September 24, 2020

Marriott introduces ‘Farm to Table’ menus from the Caribbean and Latin America

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6a0128763ee05d970c01b7c6eb16cf970b-800wiMarriott introduces ‘Farm to Table’ menus from the Caribbean and Latin America

Marriott International invites guests to experience the culinary wonders of the Caribbean and Latin America through new ‘Farm to Table’ concept menus.

Sea-bass-with-rosted-heart-of-palmWeston, Florida – Oct. 1, 2014 – Today, Marriott International unveiled the Taste of the Caribbean and Latin America menus at five pilot hotels in the region. Each ‘Farm to table’ inspired menu was carefully curated by the hotels’ executive chefs and highlights the local culinary offerings with the freshest of locally sourced ingredients to give Marriott guests the opportunity get to experience the destination through the form of taste.

Featured hotels across the Caribbean and Latin America include:

St. Kitts Marriott Resort & The Royal Beach Casino

Renaissance Sao Paulo Hotel (Brazil)

Santiago Marriott Hotel (Chile)

JW Marriott Hotel Lima (Peru)

Aruba Marriott Resort & Stellaris Casino (Aruba)

Marriott International continues their tradition of strong local-community outreach and incorporation into their efforts by identifying high-quality food providers to ensure that local culture is not only being reflected in the menu but that the local properties are playing an integral role in the development within their local economies.

“This regional program was a truly collaborative effort with our talented chefs working side by side with local providers to obtain the highest quality local ingredients,” said Craig S. Smith, president of the Caribbean & Latin America at Marriott International. “We have set our regional culinary experts’ imaginations free by allowing them to use their cultural heritage and strong culinary skills to develop a series of sumptuous menu options that rival that of any stand-alone restaurant”.

Some of the dishes that will be offered on the menus will be:

Duck leg from Maquehua with sautéed sweet potatoes, broad beans and organic arugula salad, by Chef Luiz Cruzat (Chile)

Sea bass with roasted heart of palm, Brazil nuts and basil infused olive oil, by Chef Gayber Silveira (Brazil)

Frigate Bay Reef Lobster, Chef Mark Quitney (St. Kitts)

Confit suckling pig with aQuince-apple puree, peach-thyme juice and a parsley & celery salad , by Chef Julio Ferradas (Peru)

Marriott International, Inc. (NASDAQ: MAR) is a global leading lodging company based in Bethesda, Maryland, USA, with more than 4,000 properties, and more than 690,000 rooms in 78 countries and territories. Marriott International reported revenues of nearly $13 billion in fiscal year 2013. The company operates and franchises hotels and licenses vacation ownership resorts under 18 brands, including: Marriott Hotels, The Ritz-Carlton, JW Marriott, Bulgari, EDITION, Renaissance, Gaylord Hotels, Autograph Collection, AC Hotels by Marriott, Moxy (expected opening in 2014), Courtyard, Fairfield Inn & Suites, SpringHill Suites, Residence Inn, TownePlace Suites, Protea Hotels, Marriott Executive Apartments and Marriott Vacation Club timeshare brand. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 45 million members. For more information or reservations, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com.

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