OMNI INTERLOCKEN RESORT PRESENTS MERITAGE RESTAURANT
BROOMFIELD, Colo. (June 24, 1999) -- Specialty menu items, prepared using regional flavors and served in a setting with spectacular views, will be the cornerstone of the Meritage dining experience. Omni Interlocken Resort's Executive Chef, Thomas Ryan, combines his exceptional culinary talent, developed from restaurants around the United States and the world, to create unique specialty cuisine menu for Meritage guests. The Omni Interlocken Resort and Meritage restaurant will open July 2, 1999.
"While traveling the world, my heart has always been in Colorado," said Omni Interlocken Executive Chef, Thomas Ryan. "Standing on the Meritage patio, overlooking the Flatirons above Boulder with the mountains rising behind, I'm always reminded why I returned to Colorado."
Ryan began his career at the prestigious Culinary Institute of America, Hyde Park, NY. Upon graduation, Ryan traveled to Europe on a two-year exchange program to West Germany, where he perfected his craft and sampled the regional foods of Europe while working for the Sheraton in Munich. After Europe, Ryan worked at the trendy Beverly Hills Hilton, and the luxury Ritz-Carlton chain. After opening several dining operations for Ritz-Carlton, including its property in Aspen, Ryan chose to mover closer to "home" with the Omni Interlocken. Ryan also worked with Rosewood Hotels and Resorts and has catered to the most discriminating culinarians in cities such as Los Angeles, New York, Washington, D.C., Miami and the British Virgin Islands.
Chef Ryan has taken special care to search out the finest local produce growers and specialty food suppliers to make his entrees something to remember. Luscious vine-ripened tomatoes and Haystack Mountain Grateful Goat cheese from Niwot, Colorado, are just a few of the mouth-watering elements that will be included in Chef Ryan's entrees. Ryan has designed a selection of entrees for the hotel that cater to both the down-to-earth sensibilities of the West and the sophisticatedpalate of the seasoned traveler.
"We are very excited to have Chef Ryan on board," said Richard Maxfield, General Manager of Omni Interlocken. "I firmly believe his culinary talents and international experience will make Meritage a unique and highly popular restaurant in the Boulder-Denver area."
Some of the specialty menu items include appetizers such as seared Ahi tuna and lump crab on lemon arugula with black sesame vinaigrette. Entrees include items such as smoked Colorado rack of lamb brushed with Pinot Noir glaze served with gratin potatoes and colossal shrimp on a bed of linguine seasoned with white truffle and rosemary oil.
Chef Ryan has christened the menu as "Colorado-American" cuisine. He places emphasis on thetraditional and unpretentious, using fresh, regional produce and plans to spice the core menu with a variety of seasonal specials, including appetizing entrees for the health conscious. "I'm confident that I'm creating an exciting dining experience, not only for our hotel guests, but also for our valued local patrons," said Ryan.
Framed by floor to ceiling windows offering a breathtaking view of Long's Peak, Meritage welcomes you for breakfast, lunch and dinner with its comfortable ambienceof casual elegance, complete with a grand stone fireplace and outdoor patio. Guests can make reservations by calling 303-438-6600. The Omni Interlocken Resort also features the Tap Room, an upscale pub and sports bar and the intimate Lobby Bar. These are ideal, new places to choose when friends and associates ask you, "Where should we meet?"
Located at U.S. 36 and the 96th St. interchange, the Omni Interlocken Resort is a joint venture between Omni Hotels and Interlocken Ltd. The $82.4 million Omni Interlocken Resort is designed to serve as the premiere hotel and conference resort in Denver-Boulder. With 390 guest rooms, all rooms offer breathtaking vistas of the mountains or the valley. The resort has 34,000 square-foot of conference facilities, which include 10 rooms of dedicated meeting space, including 2 ballrooms, conference rooms, and an impressive boardroom. In addition, the resort will have three restaurants, 24-hour gourmet in-room dining and a full-service health club and spa. Omni Interlocken's 27-hole championship course is scheduled to open September 1999.
Contact:
Kim Clay
Omni Hotels
kclay@omnihotels.com
Contact: Meghan Dougherty or Adam Eichberg
InterMountain/RKH
(303) 534-5409
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