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Food & Beverage: Indulgent Tasting, Appointments & Chef Honors

Spotlight: Food & Beverage is now being served in the Hot News Section of Facilitiesonline. Everyone in the meeting and event industry knows the days of rubber chicken, cold coffee and warm beer are over. Venues of every description have upped the dining ante industry wide, with high-profile chefs, innovative food offerings and unique dining facilities. Spotlight: Food & Beverage will be an ongoing series dishing up the latest food trends in the meeting & event industry. Look for the “spotlight” logo in Hot News. Your table is ready.

ENO Offers Tasty Indulgence At Fairmount Chicago

Wine. Cheese. Chocolate. Make that fine wine, fine cheese, fine chocolate. ENO, a restaurant that focuses on the best of fine wine, artisanal cheeses and gourmet chocolates, all within a casual, friendly and unpretentious tasting room atmosphere—is a place to both indulge and educate the epicurean in us all. ENO specializes in handcrafted chocolates and gourmet cheeses—stored in temperature-controlled cases before being served as well a staff of wine specialists on hand to help you experience, taste and learn about unlimited varietals of wine.

ENO is a new, highly unique food & beverage concept from Strategic Hotels and Resorts, who worked with San Francisco-based restaurant design company The Puccini Group to create a concept that would put an educational and interactive twist on a wine bar. ENO has locations in a handful of luxury properties from Strategic Hotels and Resorts, but the latest ENO, which opened in May, located inside The Fairmont Chicago Hotel, is one of the few in a venue that also caters to meetings and events. The Fairmont Chicago features 62,000 square feet of meeting, conference and banquet space, including grand ballrooms and 14 meeting rooms.

ENO will be overseen by two well known Chicago food experts: Wine Director Melissa Principe (previously with The Tasting Room at Randolph Wine Cellars) and Sommelier Bonnie Frumkin (previously with Tru).

ENO’s global wine list touts 300 to 500 different bottles, with 60 wines available by the glass. The wine at ENO is served by the bottle, glass, and flight. Each of the 20 flights consist of tastings that could focus on anything from three Pinot Noirs from the same valley to three Chardonnays from the same year. The chocolate menu spotlights a confectionary selection of handmade truffles and bars from local chocolatiers, which will be served in pieces or by the flight. And the cheese menu will consist of about 35 different artisanal cheeses from small producers around the world, highlighting a number of Midwest-sourced varieties, also served by the flight.

With the entire Fairmont Chicago property being recreated by the award-winning and globally acclaimed Rockwell Group, the distinctive design of ENO reflects architect David Rockwell’s overall vision for the hotel. The space is situated in the center of The Fairmont Chicago’s new, contemporary lobby, in an elegant, slightly recessed space encircled by an open-work bronze and crystal art wall. Rustic tones of burnt sienna and eggplant accent the multi-textured furniture and the custom carpeting, designed to look like the slate floor of a traditional wine cellar. Dramatic, 10-foot-tall temperature-controlled oak cabinets frame the space, both showcasing and storing the wines at their optimal temperatures. Comfortable café-style seating for 52 guests is available at regular and highboy tables, and at ENO’s 16-foot hammered brass and live-edge white oak bar, which is fronted with backlit glass.

“This latest venue encompasses the best of the best of the ENO concept," explained Laurence Geller, President of Strategic Hotels and Resorts. "In ENO, we aimed to create a place where guests could enjoy three of the world's most celebrated artisanal products – wine, chocolate and cheese. That meant instilling in guests an understanding of both how to appreciate them separately and how they enhance one another when paired. We've accomplished that goal, and in the process, have created a new, interactive experience for our guests. The beauty of ENO is that it represents equal parts education and sheer indulgence.”

