ConventionSouth

JUN 2018

ConventionSouth magazine is the leading resource for meeting planners who book all types of events, conventions, conferences and group travel in the south.

Issue link: https://conventionsouth.epubxp.com/i/989426

Contents of this Issue

Navigation

Page 26 of 59

J U N E 2 0 1 8 ⎜ ConventionSouth ⎜ w w w . c o n v e n t i o n s o u t h . c o m 27 SOUTHERN FOODIE DESTINATIONS to its food scene. "NOLA is plain and simply all about 'your mom's home cooking,'" he said. "The city is about setting your troubles aside and curling up with a homemade meal that tastes just like what your mom or grandma made in a setting that's often a restaurant refurbished from an old house. Groups come to New Orleans specifically to have a foodie experience." During crawfish season this year, the Hilton offered outdoor craw- fish boils for groups in the hotel's Mark Twain courtyard overlooking the Mississippi River. Quitney said groups love the property's unique twists on classic nostalgia, such as King Cake Push-Up Pops. Norfolk, Va., draws on its location near an abundance of water sources – including the Ches- apeake Bay, Atlantic Ocean and Elizabeth River – to offer a dynamic combination of freshwater and saltwater cuisine. "Restaurants serve up everything from the Lynnhaven oyster, she-crab soup, fish, scallops, mussels and, of course, the Chesapeake Bay's star crustacean, blue crabs," said Erin Goldmeier, media relations manager with VisitNorfolk. "We've seen a lot of restau- rants work closely with farmers, fishmongers, purveyors and food artisans to offer the best and most fresh food on the market. Depending on the season, restaurants change their menus to reflect the current fish, meat or crop of choice, thus giving customers a true Norfolk experience." Rosen Hotels & Resorts and Rosen Shingle Creek draw from a deep history in the Orlando market, according to Executive Chef Jorge Oliveira from Rosen Shingle Creek. "When guests travel to a destination, they are excited to learn about the area and what makes it unique," he said. "As an independent hotel company whose nine properties are based solely in Orlando, we truly are the local market experts. Each of our restaurants was created from scratch, like our dishes. No chain restaurants or duplicated concepts here." Specifically, Oliveira pointed to the AAA Four Diamond steakhouse A Land Remembered, named after the historic novel penned by the late Florida author Patrick Smith that tells a capti- vating story set in the life and times of Florida's early frontier days. Guests can enjoy unique Southern specialties such as Gator Creek Stew, featuring white bean, greens and alligator; Gator Drool beer-braised collard greens, featuring ► Snooze, which bills itself as "an A.M. Eatery," offers catering that's putting a new spin on breakfast and might be the lure for attendees who have trouble making it to early sessions. A popular brunch phenomenon with locations in Austin, Houston and soon Dallas, Texas, Snooze is evolving the morning dining experience with creative twists on breakfast classics. For instance, instead of bagels and schmears, attendees can enjoy items such as: • Juan's Breakfast Tacos: flour tortillas filled with scrambled eggs, hash browns, jack cheese and poblano hollandaise sauce with a side of fresh pico de gallo • Breakfast Sandwich Bites: a soft pretzel roll filled with scrambled eggs, cheddar cheese and a sausage patty, cut into pieces and served with a side of cheddar cheese hollandaise • A medley of Snooze's signature pancakes in petite pancake form n Wake-up Call Blue crabs in Norfolk

Articles in this issue

Archives of this issue

view archives of ConventionSouth - JUN 2018