If you are hungry, or just curious about fine dining, don’t be shy this next week about checking out all of the quality restaurants that are part of the 2012 Chicago Restaurant Week.  There are plenty of options in the suburbs, as well!  Here is nice photo by Laura Stoecker of the Daily Herald:  Macadamia encrusted Chilean Sea Bass.

The culinary prowess of Executive Chef Jason Tsoris and the ambiance of Atwater's in Geneva are the perfect combination

For more photos:

http://www.dailyherald.com/article/20120215/entlife/799996049/photos/

See more photos and article:  http://www.dailyherald.com/article/20120215/entlife/799996049/

Riverfront spot has the looks, delivers the goods -

Like I said, even on a gray day, the space manages to be cheerful.

There’s a sense of exclusivity, too, because there are only 10 tables. That, and very attentive service, make you feel positively coddled.

The three-course menu is very approachable and conservative, as hotel menus tend to be, but solid execution helps a great deal. The veal tenderloin, for instance, shares a plate with boursin-whipped potatoes, carrots and broccoli. No surprises there. But the impeccable quality of the veal, and careful cooking, make it an extremely pleasant dish.

A picture-perfect endive salad, the leaves forming a pinwheel around a center of warm brie, and milk-chocolate espresso mousse piped into a bittersweet-chocolate cup rounded out my three-course adventure, though other options include butternut-squash soup, beef short rib with vanilla-parsnip puree and creme brulee.

Here’s wishing “bon appetit” to all of the foodies out there, salivating while the hour arrives that will  begin Chicago Restaurant Week 2012.  Here is a link to the fine dining menu we will offer: Atwater’s 2012 Chicagao Restaurant Week menu

Hospitality: Friendly, welcoming, and generous treatment offered to guests, clients, or even a stranger.  From a company perspective, it means adhering to a core mission which reflects the importance of providing consistent quality treatment or hospitality to all guests. Retaining “guests for life” must be the primary objective of everyone at all levels within a hospitality organization. “Guests for life” means providing a level of service that exceeds the guest’s expectations, thus building a loyalty that keeps them coming back and encourages them to refer others.

What creates loyalty between you and your favorite place to spend money and time?

Since 2009, The U.S. Green Building Council has implemented a rating system called LEED “Leadership in Energy and Environmental Design” for hotels to achieve certification.

With most major online travel agencies offering a search preference for “green” hotels, it’s important for us hotels to put our best foot forward!  This option of “sustainability” is now a factor to be considered by travelers, though many have no idea how a hotel’s “green” practices actually affect their stay.

It can potentially mean the following: The hotel where you are staying may recycle; it may have a water conservation program in place; and it may have been built from the ground up using sustainable materials.

It also potentially means that the quality of indoor air is possibly better for you to breathe.  It also could mean that you have to decide whether or not you’d like your sheets and towels washed each day of your stay, and if you like a power shower, the flow may be lower than you would typically expect. If you like a bright light for certain activities, you may not have as much as you need.

Hotels that have adopted green practices from the ground up no doubt have considerable advantage in their market.  On the other hand, some hotels with a high historical value may incur far too much expense to attempt to retrofit a building that did not have sustainability in mind at its inception.

How green is your favorite hotel?  Do you know, and does it matter?

Link to Wikipedia information on LEED Certification:

More on this subject from Travel Daily News:

What would it take to find out?  Let’s explore the options:  In the writer’s humble opinion, we need four things: 

1. Individuals who enjoy spa treatments, or at the very least those who enjoy spending several hours lounging in a comfortable robe, seeking “serenity now.”
2. A predermined “report card” of spa elements that contribute to being “the best” such as ambience,  range of services, amenities, etc.
3.  A list of those Spas worthy enough to be considered
4.  Sponsorship for those lucky to be part of #1 

Do we need anything else?  Who’s coming with me? 

