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What I ve Learned Podcast: Keith Menin, Menin Hospitality

Read The Full Transcript Stacy Shoemaker Rauen: Hi, I’m here with Keith Menin. Keith, thanks so much for joining us today. Keith Menin: My pleasure. Thanks for having me. SSR: Of course. We always start at the beginning. Where did you grow up? KM: I was born and raised in Miami Beach. SSR: Nice. Did you always have a love of hospitality or design? Was that part of your childhood? KM: You know what? I wouldn’t say I’ve always had it, but I developed it when I was about 11 or 12 years old. An uncle of mine bought the Shelborne Hotel on Collins Avenue. When he bought it, we started having family dinners there and holiday dinners and just really being there. It was at that time that I really walked in the backhouse of the kitchen first and saw this big operation. Then I really realized that I kind of liked the action of it, even at a young age. Since then, I’ve been very intrigued in hospitality on every level. Then I would say after I graduated Cornell Hotel School at abou

Burt Cabañas, Founder and Chairman of BENCHMARK®, A Global Hospitality Company, Named Chairman of the FIU Foundation

Burt Cabañas, Founder and Chairman of BENCHMARK®, A Global Hospitality Company, Named Chairman of the FIU Foundation
hospitalitynet.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from hospitalitynet.org Daily Mail and Mail on Sunday newspapers.

Things to Do in Miami This Weekend: Food and Drink Events February 26-28, 2021

Eating House chef/owner Giorgio Rapicavoli will open his latest project this weekend: Luca Osteria, named after his two-year-old son. Located on Giralda Avenue, Luca Osteria brings an Italian-inspired menu to Coral Gables, including a selection of house-made pastas dishes such as linguine alle vongole with Florida clams, wine, lemon, and pickled garlic butter; an entrée of pappardelle ragù Bolognese with beef short ribs, mortadella, and nutmeg; and another main course of orecchiette with broccoli coated with black olive, pecorino, and Calabrian chili ragù. Pasta aside, a signature Luca burger is made with dry-aged beef, red-wine onions, fontina cheese, and black truffle. Traditional and natural wines will be offered, along with a list of classic and signature cocktails.

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