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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.

Venue Spotlight: Punch Bowl Social

With a scratch kitchen, three bars and entertainment options like bowling, table tennis, 1980s arcade games and pinball, Skee-Ball, shuffle board, corn hole, marbles and darts, Punch Bowl Social is currently thriving in Denver, Austin, Portland and Detroit. The 24,000-square-foot location in Denver, formerly a Big Lots, is popular for corporate outings and events and recently debuted two private karaoke rooms with more than 5,000 songs to choose from.

Snack Delivery Services Make Meetings Healthy

Delivered snacks are a simple solution to time-crunched meetings. They are convenient, quick and allow everyone involved to continue working uninterrupted. The downfall? Delivery options are typically unhealthy, greasy and have the potential to hinder productivity, rather than jump-start it. That’s where these three companies come in.

Signature Drink: Magical Mystery Mojito

INGREDIENTS
—.75 oz. Monin cucumber syrup
—8-10 mint leaves
—1.5 oz. Hendrick’s gin
—.5 oz. St-Germain (elderflower liqueur)
—1 oz. lime juice
—splash Sierra Mist
—mint sprig and cucumber spear to garnish

DIRECTIONS
1. Muddle mint and cucumber syrup.
2. Add gin, St-Germain and lime juice and shake with ice.
3. Pour into glass, and then top with a splash of Sierra Mist, mint sprig and cucumber spear.

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