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The JW Marriott Desert Ridge Resort & Spa was initially conceived by Marriott International even though Marriott already had a strong presence in the Phoenix area with its Camelback and Mountain Shadows Resorts. Marriott planned the property on its own, and then approached CNL Hospitality in the first quarter of 2000 with the idea of coming up with an ownership strategy. CNL’s REIT division made an investment on its own, and the company also sponsored a partnership to fund the $300 million development. Marriott International also became an ownership entity.
The building of the 950-room resort reflects a deep commitment for all those involved. With 170,000 square feet of meeting space, the developers intended the mega-resort at being a major player nationally for meetings and convention business. The resort would face stiff competition in the local marketplace which included The Phoenician, Arizona Biltmore and Scottsdale Princess. Also opening within a month of the JW Marriott were the $180 million 750-room Westin Kierland Resort and the $125 million 500-room Sheraton Wild Horse Pass Resort. Two of the JW Marriott's ballrooms alone will make it stand out from the competition. One is 33,000 square feet, the other is 26,000: either of those are the largest in Arizona.
The JW Marriott Desert Ridge opened in Dec 2002 as the largest hotel in Arizona with 950 rooms (869 standard rooms and 81 suites) at a cost of $311 million. The hotel claimed 10 restaurants, two championship golf courses designed by Arnold Palmer and Nick Faldo, 8 tennis courts, and a 28,000 sq ft spa. The grounds include 267 palm trees, broad lawns and several ponds, not to forget the lazy river and three swimming pools including an Olympic sized pool.
At opening the fine dining outlet was Ristorante Tuscany headed by chef Dina S. Davies. Another major outlet was Blue Sage with Southwestern cuisine. Also Chef/Owner Roy Yamaguchi opened a branch of his Hawaiian-fusion themed restaurant Roy's. The 5-story atrium lobby has limestone pillars lined with alabaster light fixtures. Opening room rates started at $260 per night.
The Phoenix JW Marriott along with the 998-room JW Marriott Orlando, Grande Lakes and 582-room The Ritz-Carlton Orlando, Grande Lakes have been linked for well over a decade. They were formerly owned by CNL Hotels & Resorts of Orlando. In 2007, the team of Morgan Stanley Real Estate, California State Teachers and Florida State Board acquired CNL for $6.5 billion which included the three hotels. In 2011, the Morgan Stanley partnership defaulted and surrendered the properties to the holder of mezzanine debt — an investment group consisting of Paulson & Co. of New York (a 43% stake), Capital Trust of New York (42%) and Winthrop Realty of Boston (14%). In 2012 Blackstone took control of Capital Trust and assumed its interest. In 2015, Blackstone bought out Paulson & Co in a transaction that valued the three properties at $1.2 billion. It financed each resort separately with floating-rate loans, totaling $1 billion, from Deutsche, Barclays and J.P. Morgan. Some $722.4 million of those two debt packages was securitized in a single-borrower deal (BXHTL 2015-JWRZ).
In September 2019 Blackstone Group sold the 950-room JW Marriott Desert Ridge Resort & Spa in Phoenix for $602 million, or $633,684/room to a venture of Trinity Real Estate Investments and Elliott Management Corp. For comparison the Arizona Biltmore sold in 2018 for $403 million and in 2015 the Phoenician Resort sold for $400 million.
Sean Hehir, Managing Partner of Trinity, said the JW Marriott Desert Ridge was purchased at well below replacement cost. Trinity and Elliott intend to implement a multi-million dollar capital improvement plan to further enhance the Resort and unlock embedded value. In addition to guestroom renovations, planned improvements include upgrades to the Resort’s meeting spaces and ballrooms, water features, and food offerings. Trinity Investments is a private real estate investment firm. Recently Trinity acquired the Westin Maui Resort on Kaanapali Beach, Maui and divested itself from the Ritz-Carlton Kapalua, Maui, Hawaii and the Kahala Hotel in Honolulu. Hehir is a graduate of Cornell University with a Bachelor of Science degree in Hotel Administration and holds a Diploma in Hotel Administration from the Hotel Institute Montreux, Switzerland.
Paul Singer created the hedge fund firm Elliott Associates in January 1977. In 2019 Elliott Management acquired Barnes & Noble for around $683 million and in 2018 acquired the A.C. Milan the professional football club in Milan, Italy, Elliott Management Corporation specializes in distressed debt acquisitions.
According to legal documents The JW Marriott Desert Ridge generated $42 million of net operating income in 2018 with a 73% occupancy rate. Blackstone, during its ownership, spent about $37 million on renovations. Steve Hart was the opening General Manager and today continues as Area Vice President and General Manager.
