Food & Beverage
Satisfying the refined tastes of a worldly clientele has been a daily occurrence for Michael Goodman, executive chef of the Four Seasons Hotel Las Vegas, a 30-year veteran of the top-shelf luxury brand in locations stretching across the globe.
Mexico’s 32 states promise tremendous diversity when it comes to flavors and specialties. In Cancun, much of the cuisine is inspired by neighboring Yucatan, including many dishes made with pork, such as cochinita pibil or lechon. Executive Chef Juan Zahoul Retes at The Grand at Moon Palace Cancun and Executive Chef Sergio Zarate of the Grand Fiesta Americana Coral Beach Cancun share their takes on the local culinary scene.
Caribbean chefs are putting their stamps on the culinary delights of their islands, garnished with influences from all over the world.
Take one look at a delightful dish crafted or co-crafted by Eric Klein, vice president of culinary for the famed Wolfgang Puck Catering (WPC) and former executive chef at Spago Las Vegas, and “simple” is hardly the word that comes to mind. More like “complex,” maybe even “fantastical.”
With its bounty of eclectic chefs, ethnic diversity and locally sourced ingredients, combined with a culture of wellness and reinvention, Los Angeles County has evolved into one of the world’s most dynamic culinary destinations. L.A.’s Westside and beach cities are prime places for groups to experience the delectable treats of the region.
The Confidante Miami Beach, part of the Unbound Collection by Hyatt and fresh off a $3.5 million meetings and events space renovation wrapped in fall 2017, has become an in-spot in mid-Miami Beach’s burgeoning food scene, and meetings groups are invited to the table. Although the 363-room retro-style Mid-Century modern hotel that sits oceanfront on famed Collins Avenue hearkens back to the glory days of 1950s Miami Beach, chef Richard Hales has brought some modern Southern flavors to bear with his Bird & Bone restaurant.
Prominent in Buffalo, New York's nearly $1 billion tourism-driven redevelopment, the F&B scene is now a tastier draw than ever for the Queen City of the Great Lakes. Meanwhile in Niagara, an area rich with agricultural and culinary resources, F&B experiences are naturally one way to go.
Arthur Bovino is a restaurant, food media and travel writer with experience writing for a variety of major publications. He is the author of Buffalo Everything: A Guide to Eating in ‘Nickel City’ with 50 Recipes. The book will be released on August 14, 2018.
Port Aransas and Mustang Island (Texas), San Antonio, St. Louis, Richmond, Virginia, and Providence, Rhode Island, are boosting their branding and group appeal through culinary programming.
Unique, booze-infused venues, including traditional bars, speakeasies and distilleries, await groups that would like to toast over delicious handcrafted cocktails after a meeting. Across the country, group-friendly destinations feature standout bar settings with inviting decor, ranging from rustic to industrial, and menus starring world-class wines, microbrews and exquisite specialty mixed drinks.