Todd English's Foodie Hotel

By JULIETTE ROSSANT While I was writing Super Chef and interviewing Todd English over the space of a year and a half, one of the ideas he explored with me was the concept of a "Foodie Hotel." He was still pondering what the rooms might contain to appeal to Foodies. Nothing had come of the project by the time of the book's publication, but the idea intrigued me. It must have continued to nag at Todd too since the Seattle Marriot Waterfront Hotel, where Todd runs his Fish Club restaurant just announced that "minibars are out and mini refrigoraters are in". Starting May 1, guests in 77 of the hotels 358 rooms can nibble on refrigerated snacks and sandwiches "inspired by celebrated chef Todd English". The Press Release suggests "the Lobster Roll, pickled red onions, fresh cilantro and orange-curry aioli; or Prosciutto & Heirloom Tomato, thin sliced prosciutto di parma, heirloom tomatoes, and baby arugula on rustic Italian bread." So what is the difference between these offerings and roomservice, except that you have to decide before hand what you want? Perhaps I misunderstood him earlier. Previous articles: Todd English Dishes Out Charity Todd English: Pots and Pans Pucked? Todd English: Childrens Oscars (Update) Ming Tsai TV Todd English Winner Gets "English is Italian"? Todd English Cooks for the Governors Ball? Todd English Slums With Jeffrey Chodorow Todd English: Trip Over Table? Todd English Flipflops Between Bush & Kerry? Super Chef vs. Governator: Todd English Fights For Foie Gras Rights Todd English: American Chef Gone Wild --> back to superchefblog