Compiled by Dick Johnson, October, 2019
We made a video of Chef Isaac for his 8th grade "Master Works" project. He made a roast chicken, salad, veggies and a killer puff pastry for dessert.
Eater Toronto Interview: toronto.eater.com/archives/2014/02/19/chef-alex-molitz-on...
Farmhouse Tavern
1625 Dupont Street
Toronto, Ontario
Twitter: @HuntCampTO
Tasting menu including wine pairings (+ tax + tip): $196.50
Owner: Darcy MacDonell
Head chef: Alex Molitz
The new kitchen was officially opened on Christmas Day, so the chef could get to work. Karl by Andrew.
Food & Wine’s Best New Chef, Edouardo Jordan of Seattle’s Salare, shows us how a professional (who trained at The French Laundry, Herbfarm, Per Se and Lincoln) plates his food.
Terroir Rural Retreat 2016
Hosted by Durham Region and Feast ON
Location: Ocala Orchards and Winery
Date: April 26, 2016
The Chefs:
Albert Ponzo, Le Select Bistro, Toronto
Ryan Crawford, Backhouse, Niagara-on-the-Lake
Jesse Vallins, Maple Leaf Tavern, Toronto
Binh An, PORT, Pickering
Travis Barron, Northwinds Brewhouse, Collingwood
Shaun Edmonstone, Bruce Wine Bar, Thornbury
Benjamin Leblanc, Iron Kettle Bed & Breakfast, Comber
Ricky Casipe, Hawthorne Food & Drink, Toronto
Owen Steinberg, Harvest Kitchen, Toronto
Peter Shambrook, Detour Cafe, Dundas
Ryan O'Donnell, Mercer Hall, Stratford
Nick Benniger, Nick & Nat's/Taco Farm, Waterloo
Jason Bangerter, Langdon Hall, Cambridge
The participants: presenters and guests of Terroir 2016
Summary on TorontoLife: torontolife.com/food/terroir-2016-tenth-anniversary-rural...
Nancy and I attended a fund raiser yesterday evening to benefit the CHEFS food service training program at Episcopal Community Services of San Francisco (ECS). Many outstanding area chefs were there preparing delicious treats to be enjoyed by the attendees. This is Chef Robert Anderson from the Ahwahnee Hotel in Yosemite National Park preparing hot shrimp 'tinis'…tasty!
Chefe Anfitrião
Saiba mais sobre o percurso do Chef em:
www.rotadasestrelas.com/IL-GALLO-D-ORO-19-25-marco-the-cl...
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While vacationing in Atlanta, Georgia, nearby is the city of Buckhead, which recently opened a new restaurant, Home Restaurant & Bar. Sound familiar to any of you Bravo television fans? Yes, that's right, it's the new restaurant by Top Chef's own 4th season runner-up Richard Blais!
Being big fans of the show, never missing an episode for the past four seasons, & especially huge fans of Richard, Michael & I made sure to stop in for dinner ... a few days later, we did again for Sunday brunch having the best buttermilk pancakes ever!
Besides the "home" décor being lovely & the food delicious, Richard was bigger than life in person ... he took such a kind interest in the children chatting it up with them ... especially, KristiLynn! They talked about Princess' & pink Converse shoes! (You may remember he wore them on the show!) He even took them on a tour of the kitchen ... a moment they won't forget!
We enjoyed eating on a perfect southern summer evening. Life is so good ... enjoying some fine wine at a fine restaurant among the finest of loved ones! ... mwaa!
Lieutenant-General Yvan Blondin, Royal Canadian Air Force Commander, gets ready for a flight during SERPENTEX at Solenzara Air Force Base in Corsica, France 4 December 2013.
Photo: Master Seaman Steeve Picard
Le lieutenant-général Yvan Blondin, commandant de l'aviation royale canadienne, se préparant pour un vol d'avion lors d'une visite la base aérienne de Solenzara durant l'exercice Serpentex à la base aérienne de Solenzara en Corse, France, le 4 décembre 2013.
Photo : Matelot-chef Steeve Picard
BN2013-0376-180
An open floor plan provides full ocean views -- even while cooking! KOHO kitchens feature stainless steel appliances, solid granite countertops, custom cabinetry, and gas cooktops.
Decorreu, no dia 24 de fevereiro de 2016, a cerimónia militar de receção ao novo Chefe do Estado-Maior da Força Aérea (CEMFA), no Complexo de Alfragide.
O General Manuel Rolo foi recebido pelo Tenente-General Lopes da Silva, Vice-Chefe do Estado-Maior da Força Aérea. A cerimónia contou com todos os preceitos, desde a integração do Estandarte Nacional ao desfile das forças em parada.
