Hilton takes service to the next level

Hilton Team Members contributed 291,000 volunteer hours during the company’s Global Month of Service.

The annual event is part of Hilton’s Travel with Purpose corporate responsibility programme and this year saw Team Members from 93 countries contribute more than 291,000 volunteer hours to 4,166 community projects around the world. Global Month of Service is a celebration of the community engagement efforts throughout the entire year.

Christopher J. Nassetta, president and CEO of Hilton said, “A core part of Hilton’s mission is to have a lasting, positive impact on the thousands of communities where we live, work and travel, and that is the inspiration for our annual Global Month of Service. This year, our Team Members worked together to demonstrate a commitment to service by sharing their unique hospitality skills in truly inspiring ways.”

Throughout October, Hilton collaborated with hundreds of organizations across the globe to participate in service projects from outdoor garden classrooms to mentorship programs to youth workshops. Projects aligned with Travel with Purpose’s three priority areas: creating opportunities, strengthening communities and preserving the environment.

Creating Opportunities

In Cameroon, Hilton Yaoundé opened its doors to 35 local students from Sorawell Professional Training Center for Women, an organization that provides hospitality training to young women from disadvantaged backgrounds. The hotel held a week-long series of workshops with the students and a two-year apprenticeship was awarded to one student that excelled during the week.
Strengthening Communities

In the United States, more than 100 Team Members from Hilton’s headquarters in McLean, Virginia partnered with REAL School Gardens, a local organization that unites teachers, parents, businesses and students to create learning gardens tailored to specific school needs. Team Members spent the day alongside the students building raised plant beds, installing outdoor white boards and planting seasonal vegetables for children to grow.
In Singapore, Team Members from Hilton’s regional office joined forces with Hilton Singapore to prepare, cook, pack and deliver more than 5,000 meals to the local community in Singapore. During the event, Team Members were able to participate in a number of different roles preparing and serving in the kitchen.
Hilton has been dedicated to spreading its hospitality from properties into local communities for nearly 100 years. While community service is highlighted during October, Hilton’s Team Members dedicate their time, passion and unique brand of hospitality to create positive change throughout the entire year. Since 2012, Hilton Team Members have completed more than 14,960 projects worldwide and contributed more than 804,620 hours of community service.

Source: http://www.greenhotelier.org/our-themes/community-communication-engagement/hilton-takes-service-to-the-next-level/

Luke Mangan to launch burger concept

Luke Mangan is the latest chef to enter the competitive burger sector, with the Chicken Confidential brand expected to launch in January 2017.

The first location is slated for Sydney, however five outlets are expected to open across Australia, as well as further expansion plans across Asia in the next 18 months.

From 7 to 22 December, Mangan – who also operates Hilton’s glass Brasserie – will give the restaurant’s lunch time bar guests the opportunity to taste Chicken Confidential’s chicken burger.

Mangan operates 19 different restaurants across five countries as well as the food offering for Virgin Australia’s Business Class, on P&O cruise ships and on-board Eastern & Oriental Express.

Chicken Confidential’s menu will offer fried chicken in a range of wraps, burgers and salads with the chicken supplied by Inglewood Fresh Organic Free Range Chicken.

Mangan is joined by other leading Australian chefs also operating in the burger sector: Warren Turnbull (Chur Burger), Neil Perry (Burger Project), Shannon Bennett (Benny Burger) and Daniel Wilson (Huxtaburger).

Source: http://www.hospitalitymagazine.com.au/food/news/luke-mangan-to-launch-burger-concept

Design Forecast: 10 Trends to Watch for in 2016

As we close the door on 2015, lets take a look at what the design industry experts are saying about the coming year. As modern life gets busier and more pressured, our homes have become our sanctuaries. Centered around simplicity, serenity and seamlessness, the 2016 interior reflects our need to switch off and detox. Warm but calming colors are complimented by natural textures and soft shapes while furniture is becoming ever more tailored and intuitive, both at home and in the office.

Global color authority Pantone surprised the design community by naming not one but two colors for the 2016 edition of its Color of the Year forecast. The pastel pink Rose Quartz and powder blue Serenity may seem like a sugary sweet selection but according to Pantone, the pairing is in fact part of a more unilateral approach to color—a commentary on the current societal movements toward gender equality and fluidity.

Chiming with Pantone’s prediction, British wallpaper brand Graham & Brown’s 2016 forecast was full of dusty pinks and pale blues enlivened with warm metallic accents. Demonstrating how these contrasting shades can be united within a single design, Calico Studios prove that they were way ahead of the curve when they launched their Aurora line of wallpapers last year. Inspired by ombre skies, the 16 gradient designs were created by dying organic linen with ultramarine and indigo dyes.
Design Detox

“Comfort Zone” by Valspar.

Offering a complete color palette cleanse, some of the major wallpaper and paint brands are moving towards quiet and calming hues for 2016. New York-based hospitality designer and entrepreneur Stacy Garcia tells us ‘the growing emphasis on this need to always be connected has created a movement to find quiet simplicity amongst the noise.’

Signaling a move away from cold greys to warm stone hues in 2016, Sherwin-Williams has announced Alabaster (SW 7008), a hue symbolic of new beginnings, as its 2016 Color of the Year. Also wiping the slate clean is paint brand Benjamin Moore, who has selected Simply White OC-117 shade as its 2016 Color of the Year while Valspar paint says that its restorative 2016 color palette ‘Comfort Zone’ is an antidote to a ‘fast-paced lifestyle’ and will ‘balance the mind, body and spirit.’
Warm Metals

Arik Levy’s Bowl collection for Inbani.

Particularly effective in the bathroom and kitchen space, rose gold, brass, copper and gold will continue to dominate in 2016 according to London-based interior designer Gemma Gordon-Duff of Gordon–Duff & Linton who suggests pairing them with raw, natural materials such as marble and wood. “Good quality materials like this are a great investment because they will never go out of style,” she advises.

