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It's No Joke: Fool's Gold Cocktail Sourced Local at Four Seasons Resort Scottsdale at Troon North. |
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Published On: 2013-05-13 |
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Four Seasons Resort Scottsdale at Troon North unveils the Fool’s Gold cocktail, joining forces with other Four Seasons properties in a 100 Mile Challenge to create a drink using only ingredients produced and grown within 100 miles (160 kilometres) of each hotel or resort.
“Arizona has a rich mining history, lending inspiration to the name of this light and refreshing cocktail,” says Director of Food and Beverage Bryan Feigenbaum. “We are lucky to have amazing local citrus and produce right in our own backyard, as well as unique spirits crafted in Arizona.”
The Fool’s Gold cocktail features fennel simple syrup, made at the property with locally grown fennel and agave nectar. The combination of the agave and fennel creates a light candied flavour and aroma. The drink features local Sunizona Farms tangerines and cucumbers, as well as Arroyo Vodka, made in the first vodka distillery in the Phoenix area, housed in a turn-of-the-century sugar beet factory. The finishing touch? A “float” of Gold Miner agave Rum, produced by local Desert Diamond Distillery.
Source:-Four Seasons
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Making Memorial Day Memorable at Four Seasons Hotel Houston. |
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Published On: 2013-05-13 |
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It’s the first big splash of summer, and this year, Four Seasons Hotel Houston wants everyone to come party downtown.This Memorial Day Weekend – May 24-27, 2013 – the Hotel is offering an especially low room rate and, for those who check in, there’s a Pool Party Sunday, May 26 and Monday, May 27, to enjoy the weekend in traditional style.
Beginning Friday, May 24, the Hotel is dropping its room rates to USD 179.00 per night with festive amenities, and for USD 25.00 more, an upgrade to a Four Seasons Executive Suite. The rate offer continues through Monday night. In addition, all Hotel guests are invited to party and dine around the pool Sunday and Monday nights.
The special barbecue pool party - USD 39.00 per person for adults, USD 20.00 for kids 12 and older and free for those younger – includes guitarist Jether Pilapil from 6:00 to 9:00 pm, a full barbecue buffet and lots of Blue Bell for dessert. The pool party is open to Hotel guests only.
Source:-Four Seasons
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New Backyard Barbareno Cocktail Taps Local Roots at Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara. |
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Published On: 2013-05-13 |
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Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara is keeping it local with the Backyard Barbareño, a new cocktail that features only ingredients sourced within 100 miles (160 kilometres) of the historic beachfront paradise. The delicious libation is crafted with Re-Find Vodka (Paso Robles, California), Ventura Orangecello Blood Orange (Ventura, California), Mama’s Preserves guava jalapeño preserves (Arroyo Grande, California), farmers market limes (Goleta, California), and from the Resort’s own on-property chef’s garden, fresh blood orange juice and cilantro flowers.
The Backyard Barbareño (one of the extinct Chumash languages of the Santa Barbara area) takes its inspiration from Santa Barbara’s Spanish heritage combined with its much-celebrated abundance of California fresh ingredients. The vodka selected for the drink is uniquely craft-distilled from grapes (“from vineyard to bottle”) in the adjacent wine producing region of Paso Robles. The resulting creation? A refreshing, citrusy cocktail that’s a little bit sweet and a little bit spicy, with just the right amount of tang, served up in a rocks glass – chosen carefully to showcase the striking colour and garnishes.
The 100-mile cocktail concept has been featured in Four Seasons hotels and resorts since 2012 as part of a commitment to bringing ingredients fresh from the farm to the table whenever possible.
Source:-Four Seasons
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"Simon Says" Summer Grilling Series Returns to EDGE Restaurant at Four Seasons Hotel Denver. |
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Published On: 2013-05-13 |
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The spring/summer seasons mean more backyard barbecues and grilling, along with the return of Executive Chef Simon Purvis's popular grilling classes at EDGE Restaurant at Four Seasons Hotel Denver. In these innovative classes, Chef Purvis shares his grilling secrets and guests receive not only a great lesson, but a fun time and tastings of each creation.
