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United Airlines Debuts New Menu

United Airlines Debuts New Menu


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Global First and BusinessFirst travelers get new treats

United Airlines' premium cabin service includes a collection of spirits, wines and champagne.

United Airlines is cooking up new meals for travelers seated in its premium cabins on long-haul international flights beginning in June. Passengers traveling in United Global First and United BusinessFirst can choose from restaurant-style entrées, including selections of beef, chicken, fish, and vegetarian pastas.

Premium-cabin customers begin their dining experience with warm nuts accompanied by a beer or glass of wine or champagne. United Global First customers are treated to a six-course meal of an appetizer, soup, salad, entrée, cheese and fruit, and dessert, including made-to-order ice cream sundaes, while United BusinessFirst travelers get a five-course meal with the same options at Global First minus the soup.

Regional specialties added to the menu include sushi appetizers and Japanese meals on flights to and from Tokyo and Osaka, and hot noodle soup as a mid-flight snack on flights to and from China.

United offers its new menu on long-haul international flights between the United States and Europe, Africa, the Middle East, South America, Asia, and Australia.


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Five-star hotel restaurants reveal recipes for signature dishes

With lockdowns forcing us to book virtual travel experiences and reminisce about past adventures by creating printed books of our photos, it makes sense to try and relive some of our favourite culinary moments from trips abroad. To lend a helping hand, many top hotel restaurants are sharing recipes of their signature dishes…

When Globetrender visited the Beverly Hills hotel in LA a couple of years ago, we were told that the Polo Lounge’s famous McCarthy salad generates US$1 million a year for the property and constitutes 40 per cent of all food orders, including room service.

Named after a polo playing millionaire named Neil McCarthy who, in the 1940s ordered the very specific salad to be made bespoke, the deconstructed dish is made up of finely chopped iceberg lettuce, romaine lettuce, chicken, beetroot, egg, cheddar, bacon, tomato and avocado.

How much does it cost? US$40. But the good news is, now there is a recipe for replicating it at home (see below).

The Beverly Hills hotel, which is part of Dorchester Collection, offers the salad at all of its hotels as part of its “Taste of Dorchester Collection”. Other choices include garden vegetable soup from the Bel Air (also in LA), and bread and butter pudding from the Dorchester London.

Many of these are now available online, too, including buttermilk chicken by executive chef Adam Smith at Coworth Park, and cauliflower and lentil curry by Tom Booton, head chef at the Grill at the Dorchester.

Speaking to Globetrender, Christopher Cowdray, CEO of Dorchester Collection, explains why the signature dishes are so important. “Signature dishes often define a restaurant and are what guests come back for time after time. They allow people to connect with their roots and the history of the regions where they live or travel.”

He adds: “Restaurants often change their menus to keep pace with culinary trends, but signature dishes have the power to serve as anchors for loyal diners and evolve to reflect new trends, healthier eating habits, and the personalities and techniques of head chefs. Sometimes it’s the guests themselves that create the notoriety of the dishes, as in the case of the McCarthy salad.

“Similarly, at the Dorchester, in fewer than six months, we had customers coming to the Grill to try Tom Booton’s lobster thermidor tart and ‘Double Decker’ dessert due to word of mouth. Signature dishes engender tremendous loyalty and guests like to share these on Instagram, which adds further to their popularity.”

McCarthy salad recipe

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado

For the dressing:

  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Method: Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Which other hotel restaurants are sharing their signature recipes?

The Baglioni in London has shared the secrets to its risotto alla Milanese and taglioni all’ amatriciana, while the Mandarin Oriental Marrakech has published how to make its famous chicken tagine (see below).

In the US, the Brown hotel in Louisville’s Hot Brown Sandwich is a decadent open-faced turkey sandwich with bacon and Mornay sauce, while the Sofitel Rome has revealed its version of the classic Italian dish of cacio e pepe pasta (see below).


Watch the video: United Airlines Arrival Video - LAX (May 2022).


Comments:

  1. Rockland

    Between us speaking, you did not try to look in google.com?

  2. Benjamin

    Congratulations, what an excellent answer.

  3. Acwellen

    The author, you always please with posts. I even decided to write kament here. Continue in the same style.

  4. Ezequiel

    Just a great idea visited you



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