Farm-to-Bed: Marcus Samuelsson Launches In-Room Dining at MGM National Harbor

Celebrated chef reveals first foray into room service cuisine at $1.4 billion resort minutes outside of Washington, D.C.

NATIONAL HARBOR, Md. (December 1, 2016) – Every guestroom and suite at MGM National Harbor will double as a dining destination as James Beard Award-winning chef Marcus Samuelsson debuts his first room service experience at the $1.4 billion resort opening Dec. 8. The Ethiopian-born, Sweden-raised celebrated chef revives American comfort classics with gourmet cuisine worthy of a heralded restaurant, yet specially crafted to be enjoyed in the serenity of guests’ private retreats.

“It is unique to cook food that guests will enjoy in their hotel room while lying in bed or sitting on a couch, instead of in a traditional restaurant setting. The cooking has to be even more personal,” said Samuelsson. “That’s why I jumped at the opportunity to create a special in-room experience that guests at MGM National Harbor will not soon forget.”

MGM National Harbor Vice President of Food and Beverage Operations Alison Bybee said, “We want MGM National Harbor to be a true culinary destination. Whether guests are dining at a restaurant, at a bar or even in their room, they are going to experience something spectacular. Chef Samuelsson’s oversight of our in-room dining menu not only elevates the standard of our food and beverage program but continues to push the boundaries for culinary excellence within the Capital Region.”  

Gourmet Breakfast
 

  • Marcus Signatures – Samuelsson will elevate the familiar breakfast with his quintessential culinary flair such as the Virginia Baked Eggs served with spicy tomato, grits, chorizo and Thai basil; or Bird and The Egg, an open-faced fried chicken biscuit sandwich topped with red eye gravy.
     
  • Spirited Awakenings – MGM National Harbor’s guests can have a fun start to the morning with a selection of Samuelsson’s concoctions that bring the kitchen to the cocktail, like the House Bloody Mary that mixes District Made Vodka with a six-hour marinated tomato along with horseradish, chili, celery salt and Worcestershire sauce.
     
  • Fruits, Pastries & Cereal – Even the most simple offerings will be accentuated with memorable finesse like the Yogurt Parfait with Koolberry Compote a seasonal jam of fruit and berries. Sylvain’s Basket of Pastries will deliver a personalized selection of house made savory and sweet breads and pastries.
In-Room Restaurant
 
  • Large Plates Samuelsson will bring distinguished restaurant-caliber cuisine to the guestroom atmosphere with creations like Marcus’ Steak Frites with pasilla chili chilichurri, charred broccoli and béarnaise sauce and Uncle T’s Grilled Salmon with Aleppo Honey, Cauliflower Puree, and Bacon-Celery Gremolata.
     
  • Appetizers & Sides – Innovative small dishes will offer an ideal beginning or accompaniment to an entrée like the Dirty Rice & Shrimp melding flavors of a shrimp sofrito and pineapple piri piri; or Sammy’s Fried Chicken and Waffles served with Sweet Pickled Daikon and K-Town Splash.
Elevated Guest Experience

MGM National Harbor’s 10 luxury suites will exclusively use Butler Service carts, the first room service amenity of its kind in the Western Hemisphere. Designed by IHS Global Alliance in collaboration with Armani Hotels, the truly stylish and fully equipped mobile service cart contains a pioneering climate control system that allows food to arrive at the precise temperature directed by the chef. The rolling unit includes a hot box, an ambient carrier with pull out wine racks, cutlery drawers and linen shelves. The cart is adjustable so it may be used across many delivery and presentation needs such as coffee service, cocktail hour and more. 

All in-room dining carts serving the 308-room resort will feature Tray Tracker, a real-time alert technology that allows for the prompt removal of carts in guest hallways. Created by Axxess Industries, the system was designed to increase staff efficiency by eliminating the need for manual cart discovery and to allow for seamless communication between the guest and resort team. Once the cart is placed outside the door, a hidden receiver in the doorbell will detect the cart’s transmitter sending a signal to an online portal that monitors and manages room service deliveries. The signal will advise the in-room dining team that the cart needs to be removed.

MGM National Harbor also will debut Samuelsson’s first restaurant in the Capital Region, MARCUS.  The 24-hour eatery will offer breakfast, lunch and dinner selections inspired by local Maryland ingredients and traditions.
 
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About MGM National Harbor 
The newest addition to the MGM Resorts International (NYSE:MGM) portfolio, MGM National Harbor has an unrivaled setting offering stunning panoramic views of the eastern shore of the Potomac River in Maryland. The $1.4 billion LEED® Gold Certified resort, which opened December 8, 2016, sits a short distance from Washington, D.C. to the north and historic sites, including George Washington's Mount Vernon estate across the river in Virginia. The 24-story, 308-room resort features premier amenities and experiences for locals as well as visitors from around the world including a dynamic casino with over 125,000 square feet of space that includes slots, table games and poker; a world-class spa and salon; an entertainment theater with flexible seating for up to 3,000; high-end branded retail; 50,000 square feet of meeting space; and restaurants from renowned local, national and international chefs. For more information and reservations, visit mgmnationalharbor.com.


Forward-Looking Statements
Statements in this release that are not historical facts are forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. The Company has based these statements on management's current expectations and assumptions and not on historical facts. Examples of these statements include statements regarding the scope of the Company's development projects and the amenities to be offered. A number of important factors could cause actual results to differ materially from those indicated in such forward-looking statements, including effects of economic conditions and market conditions in the markets in which the Company operates, competition with other destination travel locations throughout the United States and the world, the design, timing and costs of expansion projects, and risks relating to international operations, permits, licenses, financings, approvals and other contingencies in connection with growth in new or existing jurisdictions and additional risks and uncertainties described in the Company's Form 10-K, Form 10-Q and Form 8-K reports (including all amendments to those reports) filed with the Securities and Exchange Commission. In providing forward-looking statements, the Company is not undertaking any duty or obligation to update these statements publicly as a result of new information, future events or otherwise, except as required by law.

Media Contacts
Natalie Mounier/Robert Flicker
Kirvin Doak Communications
nmounier@kirvindoak.com / rflicker@kirvindoak.com
(702) 737-3100
 
Ashley Farkas
MGM Resorts International
afarkas@mgmresorts.com
(702) 692-6730

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