January Tip of the Month
Luck Throughout The New Year
What you do and eat to bring in the New Year plays a big part of the celebration, so be with the people you love and eat the things you crave.
In Spain and Portugal, you are to eat a dozen grapes at the turn of the hour. While eating each grape, speak the months of the New Year; if the grape tastes sweet, the month will be good.
In Turkey, you are to eat pomegranates; the color red and the shape symbolize good luck.
In Denmark, you are to eat a donut for luck. This symbolizes the year coming full circle and bringing luck.
In Italy, you are to eat lentils. They are shaped like coins and symbolize prosperity.
In Japan, you are to eat soba noodles. The noodles symbolize long life and you are to eat without breaking the noodles.
In Greece, England, Holland, and Mexico, you are to eat a cake with coins buried inside. If you are the lucky one to get a hidden coin, your year will be filled with luck.
In Germany and Poland, you are to eat fish with scales. The scales symbolize silver and prosperity.
In The United States, you are to eat black eyed peas, rice, pork and cabbage (for prosperity). In the south, the traditional dish is Hopping John, a stew made with black eyed peas, ham, rice and collard greens (part of the cabbage family).
The First Day of the Year
If you eat pork, you will be "living high on the hog" for the new year.
*Pigs root forward, symbolizing progress.
If you eat chicken, you will be "scratching for a living" for the new year.
*Chickens scratch backwards.
If you eat beef, you will have "plain old bad luck" for the new year.
*Cows stand still.
What you do and eat to bring in the New Year plays a big part of the celebration, so be with the people you love and eat the things you crave.
In Spain and Portugal, you are to eat a dozen grapes at the turn of the hour. While eating each grape, speak the months of the New Year; if the grape tastes sweet, the month will be good.
In Turkey, you are to eat pomegranates; the color red and the shape symbolize good luck.
In Denmark, you are to eat a donut for luck. This symbolizes the year coming full circle and bringing luck.
In Italy, you are to eat lentils. They are shaped like coins and symbolize prosperity.
In Japan, you are to eat soba noodles. The noodles symbolize long life and you are to eat without breaking the noodles.
In Greece, England, Holland, and Mexico, you are to eat a cake with coins buried inside. If you are the lucky one to get a hidden coin, your year will be filled with luck.
In Germany and Poland, you are to eat fish with scales. The scales symbolize silver and prosperity.
In The United States, you are to eat black eyed peas, rice, pork and cabbage (for prosperity). In the south, the traditional dish is Hopping John, a stew made with black eyed peas, ham, rice and collard greens (part of the cabbage family).
The First Day of the Year
If you eat pork, you will be "living high on the hog" for the new year.
*Pigs root forward, symbolizing progress.
If you eat chicken, you will be "scratching for a living" for the new year.
*Chickens scratch backwards.
If you eat beef, you will have "plain old bad luck" for the new year.
*Cows stand still.
A list of don'ts for the first day of the new year:
*Don't do laundry, you don't want to wash anything away.
*Don't let a fire go out.
*Don't use scissors.
*Don't take out anything, even the garbage.
*DO NOT SNEEZE. You don't want to loose anything, especially any luck.
A list of do's for the new year:
*Open a new calendar.
*Drink the last of any open bottles before the new year.
*Pay off any bills, you don't want to start the new year with debt.
*Wear something new on the first day. This will bring new garments all year.
*Open all doors at the stroke of midnight to let the prior year out.
*Drink the last of any open bottles before the new year.
*Pay off any bills, you don't want to start the new year with debt.
*Wear something new on the first day. This will bring new garments all year.
*Open all doors at the stroke of midnight to let the prior year out.
*MAKE AS MUCH NOISE AS POSSIBLE. You want to scare away evil.
To learn more about the Hottest Culinary and Dining trends please e-mail Chef Downes at: William.Downes@marriott.com
We look forward to Creating a Memorable Dining experience!
To learn more about the Hottest Culinary and Dining trends please e-mail Chef Downes at: William.Downes@marriott.com
We look forward to Creating a Memorable Dining experience!
Chef de Cuisine William Downes
Chef William Downes redefines the approach towards hotel food. He creates his distinctive menu using old world Tuscan philosoph
y of the finest and freshest seasonal and regional ingredients. He sources locally grown produce, meats, poultry, and dairy using organic whenever possible.
Chef William joined the Bridgewater Marriott in 2007, bringing with him a wealth of experience and knowledge from high end Hotels in the Mid Atlantic region. Prior to Bridgewater Marriott, Chef William was owner and Executive Chef of Restaurant Lila located in the National Hotel in Frenchtown, NJ, where he obtained the highest compliments from local and regional reviews. Leading to Frenchtown, he was Executive Sous Chef at the prestigious Molly Pitcher Inn, in Red Bank, NJ.
Realizing his passion for the culinary arts and dedication for perfection, Chef William enrolled at The Academy of Culinary Arts, in Mays Landing, NJ. Here he was able to hone his culinary skills to become one of the areas finest chefs.
y of the finest and freshest seasonal and regional ingredients. He sources locally grown produce, meats, poultry, and dairy using organic whenever possible.Chef William joined the Bridgewater Marriott in 2007, bringing with him a wealth of experience and knowledge from high end Hotels in the Mid Atlantic region. Prior to Bridgewater Marriott, Chef William was owner and Executive Chef of Restaurant Lila located in the National Hotel in Frenchtown, NJ, where he obtained the highest compliments from local and regional reviews. Leading to Frenchtown, he was Executive Sous Chef at the prestigious Molly Pitcher Inn, in Red Bank, NJ.
Realizing his passion for the culinary arts and dedication for perfection, Chef William enrolled at The Academy of Culinary Arts, in Mays Landing, NJ. Here he was able to hone his culinary skills to become one of the areas finest chefs.
Executive Chef Kevin Goodchild
Chef Goodchild joins the Bridgewater Marriott from the JW Marriott Ihilani Resort and Spa in Hawaii, where he was the Executive Sous Chef.
Prior to Hawaii he spent four years in the Caribbean at the Marriott’s Frenchman’s Reef Resort and Spa in St Thomas. He ran the upscale Tavern on the beach as the specialty restaurant chef. The Tavern was voted in the top three throughout the Caribbean for dining destinations. He also oversaw banquets and served as the senior sous chef of this 540 room property. In between he spent a few months in Southeast Asia practicing and trailing chefs at the JW Marriott Bangkok, Singapore hotel and JW Hong Kong.
Before joining Marriott in 2000, Chef Goodchild worked for the Dome Restaurant in Greenwich, Connecticut. Kevin was the opening Chef of a few different concept restaurants and earlier in his career focused on higher volume atmospheres.
Born and raised in Fairfield, Connecticut, he began his culinary journey at twelve years old washing dishes at a family restaurant. By watching the chef, he knew at that point, this was the career path he wanted. Kevin is extremely passionate and innovative about the food he produces and the culinary experiences that he offers to the guests. He stays close to the organic slow food movement and focus as much as possible on natural, locally grown, and fresh products. Hand picked organic produce from the farm today simply prepared and on your plate tonight.
