INDULGE

Consummate Collaborations 3

The Art of Pairing and Sharing

Exceptional cuisine and enticing libations will be highlighted in each issue of this year’s in the Mix magazine as we present a unique “coming together” of the culinary minds of our hospitality customers.

One of our main missions this year is to bring more food & beverage related articles into the magazine. Over the past five years we have seen increased use of food & beverage pairings on menus and in promotional concepts, as well as a rise in general interest by the consumer. As the public’s palate becomes more refined, cocktail flavors expand, and wine knowledge increases, people are looking for more sophisticated flavor profiles.

All of this adds significantly more pleasure to the dining experience. Historically, wine has always been the beverage of choice when pairing with culinary but now we are free to experiment. We have great craft, domestic, and import beers for all tastes, and beer certainly has come a long way from simply being associated with burgers and wings. Beer’s wide range of tastes allows for surprisingly sophisticated food pairings. Spirits are a world all unto themselves with superb flavor profiles and cocktails of vast variety and fashion. Malt scotches, bourbons, aged rums, and tequilas have each added new dimensions to their potential culinary pairings, from hors d’ oeuvres to entrees and desserts.

It’s all about flavor, of course, as food pairing is very subjective and unique to each individual. Your guests have a growing awareness of, and desire for, full-flavor profiles and will look for dishes that complement one another, as well as beverages that complement foods. In the following pages you will find new trends and interesting pairings from simple, straightforward dishes to the eclectic and exotic.


INTERCONTINENTAL NEW ORLEANS
444 St. Charles Avenue
New Orleans, LA 70130
504.525.5566
www.new-orleans.intercontinental.com

Fall Pairing

“Seared Redfish with Beetroot and Cauliflower Tapenade”

The beetroot and cauliflower combine to bring out the bright flavors of the Redfish. Also, the touch of horseradish adds a little boldness to the delicate flavors.

“Mardi Gras Melon Madness”

The melon works nicely with the sweetness from the baby beetroot and there is subtle citrus providing just enough acid for pairing with the Redfish.

full story and recipes


THE RITZ-CARLTON CLEVELAND
1515 West Third Street
Cleveland, OH 44113
216.623.1300

www.ritzcarlton.com

Fall Pairing

“Petite Garden Collage”

Sweet potato pana cotta, black mission fig hazelnut vinaigrette & balsamic Banyuls.

“Pumpkin Chai Martini,” which comes from the unique Rocktail’s Menu we offer our guests.

full story and recipes


SHERATON WILD HORSE PASS RESORT AND SPA
5594 W. Wild Horse Pass Blvd.
Chandler, AZ 85226

www.sheraton.com/phoenix

Fall Pairing

“Butter-Braised Lobster Tail”

On fry bread with avocado mousse and red & yellow teardrop tomato salsa.

“Mesquite Bean Martini”

The versatile mesquite bean has long been a staple to the people of the Sonoran Desert. The bean provides sustenance, and its sweet syrup is used to flavor this martini.

full story and recipes


INTERCONTINENTAL HOTEL MIAMI
100 Chopin Plaza
Miami, FL 33131
305.577.1000
www.ICmiamihotel.com

Fall Pairing

“Marinated, Smoked Alaskan King Salmon”

Accompanied by fresh avocado puree and a micro cilantro bouquet.

“Sangria with a Twist”

A refreshing twist on a white wine sangria, this cocktail quenches summer thirst with strawberry, pineapple and lemonade.

full story and recipes


TENAYA LODGE
1122 Highway 41
Fish Camp, CA 93623
559.683.6555
www.tenayalodge.com

Fall Pairing

“Hot Tomato Benedict”

Two poached eggs atop broiled tomato halves with fresh goat cheese, spinach, and hollandaise sauce.

“High Sierra Bloody Mary”

Made with Tenaya’s signature house- made bold Bloody Mary mix and Grey Goose Vodka, the highlight of this cocktail is its outstanding garnishes.

full story and recipes


THE RITZ-CARLTON COCONUT GROVE MIAMI
3300 Southwest 27th Avenue
Coconut Grove, FL 33133
305.644.4680
www.ritzcarlton.com

Fall Pairing

“Sliced Swordfish Carpaccio”

Ceviche style, lemon oil, shaved fennel, celery hearts, diced avocado, and orange supremes.

“Vodka Infusion”

A rich flavorful infusion of Grey Goose Orange Vodka, Pallini Limoncello, and Campari, with a splash of Florida’s fresh orange juice.

full story and recipes


THE WESTIN RESORT AND SPA MAUI
2365 Ka’anapali Parkway
Lahaina, Maui, Hawaii 96761
866.500.8313
www.westinmaui.com

Fall Pairing

“Tempura Ahi”

This dish is a beautiful marriage of rich, fresh ahi tuna with the slightly salty, briny flavor of a seaweed salad. Complexity is added with a touch of bitterness from the asparagus, light spice from the wasabi crème fraîche, and a refreshing blast of sweet acidity from the pickled cucumbers.

“Ginger & Gin Martini”

Fresh cucumber, Beefeater Gin, Canton Ginger Liqueur, and freshly-squeezed lime juice bring this eloquent martini to life with its vibrant and refreshing flavors.

full story and recipes