The Culinary code??

Dear Westin Westminster,

I know I am not suppose to be writing this letter to you. You told me not to contact any employees or even do a blog post about you after I had left. Do you think this is really how a grown up should act? The real reason I am writing you is to talk about how you continue to steal my ideas even though I do not work for you. It seems the entertainment company we work for booked an event at the hotel. They asked The Inventing room to write a menu and cook for the event. To my surprise instead of booking our company the Westin stole our menu word for word and is using it for the event. It is nice to see that you and your staff have not changed. Here is the menu, just wanted to make it available here in case you lose your copy:

Drinks

Mai Tai

Rum and triple sec mixed with toasted almond syrup and fresh squeezed lime juice

Served over cherry ice cubes, glass rimed with lime pop rocks

Blue Hawaii

Rum, pineapple juice and blue curacao hand carbonated. Served over coconut snow with pineapple and cherry caviar

Chi Chi

Vodka and pineapple juice “slushie” with coconut bubbles. Served with a brown sugar grilled pineapple cherry kabob

Dessert

Toasted coconut ice cream with macadamia nut crunch, grilled pineapple and toasted Hawaiian vanilla marshmallow

Luau ice cream ( taro, brown sugar, coconut milk) served with honey grilled wontons

and candy ginger

Mango guava sorbet with diced kiwi and mint and frozen honey crystals

Chef Ian Kleinman

P.S Please let the chef know that he can call me with any questions about how to make the menu, I am sure he will have a few