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Marriott Chef Brings Vegas Flavor to Ogden
by Valerie Phillips A reader called a few weeks ago, praising the two banquets he’d attended at the Ogden Marriott Hotel. “They’ve got a new chef there, and the food is so great it’s almost like being on a cruise ship,” he said. So when the chance came up last week to attend Marriott’s ribbon cutting. I was able to see (and taste) what all of the raves were about. Executive chef Patrick Thomas showcased his new menus for the hotel’s restaurants, Allie’s American Grille and Pitcher’s. Guests sampled items like the melt-in-your-mouth Glazed Teriyaki Salmon and Rigatoni Primavera. One of my favorites was the Turkey Tortilla Roll-Up, part of Pitcher’s pub style fare. The event also gave Thomas a chance to display skills from his glitzy Vegas days, including elaborate ice carvings and a gingerbread house large enough to be slept in by the kids. Thomas most recently worked for the Boyd Group, owners of the Stardust and Sam’s Town casino/hotels. He was also a chef for the Stations group of hotels, known for great food. Last year when I did a story on Las Vegas buffets. I was impressed with the Palace Station’s custom-made omelets in its breakfast buffet. I found out the Stations started the trend of “live” or “action” buffets in Las Vegas, where a chef cooks your food as you watch. This works great for quick dishes like omelets and stir-fries, where you can pick your own fresh ingredients instead of scooping something out of a huge warming tray. It also adds showmanship. Thomas incorporated the “action” concept at the Marriott’s opening. Next to each chafing dish, there was a cook making the same dish fresh. “People eat with their senses.” Thomas said, “I wanted people to smell the ginger from the gingerbread houses at the entry, then come in the ballroom and smell the garlic. It all tantalizes the palate. When you’re doing something fresh, it gives you an edge to win over the guests.” He said the new menus incorporate several different styles of cuisine, including Pacific Rim, East Coast and Southern. Soon after coming, he recruited another Las Vegas colleague, Doug Owens, as his assistant executive chef. Thomas, who has worked for Marriott before, said he made the move to Ogden to raise his three children while staying close enough to visit their ranch in Las Vegas. Thomas said he wants locals as well as out-of-town guests to frequent the restaurants. “I consider us as being on the cutting edge, especially with the Olympics coming. I’m hoping to bring some new trends to Ogden. In Las Vegas, we had a saying for whenever another new hotel came in. ‘lt’s better to be the inventor than the imitator.’” |
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