Marriott in the Kitchen

Kids in the Kitchen

  One of my first cooking memories was helping my mom make soup. I know, most kids made cookies with their mom.  I made soup at the age of 9. Kind of foretold my future, I guess you would say.

Each April, Marriott participates in “Take Your Children to Work Day”. Bustling through the hallways of the corporate office, peeking up from behind the front desk in our hotels, and showing up as shadow servers in the restaurants, the kids of Marriott were all over the place on April 24!

Kids love to cook, (though maybe not every kid wants to make soup), and chefs love to show kids how to make cool food for themselves. As part of this special day, George Nkuleno from the Gaithersburg Marriott Washingtonian Center hotel in Gaithersburg, Maryland put on a great demo in front of 200 children, including my own. Taking kids through a tour of fun, healthy snacks, George and his team demonstrated how to make a great peanut butter and celery “ants on a log”, a yogurt breakfast parfait for breakfast on the run, and a healthy turkey wrap to pack for lunch at school.

Here is George’s great, simple parfait recipe:

Fruit and Yogurt Parfait for 4

2 cups mixed berries
2 cups vanilla non fat yogurt
4 Tablespoons granola

Using four tall glasses or bowls, layer ¼ cup of berries topped with ¼ cup non fat yogurt. Repeat again using the remaining berries and yogurt.
Sprinkle 1 Tablespoon of granola over the top layer of yogurt.
These may be made the night before for a quick and healthy breakfast or an after school snack. 
  

What’s on YOUR plate today?

A Green Kitchen

The entire globe will celebrate Earth Day on April 22, 2008. Since the first Earth Day in 1970, a great deal has been learned about the impact we have on our environment. Professional kitchens of hotels and restaurants have an opportunity to positively address this. We are an integral part of the carbon footprint chain, and have collective influence on those that produce, pack, ship and develop food in addition to the eventual disposal of materials used in its service.

In the Marriott test kitchen, compostable and recyclable materials are separated to minimize landfill refuse. Our disposables are compostable corn based products. Tasting spoons and plates go right into the green tub along with any food trimmings. Landfill items are separated from the few things that can’t be composted or recycled. This initiative really took hold in 2001 when longtime Test Kitchen Operations Manager and Chef, John Brunski, took on the challenge. John’s summer garden produces incredible heirloom tomatoes and vegetables, grown purely organically. His passion for organics resulted in a kitchen with a carbon conscience.  Nearly 30 years ago when I worked in Hawaii, we separated all of our food waste to trade to the local pig farmer for 2 luau pigs each week. We didn’t call it eco-friendly then, but in hindsight it was the ultimate gesture of resource management!  

Our hotel kitchens are turning green. The JW Marriott Grande Lakes chefs of Melissa Kelly’s Primo restaurant tend to their onsite organic vegetable garden, and the hotel’s kitchens separate all compostable material. We are addressing the energy used in our stoves, ovens, and grills through managing them based on when they are needed. An oven fired up at 3 and not used until 6 is three hours of energy with no return on investment. More energy efficient and quicker recovery technology is retooling how kitchens are designed. Low temperature, higher humidity ovens like the programmable Combi-ovens and C-VAP cook-n-hold ovens not only save energy, but cook food with with accuracy and flavor.  Building in the necessary space for waste separation bins in kitchen design is also critical for any serious effort to succeed. More importantly though less acknowledged, is the fact that better food production management produces less waste. It is estimated that 20% of the entire carbon footprint of food is wasted due to spoilage and over production throughout the food chain. Think of that next time you make dinner at home, or go to the grocery store without a list!

I am challenging our chefs to look each day at ways we can better conserve and be responsible stewards of our environment. Reduce, Recycle, Reuse. A good slogan, but real things we can do in our global effort of just making great food.  

What’s on YOUR plate today?

Heirloom Tomato Panzanella

Serves 4

4 Large Heirloom Tomatoes (about 3 ½ pounds)
(Suggested varieties Boxcar Willie, Aunt Ruby's German Green, Brandywine OTV, Stupice, Black Krim, Juan Flamme) Cut into Large cubes 

1/2 Pound-Country Style italian Bread, crusts removed, cut into 1” cubes
1 Cup-Thinly sliced Red Onion
2 Tsp.-Garlic, minced
1/4 Cup-Red Wine Vinegar
1/2 Cup-Extra Virgin Olive Oil
1/4 Cup-Basil, rough chopped
1/4 Cup-Italian Parsley, rough chopped
Salt to taste
Ground Black Pepper to taste

Procedure:
Combine tomatoes, bread, onions, and hebs.
Whisk together the garlic, vinegar and oil.  Pour over the tomato salad and let sit for 15 minutes. 
Add the basil, salt and pepper.  Toss to combine.  Serve.

 I would like to applaud you and Marriott on all of the efforts to go green in the kitchen.  My family has certainly made an effort to do the same, and we eat as much organic produce and meat as possible.  It is nice to know that when we travel we can keep it up and eat organic on vacation.

On a different note...have you ever thought about adding more Gluten Free items to the menus nationwide?  Celiac's disease is so widespread now, that I among many friends and family would appreciate if hotels would add Gluten Free items to the restaurant menus and room service menus.

Thank you for all that you do!

-Christina

 

Spring Asparagus Recipes in Marriott's Test Kitchen

  April is here, and with it the thaw of a Washington winter first shows itself in the stalls of the local farmers’ markets in the guise of tender shoots of asparagus. Later in the season, asparagus needs to be peeled of its woody layers, but this time of year all you need is a pot of boiling salted water or a bit of olive oil and a grill. 

