We have had a lot of great meals in our test kitchen, but one of my favorites took place recently when we hosted Chef Laurent Tourondel for a BLT Burger lunch. Laurent has partnered with us on several restaurants including BLT Steak at the Camelback Inn in Scottsdale and BLT Market at the Ritz-Carlton New York Central Park. He has two BLT Burger Restaurants, one in New York and one in Las Vegas.
As I have mentioned before, I love a great hamburger. It is wonderful to see Laurent, a classically trained French chef, embracing this great, simple food, and he does it so well. The menu consisted of several seasonal salads, a choice of the signature "BLT" Burger, a Turkey Burger or a Great Hills Blue Cheese Burger, cole slaw, French fries, onion rings, fried pickles and a "campfire" milkshake made of burnt marshmallows as well as several wonderful desserts made by Laurent's pastry chef.
I was very apprehensive about these fried pickles and I was surprised to find out that they are the number three top selling side dish on the BLT Burger menu. They wouldn't be my first choice but they actually tasted pretty good. Of course, the hamburger was the best of all.
Brad Nelson, our vice president of culinary and corporate chef, has recently redesigned his blog, Marriott In The Kitchen. You can read more and see photos from our lunch with Laurent on his blog.
I am Bill Marriott and thanks for helping me keep Marriott on the move.