Air Canada partners with Michelin-starred chef Masaki Hashimoto on Japan routes

March 5, 2025 No Comments

Air Canada has added Michelin-starred Chef Masaki Hashimoto to its culinary panel.

Based in Toronto, Chef Hashimoto is the owner of Kaiseki Yu-zen Hashimoto, one of Canada’s only restaurants dedicated to the traditional art of Kaiseki cuisine. Since immigrating more than 40 years ago, he has devoted his career to mastering and sharing this multi-course culinary tradition. His exclusive creations debuted March 1 in Air Canada Signature Class, on all flights between Canada and Japan.

On these routes, Chef Hashimoto’s dishes will showcase a thoughtfully curated selection of traditional ingredients through a rotating menu. Six recipes will be introduced annually, including a Zensai (appetizer) such as sautéed lotus root; Komono (side dishes) like sesame tofu with wasabi sauce; and a Oshokuji (main course) featuring beef sukiyaki with simmered tofu, scallions, napa cabbage and red ginger, served with calrose rice and miso soup. A brunch casserole follows, served before landing. Beginning in the spring, Air Canada will further elevate the experience with traditional dishware and tray presentations curated by Chef Hashimoto, in partnership with Noritake dishware, featuring Japanese artwork.

Sake pairings by Kei Hashimoto

To complement the meals, a premium sake pairing will be offered, selected by Chef Hashimoto’s son, Kei Hashimoto, a certified Kiki sake-shi (sake sommelier) accredited by the Sake Service Institute in Tokyo.

The featured sake, Ninki-ichi Junmai Daiginjo Gold, is crafted from Gohyakumankoku sake rice, prized for its clean, crisp character. Filtered using the Yabuta system, it achieves exceptional purity with a balanced profile of floral and fruity notes and a smooth, velvety mouthfeel.

“It has always been a lifelong dream of mine to bring an authentic Japanese in-flight dining experience to travellers. Partnering with Air Canada is truly an honour for me, as it brings together the two places I now call home—Japan and Canada,” said Chef Masaki Hashimoto. “This collaboration allows us both to bridge the rich cultural landscapes of each country and celebrate our shared values of care, respect, and connection.”

Now available for Air Canada's Signature Class

Chef Hashimoto’s creations are now offered as part of Air Canada’s Signature Class dining menu on all Air Canada flights between Canada and Japan. Air Canada offers the most flights between Canada and Japan, with up to six daily flights from three airports in Canada to three airports in Japan this summer:

  • Vancouver to Narita: daily flights
  • Vancouver to Osaka: four weekly flights
  • Toronto to Narita: daily flights
  • Toronto to Haneda: daily flights
  • Toronto to Osaka: three weekly flights
  • Montreal to Narita: daily flights

Oceania Cruises adds 12 tasty culinary tours for 2025

February 19, 2025 No Comments

Oceania Cruises has expanded its signature range of immersive Culinary Discovery Tours with the addition of 12 new gourmet excursions for 2025.

The new chef-led tours are in diverse locations spanning the globe from Europe and the UK with new excursions in Amsterdam, Belfast, Invergordon, Valencia, and Valletta; to Asia with three new options for Japan sailings in Kobe, Kochi, and Shimizu, plus Busan in South Korea; and North America where new tours are available in Halifax, Quebec City, and Victoria.

The additions mean Oceania Cruises now offers a total of 46 Culinary Discovery Tours, available on its four larger ships, Marina,  ships, Marina, Riviera, Vista, and Allura, which debuts July 2025.

About the Culinary Discovery tours

The Culinary Discovery Tours are an integral part of the line’s renowned food-focused enrichment program, which includes The Culinary Center, the first-ever hands-on cooking school at sea, offering unparalleled experiences for gourmands wanting to learn and to explore cultures through food.

Limited to 18 guests and led by Oceania Cruises’ team of expert Chef Instructors, each of the Culinary Discovery Tours goes beyond traditional sightseeing, providing access to local markets, acclaimed restaurants, and hands-on cooking classes, both on board and ashore.

From foraging for wild sea herbs on Belfast’s rugged coast to indulging in a plant-to-plate luncheon inside an Amsterdam greenhouse where ingredients are harvested moments before they reach a guest’s fork, these tours give travellers an intimate look at local life through the lens of food and its impact on the culture and community.

