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FOOD & BEVERAGE
Residence Owners enjoy special offers on elevated gastronomic experiences. A preferred discount of 20% is available at restaurant venues located within their home Residences.1
Additionally, Owners may experience Restaurant Month annually, as orchestrated by their onsite Residential team, and have access to travel-inspired recipes from our culinary team along with access to Eat Around Town by Marriott Bonvoy.
Earn up to 4 points per dollar spent at more than 20,000 participating restaurants in the U.S. when you join Eat Around Town by Marriott Bonvoy.
Indulge a little more this October. Earn 8 Marriott Bonvoy® points for every eligible dollar you spend when you dine in or order takeout at any of the 20,000+ Eat Around Town by Marriott Bonvoy restaurants and pay with your linked card.
Eligible members enrolled in both programs can easily link their accounts. Once linked, Starbucks Rewards and Marriott Bonvoy members can begin to earn these new benefits.
Double Stars During Stays: Marriott Bonvoy and Starbucks Rewards members can earn Double Stars on qualifying transactions at participating Starbucks locations through the duration of their eligible stay at hotels participating in Marriott Bonvoy.
Marriott Bonvoy Week | Sip, Dream, GoTM: Throughout the year, during any designated Marriott Bonvoy Week, Starbucks Rewards and Marriott Bonvoy members will earn 100 Marriott Bonvoy points when they make three qualifying transactions at participating Starbucks locations. The first Marriott Bonvoy Week begins on July 8 and will run through July 14.
Restaurant Month was designed to provide Owners with unique, memorable, and personalized food and beverage experiences that enliven the senses while connecting with recent culinary trends in the local community. Specialty menus, at home and local events, recipes, and more await during this celebration of all things delicious.
MELON AND JAMON SALAD
A classic combination of cured ham and melon that pairs sweet and salty with a fresh lemon and herb salad. A great summer dish for entertaining.
MELON AND JAMON SALAD
Ingredients
- 1ea medium cantaloupe cut into 8 wedges, seeded
- 2ea thin slices of Jamon Serrano (or prosciutto)
- 1cup packed of cleaned frisee
- 1/2ea lemon
- 2 tablespoons fresh torn mint leaves
- 2 tablespoons fresh torn basil
- Generous drizzle of olive oil
- Salt & pepper
Directions
- Peel the rind from the melon wedges, then slice each wedge lengthwise in half. Arrange four slices on each serving plate and drape the Jamon Serrano over the melon. Zest the lemon and reserve it. Then squeeze the juice into a bowl, toss the frisee, mint, basil a pinch of salt with the lemon juice. Mound this on top of the melon and jamon and drizzle with olive oil. Grind fresh black pepper on top, sprinkle the lemon zest and serve.
GAZPACHO
The iconic chilled tomato soup made famous from the hot summers of Andalucía in Spain; gazpacho is great to make with ripe summer tomatoes from your local market.
GAZPACHO
Ingredients
- 4 1/2 pounds ripe tomatoes (cored), cut into 2-inch chunks
- 1red bell pepper, stemmed, seeded, and chopped
- 2 green peppers, stemmed, seeded, and chopped
- 1/2 red onion, chopped
- 2 garlic cloves, peeled
- 2 cucumbers, seeded, and chopped
- 3 cups of torn baguette pieces
- 1cup extra virgin olive oil
- 6 tablespoons sherry vinegar
- 2 tablespoons salt
Directions
- Combine the tomatoes, peppers, onion, garlic, cucumbers, baguette, and oil in a very large bowl. Stir well to coat, then stir in the vinegarans salt until everything is very well mixed. Cover and refrigerate for 1- 2 hours. Pour the mixture into a blender and blend until very smooth, working in batches if necessary. For a smoother gazpacho, pour through a fine-mesh sieve, refrigerate until very cold. Serve or refrigerate for up to 5 days
CLAMS IN GARLIC AND PARSLEY SAUCE
This dish comes from a tapas counter in the Boqueria Market. Asimple dish to use with any fresh clam, a great way to start a meal and share with everyone.
CLAMS IN GARLIC AND PARSLEY SAUCE
Ingredients
- 1 cup extra virgin olive oil
- 1 1/4 pounds clams, cockles or manila work best
- 1 1/4 cup garlic and parsley sauce (see recipe)
- 5 lemon wedges
- 2 tablespoons torn fresh parsley
- 2 sprigs of dill, leaves only
- Toasted sourdough bread
Directions
- Heat oil in a large, deep sauté pan (with a lid) over high heat
until smoking. Add the clams, cover, and shake pan well. Let sit until the clams begin to open. Remove from the heat, uncover, add the salsa. Swirl the pan to coat the clams evenly with salsa. Squeeze juice from one lemon wedge, then divide the cockles amongst serving dishes. Add salt to taste. Sprinkle parsley and dill leaves on top of the clams, serve with the remaining lemon wedges and toasted bread.
