When guests stop by E’terie Food To Go for their daily coffee fix, they’ll find a fully automatic machine that delivers barista-quality espresso and other beverages using Starbucks or other branded coffee. The modern, clean-lined design provides space to merchandise additional products such as ice cream, frozen packaged meals, specialty and unique bottled juices and beverages, healthy and indulgent snacks, sundries and in some cases, where permitted by law, beer and wine. Lighting is programmed for day and night variations.įast casual service-orders placed at bar/counter.Į’Terie Food To Go features enticing retail displays and open-air-coolers showcasing neatly packaged salads and sandwiches freshly prepared by the hotel culinary department. Architectural elements break down volume of atrium space into more intimate zones (cabanas/communal tables/lounge dining/low walls/planters) Social, interactive space with multiple seating zones. Separate from breakfast buffet area for distinct identity.īreakfast buffet space has ability to be physically separated from balance of atriumĬentered on bar, but expandable into adjacent areas Integrated into Atrium space and anchored to bar area. A comprehensive menu of healthy and flavorful salads, pizzas to please all ages, and comforting American dessert specialties like the Mason Jar Chocolate Fudge Cake are included. Guests dining at the bar or from the kiosk or table will find the enticing BBQ Chicken Flatbread, the indulgent Double Oink Burger as well as entrée selection with local and regional specialties offered. Additional highlights include Shareables like our gooey Baked Pimento Cheese dip, or our charcuterie style Picky Platter. Featuring quick-service snacks like Gin-Marinated Olives & Smoked Almonds that perfectly complement modern cocktails, beer and wines by the glass. Sought after for his ability to share and teach through cooking classes, Chef Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals such as Bon Appetit Magazine’s Vegas Uncorked Food & Wine Festival and SALUTE, The North Carolina Wine Festival.Ĭhef Grandinetti continues to tend to the earth, nourish souls, and cook professionally, with wild abandon.The dynamic and open environment of E’terie Bar & Grill makes it the Social Hub of the hotel, encouraging sharing and socialization among guests. ![]() ![]() Louis, MO then serving as Regional Executive Chef of the Marriott Twin City Quarter in Winston-Salem, NC from 2004 to 2009. ![]() Chef Grandinetti also held prominent management roles with the Marriott Corporation, leading the culinary brigade at the Renaissance Grand in Downtown St. Prior to opening Spring House, he served as Chef and Director of Farmstead Operations at Overlook Farm in St. As Owner and Chef of Spring House Restaurant, Kitchen & Bar and Quanto Basta Italian Eatery & Wine Bar in Winston-Salem, NC, Chef Tim has provided creative inspiration to his culinary teams and diners alike since April 2012, garnering numerous state-wide awards such as “Best Dish NC” and the “NC Chef Showdown.” In 2017, Chef Grandinetti published his first cookbook, Soulful Harvest, a culinary memoir of his journey through the seasons at his flagship Spring House Restaurant. Chef Timothy Grandinetti brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food.
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