In Japan, witness the precision of traditional knife-making in Kobe before a teppanyaki feast of wagyu beef, or master the art of searing bonito over an open flame in Kochi. Uncover the secrets of authentic paella on a boat ride through Valencia’s rice fields, or explore South Korea’s famed seafood markets.

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly refined travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.

Air Canada’s 2024 Best New restaurants list was just revealed

September 6, 2024 No Comments

The 30 nominees for Air Canada’s Best New Restaurants 2024 were unveiled today, celebrating new culinary talent across Canada. Since 2002, Air Canada has championed the country’s distinct culinary scene through the longest running Canadian restaurant ranking and its signature program, Air Canada’s Best New Restaurants.

The 2024 highly anticipated longlist is out today on CanadasBestNewRestaurants.com.

Air Canada’s Best New Restaurants is the only cross-country restaurant ranking to use a single, anonymous reviewer who sets out to dine across Canada. Based on the recommendations of a coast-to-coast panel of food experts, Air Canada sends one undercover writer on a month-long culinary marathon to sample the offerings from notable openings across the country, all of which are now contenders for the coveted Top 10 list.

Air Canada’s Best New Restaurants 2024 highlights the top restaurants that have opened across the country between late spring 2023 and May 31, 2024, and deliver exceptional experiences through the quality of their food, level of service and commitment to culinary creativity.

2024 nominees for Canada's Best New Restaurants

The following restaurants have been nominated:

  • Ancestor Café, Fort Langley;
  • Bar Gigi, Calgary
  • Bar Henry, Edmonton
  • Bar Prima, Toronto
  • Bernadette’s, Edmonton
  • Black Cat Pizzeria, St. John’s
  • Bravo, Vancouver
  • Bread & Cheese Inn Restaurant, Bay Bulls
  • Buvette Daphnee, Ottawa
  • Café Malabar, Victoria
  • Caméline, Gatineau
  • Casavant, Montreal
  • Conjeo Negro, Toronto;
  • Contrada, Toronto
  • Crumb Queen/Andy’s Lunch, Winnipeg
  • Dovetail Restaurant, Vancouver
  • F&B Restaurant, Saskatoon
  • Fat Rabbit, St. Catherine’s
  • Gary’s, Vancouver
  • Heni, Montreal
  • Juliette Plaza, Montreal
  • Lila Restaurant, Vancouver’ Maison de Soma, Mont-Tremblant
  • Martine’s Wine Bar, Toronto
  • Mhel, Toronto
  • Osteria Elio Volpe, Vancouver
  • Parapluie, Montreal
  • Sabayon, Montreal
  • Takja BBQ House, Toronto
  • The Starlight, Stratford

This year’s Top 10 ranking will be unveiled in Toronto on Nov. 4, 2024. The winners will also be showcased on CanadasBestNewRestaurants.com and in the November issue of Air Canada enRoute magazine.

The 2024 edition of Air Canada’s Best New Restaurants is generously supported by Diageo Canada, our returning gold level sponsor. A special thank-you to Diageo Canada for their ongoing commitment to enriching Canada’s culinary landscape.

Swan Hellenic reveals 10 Maris gourmet cruises with Michelin chefs

July 26, 2024 No Comments

Cultural expedition cruise pioneer Swan Hellenic has just unveiled its 2025 Maris gourmet cruises aboard the elegant designer ships SH Diana and SH Vega.

Each of these exclusive Maris voyages showcases the outstanding creativity of one of the world-famous chefs in the gourmet organization JRE-Jeunes Restaurateurs – all rising stars under 40 who have already won international accolades, including from Michelin.

 

10 curated culinary cruises

For 2025, Maris offers a choice of ten expertly curated cruises from the Arctic to Europe and the Mediterranean, nine on SH Diana and one on SH Vega, each a unique experience of exceptional fine dining and discovery.

Serving a different signature dish every night, the Maris chef surprises and delights throughout the voyage, leading up to an extraordinary Gala Dinner that displays their full creativity and skills, inspired by a passion for tradition, sustainability and quality local ingredients. Sharing their expertise, the Maris chef also puts on a cooking show that reveals secrets of their art, and leads gastronomic excursions ashore to explore the local hunting, fishing, farming, foraging and culinary traditions and specialties.

