Category Archives: Food & Beverage

Ultra Fresh

The concept of farm-to-fork freshness isn’t new: Hotel and restaurant chefs have long been scouring farmers markets and contracting with local sources to obtain the best ingredients. But a new breed of chefs is taking the “farm” part of the equation to a new level—including, sometimes, their roof. Here’s a look at some top examples…

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Cool Cuisine, Hot Cocktails

In your job as a planner, you’re expected to be the see-all, know-all—about everything. But when it comes to F&B trends, it’s hard to keep up, as change is the one constant here. To keep you on the cutting edge, we turned to the experts at Benchmark Hospitality International, a privately held hospitality management company…

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Culinary Capers

It seems there’s no satisfying the public’s appetite for all things culinary. Proof of the pudding, so to speak, is the Cooking Channel, a new food-related network popping up on your TV screen due—it’s rumored—to not enough “stand and stir” shows on the original. We’re all experts, or wannabes, or just critics with a highly…

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Sipping on Sake

When it comes to beverages, it seems like you have poured them all: regional wines, top-shelf spirits, microbrews, cocktails (you even taught your group to mix their own). Your attendees may have tried hot sake, which has been known to fall into a glass of Sapporo, from its perch on chopsticks, following banging on the…

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Farm-to-Table

Hawaii has been stirring up a melting pot of cuisines since the first European and Asian immigrants touched its shores. Food was always a taste of “home,” and the sharing between, then fusing of, cultures eventually became part of the state’s culinary traditions. In the late 1980s, a dozen innovative chefs formalized their emerging concept…

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Have your cake – and eat it, too

Although we’ve officially made it out alive of the 2009 economic slump, we’re still feeling its effects. Like the extra pounds you feel after the holidays, meeting planners’ budget woes are still showing, but—like that always-flattering black dress—there are ways to get around it. In the past year, F&B at meetings and events has taken…

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Working with F&B

Taking a riff on the real estate mantra, the key to a successful F&B experience is “communication, communication, communication,” says Corby Stephens, general manager of Aventura, caterer at the Phoenix Convention Center. “F&B isn’t always at the top of the list in the current economy,” he says, yet it’s the “one common thing that attendees…

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Dining Las Vegas

When the stunning, $8.5-billion CityCenter opened with a splash on the Las Vegas Strip last December, so did Aria Resort & Casino, its 4,004-room, Cesar Pelli-designed hotel. Contributing to its dazzle is a staggering array of restaurants helmed by some of the top culinary talent in the U.S., not to mention the world. Here are…

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Retro, with a Twist

Remember the mojito? The cosmo? Cocktail trends come, get hot, then flame out and disappear. Some are national supernovas, some are specific to a region, a city or even a bar. Often they follow the current food trends, with a bar “chef” who works with the culinary team to produce drinks with local, seasonal ingredients…

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Surf and Turf

The dining scene in Santa Monica, Calif. is hot, hot, hot. Twice in recent years, Zagat survey has rated this beachside town the best neighborhood for dining in all of Southern California. And the restaurants themselves sport a litany of awards and accolades, not to mention Michelin tributes. Two of the culinary superstars in this…

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