{"id":56140,"date":"2017-02-24T14:28:05","date_gmt":"2017-02-24T20:28:05","guid":{"rendered":"https:\/\/www.orbitz.com\/blog\/?p=56140"},"modified":"2020-03-27T17:47:17","modified_gmt":"2020-03-27T22:47:17","slug":"8-iconic-dishes-drinks-invented-hotel-kitchens-bars","status":"publish","type":"post","link":"https:\/\/www.orbitz.com\/blog\/2017\/02\/8-iconic-dishes-drinks-invented-hotel-kitchens-bars\/","title":{"rendered":"8 iconic dishes and drinks invented in hotel kitchens and bars"},"content":{"rendered":"

Hotel restaurants don\u2019t get enough credit for what comes out of their kitchens, especially since some of their edible creations have become part of culinary history. Take the iconic Waldorf Salad, for example. While the storied New York hotel<\/a> where it was first served is set to close indefinitely (see below), the salad of apple, celery and mayonnaise will live on forever. So, book a stay<\/a>, and then book a dining reservation or sidle up to the bar, and enjoy these eight delicious dishes and drinks in the places where they were born.<\/p>\n

RELATED:<\/strong> 5 incredibly delicious food fests in Mexico<\/a><\/p>\n

\"The

The creation of the Pi\u00f1a Colada shook up cocktail history. | Photo: Caribe Hilton San Juan<\/p><\/div>\n

Caribe Hilton San Juan<\/a> \u2013 The Pi\u00f1a Colada
\n<\/strong>Puerto Rico’s famous tropical iced cocktail has two camps claiming the rights to its origin, with one side being Barrachina Restaurant in Old San Juan \u00a0in 1963. The\u00a0other party is this Hilton property, thanks to the hotel\u2019s bartender, Ram\u00f3n \u201cMonchito\u201d Marrero. In 1954, he created his combo of mixed rum, coconut cream, and pineapple juice. For 35 years, Marrero continuously served his version at his place of employment. In 2004, Puerto Rico\u2019s Governor Sila Mar\u00eda Calder\u00f3n signed a proclamation honoring the 50th<\/sup> anniversary of the birth of the Pi\u00f1a Colada, which was given to the hotel.<\/p>\n

\"Having

Having a hot brown in Kentucky is a must. | Photo: Brown Hotel<\/p><\/div>\n

The Brown Hotel<\/a> – The Hot Brown<\/strong>
\nWhen in Louisville, Kentucky, try a local foodie legend\u2014the Hot Brown. It\u2019s an open-faced turkey sandwich with bacon and a b\u00e9chamel–<\/em>style mornay sauce that is either baked or broiled until the bread gets crisp and the white, cheesy sauce begins to brown. This heated sandwich originated at the Brown Hotel in 1926, when chef Fred Schmidt decided to create a dish that stood out from then-common fare like ham and eggs. Today, hotel guests can have a Hot Brown at the property\u2019s restaurants or bar, or via room service.<\/p>\n

\"singapore-sling-new-hero-shot\"

The Singapore Sling was created a century ago. | Photo: Raffles Singapore<\/p><\/div>\n

Raffles Singapore<\/a> \u2013 The Singapore Sling<\/strong>
\nThis bright pinkish cocktail was created by bartender Ngiam Tong Boom\u2014and specifically with the ladies in mind. During Singapore\u2019s British colonial era, Raffles Singapore\u2019s Long Bar was the hotspot to gather for a drink, but the etiquette of the day did not permit the ladies to consume alcohol in public. Ngiam took notice of this propriety, and in 1915 he created a cocktail that might have looked like fruit punch, but actually was infused with liquors such as gin and Cointreau. The drink\u2019s pretty color comes from the additions of ingredients like grenadine, but overall the Singapore Sling apparently gave off a modest first impression.<\/p>\n

\"parker-house-brownie\"

The brownie was developed for the 1893 World’s Fair in Chicago. | Photo: Palmer House Hilton<\/p><\/div>\n

