FSR October 2022

CONTENTS

FSR October2022 No. 106

26 eModern Hotel Restaurant Hotel restaurants have come a long way since the days of ho-hum breakfast buffets and tired steak houses. e most successful on-site concepts can easily do battle with local establishments, and thanks to robust resources and a property full of potential patrons, hotel res taurants might even surpass them. CHEFS & INGREDI ENT S 13 The Empress of Sedona It’s been nearly three decades since Lisa Dahl left a career in fashion to become a chef and restaurateur in Arizona’s idyllic desert town. Since then she’s built a portfolio of five distinct concepts and is now exploring the possibility of growth beyond Sedona. 18 Getting Saucy Sauces and marinades offer a sim ple, cost-effective way to enliven recipes, whether by incorporating global spices like peri-peri, layering textures through nut-based milks, or repurposing food scraps.

26 THREE SAINTS REVIVAL BRINGS IN HOTEL GUESTS AND LOCALS.

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L IQUID INT EL L I GENCE 21 Hold the Pumpkin Spice

All too often fall beverages have been distilled to a single, overdone spice blend, but now mixologists are bucking the trend and putting a fresh spin on autumn libations through Basque-style ciders, bran dies, corn liqueurs, and more.

THREE SAINTS REVIVAL / M C CORMICK FOR CHEFS

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OCTOBER 2022