Category Archives: Food & Beverage

Wining, Dining and Back Nine-ing

Or maybe you’re a movie fan to whom Pebble Beach is synonymous with Clint Eastwood? Make our day. But we’ve got a new take on the luxe collection of resorts along Monterey Bay’s picturesque 17-Mile Drive that will have your incentive group salivating for the opportunity to attend: the 2nd Annual Pebble Beach Food &…

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Riding the Rails

On board the Rocky Mountaineer, luxury excursion trains that journey through Canada’s West and the Canadian Rockies, chefs face an additional daunting challenge: getting the guests to divert their eyes from the gorgeous scenery outside their domed railcar long enough to pay attention to the food. But when they do—expectations run high. After all, the…

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Connecting You

 For Barbara Nosek, a food and entertainment writer in Las Vegas, the visit was an “Aha!” moment that jump-started a new career. “The Cliffs Notes version is, I was in a doctor’s waiting room and a stranger was reading a book and trying so hard not to laugh out loud, but failing miserably,” Nosek says….

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Tea Party

The problem began ceremoniously in 1773, when disgruntled colonists dumped 45 tons of it into the Boston harbor to protest British taxation. As tea carried distinct ties to British culture, many Americans refuted the national drink in favor of a heartier, stronger cup of coffee. Coffee beans from Mexico and Central America were fairly cheap,…

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Palate vs. Palette

Creative Director of Food and Beverage, at Loews Coronado Bay Resort in San Diego. “I’m the first person to have this title,” says Burke Van Slyke, explaining that “As a company, Loews is committed to moving forward in a creative way.” For meetings, this means “creating a ‘non-banquet’ banquet experience,” she says. “We’re changing our…

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Out of the Kitchen and into the Cellar

As it turns out, that’s all you do need to know with a new trend that’s capturing the imagination of planners and meeting-goers alike.Just as chefs today enjoy a certain cachet, so do winemakers. They’re celebrities: recognized, quoted and emulated. And wineries all over the West—particularly in California—are giving groups the opportunity to become winemakers…

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Divine Delight

And why not? Chocolate tastes good (it tickles your taste buds with the flavor). It makes you feel good (the “lift” it provides). And, just maybe, it’s good for you. “Chocolate has a lot of antioxidants,” says Jean-marc Viallet, executive pastry chef at the Disneyland Resort in Anaheim and a member of the prestigious Academie…

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The Cocktail Revolution

The scene is generic: people are talking, relaxing, a drink in hand. All the scene needs—and is increasingly getting today—is the sound of cocktail shakers in motion. Ah, instant ambience. For a long time, the craftsmanship of cocktail mixing was passé. “It got to the point of bartenders pushing buttons: vodka came out of one…

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A Trend and a Twist

And the trend we’re buzzing about lately is hotel wines. Not the ubiquitous house pour, but wines connected to the brand in interesting ways. Take Waldorf=Astoria, for instance. This top-tier brand has long had an equally top-tier sparkling wine crafted for its landmark property in New York. The cava is now produced by Freixenet, the…

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