Editorial Board   

Mr. Hildebrandt

Patrick Hildebrandt

Executive Chef, Texican Court, a Valencia Group Hotel

We will need to get move from Patrick and he's unavailable this week.

Two Mules Cantina, the popular restaurant and bar within Valencia Group's new Texican Court, opened to the public January 14, 2019, for breakfast, dinner, happy hour and weekend brunch. Executive Chef Patrick Hildebrandt has created a delicious destination that showcases Southwestern-inspired dishes, including El Paso Eggs Benedict, Chilaquiles, Breakfast Torta, Smoked Barbacoa Mini Tostadas, Cochinita Pibil and Torta Cubana. When contemplating our menu, I immediately thought of rustic, hearty and spicy food at its most satisfying. Our menu, influenced by Spanish, Mexican, Native American and cowboy cultures, is a flavor powerhouse of cilantro, chilies, lime and avocado.

The flavors are as unique and varied as the landscape itself. Imbued with native, earthy ingredients, cosmopolitan savor and the distinctive heat from south of the border, this cuisine is an iconic symbol of the cultures and geography from which it is derived.

Today, we easily incorporate the roasted, smoked and spicy flavor ingredients so popular in Southwestern foods into our everyday cuisine. A trip to favorite grocer or vendor will supply the necessary ingredients for an adventurous exploration of a remarkable cooking style.

True to its Southwestern theme of big, bold and zesty flavors, Texican Court also has an on-site specialty tequila bar that serves up craft cocktails in a cozy firelit space. Located in the reception area adjacent to the reflecting pool, you can sample regional and rare-find tequilas with friends and colleagues. Hours are 3 - 11 p.m. daily. Texican Court has 152 retro-inspired rooms, 3,500 square feet of indoor meeting and event space, three distinct courtyards, a circular-styled pool, large wood-burning fire pits, rocking chairs, live music and more. The hotel's design features Spanish mission-style architecture with a subtle layer of Texas, making it a unique blend of Mexican and the Lone Star State cultures.

Hildebrandt came to Texican Court with over a decade of first-class hospitality experience, having worked previously at Sweet Basil in Vail, Colorado, the Empty Stomach Group in San Antonio and The Hollow in Georgetown, Texas.

Please visit http://www.texicancourt.com for more information.

Mr. Hildebrandt can be contacted at 512-786-9159 or phildebrandt@valenciagroup.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.