Made of a copper and gold alloy mixture, the 18-carat patina of Dornbracht’s non-corrosive electroplated surface Cyprum is the first new finish to be launched by Dornbracht since 2009. Patricia Urquiola’s two-part Cuna bath for Agape features a thermoformed solid surface tub supported by a tubular copper frame. Arik Levy’s Bowl collection for Spanish bathroom brand Inbani mixes white ceramic with copper and marble details.
Rough Luxe

John Whitmarsh’s new cement tile collections for Clé.

“Instant aging of materials and adding texture and depth to a space always helps add to the experience,” says Jon Sherman Founder & Creative Director of Brooklyn-based wallpaper company Flavor Paper, who predicts that papers that mimic industrial finishes will be big news in 2016.

“Being able to add some grime or roughness to a very sterile environment adds an unexpected touch and intrigues the senses,” says Sherman of Flavor Paper’s textural designs, Teardrop Wall, Charred Cedar and Galapagos Wall, which bring roughness into the interior but without the cost, weight and problematic depth. Similarly Piet Hein Eek’s latest tromp l’oeil effect papers for manufacturer NLXL resemble architectural materials such as painted bricks and salvaged wood. Sculptor John Whitmarsh’s new cement tile collections for Clé are made by taking gypsum cement castings from reclaimed materials such as pallets, roadside guardrail posts, and discarded metals
Customized Interior

Custom furniture by Tylko.

2015 saw a slew of online furniture brands launch onto the market offering their customers the ability to customize and order furniture online to their own unique specifications. The trend looks set to continue into 2016 as these new online companies establish themselves and reach a wider audience.

Jason Goldberg’s new flat-pack furniture brand Hem offers a slick set of customization tools on its website that allow customers to pick fabrics, sizes and configurations to suit their individual space. With a big focus on the development of complex algorithms and 3D software, new Poland-based furniture brand Tylko allows customers to not only customize colors and finishes but to also create furniture with its own unique shape and form. Launched this year at NeoCon, ShopFloor makes use of generative algorithms and 3D software to facilitate streamlined production of customized furniture designs including wall coverings, perforated metal panels and a snaking aluminum bench by Jonathan Olivares.
Retro Tech

Serif TV by Samsung.

Technology is softening its edges and moving away from the impersonal, hard lined approach of the past. Like the early domestic technology of the 1950s and 60s, the latest devices are part of the furniture.

Samsung’s Serif TV is bringing back the mid twentieth century concept of the stylized TV. With its I-shaped profile and a magnetic fabric panel at the rear that conceals messy wires and plugs, Serif is challenging the perception of what a flatscreen TV should look like. Packaged in a soft-edged, stitched leather carry case that blends 1960s styling with cutting edge technology, Michael Young’s new portable Bluetooth speaker for Italian brand Brionvega is inspired by one of the Italian brand’s earliest products, the TS 207 portable radio designed by Rodolfo Bonetto. Recognizing a gap in the market for finely crafted audio equipment, New York-based Symbol handcraft modern audio HIFI consoles and vinyl LP storage cabinets in the tradition of fine furniture.
Tailored Materiality

Mid-Century, part of West Elm’s new office division.

“Finish application has always been an important element of workplace design,” says Steve Delfino, vice president of corporate marketing and product management at Teknion, who believes that 2016 will see designers using color and texture to create a more varied, inspiring and personalized work environment. “We’re seeing an increased emphasis on varied materiality throughout the workplace to create environments that influence wellness and productivity,” he says.

Teknion’s upStage™ offers an assortment of material options, including textiles and wood veneer, translucent and back-painted glass, perforated metal and a range of metal and laminate finishes. “We’ve taken everyday materials and used them in unexpected ways that draw reference from residential design cues,” says Teknion. The Alumni chair by Amsterdam-based designer Jesse Visser and Geke Lensink of Dutch manufacturer eQ+ can blend into the home or office thanks to its various base options and coatings that include nickel, gold, black, black brass or white as well as a wide selection of Kvadrat fabric and leather upholstery options. Launched earlier this year at NeoCon, the 75+ pieces in West Elm’s new office division are designed to make the office feel less ‘office-like’ with finish options that run the gamut of style, from steel and white laminate to walnut veneer and antiqued bronze
Seamless Functionalities

Le Lit Nationa’s Origami Bed by Elise Fouin.

Seasoned retail and trade show editor Heloisa Righetto of trend forecasting and analysis service WGSN Lifestyle predicts a move towards furniture that facilitates numerous different activities. “Although multifunctional furniture is not a new concept, these added functions are becoming more intuitive, more fluid and less about novelty.”

Made up of modular units, including tables, poufs, cabinets and sofas in various fabrics, Werner Aisslinger’s ‘Bikini Island’ sofa system for Moroso can be customized to integrate as many functions as needed. “Life in the living room has changed quite a lot recently,” explains Aisslinger. “Families and their kids are chilling with different activities—reading, downloading files, writing emails, gaming, chatting with friends, watching movies on a pad, relaxing, talking, thinking or meditating.” Induction-charging stations are gradually being integrated into furniture and lighting as standard. Earlier this year Ikea introduced a series of lamps, bedside tables and desks that are able to wirelessly charge any portable electronic devices that are placed on top of them. The headboard of Le Lit National’s Origami bed by Elise Fouin is covered in decorative pockets that double as storage while the reverse serves as a desk.

Chouchin pendant lamps for Foscarini.

1970s-inspired furnishings are set to make a comeback in 2016 according to New York-based hospitality designer and entrepreneur Stacy Garcia. “The relaxed, free-spirited nature of that era has been attractive to the fashion industry and has quickly moved towards interiors as well. Many design elements of the 70s were bold, raw and globally-fueled, as a response to the changing social and political environment of that time.”

Stacy Garcia’s Calabasas furniture collection for D’Style takes its design cues from the wanderlust of the global traveler and the boldness of the 1970’s nonconformist. Musician Lenny Kravitz turned his hand to furniture design in 2015 when he paired with CB2 to launch his debut line of furniture, lighting and accessories. Inspired by 1970s New York club culture, the 20-piece collection features polished metals, bold geometric patterns, walnut and sheepskin. Ionna Vautrin’s Chouchin pendant lamps for Foscarini evoke the 1970s with their lantern shapes and avocado green, grey and orange colorways.
Agile Planning

QuickStand by Humanscale.

