INSPIRING PROFITABLE FOOD AND BEVERAGE IN HOTELS, RESORTS, AND CASINOS.

Inside Destinations, Interstate’s latest

photo-rich biennial beverage menu.

Butler pantries give maximum

in-room privacy, p. 22

All the dirt on an edible soil

garden success, p. 25

25 women to watch in hotel

F&B, p. 35

RefreshedArrivalon

CUISINE & MENUS

20 Hotel F&B | November December 2018 www.hotelfandb.com

what they expected and always chang-ing based on what’s available season-ally,” he says.

“We’ve seen a steady ramp up in our business since the spring, and, in fact, we recently had our busiest Friday din-ner and busiest Saturday lunch since we opened,” Duran says. “During the week, our clientele are about 70%

casino guests, while on the weekends, it’s about 50% locals.”

Duran and Votta are both Vegas vet-erans, with their career paths crossing at one point working together at Michael Mina’s American Fish at Aria. Duran also spent time as director of F&B at the Cosmopolitan, and executive direc-tor of F&B at Bellagio before joining

Viejas, while Votta is a Vegas native who attended UNLV before working for Mina in Las Vegas, Washington D.C., and San Francisco—with stops in-between cooking for Rick Moonen at Mandalay Bay, Scott Conant at the Cos-mopolitan, and David LeFevre at M.B. Post in Manhattan Beach, California.

All of that high-level experience

n Seared salmon with orzo is based on a dish Executive Chef Antonio Votta ate with his family growing up. See the recipe on our back page.

61 November December 2018 | Hotel F&B www.hotelfandb.com

Key to the PantryEquipment, furnishings, ingredients, and gear to improve operations.

NESTLÉ PROFESSIONAL is offering operators even more options for meeting diner demand

for indulgent desserts anytime with the launch of Nestlé® Toll House® Chocolate Chip

Cookie Spread. It comes ready to eat, refrigerated or frozen, and can be featured in des-

serts, entrées, and snacks for any daypart. Applications include mixing it into baked goods

or frozen treats, adding it as a topping for waffles and other hot foods, and serving it on

the side as a dip. To showcase the many ways to use the spread, Nestlé Professional in-

house chefs have developed multiple recipe concepts, including:

• Inside-Out Mexican Hot Chocolate Chip Cookies: Cookies baked with a spicy blend of

sugar, cocoa powder, cinnamon, and ancho powder turn into cookie sandwiches with

the spread as a filling.

• Nestlé® Toll House® Skyscraper Pancakes: The spread gets whisked into the batter of

these pancakes, which are topped with peanut butter and chocolate sauces, whipped

cream, and cookie crumbles.

• Nestlé® Toll House® Chocolate Chip Cream Pie: In this cool and creamy no-bake pie,

the spread is added to cheesecake filling and garnished with whipped cream and

cookie crumbles.

www.nestleprofessional.us/food/nestle-toll-house

TOOLS OF THE TRADE

Drinkwise is BPA-free drinkware by FRONT OF THE HOUSE with glass-like clarity and can

withstand thousands of washings. Drink-

wise products are crack- and craze-proof,

impact- and shatter-resistant, and heat-

resistant up to 248°F. Drinkwise is perfect for

enjoying a nice glass of wine or a cold beer

and is now available in clear and two color

options, amber and smoke.

www.frontofthehouse.com

Over the last eight-plus years, beginning

with the first coffee program that Stump-

town Roasters forged with the Ace Hotel chain,

LA MARZOCCO started to see a small growth

pattern in specialty coffee (third-wave) being

served in hotels and more specifically within

the lobby via walk-up café. La Marzocco,

the Italian-made espresso machine, started

popping up in hotels, mainly in their res-

taurants and bars. Proprietors started to

notice how the presence of the La Marzocco

machine in their hotel lobbies gives an incred-

ible first impression and attracts their key like-

minded customers. Pictured: La Marzocco in use

at the Hotel Clermont in Atlanta.

www.lamarzoccousa.com