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Champagne À La Cart, the new champagne cart experience, provides a unique and exquisite prelude to the St. Regis Evening Ritual, The Art of Sabrage, at The St. Regis San Francisco, a five-star luxury hotel renowned for its gracious bespoke service and exceptional accommodations. The St. Regis custom was introduced in 1904 by St. Regis founder and hospitality visionary John Jacob Astor IV, who gathered his guests every night for the joyful sabering of a bottle of champagne to celebrate the transition from day to night. Today, this captivating tradition is performed across the global St. Regis portfolio.

Available daily, the thoughtfully curated champagne cart menu features caviar from Haute Caviar Company, a woman-owned brand that hand-selects the world’s finest caviar from caviar farms and wild roe harvesters around the globe. Menu highlights include spoons of Paddlefish Caviar and Kaluga Hybrid Caviar; bite-sized Blini topped with salmon and Trout Caviar, crème fraîche, and smoked cured egg yolk; Oyster on the Half Shell with Paddlefish Caviar and champagne gelée flavored with ponzu. Sweet confections handcrafted by our Pastry Chef such as Chocolate Strawberry with Valrhona Satilia sixty four percent dark chocolate and gold leaf, and Yuzu and Raspberry Macarons are an elegant and delectable treat. Additionally, a daily offering of Dom Pérignon Vintage 2012, Veuve Clicquot Yellow Label, and Moët & Chandon Impérial, allows guests to delight various caviar and champagne pairings with perfectly chilled bottles served from the handcrafted champagne cart.

To celebrate the launch of the new service, a festive event in partnership with Moët & Chandon will be held on Friday, June 23, from 6 to 8 PM at The St. Regis Bar. Festive attire is encouraged.

The St. Regis Champagne À La Cart is available daily from 5 to 6 p.m. at The St. Regis Bar, and guests are welcome to stay and experience the St. Regis Evening Ritual, The Art of Sabrage. For more information about The St. Regis San Francisco, please click here.

About The St. Regis San Francisco

The St. Regis San Francisco opened in November 2005, introducing a new dimension of luxury, uncompromising service, and timeless elegance to the city of San Francisco. The 40-story landmark building, designed by Skidmore, Owings & Merrill, includes 102 private residences rising 19 levels above the 260-room St. Regis Hotel. From legendary butler service, anticipatory guest care, and impeccable staff training to luxurious amenities and interior design by Chapi Chapo of Toronto, The St. Regis San Francisco delivers an unmatched guest experience. The St. Regis San Francisco is located at 125 Third Street. Telephone: 415.284.4000.

Read more: The St. Regis San Francisco Introduces Champagne À La Cart

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The Caribbean island of Nevis has announced the return of the famous Nevis Mango Festival, a popular event drawing attention from both international and local audiences.

Taking place from 30 June – 2 July 2023, the Nevis Mango Festival gives visitors the opportunity to learn about and savour the flavours of 44 varieties of mangos that are grown on the island.

Visitors can expect fun, engaging and educational experiences throughout the festival, including a mango cook-off, a mango eating competition, and a mango hunt. There are also tours of local farms, tastings of different varieties of mangos, and opportunities to purchase fresh mangos and mango products.

Organisers are also planning the return of the Bartender’s Competition, where mixologists endeavour to craft an innovative cocktail that highlights the Nevis Mango Festival’s character.

The festival’s celebrity host will be Juliet Angelique Bodley – also known as Julie Mango – a singer, motivational speaker and actor. She said: “I’m thrilled to be joining the Nevis Mango Festival this year. Not only are Nevisian mangos some of the best in the world, they’re also incredibly good for us and I can’t wait to try all the delicious dishes set to be made over the course of the weekend.”

In addition, celebrity chef Tayo Ola – known as Tayo’s Creation on Instagram – will also feature throughout the festivities – hosting the Chef Demo and Masterclass, in the kitchen at the Supper Club, and a judge for the Chef Competition.

On the festival, Tayo said: “I firmly believe that food is the universal language that brings people together and creates unforgettable memories.”

Nevis Tourism Authority CEO, Devon Liburd, said: “The Nevis Mango Festival is a highlight on our annual events calendar, and we look forward to welcoming guests from all over the world to our shores. We are proud of our unique culinary history and we look forward to sharing it with people each and every year. I would like to encourage people to join us as we celebrate the delicious, versatile tropical fruit on our bountiful island.”

Read more: Nevis Mango Festival Returns in June

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The St. Regis Venice debuted its first House of Celebration event commemorating the inauguration of Venice’s Architectural Biennale 2023. For the occasion, the hotel partnered with Italian fashion house Dolce&Gabbana to create a tailored concept for a spirited, Mediterranean-themed cocktail party, which also served as the official launch of the hotel’s Regina Terrace as an exclusive, canal-side venue for celebrations.

Specially for the affair, the rooftop was dotted with exquisitely curated pieces from the Dolce&Gabanna CasaCollection and the iconic Sicilian decor. The evening highlighted St Regis brand’s signature traditions exquisitely combined with the characteristic style of the Dolce&Gabbana brand, embarking guests into an authentic Italian journey. The event featured a special live jazz performance by the hotel’s resident musician Marco Schwaiger and the contemporary music intervention of DJ Giulio Diamante.

Executive Chef Giuseppe Ricci designed a bespoke Mediterranean menu, while the cocktail experience included event-specific drinks such as St Germain Spritz inspired by Drink Sartoria served in the DG Martini^® in Milan, and the Pink Spritz – one of the signature drinks served at The St. Regis Bar.

The House of Celebration concept first debuted at The St. Regis New York in 2022 to offer an experience tailored to each hotel and resort.

Throughout 2023, The House of Celebration will continue to define special occasions across all cultures and seasons at St. Regis hotels and resorts globally with bespoke programming to highlight key holidays, personal milestones, and professional achievements.

Whether guests are enjoying the holidays at one of St. Regis’s resort destinations or hosting a holiday party in one of its hotels’ signature spaces, St. Regis remains the consummate host for every celebration. At St. Regis, The House of Celebration is always open.  For more information about the venue, please visit www.stregisvenice.com

About The St. Regis Venice

The ultimate sophisticate and arbiter, The St. Regis Venice combines historic legacy with modern luxury in a privileged location beside the Grand Canal surrounded by views of Venice’s most iconic landmarks. Through a meticulous restoration of the unique collection of five Venetian palaces, the hotel’s design celebrates the modern spirit of Venice, boasting 130 guestrooms and 39 suites, many with furnished private terraces with incomparable views of the city. Uncompromising glamour extends naturally to the hotel’s restaurants and bars, which offers a range of exquisite dining and beverage options for Venetians and visitors alike including the private Italianate Garden (a refined space for local tastemakers and guests to mingle), Gio’s Restaurant & Terrace (the hotel’s signature restaurant), and The Arts Bar, where cocktails have been specially created to celebrate masterpieces of art.

For celebratory gatherings and more formal functions, the hotel offers a choice of areas that can be easily transformed and personalised to host guests, supported by an extensive menu of inspirational cuisine. Crafted occasions are held in the Library, with its urbane atmosphere, in the well-appointed Lounge, or in its adjacent Astor Boardroom. The Canaletto Room embodies the contemporary spirit of a Venetian palazzo and impressive ballroom, presenting an ideal backdrop for significant celebrations. For more information, please visit stregisvenice.com.

About St. Regis Hotels & Resorts 

Combining classic sophistication with a modern sensibility, St. Regis Hotels & Resorts, part of Marriott International, Inc., is committed to delivering exceptional experiences at more than 45 luxury hotels and resorts in the best addresses around the world. Since the opening of the first St. Regis hotel in New York City over a century ago by John Jacob Astor IV, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by signature St. Regis Butler Service.

For more information and new openings, visit stregis.com or follow Twitter, Instagram and Facebook. St. Regis is proud to participate in Marriott Bonvoy, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit MarriottBonvoy.marriott.com.

Read more: St. Regis Venice Debuted First House of Celebration Event

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Restaurant Manager of Gather 55, Molly Reynolds, said for customers who cannot pay the minimum of $2 for their meal, “they can volunteer for half an hour. And when you can’t do either of those, we supply a meal voucher.” About 60% of meals during the day are discounted or free. At night, the team transforms the dining hall into an upscale restaurant with a revolving menu curated by local chefs, which underwrites the cost of their daytime program.

Gather 55 is an initiative of Hands On Hartford, a nonprofit serving those most economically challenged in areas of food, housing and health for more than 50 years. It is also one of 25 U.S. grantees of this year’s Backing Historic Small Restaurants grant program, a program from American Express and the National Trust for Historic Preservation.

In its third year, the program is awarding each recipient $40,000 – collectively $1 million in grant funding – to help them improve their business’ physical space and support critical operating costs with the goal of helping the restaurants make an even larger positive impact on their communities. Grant recipients span 20 states and the District of Columbia, and there are historic restaurants receiving this grant in 11 of those states for the first time.

“Whether you come to us as a diner or as a doer, which is a volunteer, we welcome you.”

Molly Reynolds added: “We need our donors, too. They make this model of helping others work!” Chef Tyler Anderson, named Connecticut Chef of the Year and finalist on season 15 of Top Chef, is the primary culinary advisor.

Just as American Express works to back its colleagues, customers, and communities, the management of Gather 55, a unique pay-what-you-can restaurant in Hartford, Connecticut, says they’re similarly focused on their community of “diners, donors, and doers.”

“Restaurants like Gather55 have a positive ripple effect on their local community. That’s why we’re passionate about supporting small businesses and established several “Backing Small” grant programs to help them grow and expand their impact,” said Madge Thomas, President of American Express Foundation and Head of Corporate Sustainability, American Express.

The Gather 55 team wants their old warehouse building to look more like a traditional restaurant, and the grant money will help them achieve that vision. “We’re a nonprofit that provides much more than just meal services. Having an organization like American Express, which is really committed to supporting the community, as a partner in this work, makes everything possible,” said Kate Shafer, Director of Partnerships and Support, Hands On Hartford.

Read more: Paying It Forward: Restaurants and American Express

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When government officials and professionals from the Caribbean’s Tourism and Travel Industry converge in Manhattan, New York for Caribbean Week 2023, they can look forward to enjoying Lagniappe – A Culinary Cultural Experience of Trinidad, which will be hosted by Tourism Trinidad Limited at Midtown Loft and Terrace in Manhattan, from 7pm to 10pm, on June 6, 2023.

Lagniappe – as the term suggests – will truly be a “gift” to attendees at Caribbean Week. The by invitation only event will feature the spectacle of Trinidad’s festivals, including a jump up session with costumed masqueraders, steelpan, and tassa, as well as samplings of Trinidad’s world class cuisine. This represents our unparalleled ethnic and cultural diversity. Guests will also enjoy samplings of Angostura’s award-winning rums.

World-renowned as the Island of Festivals, the Culinary Hub of the Caribbean, and a bustling epicenter for business and trade in the Latin America and Caribbean region, Trinidad is well-poised to capture the attention of travel professionals and cultural enthusiasts, as well as business and media leaders – all of whom are attending Caribbean Week in search of the most appealing destinations for vacationing clients, meeting and event planners, and major business investors.

According to Trinidad Tourism Limited CEO, Carla Cupid: “We are delighted to host Lagniappe at Caribbean Week. This event is a great opportunity to showcase our culture and cuisine to the world. Our mantra is, we are always in Season, and we hope that guests will leave with a newfound appreciation for all that Trinidad has to offer.” Tourism Trinidad is working closely with Washington DC-based cultural tourism consultants, CariBeat, to ensure that guests enjoy Lagniappe as an authentic culinary cultural experience of Trinidad and are incentivized to #visitTrinidad as their next business or vacation destination.

Read more: Tourism Trinidad to Host Lagniappe Culinary Cultural Experience

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The Saint Lucia Tourism Authority is delighted to announce the highly anticipated Saint Lucia Carnival 2023, set to ignite the island with a burst of vibrant energy and infectious revelry. Promising an enchanting fusion of culture, dynamic colors, and vitality, this eagerly anticipated festival will showcase the very best of Saint Lucian traditions, captivating visitors from every corner of the globe.

Scheduled to take place from July 1-19, Saint Lucia Carnival 2023 is a grand showcase of the island’s rich cultural heritage and a vibrant expression of the islanders’ spirit. The festivities are designed to captivate attendees and create unforgettable memories, from the pulsating beats of the Dennery Segment, Soca, and Calypso rhythms to the dazzling costumes and electrifying performances.

This year’s remarkable feat will witness an unprecedented participation of fifteen adult bands as they grace the streets with their elegant choreography, donning magnificent handcrafted costumes embellished with feathers, gems, and rhinestones. These vibrant ensembles embody the essence of liberation and independence, culminating in a spectacular two-day parade of the bands on July 17th and 18th.

Visitors have the opportunity to immerse themselves in the heart of the local community through events such as J’ouvert, Inter-Commercial House Calypso, Junior Carnival, and community carnival parades in Gros Islet, Anse La Raye, Soufriere, Babonneau, Ciceron, and Dennery.

Festivalgoers can admire the celebration from the crowd or join in the festivities, waving their flags as a symbol of diversity and freedom alongside participants worldwide. The combination of colorful and striking costumes and Caribbean art reflects the past and present of Saint Lucia’s vibrant culture. Each band carries its theme, brought to life through the costumes and various band sections. Visitors and residents can embrace the spirit of the event by joining a parade band or by lining the streets as the bands make their way along the parade route.

One cannot miss the King and Queen of the bands, easily spotted in their towering costumes up to 30 ft high as they lead the bands through the streets, showcasing creativity and pageantry with over 50 costumes centered around different themes. While the bands compete, the designs are made with the masqueraders in mind, ensuring an unforgettable experience.

The Carnival Planning and Management Committee (CPMC), producers of the Saint Lucia Carnival, have curated an exciting program of carnival events leading up to the Parade of The Bands:

Read more: Saint Lucia Carnival Returns

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Oceania Cruises, the world’s leading culinary- and destination-focused cruise line, is proud to announce that Chef Alexis Quaretti, Senior Culinary Director, has been inducted into the prestigious echelons of the Maîtres Cuisiniers de France. Quaretti joins Oceania Cruises’ Vice President of Culinary Eric Barale, who served as Quaretti’s godfather into the program. As such, Oceania Cruises is the only major cruise line to boast two Master Chefs of France.

The association of Master Chefs of France was established in 1951. Its goal is to support and promote French culinary arts around the world. This mission is embodied by the chef members, as they are ambassadors of French cuisine and culture and are responsible for relaying this heritage to their apprentices.

“It’s truly remarkable to have two Master Chefs of France leading our culinary team,” said Frank A. Del Rio, President of Oceania Cruises. “Chef Eric and Chef Alexis are both long-standing members of the culinary team, Eric being one of the first members of Oceania Cruises’ culinary family and Alexis joining us shortly after in 2004. The palpable kinship and passion throughout the culinary team prove that Oceania Cruises not only serves The Finest Cuisine at Sea® but also has the finest culinary team at sea.”

“Being inducted into the Master Chefs of France is truly one of the biggest honors of my career, and I sincerely look forward to being part of this prestigious organization,” said Alexis Quaretti, Senior Culinary Director at Oceania Cruises. “I have always been proud to represent French culinary ideals and am lucky to be able to bring the best of the best to Oceania Cruises. I would like to thank my friend and colleague Chef Eric Barale for being my godfather throughout the process and providing me with constant guidance and advice throughout my career.”

Driven by the desire to make Oceania Cruises a destination for pleasure-seekers in search of one-of-a-kind experiences, Quaretti has created a menu of universal world flavors with his own French expertise and unique fondness for diverse products. His ever-changing menus celebrate the freshest ingredients and are inspired by his home country of France as well as his world travels.

As the line’s recipe development manager, Quaretti has designed, made and tested every dish served on an Oceania Cruises’ ship. He and his talented team create approximately 300 new recipes each year to constantly revitalize and reinvigorate the onboard menus.

Read more: Oceania Cruises’ Culinary Director Inducted into Maîtres Cuisiniers de France

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While beach holidays and visits to amusement parks are great fun for families, cultural vacations are a fantastic opportunity to show your children something new.

Travel industry experts released a study reviewing the number of cultural attractions, US searches for museums and art galleries, and culture-related Instagram posts to reveal the top cities for culture in the US.

The great thing about cultural attractions is that there are so many to choose from, and each city has its own unique culture to explore.

The top 10 US cities for culture and their Culture Score:

1. Palm Springs, California – 9.27
2. Santa Fe, New Mexico – 8.99
3. Annapolis, Maryland – 8.43
4. San Francisco, California – 8.37
5. New Orleans, Louisiana – 8.24
6. Charleston, South Carolina – 8.02
7. Portland, Maine – 7.98
8. Boston, Massachusetts – 7.89
9. Pittsburgh, Pennsylvania – 7.66
10. Washington, District of Columbia – 7.49

Palm Springs is the top US city for culture, having earned a score of 9.27 in our study. This artistic enclave in California’s Sonoran Desert is a popular resort destination, famous for its stylish hotels, hot springs, and spas, as well as the large number of celebrities that make a home there.

While Palm Springs did not come top in any one category, the city performed well across the board, boasting a large number of cultural attractions for its relative size. The city also had the sixth-highest rate of culture-related Instagram posts per 1,000 people at 1322.26.

Santa Fe is the second-best city in the US for culture, receiving a score of 8.99. The state capital of New Mexico, Santa Fe, is one of the most unique cities in the country, boasting distinctive Pueblo-style architecture and attracting artists from far and wide. One of the most prominent cultural attractions in the city, of which there are many, is the Georgia O’Keefe Museum, dedicated to the famous 20th-century American artist who drew much inspiration from the surrounding area.

Santa Fe scored particularly well when it came to the number of museums and galleries compared to its population, with a rate almost four times higher than any other city at 209.77 per 100,000 people. The city scored well for most other factors, with high numbers of religious sites, historic sites, and theatres for its size, as well as the third-highest number of culture-related Instagram posts per 1,000 people at 1800.21.

The third best city for culture in the US is Annapolis, the state capital of Maryland. Annapolis is the first East-coast entry in our list and, as one of the oldest cities in the country, is packed with history for visitors to explore. The beautiful architecture of the historic district is popular among tourists, and the city boasts one of the country’s top waterfronts.

Annapolis scored well in most categories in our study but excelled when it came to historic sites and theatres per 1,000 people, topping both categories with rates of 22.12 and 19.66, respectively.

San Francisco placed fourth overall in our study of US cultural cities with a score of 8.37. This iconic West-coast location is famous for sloping streets that are a recognizable feature in many movies and movies.

Aside from being a common location in American cinema, San Francisco is famous for being an extremely liberal and bohemian city, attracting many artistic types from across the country. The city is also home to famous landmarks such as the prison island of Alcatraz and the beautiful Golden Gate Bridge.

San Francisco had the highest US search volume for local museums and galleries, showing that people in the area are particularly interested in cultural and historical pastimes. The city also scored particularly well for monuments and statues, with the tenth-highest number per head at 7.61 per 100,000 people.

