F & B
CORN CAKE WITH CARAMEL SAUCE , CARAMELIZED POPCORN AND MEZCAL ICE CREAM
J & G Grill , The St . Regis , Mexico City Sometimes , instead of offering dessert , servers suggest a “ Carajillo ,” a popular Mexican digestive made with a shot of espresso and Licor 43 in a glass with ice . They also offer artisan beer , such as a stout , that pairs well with bitter chocolate . “ When creating desserts , we try to use less sugar , chocolate with a high cocoa ratio , and we do not like to add preservatives or processed ingredients . We find that our guests are very happy with this overall philosophy ,” says Eloina Martinez , the restaurant manager .
Martinez says glassware incorporates clean lines along with neutral and natural colors to highlight the dish and make that the focus . They also use crystal glassware instead of glass to allow the aromas of the sprits and cocktails to express themselves more fully . “ We also incorporate more elegant colors such as gold and pink copper to our color scheme for the hotel ’ s decanters ,” she says .
MAPLE & PINE CHOCOLATE TORTE AND CORDIAL
The Quirk Hotel , Richmond , Virginia Executive Chef David Dunlap says dessert lists have been pared back over the years . There is more time and care spent in the presentation of a few items that create a bold statement . “ We think of the dining experience as a complete sentence with an exclamation point at the end ,” he says .
Dunlap adds that the right glassware is an integral part of the beverage experience . “ I like a wine glass with a universal feel – wide bowl with a narrower opening ,” he says , adding that cordial glasses should be more playful and at times decorative . “ The need and offerings have expanded from port and cognac into amari , fernet , Malsmey and Madeira and , therefore , so have the glass selections .”
48 hotelsmag . com November 2016