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Brad Nelson
Washington, DC
f&b, cook, kitchen handyman
Interests: chefs, travel, food, people, farming, fishing, sustainable causes
Recent Activity
Don't believe what you hear about the food in Britain, it is far more than mushy peas and pork pies...London is a true food destination with amazing hidden gems just waiting to be discovered, as I have learned yet again while in the UK. Bourough Market is to food lovers what the Louvre is to art afficanados, but below the travel journal recomendations sits hidden gems, like we found near the Camden Locks. Long a fringe destination, this are is teeming with little shops and food stands. Just off the corner, Chin Chin Lab is an ice cream haven fusing... Continue reading
Posted Jun 3, 2014 at In the Kitchen
A few years ago we started talking seriously about planting gardens on hotel grounds as a way of elevating the connection to food sourcing. Initially, the skeptics figured local growing was just a fad and that the upkeep would never pencil. Now, I look around and at nearly every hotel I visit there is some form, large or small, of a thriving kitchen garden supplying herbs and vegetables to our kitchens. Of course, no hotel will ever be able to supply all their produce needs with such an endeavor, but some are taking it beyond basil and into real production... Continue reading
Posted Feb 22, 2014 at In the Kitchen
Nothing is more local than home grown, yet with so many chefs planting their own gardens and locally focused, there is always the inevitable August question..."This garden is awesome, but now what do I do with all this produce?". Continue reading
Posted Aug 1, 2013 at In the Kitchen
It may not feel like it yet, but Spring is actually here. Food in spring always seems so fresh and vibrant, a transition from the hearty greens and squash, braises and stews so often seen in winter. Nothing to me speaks of spring more than a simple salad of shaved vegetables, especially with a light and lemony yogurt dressing. I snapped this picture a few days ago while we were in the test kitchen. A few roasted and chilled roots (the last left from winter), shaved first crop carrots and a few peas dressed with dill and olive oil. Finish... Continue reading
Posted Apr 4, 2013 at In the Kitchen
Bon Appetit just named Melissa Kelly's Primo restaurant in Rockland, Maine one of the Ten Best Restaurants for the U.S. Long a fan of Melissa, it is an honor well deserved for such a talented chef. Her Primo restaurants at the JW Grande Lakes and JW Tucson Starr Pass are her warm weather haunts when Maine freezes over, and equally worth a visit if in Orlando or Tucson. Thanks and congrats Melissa! Continue reading
Posted Feb 19, 2013 at In the Kitchen
“To create amazing food, we have to start with the right ingredients. Placed in the hands of skilled local culinarians, these ingredients are transformed every day into amazing global guest experiences.” Using the above as a philosophy for what we do, Marriott International has taken many steps over the years to ensure our ingredient supply chain is of the highest quality and integrity. We have led our supplier community on this front, and in effect positively impacted the supply side of our business, through programs such as our 100% traceable burger program (US MFST), 2007 global trans-fat ban, and the... Continue reading
Posted Jan 22, 2013 at In the Kitchen
Each year since 1998, Marriott International has recognized outstanding Executive Chefs and emerging Stars with the Award of Culinary Excellence, known as ACE. Collecting nominations from Food & Beverage and hotel leaders throughout our wide range of global Brands, the criteria for these awards is based on professional accomplishment and culinary passion, outstanding chefs who tirelessly exhibit unparalleled dedication to great food and true culinary leadership. Chefs who are nominated are the company’s best culinarians with great technical skills and champions of culinary expertise. To the ACE Winner, being a good chef does not just mean solid cooking skills or... Continue reading
Posted Sep 4, 2012 at In the Kitchen
What would you do with a Roasted Chicken, a few grapes, spinach, pears, almonds, and horseradish? The most creative use of these ingredients posted back to Bill Marriott's blog by August 15th will be the Challenge winner, and recieve a personal call from Mr. Marriott. This all started with our European Marriott Hotels Black Box Challenge. Teams from each of the Marriott Hotels throughout all of Europe competed in a friendly but serious competition to see which hotel could produce a themed dinner from a basket of mystery ingredients. Over the course of a year and in each major city... Continue reading
Posted Jul 24, 2012 at In the Kitchen
For the 70 million people said to be playing Facebook generated games at any one time, there is now a new option. Rather than worrying about when to harvest the cyber vegetables or feed the virtual goats, gamers can now feel the rush of adrenaline that comes naturally to chefs on a restaurant line, especially when tickets start to back up and the servers get grouchy…or is it the chefs? Launched today on Facebook and accessible by visiting the the Marriott Careers page,, My Marriott Hotel™ offers a virtual glimpse into what happens in the heart of the hotel,... Continue reading
Posted Jun 8, 2011 at In the Kitchen
Super Bowl Sunday in the US. The final game of the season, winner crowned World Champion (debatable however as I was reminded by a European colleague recently that Spain is the real World Champion Football club). Pizza, secret recipe chili, chips, salsa, and of course chicken wings dominate this day of sports bar food. Even though the Buffalo Bills will be watching from their couches instead of playing, the most famous contribution from this great city will be the star of many menus. In fact, it is estimated that over 100 million pounds of Chicken Wings will be eaten on... Continue reading
Posted Feb 5, 2011 at In the Kitchen
The Courtyard Bistro has to be the fastest growing restaurant concept in the US. In three short years the concept has grown from a single hotel in Fairfax, Virginia to now nearly 160 nationwide, with a lot more opening every month. Building a concept of this size so quickly requires a great deal of attention by a team dedicated to the single idea of bringing life to the fabulous new lobby. Built around a core of quick breakfasts, refreshing salads, great sandwiches and shareable appetizers to pair with the pretty impressive bar, our menu development takes a great deal of... Continue reading
Posted Aug 3, 2010 at In the Kitchen
Posted on our refrigerator at home are all the usual things that for some reason just have to be displayed- photo of the dog (as if he is never around to see), a kids birthday invitation, some magnet that I still don't know why we bought, and other items that seem to have no other home. But centered for all to see is the school lunch menu from my kids schools. Consulted every day, the menu determines whether 3 lunches will be packed, or if trip through the cafeteria line is in order. Nine out of ten days, the kids... Continue reading
Posted Jun 22, 2010 at In the Kitchen
The dessert course. To some it is the whole purpose of going to a restaurant, a justified indulgence, a required and fitting end to any meal out. Rich chocolate, buttery crusts, sweet caramel, and tart fruit all compete for the limelight on dessert menus. Whether it be a simple coffee kiosk or trendy destination restaurant, every restaurant concept has some form of dessert. Pastry chefs, like savory chefs, strive to capture creative inspiration, unique pairings, and a memorable end to the meal. So what are the latest trends in dessert? No surprise really, just think classic and comfort. Generally without... Continue reading
Posted Jan 26, 2010 at In the Kitchen
The National Restaurant Association's annual trend survey of Professional Chefs identifies sustainability as one of the top trends to guide 2010 culinary thinking. No surprise there, the global concern of our precious natural resources has been on the focal point of our industry for years. Local foods with a smaller carbon footprint, sustainable fishing and farming, recycling and composting, and purposeful menus have all shared in the shaping of our chefs' collective environmental awakening. When we announced in 2007 that we eliminated trans fats in our food preparation, I wondered how we could tap into the small but growing Bio... Continue reading
Posted Dec 14, 2009 at In the Kitchen