Renaissance Austin Hotel Appoints New Director of Catering

Diane Vaughn has been appointed Director of Catering at the Renaissance Austin Hotel and will oversee the will oversee all aspects of catered events, conventions and banquets held at the hotel as well as monitor the day-to-day running of the food and beverage department. Vaughn will also have a key role in the planning and execution of events for the hotel’s new meeting space, the Glass Oaks ballroom, scheduled to open in 2008. Vaughn brings more than 20 years of experience in the events, culinary and catering industry. Prior positions include the Orlando World Center Marriott, and the San Antonio Marriott Rivercenter. “Her knowledge and expertise in the hospitality industry is a valuable asset to the Renaissance Austin,” said Rob Gillette, General Manager

Christopher Carey to Bring Virginia Cuisine to James Beard House

Christopher Carey, Executive Chef at The Goodstone Inn & Estate, Middleburg, Virginia, has received a honor rare for a chef at a venue that specializes in Corporate meetings and retreats. Carey has been invited by The James Beard Foundation to cook dinner at the renowned James Beard House in Manhattan. The five-course dinner will take place on Monday, August 4th, 2008, and will feature exceptional Virginia cuisine and fine wines. "I am so pleased to be invited to cook at the James Beard House,” said Carey. “It is a high honor to do so and to be a part of the pantheon of chefs who have cooked at this celebrated place.”

The James Beard House was home to the Dean of American Cookery, James Beardwho established cooking schools and published over 20 important cookbooks, many of which are still in print, left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. His name remains synonymous with American cookery.

For Chef Carey's James Beard Dinner Menu, he was inspired by the five uniquely beautiful and historic dwellings that make up The Goodstone Inn & Estate's guest accommodations. These include the elegant Carriage House, the quaint Dutch Cottage, the historic French Farm House, the stately Manor House, and the intimate Spring House. He chose to name each course accordingly, providing a “culinary tour" of the Inn. Throughout dinner, Chef Carey will use ingredients, herbs and produce originating directly from The Goodstone Inn's organically maintained kitchen gardens and orchards. In addition to providing five-star-quality lodging, The Goodstone Inn also offers farm-to-table dining in its restaurant, Hilltoppers, ensuring the freshest and highest quality culinary experience possible for guests.

“We are so pleased to welcome The Goodstone Inn and Chef Carey to the James Beard House this summer,” stated Izabela Wojcik, Director of House Programming for the James Beard Foundation. “We look forward to a wonderful evening highlighting the best of Virginia cuisine and fine wines.”

San Diego Convention Center Chef named Food & Beverage Person of the Year

Jeff Leidy, Executive chef at the San Diego Convention Center, was named 2007 Food and Beverage Person of the Year at the 29th Annual Gold Key Awards held at the Sheraton San Diego Hotel and Marina earlier this year. Sponsored by the Hotel Motel Association and the Hospitality Sales and Marketing Association, the awards honor hospitality professionals who have made significant contributions to the betterment of the industry.

"We're fortunate to have Chef Leidy on our team," said Carol Wallace, President and CEO of the San Diego Convention Center Corporation. "His exemplary culinary skills, professionalism, and involvement with the community are truly an inspiration."

Chef Leidy was honored for his numerous industry contributions as well as his community involvement. He joined Centerplate, the Convention Center's exclusive food and beverage provider, in 2004 as executive chef. Since then, he has been integral to the corporation's ongoing success with his culinary expertise, innovative management, and high standards of service. Last year, he won Ocean's Spray's national competition, the 2007 Ultimate Cranberry Foodservice Recipe of the Year, for his "Cranberry Mojito."

"Chef Leidy's commitment and talent are unsurpassed," said Nancy Murgillo, general manager of Centerplate. "We certainly would not be as successful as we are without him, and we're very proud of him."

Chef Leidy oversees a staff of 220, and his exceptional cuisine is one of the reasons nearly 80 percent of Convention Center business is repeat business. In 2007. the Convention Center generated a record-breaking $1.56 billion regional economic impact and attracted nearly one million visitors, many whose convention experience was enhanced by his creative and delicious menus. Under his supervision, the Convention Center's kitchen has also moved towards more healthful cuisine eliminating trans-fats from food prepared on site. His menus are eco-friendly, and he purchases locally grown organic produce. Meats are purchased through a network of local family owned farms committed to raising livestock through humane, sustainable practices.

"I'm honored to receive this award," said Leidy. "The Convention Center and Centerplate have been incredibly supportive, providing me with tremendous opportunities, both as a manager and as a chef. I feel fortunate to work with such a wonderful team of professionals."

Have any food & beverage news? Send press releases & Other materials to: Therrick@facilitiesonline.com