Food & Beverage
Meetings Today’s Tyler Davidson talks with Thrive! Meetings & Events’ Tracy Stuckrath about what planners need to know about F&B preferences, restrictions and how to make sure attendees who have allergies are protected. Stuckrath is the foremost group F&B food allergy expert in the industry.
The meetings infrastructure in Oklahoma is leveling up with major convention center and hotel expansions in Oklahoma City and Tulsa. Meanwhile, Oklahoma's growing food scene provides an abundance of group dining and culinary teambuilding opportunities. Following are some delicious ideas for groups.
Groups heading to Alabama can count on all manner of Southern comfort, including hospitality, cozy accommodations, meeting space that encourages productivity and, of course, some of the most delicious food and beverages in the country.
Omni Hotels & Resorts is making it easy to indulge this holiday season with Cookie Cocktails, part of the brand’s month-long Omni Originals culinary series. These cookie-turned-cocktails are bound to spread holiday cheer at properties across the country and will showcase recipes from select chefs.
Delaware may be the second smallest state in the country, but it’s big on flavor. From steamed crab and fresh-caught fish to farm-fresh ice cream and saltwater taffy, there is plenty to tempt the group’s collective palate throughout the state.
Want to impress your friends and family with your cooking skills for Thanksgiving? Check out our list of featured recipes we’ve gathered from some of the top chefs in the hospitality and meetings industry! Compile your shopping list, gather your ingredients and put on your apron, because that Thanksgiving meal ain’t gonna to cook itself! Below are just a few of our favorite side dish ideas for the big occasion.
Sustainability and wellness are on-trend and continue to drive the superfood revolution and the whole vegetable movement, according to Kimpton Hotels & Restaurants’ fifth annual Culinary + Cocktail Trend Forecast. However, the emergence of more adventurous preferences, from offal-based dishes to bold African and Israeli influences hasn’t slowed, according to the 2019 forecast from Kimpton.
Executive Chef Mark Kropczynski of THE US GRANT, a Luxury Collection Hotel shares his California spiny lobster recipe (serves four).
An insatiable appetite for everything “food” is essential in the makeup of Mark Kropczynski, executive chef at San Diego’s THE US GRANT, a Luxury Collection Hotel. In fact, if you walk down to the San Diego shoreline after the kitchen of the Marriott-brand property’s Grant Grill closes you may find Kropczynski, dive light in hand, hunting for California spiny lobsters.
From September 19-24, 2018, I was immersed in the Terra Madre Salone Del Gusto slow food exhibition in Turin, Italy. As one of more than 250 U.S. delegates, I was attending local and traditional food preservation organization Slow Food’s biennial event, which brings together international food producers, communities, chefs and visitors to celebrate good, clean and fair food.