Last year, EDGE offered four classes, and each sold out. Due to demand, Chef Purvis proudly presents an expanded lineup for 2013, with 16 classes to choose from. Guests can learn how to grill not only the perfect angus burger, but also more exotic dishes, such as fish grilled in banana leaves with island spices, and even a dessert: grilled palisade peaches served with ice cream.
Each class is USD 40.00 per person and includes one well cocktail, draft beer or house wine; an EDGE spice rub to take home; and one specialty ingredient used in the class. For those interested in multiple classes, the cost is USD 240.00 for eight classes (or for a couple to enjoy four classes together). Classes will begin at 6:30 pm, and will be interactive. In addition to Chef Purvis, this year’s classes include many key players from EDGE’s culinary team, including EDGE Executive Restaurant Chef Meredith Manee, Sous Chef Alex Robinson, Pastry Chef de Partie Christina Hong, and Sous Chef Matthew Hultengren. Guests can enjoy learning from the experts how to master the grill this summer.
Join the EDGE team at one or all of the following grilling classes, held on the patio of EDGE Restaurant
Source:-Four Seasons
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EDGE at Four Seasons Hotel Denver and Flame at Four Seasons Resort Vail Present "Dueling Chefs" Dinner |
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Published On: 2013-05-11 |
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 On the heels of Executive Chef Jason Harrison’s Cochon 555 win, Chef Harrison of Flame Restaurant at Four Seasons Resort Vail joins renowned Four Seasons veteran Executive Chef Simon Purvis of EDGE Restaurant at Four Seasons Hotel Denver for a special “Dueling Chefs” dinner, highlighting seasonal cuisine with many locally sourced ingredients. The exclusive dinner will take place at EDGE Restaurant on Thursday, May 23, 2013 at 6:30 pm. The dinner is USD 75.00 per person, with wine pairings additional.
“I look forward to welcoming Chef Harrison and Executive Sous Chef Edison Mayes to my kitchen at EDGE, and to combining culinary forces to present an absolutely amazing, unforgettable dinner experience,” says Chef Purvis.
The menu for this special event is as follows:
Course 1, Served by Executive Chef Simon Purvis
Warm English stilton cheese tart, sea salt roasted baby heirloom beets
Micro arugula, licorice vinaigrette
Course 2, Served by Executive Chef Jason Harrison
72-hour heritage breed porchetta
Lardo whipped purple potatoes, endive and mache salad, truffle, Carolina BBQ
Course 3, Served by Executive Chef Simon Purvis
Pecan wood-grilled Alaskan halibut
Fava bean-English pea-yellow tomato ragout, sunchoke puree, Thai mint sauce
Course 4, Served by Executive Chef Jason Harrison
Loin and terrine of Colorado lamb
Parsnip, heirloom carrot, morels, charred garlic and lamb jus
Course 5, Served by Chef Simon Purvis and Chef Jason Harrison
Ibarra chocolate pot du crème, caramel cream, Hawaiian salt
Spring fruit and "Jumpin’ Good" goat cheese cheesecake, house granola, balsamic, honeycomb
Cochon 555, held this past March in Vail, is a traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Pork is one of Chef Harrison’s specialties, along with lamb.
Chef Purvis hails from England, and has worked with Four Seasons Hotels and Resorts for more than 23 years. For this special event, Chef Purvis presents two innovative spring dishes using the freshest seasonal ingredients - a highlight being the Alaskan halibut dish, grilled over pecan wood on EDGE’s custom wood-burning grill.
This five-course interactive dinner is not to be missed, as guests have the opportunity to enter to win prizes and to vote for their favourite course. Each guest will receive a takeaway bag filled with items from Flame and EDGE.
Source:- Four Seasons
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New Summer Menus at The Bristol Lounge at Four Seasons Hotel Boston |
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Published On: 2013-05-11 |
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 The Bristol Lounge at Four Seasons Hotel Boston has officially unveiled new lunch, dinner and dessert menus featuring fresh and contemporary summer flavours that guests and Bostonians will crave.