O General Manuel Rolo proferiu uma breve alocução, na qual afirmou “determinação e pragmatismo” ao assumir o Comando da Força Aérea Portuguesa, “fiel à inabalável vontade de que esta continue a assegurar a excelência e espírito de bem servir que a têm caraterizado e nos tem habituado, mas também o cabal e devotado cumprimento da missão que lhe foi superiormente confiada”. Aos militares e civis da Força Aérea, o General Manuel Rolo disse que podem consigo, porque é também para os servir que está no cargo. Terminou, afirmando que “Força Aérea mostrará, mais uma vez, ter a grandeza da Nação e do Povo a que serve”.
I can't even remember how long ago it was when I first went to Chef Peking. Its been at least one decade if not actually two by now. I keep trying Chinese places but always come back to Chef Peking for the best food. I strongly recommend their Hot & Sour Soup. I've enjoyed every main dish I've tried. Great quality, great taste.
NOTE – photos in this series are from the Feb. 7 Taste cooking demonstration with Chef Bobby Huber – the full menu (and a recipe!) are below:
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In 1973 Peter Coe founded Taste Unlimited, a first-of-its-kind purveyor of gourmet goods in Hampton Roads. Over the years, the one location in Virginia Beach grew, and now six locations dot the region: three in Virginia Beach and one each in Norfolk (the flagship store), Chesapeake and Newport News.
Throughout the years, Peter enjoyed teaching cooking classes – sharing evenings with folks looking to learn and be entertained. He continued the Cooking With Peter Coe series even after he sold Taste to father/son Peter and Jon Pruden in 2006.
In June 2011, after a brief battle with cancer, Peter passed away at age 70, leaving a legacy of being one of Hampton Roads’ great tastemakers. His spirit and style are honored in the Cooking For A Cause: The Peter Coe Tribute Series of five classes presented by some of the area’s top chefs; all proceeds are donated to Lee’s Friends, a support network for cancer patients and their families, in Peter’s honor.
The first class kicked off on Feb. 7 at the Norfolk store right in the main kitchen. Tables were gathered around the burners and ovens, and an intimate evening of food, wine and education was offered; the inaugural session was presented by Chef Bobby Huber, a longtime friend of Peter and a local luminary at such regional restaurants as Blue Crab, Ship’s Cabin, Bobbywood and Steinhilber’s.
On Chef Huber’s menu:
-Beef and Beet Tartare with Goat Cheese and Pistachios
-Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta with Duck Jus, Lingonberries and Shiitake Mushrooms
-Macadamia-Banana Flourless Chocolate Torte with White Chocolate Crème Anglaise – NOTE – this recipe is shared below
Other chefs in the series:
Feb. 21 – Amy Brandt, chef/owner of Amy B Catering on the Eastern Shore
Feb. 28 – Sam McGann, chef/partner of The Blue Point in Duck, N.C.
March 6 – Patrick Evans-Hylton, chef and food journalist
March 13 – Rodney Einhorn, chef/owner, Terrapin Restaurant, Virginia Beach
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Beginning in Summer 2012, I am honored to follow in Peter’s footsteps and in the groundwork laid in the tribute series by hosting The Patrick Evans-Hylton & Friends Chef’s Table at Taste. I will present monthly cooking classes – some taught by me, some taught by celebrated guest chefs – at the Norfolk location. Please sign up for one or two or even more of the classes, because I know you will learn something new and thoroughly enjoy yourself in the process; stay tuned as we work up a class schedule. More information will be posted on my blog: www.PatrickEvansHylton.com
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From Chef Bobby Huber:
Macadamia-Banana Flourless Chocolate Torte
With White Chocolate Crème Anglaise
Crème Anglaise Ingredients
1 quart heavy cream
1 vanilla bean, split
1/2 teaspoon sea salt
1/2 cup sugar
4 egg yolks
1 pound white chocolate, chopped
Pan-Prep Ingredients
1 ounce butter, melted
1/4 cup sugar
Cake Ingredients
2 pounds bittersweet chocolate, chopped
2 ounces butter
10 eggs
1 cup sugar
1 cup macadamia nuts, toasted and rough chopped
3 cups diced bananas
Ganache Ingredients
1/2 pound bittersweet chocolate, chopped
2 ounces butter
2 cups cream
Torte Method
Prepare crème anglaise and chill. Prepare cake pans and cakes. Top cooled cakes with ganache and garnish with crème anglaise.