New Orleans is the fifth-best city for culture in the US, having earned a culture score of 8.24. This Southern city is hugely popular among tourists, particularly for Mardis Gras, during which New Orleans becomes alive with almost non-stop partying and celebrations. Aside from the joys of carnival, New Orleans is famous for its beautiful colonial architecture, signature Creole cuisine, and many museums and art galleries, including the excellent New Orleans Museum of Art (NOMA).

New Orleans scored the second-best for monuments and statues out of all 100 cities in our study, with 22.55 per 100,000 people. Visiting historical monuments and statues is a great way of incorporating history and culture into a day of exploring any city, requiring much less time and attention from your kids. Some of the most popular statues and monuments in New Orleans are the Hurrican Katrina Monument, the golden statue of Joan of Arc, and the Monument to the Immigrant, which overlooks the Mississippi River.

Read more: Travel to Top 10 US Cultural Cities

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Italy is known for its delectable desserts, and now Costa Cruises is showcasing some of the leading Italian and international pastry masters on two confectionery-themed sailings aboard Costa Toscana and Costa Fascinosa. This collaboration with the Association of Pastry Ambassadors of Italian Excellence (APEI) will be led by renowned pastry chef Master Iginio Massari.

Massari and the APEI masters will be onboard Costa Toscana’s weeklong June 9, 2023, cruise, offering daily workshops demonstrating the art of pastry making. Guests will have the opportunity to taste some of Massari’s most iconic desserts and receive a signed copy from his “Dolce è la vita” book series. The ship departs Genoa, Italy, and visits Marseille, France; Barcelona, Spain; Cagliari, Sardinia; Naples and Civitavecchia (Rome), Italy.

For the third consecutive year, Costa will host the annual Panettone senza confini, or “Panettone Without Borders,” competition aboard Costa Fascinosa’s Oct. 21, 2023, cruise. Guests will be able to sample delicacies prepared by master chefs from 15 pastry shops from around the world competing in the Panettone senza confini that’s dedicated to Italy’s iconic sweet bread.

During the cruise, panettone will be prepared in a variety of ways: traditional and chocolate, plated desserts and even an ice cream version. Guests will judge and vote the best chocolate panettone. The best traditional panettone will be chosen by a jury of APEI masters, chaired by Iginio Massari. The 10-day roundtrip itinerary features calls at Marseille; Málaga, Cádiz and Valencia, Spain; Lisbon, Portugal; and British Territory Gibraltar.

Read more: Costa Cruises to Feature the Art of Pastry on Two Cruises

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The Crossing Dubai is delighted to announce the appointment of renowned Michelin Star Chef Jitin Joshi as their new Director of Culinary. With an illustrious career spanning over 23 years and a remarkable culinary background, Chef Joshi brings unrivaled talent and versatility to his new role.

Hailing from India, Chef Joshi received his training at the renowned Oberoi School in Delhi, where he graduated in 1999. Since then, he has carved a distinguished path in the culinary world, honing his skills in top kitchens across eight countries, from prestigious Michelin-starred restaurants to high-end cruise liners and vineyard establishments. Beyond his expertise in the kitchen, Chef Joshi has also excelled in international events, guest lecturing, and coaching Team India.

London became a pivotal chapter in Chef Joshi’s journey, as he had the privilege of refining his craft under the guidance of renowned chefs Eric Chavot and Gordon Ramsay. His exceptional talent garnered remarkable achievements, including leading Benares in Mayfair to a coveted Michelin star in 2007 and receiving the prestigious Ethnic Chef of the Year award in 2009.

In Dubai, Chef Joshi astounded discerning palates at prestigious venues such as the Armani Hotel, Atmosphere in the Burj Khalifa, and the first Taj Hotel in the region. As his reputation grew, he made notable appearances on Sony TV and Dubai Eye Radio, while also serving culinary delights to renowned celebrities.

Recently, Chef Jitin Joshi has captivated audiences with his culinary prowess at the Dubai Expo and through a series of successful guest chef pop-ups across various cities. This exceptional track record positions him perfectly to lead The Crossing Dubai to new culinary heights. His appointment signifies a significant milestone for the establishment as it strives to deliver an unparalleled dining experience to its esteemed guests.

“I am thrilled and honored to join The Crossing Dubai as Culinary Director part of the Lemon Butter Group. This incredible opportunity allows me to bring my passion for culinary innovation and years of experience to this esteemed establishment,” said Chef Jitin Joshi. “I eagerly anticipate creating unforgettable dining experiences and pushing the boundaries of gastronomy. Together with the talented team at The Crossing, we will redefine the culinary landscape and delight our guests with exceptional flavors and impeccable service.”

The Crossing Dubai is confident that the addition of Chef Jitin Joshi as Culinary Director will reinforce its commitment to culinary excellence and elevate the dining experience to new levels of sophistication.

Read more: The Crossing Dubai Names Michelin Star Chef as Culinary Director

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Restaurant operators say the cost of food is a huge challenge, and they expect competition to become fiercer as the year goes on. To compensate for this, restaurant owners and operators are faced with having to increase menu prices. From March 2022 to March 2023, menu prices rose 8%. For 2023, it is anticipated that these higher prices will account for US$997 billion in restaurant sales.

On average, the American household spends around $3,000 every year to dine out. That being said, under half of those families that do dine out are not so willing to spend full price for their desired menu selections. More are gravitating with offsetting dining out costs through weekly specials and programs like Groupon that offer discounted options.

The restaurant industry has had to adjust to consumer wants with more discounts to keep their regulars coming back as well as to attract new customers. This makes it even more difficult for restaurants to turn a comfortable profit.

Where Did the Restaurant Staff Go?

Right now there are around 2 million vacant jobs in the hospitality and leisure sector. Facing staff shortages, restaurant operators are shifting towards more automated and digital services wherever possible. It isn’t that they want to replace human beings, but what does one do if nobody is applying? In steps technology.

It may become the norm quite quickly to take a seat at a table and place your order through a digitized screen instead of being waited on by an actual person. Perhaps even delivering food will be via technology much like Genki Sushi restaurants are doing. Here, patrons place their orders on a screen at the table, and their food arrives much like a train car on a track, stopping right at their table. The diners pick their food up off the car, and off it goes back to the kitchen to fulfill yet another order.

So in the future if not now already, you may find yourself walking into a restaurant and not ever come in contact with a human being. Imagine this: you walk in and fill out a digital screen with one question:  How many people?  You are directed via screen to seat yourself at table number XX.  Once there, you make your menu selections and everything arrives on cars via the track. After you leave, a bus person comes to clear and clean the table. Simple, efficient, and no fuss.

The bigger question is, does this eliminate tipping? That’s a topic for another time.

Read more: Restaurants: Charging More with Less Staff

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The Latium Experience DMO, a mixed public-private association for promoting and commercializing the tourist flows of 12 Municipalities of Latium, the Italian region headed by Rome, officially announces the Wine Route project, thus launching the Tastings theme, the third of a macro-offer triptych comprising Bike tourism and Foundation cities as well.

This proposal, like the others, is based on the actual characteristics of the territory, with no tourist tinsel. The wine route in the province of Latina is the longest in Italy: it starts from the Lepini Mountains and passes through Aprilia, Sabaudia and San Felice Circeo. Amidst fascinating rural landscapes, one can meet local producers, discuss with winemakers and taste high quality wines, such as Aprilia Doc, Castelli Romani Doc and Circeo Doc, with a wealth of side dishes and recipes either in restaurants or in typical trattorias.

There are two gems:

Picnics in the vineyards of the farms, for relaxing lunches among the rows with suggestive panoramas to admire, and the combination with bike excursions, guaranteed by the expertise of both the DMO and its tour operators.

Latium Experience is a public-private association aiming to promote, market and manage the tourist flows – involving all the actors operating in the area – of 12 Municipalities of Latium (the Italian region headed by Rome): Aprilia, Colleferro, Guidonia, Latina, Maenza, Pomezia, Pontinia, Priverno, Prossedi, Sabaudia, San Felice Circeo, Ventotene. The association also brings together 39 private operators.

The offer is divided into three macro-categories: bike tourism, comprising the routes that run along the canals and connect all the towns, foundation cities, including eight Municipalities, and tastings, enhancing the typical products of the area.

Culture, nature and roots are the themes with which, as in an intriguing storytelling, the rich heritage made available by the places will be organized, making endless business propositions for the benefit of tourists of all ages, backgrounds and origins.

Read more: The Latium Experience DMO Launches the “Wine Route” Project

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The restaurant industry in America clocks in with a US$900 billion price tag value while having to increase pay and benefits. Add to that the National Restaurant Association reporting US restaurant and bar sales are projected to increase about 6% this year to nearly $1 trillion.

Despite the passage of 3 years since the COVID-19 pandemic first struck, the US food service industry is struggling to fill empty staff positions. Recently, staff shortages in restaurants are attributed to mass migration and relocation, causing establishments to struggle to fill vacancies, with the US Census Bureau recently reporting that 26 states experienced an influx of people in 2022, while 25 states saw a population outflow. This leaves customers waiting for service at their favorite dining spots and disrupts local economies.

Moreover, in 2022, 30 states, plus Washington, DC, increased their minimum wages. As of January 1, 2023, The District of Columbia has the highest minimum wage in the country, at $16.50 per hour, followed by Washington ($15.74), California ($15.50), and Massachusetts ($15).

How COVID May Have Created the Digital Restaurant Trend

“The restaurant industry continues to battle staff shortages and operational inefficiencies. Despite the hike in minimum wages, some front-of-house restaurant staff are worried that it will negatively affect the tips they depend on because of misinformation or a lack of understanding of how these increases work,” notes Brian Duncan, President of me&u USA. “Technology is the only way to boost restaurant revenue amid staff shortages and simultaneously elevate the customer experience. A well-integrated tech approach is key to overcoming challenges and ensuring satisfaction.”

According to a Deloitte report from 2021, 57% of customers prefer to use a digital app to order food for off-premises dining, while 64% of customers prefer to place their orders digitally at quick-service restaurants. 71% of diners say online and on-premise restaurant technology enhances their dining experiences.

A 2022 Popmenu study found that 51% of restaurant owners and operators intend to automate more online operations whereas 41% plan to automate more on-premise operations.

“Long waits outside a restaurant means frustrated customers, lower tips, and reduced revenue. Restaurant owners must discover ways to increase revenue and decrease other costs to account for higher wages. At-table ordering enables orders to reach the kitchen quickly and crowded lines are all but eliminated. It ultimately allows customers to order and pay at the table quickly, ensuring bigger checks and more tips for the servers,” concludes Duncan.

Read more: Digital Waitress Coming to Your Favorite Restaurant Table

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With nearly 85% of Americans planning summer trips in 2023, travel industry experts compared 100 metro areas across 41 key indicators of budget- and fun-friendliness, to help travelers plan the perfect summer getaway.

The data set ranges from the cost of the cheapest flight to the number of attractions to the average price of a two-person meal.

Compared with other rankings that focus on each destination’s scenic quality, this study focuses primarily on the cost and convenience of traveling to each location as well as its affordability.

However, it does take into account the number of attractions and variety of activities in each destination to ensure visitors will stay busy and entertained throughout the trip.

Top 20 Summer Travel Destinations

1. Atlanta, GA
2. Honolulu, HI
3. Washington, DC
4. Wichita, KS
5. New York, NY
6. Chicago, IL
7. Tampa, FL
8. Orlando, FL
9. Richmond, VA
10. Springfield, MO
11. San Antonio, TX
12. Salt Lake City, UT
13. Greenville, SC
14. Austin, TX
15. Philadelphia, PA
16. Oklahoma City, OK
17. Grand Rapids, MI
18. El Paso, TX
19. Los Angeles, CA
20. Minneapolis, MN

Travel Costs & Hassles

Lowest Costs & Fewest Hassles

1. Santa Rosa, CA
2. Milwaukee, WI
3. Salt Lake City, UT
4. Springfield, MO
5. Dayton, OH

Highest Costs & Most Hassles

96. Cape Coral, FL
97. Lansing, MI
98. Kansas City, MO
99. McAllen, TX
100. Baton Rouge, LA

Local Costs

Lowest Costs

1. Oklahoma City, OK
2. Augusta, GA
3. McAllen, TX
4. Tulsa, OK
5. Springfield, MO

Highest Costs

96. Honolulu, HI
97. Seattle, WA
98. San Diego, CA
99. San Francisco, CA
100. Santa Rosa, CA

Best vs. Worst

• The average flight to a popular summer destination costs $413, lasts 4 hours and 13 minutes and has 0.4 connections.

• The Los Angeles metro area is the most attractive destination on the West Coast and the Washington, D.C. metro area is the most attractive destination on the East Coast.

• Florida and Texas are home to the most top summer destinations in the U.S., each with at least two metro areas in the top 15. Oppositely, California has among the largest number of the unpopular summer destinations, with at least two metro areas.

• The Houston metro area has the lowest nightly rate for a three-star hotel room, $28, which is 9.1 times less expensive than in Portland, the metro area with the highest at $254.

Read more: 2023 Best Summer Travel Destinations in US

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Officials at San José Mineta International Airport (SJC) today announced the opening of the Airport’s newest pair of concessions, Jamba (formerly known as Jamba Juice) and Runway Deli by WSE Group, Inc. (WSE). The new concessions in Terminal B combine to feature a full menu of refreshing and nutritious options for on-the-go meals, grab-and-go snacks, made-to-order sandwiches, and Jamba’s fresh-squeezed juices and signature smoothies. The pair represent SJC’s first concessions fully owned and operated by WSE Group, Inc., an ACDBE (Airport Concession Disadvantaged Business Enterprise).

“The opening of Jamba and Runway Deli is very exciting for us at SJC and for the small business community,” said SJC Airport Director John Aitken. “It represents the demand of our growing passenger base, as well as the success of the Airport’s ACDBE program, and we are proud to have WSE Group, Inc. as part of the Airport concession program over the past 20 years as their company has grown. We look forward to their continued success.”

The addition of Jamba and Runway Deli highlights the Airport’s commitment to providing a wide range of high-quality concessions and amenities to travelers, while partnering with small and local businesses that may not otherwise have a presence in a major airport environment. San José Mineta Airport’s ACDBE program’s objective is to create a level playing field on which all businesses can compete fairly for contracting opportunities related to Airport concession activities. The Airport has achieved 10.74% ACDBE participation on a goal of 10.10% for non-rental car participation.

“As a woman of color working in this industry, I find being supported by and collaborating with other first-generation entrepreneurs helps to further the inclusion of other generations to follow,” said Bianca Wilczoch, WSE Group’s President. “Organizations like AMAC (Airport Minority Advisory Council) also advance these efforts and WSE Group’s CEO, Jose Placencia, is delighted to have been deeply involved with AMAC for many years.”

Jose Placencia, WSE Group Inc. Founder and CEO, added, “Opening the Jamba and Runway Deli concepts at SJC, together with my partner and daughter Bianca, is not only exciting but reminiscent of WSE’s beginning with master concession contracts from both Stanford University and UC Berkeley athletic departments.”

WSE Group, Inc. was founded in 1980, starting out as the master concessionaire for UC Berkeley and Stanford for more than 20 years, and servicing major events such as the 1985 Superbowl and the 1994 World Cup. In 1989, the company became an ACDBE joint venture partner with HMS Host for retail concessions, expanding to food and beverage, and later adding University of California, San Francisco to their list of patrons. The company’s first contract at SJC was in 2000 as a subtenant of HMS Host, with whom they have continued their relationship.

The company’s decades-long relationship with SJC has spanned four Airport Directors, and today’s opening is its first time operating at SJC as a direct lease tenant.

WSE President and daughter of Founder Jose Placencia, Wilczoch joined WSE Group, Inc. in 2002, saying that today’s opening “represents a big win for us on many levels.” She says that driving principles of her family’s company are being nimble and able to react quickly, as well as approachability, noting that with its shift to being a direct lease tenant, she intends to maintain Placencia’s style of leadership. “I admire him so much. I would like to emulate what he’s done for our family. Egalitarianism is a big driver for us.” Smiling warmly and dressed in a striped yellow and white cotton top reminiscent of Jamba’s vibrant color palette, she added, “We’re small-medium now, but as we grow, we would like to maintain the ability to put a face with the name.”

Wilczoch says that WSE Group, Inc. prides itself on its diversity, noting that the company employs people from all backgrounds and experience levels. She noted, “Just like anything else, getting in the door is the hardest part. HMS Host gave my father that opportunity and it developed into over 40 years in business.” As an avid traveler, herself, Wilczoch says that the new concepts are a perfect fit for the Terminal B location and for busy passengers who don’t have time for a sit-down meal. Her favorite drink: the Razzmatazz.

Read more: Jamba and Runway Deli Open at San José International Airport

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Producing Amarone – from the terroir through the long finish is a multifaceted process and adventure that embraces tradition, science, culture, economics, and market demand.

OOPS

Folklore suggests that Amarone was produced by chance and not design; an over-extended fermentation process of Recioto enabled the yeast to consume most of the sugar content and the outcome produced a drier wine with a high alcohol by volume (ABV) percentage. The outcome? The birth of Amarone, a brand-new wine.

File Under Who Knew

Amarone (Italian = Big Bitter) wine is produced in Italy and the technique of dehydration has been popular since the Romans used the method in the production of Rhaetian wine (sweet wine produced in the hills around Verona). In 1600 BC (Ancient Anatolia) the technique became popular throughout the Greco-Roman classical world.

The first written evidence explicitly mentioning the production of wines using partially dehydrated Valpolicella grapes in Verona dates to the fifth century, in a letter written by Cassiodorus, King Theodoric’s minister in Ravenna to the senators of the Venetian canonry, seeking to obtain the procurement of a Sweet, Reinforced and Fortified Wine.

Natural sun drying, whether on or off the vine is still considered the most traditional and commonly used method for withering grapes in many Mediterranean countries. Amarone (as a name) first appeared on bottle labels from the Veneto region in 1939; however, the wine was not produced on a regular basis until 1953 and, the Denominazione di Origine Controllata (DOC) status was not assigned until December 1990.

Rules

Because Amarone is a DOCG wine the production process must follow a set protocol (some mandatory; others optional):

A.      Mandatory

1.       Grape selection (autochthonous/indigenous/local cultivars include)

·         Corvina + Corvinone (45-95 percent)

Corvina is the signature grape (Corvo = crow) because ripe berries are very dark, almost bluish recalling the plumage of the bird. Grapes produce oval berries with good acidity and medium tannins. Amarone produces a wine with a ruby red color, longevity, and hints of red fruit.

·         Corvinone. An independent varietal. Berry size is an advantage in terms of yield and speeds harvesting; gives Amarone structure and spicy notes

·         Rondinella (5-30 percent)

        (Italian = little swallow; or due to V shape leaf resembles the tail of a swallow; or because birds appreciate the small berries; or the color recalls the swallow’s coat color). Berries are smaller than other grapes (round and dark colored), with a thick skin; delivers aromatic notes with hints of red fruit and floral scents.

B.      Optional (beginning in 2003)

·         Molinara (Italian = miller)

Due to the consistent quantity of pruine, (a natural yeast on the berries’ skin), bunches look like they have been sprinkled with flour. Light in color, the skin is pink and almost transparent. Nicknamed salty grape because of its low acidity and low tannins. Gives Amarone a fresh mineral note.

