100 Course Meal is an immersive experience for up to 200 guests that is sure to leave meeting and event attendees surprised and satisfied. Read more.

Meeting in Madison? These farm-to-table restaurants bring Midwestern wholesomeness and incredible dining. Learn more.

Chefs at prominent meetings and events properties are noticing a consistent uptick in plant-based alternatives requests from attendees. Read why and dishes they’re serving.

Matt Steffen's Garden Gulf Prawn Cocktail Recipe.

From fancy cocktails on tap to the constant want for localized, sustainable experiences, top chefs at hotel properties in Miami and Fort Lauderdale dish on the big culinary trends they anticipate in Florida in 2020.

Vested with the responsibility of overseeing the F&B efforts of Live Aqua, Grand Fiesta Americana and Fiesta Americana, the premier brands of the more than 180-property Mexico hotel chain Posadas, Gerardo Rivera stakes his living on pinpointing and delivering the latest group cuisine trends. Here are the top group food and beverage trends he believes will impact 2020 and beyond. Read more.

San Diego is 250 years old and still looking good—and these new and renovated meeting venues prove it. From hotels downtown to unique offsites, here’s a roundup of the latest openings and updates in San Diego.

Executive Chef Christopher Covelli chats with Meetings Today contributor Jennifer Jeurgens about Sarasota cuisine, food trends he sees in the meetings and events industry, and some of the best dishes at his restaurant, Sage. Read more.

Chefs from meeting and event properties in the U.S. and Mexico share their favorite holiday dessert receipes.

There are few states with such fervent love for their quirky, one-of-a-kind eats than Wisconsin. From squeaky cheese curds and bratwurst platters to brandy old fashioneds and beer, groups can’t resist these seven foods and drinks that make America’s Dairyland famous. Read more.