The flexible office trend has dominated the contract furniture industry in recent years and in 2016 Steve Delfino, vice president of corporate marketing and product management at Teknion, expects the theme to evolve. “There is an increased expectation for flexibility and adaptability in the workplace,” he says. “Now clients are requesting products that can adjust to an ever-changing work landscape.”

Catering to offices of anything between two and two hundred, Poppin’s Series A Desk System has an easy, tool-free construction that lets growing offices quickly and effortlessly create new different desk configurations. hiSpace is an expanding height-adjustable bench design from Teknion that can create benching environments for two to sixteen users. Named as the best office accessory of the decade at our very own Interior Design 2015 Best of Year Awards, the QuickStand by Humanscale is a height-adjustable workstation that attaches to the back of any work surface to transform it into a height adjustable desk.

Source: http://www.interiordesign.net/articles/11310-design-forecast-10-trends-to-watch-for-in-2016/

Dunkin’ Donuts, NHL team up for corporate alliance

Dunkin’ Donuts, Canton, Mass., and the National Hockey League (NHL) announced a multi-year agreement, making Dunkin’ Donuts the official U.S. coffee, doughnut and breakfast sandwich of the NHL. The partnership, which marks Dunkin’ Donuts’ first national sports league partnership, will officially launch during the 2017 Bridgestone NHL Winter Classic outdoor game, which takes place Jan. 2, 2017, in St. Louis.

As part of the deal, Dunkin’ Donuts will be prominently featured at several of the NHL events, including the NHL Winter Classic, NHL All-Star Weekend, NHL Stadium Series and the NHL’s year-long Centennial celebration. Dunkin’ Donuts will be included in advertising, LED Signage and jumbotron displays, as well as on-site activations at each event, the company says.

Dunkin’ Donuts also will have significant presence across NHL’s broadcast and digital platforms in the United States, it says. Dunkin’ Donuts also has a multi-million dollar partnership with NBC Sports that will include custom in-game features and dashboard visibility, as well as advertising across broadcast, digital and social media channels beginning Jan. 2 and continuing throughout the NHL season.

New York Rangers captain Ryan McDonagh and Boston Bruins center David Backes will join Dunkin’ Donuts as national brand spokespersons. McDonagh and Backes will be featured in a series of advertisements, along with U.S. Women’s Team Captain and star of the Boston Pride, Meghan Duggan, it adds.

“As the NHL celebrates its Centennial year, we are thrilled to be partnering with such an iconic league, giving our fans many more opportunities to engage with their favorite hockey teams,” said Tom Manchester, vice president of field marketing for Dunkin’ Brands, in a statement. “NHL fans, much like Dunkin’ Donuts fans, are some of the most loyal, energetic and passionate fans around. Dunkin’ Donuts’ coffee, doughnuts and breakfast sandwiches are sure to keep hockey fans running throughout the season.”

Dave Lehanski, senior vice president of business development and global partnerships for NHL, added: “This groundbreaking deal, marking the NHL as the first professional sports league partner for Dunkin’ Donuts reflects the power and reach of the NHL brand and our ever-growing fan base. Dunkin’ Donuts’ coffee, doughnuts and breakfast sandwiches are synonymous with hockey at all levels — whether you’re a hockey fan, parent or player. We’re excited and proud to welcome Dunkin’ Donuts to our NHL family and look forward to working together to engage hockey fans all across the country.”

For a limited time, Dunkin’ Donuts also will offer special NHL team logo doughnuts throughout the season at participating U.S. restaurants in select markets, it adds.

Prior to launching a league-wide partnership with the NHL, Dunkin’ Donuts has maintained a history of local partnerships with several prominent NHL franchises, including the Boston Bruins, Chicago Blackhawks, Nashville Predators, New York Rangers, Philadelphia Flyers, Pittsburgh Penguins, Tampa Bay Lightning and Washington Capitals, the company says. As a result of Dunkin’ Donuts’ partnership with the NHL, the Anaheim Ducks, Arizona Coyotes, Colorado Avalanche, Dallas Stars, San Jose Sharks and St. Louis Blues have joined the brand’s roster of local NHL team sponsorships. Additionally, Dunkin’ Donuts became the first official corporate sponsor of the new National Women’s Hockey League in December 2015 and entered into a partnership with USA Hockey that includes designation as the Official Coffee Shop of the U.S. Women’s National Team in February 2016, it adds.

Source: http://www.bevindustry.com/articles/89822-dunkin-donuts-nhl-team-up-for-corporate-alliance

Wailea Beach Resort – Marriott, Maui Debuts $100 Million Transformation

Wailea Beach Resort – Marriott, Maui today announced the substantial completion of its sweeping $100 million transformation set to debut December 24, 2016. Inspired by its iconic Wailea Beach oceanfront location and the restorative power of the sea, the comprehensive transformation ushers in a new era of modern elevated services and memories for Wailea’s original resort. The entirely transformed contemporary resort features a reimagined arrival experience, six new dining options including HUMBLE MARKET KITCHIN by Roy Yamaguchi, three new distinct pool environments, and 547 redesigned rooms and suites, along with the total modernization of all indoor/outdoor meeting and event spaces, fitness center and spa. The resort’s proximity to the ocean inspires new guest programming, delivered by the resort’s ‘ohana (family) of associates.

“We are thrilled to introduce guests and the community to our transformed resort, and to the enduring and evolving spirit of Maui that makes a visit to the island so memorable,” said Thomas Foti, general manager, Wailea Beach Resort – Marriott, Maui. “With a rich history as Wailea’s first resort and our desirable location just steps from the water’s edge, we look forward to welcoming our guests to discover the new Wailea Beach Resort.”

As the closest resort to the Wailea shoreline, the design creates synergy with the ocean through clean lines and simplicity in architecture, maximizing its proximity to the water. Every facet of the renovation evokes a strong sense of place. The resort’s thoughtful layout across 22 acres offers both intimate alcoves for relaxing and large spaces for gathering, befitting romantic retreats, family time or meetings.

New and Transformed Spaces

A New Arrival Experience
The new Grand Lanai’s approachable design offers an open-air layout, with soaring ceilings and intimate seating areas. Trade wind breezes and breathtaking ocean panoramas greet guests for immediate harmony with the elements.

