What ’ s Hot : F & B |
|
|
|
NO KIDDING
Forget old standbys like chicken fingers and mac and cheese — kids ’ menus are becoming as sophisticated as those geared toward their parents . Fairmont Hotels & Resorts , Toronto , is one leader in this space , late last year announcing it would adapt its Lifestyle Cuisine principles to children ’ s dishes , putting healthy twists on kid favorites like pizza and spaghetti and meatballs by swapping in whole wheat flour or adding veggies .
|
|
|
|
Hyatt Corp . then made a huge splash this past summer , debuting its “ For Kids , By Kids ” menu developed with input from children . Items include a build-yourown whole-wheat sub sandwich as well as a chopped salad kids can shake to combine . “ Children are definitely eating more sophisticated these days ,” says Susan Santiago , vice president of food and beverage , North America , Hyatt Hotels & Resorts . “ They ’ re more willing to try things that are different .” A noteworthy element of Hyatt ’ s new children ’ s offering |
is its collaboration with Alice Waters , the chef behind Chez Panisse in Berkeley , California , and an organic food pioneer . Waters created an all-organic kids ’ menu for Hyatt featuring seasonal dishes such as grilled chicken with pesto and strawberry and orange slices served with juice in a real orange cup . “ Children ’ s menus are always heavy with food they think children would like ,” Waters says . “ I don ’ t want to fool them into eating something that ’ s good for them . I want them to fall for it .” |
Hyatt ’ s new “ For Kids , By Kids ” menu includes a build-your-own wholewheat sub sandwich . |
Arola at W Paris – Opéra focuses on Pica Pica — a collection of tapas served at one time for everyone at a table to share .
BITE BY BITE
Small plates are taking fresh forms at many hotels as the trend toward sharing big platters of bite-sized fare intensifies .
Bristol Panama in Panama City recently unveiled 8 º 58 ’ Lounge , which highlights the diverse influences on Panamanian cuisine via small plates such as dim sum , sushi , Black River and Ossetra Malossol caviar and mini-burgers with ingredients including steak and langoustines .
W Paris – Opéra , meanwhile , showcases a new , interactive smallplates concept called “ Pica Pica .” At Arola , Executive Chef Sergi Arola foregoes the typical three-course meal in favor of a variety of dishes served on communal platters so everyone at a table can partake . Options include asparagus deep-fried in a tempura batter and served with Romesco sauce (€ 11 / US $ 14 ) or bite-sized pieces of beef tenderloin with foie gras and a truffle emulsion (€ 21 / US $ 27 ).
“ I think it ’ s important to try to find friendship around the table ,” Arola explains . “ Pica Pica is a collection of tapas served at one time to share — not step by step , not plate by plate . Pica Pica , I think , is the next step of the classical tapas tradition . It ’ s a very easy way to eat and very gastronomic at the same time .”
QUICK AND EASY
Time has always been among guests ’ most precious commodities , so it ’ s hardly surprising hotels are finding new ways to deliver good food fast — or at least with minimal hassle .
This past winter , Washington Marriott in the Foggy Bottom area of Washington , D . C ., promoted a menu of 5- , 10- or 20-minute offerings for time-starved travelers . Dishes ready in five minutes included edamame with sea salt , while crab cakes were among the 20-minute fare .
Andaz 5th Avenue in New York City focuses on convenience with its picnic program , which was so successful this season it was extended into the autumn months . At prices ranging from US $ 35 to US $ 75 per person , guests can purchase a premade picnic basket , or , for US $ 300 , a picnic butler will even select and prepare the perfect picnic location .
Even high-end restaurants are getting into the act . Apsleys , a Heinz Beck Restaurant at The Lanesborough in London , earlier this fall offered an Express Lunch Menu . For £ 25 ( US $ 40 ) for a two-course offering or £ 35 ( US $ 57 ) for three courses , guests could enjoy dishes such as the restaurant ’ s signature Carbonara Fagotelli or Mediterranean sea bass with light caponata .
“ Executives often do not have an hour-and-a-half to commit to a finedining experience in the middle of the day ,” says Geoffrey Gelardi , managing director of The Lanesborough . “ We created the Express Lunch to ensure that individuals can enjoy light , healthy and flavorsome dining options without over-indulging or missing their next meeting .”
Andaz 5th Avenue focuses on convenience with its picnic program , which was so successful this season it was extended into the autumn months .
44 HOTELS October 2012 www . hotelsmag . com