Prevue September/October 2011 - (Page 36)

“Sustainability is huge for us. It’s part of what we do and who we are.” ATLANTA: SOUTHERN SUSTY The Miller Union Stockyards in Westside, Atlanta came to life in the early 1900s next to the city’s meatpacking district. Today it’s a boho chic neighborhood with progressive tenants like Miller Union restaurant, which won a slew of Best New Restaurant awards in 2009. The food and design ethos celebrate a strong sense of community and responsibility. In terms of the design, the tables are constructed from reclaimed wood, while walls and wine bookcases were built out of recycled snow fencing from Wyoming. That rusty/susty vibe is enhanced with big industrial pot lamps, refurbished steel windows and antique armoires. And there are five different semi-private dining rooms for group planners to book. Total buyout capacity is 100 pax. “There’s a lot of layers of patina that come into play,” says co-owner/chef Steven Satterfield. “It’s a cross between a farmhouse and industrial factory.” Every day, Satterfield checks the availability lists with local suppliers detailing not just what’s fresh, but what’s still growing. It’s called “harvest to order.” Satterfield places his purchase order, and then the purveyors harvest the items for same day delivery. Try the Georgia quail/blackberry salad and chocolate soufflé cake with caramelized banana ice cream. “Sustainability is huge for us, it’s a big part of what we do and who we are,” says Satterfield. “It’s more meaningful when you’re actually doing the right thing for the community.” And the response from diners, Steven? “It’s been incredible, there’s something kind of magical happening every day here. The choices that we make, they make us feel good about our job and they make diners feel good about their choice coming here.” ORLANDO’S GREEN OCTOBER A leader in Orlando’s sustainable movement, The Peabody Orlando is committed to a variety of initiatives. For example, a portion of proceeds from every bottle of EcoWater in guestrooms is donated to conservancy funds, “offsetting the negative carbon imprint of producing each bottle by more than 200 times,” says Marshall Kelberman, director of rooms. Peabody is part of a local group of hotels putting together a protocol named Green Destination Orlando, launching October 1. Partners include Rosen Hotels, Hilton Orlando, Pointe Orlando, Orange County Convention Center and the local chapter of the U.S. Green Building Council. “We’re collectively hoping to create a model in which the convention destination is designated green, which may eventually lead to LEED certification,” says Kelberman. Also on October 1, the new 400-room Wyndham Grand Orlando Resort, Bonnet Creek opens within a pristine woodland setting highlighted by the Rees Jones-designed Championship Golf Course and a 10-acre lake. The natural environment plays a central role in the resort’s theme, ranging from the Deep Blue Seafood Grille, with gluten-free, vegan and vegetarian meals, to the Blue Harmony spa’s design, which is the prototype for new spas at Wyndham Worldwide. 36 | prevue magazine

Table of Contents for the Digital Edition of Prevue September/October 2011

Back Bay, Boston
Manchester
Meliá Hotels & Resorts
San Francisco/Denver/Cleveland
HSMAI + Soles4Souls
IRF/MGM Resorts, Las Vegas
Daytona Beach
Sustainability: The Next Big Thing
Central America
India
Sweden
Barcelo Resorts/Samana, DR
Portland

Prevue September/October 2011