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Warmer weather has triggered a wave of desire throughout North America for light, bright seasonal cocktails. Many restaurants and bars are offering particularly creative mixes that are delighting meeting groups and other patrons. Here are some of the best of the best cocktails—and where to find them.
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It all began as a hangover cure. In 1895, English writer Guy Beringer coined the word—a portmanteau of breakfast and lunch—in an essay, “Brunch: A Plea.” His idea that this hybrid meal could begin with breakfast-like foods to ease the digestive system into richer dishes that followed, and, most importantly, could be acceptably chased with a little hair of the dog, didn’t catch on in America until the 1930s.
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People from the world over agree New York is known for its pizza and bagels. For those stuck more than a drive away from the city staples, a temporary solution is at hand. JetBlue is offering a Pie in the Sky promotion between New York’s JFK airport and Los Angeles’ LAX.
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What’s hot, and what’s not? How can planners wow their groups on a budget? We pulled some of America’s top chefs aside and got them to spill on this year’s hottest trends.
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For 10 months a year, he travels. And from Athens to Kuala Lumpur, from Moscow to Dubai, from Budapest to Beijing, there will be a white chef’s coat waiting. He slips it on, and over his heart, in simple black embroidery, is his name. Nobu Matsuhisa.
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If you want to venture beyond your hotel to a rooftop bar/restaurant, consider these five popular spots in San Francisco that earn raves from residents. All have private event opportunities that still capture the local vibe.
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For decades, industry surveys have shown that the quality of food and beverage at events is one of the top elements that drive attendee satisfaction. Most planners glean this simply from the reactions they observe and the comments they hear from attendees during each event’s meals and refreshment breaks.
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Apples, grapes, rice, malt, sugarcane, even coconut—vinegar can be made from just about any food that contains natural sugars. People have been making and using vinegars in ferments, cooking and salad dressings for more than 10,000 years. Here’s our roundup of sweet and sour cocktails.
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The weather is warming up and so is the restaurant scene. OpenTable recently came out with a list of the 100 best restaurants in America for a big night out. Covering all corners of the country and everything in between, you can be sure to find a place within distance of your next meeting location.
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Have you heard of 3D-printed food? Lynette Kucsma has more than heard of it. As cofounder and chief marketing officer of Natural Machines, she saw that chefs wanted to create ever-more intricate platings. “3D food printing was the best way to solve that problem,” she says.
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