1. FOOD AND BEVERAGE NOVEMBER NEWSLETTER
COCKTAIL OF THE MONTH
A MOVEABLE FEAST
In November, The Café and Bar offered “A Moveable Feast” featuring a
different oyster and a beverage pairing each week. The final pairing
offered was White Stone Oysters and Guinness! The oysters were from
Chesapeake Bay, Virginia and tasted of cream, sea salt and white
mushroom and paired beautifully with the chocolate, coffee and toasted
wheat notes of the Guinness.
LADY SAPPHIRE
Bombay Sapphire
Liquor 43
Lemon Juice
Lemon Grass Syrup
Egg White
SALES AND MARKETING DEMO
On November 2 to 4, MOATL hosted the MOHG Innovative
Event Sales Solution Training Sessions. F&B prepared creative
and interactive trainings such as a Gnocchi-making
demonstration and food and wine tasting. The goal of these
fun exercises was to develop ways to increase profitability and
expand the knowledge of how every aspect of the operation
connects to labor and profit. F&B provided the team with a
personalized apron with the MOATL logo as a souvenir at the
end of the event.
TEAL TO HEAL AT MANDARIN ORIENTAL, ATLANTA
During the month of November, we offered the “Teal to Heal” promotion at the
Café & Bar in support of the Georgia Ovarian Cancer Alliance. We showcased “blue”
inspired drinks and a dessert, and 20% of the proceeds from each item purchased
was donated to the cause. The menu included the Demise in Violet with muddled
blueberries, gin, lemon juice and crème de violet topped with bubbles, the Lady
Sapphire with Bombay Sapphire, liquor 43, lemon juice, lemon grass syrup and egg
white and Sweetwater’s Blue Beer. The dessert was a Blueberry Pound Cake with
blueberry compote and whipped cream.

2. FOOD AND BEVERAGE NOVEMBER NEWSLETTER
GINGERBREAD HOUSE
Every year, MOATL captivates guests with exciting holiday offerings and a festive ambiance. This year is
no different as it is officially time for sweet scenes, festivities and holiday cheer. Our very own Pastry
Chef, Louis Ortega, has been working overtime to create a gingerbread house display like no other.
When asked about the gingerbread house he said, “I am very thankful to be part of this yearly holiday
tradition and to showcase an interactive piece of my creation”. Though the house itself is constructed
mostly of gingerbread, the design requires many more additional ingredients to make the frosting and
decorative touches. The gingerbread house is now on display in the Lobby!
What inspires you most at your job?
“Pleasing the guest and making them feel at home.
The same way that my family would want to feel while
on vacation.”
Who do you look up to in the department?
“My team. If you have a good team, you have
everything.”
72lb Cake Flour
3 ½ gal Molasses
18lb Butter
22 ½ Light Brown Sugar
300 grams Ground Cinnamon
450 grams Ground Ginger
225 grams Ground Baking Soda
135 grams Ground Cloves
120 grams Kosher Salt
130 grams Ground Nutmeg
320 grams Vanilla Extract
90 Eggs
50lb Powder Sugar
5qt Egg White
2250 Peppermint and Candy
Check out the pictures above detailing the
house-making progress. It took over 1 month
to fully decorate and build this wonderful
display. If you ever wondered about how
much of each ingredient is used to make the
house, this list gives you all the details!
What do you do when you are not working?
“I spend time with my wife and play tennis. I
am a sports enthusiast. I was actually a
professional soccer player when I was 18.”
What’s your favorite food and drink?
“Seafood and red wine. I also like going to
Kyma. They have the best seafood and
everything is fresh. All family celebrations are
also celebrated with them.”
GETTING TO KNOW:
NUNO RODRIGUES, IRD MANAGER
Who do you look up to in the department?
My Team. If you have a good team, you have everything.
What do you do when not working?
Spend time with my wife and play tennis. I am a sport
enthusiast. I am actually a professional soccer player when I
was 18.