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What's cookin' at Fairmont

Publish Date : 07-Oct-2014
Toronto 07, October, 2014

- Fairmont’s collection of luxury hotels embrace the latest culinary trends -

An integral part of any travel experience is the enjoyment of fine food and memories made discovering something unexpected. Fairmont Hotels & Resorts worldwide are always seeking new ways to entice and excite curious epicureans, finding creative ways to integrate current trends and create buzz-worthy culinary adventures.

Eating well continues to be of importance to Fairmont guests, and travelers are seeking more: they want to be fully immersed in local experiences, whether it be eating homegrown produce or tasting authentic dishes. In fact, research done by The National Restaurant Association indicated that 81 per cent of the respondents (all professional chefs) identified locally sourced meats and seafood as the number one “hot” food trend. The same survey revealed that 79 per cent of chefs counted the “nose-to-tail” trend as one of the hottest of this year. And the cocktail craze isn’t going away, with more guests wanting to try something unique to the destination, the culture and the cuisine. At Fairmont Hotels & Resorts, we embody the notion of a wholesome foodie adventure by presenting a truly local experience that is still reflective of the latest culinary trends.

From embracing the craze of using “new” cuts of meat to reinventing the pop-up bar, Fairmont chefs have been busy introducing unique ways to satisfy the curiosity and cravings of our guests.

Some recent trends making news at Fairmont include:

Dining with an Air of Mystery

  • Boston's Fairmont Copley Plaza welcomes the Secret Supper Club Dinner series, exclusive dining experiences taking place in the 140 Supper Club. Formerly a restaurant called the Copenhagen Room, this space has gone relatively unused for more than 50 years. Accessed via a separate entrance and down a century-old stairway with barrel vaulted ceilings, the 140 Club – part wine cellar, part speakeasy – is the venue for intimate dinners (30 people max) which feature a four-course seasonal tasting menu paired with wines. Upon arrival at 140 St. James Avenue, guests are given a password to access the 140 Club below. Upcoming events take place on October 14 and November 11, 2014 and winter series dates will be announced later this fall. For more information and to be added to the invite list, email OneFortyBoston@Fairmont.com.
  • Fairmont Dubai offers an intriguing event that encourages guests to enjoy other heightened senses as they voluntarily take the visual element out of their dining experience. Noire features a fully fitted and blacked out restaurant setting, resulting in greatly diminished sight for 1 ½ hours. Daring diners put their trust in the hotel's culinary team, who prepare a feast fit for royalty. Noire is available from Monday through Friday, and 10% of proceeds are donated to Sightsavers, an international organization that advocates eye health and the prevention of blindness.

Snap, Crackle, Pop-up!

  • Fairmont Pittsburgh recently hosted a very successful one-day pop-up barbecue stand called "Meat Us at Andys", named for its signature wine bar. The limited menu made for a perfect casual lunch and featured the hotel's house-smoked brisket, pulled pork sandwiches and sides. All items were available to-go and on a first-come first-served basis. Based on the event's popularity, more pop-ups are planned, with another BBQ slated, as well as a soup selection to welcome the cooler months ahead.
  • Following a recent, very popular run with Samuelsson at HP, a pop-up restaurant by acclaimed chef Marcus Samuelsson, Bermuda's Fairmont Hamilton Princess is now featuring its own pop-up bar called Intermission. With an enviable location by the Harbor, the new venue offers sophisticated cocktails and a menu that ranges from appetizers to three-course meals.
  • Bees, and bee-inspired menus are "popping up" too! As solitary bee populations continue to decline due to loss and fragmentation of habitat, Fairmont Washington, D.C., Georgetown is adding a pollinator bee hotel to its collection of rooftop honeybee hives next spring. To launch this new initiative, the hotel is displaying a “Pop-Up” Pollinator Bee Hotel in the lobby, and serving an exclusive pollinator menu in Juniper Restaurant with a highlight being a delectable ‘salad in a jar’ featuring honey and goat cheese mouse, greens, edible flowers and a zesty lemon thyme vinaigrette. A portion of the proceeds from the menu and the hotel’s signature cocktail, the BeeTini, will support the District of Columbia Public Schools’ Junior Beekeepers initiative.

