Minnesota - path https://mn.meetingsmags.com/path en Meet Dana Orlando https://mn.meetingsmags.com/meet-dana-orlando <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p><em>These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.</em></p> <p><em>Dana Orlando was recently hired as general manager at <a href="http://www.thehotelivy.com/">Hotel Ivy.</a></em></p> <p><strong>1. What are you looking forward to the most in your new role as general manager?</strong></p> <p>I look most forward to inspiring our team to achieve their greatest potential with the result of creating a true luxury experience for our guests.</p> <p><strong>2. How do you think past experiences have prepared you for this role?</strong></p> <p>I have had the pleasure of working in various leadership roles within multiple markets for independent and premier brands. I would be remiss if I did not share that mentors have helped to shape me and their willingness to invest in my development has placed me on my current path.</p> <p><strong>3. How did you get into the industry?</strong></p> <p>At a young age, I owned a wedding consulting business, yet hotels and specifically the luxury segment, had a tremendous attraction of allowing the coexistence of my greatest passions: creating a luxury culture and inspiring my mind through the gift of education. The companies and positions I have selected support my work-life balance.</p> <p><strong>4. What are you hoping to achieve in your new role?</strong></p> <p>I hope to influence greatness and create a true luxury culture providing rare and collectible experiences for our guests with a secondary, and equally important end in mind of positioning our team and hotel to dominate it’s market.</p> <p><strong>5. What do you enjoy most about the industry?</strong></p> <p>I have garnered an appreciation for the unexpected surprises of luxury touch points and the continual evolution of hospitality. Hospitality can be challenging with a variety of meaningful opportunities in a fast-paced landscape and I truly enjoy strategizing winning campaigns.</p> </div></div></div> Sun, 09 Jul 2017 22:27:58 +0000 julianna.fazio 13873 at https://mn.meetingsmags.com Bubbles and Plant-Based Cuisine in Venice, Courtesy of Matthew Kenney & Moët https://mn.meetingsmags.com/bubbles-and-plant-based-cuisine-venice-courtesy-matthew-kenney-mo%C3%ABt <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p>May has been <a href="http://lafoodbowl.com/about-us/">FOOD BOWL</a> month in Los Angeles, a 31-day festival of curated events produced by the <em>Los Angeles Times</em> to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH &amp; Food Forward.</p> <p>Last night I was among the two dozen or so journalists and influencers invited to a “friends + family pairings dinner” at Plant Food + Wine in Venice. These dinners have been held every Friday night in May, a collaboration between Chef Matthew Kenney and his plant-based lifestyle brand Plantlab and the luxury champagne purveyor Moët &amp; Chandon.</p> <p>Both companies are committed to sustainability. Chef Matthew wants to “craft the future of food to support the rapidly global demand for cuisine that is sustainable, nourishing and flavorful.” His restaurants include Plant Food + Wine in both Venice and Miami, Double Zero in NYC, Make Out in Culver City, plnthouse at the 1 Hotel in South Beach, Florida, and Matthew Kenney NM at Neiman Marcus in Beverly Hills.</p> <p>Moët &amp; Chandon has a long-term vision of sustainable growth. It holds dual certifications in “High Environmental Value” and “Sustainable Viticulture in Champagne.” Their commitment to green initiatives has deep, deep roots; after all, this is a Champagne house that dates back to 1743. By 2018, the vineyards will be completely herbicide free. In addition to carbon footprint reduction goals, water reduction and energy consumption reduction initiatives, electric vehicles and tractors are used for all daily operations.</p> <p>The food that Chef Matthew and his team beautifully plated was every bit as luxurious as the bubbles. Dishes included smoked hummus crostini paired with Moët &amp; Chandon Grand Vintage 2008, hearts of palm ceviche complemented by Moët &amp; Chandon Ice Impérial Rosé, a gorgeous vegan heirloom tomato and zucchini lasagna with macadamia ricotta and pistachio pesto that was served with Moët &amp; Chandon Grand Vintage Rosé 2008.</p> <p>Plant Food + Wine’s lovely patio is available for buyout and culinary workshops are offered on the second floor of the restaurant, which overlooks that plant-filled space.</p> </div></div></div> Sun, 21 May 2017 23:45:13 +0000 julianna.fazio 13620 at https://mn.meetingsmags.com