Here is a sampling of Atwater’s special New Year’s Eve menu:
(advance reservations required – Atwater’s 630-208-7433)

Starter

Classic Oysters Rockefeller
Sautéed Oysters from Martha’s Vineyard with Crème Spinach, Pernod and Hollandaise Sauce

 Mains

 Chilean Sea Bass
Hazelnut Encrusted Pan Seared Chilean Sea Bass with Razor Clams,
Black Lentil Cake and Saffron Broth

 Cold Water Lobster Tail and Prime Filet Mignon
Hudson Valley Foie Gras Topped Grilled Prime Filet Mignon and Roasted Lobster
with Winter Vegetables, Yukon Gold Terrine and a Cognac Truffle Sauce

  Dessert

Peppermint Chocolate Cheese Cake

 Wine by the glass Features

Laurent-Perrier N.V., Grand Siecle
Laurent-Perrier N.V. Demi-sec, Reims
Pillar Rock ‘Stag’s Leap’ Cabernet Sauvignon, Napa Valley
Miner 2009 Chardonnay, Napa Valley

With almost 50 years of experience between the two wedding planners, the formula for a successful wedding has been perfected through sheer experience and a persistent resolve for success.  “We are very fortunate to have two of the suburbs most talented catering directors working for the same company.  With issues beyond their control such as eleventh hour input from Mother Nature, everything doesn’t always go as planned behind the scenes.  However, these two have a way of making sure no one has even an inkling that the trellis under which the bride and groom just exchanged vows had actually been blown into the river by heavy winds an hour earlier.” stated Paul Ruby VP of operations for Shodeen Hospitality.  “These two have plenty of moxie, and they don’t rattle easily.”

Deanne began her catering career at the Ambassador West Hotel in the mid 80’s, and has been The Herrington Inn & Spa’s “Director of Romance” for the past 12 years.  She has built such strong bonds with her couples and often plans the baby showers and anniversary parties of previous wedding reception clients.  Although Deanne has endured very few actual “bridezillas”, she hones her expertise on the likes of: a missing groom who was found fishing in the Fox River to calm his nerves; an encroaching funnel cloud during an outdoor ceremony; and a dive bombing Red Wing Black Bird protecting her nest.  Deanne is known best for keeping her composure and more importantly, putting brides & grooms at ease.

Tina worked in private country clubs prior to her arrival at Riverside Receptions in 1999 has also overcome near-catasrophic challenges such as lifting red wine stains out of a wedding dress 15 minutes before a ceremony, calming a crying flower girls with the promise of ice cream, fixing hair do’s that just don’t, and subbing for a DJ that got caught in a winter storm.  Having planned over 1,000 weddings during her career there are not too many situations that Tina hasn’t experienced and persevered through.  “I love turning challenges into beautiful memories.  Those are the weddings I remember the most”.

Though words alone cannot describe the quantity of time some spend planning and preparing, we’ve learn to expect the unexpected.  Having a seasoned wedding planner at your side with safety pins, breath mints, hair spray and tuxedo buttons at their ready is literally priceless when the camera starts to roll on your special day.  Deanne and Tina are here to meet the Engagement Season with combined expertise and confidence that’s only earned by having met every challenge imaginable to make that special day perfect and for everyone.  No one in the entire room will be able to tell that the rip in the bride’s dress was fixed with a stapler just moments earlier. 

 Tina can be reached at 630-262-8317

Deanne can be reached at 630-208-7433

Enjoy the 12 days of Christmas 2011 at The Herrington Inn & Spa!

December 13th
In the Spa at The Herrington, we are offering a complimentary paraffin upgrade with any 60-90 minute treatment!

 December 14th
Come into the Herrington Bar for a wine by the glass special: Markham Merlot

 December 15th
All Spa guests will receive 2 holiday travel tin candles with the purchase of $50 in spa retail products.

December 16th
Complimentary mini Babor hand massage with any scheduled spa treatment

 December 17th
Receive a 10% discount off Herrington Spa Green Robes.

 December 18^th
Specially priced Spa Treatment – Hand and Foot Revitalization $95, normally $105

 December 19th
Complimentary hot cider and cookies served from 3pm to 8pm in our Grand Lobby

 December 20th
Reserve a complimentary cookbook with every Spa Treatment received on this day.

December 21st
Complimentary facial wax (lip, brow, or chin) with any facial received on this day

 December 22nd
Enjoy the specially priced cocktail special at the Herrington Bar: “Fireside Hot Chocolate”

December 23rd
Enter to win a spa gift bag with every spa appointment

December 24th
Any gift certificate purchase over $250 will receive a complimentary gift certificate worth 10% of total certificate purchase.

Happy Holidays to everyone!