Blog of Cheeky Geeky

What’s the deal with cured meat? It only seems to be available after dark. All these lovely plates of salumi and other delicacies, served with mustard and wine and tiny cornichons… But why can’t I get any for breakfast?  When I travel it’s always the same hotel room service for breakfast - bacon, sausage, and ham.  And not even fancy versions of these.  How about scambling me up some eggs with some of those delicacies you’re saving for your evening customers? Sadly, I have to check out by 11am.

 

Well, I took this up with Chef Richard at Charlie Palmer in the very lovely Joule Hotel (Starwood Hotels) in Dallas, TX.  He cures the meats himself and takes great pride in it.  And they’re good - I ate a whole plate. But why can’t I have more tomorrow morning before I leave, I asked.  Chef Richard was inspired by our conversation - and did himself proud with a special Pastrami Benedict with savory corncake and red pepper hollandaise sauce.  Delicious (see photo, next to my copy of Dallas Modern Luxury magazine).

 

A couple lessons here.

 

One, business travelers often consider breakfast the most important meal of the day while traveling. Basic hotel chains have figured this out, offering free buffet breakfast with a room or different variations on that theme. But frankly, a lot of high end hotels have fairly boring breakfasts. Think about adding cured meats to the in room breakfast dining repertoire!

 

Two, this is just great customer service. Chef Richard didn’t have to do this; he could have just had a nice conversation and went about his way that night. But instead he was back the next morning writing a personal note to send up with my food. This is the kind of thing travelers remember when visiting a big city with many “good” hotels to choose from. I know where I’m staying - and eating - next time I’m in Dallas: Charlie Palmer and The Joule Hotel.