What’s Hot: Solar-powered BBQ at Conrad in DC

A HOTELS Top 10 award winner in the F&B category, Chef Josh Murray from the Conrad Washington D.C., is proving his award worthiness with forward thinking, cooking menu items such as barbecue pork on the hotel rooftop with a solar oven, of course using locally sourced ingredients. His effort is so on trend with consumers looking for hyperlocal experiences, not to mention sustainably-informed. He sources ingredients locally and grows his own herbs to create dishes at Summit the Rooftop. “My first time solar cooking was in elementary school,” Murray said. “I started building solar ovens out of shoeboxes, black paper,…
Access this content FREE on by Logging in or Registering Now

Related Posts

In-room entertainment changes the channel
by Jeff Weinstein in Supplier News - September 18, 2021
Selling F&B during a pandemic
by Jeff Weinstein in Featured - September 17, 2021