F & B
KEY LIME MERINGUE TART
Glimmerglass , The Otesaga Resort Hotel , Cooperstown , New York The service style is formal in structure , training and specifics but is delivered in a more modern , friendly and unintimidating manner , according to Director of Food & Beverage Gordon Clarkson . “ The individual service pieces , likewise , are chosen to reflect the culture of the grand old hotel but yet incorporate modern service expectations , trends and presentations – classic with an up to date attitude ,” he adds . While guests continue to support traditional after-dinner libations such as Baileys , amaretto , Grand Marnier and sambuca , Otesaga Assistant Food & Beverage Director Chad Douglass says the team is seeing some shifts . “ Newer products to the market such as Jack Honey Liqueur and the classic Italian digestif , amaro , have enjoyed steady interest from our diners ,” he says . “ Also , cordial-based cocktails and imaginative after-dinner coffee creations have satisfied our guests looking for something new to conclude their meal .”
FLOWER POT
Encore Las Vegas The flower pot dessert from one of Encore Las Vegas ’ new concepts , Jardin , is part of a plan to move desserts back into more of a table-side presentation and to encourage sharing and socializing , says Executive Chef Joseph Zanelli . “ The cordial / cart service has also evolved in the last few years to appeal to the impulse buyer . It ’ s more of an action piece , which brings some showmanship to the room ,” Zanelli adds .
Presentation of new dishes at Wynn Resorts is meant to enhance the visual aspect , and the size assists with presentation . “ I think that texture on white china has become increasingly popular and in demand ,” Zanelli says .
52 hotelsmag . com November 2016