JW EVENT HUB - Marriott International › resourcefiles › yegjw... · Won Beat Bobby Flay reality cooking competition in 2018 Hosted weekly live TV series “Sunday runch” –Baltimore

10360 102 Street

Edmonton Alberta Canada

T5J 0K9

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JW Marriott Edmonton ICE District

JW EVENT HUB

780-784-7950www.marriott.com/yegjw

2All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%).

E V E N T H U B T A B L E G E N E R A L I N F O R M A T I O N

KIRAN PATNAM (Executive Chef)

Executive Chef: Kiran Patnam

As a global Artisan council member for Marriott international, Chef

Kiran Patnam brings a variety of fresh ideas and modern twists to his

new home kitchen at the JW Marriott Edmonton ICE District. His

passion for cooking is comfort cuisine that he infuses with

modernized creativity. Keeping with the trends, he creates

innovative menus which he accents with seasonal flavors and local

ingredients.

Career

Chef Kiran Patnam carries 14 years of culinary knowledge, in a

variety of cooking techniques that infuse his take on modern culinary

art to couple visual presentation and comfort flavors together. He

has tenured at several different Marriott properties and brands

across Asia and the United States including: Ritz-Carlton, JW

Marriott, and Gaylord, expanding his skill and refining his quality of

service for our guests.

Education

Bachelor’s degree in Catering Technology and Culinary Arts from

Culinary Academy of India. Culinary Expertise: Western, Indian and

Japanese

Recognitions

Won Beat Bobby Flay reality cooking competition in 2018

Hosted weekly live TV series “Sunday Brunch” – Baltimore

Honored to Cook at James Beard house - New York City in 2016

Won Gold Medal, Nestle Culinary Competition – USA in 2012

Silver medal in National Chef Competition hosted by Indian

culinary Forum –Delhi, India 2008

Giving Back

Outside of the work, Kiran works with local charity organizations

such as the Children Miracle Network.

Passion

Apart from cooking, Kiran likes painting, travelling and he is huge

fan of cricket and was the captain of his college team.

© 2018 - Marriott International. All rights reserved.

JW EVENT HUB│199 per person

All Food, Beverage, & Event Services are subject to a taxable Service Charge (currently 20%) & GST (currently 5%).

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JW Event Hub Includes: Meeting Room Rental, Basic Audio Visual, Breakfast,

AM Intermission, Lunch & PM Intermission. The JW Event Hub is dedicated to all

event attendees on the 2nd floor.



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MONDAY

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Sunrise smoothie stationPear, berry, yogurt, banana

pineapple, spinach, berries , banana

Sliced fruit displayBerries, melons, papaya & citrus

Individually crafted Greek yogurt parfaitSeasonal berries, local honey pistachio granola crust

Bakery basketButter croissants, muffins, Danishes

Granola stationToasted oats, wheat flakes, honey nut granola, puffed wheat

Seeds-sunflower, flax, pumpkin

Fruits-apricot, cranberry, fig

Milk-soy, almond, whole, 2%

Yogurt-Greek, low-fat, strawberry

HOT SELECTIONSSteel cut oatmeal stationBrown sugar, honey, cinnamon, granola, banana

chips, toasted almonds, raisins, cranberries

Cage-free scrambled eggs (GF, VG)

Egg white frittata with wild mushrooms &

spinach (GF, VG, DF)

Herb roasted red bliss potatoes, vidalia onion,

blistered tomatoes (GF)

Chicken apple sausage (GF)

Applewood-smoked bacon (GF)

All communal breakfasts are for a minimum of 10 guests& 90 minute service time

BREAKFAST

All communal breakfasts include chilled fresh juices, regular & decaffeinated illy® coffee, selection of traditional & herbal teas


Smoothie shootersPineapple, celery, cucumberSpinach, avocado, apple coconut water

Individual fruit cupsSliced melons, berries, mango coulis, toasted coconut, micro mint


Cold canapésCucumber, fetaSmoked salmon & cream cheese

Snack jarsSavory, cookie, candy, granola bars

AM INTERMISSION


(GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian


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LUNCH

MONDAY

SOUP

Alberta bean soup │ Grilled baguette

ULTIMATE SALAD BARLettuce FieldArugula, spinach, endives, lollo rossa, mache, iceberg, romaine, frisée, sunflower sprouts, broccoli sprouts & alfalfa sprouts