The resort’s 491 reimagined spacious guest rooms and 56 suites offer residential-style accommodations distinguished by comfortable contemporary interiors. Designed for the modern traveler, each room features new furnishings and enhanced in-room technology, including personal device mirror-casting, custom music streaming, and personalized Netflix and Hulu content. Every room has an outdoor lanai (balcony), while 62 ground floor rooms boast extended lanais offering guests a seamless indoor/outdoor living experience. Select accommodations, only a few feet from the water, reveal a closeness to the ocean that cannot be replicated on the island.

New Dining Concepts

HUMBLE MARKET KITCHIN by Roy Yamaguchi: A pioneer of the Hawaii Regional Cuisine movement, Chef Roy Yamaguchidebuts his newest restaurant concept, HUMBLE MARKET KITCHIN by Roy Yamaguchi, as an ode to his grandfather Henry who immigrated to Hawaii. Chef Roy returns to his island roots and finds inspiration from various local cuisines – Japanese, Filipino, Chinese and Hawaiian – to create his internationally influenced, Hawaiian-inspired menu. Perched on one of the highest points at the property, the resort’s signature restaurant offers indoor/outdoor dining, panoramic ocean views and a design influenced by the surrounding mountains and enchanting sea: the perfect complement to Chef Roy’s cuisine.
KAPA Bar & Grill: Both a destination to dine and a communal spot to gather over cocktails fireside, the all new KAPA Bar & Grill offers a playful option for those who prefer to convene poolside with captivating views of the ocean. The flavorful menu, inspired by Hawaii’s natural and sustainable resources, features local interpretations of comforting favorites. The vibrant bar and lounge features entertainment amenities such as billiards, shuffleboard, gaming stations and large screen TVs, offering respite from the sun and a place for families to connect.

Whale’s Tale: Located just steps from ocean’s edge, the new casual beach bar offers morning and afternoon refreshment with cold pressed juices and local fruit smoothies, coffee drinks, breakfast pastries and acai bowls. In the evening, the ocean side setting offers an inviting space to take in Maui’s breathtaking sunsets over craft cocktails.
Mo Bettah Food Truck and NALU Pool Bar: The NALU Adventure Pool’s Food Truck and Pool Bar serve grab-and-go options, kid-friendly favorites, and local treats like shaved ice and poke.
Unique and Expansive Pool Amenities
Wailea Beach Resort takes advantage of its 22 acres by creating three very distinct pool experiences, allowing guests to choose their own space for relaxation, rejuvenation and/or exhilaration.

NALU Adventure Pool: The new expansive two-acre pool complex offers a fun-filled experience for families and kids of all ages. The centerpiece of the NALU Adventure Pool is four water slides, two of which measure 240ft and 325ft respectively, with the latter dropping five and half stories and measuring as the longest water slide of any resort in Hawaii. A new interactive splash zone, with water guns, spraying sea mammal sculptures and bubblers, create a wonderful playtime for all. Parents can enjoy a moment to themselves in the pool’s new swim-through grotto or under spacious family cabanas.
Maluhia Serenity Pool: The signature adults-only infinity edge pool features over-water private cabanas, casabellas for two and luxury chaise lounges. The iconic space holds multi-level pool decks and presents unobstructed panoramic views of the Pacific.
‘Ohi Pools: The resort’s two new oceanfront pools offer an additional vantage point to enjoy the spectacular views of the Pacific. Perfect for whale watching, the dramatic infinity edge is steps from the ocean, so close guests greet the water’s mist as waves meet the coastline. Two whirlpool spas provide further relaxation. Numerous ocean view cabanas surround the pools and present an ideal way to reconnect with the water.
Dive Pool: A distinct space for scuba certification, diving, snorkeling and other watersports instruction, the Dive Pool is part of the NALU Adventure Pool complex.
Indoor/Outdoor Event Spaces
New and modern event spaces offer 30,000 square feet of indoor meeting and function space, along with 72,000 square feet of outdoor event space. Guests enjoy sweeping Pacific Ocean views from virtually all meeting spaces. Sophisticated venues, including the new Makai Oceanview Ballroom, combine with stunning oceanfront settings to offer a myriad of options to meeting and event planners. Enhanced WiFi ensures productivity and a dedicated onsite AV team customizes each event.

Luau Venue
Te Au Moana, also known as “The Ocean Tide” Luau, is a cultural experience curated exclusively for the resort. A vibrant program transports guests on a journey through the island’s history and its people in song, dance and “talk story.” A truly authentic experience at the ocean’s edge on the new Luau Gardens, the luau features Hawaiian culinary offerings and local favorites paired perfectly with tropical cocktails.

Family Amenities
Families enjoy a new collection of experiences for all generations. The Kolohe Keiki Club offers children under 12 an engaging learning and play facility with full- and half-day programs. GameSpace is an inviting venue to entertain teens and families with foosball, billiards, shuffleboard, and vintage arcade and Xbox games. The Movie House is complete with a 90″ screen, thunderous surround sound, beanbag seating for 60 and cinema snacks.

Arrival / Departure Lounge
The private lounge features personal showers, lockers and spa-like amenities for guests to take full advantage of the resort before take-off or upon arrival.

“The Water Awaits” Celebration Package
In celebration of Wailea Beach Resort’s transformation, the property is offering a special “The Water Awaits” package that includes accommodations in a fully restyled guest room; daily breakfast for two at HUMBLE MARKET KITCHIN by Roy Yamaguchi; an exclusive Outrigger Canoe ride and “swim with the turtles” experience for 2 with a Hawaiian cultural expert and skilled waterman; snorkel tour off the Wailea coast for 2; a one-day resort casabella rental; and a sunset cocktail experience overlooking the water. The limited time celebration package starts at $539/night for stays of four nights or longer.

The new Wailea Beach Resort – Marriott, Maui is located at the ocean’s edge on 22 acres of Maui’s southern shores, framed by two white sand beaches. Rates start at $519 per night.

