People on the Move
he Windsor Court, an elegant escape located in the heart of New Orleans, proudly announces the promotion of Jason Granger to Director of Food & Beverage. With more than 15 years in the hospitality industry specific to food and beverage at The Windsor Court, Granger will continue to cultivate strong relationships while ensuring the legendary essence of The Windsor Court is delivered in all programming, showcasing an authentic New Orleans culture. Granger has led the team in various roles at The Windsor Court since 2009, starting as a server assistant in The Grill Room. Spending time in The Polo Club, Banquets and Le Salon, he was promoted to Outlet Manager and then Director of Public Dining. Thanks to his intimate understanding of The Windsor Court and its offerings as well as his time working alongside the previous Director of Food & Beverage, Granger is thoroughly prepared to lead in his new role.
The Watermark Hotel has welcomed a new sous chef at Wren, Scott Han. The DMV native found his way towards his culinary career by watching PBS cooking shows growing up and was inspired by how food culture could bring people together in happiness. Scott attended and graduated from James Madison University where he earned a degree in biology and worked for government contractors doing research and testing on mosquito borne illnesses. After a time, he decided to follow his passion and turned to the hospitality industry. Scott gained experience and trained for management and worked FOH before moving his feet into the kitchen. After about 15 years in the hospitality industry and 13 of them being in the kitchen, Scott has owned and operated restaurants and was previously featured in The Washington Posts’ “Ultimate Guide to Ramen” for Kizuna.
Hott Off the Presses
Hellmann’s, aka Best Foods west of the Rockies, has teamed up with Chef Matty Matheson to get real about mayo. The “Real Talk with Matty” foodservice campaign kicks off in June with recipe content and a video series in which Chef Matty and guest chefs get real about why Hellmann's is the ONLY choice when it comes to their recipes (and their reputations). To showcase the versatility and performance of Hellmann’s, Matty developed a custom recipe for operators for a Blackened Shrimp Salad Melt with Zip Zip Sauce featuring Hellmann’s. The blackened shrimp is chopped and tossed with Zip Zip sauce featuring Hellmann’s Mayo, pickled jalapeños, onions, and lemon juice, and then sandwiched between two slices of Monterey Jack cheese on sliced bread. The outer slices of bread get a thin coating of Hellmann’s Mayo before being placed in a preheated pan, mayo-side down, for a perfectly crisp Blackened Shrimp Salad Melt sandwich. Hellmann’s invited guest chefs into the kitchen with Chef Matty Matheson to share recipes and hacks in an online culinary series, “Real Talk with Matty.” The videos feature Matty and guest chefs preparing a notable recipe while discussing why Hellmann's is an absolutely essential ingredient to consistently deliver superior flavor and performance while also having a positive impact on an operator's menu and bottom line.