And of course, every Maris chef also mixes and socializes with guests throughout their voyage in the Swan Hellenic tradition.

It is this extraordinary combination that makes Maris an irresistible experience in high-end cruise gastronomy.

Star chefs for 2025

The JRE-Jeunes Restaurateurs star chefs lined up for the 2025 Maris sailings include (in order of sailing):

  • Heribert Dietrich from Switzerland (Michelin Star – 9 nights on SH Diana exploring Europe’s Atlantic coast, departing Lisbon for Portsmouth on 12 May 2025)
  • Kevin Lejeune from Belgium (Michelin Star – 11 nights on SH Diana, leaving Portsmouth for Dublin on 21 May 2025),
  • Philippe Deslarzes from Switzerland (Michelin star – 8 nights on SH Diana, departing Reykjavik for an Iceland Circumnavigation on 02 June 2025
  • Herman Cooijmans from the Netherlands (10 nights on SH Diana, departing Tromsø for the fjords and on to Amsterdam on 21 July 2025)
  • Franco Körperich from Switzerland (8 nights on SH Vega, sailing from Reykjavik for an Iceland circumnavigation on 31 July)
  • David Goerne from France (Michelin Green Star – 11 nights on SH Diana, departing Amsterdam for Lisbon on 31 July 2025 to experience the historic ports of Europe’s Atlantic seaboard)
  • Federico Pettenuzzo from Italy (Michelin Star – 11 nights on SH Diana, sailing from Lisbon on 11 August to follow Africa’s north coast to Palermo)
  • Alberto Basso from Italy (10 nights on SH Diana, departing Palermo for Venice on 22 August)
  • Lukas Nagl from Austria (8 nights on SH Diana to explore the Classical World, leaving Venice for Piraeus on 1 September)
  • Steffen Disch from Germany (Michelin Star – 9 nights on SH Diana, departing Istanbul for Limassol on 17 September)

Two series of cruises in the 2025 Maris selection – all aboard SH Diana – can be daisy-chained to create unforgettable voyages of gastronomic exploration: a double voyage from Lisbon in May and a choice of double or triple culinary discovery from Amsterdam in August.

For more information about Swan Hellenic, visit www.swanhellenic.com.

How to make the most of a 24-hour stopover in Lisbon

July 17, 2024 No Comments

Lisbon, the vibrant capital of Portugal, is perfect for a 24-hour stopover with TAP Air Portugal. 

With its historic sites and delectable cuisine, there are so many possibilities to make the most of your short stay.

For those with only a short time to explore Portugal’s charming capital, here’s a guide to enjoying your day in Lisbon.

Start at Praça do Comércio, a grand square by the Tagus River. From here, walk to the Baixa district, a bustling area rebuilt after the 1755 earthquake. Stroll along Rua Augusta, a lively pedestrian street with shops and cafes, and soak in the atmosphere.

Next, visit Alfama, Lisbon’s oldest neighborhood. Its narrow, winding streets and colourful houses are full of charm and history. Explore the Lisbon Cathedral and climb to Miradouro de Santa Luzia for a stunning view of the city and river.

Foodie frenzy

Don’t miss the iconic Pastéis de Nata (custard tarts). Head to Pastéis de Belém, a legendary bakery known for these treats since 1837. Enjoy the crispy, flaky pastry filled with rich, creamy custard, paired with a strong Portuguese espresso, known as bica.

Lisbon is renowned for its culinary delights. A food tour with Devour Tours – Lisbon is a great way to taste local dishes. Start at Mercado da Ribeira (Time Out Market) for fresh seafood, petiscos (Portuguese tapas), and regional wines. These tours often include stops at small eateries to try specialties like bacalhau à brás (shredded cod with potatoes and eggs) and pastéis de bacalhau (codfish cakes).

History hides at every corner

For a touch of history and opulence, visit the Royal Treasure Museum at Palácio Nacional da Ajuda. It features a stunning collection of royal jewels, gold artifacts, and regal memorabilia. Learn about Portugal’s monarchy and admire the intricate craftsmanship of the items on display.

