F & B
F & B
Wedding donuts at the Pfister
Focus on FlavoR
Donut evolution
Donuts have been around for a while . So has bacon . So the JW Marriott at LA Live in Los Angeles saved everyone a step and put them together as a snack break for conference attendees . According to the chef , the smell of the bacon perks everyone up .
A recent wedding at the Pfister took it a step , or 15 , further . The bride and groom , who celebrated their union at the Victorian hotel in downtown Milwaukee , Wisconsin , offered guests 15 kinds of donuts , including strawberry shortcake glazed and turtle ( a combination of caramel , pecan and chocolate ) as a dessert option for guests . The sweet pastry held a special sentimental value for the pair .
Opera cake
Pastry chefs are on a mission to put their own spin on tradition , no matter how decadent , complicated or simple
Deconstructed apple pie the dish . “ Instead of adding extra technically challenging aspects to a dessert purely to be aesthetically pleasing , chefs are now adding these challenging components more for flavor and texture ,” says Alisha Falkenstein of Pazzo restaurant in the Hotel Vintage in Portland , Oregon . “ This is really upping the game .”
Falkenstein ’ s construction of opera cake , an elaborate almond sponge cake with chocolate and espresso buttercream , is an example . “ To make the flavors more concentrated and rich , I decided to make multiple layers of each flavor , and to make them so thin that when you take one bite each flavor profile stands out on its own ,” she says . A gold-dusted macaron adds elegance , and tiny crispy candies offer texture and color .
Deconstruction is a better way to describe the Fairmont Empress ’ apple pie . The Victoria , British Columbia ’ s chefs take the traditional pastry , break it down to its components and serve it in a mason jar , garnished with sage , allowing diners to savor each bite ’ s unique flavor profile on its own .
Room seRvice 2.0
Room service – the rolling cart , the white tablecloth – isn ’ t going away any time soon . But food delivery apps mean guests can order what they want , when they want , even after the kitchen closes . That means hotels are increasingly likely to be helping guests acquire food rather than serving it themselves .
Hyatt Centric is piloting a program with mobile food-ordering service GrubHub to deliver meals to guests via either the front desk or a Hyatt page on the GrubHub app .
The food is delivered to the hotel lobby , and front-desk staff deposits it at the guest ’ s door ( charges are applied to the room ). Guests can choose from any restaurant on the app or take Centric and GrubHub staffers up on local options from an in-room menu .
Elsewhere , guests are happy with a brown bag delivered to their door – another way to avoid having to put on a bathrobe and tip the waiter . Public Chicago ’ s “ Public Express ” concept combines gourmet meals and speed , 24 hours a day . The hotel in the city ' s Gold Coast makes the meals available on the go in a signature brown bag .
46 hotelsmag . com June 2016