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With today’s ever-growing interest in wellness and healthy eating, elevating veggies to much more than an afterthought is a challenge increasingly being taken up by chefs.
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Name a famous hotel meeting room. No offense to those spaces where we spend so many important hours, but they tend to be remembered for what planners bring to them rather than for themselves. Now name a famous hotel bar. Ahhh, that’s a different story. Hotel bars, in fact, have unending stories.
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Not so long ago, bartenders gave no respect to nondrinkers. As in, a disdainful look and maybe a desultory question, such as, “You want fruit in that club soda, mister?”
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The much-anticipated 4/20 tribute to marijuana culture is just around the corner and we all know what that means, cannabidiol (CBD)-infused alcohol!
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Like today’s meeting planners, Stone Age hunter-gatherers led their tribes from place to place. For team activities such as finding food, their versions of meeting apps were sharpened sticks, bows and fishing nets. Then humanity marched onward, yet what’s this? As an antidote, perhaps, to modern life, chefs are returning to platings that showcase Stone Age-like foraging, as well as sea life caught or gathered in sustainable ways. Here is a sampling of such restaurants.
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Let’s call her Planner X. She stages a dozen or more meetings and events a year all over the country. Although she grew up on the East Coast, she’s lived in California for years and “takes green for granted.” One of the questions she always asks of prospective venues is, “Do you have a plan in place to donate excess or leftover food?” Within the last five years, the answer is more often “yes.”
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Pure, 24-karat gold is without taste, chemically inert and thus a mere glittery traveler through the digestive system of life. So, eat up here.
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Twenty-one students are learning the art of preparing comfort food during New Orleans Culinary and Hospitality Institute’s (NOCHI) new series of classes.
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California companies Impossible Foods and Beyond Meat have changed the burger game. And both faux-meats are appearing on hotel menus globally.
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Today, enjoying the food and festivities of the season is a highlight of the year. Here is what luxury hotel properties around the nation are touting.
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