"We've combined our unique interpretation of contemporary dishes with an international flair. These dishes are combined with the best local and seasonal ingredients, which makes for a memorable result," says Executive Chef Brooke Vosika. "I have drawn creative dishes from my heritage including black velvet sausage from an old family recipe."
Among the exciting choicess on The Bristol Lounge's summer lunch, dinner and dessert menus are the following:
Lunch:
Golden Nantucket chowder: blue crab, chunky basil
Lobster tossed salad: bacon, avocado, scallions, sunflower seeds, chopped and tossed
Flatbread chicken: curly spinach, thompson grapes, curry leaves, pine bark and honey vinaigrette, open faced
PGCT: pancetta, gruyere, Vermont cheddar, tomato jam, gazpacho sip and dip
House-made cauliflower pillows: rainbow chard, pine nuts, raisins, toasted brioche crumbs
Dinner:
Chilled white bean and spring garlic soup: apple wood bacon relish
Flattened ahi: quail egg, flying fish roe, potato straw
8 ounce salmon steak: dill, beurre blanc
Pan seared scallops: Chinatown oxtail fried rice, tempura cabbage
Broasted chicken: Catalan stewed chickpeas, preserved lemons, parsley, Vermont goat cheese, broken tomato vinaigrette
Dessert:
Cider glazed apple bread rudding: salted brown butter ice cream, crème anglaise
64 percent Valrhona “brownie”: latte frangelico ice cream
Lemon pudding cake: mango sorbet, guava reduction
Known as Boston's best power dining restaurant, The Bristol Lounge is the place to see and be seen, with a buzzing after-work bar scene and popular weekly events. It's the ideal spot to mix and mingle with fantastic company, exceptional drinks and a mouthwatering menu that incorporates "rich flavours that dazzle all palates," states Vosika.
Visit The Bristol Lounge online for reservations and menus. Also learn about Weekly Events at the restaurant and Bar.
Source:- Four Seasons
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Choice Hotels International and Yelp To Create Custom-Branded 'Official Hotel of Summer Road Trip Guide' |
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Published On: 2013-05-11 |
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 Choice Hotels International, Inc. (CHH) and Yelp announced an innovative relationship today to help leisure travelers plan fun and affordable summer road trips across America.
The lodging franchisor and local business directory and review mega-site have teamed up to create the "Official Hotel of Summer Road Trip Guide," launching May 8, 2013, and running through the end of the summer. Targeting people who travel by car versus by air, the program aims to boost consumer awareness of both companies by exposing Yelp's enormous user base to Choice's domestic portfolio.
The Choice Hotels Official Hotel of Summer Road Trip Guide integrates Yelp's trusted local reviews into a custom-content and sweepstakes platform. The handy guide is designed to help leisure travelers plan unique road trips this summer, highlighting nearby Choice Hotels brand properties along the way. Choice Hotels will have exclusive brand integration in the guide.
Choice Hotels has more than 5,000 hotels throughout the United States and boasts the Choice Privileges® guest loyalty program – with more than 17 million members worldwide. Yelp has 100 million unique users monthly and 38 million local reviews.
Source:- Choice Hotels
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Randy Spicer Joins National Restaurant Association as VP of Health & Insurance Services |
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Published On: 2013-05-11 |
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 As part of its ongoing efforts to help the restaurant and foodservice industry address health care challenges, including the 2010 health care law, the National Restaurant Association announced today that insurance industry veteran Randy Spicer has joined the trade organization as Vice President of Health and Insurance Services. In this newly created role, he will lead the Association's Health Program and alliance with UnitedHealthcare, developing health care and health care reform related solutions for the restaurant industry while working with members and state restaurant association partners.
“Randy brings an extensive background in healthcare and financial management, product development, underwriting and service integration strategies within the insurance, Medicare and healthcare industries,” said James Balda, SVP, Innovation & Business Development for the National Restaurant Association. “His expertise will further enhance the Association’s robust health care policy and solutions work on behalf of our members and their employees.”
In senior leadership positions, Spicer has created regional health plans, started managed dental, workers’ comp and Part D programs and designed Medicare Secondary Payer recovery programs. Most recently he served as UnitedHealthcare’s Vice President of National Alliances responsible for improving health plan results. Spicer also has served as President and CEO for CIGNA’s North Texas and Oklahoma region and President/CEO for Arkansas Blue Cross and Blue Shield’s FPL and Joint Venture Operations.
