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Issue link: https://read.dmtmag.com/i/685968
www.cheersonline.com 7 June 2016 • www.cheersonline.com 7 June 2016 • DRINK CULTURE OMNI HOTELS & RESORTS is adding a unique fl avor to its annual "Art of Water" poolside menu. The luxury hotelier has partnered with the International Maple Syrup Institute to launch several maple-infused food and beverage items for the summer. "Each year we promote an ingredient that we believe fi ts within our food and beverage ethos at Omni," says vice president of food and beverage David Morgan. "The ingredient must be on-trend, must be a non-GMO ingredient, possess a great deal of fl avor and should in and of itself be healthy or a healthy alternative." In the case of the maple initiative, Morgan says, "it was a great way to educate our customers—many of whom associate maple syrup with the maple products that are used for pancakes, which have no maple in them at all." Maple sheds light on the farm-to-table and organic categories, he notes. Morgan brought several Omni chefs to maple syrup-producing regions in Vermont and Montreal this past spring for a week-long education, tasting and immersion experience. The group toured various sugar woods, sugar houses, production facilities and distilleries to learn all about the natural sweetener. This helped them incorporate the unique fl avor profi le into the maple menu. MAPLE DRINKS WITH REGIONAL FLAIR The cocktail portion of the menu is divided into fi ve regions—Southeast, Northeast, Midwest, Western and Texas—each with local and unique maple-infused cocktails. Guests in the Southeast can enjoy a Maple Smash with Crown Royal rye, fresh lemon, dark and robust maple syrup and fresh mint. Northeast specialties include the Blueberry Maple Lemonade, made with Tito's vodka, RE'AL blueberry puree, fresh lemon and amber maple syrup. The Midwest boasts a Maple Peach Margarita made with Herradura Reposado tequila, amber maple syrup, fresh lime and Re'al peach, while in the West, guests can opt for a Double Grapefruit Greyhound with Deep Eddy grapefruit vodka, fresh grapefruit and lemon juice, golden ma- ple syrup and Aperol. Omni's "Art of Water" food menu will also offer maple-infused appetiz- ers, sandwiches, salads and desserts created by regional executive chefs Daven Wardynski (Omni Amelia Island Plantation Resort) and André Natera (Omni Barton Creek Resort & Spa). The menu incudes Sweet Corn Fritters with maple-bacon jam and wild arugula; a Maple Glazed Salmon Sandwich with pickled fennel, spiced peach chutney and mustard greens; a Millet and Carrot Tabbouleh Salad with orange zest, sunfl ower seeds, watercress and maple vinaigrette; and Maple Cinnamon Donut Holes. In addition to the poolside food and beverage menu, the Omni maple ex- perience also includes aromatic maple spa facial and a maple hotel package. The maple offerings will be avail- able at select Omni properties from Memorial Day through Labor Day. "We are excited about the promotion that will offer our customers a fl avor of maple both in our food and beverage offerings," Morgan says. —MD OMNI TAPS INTO MAPLE MADNESS FOR SUMMER POOL MENU