Joey Abitabilo Executive Chef Shelter Harbor Golf Club Charlestown, R.I. Born in the Bronx, N.Y., Joey Abitabilo spent a good deal of time working in professional kitchens while in high school, but then went off to Duke University intent on a career in law or banking. After landing a prestigious internship with Goldman Sachs’ Mergers […]
Westchester CC’s $10.5 million F&B operation attracts members, commands attention, and leaves guests craving more.
Luxury picnics, tea-infused cocktails and “gourmet toast” head the new “foodie experiences” that high-end properties are using as lures for guests this year.
Consumers are voting with their dollars to show that the trend promises to be more than a fad and will remain an important consideration when planning ingredients and menus—more so than organics, in fact. But processed and packaged food will still need to play a vital role.
After the recession caused a dip of nearly 13 percent in food-away-from-home spending, there’s been a 60% boost in Americans’ eating-out pattern. Improved customer satisfaction with restaurants has helped to drive the increase, along with lessened concern about cost.
Now in its 13th season, the popular events at the Scottsdale, Ariz. resort pair culinary experts with the property’s Executive Chef, Beau MacMillan, to present interactive demonstrations and prepare a three-course meal paired with wines.