Hand Harvesting. Traditional Methods

Read more: Amarone. Not Shriveled: Withered

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As part of Fairmont’s ongoing commitment to create the most memorable and unique experiences for its guests, the award-winning AAA-5 Diamond Fairmont Mayakoba will be hosting an exotic culinary experience and symphonic concert to celebrate Mother’s Day.

The exciting dining experience occurred on May 10th and is scheduled for another edition on May 14th. It’s presented by Chef Heriberto Flores, one of Mexico’s most sought-after culinary superstars. Owner of the renowned Nostalgia restaurant in the central highlands’ town of San Cristóbal de las Casas, Chef Heriberto’s cuisine pays homage to the local flavors and festivals that take place in towns throughout southern Mexico.

Nostalgia restaurant was created in 2015 to promote the gastronomy and culture of the Oaxaca region with a delightful twist on traditional dishes featuring moles, tlayudas, tamales, enchiladas as well as the chocolate and mezcal commonly found in this region. With a delectable 6-course dinner planned for his Mother’s Day visit to Fairmont Mayakoba, Chef Heriberto is certain to deliver an inspired once-in-a-lifetime gastronomic experience next to the blue Caribbean Sea.

Chef Heriberto’s exquisite dinner will be followed by another exceptional Fairmont experience, its “Symphony in a Cenote”. Imagine being serenaded by a symphonic orchestra set in a mystical Mayan cenote where you’ll savor delectable tapas and sip refreshing cocktails. Sacred to the Mayan community, cenotes are known for their pristine, clear, cool water surrounded by limestone walls, creating an extraordinary venue for a musical journey to the center of the earth. You’ll be entertained with classic melodies, as well as contemporary pop, from artists like Lady Gaga, Coldplay, Toto, Ed Sheeran, Queen, and more. This special event is part of Fairmont’s initiative to offer its guests experiences that go “All Beyond Limits”, where the luxury hotel company pushes the limits of possibility with experiences you have to see to believe, popping up at the most iconic hotels and resorts in the world.

Read more: Exclusive Mother’s Day Experience at Fairmont Mayakoba

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The ‘Suite Escape’ package includes a one-night stay at Hotel Zelos in a spacious Deluxe Suite featuring 4th Street or courtyard views and a separate parlor with sitting area. Guests will experience dinner for two at her restaurant Fang including a meet and greet with Kathy where she will custom curate a multi-course menu based on culinary tastes and preferences. Guests will also receive a $50 Uber gift card for transportation to and from the restaurant. The ‘Suite Escape’ package is available on select dates in June and July.

“I am very excited to have the opportunity to meet fellow foodies visiting my hometown,” says Fang. “San Francisco is near and dear to my heart and it brings me so much joy to cook for people who love food and this city as much as I do. Chinese food is a key part of this city’s culinary culture and I am so proud to be a part of that story and share it with others.”

Born and raised in San Francisco, Kathy Fang grew up in the kitchen of her family’s now famed restaurant, House of Nanking, before opening Fang with her father in 2009 as co-owner and chef. She began blending her family’s Cantonese heritage and cooking style with her own inspiration that grew from her perspective as a native San Franciscan, her global travels, and her formal training at the esteemed Le Cordon Bleu Culinary School. At Fang, Kathy offers a modern twist to Cantonese fare and an exceptional dining experience for her guests.

Leading up to the premiere of “Chef Dynasty: House of Fang,” Fang appeared on a number of Food Network shows including “Beat Bobby Flay,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” and is a two-time “CHOPPED” champion. She’s a returning guest on NBC’s TODAY Show and has been a guest judge on Alex vs America in 2022. In 2020, Fang published “Easy Asian” cookbook and started selling her restaurants’ famous hot sauces in the midst of the global pandemic as a way to bring Asian cooking into the home kitchen.

Located at the iconic convergence of San Francisco’s Union Square, SoMa and Financial Districts, Hotel Zelos is a luxury boutique hotel perfectly situated to experience the best of San Francisco’s fashion, arts, technology and music scenes. Hotel Zelos is a sleek, stylish hub featuring refined guestrooms and suites that are among the city’s largest and emanate an intimate curated style and timeless comfort that make guests feel like longtime residents. The hotel’s signature, award-winning restaurant and bar, Dirty Habit, located on the 5th floor with a rooftop patio, serves innovative, locally sourced small plates and an expertly curated selection of spirits.

Read more: Hotel Zelos Partners with Celebrity Chef Kathy Fang

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For nearly two years, Lufthansa has offered its passengers on cross-border European flights lasting more than an hour a varied, high-quality range of fresh meals, packaged snacks and drinks for purchase. The fresh meals, such as salads, bowls and sandwiches, are prepared fresh daily by catering company Gate Gourmet according to recipes from dean&david at the Frankfurt and Munich locations. Cake specialties from Dallmayr are also offered. Because they are deliberately prepared without colorants or preservatives, they have a short shelf life and must be disposed of if they are not sold on the designated flights.

Now Lufthansa is launching the “Onboard Delights Last Minute” initiative: passengers have the opportunity to purchase fresh products that have not been sold by then shortly before landing on all flights to Frankfurt and Munich on which Onboard Delights are offered, at the lower price of a uniform 3.50 euros, and take them with them. This is a further step toward reducing food waste, after Lufthansa already introduced the option of pre-ordering these products in February of this year.

Another new feature of Lufthansa Onboard Delights is that award miles can be collected and redeemed when purchasing food and beverages from the Onboard Delights range. At least one award mile is credited per euro when the Miles & More card is presented.

Lufthansa Group catering concepts for less waste

Sustainability is one of the Lufthansa Group’s top priorities. On short-haul flights, the amount of food waste is to be reduced by 50 percent by 2025 compared to 2019. To achieve this, the Lufthansa Group is optimizing catering processes, offering passengers the opportunity to order meals in advance, and reducing the amount of products held in stock as standard. As a result, Lufthansa was already able to reduce the proportion of discarded perishable food by 45 percent in 2022 compared to the previous year.

Austrian, SWISS and Eurowings have already been offering unsold food at reduced prices since 2022. As a result, about 80,000 food products were consumed in 2022 that would otherwise have been disposed of.

Read more: Lufthansa Launches “Onboard Delights Last Minute”

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The St. Regis Venice, the recently renovated luxurious property on the Grand Canal, is pleased to announce a one-of-a-kind experience that invites guests to join Executive Chef Giuseppe Ricci on his morning market rounds followed by a chef-led cooking session and a lunch in the kitchen.

With no shortage of local ingredients to pick from, guests will discover a whole world of new ingredients and flavours as they accompany Chef Ricci to Vignole and Murano Islands in search of the freshest seafood, vegetables and herbs that capture the essence of Italian cooking. There, guests will meet with local fisherman to pick the catch of the day as part of the experience.

“As they sample delicious produce at the islands and try their hand at tasting Italian classics, guests will be inspired to learn more about traditional foods and dishes of the region,” said Patrizia Hofer, General Manager of The St. Regis Venice. “Chef Ricci is a highly creative culinary leader who imaginatively turns fresh local ingredients into classic Italian dishes that elevate the authentic flavours of Venice for our guests. His knowledge and mastery are second to none.”

Ricci, born and raised in Puglia in the south of Italy, creates memorable menus at Gio’s Restaurant, featuring artisanal butters and creams, vegetables, seafood, lamb and beef from every corner of Italy.

“A Day with Chef Giuseppe Ricci” experience is priced starting from € 600 per person and includes:

• First Stop: Vignole Island for Vegetables & Herbs
• Second Stop: Murano Island to choose the catch of the day with local fisherman & visit a “Cicchetteria” for local bites.
• Third Stop: Kitchen at The St. Regis Venice for cooking Master Class & lunch with the Chef.
• Cooking class, including all ingredients, equipment, and recipe cards
• Lunch with Chef Ricci at the Chef’s table
• Private Boat transportation

To book the “A Day with Chef Giuseppe Ricci” experience, prospective guests can call +39 041-2400001 or email gios@stregis.com.

The St. Regis Venice boasts 130 rooms and 39 suites, some with private terraces, offering unparalleled views over the city, a formal rose garden and direct access to the Grand Canal. The atmosphere of glamour spills over to the restaurants and bars, where locals and travellers mingle over expertly mixed cocktails and exquisitely rendered food. At Gio’s Restaurant and Terrace guests will find an unexpected haven in the midst of Venice’s contemporary landscape, while the atmospheric Arts Bar boasts a collection of drinks that celebrate the oeuvre of artists who were inspired by the city’s ethereal beauty to produce some of their best work.

For more information about The St. Regis Venice, please visit stregisvenice.com.

@stregisvenice #StRegisVenice #CultivatingTheVanguard #LiveExquisite

 About The St. Regis Venice

The ultimate sophisticate and arbiter, The St. Regis Venice combines historic legacy with modern luxury in a privileged location beside the Grand Canal surrounded by views of Venice’s most iconic landmarks. Through a meticulous restoration of the unique collection of five Venetian palaces, the hotel’s design celebrates the modern spirit of Venice, boasting 130 guestrooms and 39 suites, many with furnished private terraces with incomparable views of the city. Uncompromising glamour extends naturally to the hotel’s restaurants and bars, which offers a range of exquisite dining and beverage options for Venetians and visitors alike including the private Italianate Garden (a refined space for local tastemakers and guests to mingle), Gio’s (the hotel’s signature restaurant), and The Arts Bar, where cocktails have been specially created to celebrate masterpieces of art. For celebratory gatherings and more formal functions, the hotel offers a choice of areas that can be easily transformed and personalised to host guests, supported by an extensive menu of inspirational cuisine. Crafted occasions are held in the Library, with its urbane atmosphere, in the well-appointed Lounge, or in its adjacent Astor Boardroom. The Canaletto Room embodies the contemporary spirit of a Venetian palazzo and impressive ballroom, presenting an ideal backdrop for significant celebrations. For more information, please visit stregisvenice.com.

About St. Regis Hotels & Resorts  

Combining classic sophistication with a modern sensibility, St. Regis Hotels & Resorts, part of Marriott International, Inc., is committed to delivering exceptional experiences at more than 45 luxury hotels and resorts in the best addresses around the world. Since the opening of the first St. Regis hotel in New York City over a century ago by John Jacob Astor IV, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by signature St. Regis Butler Service.

For more information and new openings, visit stregis.com or follow Twitter, Instagram and Facebook. St. Regis is proud to participate in Marriott Bonvoy, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit MarriottBonvoy.marriott.com. 

Read more: Immersive Market-To-Table Experience at The St. Regis Venice

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In May, guests will see for themselves why It’s Better in The Bahamas with curated moments for mom, sports tournaments on both land and sea and opportunities to participate in world-class ocean conservation efforts.  

NEWS

Jack Nicklaus Heritage Course Breaks Ground on Jack’s Bay, Eleuthera — Construction of the $20 million Jack Nicklaus Heritage Course — the world’s first — has begun on Jack’s Bay, Eleuthera. The 18-hole championship golf course is set to open in 2025, joining the destination’s existing 10-hole short course designed by Tiger Woods.

Baha Mar Hosts Derek Jeter Invitational Golf Tournament — From 11 to 14 May 2023, the highly anticipated Derek Jeter Invitational will welcome a star-studded lineup of golfers to Baha Mar’s Royal Blue Golf Course in Nassau. A series of additional special events will take place at the resort to benefit Jeter’s Turn 2 Foundation.

Reel Bender Fishing Tournament Will Take Place at The Abaco Club — The deep seas of The Bahamas are teeming with Blue Marlin, Mahi-Mahi, and Billfish. From 11 to 13 May 2023, you can try your luck at the Reel Bender Fishing Tournament at The Abaco Club, in which participants across categories like junior and lady anglers can compete for daily cash prizes. Entry fees begin at $350.

Chef Jean-Georges Hosts Sunset Beach Dinner at The Ocean Club — Michelin-starred chef Jean-Georges will host a family-style, sunset beach dinner at his restaurant Dune at The Ocean Club, a Four Seasons Resort, on 12 May 2023. The experience starts at $525 per person, and features cocktail hour, hors d’oeuvres and live entertainment. Reservations will be filled on a first-come, first-served basis.

Café Boulud at Rosewood Baha Mar Offers Mother’s Day Brunch — This Mother’s Day, book a table at Rosewood Baha Mar’s Café Boulud for A Rosé Affair, a delectable French brunch experience that celebrates the mom in your life. The bottomless brunch starts at $140 per person and features smoked salmon, oysters, Key West shrimp eggs Benedict, and more.

The Blue Carbon Open Weekend Launches on Great Exuma Island to Benefit Ocean Conservation — The Blue Carbon Open‘s inaugural weekend is set to take place at Grand Isle Resort in The Exumas from 12 to 14 May 2023. The one-of-a-kind experience includes ocean-saving conservation missions, world-class golf, climate conversations and nightly entertainment on Emerald Bay. Four-person packages begin at $999, with proceeds supporting ocean conservation nonprofit Beneath The Waves.

PROMOTIONS AND OFFERS

For a complete list of deals and discounted packages in The Bahamas, visit https://www.bahamas.com/deals-packages

Have the Ultimate Dive Vacation at Viva Wyndham Fortuna Beach — From 18 to 24 June 2023 the third annual Grand Bahama Island Dive Week brings together Bahamas Dive Ambassadors, open water-certified divers and local operators for five days of customized dives at major dive sites, including wrecks and reefs. The “Dive Event Package” at Viva Wyndham Fortuna Beach includes six nights of all-inclusive accommodations, all meals and drinks, on-island transportation and nightly entertainment. Spots are limited and start at $1,612.

Experience the Beauty of Eleuthera at The Cove, Eleuthera — The Cove, Eleuthera, is famous for its secluded location and intimate atmosphere. Those who book a three-night stay here can now choose the “Explore Eleuthera Package”, which includes a guided half-day island tour to Preacher’s Cave, Queen’s Bath and Glass Window Bridge, complete with a picnic basket lunch for two, as well as a $200 resort credit.

Celebrate Mother’s Day at Grand Lucayan — What mother doesn’t want to wake up to sunshine and white sand beaches on the beautiful, family-friendly Grand Bahama Island? All-inclusive resort Grand Lucayan is offering a one-night-only “Bed & Brunch Treat Package” that includes 50% savings on a Superior Marina View room and Sunday buffet brunch with local entertainment. The booking window is now through 14 May 2023, for travel on 13 to 14 May 2023.

ABOUT THE BAHAMAS

The Bahamas has over 700 islands and cays, as well as 16 unique island destinations. Located only 50 miles off the coast of Florida, it offers a quick and easy way for travelers to escape their everyday. The island nation also boasts world-class fishing, diving, boating and thousands of miles of the Earth’s most spectacular beaches for families, couples and adventurers to explore. See why It’s Better in The Bahamas at Bahamas.com  or on Facebook, YouTube or Instagram.

Read more: What’s New in The Bahamas in May 2023

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Israeli company announced that it has developed a 3D printed grouper fish fillet from stem cells, which are then processed via bioprinting technology into a fish-like shape.

Stakeholder Foods, in conjunction with Umami Meats, has created a method of 3D bioprinting your very own ‘fresh’ fish, which, it says, mimics the taste and texture of natural fish and will be ready for cooking immediately.

According to the company, new product could hit the supermarket shelves later this year.

“In the coming months, we intend to announce our plans for bringing this world-class cultivated fish to the market,” said Mihir Pershad, CEO of Umami Meats at a tasting event in Israel last week.

“In the first tasting, we showcased a cultivated product that flakes, tastes and melts in your mouth exactly like excellent fish should,” he explained.

The grouper fish fillets are created by combining fish stem cells with various nutrients, which are subsequently processed into bio-inks and then into a printer. The process of printing takes just a few minutes, and the product can then be immediately cooked and eaten.

Stakeholders are also working to create entire cuts of 3D-printed meat, including steaks and other seafood like eel. In 2020, the fast-food giant KFC partnered with a Russian bioprinting company to produce artificial chicken nuggets.

New technology could have numerous benefits, particularly as it pertains to food scarcity.

Additionally, biologically engineered fish is free from pollutants such as microplastics, which might affect traditionally harvested seafood stocks.

Read more: 3D-Bioprinted ‘Fresh’ Fish Ready to Hit Supermarket Shelves

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The Käfer Group is now the new catering partner in the two Lufthansa First Class Lounges and in the First Class Terminal at Frankfurt Airport.

HON Circle Members and First Class guests can look forward to first-class products, fresh preparation and personal hospitality. The exquisite à la carte service, together with a buffet, leaves nothing to be desired. Selected wines, champagnes and high-quality beverage brands complete the offer. And those in a hurry can take advantage of the Quick Menu, which is available all day. For Käfer, a company steeped in tradition, the absolute freshness of the food is always a top priority. Every two months, the menu is supplemented with new components or surprises with seasonal promotions: From meat and fish dishes to pasta and vegetarian and vegan dishes, a varied selection is available.

Käfer uses its network of suppliers, which has grown over many years, and the experience of the best chefs. The company prefers to work with small, regional producers who meet the high standards of exclusivity, quality and sustainability.

As in all other divisions, the Käfer sustainability initiative also takes effect at the Frankfurt site, including responsible use of resources through efficient energy management, waste avoidance and digitalization, strict sustainability requirements in purchasing, as well as diversity and employee responsibility.

Read more: New Catering at Lufthansa First Class Lounges & Terminal in Frankfurt

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Olympia Hotel Management has named Karl McElligott the Director of Food & Beverage.

McElligott was previously the Director of Food & Beverage at Fathom Companies in Portland, overseeing all F&B operations at The Press Hotel and Canopy Portland Waterfront. Before that, he was the Director of Food & Beverage at Stowe Mountain Lodge and the Director of Restaurants at JW Marriott Desert Ridge Resort & Spa.

“We are pleased to welcome Karl to Olympia’s executive team,” said Sara Masterson, President of Olympia Hotel Management. “His extraordinary talent, creativity, and passion for the F&B side of the industry will be a tremendous asset to all of the hotels in our growing portfolio.”

An Irish-born American national, McElligott’s education includes degrees in Hotel Management and Business Studies from the Dublin Institute of Technology and the Dublin College of Catering, respectively. He is a certified member of the Court of Master Sommeliers.

“Each property has its unique attributes, and we tailor our approach specifically for each one,” said McElligott. “There is no cookie-cutter approach. At each hotel, we do a lot of listening to what the owners and the community want. Then we’re challenging each team to get outside of their comfort zones. We’ve entered a new way of dining and are back to the world of sharing and socializing.”

The restaurants McElligott oversees cover a wide range of dining styles, from fine to casual, many with a strong regional focus.

“We pay attention to current trends, from the need for creative vegan and vegetarian menus to the move towards non-alcoholic beverages,” said McElligott. “The days of having one of two mocktails on a list are gone. Guests want many more choices and want to drink flavorful, delicious, vibrant cocktails without the buzz of alcohol. We’re very sensitive to dietary trends and want to be cognizant of everyone’s dining and drinking habits.”

Olympia Hotel Management has over 30 hotels and restaurants under management, including award-winning properties like Inn by the Sea, The Alfond Inn at Rollins, SOPHY Hyde Park, and The Glen House. The company manages city hotels like The Revolution Hotel in Boston and the new Benson Hotel & Faculty Club in Aurora, Colorado.

