Someone Local is in the Kitchen with Loews Hotels
“Whadda’ya say we eat in tonight…?” has a whole new meaning at Loews Hotels these days. With summer winding town, Loews addresses across the country are inviting guests to dine on local culture with Flavor by Loews Hotels, an innovative culinary program serving authentically local epicurean experiences at onsite restaurants, lounges and in-room dining. Though the concept of “local dining” is all the rage these days, Flavor satisfies on a whole new level, with the best from hyper-local food & beverage partners offered right onsite at Loews properties.
The tasty program got its start at Loews Miami Beach Hotel, which captured the vibrant culture of Miami through its partnerships with the city’s finest food & beverage purveyors, including gourmet frozen treats from Azúcar Ice Cream and baked goods from Zak the Baker. Based on the success of Flavor Miami, all properties from coast to coast are now on a mission to introduce the best of their destination’s food and drink artisans, so guests can truly dine like a local. Here’s an appetizer of what’s on the menu at Loews Hotels:
El Machete Chili Sauce is cranking the temperature at Loews Santa Monica Beach Hotel. Handcrafted by Oscar Ochoa, whose parents emigrated from Mexico, in micro-batches of 75 bottles or less, it reflects the diverse culinary culture of Los Angeles that has long welcomed arrivals from Asia and Latin America. Ochoa is exacting about quality, flavor and ingredients such as fire-roasted chilies and local heirloom garlic from Christopher Ranch. Now the hotel’s go-to hot sauce, El Machete spikes restaurant dishes and the signature cocktails at BarBelle. Away from the heat, Ochoa advocates for arts, culture and education in low-income neighborhoods throughout LA; he tapped a local artist to design the logo and labels for his sauce.
You Say “Tamale,” I Say “More, please.”
What’s more tempting than a tasty tamale? A tastier, healthier tamale. The naturally gluten-fee Southwestern staple found on menus at Loews Ventana Canyon Resort are made by hand by Tucson Tamale Company using locally sourced organic non-GMO corn, Santa Crus red chilies, and expeller-pressed non-GMO oil instead of stuff like lard. Food Network’s Alton Brown proclaimed Tucson Tamale products “the best Tamales in the USA.” Savor both lip-smacking traditional versions, along with surprising flavors at Canyon Café.
Good Neighbors Make Good Cocktails
Talk about give and take. Jeff and Jenny Pennington, the husband-and-wife distillers behind SPEAKeasy Spirits in the historic Nations neighborhood of Nashville, source the grain from local farms in Tennessee. Then they give it back, recycling the stillage produced distilling Whisper Creek Tennessee Sipping Cream and Picker’s Vodka to feed local farm animals. Lucky livestock. Loews Vanderbilt Hotel has SPEAKeasy’s best spirits on tap as well as featured in the monthly “Craft on Draft” cocktail specials at Mason Bar.
You’ll be Hooked
There are plenty of places to catch salmon around Seattle. But there’s only one Jensen’s Old Fashioned Smokehouse. Among the first city’s smokehouses and the main supplier of smoked goods at Pike Place Market, the family owned company is led by Mike Jensen, who learned the art of smoking from his father and custom designed and built the smoker and ovens himself. (Pssst: The secret is in a unique blend of wood.) Take a nibble at Loews Hotel 1000 and you’ll be hooked at with locally inspired dishes such as such as Wild Garlic & Pepper Keta Smoked Salmon at All Water Seafood & Oyster Bar. Smoked Salmon Rillettes are served on pumpernickel bread from Grand Central Baking Company, another family-owned outfit in Pioneer Square, baked fresh with sustainable Washington State grains and wheat.
Here’s the Scoop
Enthusiasm is encouraged but no screaming, please, over Little G’s Ice Cream at Loews Boston Hotel. Beantown-born-and-bred owner Grace Conner founded the frosty line as a teenager, inspired by sweet treats she enjoyed summering on Nantucket where her grandparents served ice cream for breakfast. After realizing ice cream goes best with baked goods, she whipped up flavors like Brownie Fudge, Cookie Dough and Peanut Butter Cup and delivered her first batch on foot through a snowstorm to a specialty grocer in the South End. It sold out in a week. Those flavors are served by the shot at Precinct Kitchen + Bar. Conner, meanwhile, is at Stanford University this fall.
Honoring a New York classic and drawing inspiration from quintessential pizza eateries all over town, Loews Regency New York is offering two exclusive pizzas, Truffle and Diavolo at The Regency Bar & Grill. Made with charcoal crust, the pizzas are fashioned atop dough from Olivella Bread, whose Naples, Italy-born founder Salvatore Olivella found success consulting with top New York City pizza spots and with ownership in restaurants in the tri-state area and Dallas.
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