ToppingsCandied pine nuts, pistachios, roasted corn, edamame, garbanzo beans, avocado, hardboiled eggs, shaved parmesan cheese, dried cranberries

DressingsCaesar, ranch & blue cheese dressingLemon, red wine, Sherry vinaigrettesOlive oil & aged balsamic vinegar

Harvest grain saladRoasted eggplant caramelized onions & pine nuts

HAND CRAFTED MINI SANDWICHES

Chef’s choice of two sandwiches Beef & vegetarian

ENTRÉE

Lemon thyme marinated roasted bone-in chicken breast (GF)Green olives, preserved lemons, chicken jus

Marinated grilled Canadian salmonBraised cabbage, roasted lemons

ACCOMPANIMENTSSmoked mozzarella & mushroom ravioli, Pesto cream sauce (VG)

Sautéed Swiss chardDouble cut bacon

DESSERTS

Assorted local favorites

COLD SELECTIONSSnack jarsSavory, cookie, candy, granola bars

FromagerieThree kinds of Alberta wood aged cheesesCandied mixed nuts, lavender honey, grapes, fruit preserves, crackers

DIPSCrusted avocado dip │ Tortilla chipsEggplant dip │ Crispy lavash

HOT SELECTIONSBlack bean empanadaChipotle glazed chicken meat balls

PM INTERMISSION




TUESDAY

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Sunrise smoothie stationApple, mint, bananaraspberry, banana, soy milk


Quinoa & coconut oatmeal with strawberries


Granola stationToasted oats, wheat flakes, honey nut granola, puffed wheatSeeds-sunflower, flax, pumpkinFruits-apricot, cranberry, fig Milk-soy, almond, whole, 2%Yogurt-Greek, low-fat, strawberry



Cage free scrambled eggs (GF, VG)

Egg white frittata with asparagus & goat cheese

Herb roasted red bliss potatoes, vidalia onions,





BREAKFAST



Smoothie shootersBerry, mint, yogurtApple, celery, kale



Cold canapésCherry tomato & avocadoZucchini, basil & hazelnuts


AM INTERMISSION




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LUNCH

TUESDAY

SOUP

Cream of mushroom soup (VG, GF)

ULTIMATE SALAD BARLettuce FieldArugula, spinach, endives, lollo rossa, mache, iceberg, romaine, frisée, sunflower sprouts, broccoli sprouts & alfalfa sprouts



Quinoa & edamame with yuzu dressing

Roasted squash, chop spinach, avocado, yuzu dressing


Chef’s choice of two sandwiches Chicken & vegetarian

ENTRÉE

Tandoori spiced Canadian salmon (GF)Vegetable rice pulao, braised beans, roasted lemon

Braised Alberta beef strip steakCaramelized onions, red wine demi-glace

ACCOMPANIMENTSRoot Vegetable Hash (V, VG, GF)

Roasted potatoes (V, VG, GF)Tossed in whole grain mustard

DESSERTS


COLD SELECTIONS


Charcuterie display Meats │ Salami, ham, capicolaMarinated artichokes, pickled peppers & pearl onions

DIPSSpicy black bean dip │ Assorted baby vegetablesTomato dip │ Garlic bread

HOT SELECTIONS

Asian steam basket Steamed pot stickersMushroom, chicken, shrimp, pork

AccompanimentsSweet chili, hot mustard, soy sauce

PM INTERMISSION




WEDNESDAY

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Sunrise smoothie stationPear, berry, banana, yogurtpineapple, spinach, berries, banana


Individual dry fruit & apple muesli






Egg white frittata with smoked salmon & kale






BREAKFAST



Smoothie shootersApple, berries, bananaYogurt, chia seeds, pineapple



Cold canapésSmoked salmon & cream cheesePears & grilled vegetable compote


AM INTERMISSION




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LUNCH

WEDNESDAY

SOUP

Potato & leek soup (GF, VG)

ULTIMATE SALAD BARLettuce fieldArugula, spinach, endives, lollo rossa, mache, iceberg, romaine, frisée, sunflower sprouts, broccoli sprouts & alfalfa sprouts



Fresh mozzarella & golden beets (GF)

Balsamic glaze, arugula, roasted pistachios


Chef’s choice of two sandwiches Turkey & vegetarian

ENTRÉE

Butter chicken (GF)Pickled shallots, fresno & cilantro

Grilled Alberta AAA beef strip steak (GF)Balsamic red onions, herb demi

ACCOMPANIMENTSVegetable rice pilaf (GF, V, VG)


