EYEBROW
THIS MONTH ’ S SECTION IS ABOUT
CLOSERS
DESSERTS AND DRINKS SERVED WITH FLARE AND SOMETIMES A BIT OF WHIMSY PROVIDE THE FLOURISHES THAT LEAVE A LASTING IMPRESSION .
By JEFF WEINSTEIN , EDITOR IN CHIEF
Hotel chefs and F & B directors always want guests to walk away from a restaurant experience wanting more , and that final impression established at the end of a meal can make all the difference . Serving memorable drinks and desserts – first with the buildup of menu descriptions and then with exceptional , sophisticated and sometimes over-the-top delivery – have the potential to put that all-important bow on a great guest experience .
This month , HOTELS focuses on finishing touches at the table : desserts and after-dinner drinks , and the flourishes with which they are served . Chefs and F & B directors explain how their service has evolved and how they choose service pieces and glassware to best reflect the space and service approach , and create the desired effect .
PEACH MELBA SENSATION
Kaspar ’ s Seafood Bar & Grill , The Savoy , a Fairmont-managed hotel , London Executive Head Chef Holger Jackish says a dedicated team utilizes fresh produce and seasonally tailors each dessert . “ Our pre / post theater dessert menu options also change weekly , allowing guests to enjoy a variety of dishes ,” he says .
“ Our glassware and service pieces complete the art deco look and reflect the decadence of the ‘ 20s and ‘ 30s , a time when the hotel bustled with dinner , dancing and glamorous guests ,” adds Elina Inne , assistant restaurant manager at Kaspar ’ s .
November 2016 hotelsmag . com 47