WASHINGTON, DC -- (Marketwired) -- 06/13/13 -- The Ritz-Carlton, Washington, D.C. is introducing a culinary program that allows hotel guests to dine at the hotel and find "lite" low calorie and healthy options while keeping their wellness goals in line when traveling. The luxury hotel is setting the standard for new hotel meal options and is rolling out these healthy menus for even the pickiest of eaters.
The program was first launched on a trial basis in Westend Bistro in January 2013 with the introduction of the award-winning restaurant's "Bistro Lite" menu section. The offerings soon became among the most popular items ordered off of the menu, prompting the D.C. hotel to build off of Westend Bistro's success by expanding the concept to the hotel's other food and beverage outlets, including The Lobby Lounge, In-Room Dining, Club Lounge, In-room Mini Bar, and Banquet menu.
"Eating good healthy food should make you feel good in every way," says Elizabeth Mullins, area vice president and general manager. "Our long history of the use of local produce, the sourcing of seasonal ingredients, working with quality boutique farms and local suppliers and environmental awareness are key to all our latest healthy menu changes."
The downtown hotel's catering and banquet department has also seen a bigger demand for healthier options from their most discriminating meeting planners. People are changing their diets at home but need help to maintain their newly found healthy habits while on the road. Meeting attendees are requesting choices between traditional and healthier fare at meeting breaks, banquet luncheons and dinners. Both savvy meeting planners and The Ritz-Carlton, Washington, D.C. are delivering on these demands with the creation of healthful menu choices that hotel guests crave.
The hotel's executive chef Yves Samake, an avid kick boxer and 5th degree black belt, is a committed follower of healthy living and brought his wealth of knowledge on wellness to the lite menus. "Our lite menu options take the guess work out of eating healthy while still providing guests with dishes full of flavor," says Executive Chef Yves Samake. "We believe preparation is as important as the ingredients. That's why we like to use whenever possible all-natural, fresh, low-calorie ingredients, prepared in healthy ways, to create lighter, nutritious offerings that don't compromise on taste."
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