Plant-based cuisine is a growing fine-dining trend, with luxury properties that cater to high-end meetings, such as is Rosewood Miramar Beach, taking the plunge into meatless options. 

The Driskill Hotel Executive Chef Mark Dayanandan has worked kitchens from Norway to New Orleans during his 25 years at the top of the hotel F&B management chart. Discover how his old-school training pairs well with this re-invigorated Austin icon.

Greater Ontario puts attendees in the heart of Southern California, and its convention center puts them in the heart of Greater Ontario. 

Daly Cruz, executive chef of Ontario Convention Center in Ontario, California, turns to his clients for inspiration in creating memorable dining experiences.

A 2021 report sees an uptick in alcohol abstinence. Will meetings and events catch up to the sober-curious trend?

Collective Retreats’ Jesse Rodriguez creates mocktail recipes for guests as non-alcoholic beverages rise in popularity.

From local treasures in Atlantic City to a quartet of distinctive group-capable eateries, here is a taste of New Jersey’s exciting, eclectic epicurean scene.