What ’ s Hot : F & B
The 100,000-sq-ft ( 9,290-sq-m ) greenhouse operated by El Dorado Spa Resorts & Hotels and Azul Hotels by Karisma in Riviera Maya , Mexico , aims to harvest 211,699 lbs ( 96,025 kg ) of fresh produce this year .
LOVING LOCAL
Sourcing ingredients from local producers is almost the norm , but many hotels are redefining the cutting edge in this area by producing a wider range of products onsite — sometimes at impressive scales . Take El Dorado Spa Resorts & Hotels and Azul Hotels by Karisma in Riviera Maya , Mexico , which operate a greenhouse spanning 100,000 sq ft ( 9,290 sq m ). Now in its fifth harvest , the greenhouse not only provides produce and herbs for the eight Karisma Resorts properties , it also helps supply additional hotels and restaurants in the local community .
Apiaries are another ongoing hot trend , and often provide a way for even urban hotels to produce ingredients onsite . The Palmer House Hilton in Chicago has beehives on its 25th floor rooftop , and Valeria Benner , sous chef at the hotel ’ s Lockwood Restaurant and Bar , uses fresh honey in dishes ranging from beet salad to an ice cream sundae . “ The honey produced from such a diverse group of plants downtown produces a much richer flavor than a honey from bees who feed only on one type of plant ,” Benner notes .
Hilton Cincinnati Netherland Plaza in Cincinnati , Ohio , has been working on a goal of sourcing products 100 % in-house , according to Executive Chef-Director of Food and Beverage Todd Kelly . In addition to a rooftop garden and beehives , the hotel boasts an on-site butcher shop for all the property ’ s cured pork products as well as smoking salmon , curing anchovies and making pates and terrines . “ Choosing to use locally grown foods causes chefs to remember that all of the best foods start with high-quality ingredients ,” Kelly says .
SMALL WORLD
With global travel becoming common , the world is becoming smaller — geographically and culinarily .
Take Alan Wong ’ s Amasia , which debuted this past May at Grand Wailea , A Waldorf Astoria Resort in Hawaii . The restaurant bills itself as a “ converging of continents ,” showcasing the best of Maui ’ s local ingredients with worldwide flavors and cooking techniques . Menu items include raw selections such as Kona Kampachi Tiradito with Hanaoka
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The menu at Alan Wong ’ s Amasia at Grand Wailea , A Waldorf Astoria Resort in Hawaii includes Kona Kampachi Tiradito with passion fruit ceviche sauce .
Farms passion fruit ceviche sauce ( US $ 15 ) in addition to pork adobo
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“ empanadas ” with papaya mustard ( US $ 12 ) and a Snake River Farms wagyu ribeye with black-pepper glaze and kai choy ( US $ 45 ).
Jacques Sorci , executive chef at The Carlyle , a Rosewood Hotel in New York City , agrees global flavors are becoming predominant . “ As our society increases travel to more unique destinations around the world , I have seen our guests become much more willing to taste various ethnic cuisines that they might not have been open to in the past ,” Sorci says .
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“ With the continued rise of social media and travel and food programming , guests are being exposed to cultures and corners of the world where in the past they didn ’ t have direct access ,” adds Corey Nyman of Las Vegas-based consultancy The Nyman Group . “ As well , hotels are once again looked at as ‘ trusted places ’ where guests know they will get an above-average experience with quality ingredients , culturally respectful recipes and a story that is being told by that restaurant and concept .” |
WINNING WITH WINE
Wine has always been a critical piece of hotels ’ bar business , but these days properties are finding new , unique wines to add to their menus as well as distinctive ways to market them .
The Kirimaya and Muthi Maya resorts in Khao Yai , Thailand , recently introduced their own organic wine label created exclusively for the properties by Castello Colle Massari Winery in Tuscany . La Quinta Inn & Suites Paso Robles in California , meanwhile , took that concept further , involving its staff in the creation of Inn-viting La Quinta Cuvee with the help of Sculpterra
The Kirimaya and Muthi Maya resorts in Khao Yai , Thailand , recently introduced their own organic wine label .
Vineyard . “ We ’ ve always placed a high value on being involved in the wine community ,” notes General Manager Victor Popp , who adds that the proprietary wine distinguishes the hotel in the market , as it is on offer in its wine shop as well as during free wine and cheese receptions .
The St . Regis Atlanta also aims to make wine accessible for guests . Sommelier and Wine Director Harry Constantinescu uses techniques such as acrostic puzzles — in which the first letter , syllable or word of lines of text spells out a message — to encourage guests to explore the wine list . “ I ’ ve decided to veer away from wine ’ s reputation as a status symbol ,” Constantinescu explains . “ Wine ’ s popularity continues to grow as the industry expands to deliver to consumers looking for different things — biodynamic , smallbatch or unique blends , to name just a few .”
42 HOTELS October 2012 www . hotelsmag . com