Sustainable Evolution Inspires Natural Power Breakfast

Organic, freshly-squeezed fruit and vegetable juices and yogurt smoothies

We all know that breakfast is the most important meal of the day and now the InterContinental New York Barclay has come up with an affordable and healthy option for all those New Yorkers on the go. Whether you’re visiting the Big Apple or live in the area, for an unsurpassed New York breakfast comprised of local, sustainable and organic food, Executive Chef Carmine Marletta has created the Natural Power Breakfast buffet. Sure to provide the energy and clarity necessary for a day on the town or in the boardroom, the $33 buffet is offered Monday through Friday 7:00 a.m. to 10:30 a.m., and 7:00 a.m. to 11:30 a.m. Saturday and Sunday. Reservations are appreciated; call 212-906-1400 or 212-906-3144. The offer is part of The Barclay’s Sustainability in the City, a sustainable hospitality initiative for the classic New York hotel implemented by General Manager Hervé Houdré and his team.

The InterContinental New York Barclay’s Natural Power Breakfast features such items as organic, freshly-squeezed fruit and vegetable juices and yogurt smoothies, Holly’s Organic Oatmeal with Organic Vine-sweetened dried fruits from Southern California, wild honey, organic Berkshire Mountain Granola from Massachusetts, smoked wild Alaskan King salmon, hormone-free meats such as Iowa farm naturally- raised smoked ham, bacon and turkey, Esbenshade Farms, Lancaster Pennsylvania sausage, Prosciutto and salami; organic New York State Old Sheppard Farms organic cheeses including cave-aged cheddar, Camembert and Blue cheese, House made Quiche made with organic flour, eggs milk and all cheeses and meats hormone and antibiotic free, New York State Foie Gras Terrine, grilled tomatoes, organic brioche and apple bread pudding.

Chef Carmine tapped into his own passion for healthy lifestyle, having lost 104 lbs through cleaner, better eating and exercise. “We found the quality of organic and local products far superior and knew we could create a “wow” factor for our guests, instilling a memorable breakfast experience, while energizing them for a day on the town,” said Chef Carmine.