Spicer has served on a number of boards, including The Hospital Center at Orange, Health Partners, LLC, and as a director of the Health Industry Council. He holds an MBA from the University of Arkansas and is a CLU and CPCU.
Spicer augments the Association’s ongoing commitment to provide members with health care solutions and support navigating the 2010 health care law. In addition to the Association’s health care policy team and existing online resource center, the Association is making the health care law a top focus at the National Restaurant Association Restaurant, Hotel-Motel Show taking place May 18-21 in Chicago. Association staff and experts will conduct education sessions and one-on-one health care consulting opportunities for individual operators at the Health Care Knowledge Center.
Source:- Restaurant.org
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A Coronation Celebration At mandarin Oriental Hyde park, London |
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Published On: 2013-05-11 |
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 In celebration of the sixtieth anniversary of Her Majesty Queen Elizabeth II’s coronation, which took place on 2 June 1953, Mandarin Oriental Hyde Park, London has created a regal-themed hamper for guests’ to enjoy luxury picnics in the park during the English summer.
In tribute to The Queen’s famous garden parties, and inspired by the hotel’s tranquil location adjacent to Royal Hyde Park, Executive Chef Chris Tombling and his culinary team have created a mouth-watering hamper, filled with the best of British delicacies directly inspired by The Queen’s sixty years of reign.
The Mandarin Oriental Hyde Park’s royal picnic
• Coronation Chicken Salad with seasonal summer leaves, sour dough bread and
Netherend butter; the dish invented for the original banquet to celebrate Queen Elizabeth II’s coronation Garden Pea Panna Cotta with poached asparagus and citrus vinaigrette
• Selection of Finger Sandwiches; Scottish Smoked Salmon, Cucumber and Dill;
Dorset Crab Fondue, Egg and watercress; Ham and Mustard
- Selection of Traditional Tea Cakes; Victoria Sponge; Dundee cake
- Selection of Classic Deserts; Summer Pudding; Lemon Tart;
- English Strawberries with double cream
- A cheese selection from the British Isles; Mull cheddar; Colston Basset Stilton andSomerset Brie, Oatcakes and Red Onion and Fig Marmalade
- House made Elderflower cordial
Available from 1 June 2013 to start the summer season, the picnics will be priced at GBP 180
For guests’ wishing to experience a stay at Mandarin Oriental Hyde Park, London throughout June and July, lead-in rates start from GBP 445 + VAT per night, based on two people sharing in one of the hotel’s Courtyard King rooms, subject to availability, inclusive of breakfast. Rates include a tailor-made, celebratory 1953 silk, pocket square by British brand Hackett for all dapper gentleman, while ladies will receive a pair of fun, funky and fabulous Mandarina ballet pumps in royal red and decorated with white crowns, from the Mandarina Crown Collection, designed to coincide with the 2013 Coronation Festival.
Mandarin Oriental Hyde Park has long had royal routes; Her Majesty Queen Elizabeth II and the late Princess Margaret first learned to dance in the gilded ballroom, while Prince Charles and Princess Anne visited the tearooms as children. More recently, the hotel was the venue for a spectacular gala dinner before the royal marriage of the Duke and Duchess of Cambridge in 2011.
Source:- Mandarin Oriental
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Marriott International Increases Dividend 30 Percent |
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Published On: 2013-05-11 |
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 Marriott International, Inc. today announced that its Board of Directors raised the company’s quarterly dividend by four cents ($0.04) to seventeen cents ( $0.17) per share, which represents a 30 percent increase over the previous quarterly dividend amount of $0.13 per share. The dividend is payable on June 28, 2013 to shareholders of record on May 24, 2013.
Marriott International, Inc.is a leading lodging company based in Bethesda, Maryland, USA, with more than 3,800 properties in 74 countries and territories and reported revenues of nearly $12 billion in fiscal year 2012. The company operates and franchises hotels and licenses vacation ownership resorts under 18 brands.
Source:- Marriott Hotels
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