2008′s Most Thrilling Wines

December 23, 2008

And the winner is…

Château Latour 2005 (France). $1,950.

The wine reviewers at Wall Street Journal have given this wine from the Bordeaux’s 2005 vintage their top rating. “Profound wine, with a gorgeous ruby color; intense, complex nose; tremendous focus and purity of taste; and a finish like a long drumroll. Harmonious balance of intense, rich blackberry fruit, oak and earth heightened by perfect acidity and tannins. Intricate, like an engraved coil, necessitating small, thoughtful sips. Impeccably made.”

Dorothy J. Gaiter and John Brecher write “Tastings,” the weekly wine column of The Wall Street Journal. View their 2008 Most Thrilling Wines article, or watch the video of the columnists talking about their favorite nine wines of 2008.

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Marriott Looks to Reduce Environmental Footprint

December 15, 2008

 Marriott International is experimenting with innovative techniques to “green” some of its supply chains. One area of emphasis is the key cards used to gain entry into rooms. Effective immediately, the company will begin replacing the 24 million plastic key cards that it purchases annually in the U.S. with those made of 50 percent recycled material, thereby saving 66 tons of plastic from being dumped in a landfill. Other ideas include pillows made from 100 percent recycled PET bottles, coreless toilet paper, and pens made from pre-consumer recycled plastic.

Watch the YouTube video below to see how Marriott is using compostable materials (including utensils made from potatoes) in its employee cafeterias.

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What’s Hot on the Menu for 2009?

December 10, 2008

What side dish will be the most popular in 2009? Quinoa. How about appetizers? Mini-burgers. What’s the trendiest preparation method? Braising.

The National Restaurant Association’s survey of American Culinary Federation chefs is the industry’s top culinary forecast. This marks the third annual survey of ACF chefs. More than 1,600 professional chefs nationwide ranked 208 individual food/beverage items, preparation methods and culinary themes as a “hot trend,” “yesterday’s news” or “perennial favorite” on restaurant menus in 2009.

Overall, nutrition and philosophy-driven food choices will be the hottest trends in 2009. Local produce, bite-size desserts, organics, healthful kids’ meals and new cuts of meat can be found near the top the list. Locally grown produce – rated the number-one trend on restaurant menus in 2009 – has grown tremendously in popularity. The idea of farm-fresh fruit and vegetables and minimal transportation is rising in popularity, and sourcing locally is also tied to supporting local communities and businesses. Food and beverage items produced by small, artisan businesses also holds appeal, as do animal welfare and environmental concerns.

Read the full report to find the complete list of hot menu items for 2009.

Leave a Comment » | Industry Associations, Menus, Restaurants | Permalink
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Recession Equals Opportunities for Investors

December 7, 2008

Participants in last month's Cornell Real Estate and Finance Roundtable.

Amid the current economic recession are opportunities for astute investors, according to participants in the second annual Cornell Real Estate and Finance Roundtable, held last month in New York City. The roundtable was conducted under the aegis of the Cornell Center for Hospitality Research and drew more than two dozen participants.

Several industry experts shared their view of the current conditions and the prospects for recovery. For some, the current downturn adds a dose of reality to capital markets. Michael Medzigian, Chairman and Managing Partner of Watermark Capital Partners, pointed to the “irrational” capital markets of 2006-2007. “Something was wrong when owners were borrowing 80 percent loan to value at just 110 basis points over Treasury rates,” he said.

A full report can be found on the Cornell Center for Hospitality Research web site.

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Where to Find a Quiet City Hotel

December 5, 2008
Sometimes we all need a little quiet time.

Sometimes we all need a little quiet time.

The energy of a large cosmopolitan city can be a great experience, but sometimes travelers just want to find a quiet hotel that provides some tranquility among the chaos.

At the sprawling Trump International Hotel & Tower  in Chicago, guests are treated to limestone baths and 1,000-square-foot suites. Besides views of a stellar skyline, one of the hotel’s defining hallmarks is its Attaché program, where a personal concierge is assigned to each guest.

At the Stoneleigh Hotel & Spa in Dallas, a 5,200-square-foot boutique spa takes up the floor below the hotel’s lobby. Dim lighting sets the tone, as does the scent of calming lavender patchouli and Himalayan salt crystals to ward off negative energy.

Want to find a quiet city hotel near you, check out this recent article from Forbes Traveler.

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Posted by Nestlé Library

The Next White House Chef Is…

December 3, 2008


Speculation has begun over the identity of the next White House chef. The new presidential administration has not announced the position yet, but there appears to be a short list of contenders.

Find the list of candidates from this story in the New York Daily News.

The White House chef reportedly earns $80,000-$100,000 a year creating menus for state dinners, holiday functions, receptions and official luncheons hosted by the president and first lady. If a culinary career is in your future, check out this book from the Nestlé Library:

So You Want to be a Chef? Your Guide to Culinary Careers. This book is located on the Career shelf in the library (call number TX652.5 B715).

1 Comment | Careers, Research Help | Permalink
Posted by Nestlé Library

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