NRA Show Blog

A Gourmet Way to Embrace 2010

 
By Kristina Vanni

This year I was lucky enough to celebrate New Year's in style at the extraordinary Affinia Hotel Chicago, along with the culinary offerings of celebrity chef Marcus Samuelsson's C-House restaurant. 
 
The recently renovated property features custom designed guest rooms with a bi-level entry that creates a residential feeling. I immediately felt right at home, and was very pleased with the array of features offered by the hotel. My favorite was the “pillow menu” (Buckwheat, Swedish Memory, Magnetic Therapy, Sound, Down and Hypo-Allergenic) where guests are offered a la carte sleeping options.
 
Upon leaving the hotel to explore the Magnificent Mile and to grab some lunch at Gino’s East next door, I was greeted by the attentive and knowledgeable concierge. He offered a “fast pass” to the front of the line at the iconic pizzeria, which proved priceless as I passed by the long line of diners waiting outside in the freezing Chicago cold!
 
The highlight of the Affinia Chicago is chef Marcus Samuelsson’s restaurant, C-House. After dining at his restaurant Aquavit in New York City, I eagerly anticipated the decadent New Year’s Eve menu and wine pairings.

Hot Chef Fridays: Fall Flavors in New York City

by guest blogger Kristina Vanni

Local ingredients and organic produce were at the top of the National Restaurant Association's annual list of hottest trends in 2009. For chefs and home cooks alike, there is nothing more satisfying than browsing a local farmers market for the freshest seasonal ingredients. 
 
Chef Brandon Kida’s “Taste of Fall” menu at the Mandarin Oriental hotel in New York City embraces the ingredients of the season. It takes diners on a culinary journey as they soak in the priceless views of Central Park, while floating 35 stories up within the Manhattan skyline. Chef Kida’s contemporary cuisine reflects international influences from his travels and his Asian-American background. 

Chef Kida explains, "While traveling throughout Southeast Asia, I was inspired by the balance of tastes. This balance is always what inspires me when I create my seasonal menus."