The InterContinental Kitchen
Last year, InterContinental Hotels published The InterContinental Kitchen cookbook, featuring over 300 recipes from 142 InterCons in 60 countries. We recently attended a dinner during Caribbean Marketplace at InterContinental San Juan Resort & Casino in Puerto Rico, where the resident chefs prepared 32 dishes from the cookbook.
Some of us went straight for the Café de la Prix salad from Paris and the rack of lamb from Rome. More experimental types grabbed the spicy zighni berai stewed beef from Eritrea in Africa and the seafood kway tiao from Singapore. And many other diners missed home apparently, although we have to admit the braised short ribs from InterContinental Chicagowere pretty delish.
The funny thing was, the local chefs weren’t about to be shown up. Muchas gracias for the shiitake mushroom and lobster-stuffed veal chops with a red wine reduction.
This is a great group event for networking because everyone is eager to share and compare all the exotic cuisine and talk about the destinations in the cookbook. Also, the 402-room resort has the nicest landscaped pool deck and the most fun beachfront restaurant on Isla Verde Beach, located near the airport 20 minutes from Old San Juan. So it’s well suited for pre-dinner cocktails outdoors and around the pool.
“This event is so amazing because not only are we showcasing our culinary talents at the InterContinental San Juan, we’re taking our corporate clients on a global journey to share our in-the-know experience of regional flavors,” says Michael Herrmann, general manager.
Related posts:
- InterContinental wants your help designing the “Innovation Hotel”
- The Desert Diner: Scottsdale gets creative in the kitchen
- Puerto Rico: Serious Meetings with a Side of Salsa
- Oof! Restaurants: Packing heat in Old San Juan
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