Author: Luxury Hospitality Consultants

Demand vs. Availability

Interview with Michael Durett – Executive Chef Lakewood Ranch Golf & Country Club Demand vs. Availability While doing some research on chefs who go beyond the farm-to-table modality to taking that extra educated step in bringing a compelling product / vendor to their restaurant, I can appreciate the challenges afforded the novice as well as gourmand appetite for working in the grass-fed beef into their repertoire.

The Essencia Experience

The Essencia Experience Wine so precious you drink it with a crystal spoon – Essencia is in my Life This was certainly the most exquisite way to start the New Year. Tasting the Royal Tokaji Essencia from its traditional crystal spoon had me wondering less about its pricey interruption to my budget than its overall unique flavoring, tending more towards the classic dessert wines like Croft Porto Vintage (a coffee-infused delicacy), Penfolds Grandfather Rare Tawny Port (tasting a delicate ambience of crushed nuts, raisins with a slight essence of vanilla bean), Les Clos de Papulilles Banyuls Rimage (a Grenache from France, my favorite region). I generally shy away from the overuse of Sauternes (blending French Semillon, Sauvignon Blanc and Muscatel grapes) as I’ve over-consumed this for the past 48 years with well-meaning aficionados and relatives whom you could not distract or recommend otherwise – so, I have acquiesced far too long. I have found there is honor in saying “no mas” and trying out a (new to me) wildly luxurious blend. I’m not sure whether I was …

Béchamel Mucho

Béchamel Mucho – Extricate Yourself from Failure: Innovate Dedicated chefs and patissiers have learned all about preparation, cooking and presentation techniques for their time-honored classical and traditional recipes, such as a chocolate soufflé or a petite entree for Gruyere cheese soufflé with chives and a hint of dusted Hungarian paprika for the spiciness desired.

Meg McDonough, President of Luxury Hospitality Consultants LLC We are pleased to introduce a new Contributor to Meg McDonough, President of Luxury Hospitality Consultants LLC, will share regular insights on luxury resorts, boutique hotels and international dining with our members and readers. Kathleen Hogan MBA, Publisher, Meg grew up in Havana, Cuba, and came to appreciate at an early age the diversity of dining in an international setting as the island cultivated not only its own flavors indigenous to the area but was also home to people from all over the world who brought their own food styles with them.  Family travel throughout Europe added exposure to some of the world’s finest hotels and provided an endless array of important recollections respecting service, quality hospitality performance and fine dining within beautiful settings. Her career included service to the Dean at Harvard as assistant to the Director of the Kennedy Institute of Politics for four years, followed by a ten-year affiliation at The Architects Collaborative, as secretary to the president, and later with subsequent …

Point of View

Seeking to Develop an Independent Boutique Hotel Collection I started my project with the simplest observation I could make and that was by viewing and experiencing the appeal of resort-style hospitality here in Sarasota, Florida. Our town definitely offers a little bit of paradise for every type of visitor – national and international – and I felt there was sufficient opportunity to appeal to this audience. In addition to adhering to the real estate adage “location, location, location,” I was determined to include “variety and diversity” in the types of foods we would offer. Our on-site signature restaurant would have met the location requisite; however, in order to assume we could also provide variety and diversity within the F&B operations, I was compelled to take our hotel culture to the next level beyond the formal service available to our specialty dining and private club. We tested our concept at a local private country club to observe and retrain our thinking about what it was our patrons might want that was different yet convivial. We found …