The JW Marriott Chicago has introduced a new way for guests to enjoy the food-forward city, with in-room dining experiences that bring gourmet snacks to the guestroom. Various selections of seasonal ingredients are available. Past selections by Executive Chef Michael Reich have included Pan-seared Day Boat Scallops with tomato fennel broth, Slow Braised Niman Ranch Beef Short Rib with parsnip purée and fresh walnuts with arugula salad. The sweeter side features included a Fresh Meyer Lemon Curd with blueberry conserva, Bourbon Vanilla Panna Cotta, Dark Chocolate and Orange Biscotti and luscious French Macaroons. Wine and beer pairings are also options on the extensive snack menu. “We know that our guests appreciate good food and good wine,” says Director of Restaurants Olivier Lau. “We wanted to offer options that were tailored tasting experiences, with which guests could expand their food and beverage knowledge from the comforts of their guestroom.”