Source: http://www.hotelnewsresource.com/article92272.html

15 Ways to Cook Healthy-ish In 2016

Chefs like to complicate things: recipes, techniques, their lives. Jeremy Fox isn’t one of those chefs. At least not anymore. Although he was once known for his conceptual dishes at Napa’s groundbreaking vegetarian restaurant Ubuntu, his menu at Rustic Canyon Wine Bar in Santa Monica reflects the 180 he’s taken. “Great food isn’t hypercreative,” he says. “It’s just good.” Fox’s rules are ones everyone can—and should—follow. He shops locally, cooks seasonally, eschews extra garnishes. Simply put, he keeps it simple. “I always wanted to do more straightforward food,” he admits. He might have earned a Michelin star for some wayyyy out-there food, but it’s his earth-bound techniques that are inspiring us to eat in. Here’s how to cook like the fantastic Mr. Fox.

1. Soak It Up

Buy good grains and always soak them. They’ll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes. You might have to special-order the visually striking black barley that Fox favors, but that’s the hardest part of making this dish (if you consider two mouse clicks hard).

2. “If the broth is good, the beans will be good.”

Anyone can cook a bean: Simmer till done. But for a truly transcendent pot of beans, a bean you could base a meal around, the secret is in the broth. When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious. How will you know when it’s done? “Make a broth you’d want to eat,” Fox says.
Add a handful of greens and an egg, and you’ve got dinner.

3. Trim Your Tool Kit

Everyone in the Rustic Canyon kitchen keeps their tools organized on a rimmed sheet tray. And, unlike what’s in your junked-up kitchen drawer, everything is actually used. Here’s how Fox pares it down to the essentials.

4. Taste (and Season) as You Go

Fox keeps a couple dozen demitasse spoons in front of him at work and uses them to dip into everything on the stove to check things as they cook. You don’t need several, just one. The point is: Taste as you go. This is absolutely the most foolproof way to make sure your food is delicious—and if it’s not, it allows you to adjust before it’s done.

5. Even the Towel Matters

Fox is particular about how his cooks fold their side towels. “If a cook’s not folding his towel right,” Fox says, “he might be cutting corners elsewhere.” They’re used as pot holders, to wipe cutting boards, to anchor a mixing bowl—and draped over the corner of a pan to signal that it’s hot. This is how to earn his approval:

1. With the hem side facing up, fold towel in half; align corners. 2. Fold in half again to create a square. 3. And then in half again to create a tidy rectangle.

6. That Sweet-Salty Thing Never Gets Old

Fox ain’t above a party nut. These sugary, salty, fatty almonds are how diners can begin a meal at Rustic Canyon (and they’re the only recipe Fox kept from Ubuntu). Thanks to a tactical addition of lavender, your guests will actually talk about them.

7. Find Your Whey

There’s lots of whey (it’s a by-product from making fresh ricotta) at Rustic Canyon. The cooks use it to simmer polenta, as a braising liquid for meat, and in place of egg whites in frothy cocktails. Lucky for you, it’s something more and more cheese shops and specialty grocers now carry. Think of it as your new probiotic-filled vegetarian broth.

8. Be a Bookworm

A classic cookbook should be your sous-chef. On Fox’s shelf: Le Pigeon, The Zuni Cafe Cookbook, Tartine Book No. 3, The Babbo Cookbook, and Paul Bertolli’s Cooking by Hand, which Fox credits with teaching him the art of bottom-up cooking. “My copy is covered with fat, blood, and grease,” he says. As it should be.

9. (Chicken) Fat Is Your Friend

What sets Fox’s roast chicken apart from all others? It’s not the brine or the harissa rub, though both add a ton of flavor. The real magic is in the pool of schmaltz sizzling in the pan. Schmaltz, a.k.a. rendered chicken fat, isn’t a neutral oil—and that’s a good thing. It’s infused with chicken essence, and when the bird and its drippings get together, they form a kind of flavor symbiosis that’s key to the juiciest, most finger-licking bird of all time. And the spice-infused fat left in the pan afterward? You can use that, too.

10. Make Your Own

The Rustic Canyon walk-in is filled with crazy condiments like fermented mustard, sorrel kimchi, and preserved limes. Cool. But why should you prepare your own flavor boosters? Spend some time making one of these, and you’ll have an easy, fast way to add nuanced flavor. “They lend depth and complexity that come from time,” says Fox. Use garlic confit in your next aglio e olio pasta; spoon some Calabrian chile butter over a pork chop during the last minute of cooking; serve roasted salmon with a dollop of aioli; add harissa to your next tomato sauce. And on and on.

Source: http://www.bonappetit.com/test-kitchen/how-to/article/healthy-ish-2016

WATG Hospitality Trends Forecast 2017

WATG have been breaking ground in hotel design for over 70 years, designing some of the most innovative and award-winning destinations around the globe. With a finger firmly on the pulse, WATG Trend Forecaster Muriel Muirden has rounded up the top trends that will be shaping the travel and hospitality industry in 2017.


Barraged by social media and endless decisions, we are increasingly seeking a respite from the pressures of modern life. The hospitality sector is responding to this desire with a host of less-is-more models including menu free dining and the rise of wilderness experiences in heretofore un-trespassed destinations, which offer total immersion and digital disconnection. We will also see the emergence of summer camps for grownups, offering lonely millennials a break from ‘adulting’.


The hospitality sector will continue to increasingly apply data and science to help guests to be more efficient and sleep better during their stays. 2017 will see a prominent rise of travel-oriented apps aiding us to experience the smoothest of stays as guests, from monitoring the queue at the breakfast buffet to digitally controlling the ambiance of our rooms. Hotels are also predicted to engage with the functionality of sleep apps and wearables by going beyond blackout shades to design rooms incorporating creative solutions like sound and lighting technology and sensitive wake up tools and techniques.


A preoccupation with mindfulness and wellness will see the rise of ‘Feel good hotels’, jumping on the fitness bandwagon by offering bespoke classes and exercise mashups. We’ll see hotels committing to cultural and environmental conservation by using locally sourced vendors and employing indigenous people. ‘Edible resorts’ with micro-gardens, olive groves and vineyards are on the rise alongside a return to resorts anchored in eco-agriculture and ambitious village nature concepts.


