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Who could have predicted today’s boom in veggie juicing? A clever bartender can make the sweet, earthy or even spicy vegetable juices taste great…
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Food and beverage costs are taking a bigger slice of the meeting budget. Patrick Berwald, vice president of food and beverage…
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When jet-setting for work and living out of a suitcase, do you grab a bite at Mickey D’s or sit down for a juicy filet mignon? Your age may reveal the answer.
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Chicago is a diverse, multi-layered city. You can see the complexity in its neighborhoods, its mix of blue, white and open-collar businesses—and its pizza.
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Who doesn’t love the tantalizing, exotic flavors of Thai, Chinese, Indian and other “ethnic” cuisine? But because most such eateries in this country are humble, family-run and—let’s be honest—dirt cheap, we’ve come to assume that we need to check our usual standards for organic, humanely raised, sustainably fished and locally produced menu ingredients at the door.
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Alcohol is no longer restricted to the hotel lobby bar or room mini-bar. Hotels are shaking up the accommodation scene and infusing alcohol into the guest experience. Activities, amenities and decor are centered around the general love of beer, wine or hard liquors at these five bed and beverages.
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In 2016, Tucson, Arizona, joined international destinations such as Parma (the Italian city that gave the world parmesan cheese) as a UNESCO City of Gastronomy; it was the first place in the United States to be so designated. We explore the hyper-local cuisines that attendees crave.
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June 28 is National Ceviche Day. It might seem odd that a dish barely known in the United States a generation ago is now celebrated and consumed with gusto, in metro areas at least. Ceviche is practically the national dish of Peru, and across Latin America you’ll also see it spelled seviche and cebiche. Escabeche, which is Spanish for “marinade,” may be the origin word. In Peru it is often served with slices of cold sweet potatoes; in Ecuador, with popcorn, nuts or corn nuts; in Mexico, with sliced raw onions, cilantro, avocado and toasted tortillas.
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Ice cream is the ultimate summer staple. Whether you prefer chocolate or vanilla, single or triple scoops, sorbet or gelato, it’s hard to deny that ice cream is a cool dessert for when the sun won’t stop.
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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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