Olympia has a well-known reputation for managing town and gown dynamics at campus hotels like The Inn at Swarthmore, Inn on Boltwood at Amherst College, and the Historic Boone Tavern Restaurant, owned by Berea College. They also operate a variety of select-service brands, including properties by Wyndham, Hyatt, Hilton Garden Inn, and Hampton Inn.

Read more: Olympia Hotel Management Names Director of Food & Beverage

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Travelers are being warned to avoid falling victim to common travel scams when vacationing abroad this summer.

Travel experts have outlined eight prolific travel scams and have provided tips on how tourists can protect themselves.

Traveling is a great way to explore new places and experience different cultures, but it can also make unprepared tourists vulnerable to scams and frauds.

To stay safe in a new country it’s important to keep valuables secure, be cautious with strangers, use official transportation and not fall for “too good to be true” offers.

Before the trip it’s useful to do some research on common scams in the area, as knowing what to expect is the best way to avoid getting duped.

Some people believe that only naive tourists are taken advantage of when travelling, but as con artists get more cunning, even the most experienced travelers can become victims of their schemes.

It’s important to familiarize yourself with some of the most universal travel scams so you can learn from other people’s mistakes and recognize when you’re being conned.

Besides doing research before the trip, you should always make sure to keep your valuables close to your body and be cautious with overly friendly locals who are trying to gain your trust to lure you into a scam.

If anything seems suspicious and too good to be true, then trust your instincts because it’s better to be safe than sorry.

Here are eight common travel scams that holidaymakers should look out for:

1. Taxi overcharging

Never agree to start a ride if the driver tells you that the meter is broken, as you’ll just end up getting wildly overcharged. Also make sure to keep an eye on the meter while you’re driving and if you suspect it is going up faster than usual then just ask them to pull over and get out.

It’s useful to ask about the average taxi fares from the hotel, use an official taxi provider and if they’re not using a meter then make sure to agree on a fare before hiring the driver.

2. Bump and grab

The easiest way to steal someone’s valuables is to create a diversion so they can be caught off guard. One of the most common pickpocketing tactics is the ‘bump and go’ method, where one of the thieves pretends to accidentally bump into you while the accomplice picks your pocket when you’re distracted.

This is especially likely to happen in busy, bustling areas like tourist attractions and train stations, so be especially mindful in those locations. Try not to carry all your valuables with you, make sure you have copies of important travel documents and opt for a discreet money belt worn underneath your clothes.

3. Vehicle hire scams

Be careful when renting a car, motorcycle or a jet ski, as the owners can blame you for damage you didn’t cause. They may even take your passport for guarantee and threaten to keep it if you don’t pay for expensive repairs.

Before taking the vehicle for a drive make sure to take photos and videos to document its condition to avoid being blamed for something you didn’t do.

4. Wrong change

If you’re in a country where you’re not familiar with the currency, then watch out for vendors who try to trick their customers by returning less change than they were due.

Before any transaction, make sure to calculate how much money you should get back and take the time to count the change.

5. Closed hotel or attraction

Some trustworthy taxi drivers make their money by earning commission from bringing customers to local businesses. They’ll tell you the hotel, tourist attraction or restaurant where you’re heading to is temporarily closed for a local holiday or fully booked and recommend taking you to a better alternative which is usually overpriced and low in quality.

If this happens then just insist on going to the place you had originally booked because if it was really closed or at capacity, then you wouldn’t have been able to book it in the first place.

Read more: Beware of Common Travel Scams Abroad This Summer

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Hispanic heritage is one of the pillars of Floridian culture, and nowhere is this better shown off than in the city of St. Augustine — the birthplace of Hispanic influence in the United States. Recently named one of the top 50 Best Small Towns in the South by Southern Living, and perched along Florida’s northern coast, St. Augustine was basking in Spanish influence four decades before the first English settlement was ever established in continental North America.

The Spanish influence of St. Augustine began in 1565 when the city was founded by explorer Pedro Menedez de Aviles. Today, visitors to St. Augustine can step back in time and see the evolution of Hispanic influence and culture throughout the city. Some of the most impressive heritage sites include:

• The Castillo de San Marcos fortress, one of the oldest masonry fortifications on the continent.
• Ponce de Leon’s Fountain of Youth Archaeological park, where visitors can actually sip from the legendary fountain.
• St. Augustine Historic District and Aviles Street, the oldest street in the United States.
• Fort Matanzas, the fort that protects St. Augustine along the Matanzas River.
• Mission Nombre De Dios, the first Catholic parish in the United States.

But St. Augustine’s Hispanic influence extends much further than historic landmarks. Modern-day St. Augustine is a veritable spotlight on Hispanic culture. The sounds and flavors of the city are deeply rooted in Latin American traditions. Some of St. Augustine’s most iconic and beloved restaurants take their culinary direction from Hispanic kitchens.

Columbia Restaurant, for example, offers diners a traditional Spanish setting in the city’s historic district. The restaurant is more than 100 years old and has a menu of award-winning Spanish and Cuban cuisine.

Other top Latin American restaurants in St. Augustine include Asado Life with Argentinian meats, Leon La Cocina, serving Latin, Colombian, Spanish, and South American dishes, Casa Maya Restaurant for Mexican cuisine, Llama Restaurant highlights Peruvian cuisine, and Casa Reina Taqueria & Tequila, for a fusion of Mexican, Latin and Cuban flavors. Also not to be missed is Michael’s Tasting Room for a modern take on Latin American staples.

Visit St. Augustine during the annual St. Augustine Spanish Food & Wine Festival to celebrate all of the Spanish influences in the city’s most iconic kitchens. The event features tapas, wine and spirits, as well as a Cava Dinner Reception, and a Grand Tasting. More than 100 Spanish Wines are available to taste throughout the three-day event, including Spanish-inspired cuisine prepared by St. Augustine chefs.

The celebration of St. Augustine’s food and wine continues at the city’s premiere culinary event, the St. Augustine Food + Wine Festival, held every May. Showcasing culinary, beverage, and culture, the annual event highlights celebrity guest chefs, winemakers, local chefs, artisans, and local craft spirits and beer.

Latin American food, music, and dance come together at another beloved annual St. Augustine tradition — Unidos en la Musica: A Latin American Festival. This yearly event celebrates the wide variety of Latin American music, and pairs beat perfectly with authentic dance, food, and games.

The celebration of St. Augustine’s Hispanic heritage continues during its end-of-year Nights of Lights celebration. Locals and visitors love to watch the city light up with millions of tiny white lights, a practice inspired by the Spanish tradition of lighting candles in the windows during the holiday season.

Overall, St. Augustine is one of the best cities in the nation for honoring and celebrating the Hispanic and Latin American influence that is such a vital part of the fabric of Florida and the United States. Taste, listen, see, and feel where it all began in the oldest city in the country.

St. Augustine is found along Florida’s northern coast between Daytona Beach and Jacksonville. It is one of the most important stops on Florida’s Historic Coast, which includes the city itself, as well as the 42 miles of Atlantic beachfront. Visitors can access St. Augustine through Daytona Beach International (DAB) and Jacksonville International (JAX) airports.

Read more: St. Augustine Sizzles with Sounds & Flavors of Latin America

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South African workers in the wine sector were fighting against poor working conditions for farm workers at several vineyards in the country and the wine retailers were supporting their actions.

According to the Human Rights Watch (HRW), wine and fruit farm workers in South Africa live in on-site housing unfit for occupancy, are exposed to pesticides without appropriate safety equipment, have limited (if any) access to toilets or drinking water while working and have many barriers to representation by unions.

Economic Asset

Farm workers add millions of dollars to the economy of South Africa; however, the people who produce the goods are among the lowest wage earners in the country. According to the Paris-based Organization of Vine and Wine (OVI, 2021) data, South Africa ranked eighth among the world’s largest wine-producing countries, ahead of Germany and Portugal, behind Australia, Chile, and Argentina.

The wine industry in the Western and Northern Cape contributes R550 billion (approximately US $30 billion) to the local economy and employs almost 269,000 people. The annual harvest produces approximately 1.5 million tons of crushed grapes, producing 947+/- million liters of wine. Domestic sales record 430 million liters of wine; export sales total 387.9 million liters.

There are 546+/- listed wineries in South Africa with only 37 crushing over 10,000 tons of grapes (producing 63 cases of wine per ton; 756 bottles per ton). Most of the wine produced is white (55.1%) including Chenin Blanc (18.6%); Colombar(d) (11.1%); Sauvignon Blanc (10.9%); Chardonnay (7.2%); Muscat d’Alexandrie (1.6%); Semillon (1.1%); Muscat de Frontignan (0.9%); and Viognier (0.8%).

Approximately 44.9% of South African vineyards produce red varietals including Cabernet Sauvignon (10.8%); Shiraz/Syrah (10.8%); Pinotage (7.3%); Merlot (5.9%); Ruby Cabernet (2.1%); Cinsau (1.9%); Pinot Noir (1.3%) and Cabernet Franc (0.9%).

It is interesting to note that although South Africa is a recognized producer of fine wine, the alcoholic beverage of choice among South Africans is beer (75% of total alcoholic beverage consumption), followed by alcoholic fruit beverages and spirit coolers (12%). Wine consumption accounts for only 10%, with spirits coming in last at 3%.

Preferred Grapes

White Wines

Chardonnay accounts for 7.2% of all vineyard plantings. Chardonnay tends to be medium-bodied and structured; however, some producers prefer to make Old World style (heavy and wooded), while others select a New World approach (lighter and unoaked).

The Chenin Blanc grape was one of the first wine grape cultivars introduced to the Cape by Jan van Riebeek (17th century). It has high acidity making it a versatile grape for producing a variety of wine styles from still, dry, and sparkling to well-balanced sweet wines. It is high-yield, versatile, and grows on land unsuitable for other white grape varieties.

The Colombar(d) varietal was planted in South Africa in the 1920s and is now the second most planted grape in the country. It was primarily used as a base wine for brandy production until the end of the 20th century when Cape Winemakers discovered it could produce a pleasant drinking wine with good acid content ensuring a fresh, fruity, and interesting palate experience. It was developed from a crossing of Chenin Blanc with Heunisch Weiss (aka Gouias Blanc).

Sauvignon Blanc presents as a crisp and refreshing wine. The first records in the Cape date to the 1880s; however, a high rate of disease led to most vineyards being ripped out and replanted in the 1940s. This variety is the third most planted white wine in South Africa and styles run from green and grassy to light and fruity.

Red Wines

Cabernet Sauvignon was first recorded in South Africa in the late 1800s. By the 1980s it made up 2.8% of all vineyards; now it is found in 11% of vineyards. The varietal produces very good wines that develop well with age and mature into a spicy, full-bodied, complex taste experience. The wines range from intense with perfume aromas, spicy and herbaceous on the palate, or soft and well-rounded with berry notes. It is also found in Bordeaux-style blends.

Shiraz/Syrah dates back to the 1980s. It is the second most planted red grape variety representing 10% of plantings sparked by the Australian Shiraz popularity in the 1980s. Styles present as smokey, and spicy developing over time; frequently used in Rhone-style blends.

Merlot began as a single-hectare vineyard in 1977 and has increased to be found in approximately 6% of red wine vineyards. It ripens early, is thin-skinned, and is highly sensitive to drought making growth and production challenging. Traditionally used in Rhone-style blends to add softness and breadth to Cabernet Sauvignon, increasingly it is bottled as a single varietal that is usually medium to light-bodied in style with a touch of herbal freshness.

Pinotage is a South African cultivar created by Professor Abraham Perold in 1925 and is a cross between Pinot Noir and Hermitage (Cinsault). Currently, it can be found in approximately 7.3% of the vineyards. Pinotage is unpopular in export markets but a favorite in the country. The grapes can produce complex and fruity wines as they age but are pleasantly drinkable while young. Pinotage easy drinking styles produce rose and sparkling wines. It is the main component in Cape blend making up 30-70 % of the wine sold in South Africa.

Exports

In 2020, approximately 16 % of the wine produced was exported (480 million liters). The level was reached because of increased demand from African markets and the industry’s strategy to grow exports. There has been growth in wine exports to other African countries from 5% in 2003 to 21% in 2019. This is expected to continue as the African Continental Free Trade Agreement (passed in 2021) is implemented and becomes operational (2030). The member nations present a potential market of 1.2 billion people and a combined gross domestic product of $2.5 trillion. It is the end result of many negotiations started in 2015 among the leaders of 54 African nations.

South Africa has a free trade agreement with the EU and exports to the US via a duty-free agreement under the Africa Growth Opportunity Act (AGOA. The largest export is bulk wines and the EU is the biggest market.

Organizations representing the wine industry include:

•         South African Liquor Brand Owners Association (SALBA). Manufacturers and distributors of liquor products on issues of common interest (i.e., lobbying the government on regulatory matters).

•         South African Wine Industry Information Systems (SAWIS) supports the wine industry through the collection, analysis, and dissemination of industry information; administration of the industry’s Wine of Origin system.

Read more: Wines of South Africa Struggle to Be Globally Relevant

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Grenada, known as the spice island of the Caribbean, is hosting its 10th annual, week-long Grenada Chocolate Festival. The festival, which started in 2014, will take place from May 16 – 21, 2023 and celebrates the rich history and culture of chocolate production in Grenada. The island is home to six chocolate companies: Tri-Island Chocolate, Belmont Estate, Crayfish Bay Organic Chocolate, Jouvay Chocolate, Taste ‘D’ Spice Chocolate, and the world-famous Grenada Chocolate Company, a pioneer of the tree-to-bar chocolate movement.

This year, the festival is returning with a special Rum Edition where attendees will learn about the history of rum and chocolate production, while enjoying a mix of rum tastings and tours at local distilleries, a masterclass with Renegade and Tri Island, and mixologist competitions at Mount Cinnamon. Visitors will also explore the cocoa fields of sustainable chocolate factories, behind-the-scene journeys of the ethically produced tree-to-bar chocolate making processes, chocolate arts and crafts, and even chocolate yoga meditation.

“The Grenada Chocolate Festival has become a highlight for chocolate lovers and budding chocolatiers from around the world. With a variety of fun and delicious experiences, from exploring the cocoa farms to tasting premium high-quality chocolate to chocolate-based wellness experiences, the festival welcomes visitors to explore our beautiful island and celebrate this significant element of Grenadian culture with locals. Grenada’s volcanic soil, warm weather, and thick rainforests make the island an ideal climate to grow fine cocoa, of which only 12 percent of the world’s exported beans have this designation. Here in the Spice Isle, 100 percent of our cocoa exports are classified as fine flavored cocoa. Today, Grenada produces about 800 tons of cocoa per year, contributing to 6% of GDP,” says Petra Roach, CEO of Grenada Tourism Authority.

“The Grenada Chocolate Festival is a testament to the hard work and dedication of the local farmers and chocolatiers who have made Grenada a world-renowned destination for chocolate lovers, in addition to the power of community and the importance of sustainable and ethical practices in a small island,” said Magdalena Fielden, Founder of the Grenada Chocolate Festival.

Below is the schedule of events for this year’s Grenada Chocolate + Rum Festival:

• Day 1, Tuesday, May 16: Welcome to Grenada Chocolate Fest – The festival kicks off with rum tastings and experiences at Tri Island and a visit to the House of Chocolate in the morning before relaxing the afternoon away. The opening celebration of the festival takes place at Westerhall Estate where one can enjoy an evening full of music, chocolate, rum and local food vendors.

• Day 2, Wednesday, May 17: Celebration of Cocoa at Belmont Estate – Discover historical Grenadian cocoa traditions with one of the oldest running estates, Belmont Estate. Take part in a farmer’s lunch on the property during the afternoon hours. In the evening, find yourself at a Cocktail Master Class at True Blue Rum Shop before heading to the “Chocolate Rum Street Food Extravaganza” at Dodgy Dock to enjoy dinner, live music and cocktails under the stars.

• Day 3, Thursday, May 18: Grenada Chocolate + Rum Culture – Plunge into the picturesque Annandale Waterfalls in the afternoon and leave with your own spiced rum bottle creation from Wild Orchid. Then head to Silversands in the evening to choose between two sessions of rum and chocolate masterclass, or head to True Blue Bay Resort for a sunset chocolate night dive with Aquanauts Grenada and after dinner pint of chocolate beer at the West Indies Brewery.

• Day 4, Friday, May 19: Flavoring Chocolate and Rum – Enjoy a tree-to-bar sustainable chocolate flavoring experience at Crayfish Bay followed by a farm-to-table lunch and swim at Mount Edgecombe. In the evening, see top mixologists compete in a rum and chocolate cocktail competition at Mount Cinnamon. Cap off the night with a beach bonfire by Savvy’s.

• Day 5, Saturday, May 20: Chocolate Family Day + Distillery Tours – Families will learn something new during fun chocolate activities, cocoa theme kids book readings, and cocoa theme crafts bazaar throughout the day. Distillery tours at both Renegade Rum and Rivers Rum will also be available. Relax during a yoga sound healing with chocolate at Sankalpa Yoga Studio before rounding up the day with a chocolate culinary dinner at Dodgy Dock.

• Day 6, Sunday, May 21: Chocolate, Wellness, and the Arts – Learn about the wellness benefits of chocolate for the skin and body as you participate in a morning yoga session and create cocoa butter and chocolate potions at True Blue Bay Resort. Follow by an experience of flavors and aromas at the Tower. As we wrap up the week of chocolate, guests can attend the closing party hosted by Le Phare Bleu for final toasts, tastings and fabulous live music.

Read more: Grenada Chocolate Festival Returns to Spice Isle of the Caribbean

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Celebrate Earth Day with Saint Lucia’s Restaurant Week from April 22-29, 2023, and explore the unique flavors of the island with its eclectic mix of African, American, European, Indian, and Caribbean cuisine. Enjoy the hearty provisions and stews of the rugged mountain villages and tantalizing seafood dishes of the renowned coastal areas, all while savouring healthy options and farm-to-table experiences.

Experience Lucian versions of the national dish of green figs and salt fish at a variety of participating restaurants across the island, including Rodney Bay Village, Soufriere, and Vieux Fort. Enjoy complimentary cocktails, discounts, and even the chance to win a meal for two!

The Gros Islet’s legendary Friday ‘Jump Up’ street party is also a foodie paradise with various food vendors and stalls serving the best seafood as the sizzling smells waft through the streets as exotic rhythms fill the air.

Award-winning restaurants, quality ingredients, and delicious cuisine in sumptuous settings are all on the menu during Restaurant Week. At the same time, the nightlife hub that thrives in Rodney Bay offers an excellent choice of restaurants and bars to choose from.

Read more: Saint Lucia’s Restaurant Week Starts Today

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Taste of Iceland 2023, organized by Inspired by Iceland, arrives in New York, N.Y., Wednesday, May 10 – Saturday, May 13. The four-day cultural festival celebrates the land of fire and ice with more than a dozen events at venues across the city that showcase the best of Icelandic culture, including food and beverage, music, literature, film, art, wellness, and more.

Taste of Iceland celebrates and shares the traditions and culture of Iceland with the people of North America. In partnership with local businesses and Taste of Iceland’s official partners, featured events will be hosted at Coarse NYC, Bogart House, Pianos, Scandinavia House, The Tippler, Regal Union Square, and The Singing Fish Circus pop-up venue in Brooklyn.

