Industry News | December 10, 2012
Authentic Brands Launches Marilyn Monroe-Inspired Cafe
Industry leaders have partnered with Authentic Brands Group to launch the first-ever Marilyn Monroe Cafe flagship location next to Millionaires' Row along Toronto's affluent lakefront suburb of Oakville.
Marilyn Monroe Cafe celebrated its grand opening during the November 9-11 weekend and has quickly become a staple in the heart of downtown Oakville.
Furnishing by prestigious designers like Philippe Starck with Dedon, Eero Saarinen with Knoll, Diesel with Foscarin, and Tom Dixon inspires the interpretation of the clean aethetic and sensual lines of the mid-century modern era. A luxurious choice of materials, modern furniture, and subtle architectural detail culminate in an inviting space for all guests, whether on the go or casually snacking and sipping premium espressos.
Captivating international audiences with her charming personality and graceful cinematic performances, Marilyn Monroe's timeless beauty and charisma are the inspiration behind the Marilyn Monroe Cafe.
The cafe is designed by Mason Studio to be a place Marilyn would be comfortable in, featuring a relaxed but elevated design experience with lush menu options.
The Marilyn Monroe Cafe drink menu features smoothies ranging from flavors like Mango Tango to Mint Chocolate Chip, and luscious hot drinks like Red Velvet and Creme Brule Lattes made with the Adonis T3 espresso machine.
Breakfast goers can pair lattes with hearty, organic, wholesome oatmeal; New York-style bagels, and French flaked croissants.
Those with something sweeter in mind have a wider number of selections from the dessert menu, like gourmet cupcakes and artisan cheesecakes.
Marilyn Monroe Cafe guests can use a sleek new mobile app called "MM Cafe" to order ahead of time and skip the line. The app is available on Apple iTunes, where it can be downloaded for free.
In addition, cafe guests' experiences will be further enhanced by stunning JBL Audio, featuring 22 speakers of complete clarity. Music programming is selected digitally by the vibe of the songs' algorithms. The sound system automatically sets the volume level, based upon activity in the cafe.
The cafe features Marilyn Monroe photographer Milton Greene's exclusive photographs of the world's most legendary blonde bombshell. The photos featured in the cafe are from Marilyn's Ballerina Series, Red Sweater Series, Tennis Sweater Series, and more.
A wide array of merchandise will also be available at the Marilyn Monroe Cafe, including totes, laptop sleeves, and iPhone cases.
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.