DESSERTS




DIPSGreen pea hummus │ Toasted naanCheddar chipotle dip │ Vegetable chips

HOT SELECTIONSVegetable pakoraChicken samosas

PM INTERMISSION




THURSDAY

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Sunrise smoothie stationPear, berry, yogurt, banana

pineapple, spinach, berries , banana




Granola stationToasted oats, wheat flakes, honey nut granola, puffed wheat

Seeds-sunflower, flax, pumpkin

Fruits-apricot, cranberry, fig

Milk-soy, almond, whole, 2%

Yogurt-Greek, low-fat, strawberry




Egg white frittata with wild mushrooms &

spinach (GF, VG, DF)






BREAKFAST



Smoothie shootersPineapple, celery, cucumberSpinach, avocado, apple coconut water



Cold canapésCucumber, fetaSmoked salmon & cream cheese


AM INTERMISSION




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LUNCH

THURSDAY

SOUP

Alberta Bean Soup │ Grilled baguette



DressingsCaesar, ranch & blue cheese dressingLemon, red wine, sherry vinaigrettesOlive oil & aged balsamic vinegar

Harvest grain saladRoasted eggplant caramelized onions & pine nuts


Chef’s choice of two sandwiches Beef & vegetarian

ENTRÉE

Lemon thyme marinated roasted bone-in chicken breast (GF)Green olives, preserved lemons, chicken jus

Marinated grilled Canadian salmonBraised cabbage, roasted lemons

ACCOMPANIMENTSSmoked mozzarella & mushroom ravioli, Pesto cream sauce (VG)

Sautéed Swiss chardDouble cut bacon

DESSERTS




DIPSCrusted avocado dip │ Tortilla chipsEggplant dip │ Crispy lavash

HOT SELECTIONSBlack bean empanadaChipotle glazed chicken meat balls

PM INTERMISSION




FRIDAY

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BREAKFAST



Smoothie shootersBerry, mint, yogurtApple, celery, kale





AM INTERMISSION




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LUNCH

FRIDAY

SOUP

Cream of mushroom soup








ENTRÉE


Braised Alberta beef strip steakCaramelized onions, red wine demi

ACCOMPANIMENTSRoot vegetable hash (V, VG, GF)


DESSERTS


COLD SELECTIONS


Charcuterie Display Meats │ Salami, ham, capicolaMarinated artichokes, pickled peppers & pearl onions


HOT SELECTIONS



PM INTERMISSION




SATURDAY

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Sunrise smoothie stationPear, berry, banana, yogurtpineapple, spinach, berries, banana


Individual dry fruit & apple muesli






Egg white frittata with smoked salmon & kale






BREAKFAST



Smoothie shootersApple, berries, bananaYogurt, chia seeds, pineapple



Cold canapésSmoked salmon & cream cheesePears & grilled vegetable compote


AM INTERMISSION




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LUNCH

SATURDAY

SOUP

Potato & leek soup (GF, VG)




Fresh mozzarella & golden beets (GF)

Balsamic glaze, arugula, roasted pistachios


Chef’s choice of two sandwiches Turkey & vegetarian

ENTRÉE

Butter chicken (GF)Pickled shallots, fresno & cilantro

Grilled Alberta AAA beef strip steak (GF)Balsamic red onions, herb demi

ACCOMPANIMENTSVegetable rice pilaf (GF, V, VG)


DESSERTS




DIPSGreen pea hummus │ Toasted naanCheddar chipotle dip │ Vegetable chips

HOT SELECTIONSVegetable pakoraChicken samosas

PM INTERMISSION




SUNDAY

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BREAKFAST



Smoothie shootersBerry, mint, yogurtApple , celery, kale





AM INTERMISSION




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LUNCH

SUNDAY

SOUP

Cream of mushroom soup








ENTRÉE


Braised Alberta beef strip steakCaramelized onions, red wine demi-glace

ACCOMPANIMENTSRoot Vegetable Hash (V, VG, GF)


DESSERTS


COLD SELECTIONS


Charcuterie display Meats │ Salami, ham, capicolaMarinated artichokes, pickled peppers & pearl onions


HOT SELECTIONS



PM INTERMISSION




GENERAL INFORMATION

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100% SMOKE FREE POLICY

JW Marriott Edmonton ICE District is a 100% smoke free environment. In an effort to provide every guest with a comfortable, clean, fresh & healthy accommodation we have a strictly enforced non-smoking policy. Smoking is not permitted within 25 feet of the hotel entrance or anywhere on hotel property. Please advise your attendees of this policy. Violators of this policy will be fined up to $250. Persons securing rooms on behalf of a group are expected to publicize this policy to all members of the group. The Hotel will at every opportunity advise the public of this policy on all printed materials, website, at time of booking & at check-in.