Most events are free and open to the public, event tickets are required, and guests are encouraged to arrive promptly to guarantee entry. Tickets are available on the Taste of Iceland website. Reservations are required for the prix-fixe Icelandic dinner at Coarse.

FESTIVAL SCHEDULE

Daily May 10-13

• Icelandic Menu at Coarse NYC: May 10-12 starting at 7 PM, Coarse NYC’s Head Chef Vincent Chirico, in collaboration with Blue Lagoon Iceland Head Chef Arnar Páll Sigrúnarson, will prepare a pop-up menu inspired by Icelandic flavors and ingredients such as seafood, lamb, and skyr. Reservations are available on the Taste of Iceland Website.

• Wheel of Prizes Presented by Icelandair: May 11-13 at various events, participants will have the opportunity to win various prizes, including a trip for two to Iceland! Click here for more information.

• May 11, 7 PM at Pianos, before Reykjavik Presents: Iceland Airwaves off Venue

• May 12, 5 PM at The Tippler, before Icelandic Cocktail Class with Reyka Vodka

• Singing Fish Circus Art and Literature Festival: May 12-13, in Brooklyn, experience a festival of music, books, art, performances, and poetry, bringing a taste of Reykjavík’s vibrant art scene to Brooklyn. Click here for more information. Highlights include:

• Opening reception on Friday at 5 PM, followed by a live concert.

• The exhibition is open to the public on May 13 from 1 PM to 10:30 PM, showcasing artwork from established and emerging Icelandic artists as part of an art chest exhibition that will embark on a two-year world tour. Icelandic musicians will play live sessions during the day.

• Starting at 7:30 PM Saturday, Icelandic publishing house Tunglið forlag will host a “Moon Night,” featuring a limited run of new books from Icelandic authors, songs, and poetry – all lit by the pale light of the moon.

Thursday, May 11

• Secrets of the Sprakkar with Eliza Reid, First Lady of Iceland: Join Eliza Reid, the First Lady of Iceland and co-founder of the Iceland Writers Retreat, as she discusses her critically acclaimed book, Secrets of the Sprakkar: Iceland’s Extraordinary Women and How They Are Changing the World. Free event tickets also include a copy of her book. 7 PM at Scandinavia House. Click here for more information.

• Reykjavik Presents: Iceland Airwaves Off Venue: The City of Reykjavík, in collaboration with Iceland Airwaves, will host a free concert of Icelandic music. First up is rising pop star Guðlaug Sóley Höskuldsdóttir, who goes by the stage name of gugusar. Writing and composing all of her songs in her home studio, she has released two albums before turning 19 and was recognized as “Performer of the Year” at The Icelandic Music Awards 2022.

Performing second is GRÓA, who burst onto the global punk scene in 2018 by embracing their unruly, youthful freedom. The trio comprises sisters Hrabba (drums and vocals) and Karó (lead vocals, guitar, and synth) and their childhood friend Fríða (bass and vocals). DJ Hermigervill, a longtime heavyweight of the Icelandic music scene, hosts the evening. 7 PM at Pianos. Click here for more information.

Friday, May 12

• Icelandic Cocktail Class with Reyka Vodka: Join a free Icelandic cocktail class where Reyka Vodka’s brand ambassador and mixologist, Jeffrey Naples, will shake up some tasty Iceland-inspired cocktails and teach attendees how to make these drinks at home. 5 PM at The Tippler, a classic cocktail bar beneath Chelsea Market. Click here for more information.

• Singing Fish Circus Art and Literature Festival, Opening Reception and Concert: Experimental performance venue Mengi and Publishing house Tunglid join the Icelandic Art Center to present a two-day festival of music, books, art, performances, and poetry, bringing a taste of Reykjavík’s vibrant art scene to Brooklyn.Join them for an opening reception of the exhibition OUTSIDE LOOKING IN INSIDE LOOKING OUT starting at 5 PM and the Singing Fish Circus concert starting at 7:30 PM in Brooklyn. Click here for more information.

Read more: Taste of Iceland Festival Arrives in New York City

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In the first of this year’s pre-announced awards, The World’s 50 Best Restaurants 2023 today reveals that Elena Reygadas, chef-owner of Rosetta in Mexico City, has been named as The World’s Best Female Chef 2023. Since being recognized as Latin America’s Best Female Chef in 2014, Reygadas has become one of the most important figures within Mexican gastronomy.

A passionate advocate for Mexican biodiversity and sustainable production, she has recently launched a female-focused scholarship program in Mexico with the aim to promote greater gender parity in kitchens. With the goal of championing equal opportunities and strengthening the leadership of Mexican women in the gastronomic world, the ‘Beca Elena Reygadas’ scholarship is open to Mexican students who have been accepted into a culinary school.

Rosetta opened in a beautiful mansion house in Mexico City’s Roma district in 2010, serving an elegant menu that focuses on revamping traditional Mexican dishes. With a daily changing offering thanks to its focus on seasonal, local ingredients sourced from small producers, it placed at No.60 on The World’s 50 Best Restaurants 2022 list and No.37 in Latin America’s 50 Best Restaurants 2022.

William Drew, Director of Content for The World’s 50 Best Restaurants, says; “It’s an honor to bestow The World’s Best Female Chef award this year on Elena Reygadas, a chef who is paving the way for future generations of female leaders in Mexico and beyond. With her advocacy of traditional dishes and indigenous biodiversity, Reygadas is promoting the future of Mexican gastronomy and we’re proud to support her mission with this prestigious award.”

Commenting on her award, Reygadas says; “I’m very grateful and honored to have been elected by people I admire so much. Cooking is a communal practice. And so, for me, this award belongs to my team, and in some way, to all the Mexican women who have devoted themselves to cooking over thousands of years.”

The World’s Best Female Chef 2023 award is the first of several awards to be revealed ahead of The World’s 50 Best Restaurants 2023 awards ceremony in Valencia, which will be held at Les Arts opera house on the evening of Tuesday 20th June.

Read more: World’s Best Female Chef 2023 Named

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In the book of Deuteronomy, the fruit of the vine is listed as one of the seven blessed species of fruit found in the land of Israel.

According to the Book of Numbers, Moses sent spies to scope out the Promised Land. They returned with clusters of grapes so large that they had to be suspended from a pole and carried by two men. Today, both Carmel Winery and the Government of Israel use this image as their logo. The grapes were selected to symbolize that the land flowed with milk and honey; the vine links one of the blessings of the Promised Land –the promise to the children of Israel.

Then came King David (3000 BCE, approximately) who is reported to have had an extensive wine cellar with a staffer assigned to selecting wines for his meals (the world’s first sommelier?). Wine production was halted in 600 BCE by an Islamic invasion and the vineyards of Israel were destroyed. Monks living in monasteries and Jewish communities practicing religious rites were permitted to include wine for sacramental purposes – but – nothing else.

Wine from Israel was exported to Rome during the Roman period and the industry was temporarily revitalized during the control of the Crusaders (1100-1300). Although wine restarted briefly, the invasion and control of the Ottoman Empire (1517-1917) put a full stop to wine production in Israel for 400 years. It was not until the 19th century (1848) that a winery was opened in Israel by Yitzhak Shor; unfortunately, the wine was exclusively used for religious purposes. Finally, French-born Baron Edmond James de Rothschild recognized the opportunity for the wine industry in Israel and the rest is history.

The Rothschilds know about wine – this is the family behind the Bordeaux, France, Château Lafite Rothschild. Their billion-dollar investments (starting in 1877) included vineyards as well as educational opportunities so that residents could learn how to make quality wine in the country. The impetus and support of the Rothschild family sparked the Israeli wine industry and Carmel Wine Company was started in 1895, selling wines of Rishon LeZion and Zichron Ya’akov, establishing the modern-day wines of Israel.

During the early 1900s, Israel was focused on independence (in May 1948, Israel officially declared an independent state) and winemaking was halted. Finally, in the 1970s, it was resumed and modern winemaking techniques were introduced making wine for enjoyment and not just an alcoholic beverage for religious purposes. In the 1980s California experts were brought to Israel to introduce up-to-date techniques that impacted positively on the winery and in the vineyard. In the 2000s Israeli wine became terroir-driven making wine from single vineyards as well as identifying and separating characteristics from individual plots within a vineyard.

Israel harvests approximately 60,000 tons of wine grapes and produces over 40 million bottles of wine yearly.

The industry supports 70+ commercial wineries and the ten largest wineries control over 90 percent of the production. Exports are valued at $70+ million. Over 55 percent of the exports head to the USA, approximately 35 percent is directed to Europe and the remainder is shipped to the Far East.

Attributes of Israel

Israel is an Eastern Mediterranean country bordered by the Mediterranean Sea to the west and surrounded by Lebanon, Syria, Jordan, and Egypt to the north, west, and south. The land mass is approximately 7,992 sq. miles and stretches 263 miles from north to south, supporting a population of 8.5 million people. The mountain ranges include Mount Hermon/Golan Heights, Mount Meron in Upper Galilee, and the Dead Sea, the lowest point on earth. The combination of sun, hills, and mountainous areas features soils of limestone, terra rossa (reddish, clay to silty soil with neutral pH conditions with good drainage characteristics), and volcanic tuff creating a winemaking paradise.

The fertile part of the country has a Mediterranean climate consisting of long hot dry summers and short cool rainy winters with snow occasionally appearing on the higher elevations, especially the Golan Heights, Upper Galilee and Judean Hills. The Negev Desert covers more than half the country and there are semi-arid areas. The major impact of the climate is the Mediterranean Sea with winds, rain, and humidity coming from the west. Rain in the winter is very limited and because of rain shortages during the growing season, drip feed irrigation is essential. This technique was pioneered by the Israelis in the early 1960s and is now used throughout the world.

In the Vineyard

Most vineyards planted in the last 25 years conform to a standard: 1.5 meters between vines and 3 meters between rows. The usual vineyard density is 2220 vines per hectare. There is a preference for mechanical harvesting allowing a night harvest to be completed in a few hours, at the optimum time, and brought to the winery in the cool temperature of early morning.

Canopy management is very important in a hot country and it is necessary to reduce the vigor of the vines and protect the grapes from over-exposure. Most vineyards are cordon spur pruned in a VSP vertical shoot position. Some older vineyards are planted in a goblet, bush vine format, and in the Judean Hills, some vineyards are planted in stone-lined terraces. The older vineyards may not need irrigation as the roots of the vines have dug deep into the stony soil over the years and receive the water required. These vines are hand harvested.

Wine Renaissance

Currently, Carmel is the largest winery in Israel, controls almost 50 percent of the local market, and is the third largest Israeli industrial company by sales volume (Dunn & Bradstreet, Israel), with sales of $59.2 million and an annual growth rate of 5 percent +/-. Carmel produces almost 20 million bottles a year; the closest competitor is Barkan-Segal winery.

Carmel had a humble beginning. The organization started in 1895 and exported wines to Poland, Austria, Great Britain, and the US. In 1902, Carmel Mizrahi was started in Palestine to market and distribute wines to the cities of the Ottoman Empire.

By the end of the 19th century, Carmel wines were good enough to be presented at the International Exhibition of Berlin at a pavilion devoted to the industries of the Jewish colony in Palestine. Thousands visited the exhibition and had a sip of Carmel’s Rishon Le Zion wine. One year later, another exhibition was held in Hamburg where the settlers’ wines were well received and Rishon LeZion won a gold medal at the Paris World’s Fair (1900). At the beginning of the 20th century, Carmel expanded its operation with branches in Damascus, Cairo, Beirut, Berlin, London, Warsaw, and Alexandra.

Sales increased during the First World War. When the war ended, sales declined as the industry lost a major market in Russia (military conflicts), in the US it was the beginning of Prohibition, and in Egypt and the Middle East, it was the start of Arab nationalism. Once again, Israeli vineyards were uprooted and replanted with citrus trees.

The Second World War jump-started the wine industry and waves of immigrants changed their drinking habits. In 1957, Baron Edmond de Rothschild deeded two wineries to the Cooperative of Winegrowers, the Société Cooperative Vigneronne des Grandes Caves, better known under the trade name Carmel Mizrahi in Israel and Carmel worldwide. Sweet wines with a religious focus were a Carmel anchor product; however, with the emergence of the new world in winemaking, Israeli winemakers started to look for new varietals. By 1971 Cabernet Sauvignon and Sauvignon Blanc were good enough to be presented in the US market.

Unfortunately, the 1980s saw another slump in the wine industry but the winemakers were able to recover by the middle of the decade as demand for quality wines developed and the improved winemaking techniques were incorporated by the winegrowers enabling the wines of Israel to be competitive on the world stage.

Carmel Ownership

Carmel is owned by the Council of the Vine-growers Union (75 percent) and the Jewish Agency for Israel (25 percent). The parent company is Société Cooperative Vigneronne des Grandes Caves Richon Le Zion and Zikhron Ya’akov Ltd.

Carmel’s first location was Rishon LeZion Winery, built in 1890 by Baron de Rothschild, making it the oldest industrial building in Israel still in use. It is the first enterprise to install electricity and telephone and David Ben-Gurion (Israel’s first prime minister) was an employee.

Read more: 3000+ Years of Winemaking: Learning Takes Time

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The 18th China International Alcoholic Drinks Expo (CIADE) kicked off in Luzhou, China on April 13, 2023. On this occasion, merchants from all over the country gathered in this City of Wine.

According to China Alcoholic Drinks Association, sponsor of the event, the expo attracted over 800 enterprises and more than 1,500 industrial influencers to attend. The event this year set a record of number of activities and guests.

Greece, the guest of honor this year, set up a 390 square meters pavilion to exhibit the Greek wine, history and culture, and humanistic attraction, and systematically promoted the wine, tourism, culture and other characteristic resources of Greece. The Chinese-Greek Civilization Appreciation Center was established in Athens, Greece this February to offer a platform for in-depth study on basic elements of the two civilizations. With wine as the belt, this expo intends to deepen the exchange, communication and cooperation between the two ancient civilizations.

Luzhou, hosting city of the event, has been reputed as the “City of Wine”. As a major spirits production area in Sichuan and even China, the city prides itself on renowned wine brands such as Luzhou Laojiao and Langjiu. Its winemaking history began as early as in Qin and Han dynasties. The “ceramic drinking cup” in Qin and Han dynasties and the bricks with winemaking process in East Han dynasty discovered in Luzhou by archeologists indicate that Sichuan back then already had a complete winemaking system.

Since the CIADE was made to permanently host in Luzhou in 2014, the city has taken it as a platform to link the urban development with the wine culture to promote the quality development of the wine industry. In 2022, the value-added growth rate of Luzhou’s wine industry reached 8.1%, and the revenue of the liquor industry broke the RMB100 billion threshold again.

Under the strong support of the government, the expo has constantly innovated the brand and improved the event quality. Since 2014, the expo has taken a cumulative exhibition area of over 500,000 square kilometers, and attracted nearly 4,200 enterprises, and over 10,000 industrial experts and influencers from over 60 countries/regions to attend. Georgia, Australia, France, Italy, Chile, and Argentina have served as the guest of honor in a row.

With growth of the vigor of the event, Luzhou makes friends with wine to open wider to the outside world. Now, it has two international sister cities, and ten international cities with partnership. With expansion of its “network of friends”, it will attract more people to enjoy the charm of the Chinese liquor culture.

Read more: 18th China International Alcoholic Drinks Expo in Luzhou

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Culinary travel is on the rise worldwide, with the prospect of tasting authentic international cuisine enough reason for hungry holidaymakers to travel thousands of miles each year.

Travel experts are revealing their top locations for tourists to indulge in delicious food around the globe.

The growth of culinary tourism has seen foodies flock to regions far and wide to try something new, with the latest industry research revealing six in ten holidaymakers go abroad purely for food.

Industry study also found 41% said they’d be willing to travel hundreds of miles to track down the ‘perfect’ meal.

Top spots for foodies to discover their new favorite dishes include Tokyo, Paris and New York.

Market data forecast anticipates the global culinary tourism market will have a value of over $3.4 billion by 2028 from $1.3 billion last year, with so many jumping at the chance to discover incredible bars, hidden gems and restaurants.

Lots of holidaymakers are fascinated with food and find it fun to learn about international cuisine while they are away.

Different parts of the world are full of unique culinary destinations that people can’t experience at home, so it is well worth exploring while away and trying something you have never had before.

For many foodies, visiting the cities with the most Michelin stars, boasting exceptional cooking techniques and incredible ingredient and flavor quality, is a must. For others, it is all about the cultural and historical experience an authentic local cuisine provides.

With people branching out to explore new places, the global culinary tourism market is expected to make billions in the next few years.

Here are the study’s Top 10 cities to help guide foodies on their gastronomic adventures:

1. Tokyo, Japan

As of 2023, Tokyo has the world’s most Michelin- starred restaurants. Phenomenally, its restaurants have over 200 Michelin stars. Their culinary scene is packed to an exceptional standard and often credited to traditional street vendors who are incredible at adding a Japanese twist to foreign dishes.

2. France, Paris

Paris is one of the world’s gastronomic capitals, and it is renowned for its Michelin-starred restaurants, top chefs, and its wealth of food, especially its brunches and sweet treats. Tempting patisseries, chocolatiers and fromageries are everywhere, making the city a dream destination for foodies.

3. Hong Kong

Known as one of the best cities in Asia for foodies, Hong Kong has the highest density of restaurants in the world and is referred to as the “World’s Food Fair.” It has it all; from street food to fine luxury dining, there is an extraordinary array of classic, traditional, and fusion dishes, from hot pot to snake soup.

4. New York, United States

New York is full of iconic and old-school dishes and has arguably shaped the modern western dining scene with the likes of pizza, burgers, bagels, and cheesecake. Over the years, the range of food has expanded into cuisines from across the globe – making food from all over the world accessible in one place.

5. London, UK

London is a global gourmet destination with award-winning restaurants and critically acclaimed chefs. The dining scene in the city is incredibly vibrant and versatile, bustling with high-end luxury experiences, food markets and traditional establishments with a classic British flare.

Read more: Top 10 Foodie Capitals of the World

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A presentation was made at Palazzo Madama during a press conference organized by the Vice President of the Senate, Gian Marco Centinaio (first signatory of the bill), in the presence of the Association of Italian Historic Places President, Enrico Magenes, and professor of Tourism Economics at the Bocconi University of Milan, Magda Antonioli.

The bill recognizes – for the first time in recent history – a support plan for the protection and enhancement of historic Italian premises, to be implemented through a fund of 150 million euros over three years, set up at the Ministry of Enterprise and the Made in Italy.

The beneficiaries of the fund will be commercial activities, public establishments, artisan enterprises, and hotel establishments active for at least 70 years, have maintained original furnishings and environments, characterized by particular historical, cultural, or artistic interest, and linked to local traditions.

The same entry prerogatives are used by the Italian Historic Places Association, which today has 200 outpost members of Italian hospitality throughout the boot; survivors of world wars, economic crises, and natural disasters; and today increasingly tried first by the pandemic – which has emptied the cities of art – and then by the energy crisis and the increase in the cost of raw materials.

The Association estimates that there are around 300 historic Italian premises that meet the requirements set out in the bill to be registered and, therefore, access the resources, which individual municipalities can decide to allocate to contributions for rent or restoration, as well as tax reductions or exemptions. Awareness campaigns are also planned in schools for the adoption of educational projects on the history, culture, and traditions linked to historic places.

