Luxury picnics, tea-infused cocktails and “gourmet toast” head the new “foodie experiences” that high-end properties are using as lures for guests this year.
Top 10 Lists: Best Foodie Cities and Foodie Resorts
New Haven, Conn. tops Livability.com’s latest list of America’s top food cities; USA Today’s list of “resorts for traveling foodies” has a distinctive Southern flavor.
Foodservice Workers Are Main Cause of Norovirus, CDC Report Says
Cruise-ship outbreaks get the media coverage, but the real keys for keeping the bug under control are more robust hand-hygiene rules and better sick-leave procedures for restaurant workers.
Where Do Chefs Go on Vacation?
Many mix their business with pleasure by going to events at Montana’s Resort at Paws Up that are designed to “deliver equally on adventure and cuisine.”
Fast-Casual’s Strong Growth Shows No Signs of Slowing
Effective marketing of “Fresh, made-for-you appeal” and “better than quick-service food” messages continues to drive double-digit growth of the format, a new report shows.
Key Dessert/Frozen Treat Trends for 2014: Nostalgia, Texture…Hot Sauce?
A leading pastry chef cites the “Waffogato,” pudding and macaroons as can’t-miss items, while the International Dairy Foods Association says ice cream flavored with balsamic vinegar, tomato and even hot sauce is likely be part of “ the same trends we’re seeing in other foods.”
Riverside GC’s Grill Reviewed as “City Gem”
The city-owned Riverside Grill restaurant at the Portland, Maine municipal was “a dour space” a year ago, a food critic wrote, but after a year-long renovation it now offers a “well-thought-out menu, offering casual as well as fairly serious eats.”
Health Food Fads Move to Takeout
Chia seeds, quinoa and almond milk lead the list of healthy foods and ingredients that are trending highest on restaurants’ takeout orders
Thomas Birmingham of Ruth Lake CC Inducted into Les Amis d’Escoffier Society
In a newspaper interview that accompanied the announcement of his achievement, the Executive Chef of the Hinsdale, Ill. club said he “[likes] the freedom of the menus in a country club,” which allows him to experiment and not be bound to a corporate structure.
Flavor-Infused Ice Cubes Take Cocktails to New Level
Everything from chocolate to cucumber to venison broth is being injected into drink ice, to enhance alcoholic concoctions and develop signature reputations for properties that want to be much more than just “watering holes.”
Top Ten Functional Food Trends for 2014
Data gathered from a multitude of industry resources highlighted specialty nutritionals, kid-specific health foods and drinks, and “pharma foods” among the influences driving product development and menu creation.
New Inspiring Trends for Spring and Summer Menus
Beverages, comfort food, frozen alcoholic treats, sustainable fish and interactive menu items head the latest list of seasonal menu influences from Abigail Kirsch Catering.
Addison Reserve CC’s Zach Bell Draws Acclaim for “Bacon”
The dish that he prepared for a “Taste of the Nation” fundraising event in West Palm Beach, Fla. was cited by a local food editor as “the best bit of the night.”
New Resort Restaurant to Feature Snorkel Aquarium
Guy Harvey’s RumFish Grill & Bar at the TradeWinds Beach Resort on the island of St. Pete Beach, Fla. is scheduled to open in May and will include a 33,500-gallon aquarium built by the creators of “Tanked,” the hit series on Animal Planet. Guests will be able to snorkel in the tank among indigenous fish, get “behind the scenes” tours and feed the fish, and dine in a “fully immersive” experience.
Muttontown Club, Mirbeau Inn & Spa at The Pinehills Appoint New Executive Chefs
Clifford Goodman, formerly with Glen Head CC, will head the culinary team at The Muttontown Club on Long Island. At the Mirbeau Inn & Spa at The Pinehills in Plymouth, Mass., Stephen Coe, whose 20-plus years of experience includes tenure at The Country Club in Brookline, Mass., will now direct the resort property’s culinary efforts.