Legalised recreational marijuana, nearly a $40 billion industry, has brought cannabis tourism to the United States and we predict the evolution of cannabis-friendly accommodations will boom in the coming years. And while plenty of hotels currently allow pets, we’ll see an even greater evolution of top notch pet-friendly programs with amenities including plush beds, food bowls, dedicated dog parks and concierge lists.

Source: http://www.hospitalitynet.org/news/4079410.html

Brexit impact yet to hinder Europe’s growing business travel market

The Eurozone’s population and institutions may have been surprised by the outcome of the June Brexit referendum, but the economy has barely missed a beat as markets have snapped back after an initial slide, with Germany continues to lead the charge amongst major business travel markets in Europe.

Consumers are consuming and businesses are hiring, investing and traveling for now. While spending has been somewhat resilient, measures of near-term investment intensions plunged in the third quarter of this year, suggesting coming weakness.

Brexit’s potential for delaying short-term economic decisions and its long term impact on trade, jobs, immigration and investment will create challenges for business travel across Europe in the years to come. The specific effects on business travel that GBTA foresees include:

Uncertainty: New waves of uncertainty may develop following the actual delivery of Article 50 as trade and immigration negotiations begin in earnest.
Travel Pricing: The end of open skies for European air carriers may result in fewer flights and higher fares and reinstituting mobile roaming charges could expose road warriors to rising voice and data communication costs.
Travel Friction: The debate over immigration could lead to extreme new UK visa requirements, which would likely be reciprocated across the EU. Coupled with rising security concerns in a new separated world, business travelers may face more difficulty and scrutiny moving throughout the EU.
Access: The free movement of people and money throughout the EU brought many advantages for business travel. Going forward airlines may have to renegotiate routes and gates with both the UK and the EU potentially resulting in fewer flights and higher fares, processing and acceptance of credit cards becomes more complicated and the end of the European Health Insurance Card for UK business travelers could muddle health coverage during trips.
Location Decisions: Establishing restrictions on the right for EU citizens to work in any member state will have profound longer-term impacts on business travel levels and patterns.
The GBTA BTI™ Outlook – Western Europe report looks at the five largest business travel markets in Europe: Germany, the United Kingdom, France, Italy and Spain that together make up 70 percent of Western Europe’s business travel market, and serve as a strong indicator for the European business travel market more broadly. Western Europe’s business travel spending is projected to increase to $210.7 billion USD in 2016 and top out at $220.6 billion USD in 2017, 6.0% and 4.7% growth respectively – very positive numbers, but slightly lower than predictions in GBTA’s previous forecast.

“While trips and spending have been bounded by slower European and global economic growth, Brexit’s influence has been negligible thus far,” said Catherine McGavock, GBTA’s Regional Vice President – EMEA. “Businesses and business travelers continue to show their resilience and ability to adapt as Europe has faced an array of challenges recently, but business travel remains strong.”

Germany’s economy remains one of the strongest in all of Western Europe fueled by a robust labor market, low interest rates, rock-bottom energy prices and strong demand for exports. GBTA projects Germany to continue to lead the growth in business travel spending from 2015-2017, with a 7.5 percent compound annual growth rate increase, followed by Spain (6.5 percent), the United Kingdom (4.7 percent), France (4.2 percent) and Italy (2.6 percent).

Country-Level Business Travel Outlooks

Germany – German organizations continue to send more business travelers on the road as itcontinues to be the strongest business travel market in the region.

Total business travel spending will increase 7.4 percent in 2016 and another 7.6 percent in 2017 reaching $73.4 billion USD.
Domestic business travel will advance 7.4 percent this year followed by 7.8 percent in 2017 reaching $59.7 billion USD.
International business travel will grow 7.3 percent this year and 6.8 percent next year hitting $13.8 billion USD.
The United Kingdom – Despite the uncertainties surrounding Brexit, the UK’s economy and business travel market have not imploded as many critics feared. Next year will present more of a challenge from the UK’s business travel market though as the downside risk becomes more palpable with many firms likely to postpone or reduce investment, which could lead to a slowing economy.

Total business travel spending will increase 6.9 percent in 2016 and another 2.4 percent in 2017 reaching $51.6 billion USD.
Domestic business travel will advance 5.9 percent this year followed by 2.5 percent in 2017 reaching $33.5 billion USD.
International business travel will grow 8.9 percent this year and 2.3 percent next year hitting $18.2 billion USD.
France – While French business travel has not been quite as challenged as travel in its Southern Tier neighbors over the past few years, growth has been much less robust than healthier European markets.

Total business travel spending will increase 4.1 percent in 2016 and another 4.2 percent in 2017 reaching $40.2 billion USD.
Domestic business travel will advance 3.3 percent this year followed by 4.8 percent in 2017 reaching $25.9 billion USD.
International business travel will grow 5.4 percent this year and 3.1 percent next year hitting $14.4 billion USD.
Spain – Just a couple years ago, Spain’s business travel market was one of the most troubled markets on the European continent, but is now expected to experience one of the highest growth rates over the forecast period, second only to Germany.

Total business travel spending will increase 7.2 percent in 2016 and another 5.8 percent in 2017 reaching $22.0 billion USD.
Domestic business travel will advance 8.0 percent this year followed by 5.7 percent in 2017 reaching $17.4 billion USD.
International business travel will grow 4.0 percent this year and 6.3 percent next year hitting $4.5 billion USD.
Italy – Ongoing political turmoil, obstinate banking tensions and Italy’s sizeable debt will likely continue to hinder investment prospects and create a ceiling for business travel performance.

Total business travel spending will increase 3.4 percent in 2016 and another 1.9 percent in 2017 reaching $33.3 billion USD.
Domestic business travel will advance 3.0 percent this year followed by 1.8 percent in 2017 reaching $29.2 billion USD.
International business travel will grow 6.4 percent this year and 2.7 percent next year hitting $4.1 billion USD.

