In the Kitchen

Spring is (almost) here...

2013-04-04T21:46:04-04:00

It may not feel like it yet, but Spring is actually here. Food in spring always seems so fresh and vibrant, a transition from the hearty greens and squash, braises and stews so often seen in winter. Nothing to me speaks of spring more than a simple salad of shaved vegetables, especially with a light and lemony yogurt dressing. I snapped this picture a few days ago while we were in the test kitchen. A few roasted and chilled roots (the last left from winter), shaved first crop carrots and a few peas dressed with dill and olive oil. Finish...

Primo Restaurant One of ten best restaurants

2013-02-19T14:24:31-05:00

Bon Appetit just named Melissa Kelly's Primo restaurant in Rockland, Maine one of the Ten Best Restaurants for the U.S. Long a fan of Melissa, it is an honor well deserved for such a talented chef. Her Primo restaurants at the JW Grande Lakes and JW Tucson Starr Pass are her warm weather haunts when Maine freezes over, and equally worth a visit if in Orlando or Tucson. Thanks and congrats Melissa!

Because it's the right thing to do

2013-01-22T08:00:00-05:00

“To create amazing food, we have to start with the right ingredients. Placed in the hands of skilled local culinarians, these ingredients are transformed every day into amazing global guest experiences.” Using the above as a philosophy for what we do, Marriott International has taken many steps over the years to ensure our ingredient supply chain is of the highest quality and integrity. We have led our supplier community on this front, and in effect positively impacted the supply side of our business, through programs such as our 100% traceable burger program (US MFST), 2007 global trans-fat ban, and the...