Travelers know that Hawaii is easy to love. With picturesque beaches, incredible scenery and nightly breathtaking sunsets, it’s a truly unforgettable destination. And since the the Hawaii Food and Wine Festival takes place every October, food lovers have another reason to visit this tropical paradise in the fall.
In Park City, Utah, new restaurants and creative menus are arriving on the scene, along with inventive chefs who are adding their own unique style to the area’s gastronomic offerings.
Chef Zane Holmquist is the vice president of food and beverage operations at the luxurious Stein Eriksen Lodge in Deer Valley. He explains that the dining options in the area have been enhanced greatly in recent years and the restaurants offer exceptional menus all year long.
For many cruise passengers, dining is an essential part of the voyage. And cruise ships today serve up quality culinary options that provide guests with enriching experiences onboard.
For the expert (and celebrity) chefs who create the menus for these literal moving feasts, having a restaurant at sea affords an array of opportunities, as well as challenges (think safety, space and sourcing concerns). Here, they offer their perspectives on creatively cooking at sea.
Like a hot shooter at the dice table, the Atlantic City restaurant scene is on a proverbial roll. Whether you crave a taste of classics from “Boardwalk Empire” or a modern meal from a culinary superstar, this shore town runs the gamut when it comes to gastronomy.
Known as a favorite Southern California desert escape, Palm Springs has recently become a culinary oasis as well.
Gabriel Woo, chef at the Barn Kitchen says, "It is a very exciting time for the Palm Springs food scene. As the area introduces more events and activities to draw a variety of experience-seekers, the food scene is becoming more chef-oriented, leading to diverse cuisines at the helm of talented, industry-conscious, socially involved individuals."
Vibrant and diverse, Oahu's culinary scene is evolving at a rapid rate in Honolulu – as well as across Hawaii's most populated island. Spearheaded by creative chefs who combine local, fresh ingredients with innovative flavors and cooking techniques, the island is offering a multitude of exciting and surprising dining experiences, at new establishments as well as long-time favorites.
It’s no surprise that the professional driver with a laser-sharp eye for detail possesses a passion for success that transcends the racing world. Over the years, Buckler has experienced over 100 racing victories worldwide, including winning two of the industry’s premiere endurance sports car races, the 24 Hours of Le Mans and the 24 Hours of Daytona, where he was a four-time winner. Currently, he runs The Racers Group, a North American motorsports company.
The casual visitor to Hawaii may be surprised to learn that a number of French chefs have been reimagining the islands' cuisine by incorporating a variety of ingredients and culinary techniques that are traditionally associated with France.
Andrés is an internationally-recognized culinary master, as well as an activist, author, educator, TV personality, and proprietor of 31 highly-acclaimed restaurants. Famous for his ground-breaking, creative menus and avant-garde gastronomic style, Andrés is hailed as a pioneer of inventive Spanish tapas in the United States.
In most pancake houses, chocolate chips, blueberries, maybe even pumpkin are about as exciting as the flavors get. But Hawaii takes its pancakes to the next level, with local fruits and flavors like mochi, lilikoi, mango and ube.