Haute Mac and amp; Cheese

Meetings & Conventions: Short Cuts June 2003 Current Issue
June 2003
Short Cuts:Haute Mac & Cheese

Basic American fare rises to the top of hotel menus

Fire drill: The amazing Raspyni Brothers When it comes to traditional homemade comfort foods, Mom suddenly has some stiff competition. Hotel restaurants, aiming to please travelers’ palettes and soothe their souls, are putting a new spin on family favorites. “The idea is global comfort with high-end appeal,” says executive chef Dewey LoSasso of his new menu at New York City’s trendy Hudson Cafeteria (212-554-6500) in the Hudson Hotel, where items like turkey and shiitake mushroom meat loaf, not to mention a decadent macaroni and cheese with seared foie gras, are popular requests. “It’s a retro look at classic entrées,” says LoSasso. “American and international guests identify with those two dishes.”

At the Royal Sonesta Boston (www.royalsonestaboston.com), a New England-style luncheon buffet, featuring traditional Yankee pot roast and fresh clam chowder, is a hit with meeting planners. “It’s basic, warm, comforting food,” says Noushig Hagopian, the hotel’s food and beverage director. “When first we put it out there, we didn’t know how planners would react. Now, we are seeing them pick it as their final send-off lunch.”

At The Hotel Northampton (www.hotelnorthampton.com) in Northampton, Mass., old-timers such as prime rib and garlic-roasted mashed potatoes have taken top billing. “People are looking for food that isn’t far from what they get at home,” says Jilian Monier, the hotel’s director of sales and catering.

• CHERYL-ANNE STURKEN