F & B : Breakfast
The Langham , Chicago ’ s
Benedictine Traveler menu features several twists on the traditional eggs benedict including the Moroccan benedict made with merguez sausage , mint and piquillo sauce .
Breakfast for the Hotels modern traveler are rethinking the traditional breakfast to meet changing tastes and fast-paced lifestyles .
by BriTTany FarB , aSSOCiaTE EdiTOr
A
healthy breakfast does not mean bland or boring for The Langham , Chicago . Executive Chef Tim Graham says creativity is one of the most important qualities for a breakfast menu to be successful . Using his experience from Chicago ’ s Lettuce Entertain You Restaurants , Graham created an entire menu section called The Benedictine Traveler showcasing twists on the traditional benedict . “ I have no preconceived notion of what breakfast should be ,” Graham says . “ I wanted to feature more than just your average benedict with ham and hollandaise .”
The Benedictine Traveler menu section includes a Moroccan benedict with merguez sausage , mint and piquillo sauce ; a Florentine benedict with spinach , artichoke and sauce béarnaise ; and a Norwegian benedict with smoked salmon , fennel and sauce choron .
“ Guests love having creative choices ,” Graham explains . “ We are striving to make breakfast a memorable meal — not just an amenity .”
The new approach to breakfast at The Langham , Chicago is emblematic of today ’ s hotel breakfast tables worldwide — fresh , creative , locally sourced and convenient , especially for busy travelers .
“ Kids are being taught the health value of organic foods and the benefits of a well-balanced diet ,” says Clay Spencer , vice president of operations at Kokua Hospitality , Chicago . “ As a result , farm-to-table and natural food trends are only going to grow in popularity in the coming years . The key comes down to a pretty basic rule that has always been in place in our industry : flavor .”
36 HOTELS May 2015 www . hotelsmag . com