What ’ s hot : F & B
What ’ s hot : F & B
Working with local producers and even harvesting many ingredients onsite has become almost commonplace in the industry , but some properties are taking this practice to the next level .
Laucala Island , Fiji , boasts a 240-acre ( 97-hectare ) hydroponic farm that harvests 15 different types of fruit , 35 varieties of vegetables and more than 50 vanilla plants . Fiji ’ s climate allows the island to continuously produce honey from 18 beehives , and 80 % of the island ’ s seafood is caught within a mile ( 1.6 km ) of the shore .
“ Here we maintain ‘ paddock-to-plate ’ like nowhere else in the world ,” says Laucala Island Executive Chef Anthony Healy . “ Our menus are very much based upon what is available on that particular day — there is no backup option of ordering from
GrowinG Greener suppliers . I have grown up in the hospitality business , but no place has given me this degree of creative liberty . On Laucala Island , my freedom to craft authentic , natural dishes is infinite .”
Innovation in sustainable sourcing is not limited to spacious resorts , however — urban hotels are experimenting in this area as well . Last summer Sheraton Phoenix Downtown Hotel in Arizona installed an Urban Cultivator to grow a variety of micro greens and herbs . The 6.5-ft ( 2-m ) - tall , climate-controlled indoor appliance resembles a refrigerator with double glass doors and a series of growing shelves , lighting and water spouts . The hotel has used it to grow produce ranging from arugula to pea sprouts , reducing its food cost for those items approximately 85 %.
Sheraton Phoenix Downtown Hotel uses an indoor Urban Cultivator , which resembles a refrigerator , to grow a variety of micro greens and herbs .
Laucala Island boasts a 240-acre ( 97-hectare ) hydroponic farm that harvests 15 different types of fruit , 35 varieties of vegetables and more than 50 vanilla plants .
Biondo Photo
Often simple food is the best food , and hoteliers are showing they understand this principle by debuting concepts focused on classics and comfort food .
Last November Kalahari Resorts and Conventions introduced Double Cut Charcoal Grill in Wisconsin Dells , Wisconsin , which aims to offer a contemporary take on the American steakhouse . The restaurant ’ s centerpiece is — not surprisingly — a charcoal grill , which prepares meats ranging from filet mignon to bone-in ribeye .
Sometimes even chefs known for fine dining opt for a simpler approach . Take
The 1842 nachos ( US $ 16 ) at Michael Mina ’ s Pub 1842 at MGM Grand in Las Vegas feature heritage pork chili , cheddar , black-bean-andjicama relish and pickled fresno peppers .
Simple yet SatiSFyinG
Michael Mina , who opened Michael Mina ’ s Pub 1842 at MGM Grand in Las Vegas last summer . The casual , tavernstyle eatery looks to bring unexpected flavors and textures to American pub favorites . A peanut butter crunch burger ( US $ 19 ) includes bacon jelly and potato chips while the 1842 nachos ( US $ 16 ) feature heritage pork chili , cheddar , black-bean-and-jicama relish and pickled fresno peppers . The restaurant , named
Steaks cooked on a charcoal grill are the highlight at Kalahari Resorts and Conventions ’ Double Cut Charcoal Grill in Wisconsin Dells , Wisconsin .
after the year modern pilsner beer was invented , also offers more than 60 beers plus twists on classic cocktails .
“ I enjoy working in the realm of fine dining , of course , but I wanted to explore a dining option that focuses on great memories in addition to high-quality food and service ,” Mina says .
“ The classics never go away ,” confirms Corey Nyman of Las Vegas-based consultancy The Nyman Group . “ A good burger and a great steak are also highly customizable . Hoteliers are realizing guests will spend money to have the experience they want .”
42 HOTELS June 2014 www . hotelsmag . com