Source: http://www.4hoteliers.com/news/story/16621

Hotel Design Inspiration – Genius Loci, or “The Spirit of Place”

Capturing the essence and soul of a location that surrounds a structure, and exhibiting that essence through the design extends the cultural experience into the hotel and further establishes a sense of place within the lodging experience. In architecture and interior design, genius loci is a profound inspiration for creating a sense of “place” and a truly unique experience for guests. How does genius loci inspire hotel design, both structurally and in the interior design, and how can hotels use it to create a more enhanced guest experience?
What is Genius Loci?
The genius loci is a long-familiar concept in architecture and design, and has, over many years, been adapted and incorporated in a variety of ways. In fact, the origins of genius loci (Latin for “spirit of place”) date back to ancient Roman religion. The Romans constructed numerous altars throughout the empire dedicated to the protective spirits of those places. In Asia, the spirits of places are still honored today in numerous indoor and outdoor shrines.
The genius loci is widely known as one of the principles of garden and landscape design, established by 18th-century poet Alexander Pope, who determined that the design of a landscape should always be adapted to the context of the location. In architecture, the Neo-Rationalist style, derived from the genius loci concept, is identified by the incorporation of vernacular elements and forms, and adapting the structure to the existing environment.
What motivates a traveler to journey to a distant locale? Often it is the desire to be immersed in the culture and character of that place, to have an authentic experience unlike any other. A hotel that presents an exclusive experience that is an extension of the culture and feeling of the locale is likely to excite and attract these guests.
The “spirit” and “power” that resides in a place is unique to that native area, and is considered part of the land. Capturing the essence and soul of a location that surrounds a structure, and exhibiting that essence through the design extends the cultural experience into the hotel, its restaurants and services, and further creates a sense of place for guests.
The genius loci is more than simply placing traditional or vernacular objects on display, or incorporating regional materials in the construction process. The spirit of place is translated through creating special abodes that reflect local sacred spaces, or creating opportunities for guests to experience excitement and memorable moments. Genius loci often incorporates a historical narrative, sometimes layered with the complexity of that particular place, or involves infusing elements of the local culture that make that place distinctive. The structure, both inside and outside, portrays the character and individuality of the location but is also part of the larger ecosystem of place. Authenticity is integral.
In his 2001 article, “Can Spirit of Place be a guide to Ethical Building?” Isis Brook suggests that genius loci is a means to prevent homogenized design and instead celebrate design diversity by creating meaningful places. Likewise, the author Christian Norberg-Schulz encourages architects and designers to create spaces with distinct character, buildings that help people to know how they belong to that place.
What Does This Mean for Hotel Design?
In tapping into the genius loci architects and interior designers not only immerse themselves into the environment surrounding the structure to observe and harness a “feeling” for the location, they also conduct an immense amount of research to ascertain any historical, cultural and environmental information to help formulate a design narrative. The narrative is the backbone that guides all design decisions, from furnishings to fixtures and from room layout to finishes. The hotel operator’s existing brand, the client’s cultural influence, and even nearby competitors all can play a role in the ideas extracted and translated in establishing a sense of place. Like detectives searching for clues, hotel designers extract ideas from the myriad sources of information to incorporate into the hotel’s theme or story driving the design.
History, Local Culture and Art Translated Through Interior Design
A prime example of genius loci as inspiration for hotel design is the Rosewood Inn of the Anasazi in Santa Fe, New Mexico. The inn, which was recently renovated on the occasion of the hotel’s 25th anniversary, offers guests an authentic Southwest experience that celebrates the city’s artistic spirit and Native American heritage. When the luxury hotel was first constructed in 1991 in a historic building, architects of Aspen Design Group and interior designers of Wilson Associates sought to preserve the Pueblo exterior and celebrate the history and rich cultural heritage of Santa Fe in the building’s design. The hotel is named for the Anasazi Indians, a cliff-dwelling tribe the Navajo called “the ancient ones” who inhabited the region nearly 2,000 years ago.
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In an effort to honor their spirit and culture, the design team visited several Anasazi sites and extensively researched the culture and craftsmen before designing the space. The authenticity of the design is evident in the incorporation of Navajo symbols and patterns into ironwork and woven rugs, historical pigments used in the color palette, and stonework crafted in traditional methods. At every stage the design team “invoked the spirits” with ceremonies and blessings. Utilizing desert earth tones, handcrafted millwork and furniture, and authentic art from the area, each space in the hotel-from the cozy lobby lounge and restaurant to the guest rooms and suites-exhibits the soul of Santa Fe. Canvases by prominent New Mexican painters, Navajo weavings, and custom-crafted objects by local artists line the walls, while hand-loomed antique-patterned rugs cover plank pine floors.
Unlike many interpretations of Southwest décor, which can appear unauthentic, the Inn of the Anasazi is a contemporary sophisticated interpretation of the traditions and history of the Santa Fe region. In its recent renovation by Principal Designer Jim Rimelspach and the same interior design team that created the initial space 25 years ago, the hotel is a refreshed and modernized authentic Santa Fe experience.
Social Customs Can Inspire Unique Hotel Space Planning
Tapping into the genius loci as inspiration for interior design not only produces cultural and historical references for design, but many social customs in a region can be translated as genius loci as well, and inspire some truly innovative space planning in hotels.
The Hilton Chengdu is an elegant and sophisticated urban hotel located in the new financial district of Chengdu, capital of the Sichuan Province in China. A predominately business hotel, the Hilton Chengdu is part of a modern mixed-use development interconnected by an outdoor landscaped roof terrace that overlooks the lobby entrance atrium of the hotel. When creating the hotel, interior designers from Wilson Associates’ Singapore studio wished to make guests, most of whom are weary business travelers, feel as comfortable as possible, especially upon arrival to the hotel’s lobby.
The Hilton Chengdu lobby welcomes guests, much like being invited into a friend’s home for a gathering, in that the check-in counter isn’t what greets guests first. Unlike typical hotels where the check-in counter is the primary focal point in the lobby, the Hilton Chengdu lobby emulates the customary, more familiar gathering in a friend’s home. When invited to someone’s house, guests enter a welcoming living room with an open kitchen adjacent, where they can replenish with a refreshing beverage and sumptuous meal made by the host.
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This social custom defined the architectural layout of the lobby space: As guests enter the front doors of the Hilton Chengdu, they are welcomed into an expansive, comfortable gathering space with various seating arrangements for resting and relaxing after a long day of business. Adjacent to the “living room” space is an all-day dining area that invites guests to recharge and replenish. The intimate check-in area is tucked away and easy to find once guests are ready to retire to their rooms or require personal assistance.
Five Ways to Incorporate Genius loci into hotel interior Design:
Site Visit – Visit the site where the building is to be constructed, and take time to observe the surrounding area.
Historical Research – What is the history of the people and land in that area? Are there significant historical events that took place in the region? Any historical landmarks or personas from the region?
Environment – What natural elements exist in the area (a dense forest, a vast river known for trade, or maybe a mineral quarry)? What is the weather like (snow, delicate rain, bright sunshine)? Are there natural resources that have been integral to the region’s success?
Neighborhood and Vicinity – What other structures exist around the building site, and what is their purpose? Why do people visit that area?
Local Culture – What is the cuisine like? What makes the people of this locale unique? Is there local or regional art that defines the area culture?
Tapping into the Environment
In hospitality, we are in the business of creating genuine and often one-of-a-kind experiences for our guests and clients. We’re composing the spaces where people all over the world enjoy and celebrate life – places where they eat, sleep, laugh, share, and create memories.
Finding design inspiration in the local resources and building architecture, historical events, culture, color palettes and patterns, and even cuisine flavors can inspire a hotel’s design. All inhabit the genius loci, and this essence of the location surrounding the hotel help create a unique experience and sense of place for guests.