“Historic venues represent real cultural assets to be supported and defended.”

Vice President of the Senate, Gian Marco Centinaio, added: “They express the history, art, and traditions of the local territories. But these are not simple ‘photographs of the past.’ On the contrary, they are active promoters of productive, commercial, and hospitality activities, which also represent an important tourist attraction.

“Today, many of them live in a condition of great difficulty, not only due to the pandemic and the increase in costs but also due to the competition from the large multinational groups that occupy the historic centers, forcing many businesses to close and transforming the image of our small and big cities.

“With this bill, we want to help historic venues survive and maintain their specificity as a collective cultural identity, drawing inspiration from the UNESCO conventions that protect intangible cultural heritage.”

The President of the Historic Places of Italy Association, Enrico Magenes, said: “The text that we have helped to create, undoubtedly marks a turning point for the prospects of authentic icons of Italian spirit, increasingly harassed by unsustainable costs, depressed by smart working, and from surplus management costs.

“Our historic premises have an average of over 150 years of history each and represent an invaluable identity value.”

“Icons made in Italy in the world, these pioneers of made in Italy, remain a fundamental discriminating factor in the choice of a place to stay by high-profile international tourism capable of appreciating not only the style and quality of hospitality but also history, anecdotes, and art. We thank Senator Centinaio for this initiative of great civilization.”

The bill provides for the census and the establishment of the regional list of historic places, with the Ministry of Enterprise and Made in Italy (MIMIT) which updates the national list. In concert with the Ministry of Culture and subject to agreement with the State-Regions Conference, MIMIT will establish the criteria and methods for allocating the fund.

With an average age of 150 years, these premises have in fact survived world wars, natural disasters, economic crises, and even a pandemic, but now they risk being engulfed by the metamorphosis that is slowly and inexorably transforming the historic centers of Italy’s cities between new lifestyles and conjunctural economic pressures.

The provision, therefore, provides for a regulatory framework that protects and enhances their work, also through the establishment of a fund, under the umbrella of the Ministry of Enterprise and Made in Italy, equal to 50 million euros a year to be used between 2023 and 2025.

The beneficiaries will be not only the 200 historical places in Italy protected and valued for over 45 years by the homonymous association but also the other (around 100) activities that meet the requirements of historicity and authenticity envisaged (both by the association and from the bill) for recognition: they must have at least 70 years of history and keep original rooms and furnishings (or that bear witness to the origins of the place), as well as presenting relics, memories, and historical documentation on illustrious events and frequentation.

Read more: Italian Hospitality Gets Boost From History

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“Do you like rum?” “Yes, I do.”

“Do you like rye?” “Not so much.”

When I had the opportunity to sample a mix of three Caribbean-aged Rums, and three aged Rye Whiskeys blended with bespoke bitters and macerated fresh organic ginger, 43 percent abv, and 86 proof, I was interested, but not anxious.

Stimulus

The recipe was inspired by the American Revolution (1765-1791). During this period in history, there was a colonial boycott of British rum from the Caribbean, motivating the colonials to start distilling rye whiskey. Rum was the preferred beverage of the period and many mixed the rye with the rum to stretch the rum.

Careful

As a wine writer, I approach a new release with caution. I look for color. Unfortunately, the dark opaque bottle kept the hue enigmatic. Then I studied the label. A bit off-putting as it displays an open scissor and a thimble. My nose was anxious to smell the contents. Fortuitously there was a reward waiting for me. The aroma presented one of my favorite drinks – rum, with overtones of cherry, cinnamon, and honey.

Carefully I poured a small amount of Hercules into my glass. I am a cautious drinker and there is no need to be wasteful. The liquid in the glass presents a lovely light goldenrod hue and with air to breathe, the aroma sends delicious whispers of honey, spice, and rum to my nose. Anxiously I take a small sip and…it is absolutely delicious; this is heaven in a bottle.

I poured a little more for me, and then shared it, straight up, with my guests, filling their glasses almost to the brim. Yes, I was being generous, but this is a taste experience that must be shared and shared with generosity.

When is the perfect time to sip?

Just about always. It is perfectly paired with a hot black tea or demi-tasse coffee on a long winter evening. Delicious enough to stand on its own or over a few ice cubes; it is too good to mix with anything else.

What’s The Story?

Okay. No more mysteries. Hercules Mulligan Rum and Rye pays homage to an Irish immigrant who was a friend of Alexander Hamilton (1770s), became an entrepreneur, as well as a spy and hero of the American Revolution.

Mulligan was one of the first colonists to join the Sons of Liberty (founded to advance the rights of the colonists and to fight taxation by the British government), and the New York Committee of Correspondence (members corresponded with each other to express ideas, to confirm mutual assistance and coordinate resistance to British imperial policy).

Hamilton suggested Mulligan become a spy for the Continental Army. He had proximity to the enemy (British military). As a bespoke tailor, he outfitted the high-ranking officers and New Yori’s super-rich at his shop located in lower Manhattan (1774). By flattering them, stroking their egos, offering them Spirits, and asking the right questions, he gained insight into the enemy’s movements. He could figure out the British actions by noting when the officers needed their uniforms returned. After gaining information he sent his slave to ride to Washington’s headquarters with the information. On two separate occasions, his information prevented General Washington from death and/or defeat.

Originators

Hercules Mullins is produced at a craft distillery in Upstate New York. Mario Mazza is responsible for making and bottling the spirit at Five & 20 Spirits & Brewing, a family-owned distillery in Westfield, Chautauqua County.  Steve Luttmann, a New York City drinks entrepreneur and the founder of Rum & Rye is also credited with creating LeblonCachaça. Previously he was Senior Vice President of Marketing at LVMH Moet Hennessy Louis Vuitton in New York (2002-2005). He has also been associated with Unilever where he was responsible for product introductions in South America and various divisions in the US, Brazil, and Austria, and was the Marketing Director for Lipton Tea & Beverage. Luttmann obtained his MBA from NYU’s Stern School of Business (1992) and graduated from Penn State with a BS in Finance and Economics (1987).

Grisa Soba, the co-founder of online drinks distributor, Flaviar, is from Slovenia and grew up in the beverage industry as her father was employed in Slovenia’s largest brewery. He became more immersed in the industry as he trained himself in distilling, creating his own absinthe and vodka. As an advertising executive, he worked on the Pernod Ricard account in Europe.

Ryan Malkin is an alcohol beverage and cannabis industry attorney who has been associated with Pernod Ricard. Malkin has also been an Assistant District Attorney in Manhattan, prosecuting white-collar crimes, and a staff writer for SmartMoney, specializing in travel and hospitality writing with a focus on the beverage alcohol industry.

Hercules Mulligan Rum & Rye was inspired by Ron Chernow’s biography of Alexander Hamilton, one of America’s Founding Fathers. The book also provided the spark for Lin-Manuel Miranda’s award-winning Broadway musical, Hamilton. 

© Dr. Elinor Garely. This copyright article, including photos, may not be reproduced without written permission from the author.

Read more: Hercules Mulligan: History Brings a New Taste Experience

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Princess Cruises, the leading cruise line in Alaska, is readying for the start of the 2023 cruise and cruise tour season which begins April 29. Sustainable seafood and award-winning programming that immerses guests in all things Alaska are highlights again this year as Princess sails seven ships throughout The Great Land across 14 cruise itineraries and 25 land-sea vacations, including the line’s newest ship Discovery Princess along with Royal Princess, Ruby Princess, Majestic Princess, Grand Princess, Crown Princess and Sapphire Princess.

New for 2023 is an expanded Wild for Alaska Seafood menu that can be enjoyed by all guests sailing with Princess in Alaska this season, as well as a new Garden-to-Table menu for cruise tour guests staying at the Fairbanks Princess Riverside Lodge. An extensive beverage program including decadent coffee and hot chocolate-based creations, themed frozen drinks, Alaska wines and flights of Alaska beer, Alaska cocktails, Bloody Marys or Mimosas are also being introduced this season.

“Welcoming guests at the start of the Alaska season is always one of the most highly anticipated events of the year because we know they are going to have one of the most memorable travel experiences,” said John Padgett, Princess Cruises president. “Each season, we’re passionate about enhancing our programs to offer one of the most destination-focused programs available and for 2023, we’ve crafted some amazing Wild for Alaska Seafood dishes that will leave guests dreaming of coming back.”

Introduced in 2022, Princess’s Wild for Alaska Seafood menu is an industry-first, location-based seafood initiative featuring an extensive menu offering a rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Distinctive Alaska seafood dishes with featured items are offered every night in all main dining rooms and highlight only the freshest seafood ingredients with multiple varieties of Alaska salmon, including King (Chinook), Sockeye and Coho, as well as wild Alaska cod (caught by hook and line only), halibut, rockfish, Dungeness crabs, wild spot prawns and razor clams.

Underscoring its role as a steward of the environment, Princess developed the new “Wild for Alaska Seafood” program in partnership with Pacific Seafood, Alaska Seafood, and Alaska Leader Seafood, all of which have an abiding commitment to environmentally responsible practices and are among the best-managed, most sustainable fisheries in the world.

This year guests can also enjoy new Alaska seafood bowls offered in World Fresh Marketplace daily, featuring the freshest salmon available. Other new offerings include Steelhead Salmon Carpaccio, King Salmon with Razor Clams and an authentic Alaskan Crab Cake.

The expanded beverage program includes a variety of offerings, giving every guest something to love:

• Keep warm with coffee and hot chocolate-based beverages such as the “Spiced Rum Hot Chocolate,” “Gingerbread Breakfast,” “White Glacier and more.”

• Learn about Alaska beers through hosted tastings, or order beer flights at any point during the cruise.

• Indulge in themed frozen drinks such as the “Ketchikan Strawberry Shortcake,” “Alaskan Polar Bear” and “Juneau Goldbelt Tram.”

• Enjoy flights of Alaska cocktails, including a sampling of beverages made from spirits produced in Alaska.

• Sample various Mimosas or Bloody Marys with tasting flights and on certain days, enjoy a Bloody Mary bar near the main pool.

• Take part in the Alaska Wine Experience that offers the chance to try a diverse selection of wines paired with Alaska salmon.

Guests can enjoy cruises from seven to 11 days, departing from San Francisco, Seattle, Vancouver, B.C. and Anchorage (Whittier) as well as cruise tours which take guests 500 miles into the heart of Alaska – where they seamlessly transfer from ship, to train to Denali, all in one day.

These highly sought-out cruise tours give guests an opportunity to see more of Alaska by combining an unforgettable cruise (most going to Glacier Bay National Park) with land tour options to visit the extraordinary Denali National Park and Princess’ five signature Wilderness Lodges.

Additional distinctions of the Princess Cruises Alaska experience include:

• Every cruise features at least one glacier-viewing experience – Glacier Bay National Park, College Fjord, Hubbard Glacier, Endicott Arm and Dawes Glacier or Tracy Arm Fjord. Princess takes more guests to Glacier Bay National Park than any other cruise line.

• Cruises feature the marquee ports of Juneau, Ketchikan and Skagway with a “More Ashore” late-night call in Juneau on all northbound Voyage of the Glaciers and seven-day Inside Passage voyages.

• From a lumberjack show, dog sledding on a glacier, the historic White Pass Scenic Railway, flightseeing adventures and plenty of tours with wildlife viewing – whales, bears and more – guests can choose from more than 150 shore excursions. Exclusive to Princess, Cook My Catch offers guests the chance to reel in a fish during a fishing excursion and have chefs cook it for their dinner that night.

• Only Princess offers custom-built, exclusive wilderness lodges on the doorsteps of legendary national parks. Back by popular demand, the 17-night Princess Connoisseur Cruisetour features 10 nights on land that includes two nights at each of the five Princess Wilderness Lodges and visits five national parks.

Read more: Princess Cruises Sailing Seven Ships in Alaskain 2023

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eTurboNews:

They all visited the Republic of Georgia and were so impressed with the distinctive wines (among other unique attributes) that when they returned home, they wrote about them.

Georgia Oozes History

If you live in Georgia, you are most likely to call your country Sakartvelo. Some research suggests the name “Georgia” originated in the Middle Ages when Christian crusaders passed through the region on their way to the Holy Land. At the time it was part of the Persian Empire and locals were known as Guri who were devoted to St. George a patron saint in the Middle Ages acknowledged by England, Catalonia, Venice, Genoa, and Portugal because he was the personification of the ideals of Christian chivalry. The Crusaders made the connection and named the country Georgia.

Early Georgian winemaking was documented in a medieval hymn, “Thou Art a Vineyard” that was dedicated by King Demetrius (1093-1156AD) to his new Georgian Kingdom. The hymn begins, “You are a vineyard newly blossomed, young beautiful, growing in Eden.”

Georgian wine was held in great esteem by the Assyrian kings who amended their laws that permitted residents to pay their debts in wine instead of gold.

On the other side of history is Joseph Stalin. He was born in Georgia and gained infamy as a revolutionary in the Russian Empire becoming the political leader of the Soviet Union from 1924 – 1953. Some continue to revere him because he defeated Hitler; however, most view him as a tyrant responsible for the brutal slaughter of his own people.

Location, Location, Location

The highest mountain range in Europe is the Caucasus Mountains, creating the border between Georgia and Russia. The highest peak may be in Russia; however, the second highest peak, Shkara, is in Georgia (17,040 ft) beating Mount Blanc by almost 1312 feet.

Located 600 miles east of the Bosporus, Georgia is located in Asia, bounded by the Black Sea to the west, Russia to the north and northeast, Turkey to the southwest, Armenia to the south, and Azerbaijan to the southeast. The country covers 26,900 sq miles with a population of 3.7 million people. A third of the population lives in Tbilisi – the capital and largest city with 3.7 million inhabitants.

Wine Part of History

Winemaking in Georgia is part of its history as the process started over 8,000 years ago and many consider the Republic to be the “cradle of wine.” Throughout the centuries, Georgia has been invaded, pushing ancient winemakers out of their vineyards. Fortunately, there was a tradition of saving saplings for transitional cultivation which enabled viticulture and winemaking to survive.

Legend states that Saint Nino, the first preacher of Christianity in Georgia, created her cross from grapevine stems and entwined the stems with her own hair. It is also believed that the monks of the Alaverdi monastery contributed to the preservation of the qvevri (aka kvevri and tchuri) method.

Georgia’s wine producers flourished in the Middle Ages, as the eastern Mediterranean region was rocked by the Crusades. As a Christian nation, Georgia was left unscathed by the Crusaders and was able to develop its agriculture and commerce in relative peace. Later, it remained outside of the Ottoman Empire, whose Islamic Sharia law prohibited wine consumption.

Wine production flourished in Georgia until phylloxera and mildew arrived from the Americas in the late 19th Century. The pest devastated almost 150,000 acres (60,700ha) of vineyards.

When Georgia came under Soviet control a few decades later, vineyards were replanted in their thousands to meet expanded demand. However, the late 1980s saw a dramatic about-face in the Soviet Union’s attitude to wine. Mikhail Gorbachev’s aggressive anti-alcohol campaign effectively crippled Georgian wine exports.

The country has enjoyed only brief periods of political stability since it declared independence from the USSR in 1991. Tensions between Georgia and Russia continue today, as evidenced by Russia’s 2006 embargo on Georgian wine imports, which was not lifted until June 2013.

Georgia’a Qvevri Method

Qvevri are large earthenware terracotta clay vessels used for the fermentation, storage, and aging of traditional Georgian wine. The container resembles large, egg-shaped amphorae without handles and can be buried below ground or set into the floors of large wine cellars.

Amphorae are made with handles and qvevri do not have handles, differentiating the functions of each. In ancient Greece and Rome, amphorae were used exclusively for the transportation and storage of edible products such as wine and olive oil and not for wine production.

Qvevri have always been part of the winemaking process and are unsuitable for transport because of their size and, of course, they are buried in the ground.

During the final stages of qvevri construction, the insides of each vessel is covered with beeswax (the pots remain porous and allow some air to pass through during the fermentation); the beeswax helps to waterproof and sterilize the vessel allowing winemaking a more hygienic process and the vessels are easier to clean after each use. Once they are installed underground, when cleaned and maintained correctly, qvevri can be used for centuries.

Initially, the qvevri of ancient Georgia were large enough to accommodate the needs of a family. As demand increased the qvevri were enlarged enabling the production of a higher volume of wine per vessel. As size increased the clay structures became unstable under their own immense weight as well as the buildup of pressure during fermentation. To assist in the stabilization during the process, winemakers started burying qvevri underground. This was a surprisingly smart move for by moving the production underground they discovered the ancient form of refrigeration (temperatures are cooler underground). This enables a longer maceration period for the grapes on fermenting must, which would otherwise cause the wine to spoil above ground. The extended maceration period develops an increase in aroma and flavor profiles in qvevri wines. UNESCO named the qvevri method an intangible Cultural Heritage site in 2013.

The Process

Grapes are partially pressed before they enter the qvevri for fermentation. In some regions, the skins and stems may be included; however, in the colder regions this process is considered undesirable for the wine could develop “green” characteristics.

Fermentation starts after a few days and continues for 2-4 weeks. As a solid mass of skins, stems, or cap develops, it sinks below the surface of fermenting juice. The cap imparts flavors, aromas, and tannins to the grape must. During fermentation, this cap is punched down twice daily to increase its impact on the wine.

Read more: Republic of Georgia: History Creates a Unique Wine Profile

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Diners – the savior of hungry and road-weary travelers, the unofficial ambassadors of comfort food, and the best place to experience a slice of Americana (with a side of fries, of course!). Recently, industry experts conducted a poll of 3,000 travelers to find out the top diner locations in the country.

#1 NEW YORK CITY, NY

New York City takes the top spot on the list of the best diner destinations in the country, with diners that never seem to sleep and always serve up delicious food. From classic pancakes and eggs to juicy burgers and fries, diners in the Big Apple offer a diverse range of American cuisine that is sure to satisfy any traveler’s appetite. For decades, diners have been an integral part of the city’s culture, providing a gathering place for people from all walks of life to come together and enjoy a meal. New York City boasts some of the most iconic diners in the United States, including the Empire Diner, Tom’s Restaurant, and the Tick Tock Diner, all of which continue to draw crowds with their delicious food, unique atmosphere, and historic charm.

#2 HONOLULU, HI

Taking the second spot on the list is the tropical haven of Honolulu, Hawaii, where diners reflect the unique blend of cultures that make up Hawaii’s diverse population, including Japanese, Filipino, and American influences. The diner culture in Honolulu is renowned for its varied and exciting menu, featuring dishes that combine the traditional American diner fare with Hawaiian flavors. This blending of culinary styles has given rise to dishes such as loco moco (a Hawaiian dish made with rice, hamburger patty, fried egg, and gravy), Spam musubi (a sushi-like snack made with spam and rice), and pancakes served with tropical fruits like guava and pineapple.

#3 DALLAS, TX

At number three on the list is Dallas, the Lone Star State’s very own hub of culinary diversity, where diners play a significant role in the city’s culinary scene. Some of the diners in Dallas have stood the test of time, having been around for decades and becoming an integral part of the city’s fabric. These iconic diners have garnered a loyal following over the years, with customers who have been frequenting them for decades, creating a sense of familiarity and comfort that is hard to replicate. As a result, diners have become a beloved part of Dallas’ cultural landscape, offering classic American fare with a Texas twist that is sure to leave any traveler with a lasting impression of the city.

