Omni Hotels & Resorts has created a bottled gluten-free Umami Sauce guests can also purchase to take home .
NO GLUTEN ,
Guests ’ dietary needs are getting increasingly specific , and
NO PROBLEM one label generating the most buzz these days is gluten-free .
Chefs from Omni Hotels & Resorts , Irving , Texas , have created their own gluten-free Umami Sauce in conjunction with Red Kitchen Foods . Intended to define “ umami ” — the fifth taste after sweet , sour , bitter and salty — the sauce is not only available at Omni ’ s on-property restaurants , but guests can also purchase a bottle to take home for US $ 9.95 .
Wave at W Chicago Lakeshore offers a range of gluten-free fare during all meal periods , with a goal of staying as close to standard menu offerings as possible . At breakfast , for example , gluten-free Eggs Benedict ( US $ 16 ) is prepared exactly the same as the standard version save for a gluten-free English muffin . Lunch fare includes salads and various sandwiches on gluten-free bread , while at dinner guests can enjoy a gluten-free pasta of the day ( US $ 18 ) such as fusilli with seafood and a spicy tomato broth .
“ The possibilities of gluten-free food are endless , and it was very important to me that we give our guests as many creative options as possible ,” says Greg Elliott , chef at Wave . “ We have received great feedback from guests at all meal periods . A lot of them are blown away at how much effort is put into this menu . My response to that is that in today ' s world it should just be expected .”
Gluten-free fare at Wave at W Chicago Lakeshore includes a gluten-free pasta of the day such as fusilli with seafood and a spicy tomato broth .
A cocktail from Four Seasons Hotel Vancouver inspired by the champion Vancouver Millionaires hockey team of 1915 is made with regional ingredients such as Victoria gin , Bremners cranberry juice and local honey water .
FARM TO
With menus long boasting of their “ farm to table ” credibility based on locally
GLASS sourced ingredients , it is hardly surprising that cocktails are following suit .
The Ritz-Carlton , Los Angeles has launched its second season of Garden-to-Glass cocktails made with fruits and herbs grown in the hotel ’ s 26thfloor garden . This year ’ s garden cocktails include Kalamansi Lemonade with vodka , Kalamansi lemon puree , honey-lemongrass syrup , lemon juice and soda , priced at US $ 16 .
Meanwhile , Four Seasons Hotels and Resorts , Toronto , has brought back its 100 Mile Cocktail campaign for a second year . The initiative challenges Four Seasons properties worldwide to create cocktails using only ingredients sourced within 100 miles of the hotel . Selections include a cocktail from Four Seasons Hotel Vancouver inspired by the champion Vancouver Millionaires hockey team of 1915 made with regional ingredients such as Victoria gin ,
Mi & Mo Photography
The “ cocktail garden ” at The Ritz-Carlton , Los Angeles boasts more than 15 varieties of fruits , herbs and plants .
Bremners cranberry juice and local honey water . “ People want to drink local and support the local economy more and more ,” says Guy Rigby , Four Seasons ’ vice president of food and beverage , Americas . “ Beverage lists that highlight local craft breweries , wineries and distillers not only give guests wonderful choices , they give them a unique experience not found somewhere else .”
www . hotelsmag . com June 2013 HOTELS 43