Anything-but-basic meat and potatoes

Meat and potatoes. The phrase has grown to mean more than just a protein and a starch. It’s become a descriptor, shorthand to describe an unadventurous—possibly even boring—eater. Every so often, you’ll hear a chef or manager describe their customers this way: “Well, I would love to put something different on the menu, but our customers…they’re very meat and potatoes.”

Well, meat-and-potato dishes like chorizo empanadas, Cornish pasties, Southwestern shepherd’s pies and Indian samosas just might be the way to change all that. Flavor profiles from around the globe and portable presentations take meat and potatoes (and your “meat and potatoes” customers) on a flavor adventure.

Miner Food and the Latin American Hot Pocket

Let’s begin underground to find the origins of portable meat and potatoes. The tin miners of Cornwall are said to be the originators of the Cornish pasty, a sturdy pastry shell surrounding meat, root vegetables, gravy and diced potatoes. The pasty was a portable lunch, taken into the dark depths of the mine. Pasties stay warm for hours, can be eaten without cutlery and—legend has it—are tough enough to survive a fall down a mineshaft.

Kerala shepherd’s pie, named for a state in India, features warm spices like cinnamon and cardamom mixed with lamb. The potatoes are spiked with shallots, mustard seeds and curry leaves. Photo: True Aussie Beef and Lamb

Let’s begin underground to find the origins of portable meat and potatoes. The tin miners of Cornwall are said to be the originators of the Cornish pasty, a sturdy pastry shell surrounding meat, root vegetables, gravy and diced potatoes. The pasty was a portable lunch, taken into the dark depths of the mine. Pasties stay warm for hours, can be eaten without cutlery and—legend has it—are tough enough to survive a fall down a mineshaft.

From those mines, the Cornish pasty traveled to miners’ lunchboxes across the ocean to the mining towns of the new country.

In the Upper Peninsula of Michigan, the Cornish pasty is a local favorite, something the chefs at Michigan State University (MSU) are very familiar with. This portable meat pie is a jumping-off point for Jason Strotheide, executive chef, MSU Culinary Services, East Neighborhood, who finds meat-and-potatoes inspiration everywhere.

“One of my favorite things about food is that across the globe there are different cultural versions of the same foods represented in countless ways,” Strotheide says. “It’s all about the methods of preparations and, more importantly, what ingredients the locals have to work with.”

CURRY UP: Indian spices are a quick route to an out-of-the-ordinary beef stew with potatoes. Photo: Idaho Potato Commission

In a college dining environment, the idea of a portable feast that works for every daypart and even catering, is especially appealing, and Strotheide draws on the “endless varieties of the prestuffed, folded sandwich,” he says.

“In the Upper Peninsula of Michigan, it’s Cornish pasties. But how about a curried lamb samosa from India?” Strotheide muses. “Both of those are great, but my favorite is the empanada: The Latin American version of the beloved Hot Pocket.”

Empanadas in the MSU kitchen begin with masa harina (translated to “dough flour,” it’s a traditional Mexican flour made with corn). Strotheide likes to blend masa harina with white flour, a combination that yields a tender dough with a light corn flavor and a crisp snap when fried.

For the filling, he browns crumbly chorizo sausage with onion, garlic and diced potatoes (skin on), along with some spicy chilies. Strotheide tastes the filling, and if chorizo lacks oompf, he adds some chili powder and cumin. The filling is then cooled, queso fresco or queso Chihuahua cheese is added along with cilantro. From there, the empanadas are formed: dough circles, filling added and edges crimped with a fork. These can be baked, but, “let’s be honest, we all know they taste better out of the fryer,” Strotheide says.

TWO NEW WAYS WITH POUTINE: Poutine is a meat-and-potatoes dish that’s overdue for adaptation. In this version (at left), Bombay chili cheese fries by Mehawan Irani of Chai Pani in Decatur, Ga., fries are topped with kheema, a mixture of lamb or turkey seasoned with chili powder, garam masala, serrano peppers, ginger, cumin, turmeric and coriander that’s been simmered with yogurt and crushed tomatoes. Shredded mozzarella or havarti cheese provides the cheesy finishing touch. Classic poutine features squeaky cheese curds and gravy made with veal stock. Photos: Idaho Potato Commission

“Once they’re finished cooking,” he cautions, “no matter what your mind tells you, do not take that first bite for a couple minutes, unless you like searing pain on the roof of your mouth! Then, go ahead and take your best shot.” He also recommends “minimizing the damage” by offering some cool guacamole or crema on the side.

Living dangerously aside, empanadas like these present a great opportunity to use the last of late summer’s bounty. Sweet corn, peppers and zucchini all go great with chorizo.

Source: http://food-management.com/food-beverage/anything-basic-meat-and-potatoes