Continue your tour with visits to Lisbon’s iconic landmarks. The Belém Tower, a UNESCO World Heritage site, once protected the entrance to Lisbon’s harbor. Its distinctive Manueline architecture is a testament to Portugal’s Age of Discoveries. Nearby, the Jerónimos Monastery, another UNESCO site, showcases magnificent Manueline style and houses Vasco da Gama’s tomb. Another option for the non-heights conscious explorer is the Pillar 7 Bridge Experience located on Lisbon waterfront, is a unique attraction that allows visitors to explore the iconic 25 de Abril Bridge from an entirely new perspective.

If you have time, visit Bairro Alto, Lisbon’s lively nightlife district. It comes alive after dark with narrow streets lined with bars, clubs, and restaurants. Enjoy a traditional Fado performance, a soulful genre of music unique to Portugal, and try a ginjinha (cherry liqueur).

Before heading back to the airport, relax at one of Lisbon’s stunning viewpoints. The Miradouro da Senhora do Monte offers one of the best panoramic views of the city, especially at sunset. Alternatively, take a ride on the historic Tram 28 through charming neighborhoods like Graça, Alfama, and Estrela.

We stayed at the Dom Pedro Hotel. This property exudes old world charm and as a participant in the stopover program you can receive 20% by using code STOPOVER23 when booking on the hotel website.

Lisbon’s unique blend of historic charm, modern vibrancy, and culinary excellence makes it an ideal stopover destination. With just 24 hours, you can see and do many rewarding things. So, when flying with TAP, take advantage and book a stopover in Lisbon.

Meet the fifth generation Hawaiian family who are changing chocolate

April 1, 2024 No Comments

“I’d like to introduce you to a dear friend of mine. He’s very intelligent, he’s highly evolved, he’s handsome and delicious and very shy,” tour guide Alexandria Webster said mischievously.

“Friends, this is Theo.”

Partially expecting an eligible bachelor to come sauntering around the foliage of the 46-acre Lydgate Farms in Kapaa, Kaua’i, we quickly learn that Theo is short for Theobroma cacao. Alas, not a heartthrob, but a tropical evergreen tree known for its seeds that are used to produce cocoa powder and chocolate, whose scientific name means ‘food of the gods’ in Greek.

“This mood-elevating food was discovered by the ancient Aztecs and Mayans and back then they weren’t nibbling on Hershey,” she says. “They were consuming chocolate as a ceremonial health chocolate tonic beverage and it was fermented cocoa beans with some spices like cinnamon, cardamon, vanilla bean and some hot chilli peppers. If you were drinking it you were likely a monarch or a priest because you were consuming money. This is what they would trade as their currency.”

A superfood with super qualities

On a mission to change the way people think about chocolate, Webster says many visitors who come to the farm don’t know that chocolate is a fruit.

“It’s not just a fruit, it’s a superfood. Cacao is loaded with vitamins, trace minerals, hundreds of them, it’s one of the highest whole food sources of antioxidants that you can consume. It contains over forty mood-elevating properties,” she said. 

Over the centuries, this beverage was used to treat anemia, mental fatigue, tuberculosis, fever, gout, kidney stones, and even poor sexual appetite. While most of the chocolate of today no longer has health benefits, top-of-the line fine chocolates do.

“It only takes one ounce of quality chocolate a day to reap the benefits of heart health, brain health,” she says. “It’s great for your blood circulation, it’s going to open up your vessels, it’s going to improve your mood, your alertness because of the theobromine in chocolate. So, if you eat chocolate every day, you will not only be happier, you’re going to die a little less. It’s shown to lower all-cause mortality.”

Regenerative, generational farming

Lydgate Farms is run by Will Lydgate, whose family legacy on Kaua’i can be traced back across five generations. “My great-grandfather William arrived in 1865 with a dream to help build the future of the Hawaiian Kingdom,” he says. “[I’ve] dedicated myself to building a team that grows the best cacao the world has ever tasted.”

Embodying the principle of Mālama ‘Āina, a Hawaiian word that means to care for and honour the land for future generations, sustainability is at the forefront of his efforts. In addition to producing single-estate chocolate and treats like chocolate-covered macadamia nuts, Lydgate Farms also offers vanilla beans and small-batched palm blossom honey. 