GARLIC AND PARSLEY SAUCE
This sauce can be used as noted for clams, but also for a variety of grilled vegetables, meats, or fish.
GARLIC AND PARSLEY SAUCE
Ingredients
- 4 ea garlic cloves
- 1 teaspoon salt
- 1 cup parsley leaves
- 2 slices of toasted bread, torn
- 1/2 cup extra virgin olive oil
Directions
- Place all ingredients in a food processor of blender, blend until the sauce is slightly smooth, keep in the refrigerator for up to 5 days.
MEDITERRANEAN MARINADE
Yogurt marinades are widely used across many Mediterranean cuisines. The yogurt is a natural tenderizer to the meat and keeps whatever you are cooking juicy and tender.
MEDITERRANEAN MARINADE
Ingredients
- 1 cup plain greek yogurt
- 4 cloves chopped garlic
- 2 ea lemons, zested and juiced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons honey
- 2 tablespoon dried oregano*
- 1 teaspoon black pepper
Directions
- Mix all ingredients well in a bowl with a whisk, store in refrigerator for up to 3days. Use to marinate any meat, lamb, or chicken for 6 to 24 hours.
- *Note: Instead of using dry oregano, you and substitute with many different spies or blends such as zaatar or ras el hanout)
YOGURT DILL SAUCE
Elevate your dishes with our Zesty Garlic Dill Yogurt Sauce, a perfect blend of creamy Greek yogurt, aromatic garlic, and fresh dill.
YOGURT DILL SAUCE
Ingredients
- 1garlic clove
- 1 cup fresh chopped dill
- 1 1/4 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1/2 lemon, juiced
- Salt to taste
Directions
- Combine the garlic, dill, yogurt, olive oil, and lemon juice in a food processor. Blend until smooth. Transfer to a container and refrigerate, up to 3 days. Serve with grilled or roasted meats, seafoods, or vegetables.
DOWN THE RABBIT HOLE
This invigorating drink blends the earthy sweetness of fresh carrot juice with the zesty tang of lemon juice, creating a balanced base that's both nutritious and delicious.
DOWN THE RABBIT HOLE
Ingredients
- 3 large ice cubes
- 2 oz gin
- 2 oz carrot juice
- 1 oz fresh squeezed lemon juice
- 25oz simple syrup
- 3 dashes Angostura Bitters
- 2.5oz ginger juice
- Lemon wheel
Directions
- Add all ingredients to a cocktail shaker. Fill with ice and lightly shake for 10 seconds. Strain into a glass with fresh ice. Garnish with a fresh cut lemon wheel.
ROSE SANGRIA
This enchanting beverage combines the elegance of rosé wine with the vibrant flavors of fresh fruits and a hint of citrus.
ROSE SANGRIA
Ingredients
- 2 1/2 cups mixed stone fruit, cut
- 1 oz orange liqueur, such as Triple Sec
- 1 bottle of dry Rosé
- 4 1/2 oz silver tequila
- 3 1/2 oz cranberry juice
- 2 1/2 oz pomegranate juice
- 2 tablespoons simple syrup
Directions
- Put the fruit in an airtight container and toss with a small bit of the orange liqueur to barley coat the fruit. Cover and refrigerate for 6-12 hours. Mix Rosé, tequila, cranberry juice, pomegranate juice, and simple syrup in a large pitcher. Add more syrup, if desired. Chill this mixture, up to 3 days. When ready to serve, drain the fruit, and divide amongst the serving glasses, pour and serve.
BLACKBERRY SMASH COCKTAIL
Non-alcoholic cocktails (mocktails) are becoming more and more popular. Here is one made with Lyre's American Malt, a fantastic nonalcoholic cocktail spirit!
BLACKBERRY SMASH COCKTAIL
Ingredients
- 3 ea large ice cubes
- 2.5oz Lyre's American Malt
- 1/oz simple syrup
- 1 oz fresh lime juice
- 4 ea whole blackberries
- 8 ea mint leave
Directions
- In a small cocktail shaker, muddle blackberries and mint with
simple syrup. Add ice, lime juice, and Lyre's American Malt and shake vigorously about 20 times. Strain over glass with fresh ice cubes, garnish with a skewer of mint leaves and blackberries, if desired.
Exceptions Apply
1The Residence Owner home property savings on food and beverage may vary by location.
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