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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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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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