“This beautiful tropical diverse farm is cultivated in a regenerative fashion, meaning we’re reinvesting in the soil for generations to come,” says Webster, adding that honey tasting is now part of the tour. “Cacao is an equatorial fruit — it only grows about 20° of the equator. That actually makes Hawai’i the only place in the continental US that can commercially grow chocolate.”

The farm has been recognized multiple times for producing some of the best chocolate in the world at international competitions. “Our farm represents the United States of America at the Cocoa of Excellence Awards in Paris. This is a world-wide chocolate competition every two years. Our humble farm is like the Jamaican bobsled team of the chocolate world, the underdogs,” she says, referencing the cult-favourite movie Cool Runnings. “Forty-six acres is a drop in the bucket compared to Ecuador, Peru, Costa Rica, they have thousands of acres and they’ve been doing it way longer than us. Small but mighty, we are now three consecutive runnings of the 50 best tasting chocolates in the whole world.”

From bean to bar

Based solely on the terroir of the farm, chocolate bars can elicit different flavour profiles from fruits to earthy tones. While there are only 14 original families of cacao, they cross pollinate to create thousands of varietals and result in the various coloured pods that range from yellow to vibrant red.

“Chocolate that’s fermented, that has distinctive flavour, that is packed with health benefits, and is not confectionery — meaning it’s heavily diluted with milk and sugar — didn’t even exist until 1997,” she says. “Isn’t that wild? It hasn’t been that long. People are just starting to learn about the art and the science that goes into making fine chocolate. Because Hawai’i is the only state where it can be commercially grown, we’re trying to transform Kaua’i into the Napa Valley of the chocolate world.”

At US$18 a pop, a chocolate bar from Lydgate Farms comes with a heftier price tag than your typical store-bought Cadbury bar. But when you consider the process involved, it should be a lot steeper. “If I crack this seed open and plant a seed today, it takes the tree at least four to five years to start bearing mature fruit. At that age, cocoa blossoms will start to bloom. They are so small that they are not pollinated by bees. They’re pollinated by the midge, which is a type of gnat,” she says. “Then it takes six to eight months for them to mature. A cacao tree can live 50 to 100 years.”

When it’s all said and done, she said the journey from bean to bar takes six to seven years. “Chocolate has more intricacies, more terroir, more flavour markers than wine,” she says. 

This story first appeared in the Spring 2024 issue of OFFSHORE. To read the full story, click here. 

 

Inside the Italian town that gave us Parmesan cheese

March 18, 2024 No Comments

On a trip to the grocery store the other day, I found myself standing in the pasta aisle.

Stocked between the packages of linguine and penne, rigatoni and fusilli, and hovering above exorbitant rows of pre-mixed jars of pasta sauce, were an army of plastic shakers, crammed with Parmesan cheese.

Grabbing one, I rolled the container over and skimmed the ingredients: cellulose powder, potassium sorbate, calcium chloride, lipase, sorbic acid…the list went on, with a string of other words that sounded just as unnatural. 

Don’t get me wrong; I’d grown up eating the Parmesan cheese I was now side-eyeing. After ladling chunky Bolognese sauce onto a plate of steaming, buttered spaghetti noodles, the cheese was the next best part, even though sometimes you’d have to whack the bottom to get the clumpy pieces to break apart. After a few vigorous shakes with roughly a quarter of the container dispersed, the pasta was ready to eat.

I never gave much thought to this cheese, which for some reason, could sit on a shelf with dried goods and not go bad, sometimes for more than a year. But after visiting a local caseificio, (known locally as a classic dairy farm) in Parma, Italy, I had a new appreciation for one of North America’s favourite cheeses.

A 1,000 year-old secret

 Like the city’s name suggests, Parma is the birthplace of Parmigiano Reggiano, which is a protected designation of origin product, and somewhat of a national treasure to all of Italy.

For one thousand years, the production of Parmigiano Reggiano in Parma has followed an ancient recipe using just three simple ingredients: milk, salt and rennet—familiar and natural ingredients, I might add. With such simple origins, the final product is also lactose-free, high in protein and low in fat.

