Hilton Launches New Healthy Menu Program
BEVERLY HILLS, Calif.--(BUSINESS WIRE)--May 24, 2005--With more of today's travelers recognizing the importance of maintaining a healthy diet while on the road, Hilton Hotels Corporation has launched new menu programs across three of its brands. The Hilton Eat Right, Doubletree Eat Right, and Embassy Suites Hotels Eat Right menu programs offer meal choices that are rich in nutrition, and designed with such health-conscious attributes as increased protein and reduced saturated fats, cholesterol, carbohydrates and calories. The new menu programs are available during breakfast, lunch and dinner at participating hotels through restaurants and room service.
"The new menu programs confirm that the Hilton Family of Hotels is committed to ensuring satisfaction by giving our guests choices and options that meet their lifestyle and dietary needs," said Paul Keeler, vice president of food & beverage, Hilton Hotels Corporation. "These initiatives are more about changing the culture of eating on the road than they are about fitting in with a short-term dietary program. They aren't trendy, low-carbohydrate diet or weight-loss programs; rather, they are composed of nutritionally balanced menu items that cater to a positive lifestyle."
Examples of the over 100 delicious selections hotels can choose to offer from the new menus include poached trout fillet, steamed manila clams, grilled salmon medallions, roasted lamb loin with vegetable pave, and spicy roasted halibut. As Americans travel and dine out, controlling their intake of fatty foods often presents a challenge. The American Heart Association offers tips for eating out, such as selecting steamed, broiled, baked, grilled, poached or roasted foods, and avoiding foods high in sodium.
In order to ensure that balanced nutrition is combined with delectable flavors, the new menus were created by an exclusive team of Hilton Family of Hotels executive chefs who attended an intense five-day training course at the renowned Johnson & Wales University. The Johnson & Wales University training program curriculum is focused around a nutritionally balanced diet, following the guidelines set forth by the American Dietetic Association (ADA), which recommends eating a variety of foods that contain plenty of grain products, fruits and vegetables, limited saturated fats and cholesterol, along with moderate amounts of sugar, salt and sodium.
The training course included an overview of culinary nutrition and the role of nutrients, exhibited how to substitute ingredients in recipes to make them more nutritious, and reviewed how to nutritionally analyze recipes. Their training included coursework in vegetarian cooking, creating light desserts that taste great, and recognizing the notable differences between nutritionally balanced lifestyles and trend dieting. On the last day of class, chefs put into action what they had learned by creating their own nutritionally balanced recipes from items contained within a "mystery basket."
"As chefs, we must continue to heighten our skills to prove that eating healthy doesn't have to preclude true dining pleasure. Nutritionally balanced food can be as bold, tasty and wonderful as any dish," said Louis Spost, executive chef of the Atlanta Hilton. "A balanced diet is about dining habits you can enjoy and live with for life, not just in the short-term. It requires making educated choices about the food you eat."
"The new healthy menu programs will continue to evolve as our chefs address the needs of our guests through the customization of nutritionally balanced menus in restaurants, in-room dining and private dining," said Keeler. "We are sensitive to the individual wellness of our guests."
Hilton Hotels Corporation is recognized internationally as a preeminent hospitality company. The company develops, owns, manages or franchises more than 2,300 hotels, resorts and vacation ownership properties. Its properties include many of the world's best known and most highly regarded hotel brands including Hilton®, Conrad®, Doubletree®, Embassy Suites Hotels®, Hampton Inn®, Hampton Inn & Suites®, Hilton Garden Inn®, Hilton Grand Vacations Club® and Homewood Suites by Hilton®. For more information, visit www.hilton.com.
For interviews and more information: To schedule an interview with Paul Keeler, Hilton Hotels Corporation vice president of food & beverage or Louis Spost, executive chef of the Atlanta Hilton, please contact Kathy Shepherd at 310-205-7676. Photos and bios of the chefs involved with Hilton Eat Right, Doubletree Eat Right and Embassy Suites Hotels Eat Right menu development, as well as sample recipes, are also available.
Sample recipe for Sesame-Seared Ahi Tuna: Sesame ahi tuna, served with sweet potato and asparagus tempura and a side of ginger ponzu sauce. Yields one serving.
Ingredients Qty Unit
Tuna loin 7 ounces
Sesame seeds, toasted 1 teaspoon
Extra-virgin olive oil 1 teaspoon
Sweet potato cut batonnet 2 ounces
Asparagus 2 ounces
Prepared tempura batter 1 cup
Chopped pickled ginger 1 teaspoon
Low-sodium soy sauce 1 ounce
Lemon juice only 1/2 lemon each
Orange juice only 1/2 orange each
Chopped scallions 1 teaspoon
Canola oil 1 quart
Method of Preparation:
1. Season the fish and crust it with the sesame seeds. Sear to
desired doneness and slice thinly.
2. Bring the oil to 375 degrees F. Dip the vegetables in the batter
and then fry until golden brown.
3. Mix the juices with the soy sauce, scallions, and ginger and place
in a ramekin as the dipping sauce for the vegetables.