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Article: Profit on a platter. (On the menu: cheese).
- Article from:
- Hotels
- Article date:
- March 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cheese courses are popping up in fine dining hotel restaurants in North America and beyond. While Europeans have realized the dining pleasures of cheese for centuries, the rest of the world is just now catching up.
"This is the continuity of the American culinary revolution that started in the '70s," says Giorgio Di Lemis, executive director of food and beverage, Gaylord Palms Resort and Convention Center, Orlando, Florida. The Old Hickory Steakhouse at Gaylord Palms started a cheese course recently in light of the growing trend. "We saw the subject of cheese becoming popular."
Others agree with that sentiment. Four Seasons Chicago Executive Chef Robert ...