Noble House Hotels & Resorts, a hotel ownership and management group with an upscale portfolio of 15 properties spanning the U.S., has unveiled its digital culinary campaign, Noble House Chef Series.
On the 15th of each month, Noble House will select one restaurant in its collection to develop a dish reflective of its location and local culture, which will then be offered at every establishment in Noble House Hotels & Resorts’ roster for the month.
In April, Vessel Restaurant & Bar at Kona Kai Resort & Spa in San Diego is presenting its dish from Executive Chef Roy Hendrickson. Vessel, which puts a modern spin on California coastal cuisine, is offering the Cider-Brined Pork Chop prepared with mustard parsley spaetzle and sour cherry pork glace.
The third month of the program, May, will highlight Little Palm Island Resort & Spa’s fare from The Dining Room featuring “modern tropical cuisine.”
Dishes from successive restaurants will be announced on the Noble Noman blog each month, and restaurants for subsequent months will be announced quarterly.
Each property will develop a special package centered on the monthly dish to create a well-rounded experience for guests, such as offering a lunch or dinner for two paired with overnight accommodations at one of the destinations.