Asparagus is best when done simply, and in the test kitchen we try to keep things simple. A simple grilled asparagus with brown butter vinaigrette and poached egg makes for a great appetizer or side accompaniment to any dinner. Feeling a little adventurous? Try it with a Fried poached egg for a textural twist. The asparagus-fennel salad with pecorino makes a fantastic light lunch. Asparagus is available year round, but at its best in spring. Try these recipes from the test kitchen for a great way to welcome Spring.

Grilled Asparagus, Poached Organic Egg, Brown Butter Vinaigrette, (for 4)
1 Pound Asparagus, trimmed
2 tsp olive oil
Sprinkle of salt and pepper
4 each large eggs, Organic cage free
4 ounces whole butter
1 shallot minced
3 tablespoons white wine vinegar 
1 tablespoon lemon juice, fresh
1 teaspoon olive oil
1 teaspoon chives, minced
Salt and fresh ground pepper

• Heat a gas grill or overhead broiler. Toss the asparagus in the olive oil and salt and pepper. Grill or broil the asparagus 3-4 minutes or until just tender. Remove and keep warm on a serving tray.
   
• Meanwhile, place the butter in a sauce pot over medium high heat and bring to a simmer until the foam has risen and receded and the butter is browned (It should smell remotely of hazelnuts.)
   
• Place the shallot, vinegar, lemon juice, and olive oil into a bowl. Heat the vinegar mixture over low heat or in a microwave to bring just above room temperature. Remove, whisk in the browned butter slowly to make a smooth dressing, add the chives and season with salt and pepper. 
   
• Bring ½ gallon water to a simmer. Add a tablespoon of salt and a teaspoon of distilled white vinegar. Poach the eggs until the just whites have set. Drain and top the asparagus with the still warm egg. 
   
• Pour the warm dressing over the asparagus and serve immediately, though your guests may not give you the chance to get it to the table!

Alternative suggestion: Asparagus with a crisp Fried Poached Egg

• Poach the eggs as instructed but place immediately into ice water. 
   
• Cool, carefully drain and place onto a plastic lined plate. Place the eggs into a freezer for 15 minutes to make them easier to handle. 
   
• Prepare a breading mixture of separate seasoned flour, 3 parts whisked eggs 1 part milk, and fine bread crumbs. 
   
• Take the heavily chilled but not yet frozen eggs from the freezer, pass each one carefully first through the flour, then the egg mixture, and finally the bread crumbs, coating each well so that there are no cracks. Place back into the refrigerator. At service time, heat 1 inch of salad oil or light olive oil until shimmering. (Hint: a drop of water should sizzle and evaporate on contact if the oil is hot enough). 
   
• Gently lower the breaded eggs into the oil, frying 1 ½ minutes on each side until golden brown. Scoop out with a slotted spoon, drain briefly and top the asparagus with fried poached egg and the brown butter vinaigrette. 
   
• Serve immediately and watch as your guests marvel at the soft poached, crisp fried egg!

Asparagus- Fennel Salad with pecorino for 4
½ pound asparagus – green and white if available
1 medium fennel bulb
1 vine ripe tomato, sliced into thin strips
½ cup extra virgin olive oil
4 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 basil leaves, rough chopped
Salt and fresh ground pepper
1 head bibb lettuce, washed and torn
1 head frisee or baby red oak, optional, washed and torn
4 ounces pecorino, shaved

• Blanch asparagus in boiling salted water, cool immediately in ice water. Drain and slice into 2” bias slices. Cut the fennel bulb in thin cross slices, place directly into ice water to crisp the fennel.
   
• Make the dressing: whisk the vinegar and mustard together, then slowly whisk in the olive oil. Add the basil, season with salt and pepper.
   
• Drain the fennel. Mix the fennel, asparagus, and tomatoes with the dressing. Divide the lettuces onto 4 plates; top each generously with the dressed asparagus.
   
• Sprinkle with the shaved pecorino and serve, ideally with a loaf of crunchy artisan bread.

What’s on YOUR plate today?

...I've been looking for a great fried poached egg technique for awhile..and this
is great!

Thanks!

-Dave

Back to Boston at 606 Congress

I had a chance to get back to Boston recently.  As I mentioned in one of my previous blogs, Boston has wonderful restaurants.  A great addition to the dining scene has just opened at the Renaissance Boston Waterfront Hotel. The hotel itself is spectacular with sweeping views of the harbor. It is located in the exciting South Seaport District. 

606 Congress is a stunning restaurant with a broad exhibition kitchen fronted by a chef’s table for communal dining and a great view of the cooks in action. Hotel Executive Chef Greg Griffie has the reins of the property, and 606 Congress’ chef Toby Hill masterfully guides the restaurant’s culinary team through a menu divided into progressive sections of small plates. Starting with the lightest and finishing with the most robust, diners are encouraged to explore the menu through each of six sections in small plate style. Firsts and Seconds include local Creek Island Oysters, a crostini of spicy eggplant and ricotta salata, a perfect flash fried calamari, and a brilliant pairing of La Quercia Proscuitto and lemony arugula. La Quercia is an artisan producer of cured meats in Iowa rivaling the best of Italy, and their proscuitto is exceptionally good and even available through mail order for home sales.   

Thirds and Fourths include little neck clams with white beans and chorizo, and “Andrea’s High Falutin Mac-n-Cheese” (high falutin due to the unexpected black truffle!). Fifths include a beautifully braised shortrib with celery root puree and a Really Tender Pork Stew. The Sixths are a collection of cheeses, each paired as exquisitely as the Jasper Hill Farm “Bartlett Blue” with caramelized onions and local honey.

606 Congress is collaboration with Chef Michael Schlow, James Beard “Best Chef of the Northeast” 2000 winner among his many accolades. Michael’s sense of simplicity and profoundly balanced flavors are brilliant, and a trip to Boston is now incomplete without a stop at 606 Congress, and a taste of Michael’s inspired cuisine.

What’s on your PLATE today?