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Celebrating ‘The Suite Life’ with Beverly Hills 100th Centennial Decades of Traditions

Suite100 Celebrating Beverly Hills Centenial

This  year, 2014 marks the Centennial of The City of Beverly Hills, 100th Anniversary. To celebrate this tremendous milestone, The Beverly Hills Hotel & Bungalows, Montage Beverly Hills, The Beverly Hilton, L’Ermitage Beverly Hills and the Peninsula Beverly Hills partnered with the Beverly Hills Conference & Visitors Bureau, in an unprecedented hospitality project called “Suite 100”.

Leave it to Beverly Hills to celebrate in luxury, comfort and deliciousness. Each participating hotel has restyled a suite representing a different decade from the last amazing 100 years, celebrating the style of one of the world’s most glamorous cities.

Chefs L to R: Brandon Weaver, Chef de Cuisine of The Roof Garden, The Peninsula Beverly Hills, Gabriel Ask, Executive Chef Montage Beverly Hills, Chris O’Connell, Executive Banquet Chef and Thomas Henzi, Executive Pastry Chef, The Beverly Hilton and Andrew Adams, Culinary, L’Ermitage Beverly Hills.

(Photo): Chefs L to R:  Brandon Weaver, Chef de Cuisine of The Roof Garden, The Peninsula Beverly Hills, Gabriel Ask, Executive Chef Montage Beverly Hills, Chris O’Connell, Executive Banquet Chef and Thomas Henzi, Executive Pastry Chef, The Beverly Hilton and Andrew Adams, Culinary, L’Ermitage Beverly Hills.

For Suite 100, each hotel has transformed one of its suites in an effort to transport guests who stay in the room back to moments in time from the past 100 years and showcase the style of that era with the glamour and excitement which can only be Beverly Hills.

Lauren McEwen, Public Relations Manager, Montage Beverly Hills; George Nickels, Director of Catering and Conference Services, Montage Beverly Hills; Karissa Fowler, Communications Manager, Beverly Hills Conference & Visitors Bureau; Brandon Weaver, Chef de Cuisine of The Roof Garden, The Peninsula Beverly Hills; Gabriel Ask, Executive Chef Montage Beverly Hills; Chris O’Connell, Executive Banquet Chef, The Beverly Hilton; Irine Spivak, PR & Marketing Manager, The Beverly Hilton; Thomas Henzi, Executive Pastry Chef, The Beverly Hilton; bloggers of My Belonging Tommy Lei and Martin Angulo; Andrew Adams, Culinary, L’Ermitage Beverly Hills and Nicholas Rimedio, Director of Food & Beverage, L’Ermitage Beverly Hills.

(Photo): Lauren McEwen, Public Relations Manager, Montage Beverly Hills; George Nickels, Director of Catering and Conference Services, Montage Beverly Hills; Karissa Fowler, Communications Manager, Beverly Hills Conference & Visitors Bureau; Brandon Weaver, Chef de Cuisine of The Roof Garden, The Peninsula Beverly Hills; Gabriel Ask, Executive Chef Montage Beverly Hills; Chris O’Connell, Executive Banquet Chef, The Beverly Hilton; Irine Spivak, PR & Marketing Manager, The Beverly Hilton; Thomas Henzi, Executive Pastry Chef, The Beverly Hilton; bloggers of My Belonging Tommy Lei and Martin Angulo; Andrew Adams, Culinary, L’Ermitage Beverly Hills and Nicholas Rimedio, Director of Food & Beverage, L’Ermitage Beverly Hills.

On June 1, 2014,  the hotels participated in the Suite 100 and unveiled unique customized menu items inspired by the different time periods (decades) from the past 100 years.

Montage Beverly Hills Forties’ Film Noir (40s)1940’s. Executive Chef Gabriel Ask’s Suite 100 menu served in Parq Bar, includes Panzanella Salad, Chilled Crab Tower and a specialty cocktail menu with drinks named after notable 40’s icons like the William Faulkner, Alfred Hitchcock and Ernest Hemingway.

Suite 100

The Beverly Hilton Style and Sophistication (60’s)

The 60’s brought us both sophistication and the freedom of rebellious attitudes. The Beverly Hilton’s Suite 100 reminds us of that panache and innovation of the time with the Hollywood-Regency style. Served in the Lobby Lounge and at Circa 55, the Suite 100 menu includes desserts such as Profiterole with Warm Chocolate Ganache Sauce and Strawberry Ice Cream Sandwich crafted by Executive Pastry Chef Thomas Henzi. The Beverly Hilton also offers popular 1960’s cocktails such as: French 75, Old Fashion and Mint Julep. Don’t forget to stop in during Happy Hour when these tasty cocktails are also available.

Beverly Hills Hotel Mixer 22

The Peninsula Beverly Hills – The Birth Of Modern Glamour (90’s)

The Peninsula’s Suite 100 is the embodiment of modern Hollywood glamour inspired by the style and excitement of award season. The Peninsula’s Suite 100 menu, crafted by Executive Chef David Codney and served in The Club Bar, features signature bites that have remained beloved guest favorites since the hotel’s opening in 1991 including Truffled Macaroni and Cheese and Chilled Jumbo Prawns with Cocktail Sauce. A 90’s favorite, the Cosmopolitan, will also be served.

Brandon Weaver, Chef de Cuisine of The Roof Garden, The Peninsula Beverly Hills prepares Truffle Macaroni and Cheese from the Suite 100 special menu.

Brandon Weaver, Chef de Cuisine of The Roof Garden, The Peninsula Beverly Hills prepares Truffle Macaroni and Cheese from the Suite 100 special menu.

L’Ermitage Beverly Hills and The Era of Studio 54 – Fashion Meets Art (70’s)

Suite 100 Beverly Hills

This fabulous Suite 100 is a an homage to Andy Warhol’s Factory and Halston, the era’s favorite designer. Served in Livello Lounge, Chef Nicholas Rimedio’s menu includes Yakitori Grilled Organic Chicken and Horseradish Cheddar Skewers, Beef Skewers with Parmesan Fondue and popular 70’s cocktail Harvey Wallbanger.

Beverly Hills has outdone itself and has gone all-out with some of the most delicious and custom crafted menus and cocktails ever featured in the history of the city. This is clearly a once in a lifetime opportunity to experience a centennial of food, fashion, art, sophistication and luxury from decades past in the presence of today.

Congratulations Beverly Hills, it’s been decades of history, glamour and fabulous food and fun all within your city limits. Thank you for the good times and one of the most incredible recreations of Food, Fun and Fabulous the city has ever known!
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