Hockey, in the form of Blackhawks Restaurant, has arrived at Chicago O’Hare International (ORD).
“We are very excited to welcome Blackhawks Restaurant to O’Hare International Airport,” says Chicago Department of Aviation Commissioner Rosemarie S. Andolino. “The city of Chicago is proud of our 2010 national champions. By featuring Chicago’s iconic restaurants, shops and sports teams at our airports; we are helping to showcase our world-class city to millions of travelers from around the globe.”
The restaurant is a joint effort between HMSHost Corp., and the Chicago Blackhawks, winner of four Stanley Cup championships. The restaurant is reminiscent of the neighborhood bars and restaurants where fans gathered to watch the home team. The menu features items from the original, locally known Stanley’s Kitchen &Tap, which has been known as the city’s premier hockey-watching and dining destination with a menu of American home-style cooking. In addition to the traditional menu, which includes Red Neck Poutine, Trailer Chips and Classic Wings and Sliders, Angus Stanburgers, Big Eats & Platters, Bodacious Salads and Cheli’s Chili (by former Blackhawks Captain Chris Chelios), the ORD location offers breakfast, as well as beer on tap, wines by the glass and premium cocktails.
“It is our pleasure to bring exciting dining options that represent one of the most beloved sports teams here in Chicago and the signature local flavor that will make the day better for O’Hare’s travelers,” says Stephen Douglas, vice president of business development for HMSHost.
The restaurant can be found in Terminal 2, near Gate E3.
“We are proud to partner with HMSHost and the Chicago Department of Aviation to open the Blackhawk’s Restaurant at O’Hare International Airport, one of the first of its kind in professional sports,” Blackhawks President and CEO John McDonough says. “This unique establishment will give Blackhawks fans, and hockey fans from all over the world, a place to feel at home when traveling through Chicago.”
In other HMSHost news…
The company has been awarded a 10-year agreement for food and beverage to Los Angeles International (LAX) Terminal 4. The restaurants will offer a mix of local and regional fare.
“We have a cast of new, talented and proven restaurants that will put the ‘L.A.’ back into ‘LAX,'” said Los Angeles World Airports Executive Director Gina Marie Lindsey.
Well-known local dining icons – Campanile, Cole’s, Real Food Daily, 8 oz. Burger, La Provence Patisserie & Cafe, and the L.A. Gourmet Street Truck – will make their debut at Terminal 4’s Angeleno’s Market, the theme HMSHost created to encompass the culinary diversity that contributes to the region’s distinction. The area, inspired by L.A.’s Grand Central Market, will also have a Starbucks.
“These signature restaurants are mainstays of Los Angeles dining,” says Steve Johnson, HMSHost’s senior vice president of business development. “Now, travelers at LAX will have the opportunity to experience a snapshot of the true flavor of L.A. We are delighted to bring the best representation of L.A. food to the airport and know these new dining options will make the traveler’s day better.”
The new restaurants are expected to open late summer 2012.
The first of three people have graduated from HMSHost’s externship program through the Culinary Institute of America. The school, in Hyde Park, N.Y., placed the three program participants in airports: Brian Adamo studied at Tampa International (TPA), Shawn Dickensheets went to Seattle-Tacoma International (SEA) and Kathryn Woodliff was placed at Minneapolis-St. Paul International (MSP).
Adamo finished his rotation two weeks ago and was taken to dinner to celebrate his success.
“I leave the externship experience realizing how performance goals and objectives can be met and exceeded through a well managed and trained team,” he says.
To thank people who had helped him on his journey, Dickensheets cooked an early dinner for local management.
The program “has far exceeded any notion of a great experience,” he says. “It has been a pivotal experience for my career and life goals.”
Woodliff will wrap up her externship at the end of August. All three will be given plaques to honor their achievements.
HMSHost will host a job fair at the institute in August to recruit for the next group. Participants will again study at TPA, SEA and MSP. The company is also launching a recipe contest, in which students will submit original recipes, with judging taking place in the fall; the winning entry will appear on HMSHost menus for a year and will be highlighted as being created by a CIA student.
Read about HMSHost and other airport food operators in ARN’s July Food & Beverage issue. Click Here to subscribe!