DECORATIONS Arrangements for floral centerpieces, special props & entertainment may be made through an outside vendor. Please inform your Event Manager of any special arrangements made with an outside vendor. All decorations must meet with the approval of the Edmonton Fire Department regulations. The Hotel will not permit the affixing of any items to the walls or ceilings of the rooms unless written approval is given by the Events Department. Terms of décor guidelines will be further established in your contact. Any confetti or sparklers are not permitted on site.

SIGNAGE All signage to be placed in the hotel must be professionally printed & approvedin advance through your Event Manager. Event signage is not permitted withinthe first floor lobby. Use of push pins, tacks, nails, putty, duct tape & otherforms to attach posters, banners & other signage on the meeting room walls,doors & public areas is strictly prohibited. Banners or posters are to be hung by hotel staff. Banner hanging fees will apply depending on size & number.

OUTSIDE FOOD & BEVERAGE POLICYAll food & beverages served at functions associated with the event must be provided, prepared, & served by hotel banquet kitchen, & must be consumed on hotel premises. All restaurant & in-room dining items must be consumed in the restaurant or personal sleeping room, not in banquet function space.

BANQUET FOOD & BEVERAGEConsuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. As per Alberta health regulations, non-consumed food & beverage items may not be removed from the facility.

SPECIALIZED MENUThe Event Management Team & our Executive Chef will be pleased to assist in creating any specialized menus for your function. We will be pleased to further assist you with any requirements involved to the success of your event.

SERVICE CHARGE & SALES TAXAll Food, Beverage & Meeting Room Rental is subjected to a 20% service charge & 5% GST. All audio visual items are subjected to a 20% charge for set up/tear down, on-site site support & 5% GST.

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DUE TO LIMITED STORAGE, GUEST PACKAGES The hotel will not accept packages more than three (3) business days prior to your function date & notification of deliveries must be in writing. Shipments must include: company/group name, your representative's name, return address & date of function. The hotel will not assume any responsibility for the damage or loss of merchandise sent to the hotel for storage. Handling charges will be assessed based on volume.

LIQUOR LAWS & REGULATIONS The JW Marriott Edmonton ICE District is committed to a policy of providing legal, proper & responsible hospitality. The sale & service of alcoholic beverages is regulated by the Alberta Gaming & Liquor Commission. The JW Marriott Edmonton ICE District, as licensee, is responsible for administration of these regulations. It is a hotel policy that liquor may not be brought into the hotel for use in banquet or hospitality functions.

BANQUET/EVENT GUARANTEE The group will have all menu selections completed no later than thirty (30) days prior to the event. The group will also notify the event manager at the hotel of the final count no later than three (3) working days prior to the event, or the expected number will be used. This number will be your guarantee & is not subject to reduction. We will set & prepare food for 3% over the guarantee.

MEETING SPACEThe hotel reserves the right to change room locations specified in your contractshould your attendance change or as deemed necessary by the hotel. All meetingrooms are set up in accordance to the approved banquet event orders. Changesto the set up on-site will result in a minimum $150 change set up fee.

SOCAN & RE:SOUND FEEAll functions where music is part of the entertainment are subject to the society of composers, authors & music publishers of Canada (SOCAN) & RE-SOUND) music tariff fees.

JW EVENT CONCIERGE (MEETING SERVICE APP)With Marriott's meeting services app, you can manage your event without everleaving your seat. It handles the details so that you can get back to what mattersmost – the people.Our app relieves the stress of time, space & language barriers by connectingplanners & hotel teams on any web-enabled device in real time, 24/7. Itcreates more time to empower, showcase & personalize every event fromplanning through billing.

Documents

JW EVENT HUB - Marriott International › resourcefiles › yegjw... · Won Beat Bobby Flay reality cooking competition in 2018 Hosted weekly live TV series “Sunday runch” –Baltimore