Here’s a shout-out to my buddy Paco Aceves, Executive Chef at Stonewall Resort, who is featured in the latest issue of Hotel F&B Magazine, a national publication covering the hotel restaurant industry.
“F&B” is industry-speak for “food and beverage.”
Steve Ludwig, Stonewall’s director of sales and marketing, said the magazine asked Paco the following question: “How do you signal to the guest that you are transitioning from spring to summer ingredients in your restaurant lounge menus?”
“Our restaurant menus include a changeable backdrop upon which we highlight new items, local ingredients and relay the story of our products and their sources. Additionally, we’ve begun to leverage social media, like Facebook, to communicate menu changes and upcoming events to our patrons,” he said.
“Summer is a wonderful time in West Virginia and the offerings from our local farmers markets really drive the menu. The colors, scents, textures and tastes … really inspire fresh, creative and flavorful menu ideas. Keeping foods simple and not over powering them with heavy sauces or too many spices keep the flavors true and uncomplicated. Our summertime menu will highlight seasonal fruits and vegetables. They will be incorporated into salads or light soups and lighter entrees. We’ll do more grilling and sautéing and less braising and stewing.”
In announcing the magazine’s coverage, Ludwig said: “Chef Aceves is a true culinary talent. We’re pleased he’s garnering this type of national recognition.”
Just when we thought we could eat no more, it was time to sit down to a feast.
The 8th annual West Virginia Culinary Classic wrapped up Saturday evening at Stonewall Resort with a wine-and-cheese reception and live music in the lobby, followed by a gourmet four-course tasting menu in the ballroom.
Guests gussied up in their Sunday best to enjoy:
- A really nice caramelized scallop with cider-poached quail egg and langostine-crab tamale with a quince gastrique
- Duck confit salad with chefs greens, toasted walnuts, baby beets and cracklings tossed in a coriander-citrus vinaigrette
- Roasted lamb loin wrapped in herb pastry with ranchero demi glacé, a meritage of forrest mushrooms, grilled asparagus and mescal bernaise
- And a TO-DIE-FOR chocolate and Chambord mousse cake with melba sauce and macerated berries, a hazelnut tuile, minted whipped cream and a chocolate cigarette
Everything was good, but Executive Chef Paco Aceves and his crew definitely saved the best for last. People at nearby tables were still talking about that dessert the next morning at breakfast.
If you’ve never been to the Culinary Classic, you have no idea what you’re missing. Next year’s event is set for March 9-12, 2012 – and those who register before March 31, 2011, can lock in this year’s rate of $449, a $50 savings over next year’s cost. Visit www.stonewallresort.com for more details.
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