culinary Latest News

Chicago culinary tourism company reaches first birthday and celebrates by adding new flight of restaurants.

Atlanta restaurateur and chef, Nhan Le, well-known for his Bottle Rocket sushi bar and his So Ba Vietnamese restaurant, has created a late night restaurant that surpasses all culinary limitations in the heart of trendy East Atlanta.

Home Care Assistance & Sur La Table have teamed up to create innovative caregiver cooking classes to improve nutrition for seniors.

Sugar Rush is a dedicated effort to raise funds for Spark’s youth apprenticeship program for at-risk middle school students. This year’s event features top Bay Area restaurants and chefs, local wines, and live and silent auctions.

Culinary Showroom Now Official Broadcast Studio for Weekly Cooking Show

The Hudson Valley Wine & Food Fest is excited to offer convenient, car-free travel options for those who want to attend from the Albany and NYC metro areas.

The Hudson Valley Wine & Food Fest’s tenth anniversary is less than a month away and the excitement for this milestone event is mounting.

A fine dining restaurant with all the amenities and all the food you can eat

With seemingly unlimited and low cost ways to differentiate through condiments and sauces, almost anyone from the restaurateur to consumer packaged goods manufacturers can benefit from reaching into the condiments and sauces toolbox.

Adams Flavors Foods & Ingredients,makers of the world famous Adams Best Vanilla “Since 1888”, has opened a new Design, Innovation, Education, and Communication center in the historic Crockett Building in the heart of San Antonio’s Alamo Plaza.

The Ballantyne Hotel & Lodge, a Luxury Collection Hotel, celebrates its 10-year anniversary with special overnight packages. The hotel features a Thank You Carolina package for neighboring residents and a Celebrations package for all to enjoy.

The Culinary Institute of St. Louis announces that Chef John Kennealy will join as a culinary instructor in June 2011.

The Metropolitan Tucson Convention & Visitors Bureau is serving up Real Deals all summer long

Foodboyz.com launches much anticipated online dining guide and restaurant review site for Atlanta (OTP) outside the perimeter including Johns Creek, Alpharetta, Roswell, Sandy Springs Duluth, Suwanee and Buford

More than 400 happy guests packets Benvenuto Caterestaurant for the recent TASTE OF BOYNTON, which was held on the evening of May 19, 2011. This food and wine extravaganza is one of the signature events held every year by The Boynton Beach Chamber.

The Culinary Institute of St. Louis has formed an advisory board comprised of leaders in the fields of culinary, travel arts and hospitality, and business. The role of the advisory board will be to provide insight into the culinary arts industry.

The Greater Boynton Beach Chamber of Commerce brings together our Culinary members to offer an evening of menu items from your favorite restaurants and wine tasting sponsored by The Wine Cellar Boynton Beach.

Napa Valley Wine Train Executive Chef Kelly Macdonald on speaking and teaching tour in the Republic of Georgia this Spring.

Continuing behaviors adopted during the recession, American consumers are eating in more, which is beneficial to the fresh protein businesses of meat, poultry and seafood alike.

Whether it’s Third-Degree Burn Doritos or lamb cooked with orange blossom and black pepper ice cream, consumers around the globe are thrilling to new, bigger, bolder flavors and unique flavor combinations.

The Greater Boynton Beach Chamber of Commerce brings together our Culinary members to offer an evening of menu items from your favorite restaurants and wine tasting sponsored by The Wine Cellar Boynton Beach.

The Boynton Beach Chamber of Commerce brings together our Culinary Members to offer an evening of menu items from your favorite restaurants and wine tasting sponored by the Wine Cellar of Boynton Beach.

Lonely Planet claims that this region – in particular Cornwall – has overtaken the rest of the UK in the culinary stakes

Riverbend Prep Elementary holds a pancake breakfast to raise funds for their school, and to promote community business.

The convergence of social media, mobile devices and consumer lifestyles is ushering in a new era of restaurant-consumer interaction, reveals Packaged Facts.

Underpinning the largest and fastest-growing sector of the economy, hospital & nursing & residential care foodservice programs can count on serving an increasing pool of patients, employees, and visitors.

Consumers are more engaged than ever trying out new foods and diets in hopes of curing what ails them or preventing ailments to which they are susceptible.

Emerging from a dismal 2009, the catering industry is on the rebound. 2010 catering revenue reached $14.2 billion, a 9% increase from 2009

The Fat Duck Inn, of Washington’s Wine Country, joins other select bed and breakfast inns to offer unique culinary weekend packages.

Expert trend trackers Packaged Facts and the Center for Culinary Development (CCD) predict the food and beverage trends that will be attracting adventurous diners and influencing product development in 2011.

Americans continue on their determined but multi-pronged quest for new eating experiences and meal-time solutions that mesh with their values and more sophisticated tastes.

The Clifton Inn Allows Guests to Celebrate the Holidays with a Cooking Demo, Gingerbread Houses, and a Taste Meant for Ole St. Nick

Fierce competition in every sector for the breakfast dollar is pushing innovation in today’s breakfast foods, along with a number of key drivers.

A few months ago nobody heard of the Cooklet platform but today its users use thousands of e-cookbooks to organise recipes from around the world.

Renowned chefs Bernard Guillas and Ron Oliver sign their highly acclaimed debut cookbook Flying Pans: Two Chefs, One World in a series of appearances at San Diego area Costco's this December.

Taste of Playa 2010 welcomes over seven thousand guests to the largest culinary festival in the Mexican Caribbean.

Four students attending The Art Institutes International Minnesota have been awarded scholarships through The Education Foundation.

International Food, Wine and Travel Writers Assoc. (IFWTWA) has developed and launched a program in which travel and tourism professionals worldwide will be awarded an IFWTWA Excellence Award for outstanding achievements in their fields.

Eat, Write, Retreat is the first food blogging conference of its size and scope take place on the East Coast.

Due to popular demand, the hip small bites, BIG DRINKS cooking and cocktail class is offered by cuisine type.

Want to learn how to throw a fabulous cocktail party this holiday season? Or just want to be entertained while you imbibe in delicious food and cocktails?

The Stonebridge Inn & Spa, a historic treasure located in Batesville, Indiana, will be hosting their annual "Fall Foliage Getaway"

A Sequoia inn presents a 4-hour class from Le Cordon Bleu-trained chef Bruce Davison.

A combination of history, culture and the foods of India, from local households and traditional styles of cooking to the more elaborate Royal experiences. Join the market tours and interactions with local families and combine it with relaxing in Goa.

Once seen as a cheap, quick fix for hungry college students, food trucks are now sought-out local specialties. Street food has become the hottest trend in the nation's culinary scene, with Columbus again on the leading edge of that trend.

The Joseph Decuis 'Farm to Fork' Gourmet Restaurant, Farm, Emporium, Culinarium & Inn located in Roanoke, IN, just outside Fort Wayne is celebrating its tenth anniversary in business.

Gourmet/premium food and beverages are inexpensive luxuries, and have thus fared reasonably well during the recession, albeit with lower annual sales increases.

October sees the return of the cooler season and, with it, comes some tempting dining promotions at Hyatt Regency Dubai. Enjoy our re-launched Seafood BBQ by the pool or try out local Emirati dishes or have a blast at our Halloween Karaoke Night!

Restaurant SAVOY (www.restaurantsavoy.com), North Raleigh’s affordable fine dining experience, announces today that Christopher Madasz has joined the culinary team as sous chef.

Theconsultantcompany.com has recently been launched to offer hospitality executives an alternative to the time consuming task of monitoring online reviews, statistics and data.