Tom Klare

magnify Click image to view more.

They Get You Coming and Going

Abbe Lewis - June 2014

Kirkland, Washington—Upon checking into The Heathman Hotel, guests are lavished with an abundance of posh hotel amenities: daily newspaper delivery, plush robes, and three choices of mattress on the “Art of Sleep” menu.

Lest these warm welcomes be forgotten, when it’s time to check out, a complimentary valet returns guests’ vehicles carrying a sweet surprise—warm cider doughnuts straight from the kitchen of on-site Trellis restaurant.

“They’re given as a little touch that the property has incorporated for weekend hotel check-outs and weekend brunch guests,” states Trellis chef Brian Scheehser. “We have a 10 acre farm, and I wanted to use our farm’s cider in a breakfast preparation—traditional cider doughnuts was the way to go!” Scheehser researched several doughnut machines before settling on the Belshaw Donut Robot Mark II, which has the capacity to produce 109 dozen miniature doughnuts per hour.

To wash the crisp nuggets down, French press coffee can be prepared in the guest rooms and taken to-go.

Camden Harbour Inn in Camden, Maine, also offers surprises to vacationers: whale, lobster, crab, or seal stuffed animals perched atop silver trays in guest rooms. Inspired by the Gulf of Maine, the custom-made sea creatures covered in Thai silk are also available for visitors to purchase ($8.95 each) for a friend or their own souvenir collection.

At the luxe Monastero Santa Rosa Hotel & Spa in Salerno, Italy, departing guests are offered a box of specialty pasta. Created exclusively for the hotel by food designer Mauro Olivieri, the campotti pasta bears the shape of a figure eight. As an added bonus, a recipe from the property’s chef, Christoph Bob, can be found inside the pasta box, allowing guests to take home a taste of the Amalfi Coast.

VIP Ritz-Carlton stayers can eat their cake and have it, too—a signature chocolate cake donning the brand’s slogan, “Let Us Stay with You,” is given at check-out. Created by chef Yusuke Aoki of the Toronto property, the bar-shaped cake, made with Valrhona chocolate and Grand Marnier, is packaged in a couture box that might be mistaken for a handbag. A sweet ending (while easing carry-on woes!) will keep them coming back, indeed.