With the recent pet food scare creating a growing interest among pet owners to prepare healthful meals for the family pet Loews Hotels is now making their time tested, veterinarian approved recipes public. Loews Hotels, with 18 hotels throughout the U.S. and Canada, is the first national hotel brand to welcome pets with their “Loews Loves Pets” program.

The menu items taken from the chain’s Loews Loves Pets Room Service Menu were developed by Loews Hotels Executive Chef Marc Ehrler, an award winning Master Chef from France, a country known for their fondness of pets.

Menu items include Bow Wow Tenderloin of Beef and Chow Hound Chicken for dogs, as well as, Whisker Licking Liver and Kitty’s Salmon Supreme for cats. There’s even a dish especially designed to help with jet lag for traveling pets — Grrreat Vegetable Feast which is appropriate for cats and dogs.

“The Loews brand promise is to offer healthy meals for all of our guests, whether they arrive on two legs or four,” commented Emily Goldfischer, vice president of public relations for Loews Hotels.

Pet Purr-ks
Since the introduction of the “Loews Loves Pets” program in 2000, many VIPs (Very Important Pets) have made Loews Hotels their home away from home, enjoying the special treatment and privileges that are offered at the chain’s 18 properties in the US and Canada. Each pet is welcomed with a personal note from the hotel’s general manager which includes a listing of pet services available at the hotel including a map of the area with dog-walking routes highlighted, and information on veterinarians, pet shops, groomers, pet attractions, pet-friendly restaurants, and other resources. In the guestroom, a special amenity includes special pet place mats with food and water bowls, toys and treats, and a “Do Not Disturb” sign that lets housekeeping know that a pet is in the room. Pet-walking and pet-sitting services are available through the hotels’ concierge desks. The latest addition to the Loews Loves Pets program is the “Puppy Pager.” For the duration of their stay, pet owners are given a pager that enables the hotel staff to contact them immediately in case of emergency.

Each hotel has established special cleaning procedures for pet stays including the use of HEPA-filtered vacuums so that all traces of pet allergens are removed in preparation for the next guest.

LOEWS LOVES PETS RECIPES

Bow Wow Tenderloin of Beef (serves 4)

1 lb. ground filet mignon
4 large eggs
8 cups brown rice
12 slices white bread, crusts removed and crumbled

- Preheat 10″ saute pan. Add ground beef and braise until fully cooked.
- Remove from stove, discard grease and reserve.
- Cook eggs in boiling water for 12-14 minutes. Let cool and peel. Crumble eggs and add to pan with cooked beef. Reserve mixture.
- In a separate saucepan, boil rice in unsalted water until tender. Let cool.
- Add rice to beef and egg mixture. Add crumbled white bread to mixture.
- Serve when cool.

*This dish can be made the day before and refrigerated, but must be warmed to room temperature before serving.

Chow Hound Chicken (serves 4)

1 lb. chicken breast
4 cups frozen diced carrots (defrosted)
4 cups frozen diced green beans (defrosted)
1 tsp. Vegetable oil

- Preheat 10″ saute pan. Saute chicken in vegetable oil until thoroughly cooked. Remove and let cool.
- Add carrots and green beans to pan and cook until warm. Set aside.
- Once the chicken is cool, shred into small pieces. Mix with carrots and green beans.
- Serve at room temperature.

GRRRReat Vegetable Feast (for dogs OR cats - serves 4)

6 cups brown rice
4 large eggs
4 cups frozen diced carrots
4 cups frozen diced green beans
4 tbs. vegetable oil

- In a saucepan, cook rice in unsalted boiling water until tender.
- In a separate saucepan, cook eggs in boiling water for 12-14 minutes.
- Let cool and peel.
- In 10″ saute pan add rice, carrots, and green beans. Cook until warm. Let cool.
- Add crumbled eggs and vegetable oil.
- Mix well and serve at room temperature.

RECIPES FOR CATS ONLY

Whisker-Licking Liver (serves 4)

1 lb. ground beef liver
8 large eggs
8 cups brown rice
4 tbs. vegetable oil

- Preheat 10″ saute pan. Add ground liver and braise until fully cooked. Remove from stove, discard grease and reserve.
- Cook eggs in boiling water for 12-14 minutes. Let cool and peel. Crumble eggs and add to pan with cooked liver. Reserve mixture.
- In a separate saucepan boil rice in unsalted water until tender. Let cool.
- Add rice to liver and egg mixture.
- Mix with vegetable oil and serve when cool.

*This dish can be made the day before and refrigerated, but must be warmed to room temperature before serving.

Kitty’s Salmon Supreme (serves 4)

5 lb. fresh salmon filet (boneless and skinless)
8 slices white bread, crusts removed and crumbled
4 tbs. vegetable oil

- Preheat non-stick saute pan. Add salmon filet and cook for 8-10 minutes or until done. Remove and let cool.
- Once cool, flake salmon apart with two forks.
- Add crumbled white bread and vegetable oil.
- Mix well and serve at room temperature.

Headquartered in New York City, Loews Hotels owns and/or operates 18 hotels and resorts in the U.S. and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of- a-kind properties that go beyond Four Diamond standards to delight guests with a supremely comfortable, uniquely local and vibrant travel experience. Loews boasts some of the industry’s most innovative and successful travel programs, including Loews Loves Kids for families and Loews Loves Pets for discerning animals on the road. For reservations or more information on Loews Hotels, call 1-800-23-LOEWS or check www.loewshotels.com.