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Marriott International Invites Guests to Experience the Culinary Wonders of the Caribbean and Latin America Through New ‘Farm to Table’ Concept Menus

October 6, 2014 Food & Beverage No Comments Email Email

Today, Marriott International unveiled the Taste of the Caribbean and Latin America menus at five pilot hotels in the region. Each ‘Farm to table’ inspired menu was carefully curated by the hotels’ executive chefs and highlights the local culinary offerings with the freshest of locally sourced ingredients to give Marriott guests the opportunity get to experience the destination through the form of taste. 

Featured hotels across the Caribbean and Latin America include:

  • St. Kitts Marriott Resort & The Royal Beach Casino6a0128763ee05d970c01b7c6eb16cf970b-800wi
  • Renaissance Sao Paulo Hotel (Brazil)
  • Santiago Marriott Hotel (Chile)
  • JW Marriott Hotel Lima (Peru)
  • Aruba Marriott Resort & Stellaris Casino (Aruba)

Marriott International continues their tradition of strong local-community outreach and incorporation into their efforts by identifying high-quality food providers to ensure that local culture is not only being reflected in the menu but that the local properties are playing an integral role in the development within their local economies.

“This regional program was a truly collaborative effort with our talented chefs working side by side with local providers to obtain the highest quality local ingredients,” said Craig S. Smith, president of the Caribbean & Latin America at Marriott International. “We have set our regional culinary experts’ imaginations free by allowing them to use their cultural heritage and strong culinary skills to develop a series of sumptuous menu options that rival that of any stand-alone restaurant”.

Some of the dishes that will be offered on the menus will be:

  • Duck leg  from Maquehua with sautéed sweet potatoes, broad beans and organic arugula salad, by Chef Luiz Cruzat (Chile)
  • Sea bass with roasted heart of palm, Brazil nuts and basil infused olive oil, by Chef Gayber Silveira (Brazil)
  • Frigate Bay Reef Lobster, Chef Mark Quitney (St. Kitts)
  • Confit suckling pig with aQuince-apple puree, peach-thyme juice and a  parsley & celery salad , by Chef Julio Ferradas (Peru)

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