The hotel’s boutique caf and bar “The Lounge” offers a newly added sandwich menu, “Seven Luck,” featuring six kinds of sandwiches made by the hotel’s chefs for each day of the week. The chef at the Lounge participated in the whole process of creating three new sandwiches. The “Oceans Burger” contains fresh shrimp, squid and halibut cutlet, and “Camembert Cheese Mushroom Panini” is made with Turkish traditional bread ekmek, camembert cheese and mushrooms. The “Olive Chicken Sandwich” is a perfect

The hotel’s outdoor bar Beer Garden presents the “October Beer Festival” for the upcoming autumn season every Wednesday, Thursday and Friday from Oct. 4-Nov. 2. October Beer Festival offers a variety of German-style dishes and unlimited BBQ including German-style potato soup, German potato salad, marinated cabbage salad, German pickles, Frankfurter sausage, beer-marinated roasted pork knuckle, traditional German sauerkraut, and sprout-marinated grilled chicken. Also, guests with the “Beer Garden

Japchae is a dish of potato starch noodles mixed with various stir-fried vegetables. Japchae is served without fail on holidays and traditional ceremonial days. The name japchae, or sundried vegetables, came about because it is mixed with various vegetables. Ingredients● 50g beef (top round), 10g (2 sheets) brown oak mushrooms, 3g Jew’s ear mushrooms ● Seasoning sauce ①: 1.2 tbsp soy sauce, 1/2 tsp sugar, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1/2 tsp sesame salt, 1/2 tsp sesame oil,

WASHINGTON ― Are presidents good for the restaurant business?They are if the first families are inclined to dine out, as the Clintons were in their time and the Obamas are now.Ashok Bajaj credits President Bill Clinton with putting “Indian food on the map” after visiting his Bombay Club here in Washington in August 1993 and eight to 10 more times after that during his two terms.“There’s definitely a spike in business” after a president dines in your establishment, Bajaj said. “It’s very much lik

Pairing Chuseok dishes with green tea and handling leftoversWith a mere week left till the nation celebrates one of South Korea’s biggest annual holidays, the time has come to start gathering the necessary ingredients needed to prepare traditional dishes for the ancestral “jesa” table next Sunday morning. By now, Chuseok gifts have begun to trickle in. Generally food-related and seasonal, these packages range from precious rows of pine mushrooms redolent of early autumn to neatly arranged slabs

The hotel’s international buffet restaurant Orangerie is hosting “Oktoberfest,” a festival which originated in Munich, Germany, during the month of October. Orangerie will be decorated in blue and white, the representative colors of Oktoberfest. Adding to the ambience, the servers will be dressed in traditional Oktoberfest garb and guests may taste the festival’s signature delicacies including handmade German sausages, sauerkraut, German-style potato salad, German sausage salad and more. Lunch b

The hotel presents autumn seasonal special menus at its Chinese restaurant Cheonsan, Japanese restaurant Manyo and Italian restaurant Verona until Nov. 30. Cheonsan introduces invigorating pine mushroom dishes such as natural pine mushroom abalone, sea cucumber and steamed shark’s fin. Manyo presents “Woo Bon Shu Woo” course menus, which include traditional Kyoto cuisine, autumn pine mushroom and seafood, Dobimushi and “autumn-colored shinzoo” made of natural pine mushroom. Verona offers seven s

The hotel, celebrating the completion of its renovations, presents the “First Stay Package,” offering accommodation at discounted prices through Nov.11. The package will cover a one-night stay at a superior room or an elite room as well as free access to the fitness center and free internet. In addition, a special coupon book will be provided with a gift certificate for a second glass on the house at the lounge bar, a 20 percent discount at any hotel restaurant, and more. Asian Live, Sky Lounge,

The hotel’s Asian restaurants Myonwolgwan and Kiyomizu present “Dishes for Autumn Gastronomy,” available until Nov. 30 and Oct. 31, respectively. Myongwolgwan, the Korean restaurant offers a healthy and eco-friendly dish, steamed rice in lotus leaf. Lotus leaf is a perfect menu for guests with high blood pressure and diabetes. Chef Nagatsuma, the executive chef at the Japanese restaurant Kiyomizu, presents the “autumn kaiseki cuisine,” refined authentic Japanese delicacies composed of pine mushr

DETROIT ― Perched on an 8-foot ladder, Michelle Lutz reaches into the leafy tops of the pole-bean vines growing toward the glass roof of Henry Ford West Bloomfield Hospital’s new $1 million hydroponic greenhouse.“The first ones!” the resident farmer declares, holding up several young pods.Already that morning she had picked red and green lettuces, heirloom cherry tomatoes, cucumbers, okra, edible nasturtiums and bunches of herbs for the hospital’s kitchen, which uses the produce in patients’ mea

Eobok-jaengban is a dish made of clear beef broth with pressed brisket, ox tongue, vegetables such as mushrooms, and buckwheat noodles on a brass platter. This dish is served and eaten while simmering. Originally, eobok-jaengban used cheap cuts of meat instead of lean meat in the northern area of Korea. ● 600g gristle (from knee bone of cattle), 200 g ox-tongue, 4 cups precleaning water ● 200 g beef (brisket) ● 17 cups boiling water ● fragrant seasoning : 1 head green onion, 1 head garlic ● 15 g

The hotel presents two special overnight packages for ladies from Sept. 6-Nov. 30. “The Autumn Ladies Package ” offers a one-night stay in a three-bedroom unit at the Grand Suite serviced residence, which includes a kitchen and a living room that can accommodate up to four guests. “The Autumn Ladies Package II” offers one- night stay in a four-bedroom Grand Suite unit available to a maximum of six guests. The packages are designed to provide a true girls’ night out, where guests can share a rela

The hotel is presenting newly added lunch menus at Japanese restaurant Namu.ICE, Namu’s signature sushi bar located in the center of the restaurant, presents an exclusive design and sushi dining experience. One of the two new lunch menus is “Namu Noon” where guests can enjoy unlimited sushi from noon to 3 p.m. Ladies looking for a simple yet stylish lunch menu can enjoy “Roll and Noodles.” Namu offers dining hall and private room dining options perfect for both family gatherings and business occ