and a Word About Wine
The Woodlands (Houston), Texas, August, 24, 2006 ... Benchmark Hospitality International, which manages 31 award-winning hotels, resorts, conference centers and condominium resorts throughout the United States and in Japan, has announced Five Top Dining Trends for 2006, as observed by its properties. The trends were announced by Bob Zappatelli, vice president, food & beverage.
Announcing the Demise of Diets
Today it's about balanced alternatives instead of dieting. Low trans fat, smaller plates for reduced portions, wise choices verses opting for no or low carbohydrates, selections of natural unprocessed food planned to help the body burn properly and that reward with rich flavor. This is where healthy dining is headed.Trend #2
Not Your Grandmother's Comfort Foods!
Hand tossed, pulled, kneaded and milled - preparation techniques that say home-prepared, homemade. Couple these with the freshest organic ingredients right out of the kitchen garden and an elegant presentation and you have what is ultra current in healthy home-style dining.Trend #3
Breakfast is Back And Way Over The Top!
Eggs Benedict with lump crab and Smithfield Ham from the Virginias, Sweet Roll French toast, breakfast phyllo made like spanakopita with eggs, feta and gyro lamb, fresh berry Crostini and berry bread pudding with real maple syrup. Hungry yet?Trend #4
Courses Within A Course
Confusing? Here's what we mean. Menus are moving toward total prix fixe dining that is rich in choice. A three-course meal will have several appetizers, entrees and desserts for you to 'build'.Trend #5
Lite Fare Loaded With Vegetables
Rotisserie chicken with creamy white beans, spinach and fresh basil; fresh bay scallops with English peas, prosciutto and farfalle; pulled pork shoulder with grilled vegetables, black beans and fresh tomatoes - the trend is for lighter fare loaded with flavor and the freshest vegetables.A Word about Wine
Rieslings are the comeback kid this year in the wine world. Wine lovers are discovering there is nothing more refreshing on a warm evening than these delicate wines properly chilled. They're refreshing, delicious, pleasantly sweet and have a relatively low alcohol content.
And Rieslings are terrific at all levels of sweetness -- from dry to dessert sweet. They pair superbly with dinner and dessert. Oh, and look in the German section of your favorite wine merchant. The best Rieslings are, as they have always been, from Germany. Go ahead, try them again.
Benchmark Hospitality International, an independent hospitality management company based in The Woodlands (Houston), Texas, operates resorts, conference centers, hotels and condominium resorts both domestically and internationally. For locations of Benchmark Hospitality properties and for additional information, visit Benchmark's Website at www.benchmarkhospitality.com.
Benchmark Hospitality International
|Also See:||Benchmark's Top Ten Hospitality Trends For 2006 / March 2006|
|Where Dining Is Headed: Five Trends / Uncomplicated, Straight from the Garden & Sea, Inexpensive, Exploding with Flavor / October 2005|
|Benchmark Hospitality's Top Dining Trends for the Future, as Observed by its Properties / September 2004|
|Benchmark's Top Ten Meeting Industry Trends for 2004 / January 2004|
|Ten Meeting Industry Trends for 2003 - Observed by Benchmark Resorts, Hotels & Conference Centers / Jan 2003|
|Ten Meeting Industry Trends Observed by Benchmark Resorts, Hotels & Conference Centers / Jan 2002|