Classic Comforts and Small Bites to Share

  • Amidst the grandeur of luxury hotels, guests are seeking the warm, hearty nostalgia of comfort foods, and going back to the basics...with a modern spin, of course. At Fairmont San Francisco, guests can enjoy Lemon & Thyme Roasted Chicken and Sticky Toffee Pudding. The Fairmont Sonoma Mission Inn is "re-INSPIRING" French classics, with new twists on dishes like Poularde en Vessie and Caneles. A stop at Fairmont Chicago Millennium Park can include settling down with Sesame & Herb Fish & Chips, Lamb Burgers and Mac & Cheese six ways.
  • Complementing the comfort food interest is the movement toward more family-style dining, or shared plates and tasting platters. This more casual, friendly and interactive style of dining has caught on at places like Quebec’s Fairmont Tremblant, where guests can dig in and share items like mini apples stuffed with foie gras, mini brioche, or pressed duck confit with a kumquat marmalade. At Fairmont Baku in Azerbaijan, guests enjoy a mixed kebab platter, with salad and lavash (bread). After a sleigh ride at Fairmont Chateau Whistler, a cheese fondue with vegetables, Fondue Chinoise with beef tenderloin, prawns and salmon and a decadent chocolate fondue make the perfect trio to share.

Cocktail Culture Is Still King

  • London's The Savoy recently celebrated its 125th anniversary, and marked it in grand style with the introduction of The Savoy Collection: 48-year old Macallan. The hotel is the spiritual home of the cocktail, and decades ago, created The Savoy Collection, a range of spirits bottled exclusively for the hotel and enjoyed by the most discerning imbibers of the day. The tradition has been revived with the introduction of the extremely rare single malt scotch whisky, bottled in an exclusively designed, hand-made decanter and made available as a limited edition, with just three bottles available for purchase at a value of £18,500. Only the most dedicated connoisseurs need inquire.
  • Local herbs, often grown onsite at hotels, are a standout ingredient being highlighted in cocktails. Fairmont Singapore'sAnti:dote features handcrafted concoctions cleverly disguised as "cure-alls", made with premium spirits, market-fresh ingredients, herbs and flowers like cinnamon basil and marigolds, and Chinese medicinal herbs and ingredients including ginseng, smoked lapsang, souchong and sarsaparilla. Newly opened Le Sam Bistro at Quebec City's Fairmont Le Château Frontenac offers Shrubs, a blend of modern mixology and a common tonic from the colonial era. This refreshing, tart drink features vinegar for good health, balanced by the sweetness of pineapple, raspberry or Thai basil. The Pyramid Bar at Fairmont Dallas features the Acai Mojito, made with Acai berry, PAMA Pomegranate liqueur and fresh mint grown in the hotel’s terrace herb garden.

Where's the Beef?

  • Fairmont hotels are making the most of the "nose to tail" trend and purchasing whole animals. The Fairmont San Francisco, Fairmont Sonoma Mission Inn and Fairmont San Jose procure student-raised hogs from the Sonoma Valley High School Agriculture Department, and proudly serve them in restaurants and employee cafeterias. At The Fairmont San Francisco guests of the Tonga Room may sample a roasted pig, and the different cuts of meat are used for specials each day of the week, making use of all of the flavorful pieces like the shank, tail and neck, while also reducing waste.
  • The Fairmont Banff Springs (as well as Fairmont Pittsburgh and Fairmont San Francisco) cures and smokes meat in-house, keeping traditional practices alive. Beef and bison brisket and pulled pork are smoked in-house for approximately 18 to 20 hours. The recently opened Stanley’s Smokehouse at the resort's golf course serves up the noted smoked meats Texas BBQ-style and the Grapes Wine Bar features cured venison, buffalo, and beef.
  • BBQs remain a popular offering, with hotels highlighting offerings from local farms. Fairmont Le Manoir Richelieu in Quebec's Charlevoix region partners with Oiseau Bleu Farm, a nearby all-natural, free range farm, to serve guests savory, organic burgers that are low in saturated fat and contain no additives or preservatives. The hotel's terrace provides the perfect venue to enjoy this tasty treat while admiring the St. Lawrence River.

 

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About Fairmont Hotels & Resorts
Fairmont Hotels & Resorts connects guests to the very best of its destinations worldwide, reflecting each locale's energy, culture and history. Passionate travelers choose the luxury hotel brand for its ability to deliver memorable travel experiences, personalized and thoughtful service, and hotels that are one-of-a-kind. Serving as genuine gateways to their destinations, Fairmont hotels offer locally-inspired cuisine and spirited bars and lounges, distinctive design and décor, and a steadfast responsibility to environmental and social priorities. With more than 65 hotels globally, and many more in development, landmark hotels in the Fairmont collection include The Plaza in New York, London’s The Savoy, Fairmont Peace Hotel in Shanghai and Quebec City’s Fairmont Le Château Frontenac. Fairmont is owned by FRHI Hotels & Resorts, a leading global hotel company with over 110 hotels under the Fairmont, Raffles, and Swissôtel brands. The company also manages Fairmont, Raffles and Swissôtel branded luxury private residence clubs, whole-ownership residences and serviced residences properties. For more information or reservations, please visit fairmont.com.

 

For further information:
Mike Taylor
FRHI Hotels & Resorts
416/874-2457
mike.taylor@frhi.com