culinary

Cherry Creek North on the Move

Continuing my tour of new Denver hotels, I had the good fortune of visiting Cherry Creek North’s Halycon, which opened in August 2016 and was the first new lodging property in this hip, high-end district to open in a decade, with more coming online in the near future.

Bubbles and Plant-Based Cuisine in Venice, Courtesy of Matthew Kenney & Moët

May has been FOOD BOWL month in Los Angeles, a 31-day festival of curated events produced by the Los Angeles Times to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH & Food Forward.

Colorado’s Nordic Centers Do a Flip for Fair-Weather Fun

In recent years, Colorado ski resorts have found unique ways to transform into busy summer and fall playgrounds and ideal spots for group gatherings and activities, and the state’s Nordic centers are doing the same. The Colorado Cross Country Ski Association, representing 19 family- and group-friendly ski centers and guest ranches that have a combined total of more than 850 km of ski and snowshoe trails, shared these ideas for great summer base camps for golf, adventures, events and more.

Meet Richard Blankenship

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

 Richard Blankenship was recently hired as the executive chef for Omni Frisco Hotel in Frisco, Texas.

1. What are you looking forward to in your new role as executive chef at Omni Frisco Hotel?

Meet Cheryl Shirley

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Cheryl Shirley was recently hired as the new director of catering at AT&T Executive Hotel and Conference Center in Austin, Texas.

1. What are you looking forward to the most in your new role as the director of catering at AT&T Executive Hotel and Conference Center?

Gettysburg Reporting High Tourism Numbers

The number of overnight stays in Adams County, Pa., through October, is more than 4.1 percent higher than the same timeframe in 2014, according to the Smith Travel Research report which measures hotel occupancy, average daily rates and revenue generated through participating lodging properties.

Meet Doug Bennett

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Doug Bennett was recently hired as the senior vice president, content development for the Louisville Convention and Visitors Bureau.

Top 10 Dining Trends for 2015

When traveling for work or leisure, the culinary scene is a big part of the experience for many. Benchmark Hospitality’s executive chefs and culinary experts at the company’s 40 hotels, resorts and restaurants, including Cheyenne Mountain Resort in Colorado Springs, identified dining trends for this year.

1. Small Plates – Served any time of day and through expo-style cooking, including show kitchens, action stations, EVO grilling and mobile kitchens, small plates get gobbled up.

Lessons from Helen Mirren (Well, Kinda) on Planning a Group Dinner

I just came back from a screening of the delicious Hundred-Foot Journey, the Helen Mirren movie that opens later this month, about the rivalry between two restaurants in a small village in the South of France. Mirren is the icy proprietress of a decades-old, Michelin-starred classical French restaurant; across the road the boisterous Kadam family is opening a traditional Indian spot featuring the vivid cuisine—and lively music--of their native Mumbai.

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