In­terCon­ti­nen­tal Ho­tels & Re­sorts Un­veil a Culi­nary Cal­en­dar Map

Taste & Travel - - Dispatches -

Of­fer­ing a new per­spec­tive in travel, In­terCon­ti­nen­tal Ho­tels & Re­sorts is chal­leng­ing trav­ellers to craft trips around food rather than sea­son­al­ity, hol­i­days or price points. Culi­nary travel has be­come a pop­u­lar method for driv­ing tourism busi­ness, high­light­ing food and its un­matched abil­ity to com­mu­ni­cate a unique sense of place and pro­vide new in­sights into a des­ti­na­tion. The brand dis­tilled a se­lec­tion of unique sea­sonal dishes from a global sur­vey of In­terCon­ti­nen­tal Ho­tels & Re­sorts’ restau­rants and bars into a Culi­nary Cal­en­dar map. These dishes al­low trav­ellers to gain an au­then­tic view of the sur­round­ing neigh­bour­hood’s cul­ture. High­lights in­clude lo­cally sourced mus­sels in white wine and gar­lic at The Wil­lard In­terCon­ti­nen­tal Wash­ing­ton D.C.; jumbo scal­lops and black truf­fle, leek and sautéed wild mush­room risotto at the In­terCon­ti­nen­tal Bos­ton; and hand­made sweet­bread ravi­oli with crispy sweet­breads and black truf­fle at the In­terCon­ti­nen­tal San Fran­cisco. By Damian March

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