Category Archives: Food & Beverage

Dishing Up 2010

With the calendar rapidly turning to 2010 (yeah!), we thought we’d get a jump start on F&B for the coming year. Keeping up on trends—especially when they’re a 360—makes for fewer surprises and easier planning. Here’s an eye-popping set from New York-based Joseph Baum & Michael Whiteman Co., which creates high-profile restaurants around the world…

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Dynamic Duo

Just as there’s a symbiotic relationship between food and wine, there needs to be a synergy between a restaurant’s executive chef and the wine director. And there’s no better example of that than at Addison, the signature dining venue at the new Grand Del Mar resort in San Diego. Here, Executive Chef William Bradley and…

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F.L.O.S.S.!

F.L.O.S.S. No, it’s not advice from your dentist! The acronym defines the current trend toward using Fresh, Local, Organic, Sustainable and Seasonal foods in our daily lives, from home and work to restaurant dining and meetings. During a recent F&B webinar hosted by Bestevents.com, Megan Rooksby, CMP, procurement specialist, Corporate Meeting Solutions for American Express…

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International Infusions

Tea is the second most-consumed beverage in the world (trailing only behind water). The Chinese consider drinking tea as an integral part of their daily health routine. One tea that is quickly gaining popularity is Pu-erh, a fermented tea referred to as the “longevity tea” in China, as the ancient Chinese believed that it helps…

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Good Food and Good Company

As is true of many top toques, Banquet Chef Rosalie Aranda at The Langham, Huntington Hotel & Spa in Pasadena, grew up cooking in the family kitchen. Born and raised in Montebello, Calif., she was the youngest of six children and remembers “making everything from relish trays—I didn’t even know what they were then—to meatloaf…

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Competitive Juices

Ten years ago, who knew that we’d all become foodies, stalking farmers markets for the best produce, reading labels like a scientist, posting our own restaurant reviews online? The Food Network, maybe—which explains the proliferation of cooking shows that mushroomed after the success of Emeril Lagasse. And then there were the culinary reality shows like…

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Wining and Dining

While all of California can be considered wine country (the state encompasses more than 2,000 bonded wineries), Napa Valley and Sonoma County put the capital letters in Wine Country—not only for their wines, but also for their hospitality. In this month’s F&B column, we spotlight some terrific wines we tasted recently at The Smart Meeting,…

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Panning for Gold

The lights are hot…the competition is keen…the pressure is on. It’s the 2009 CCFCC (Canadian Culinary Federation) Western Chef of the Year Competition, and Chris Thomson, executive sous-chef for The Banff Centre in Banff, Alberta is hard at work at the stove. His task is to create a well-balanced, three-course menu for 25 using pre-determined…

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No Vino Babble

“A meal without wine is called breakfast.” As you can tell by one of her favorite quotes, Christine Ansbacher is not your stereotypical wine educator. In fact, Ansbacher (aka “The Wine Diva”) is also an entertainer, and brings this intriguing combination of skills to corporate and association events across the country. “I don’t want to…

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So Continental!

Ask Andrea Aiudi, executive chef at the InterContinental San Francisco, to describe his culinary style and he’ll say, “My cooking is based on real Italian food”—which is what you’d expect from a chef who grew up in Urbino, Italy. Largely inspired as a child in his grandmother’s kitchen, he began culinary school at 15, graduating…

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