Crème Anglaise Method
In a medium saucepot, bring cream, vanilla and salt to a boil. In a medium bowl, whisk egg yolks and sugar. Temper egg yolks and add to the cream mixture. Immediately remove from heat and add white chocolate. Stir until incorporated and strain through a fine sieve. Chill before serving.
Pan-Prep Method
In two 9-inch springform pans, brush butter inside then dust with sugar.
Cake Method
Heat the oven to 400°F. In a double boiler, melt chocolate and butter. Separate egg whites and yolks. Whip egg whites, adding a little sugar at a time, until soft peaks form. Remove chocolate/butter from heat and quickly whisk in egg yolks. Take a fourth of the egg whites and fold into the chocolate mixture, then fold in the remaining whites, macadamia nuts and diced bananas. Pour into the prepared pan and bake 14 minutes. Let cake cool at room temperature in pan.
Ganache Method
Place chocolate in a large bowl. In a saucepan, bring butter and cream to a boil and pour over chocolate. Let sit two minutes and stir to incorporate.
Pour over cooled cake and let sit at room temperature for at least four hours or refrigerate for one hour. Garnish with white chocolate crème anglaise.
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Suggested wine pairing: The evening of Chef Bobby Huber’s cooking class at Taste Unlimited, Don Rhodes of Trump Winery (www.TrumpWinery.com) of Charlottesville was present, pairing various dishes with the culinary offerings. One wine enjoyed was the Kluge Estate SP Blanc de Blancs sparkling (temporarily unavailable online, but found in many retailers; call the winery for information.) This beautiful rich, creamy 100 percent Chardonnay wine is full of life, starting with a fresh pear aroma and finishing with hints of citrus. Made in the traditional Methode Champenoise way, it is crisp, balanced and delightful.
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Information, including recipe and wine pairing, appeared in the Feb. 8, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.
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FOR MORE OF MY adventures in food, visit my blog – www.PatrickEvansHylton.com
(c) www.annarauchenberger.com / Anna Rauchenberger – Wien, Austria, 17.11.2015 - WKO Ladies Lounge in der Sektkellerei Kattus
Global Chef is a kitchen appliance that brings people together all across the world by using laser hologram technology and is thus also a strong visual experience for cooking. With the help of the appliance you can cook with your loved ones or take cooking lessons from top chefs. The appliance analyzes food, has a motion detection camera and can project holograms 360° around itself. The main influence of this concept is the growth of single households in densely populated and developed urban areas. People are interested in cooking and want to develop and share their experiences and this cooking aiding and connecting appliance enables creating that connection and encourages to creativity.
Country: Sweden
Designer: Dawid Dawod
University: MA Advanced Product Design, Umeå Institute of Design, Sweden
Submission: electroluxdesignlab.com/en/submission/global-chef/
100% légumes
- Thomas DUCHEMIN, Chef de partie Banquet Mandarin oriental Geneva 5*
- Charlotte LACHAUT, Designer
- Cédric MASI, Commis
© Photos Elisabeth Rull
Chef!
Ballroom,
Assembly Rooms
George Street, Edinburgh
A fun show involving comedy, martial arts and Korean cooking.
Canon EOS 300D
Canon 100mm USM macro lens
Neither the camera or lens were ideal for theatre photography but they still managed to produce some pleasing images.
More than $115,000 in net proceeds was raised last night at the 26th annual Chefs’ Feast for the Regional Food Bank of Oklahoma’s Food for Kids program. Thanks to the support from area restaurants and the community, 575 chronically hungry students will now have access to food over the weekends and school holidays.
regionalfoodbank.org/newsroom/3-29-13/MetroRestaurantsCoo...
Robert Hill's Chef's Inn
Pasadena, 3768 East Colorado Boulevard
La Cañada, 734 Foothill Boulevard
Corona del Mar, 3201 Coast Highway
Cocktails at the piano bar to 2am daily
This long and slender building was once Alnwick Little Chef on the A1. A journey landmark on the way south closed in mid 2000s. Nobody took it on.
Examples of the hand crafted Arita porcelain plate ware from Kyushu, Japan that are used exclusively for the restaurant’s kaiseki meal are on display around the dining room.
Miku Toronto
105, 10 Bay St. (entrance inside RBC WaterPark Place)
Toronto, ON
(647) 347-7347
Twitter: @MikuToronto
Owner: Seigo Nakamura
Corporate Executive Chef: Kazuya Matsuoka
Chef de Cuisine: Michael Acero
Head Sushi Chef: Kazuki Uchigoshi
Head Pastry Chef: Aiko Uchigoshi
Introducing on Toronto Life: torontolife.com/food/restaurants/introducing-b-c-based-mi...