#4 MIAMI BEACH, FL

In fourth place is the vibrant Miami Beach, with its stunning ocean views, bustling nightlife, and diverse culture that draws tourists from all over the world. The diner scene in Miami Beach is an integral part of its unique cultural landscape and has grown in popularity over the years. The city is home to a variety of diners that serve up classic American cuisine in a fun and nostalgic setting, including the 11th Street Diner and the Big Pink. These popular diners offer visitors a taste of classic American fare amidst the lively and colorful backdrop of Miami Beach, making it a must-visit destination for any lover of diners and all things American.

#5 ROSCOE, NY

Finally, in fifth place is the charming small town of Roscoe (NY), known for its unique and interesting diners that have been in operation for decades, despite its small population of only a few thousand. Roscoe’s location at the intersection of several major highways makes it a popular stopover for travelers looking for a bite to eat and a chance to stretch their legs. Furthermore, Roscoe’s proximity to the Catskill Mountains and other outdoor attractions makes it an ideal destination for hikers and nature enthusiasts who are in search of a hearty meal before or after a day of outdoor activities.

6 Albuquerque, New Mexico
7 Nashville, Tennessee
8 Santa Fe, New Mexico
9 Boston, Massachusetts
10 Fort Lauderdale, Florida
11 Portland, Maine
12 Durham, North Carolina
13 Hilo, Hawaii
14 Lafayette, Louisiana
15 Atlanta, Georgia
16 Yermo, California
17 Memphis, Tennessee
18 Seattle, Washington
19 Portland, Oregon
20 Lancaster, Pennsylvania
21 Charleston, South Carolina
22 Baltimore, Maryland
23 Salt Lake City, Utah
24 Kansas City, Kansas
25 Richmond, Virginia
26 Mandeville, Louisiana
27 Farmers Branch, Texas
28 St. Louis, Missouri
29 Lexington, Kentucky
30 Phoenix, Arizona
31 Anchorage, Alaska
32 Durango, Colorado
33 Fayetteville, Arkansas
34 Lusby, Maryland
35 Plymouth, California
36 Boulder, Colorado
37 Sedona, Arizona
38 Easton, Pennsylvania
39 Bennington, Vermont
40 Fargo, North Dakota
41 Pompton Plains, New Jersey
42 Branson, Missouri
43 Cleveland, Ohio
44 East Greenwich, Rhode Island
45 Marietta, Georgia
46 Arlington, Virginia
47 Littleton, New Hampshire
48 Sioux Falls, South Dakota
49 Detroit, Michigan
50 El Reno, Oklahoma
51 Rowley, Masschusetts
52 Boies, Idaho
53 Charlotte, North Carolina
54 Exeter, Rhode Island
55 Lansing, Michigan
56 Manchester, New Hampshire
57 St. Paul, Minnesota
58 Tulsa, Oklahoma
59 Seaford, Delaware
60 Frankfort, Kentucky
61 Des Moines, Iowa
62 Great Falls, Montana
63 Harrison, New Jersey
64 Indianapolis, Indiana
65 Boulder City, Nevada
66 Iowa City, Iowa
67 Winnemucca, Nevada
68 Bismarck , North Dakota
69 Newberry, South Carolina
70 Springfield, Illinois
71 Waldoboro, Maine
72 Charles Town, West Virginia
73 Foxworth, Mississippi
74 Kimball, South Dakota
75 Medford, Oregon
76 Milwaukee, Wisconsin
77 West Brattleboro, Vermont
78 Wilmington, Delaware
79 Casper, Wyoming
80 Cheyenee, Wyoming
81 Pataskala, Ohio
82 Southbury, Connecticut
83 Wichita, Kansas
84 Huntsville, Alabama
85 Omaha, Nebraska
86 Peoria, Illinois
87 Duluth, Minnesota
88 Coeur d’Alene, Idaho
89 Wauwatosa, Wisconsin
90 Havre, Montana
91 Homewood, Alabama
92 Sedro-Woolley, Washington
93 Moab, Utah
94 Vernon, Connecticut
95 Greenbrier, Arkansas
96 Harrison, Arkansas
97 Plainfield, Indiana
98 North Platte, Nebraska
99 Oxford, Mississippi
100 Sedro-Woolley, Washington

Respondents were quizzed further about their love of diners… 2-in-3 professed their love for classic diners with a vintage feel, proving that old is indeed gold. And it’s not just the food that’s got them hooked – a whopping 77% have fond memories associated with diners, whether it’s catching up with friends or spending quality time with family.

So what is it about diners that keeps them coming back for more? The survey revealed the top five reasons: classic American comfort food, retro vibes and decor, 24-hour service, affordable prices, and a friendly and welcoming atmosphere. It’s like stepping back in time to a simpler era where the only worry was whether to order pancakes or waffles (or both!).

And when it comes to road trips, diners are the go-to for 84% of respondents. Who needs fancy restaurants when you can have a plate of pancakes at a roadside diner? In fact, 1 in 4 said they’re willing to travel interstate just to experience a new diner scene. Now that’s what we call dedication to good eats!

Coffee that’s always hot, plates that are always full, and a warm welcome no matter who you are – that’s what diners are all about. They’ve been a part of American culture for generations, and that’s because they offer a timeless experience that’s hard to find anywhere else. Whether you’re a local regular or a weary traveler passing through, diners make you feel like family. It’s that sense of comfort, familiarity, and community that keeps people coming back, and will continue to do so for years to come.

Read more: 100 Best Diner Destinations in America

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The Greater Miami Convention & Visitors Bureau (GMCVB) announces that Greater Miami and Miami Beach has been granted the title of “2023 Food City of the Year” by the esteemed food and beverage publication, Bon Appétit. To celebrate, the GMCVB, alongside Miami-Dade County, officially commemorated April 5th as “Food City of the Year Day” to honor the community’s success as a culinary leader and inspire the industry’s growth for years to come.

This announcement comes on the heels of additional culinary honors for Greater Miami and Miami Beach, including new stars awarded by the Michelin Guide, which arrived in Florida for the first time in 2022, as well as advancements in the 2023 James Beard Awards, which recently selected eight local restaurants, chefs and bakeries as semifinalists and one local bakery as a finalist. National news headlines have also spotlighted Miami’s dining scene in recent years, with media outlets Robb Report and Bloomberg dubbing the city as “America’s Hottest Dining Scene” and “the most exciting food city in the country,” respectively.

“These recent recognitions by leading voices in the culinary space validate Greater Miami and Miami Beach’s work and dedication to building and supporting a vibrant food and beverage community,” said David Whitaker, president, and CEO of the GMCVB. “Culinary tourism is a strong motivator for travel, and we remain incredibly thankful to the chefs, restaurateurs, mixologists, and event producers who have helped make our local hospitality industry one of the best in the world.”

Today, Greater Miami and Miami Beach’s assortment of dining, entertainment, and cultural experiences has proven to be a primary motivator for visitors, per a recent Greater Miami and Miami Beach Visitor Industry Report. The report also shows that the destination saw a 50% increase in food and gastro-tourism alone in 2021, surpassing pre-pandemic numbers. Propelling this shift is a recent influx of new dining concepts and top-tier culinary talent, in addition to nationally recognized culinary programming that continues to put the destination on the map, such as the annual South Beach Wine & Food Festival and Miami Spice Restaurant Months.

Read more: Miami Named 2023 Food City of The Year

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Hotel Arts Barcelona, an architectural landmark on Barcelona’s buzzing waterfront, has joined forces with the award-wining restaurant group Azumi Limited to bring their London-born restaurant concept ROKA to the Catalan capital. For a limited time during this summer season, ROKA Barcelona will be inside the resort’s exclusive Marina Coastal Club serving its signature, immaculately presented sushi and sashimi alongside dishes from the robata grill.

The brainchild of co-founder and creator Rainer Becker, ROKA initially launched in London in 2004 and has since expanded to 4 restaurants in the English capital as well as locations in Dubai, Istanbul and more. Becker is widely known as being the first to bring the robata grill to Europe.

The robata grill is a traditional Japanese cooking method inspired by fishermen cooking fish over charcoal on the boats of the Northern coastal waters of Japan.

On ROKA Barcelona’s menu, guests can expect to find the likes of Yellowtail sashimi with yuzu-truffle dressing, Wagyu sushi with oscietra caviar and exceptional King crab, black cod and prawn dumplings with roasted chili dressing. From the robata grill, standout seafood, meat and vegetable dishes include the exquisite Sea bream fillet, ryotei miso and red onion, Lamb cutlets with Korean spices and Asparagus with sweet soy and sesame. ROKA’s sophisticated desserts – such as its famed Sweet miso crème brulee, roasted figs, pistachio ice cream – are constructed with flair and promise the perfect finale to a memorable night out with Barcelona’s sparkling sea as a backdrop.

Promising to be a culinary highlight of the summer season, the open-air ROKA Barcelona will be nestled beside Marina Coastal Club’s infinity pool overlooking the world-renowned Frank Gehry’s statue ‘Fish’. Encapsulating the epitome of Mediterranean living, the breezy club at Hotel Arts Barcelona is the city’s favourite summer destination for eating, drinking and socialising to live music and DJs sets and further enhanced by the addition of ROKA. Casual yet refined, the restaurant’s spacious terrace is framed by palm trees, with easy teak furniture and nude colour palette.

Said Andreas Oberoi, General Manager at Hotel Arts Barcelona:

“We are extremely excited to welcome ROKA to Hotel Arts and the city of Barcelona. ROKA is an uncompromising dining experience that will blend in very well with the culinary attractions that Barcelona provides by creating an unparalleled concept.”

Sven Koch, Azumi Ltd CEO, commented: “We are delighted to be making Roka’s debut in Barcelona and thrilled to be opening the Hotel Arts. Barcelona has such a vibrant culinary scene and is a city where we see Roka being very much at home, albeit for a short period of time.  We are very much looking forward to the summer season.”

ROKA Barcelona at Hotel Arts Barcelona will be open daily for dinner only. For additional information about Hotel Arts Barcelona or ROKA, please visit hotelartsbarcelona.com or rokarestaurant.com.

About Hotel Arts Barcelona

Hotel Arts Barcelona boasts stunning panoramic views from its unique location on the waterfront, in the heart of the city’s Port Olímpic neighbourhood. Designed by renowned architect Bruce Graham, Hotel Arts features 44 floors of exposed glass and steel, making it a prominent feature of Barcelona’s skyline. The waterfront hotel’s 455 rooms and 28 exclusive The Penthouses feature sleek, modern design complemented by an impressive 20th century collection of works by contemporary Catalan and Spanish artists. Hotel Arts is one of the premier culinary destinations in Barcelona with 2 Michelin-starred Enoteca helmed by the illustrious, 5 Michelin-starred chef Paco Perez. Guests seeking a serene escape may enjoy signature treatments overlooking the Mediterranean Sea at 43 The Spa. Recognized as one of the top business hotels in Spain, Hotel Arts provides over 3,000 square-feet of function space overlooking the Mediterranean in Arts 41, for board meetings and conferences as well as social events, weddings and celebrations. The hotel offers an additional 24,000 square-feet of function space, with the main meeting space located on the lower ground and second floors. For more information, please visit hotelartsbarcelona.com. 

About Azumi Ltd

Azumi Limited is an award-winning global restaurant business with proven brands offering a contemporary dining in key cosmopolitan locations. Created by Rainer Becker, and co-founded with Arjun Waney, Azumi’s journey began with the opening of Zuma London in 2002. This was quickly followed by ROKA London in 2004. There are now 21 Zuma’s and 9 ROKAs across the globe with further restaurants in the pipeline. In addition to the Zuma and ROKA Japanese concepts, Oblix, was opened in The Shard in 2013. ETARU was launched in Florida in 2017 and offers the East coast of the USA a take on the ROKA concept under a different guise. INKO NITO, an approachable unconventional Japanese robatayaki, followed in 2018 with a location in Soho London.

About ROKA

Following the enormous success of Zuma London, Rainer Becker quickly recognised the huge popularity of robatayaki cuisine and opened ROKA Charlotte Street in 2004. The ROKA Group quickly expanded and now has a portfolio of restaurants in the most sought -after locations across London.  The principle cuisine comes from the Robata grill. Located amid diners the grill forms an integral design element of all the restaurants but more than being a stunning feature, the robata is truly the heart of ROKA. The current ROKA portfolio includes the following restaurants (in order of them opening): London Charlotte Street and Shochu Lounge (2004), London Canary Wharf (2009), London Mayfair (2014), London Aldwych (2014), Dubai Business Bay (2020), Midtown Riyadh (2021), Mallorca Spain pop-up (2021), Galataport Istanbul (2022) and The Avenues Kuwait (2022). For more information visit www.rokarestaurant.com

Read more: Hotel Arts Barcelona: Exclusive Pop-up of ROKA Restaurant

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Caymus Vineyards and Cabernet Sauvignon are synonymous with wine enthusiasts globally as one of the most sought-after wines to pour and share around the table for special celebrations. Now Princess Cruises is working with this renowned winery to offer the exclusive Caymus Vineyards Winemaker Dinner, available on Princess ships sailing North America itineraries by the end of April, including all Alaska voyages, and across all ships worldwide by late May.

Available in the popular Crown Grill specialty restaurant for $140 per person, the new Winemaker Dinner leverages the expansive expertise of Chuck Wagner, owner and winemaker of the renowned Napa Valley’s Caymus Vineyards, to deliver a five-course menu (see below), crafted to complement the tasting notes of his wines.

The dinner, available for 12 guests per seating, will be offered 2-3 times per cruise, based on voyage length, and interested guests can reserve their spot once on board.

“Our new Caymus Vineyards Winemaker Dinner further elevates the Princess culinary experience and wonderfully showcases the elegance of cruising,” said Sami Kohen, Princess vice president of food and beverage. “Our passionate culinary team and Chuck have curated what promises to deliver a deliciously memorable and tantalizing experience that will have our guests talking long after the last course and glass of wine are served.”

Wagner, along with the Princess culinary team, personally selected the wines paired with the multi-course menu served. In addition to Caymus Napa Valley Cabernet Sauvignon, he has perfectly matched up the dinner courses with varietals from the family’s other offerings, including Caymus-Suisun ‘The Walking Fool’ Red Blend, Mer Soleil Reserve Chardonnay, Sea Sun Pinot Noir and Emmolo Sparkling.

“We have an appreciation for family, friends, delicious food and great wine, along with the many connections between them,” said Chuck Wagner, Caymus Vineyards owner and winemaker. “We love how Princess also recognizes that cruise travel fosters deeper relationships with its guests and the destinations they visit by sharing experiences around the table, and we’re thrilled to pour our wines and share our passion through a specially curated dinner with this beloved cruise line.”

Caymus is a hands-on family affair which Wagner founded in 1972, alongside his late parents, when he was just 19 years old. After 50 harvests, he continues to make two renowned Cabernet Sauvignons – Caymus Napa Valley and Caymus Special Selection.
Chuck now works alongside two of his children, Charlie and Jenny, and the family also makes diverse wines from Napa Valley, other parts of California and beyond. Wagner is widely recognized for his winemaking and industry leadership, and all three Wagners continue to experiment with farming and winemaking, continuing the family legacy and commitment to excellence.

In addition to the new dinner, Caymus Vineyards is also working with Princess on a refreshed wine menu, and Caymus Vineyards will be the curator for the cruise line’s Crown Grill steakhouse, chops and seafood specialty restaurant, with wine pairing recommendations on the menu. Coming later this year, guests will have the opportunity to visit Caymus Vineyards in Rutherford, Napa Valley, and Caymus-Suisun Winery in Suisun Valley, Calif., on exclusive shore excursions offered on various California-based cruises.

Caymus Vineyards Winemaker Dinner Menu

Openings

Beef carpaccio, celeriac, arugula, shaved parmesan, orange zest, balsamic glaze

or

Marinated Fresh Oyster Mushrooms and Wood Ear Mushrooms green pea granita, roasted hearts of romaine lettuce, smoked citrus dressing

Mer Soleil Reserve Chardonnay, Santa Lucia Highlands, Calif.
First course

Fresh summer black truffle risotto, Parmigiano Reggiano aged 36 months

Caymus-Suisun ‘The Walking Fool’ Red Blend, Suisun Valley, Calif.
Main course

Tournedos Rossini – prime beef tenderloin, blossom artichokes

Caymus Napa Valley Cabernet Sauvignon, Napa Valley, Calif.

or

Seared King Salmon and Giant Prawn

Read more: Princess Cruises Announces New Winemaker Dinner

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With a birds’ eye view high above the mangroves of Old Tampa Bay, Grand Hyatt Tampa Bay’s all-new weddings, meetings and special events spaces are aptly named after Florida’s iconic native birds. Boasting unobstructed views from the hotel’s 14th floor, Skylark encompasses 3,400 square feet of indoor space, including 1,800 square feet of pre-function space. The venue is further complemented by a 1,400-square-foot outdoor rooftop terrace with sweeping bay and city views. Skylark’s more intimate sister venue, the 1,932-square-foot Starling, also features floor-to-ceiling windows with magnificent water views.

Rounding out the new meeting spaces, the 550-square-foot Sandpiper and 625-square-foot Osprey have been added to the second floor. In total, the property now boasts an impressive 27,000 square feet of indoor meeting space, 5,200 square feet of pre-function space and 5,000 square feet of outdoor event venues.

In addition to the reimagined meetings spaces, the hotel also underwent a full rooms renovation of its Bay View, City View, Suites, and villa-style Casita King and Casita Double room categories, enhancing the aesthetic, design and décor while providing a comfortable and welcoming environment for business and leisure travelers alike. 

“Tampa has fast become a sought-after, first-tier meetings and events destination, thanks to our growing culinary scene, bustling nightlife, world-renowned beaches and high-profile cultural and sporting eve­nts,” said Grand Hyatt Tampa Bay General Manager Ruth Benjamin. “Listening to our valued meeting and wedding planner partners and responding to the market’s growing demands, the addition of our new multi-million-dollar meeting space has elevated our offerings and positioned the property as the premier choice for high-end meetings and events in Tampa Bay.”

In addition to new pickleball courts, the hotel will soon introduce an upgraded pool and pool bar, adding to its first-in-class offerings and amenities.

Located in the heart of Tampa on 35 acres of prime waterfront real estate, Grand Hyatt Tampa Bay provides convenient access to the region’s top beaches, shopping, nightlife and attractions and is located just minutes from the Tampa International Airport. Among the hotel’s popular dining outlets, the award-winning Oystercatchers has been named by Tampa Bay Times as one of the city’s “25 most iconic restaurants.” The menu offers seasonal, local and sustainable products, featuring signature oysters and hydro-farmed herbs and greens, grown and harvested exclusively for the restaurant.

Read more: Grand Hyatt Tampa Bay Reveals New Look

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Billy Boyle has been appointed area executive chef of the Hyatt Centric Beale Street Memphis and Caption by Hyatt Beale Street Memphis. In his new role, Boyle oversees all culinary day-to-day operations, banquets and catering, and overarching food and beverage programs for both hotels.

