Carolyn Stromberg, maitre d?fromage of Old Hickory Steakhouse at Gaylord National Resort, Maryland, is an expert on the complexities of fine cheese?its flavors, textures, heritages, aging processes and wine mates. Here she offers some suggestions on autumn cheeses and pairing wines.

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The InterContinental Rio hotel has opened eñe, a one-of-a-kind Spanish cuisine restaurant, serving tapas, paellas and other traditional Spanish dishes. This is the second establishment for the restaurant, which has its first outpost in Sao Paulo.

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The Lanesborough announces the launch of Apsleys – a Heinz Beck Restaurant, Chef Beck?s first restaurant outside of Italy. The eatery will feature traditional Italian fare with antipasti, soup, pasta, meat and fish, as well as desserts.

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The Four Seasons Hotel Atlanta's Park 75 restaurant each week puts together a menu for a meal the culinary team would like to eat at home. The menu then goes on the hotel?s Web site, and local diners can place their orders by Wednesday for a Friday afternoon pick-up.

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The 80-seat indoor/outdoor restaurant at the Princess d?Annam Resort & Spa on Vietnam?s south-central coast debuts a new menu every day, catering to guest preferences.

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The kitchen setup for La Toque at The Westin Verasa, Napa, plays to the chef's desire to converse with guests?who enter the restaurant through a part of the kitchen that faces the expediting table, where the chef is often working?while also taking into account food and traffic flow.

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The 117-room Upper House in Hong Kong, set to open this month, occupies the upper floors of an atrium-style glass-walled tower within Pacific Place, culminating in a 49th-floor restaurant, bar, lounge and private dining space overlooking Victoria Harbor. That restaurant is Café Gray Deluxe, a modern grand café by Chef Gray Kunz offering service throughout the day.

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Anchoring the Andaz West Hollywood RH restaurant's open kitchen is the main cooking suite, also known as the piano, where the heart of the activity is. That piece is right up front behind the counter, while everything else is an active or supporting backdrop, says Lee Simon of Tampa, Florida-based Innovative Foodservice Design Team, who was responsible for the kitchen design concept.

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In honor of the lighting of Canada's Olympic torch in Athens on October 22, Four Seasons Resort Whistler's Fifty Two 80 Bar has created the 2010 Torch Cocktail: an athletic mix of pear pure, juice-based energy drink and lemongrass-infused vodka.

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The Pavilions, Phuket, welcomes 2 Michelin Star Chef Philippe Etchebest from Hostellerie de Plaisance in Saint Emilion, France, for a gastronomic week from January 13 to 16.

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This fall, Omni Hotels across Texas are giving guests and locals alike the opportunity to experience the genuine local fare of the Lone Star State reinvented by Omni Hotels' chefs.

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When part of a brand?s history includes a world-famous cocktail having been created in the first property?s bar, it?s a no-brainer to run promotions around that story. So now that the Bloody Mary is 75 years old, Starwood?s St. Regis brand is doing exactly that.

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The Balmoral and Gleneagles have teamed up to offer guests a Scottish gourmet experience, with two nights at each hotel. The package includes the number one tasting menu, dinner at Andrew Fairlie, a full Scottish breakfast daily, a bottle of Bollinger upon arrival at The Balmoral, a whisky tasting for two at Gleneagles and guaranteed room upgrades.

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Conny Andersson, Claire Clark, Chris Brown and more.

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Marina Bay Sands and Chef Daniel Boulud have announced that the multiple award-winner will be one of six world renowned chefs featured at the much-anticipated integrated resort complex when it launches in Singapore next year.

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Hilton Worldwide?s focused-service Hilton Garden Inn and Homewood Suites brands have redone their menus recently to better serve guests while also saving on costs.

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Vincent Brunetti, executive assistant manager – food & beverage, at Hyatt Regency Waikiki Beach Resort and Spa is dedicated to offering value for guests given the current economic environment. Brunetti took a few minutes to talk with HOTELS about the concepts of value and customization within roomservice and restaurants.

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The Colony restaurant within the Hyatt Regency Waikiki Beach Resort and Spa is offering three different types of torched sushi: hamachi, a cream-cheese flamed smoked salmon with lavender onion and lemon, and a miso-glazed maguro (ahi tuna) with sprouted daikon radish seeds and sesame.

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In November, Morgans Hotel Group teams with Boston lifestyle impresario Seth Greenberg for the opening of Woodward, a modern-day tavern in the new Ames, the company?s latest boutique hotel.

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The newly restored and re-opened La Mamounia, in Marrakech, Morocco, offers four restaurants and five bars, each providing unique menus. Fabrice Lasnon, executive chef, oversees the venues.

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