Endless opportunities exist for such worldly nibbles. Italy offers bruschetta and crostini, small bread rounds that accept a multitude of topping possibilities. The south of France sends olive tapenade, a relish of olives, tomatoes, garlic and olive oil. Asia contributes a variety of spring rolls, dumplings and ribs. N.Y. Mez is Greek for appetizer.
Inspiration comes from Provence, but also from Greece and Spain.
And though his stimulus is foreign, he strives to keep presentations familiar and simple. Westin designed the promotion to celebrate cultural diversity and provide its guests with flavors they may not get to experience every day, says Kurt Fischer, vice president of food and beverage. And though most Americans don't eat this way every day, they are increasingly adventurous and curious about the world's cuisines and culinary customs. Customers like to try new foods, and they like to share. Daniel C. Rosati, a culinary instructor at The New School, New York, finds the trend refreshing.