With more than 33 years of experience, Boyle’s deep love for the culinary field is rooted in his hometown of Memphis, where growing up eating BBQ pork inspired his palate and passion for the epicurean world. Boyle developed his skill set and knowledge by holding various positions across the globe, including serving as executive chef for The Madeline Resort and Spa in Telluride, Marigot Bay Resort and Marina in St. Lucia, The James Royal Palm in Miami Beach and others. His talents also led him to oversee teams in Las Vegas, New York and Los Angeles at various esteemed hotels. Before returning to the Home of the Blues, he held the position of executive chef and research and development team leader for Wonder Foods, Inc. where he led a team of research chefs in transitioning celebrity chef menus into recipes scalable for high volume production.

Touting a diverse background, Chef Boyle brings a well-versed sense of passion and expertise to both hotels’ culinary teams with an emphasis on continued growth for the restaurants and creating memorable experiences for guests.

“I’m truly honored to take on this role as area executive chef for these history-making hotels,” said Chef Boyle. “I’m committed to giving back and making a positive contribution to my hometown community of Memphis. I believe the restaurant business is about celebrating life, and my wish is to share my celebration through my love of food with every guest.”

As area executive chef, Boyle leads Caption’s signature Talk Shop experience with an all-day lounge eatery and cocktail bar, grab-and-go offerings, and outdoor beer garden. Here, he plans to pursue his dedication to keeping a diverse and ongoing seasonal menu creation while supporting local restaurateurs and businesses, which is a core theme for the hotel’s signature lifestyle brand. At the Hyatt Centric, Chef Boyle oversees the signature rooftop bar, Beck & Call, catering for groups and events, and CIMAS Lobby Lounge. CIMAS restaurant is slated to debut a fresh feel and concept later in the year, of which Boyle will have an integral role in orchestrating.

“Chef Boyle brings a wealth of experience and talent with a keen eye for detail. ,” explained Michelle Geiger, area general manager. “Not only is he extremely hard-working and committed to his craft, he understands the importance of being a natural motivator and doing everything in his power and beyond to create a truly magical experience. We are very excited to see him come full circle back to the Home of the Blues and bring his energy and talent to create a positive impact for the hotels.”

Read more: New Area Executive Chef of Hyatt Centric Beale Street

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Ox + Anchor, the Michelin-recognized modern steakhouse helmed by renowned Chef Ryan Fancher and located within the luxury, boutique property Hotel San Luis Obispo, has partnered with award-winning winemaker Paul Lato of Paul Lato Wines to present a world-class winemaker dinner at the restaurant on Tuesday, April 25 at 6 pm.

“We’re thrilled to partner with Paul Lato for Ox + Anchor’s latest winemaker dinner,” said Circe Sher, co-founder of Piazza Hospitality which developed and manages Hotel SLO. “We created the monthly dinner series to give locals and travelers an opportunity to experience a true sense of place, and Lato is a Central Coast legend. His wines are exceptional, and this dinner will give patrons an opportunity to learn about his philosophies, processes and the region’s unique elements that make the wine so special. All of this is paired with a special menu curated by Chef Fancher with very personal preferences from Lato in mind.”

Paul Lato’s story is as exceptional as his wines. Born in Poland, he was a successful sommelier in Toronto, but harbored a dream of becoming a winemaker. After short stints working for Jim Clendenen, proprietor of famed California Pinot pioneer Au Bon Climat, and as a cellar-rat at Bien Nacido, Lato began making his own wines in 2002 with a scant 500 cases of Pinot Noir and Syrah, two notoriously difficult grapes to work with. Two decades later, including a chance meeting with Robert Parker and fortuitously-timed help from Thomas Keller, Paul Lato Winery is now widely considered one of California’s top producers of Burgundian and Rhone varietals. Producing from several superb vineyard sites across California’s Central Coast, Lato’s wines routinely garner mid- to high-90s scores from many of the wine world’s most revered critics, including Jeb Dunnuck and Antonio Galloni. Lato sources his grapes from the finest name-brand vineyards on the Central Coast, from the Santa Lucia Highlands in the north to the Buellton/Lompoc area in the south. Most notable among the vineyards are Bien Nacido Vineyards, Pisoni Estate Vineyards and Solomon Hills. Lato and Bien Nacido Vineyards recently received a perfect 100-point score for Lato’s 2018 il Padrino Syrah – the first 100-point vineyard designate wine from the iconic Bien Nacido Vineyard in Santa Barbara County.

A Central Coast native, Chef Fancher’s deep appreciation for the local community, winemakers, and purveyors and his creative dishes are exceptional elements of the winemaker dinner series.
In preparation for each winemaker dinner, Chef Fancher and the featured winemaker meet weeks in advance for a special tasting and discussion that delves deep into the winemaker’s preferences. He has honed a collaborative and intellectual approach to cooking, in general, after working at world-class Wine Country restaurants, including Barndiva in Healdsburg.

Hotel San Luis Obispo is the perfect home base for wine lovers looking to explore the nearby wine regions of Edna Valley, Arroyo Grande, Paso Robles, and Santa Margarita. In addition to Ox + Anchor, the property offers 78 luxurious guestrooms and suites, a 50-foot garden terrace swimming pool and jacuzzi, an eco-friendly spa, an expansive rooftop bar and accompanying lounge, a fresh California take on Italian cuisine at its second restaurant, Piadina, and a spacious fitness center. Environmentally conscious travelers will appreciate the property’s sustainable elements, including reusable water bottles for every guest, refill stations throughout the hotel, and charging stations for electric vehicles.

Read more: Hotel San Luis Obispo partners with award-winning winemaker

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If you do – then you must have been spending a few days at Vinexpo/Drinks America (Javits, NYC). If you missed this event, immediately put it on your to-do list for 2024.

I am not alone in applauding this impressive program. I was able to sip my way through wines/spirits presented by over 440 exhibitors, representing 32 countries and considered to be the largest business-to-business trade show in the universe, dedicated to wine/spirits professionals in North America. If you buy, sell, write, review, or drink – this should be added to a to-do list.

The global alcoholic/beverage market is estimated to be valued at $560.04 billion (2022). The growth rate of this market is projected to be 9.4 percent with an estimated value of $802.02 billion by 2026. As of 2022, revenue in the alcoholic beverage segment in the US reached $261.1 billion with a projected growth (from 2022-2025) of 10.51 percent per year.

This two-part series includes:

Part 1. Spirits Fuel the Economy

An alcohol trend in 2023 suggests consumers are pivoting to spirits over beer as they are looking for “adventures” available through new cocktails. Successful brands will balance something new and wonderful without going over the edge…consumers want both familiar and unique.

Part 2. Importance of Wine? Win/Win

A review of the wine industry and how the new demographics and psychographics of the consumer is pushing the sector to morph every aspect of the business, literally from the ground up and through to the consumer.

Old? Now New!

Over time, wine has changed the way it is grown, produced, and consumed. Centuries ago, it was part of an everyday diet and used as a basic source of energy, especially for laborers, farmers, and working-class people. Now it has morphed into a hedonic good basically enjoyed in free time and on social occasions with strong status symbol implications.

Wine, once traded as a bulk commodity is now considered a luxury, and fashionable. In high-income countries and/or among higher-income population groups, attributes related to culture, traditions, emotions, tourism, and discovery, the experience of novelty, self-identity, and signaling of social status – all contribute to motivations for the purchase and consumption of wine – in addition to aroma and palate pleasures.

It is also interesting to note that wine is no longer bought to “just” be consumed; in some situations, its value increases with time, and it is bought and kept like other investments. Wine may be acquired, not as a substitute for beer and spirits for immediate imbibing, but rather as an alternative to art masterpieces or to other financial assets in portfolio diversification strategies.

Not the Wine of Your Grandpa

In the wine industry change in demand has led to variations in one of the most complex agri-food industries and one of the most sophisticated agri-food products. Production technology has evolved in the vineyard and winery and the entire process has transformed. Grape cultivation has also been altered, reducing the number of varieties and the diffusion of a small number of ubiquitous vines that are spread globally. The wine itself has changed because of the different grapes used for making wine and an increased focus on quality and diversification in addition to the new emphasis on sustainable, organic, biodynamic, and ethnic attributes.

The supply side has been transformed because of pressures that include a demand for a quality upgrade and product differentiation to better meet changing consumer interests.

At the Margins

Grape production remains fragmented although in some countries grape growers and wine producers have been converted from small households only partially market-oriented to larger specialized companies better able to participate in national and global value chains. Additional influencers of transformation in the wine industry include wine technicians, oenologists, wine experts, wine journalists, and communicators – all basically related to process management, quality improvements, process and product certification, communication, and promotion. There is a new emphasis on the “wine experience” linked to a strong need for providing information and quality guarantees along the value chain and channels of distribution – all the way to the final consumer.

Segmenting Wine Production

It is rare for the production of wine to be segmented; however, global companies have affirmed their role as traders and retailers as well as in their part as producers and packers due to multinational investment campaigns.

The result?

1.       Increasingly polarized sectors between small groups of winemakers and large enterprises

2.       Multi-national companies benefiting from low costs, financial advantages, significant flexibility, and widely established reputations

3.       Large number of medium size and very small producers benefiting from product diversification, deep roots in the terroir, and a strong identity related to tradition.

E-Commerce

Online shopping is directly impacting small producers and larger retailers operating on a global scale resulting in small producers who, thanks to a shorter supply chain, are able to increase their visibility in the final consumer market and capture a major share of this space.

Read more: Importance of Wine? Win/Win

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Wine and Spirits: Economic Engine

If you do – then you must have been spending a few days at Vinexpo/Drinks America (Javits, NYC). If you missed this event, immediately put it on your to-do list for 2024.

I am not alone in applauding this impressive program. I was able to sip my way through wines/spirits presented by over 440 exhibitors, representing 32 countries and considered to be the largest business-to-business trade show in the universe, dedicated to wine/spirits professionals in North America. If you buy, sell, write, review, or drink – this should be added to a to-do list.

The global alcoholic/beverage market is estimated to be valued at $560.04 billion (2022). The growth rate of this market is projected to be 9.4 percent with an estimated value of $802.02 billion by 2026. As of 2022, revenue in the alcoholic beverage segment in the US reached $261.1 billion with a projected growth (from 2022-2025) of 10.51 percent per year.

This two-part series includes:

Part 1. Spirits Fuel the Economy

An alcohol trend in 2023 suggests consumers are pivoting to spirits over beer as they are looking for “adventures” available through new cocktails. Successful brands will balance something new and wonderful without going over the edge…consumers want both familiar and unique.

Part 2. Importance of Wine? Win/Win

A review of the wine industry and how the new demographics and psychographics of the consumer is pushing the sector to morph every aspect of the business, literally from the ground up and through to the consumer.

Spirits Fuel the Economy

Our Drinking Makes Executive Happy Campers

People are drinking – at home, in bars, at restaurants, at the beach, after skiing and swimming, after a test, before a date, during a date, and after a date…there appears always to be an occasion and an opportunity to pour a drink. 

Growth in spirits started approximately 13 years ago and, after years of steady increases, spirits have overtaken beer although beer continues to hold 41.9 percent of the market. Spirit supplier sales in the US increased by 5.1 percent in 2022 to a record $37.6 billion adding up to 305-million-liter cases. Most of the market increase came from sales of high-end and super-premium spirits led by tequila and American whiskey where consumers prefer to sip better, not more.

Vodka produced the most revenue at $7.2 billion although sales in 2022 were flat. Sales of tequila/mezcal increased 17.2 percent ($886 million) totaling $6 billion. Sales for American whiskey increased by 10.5 percent ($483 million) to reach $5.1 billion. The American whiskey category includes bourbon, Tennessee whiskey, and rye whiskey.

Premixed cocktails led as the fastest-growing spirit category including premixed cocktails, and ready-to-drink spirits products increased by 35.8 percent ($588 million) to reach $2.2billion.

Sales of spirits in restaurants and bars (on-premises sales) recovered from the pandemic but remained 5 percent lower than 2019 levels. Sales from this source represent 20 percent of the US market.

Off-premised sales volumes at liquor stores and other retail outlets remained steady in 2021/2022 after experiencing sharp gains during the pandemic restrictions in 2020.

Who Drinks?

California leads in the consumption of alcohol by volume with 85.7 million gallons consumed in 2020 while Texas, Florida, New York, and Illinois fill out the list of the top five. If drinking is not part of your DNA – move to Wyoming, Alaska, and South Dakota… states that consume the least alcohol.

Although it may appear that drinking is increasing, data shows the opposite. In 2021, Gallup, Inc. reported that 60 percent of US adults consumed alcoholic beverages, a decrease from 65 percent reported in 2019. The average number of drinks consumed in the previous seven days also decreased in 2019 with consumers aged 18+ years drinking, on average, 4.0 drinks in a seven-day period; however, in 2021 that average was 3.6 drinks.

Men drink more than women (64 percent versus 57 percent) with people 35-54 y/o consuming 70 percent of all alcoholic beverages, compared to both younger (60 percent) and older consumers (52 percent). GenZs (born 1997 to 2013) stated they did not purchase alcohol because it impacted negatively on their mood, level of alertness, and social media image (Numerator.com).

A Gallup survey (2021-2022) determined that 80 percent of adults 18+ living in households earning $100,000+ drink, far exceeding the 49 percent of those earning less than $40,000. The rate among middle-income earners falls about halfway between, at 63 percent.

Culture matters when talking about drinking as white adults 18+ (68 percent) are more likely than Hispanic (59 percent) or Black adults (50 percent) to report they drink.

Read more: Spirits Fuel the Economy

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The Grenada Tourism Authority (GTA) announced today that JetBlue is adding additional service to the destination in time for its biggest cultural festival, Spicemas. From August 7 to September 1, 2023, the carrier will operate a second daily nonstop flight, a 162-seat A320, leaving New York’s John F. Kennedy (JFK) airport at 9:50 p.m. and arriving at Grenada’s Maurice Bishop International Airport (GND) at 2:47 a.m. The returning flight departs GND at 5:01 a.m. and arrives at JFK at 9:57 a.m.

JetBlue currently offers daily nonstop service from New York and American Airlines offers a daily nonstop flight from Miami, along with a seasonal weekly flight from Charlotte on Saturdays. Also, in line with the uptick in family travel to the destination, JetBlue has increased capacity on its regular service, from an A320 to the 200-seater A321, for the entire summer peak period from June 15 to September 5.

“We’re thrilled to welcome this expanded service from JetBlue, offering travelers more options to come to Grenada,” said Hon. Lennox Andrews, Minister for Economic Development, Planning, Tourism and ICT, Creative Economy, Agriculture and Lands, Fisheries and Cooperatives. “JetBlue has always been a committed partner and we expect a surge in bookings, as this service allows the destination and our stakeholders the opportunity to welcome even more visitors for Spicemas and showcase how Grenada honors its culture and why we’re truly the spice isle of the Caribbean.”

“The USA is the largest tourism market for Grenada and continues to perform exceptionally well. In 2022, the USA closed off the year 2% over 2019. Currently, Jan-Feb 2023, the market is up 19% over the same period in 2019 and 3% over for the same period in 2022. Grenada continues to remain committed to US tourism growth and most recently welcomed a new sales manager in New York, Ms. Shanai St. Bernard,” says Petra Roach, CEO of the Grenada Tourism Authority.

Margaret Hector, a Grenada 473 Connect Ambassador, states, “It’s an excellent initiative on JetBlue‘s part to add a redeye flight from JFK to Grenada for the Spicemas season. It brings into consideration the people who are avid carnival lovers and need to work during the day, or for those thinking of a last-minute weekend getaway. It speaks a lot about the love for our country, our cultural celebrations, and our strong diaspora community in the New York City area.”

Read more: JetBlue Adds More Grenada Flights for Spicemas

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HalalBooking is delighted to announce the renewal of its partnership with the Turkish Airlines Miles&Smiles program. Both parties signed the partnership agreement during ITB Berlin, the world’s leading tourism trade show.

This announcement follows HalalBooking’s record profits in 2022, with a new company sales record of $52 million for the year, representing 45% year-on-year sales growth, despite challenges and pressures on consumer spending power. In 2023 the company is growing 90%YoY so far and forecasts to reach $100 million for the first time. The company’s target is to become a unicorn in 2026.

Ufuk Seçgin, Chief Marketing Officer of HalalBooking, said: “We are delighted to renew this strategic partnership with Turkish Airlines. After four successful years with very positive results for both companies despite challenging times in the travel industry, we are excited to take this mutually beneficial partnership to the next level. We will continue to provide the best quality service to millions of Turkish Airlines Miles&Smiles members interested in discovering the halal-friendly accommodation choices and deals we offer worldwide.”

The strategic partnership sees the two travel companies status matching for their loyalty club premium members, i.e. Turkish Airlines Elite members and HalalBooking Loyalty Club DIAMOND members. All members enjoy exclusive discounts and privileges once they activate their membership. In addition, for every dollar spent on accommodation on HalalBooking.com, they earn lucrative bonus Miles&Smiles Miles that can be redeemed for flights on TurkishAirlines.com.

Turkish Airlines CMO Ahmet Olmuştur said: “We are pleased to have renewed this successful partnership with HalalBooking, who, as a global OTA, complement our offering to our Miles&Smiles members in our tourism and online booking category. Our Miles&Smiles members will continue to benefit from a free status match in the HB Loyalty Club and excellent Miles earning opportunities.”

Read more: HalalBooking and Turkish Airlines Renew Partnership

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All Nippon Airways (ANA), Japan’s largest and 5-Star airline for 10 consecutive years, will offer “Quick & Light Meal” and “No Thank you Option” as new options for its international in-flight pre-order meal service starting on flights departing March 31, 2023, allowing passengers to select their preferred meal option twenty-four hours prior to the flight departure time.

For passengers wanting to keep it simple, the “Quick & Light Meal” service offers a salad, sandwich and dessert on a single plate in First and Business Class on Europe, North America and selected Asia routes where course meals are served. The “No Thank you Option” service allows passengers to cancel their meal in advance if they do not wish to have their meal served after takeoff*1 on board international routes and in all classes. The introduction of both services will provide passengers with an inflight experience tailored to their specific needs.

“As a customer focused airline wanting to provide passengers with options that make their flight experience better, we view our actions from their perspective by creating personalized in-flight accommodations available for each passenger,” said Tomoji Ishii, Executive Vice President, Customer Experience Management and Planning of ANA. “By offering various options for services in-flight, ANA gives passengers greater flexibility and control over how they experience our brand.”

Prioritizing the return to global air travel, the ANA Group has pledged to offer continuous support to our global community, enhancing customer satisfaction and developing higher-quality products and services. As part of the ANA Future Promiseblank initiative, reducing food waste by 50% by Fiscal 2050*2 in-flight and at airport lounges is a priority goal and today’s announcement supports this effort. This goal by has also been supported by efforts in food waste recycling, composting and the number of in-flight meals on board each aircraft.

ANA will continue to strive to provide services that satisfy our customers and contribute to the achievement of the SDG’s through the development of environmentally friendly services and products as part of its ANA Future Promise initiative.

*1 Meal before arrival for flights departing late night
*2 50% reduction from FY2019

Read more: ANA Expands International In-Flight Pre-order Meal Service

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