The Palmer House Hilton<\/a> \u2013 The Brownie<\/strong>
\nOne of the world\u2019s most beloved chocolate desserts was developed in Chicago, in the late-19th<\/sup> century. Cooked up by the Palmer House\u2019s pastry chef, the first brownie was made for serving at the World’s Columbian Exposition held in Chicago in 1893. Bertha Palmer, the wife of the hotel\u2019s owner, Potter Palmer, had requested that the kitchen staff create such a treat to include in lunch boxes for women attending the exhibition. As this original brownie recipe is well over a century old, its exact directions are still carried out at the now-called Palmer House Hilton.<\/p>\n

ALSO:<\/strong> Sink you teeth into big travel rewards with Orbitz Rewards!<\/a><\/p>\n

\"the-red-snapper\"

The Bloody Mary also goes by the name “The Red Snapper” | Photo: St. Regis New York.<\/p><\/div>\n

The St. Regis New York<\/a> \u2013 The Bloody Mary<\/strong>
\nThe beloved brunch cocktail was perfected at this Manhattan hotel\u2019s King Cole Bar over 80 years ago. In 1934, bartender Fernand Petiot came up with this spicy drink when the Russian-American aristocrat Serge Obolensky asked Petiot to make a vodka cocktail he had in Paris. Petiot formulated a recipe with vodka plus salt, pepper, lemon and Worcestershire sauce. However, apparently the name \u201cBloody Mary\u201d was deemed too vulgar, so the drink was rechristened the \u201cRed Snapper.\u201d Name differences aside, this beverage is still made at King Cole Bar from its original recipe. You can also buy the mix directly from the hotel.<\/p>\n

\"waldorf-astoria-new-york-salad\"

The Waldorf popularized many American foods, like its Waldorf Salad. | Photo: Waldorf Astoria New York<\/p><\/div>\n

Waldorf Astoria New York<\/a> \u2013 The Waldorf Salad<\/strong>
\nThis landmark NYC hotel has added much to America\u2019s palate, thanks to an employee named Oscar Tschirky. As the hotel\u2019s original ma\u00eetre d\u2019h\u00f4tel, Tschirky is tied to creating or popularizing culinary staples such as the Waldorf Salad. Sadly, the Waldorf Astoria will be closing temporarily on March 1, 2017, to be partially converted into condos while keeping a smaller portion of the hotel, but it’s certain that this famous dish will live on. While its recipe has evolved over time, apples are always included. Another famous dish is also linked to this iconic hotel\u2014Eggs Benedict. The backstory: Wall Street broker Lemuel Benedict regularly ordered the ingredients of the dish as a hangover cure, which was then modified and served at the hotel ever since.<\/p>\n

\"individual-bcp-copy\"

The Boston Cream Pie is a delicious part of Omni’s history. | Photo: Omni Parker House<\/p><\/div>\n

Omni Parker House<\/a> \u2013 The Boston Cream Pie<\/strong>
\nThis elegant historic Boston inn has made significant contributions to New England cuisine. According to a history book on the hotel, one yummy inclusion is the Boston Cream Pie, a descendant of a colonial New England dessert called \u201cpudding-cake pie.\u201d Led by French chef M Sanzian, the Parker House kitchen staff\u2019s interpretation involved the drizzling of chocolate icing onto a sponge cake filled with vanilla custard. (Now it\u2019s the official dessert of Massachusetts.) Another edible addition is the Parker House Roll, a fluffy oval-shaped bread with a buttery topping that\u2019s still served to Parker patrons.<\/p>\n

\"Peach

Peach Melba is named after an opera singer. | Photo: The Savoy<\/p><\/div>\n

The Savoy<\/a> – Peach Melba<\/strong>
\nIn the 1890s, this London hotel treated a special guest with a specialty dessert. When Australian operatic soprano Nellie Melba visited The Savoy, she asked for a special menu to be created for a dinner party she was hosting there. So, chef Auguste Escoffier came up with a neat dessert idea\u2014a pyramid of plump peaches on a bed of vanilla ice cream with spun sugar spirals. Now called Peach Melba, a modern day version of this fruity treat still exists at The Savoy and is served at Kaspar\u2019s Seafood Bar and Grill.<\/p>\n

\"Orbitz,<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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