Originating in the Middle Ages, Benedictine monks were the first to start churning out large wheels of cheese with a long maturation period, using salt from the nearby Salsomaggiore salt mines and fresh cow’s milk.

Free from additives and preservatives, the longer the cheese aged, the more value it held.

According to the Consortium of Parmigiano Reggiano, which was founded in 1901 in a bid to authenticate and differentiate between copycat Parmesan cheeses, the first evidence of cheese being used as commerce through trade dates back to a record of sale in the 12th century. From dowries to land agreements, cheese was used as a form of currency for hundreds of years.

The making of a perfect Parmesan

At Azienda Agricola Bertinelli, a producer of Parmigiano Reggiano, the process starts with roughly 550 litres of raw milk.

“Half of the milk is from the previous evening that is kept in large containers and half is from this morning,” said Giovanna Rosati, spokesperson for the  Consortium of Parmigiano Reggiano. “In the morning, they push the container over the vat and the partially skimmed milk falls into the vat. They are not allowed to use a decreamer, because it would alter the milk. It’s a great example of a protected designation of origin (PDO) product, which is a product that owes its characteristics to its area of origin, where it is produced, not to some secret patented recipe,” she added.

From there, rennet (an enzyme found in the stomach of dairy cattle) is added and the milk begins to naturally curd. Next, it’s the job of the master cheesemaker to break the curd down and begin cooking the cheese. Using steam, the curds sink to the bottom of the vat and begin to form one giant mass. From start to finish, the process takes roughly 50 minutes, in which two twin wheels of cheese are created. 

But the work doesn’t stop there. After cooking, each cheese is wrapped in a traditional linen cloth, then placed in a traditional mould, which gives it its classic wheel shape. Next, it’s transferred to a casein plate, which is outfitted with a sequential alphanumeric code that enables the cheese to be traced all the way back to its origins.

Holding up the stencil, Rosati looks almost like a WWE wrestler with the prized championship belt. “This engraves a few key details on the rind of the cheese,” she explains, noting it includes the code of the dairy producer where the cheese was made, as well as the month and year of production.

To be classified as a true Parmigiano Reggiano product, the cheese must be aged for a minimum of 12 months and undergo a rigorous quality control check, which includes a series of tapping tests to check for air pockets or tears.

And as for the cheese that doesn’t pass the test?

It’s cut up and sold as regular Parmesan—not to say that it isn’t outstanding, but without that stamp of approval, it’s no Parmigiano Reggiano. 

This story first appeared in the Spring 2024 issue of OFFSHORE. To read the full version, click here to access a digital copy.

580 hotel restaurants take eel off the menu to prevent its extinction

December 22, 2023 No Comments

The members of Relais & Châteaux’s World Culinary Council have voted to immediately remove eel from their own menus and are sending a call to action to the rest of the group’s 580 hotels and restaurants to do the same.

The move comes after its NGO partner, Ethic Ocean, launched an alert that public authorities must urgently listen to scientists who recommend suspending European eel fishing.

The European eel (Anguilla anguilla), which is featured in menus all over the world–and revered in certain French, Spanish, Belgian, Dutch and Japanese culinary cultures–is considered critically endangered and features on the International Union for Conservation of Nature’s (IUCN) Red Listof Threatened Species.

Over the last 20 years, European scientists from the International Council for the Exploration of the Sea (ICES) have been warning about all the causes of the alarming decline of this species–but for the last three years, they have recommended suspending fishing.

A fishy dilemma

The 21 Relais & Châteaux chefs elected to the Association’s World Culinary Council gathered in October and voted to approve an immediate ban of European eel from its menus.

“Chefs have a critical role to play: we can stop the demand. We have a chance to protect eels from becoming extinct, and of preserving biodiversity to allow future generations to continue to enjoy them, but only if we act now. As the world’s largest network of chefs, Relais & Châteaux hopes to save this species.” —Mauro Colagreco, vice-president, Chefs of Relais & Châteaux 

In partnership with Ethic Ocean, Relais & Châteaux calls on the 27 European Union ministers to hear this chef mobilization and scientific recommendation in order to take the necessary measures this December to safeguard this species.

The European eel species suffers from numerous challenges including water pollution (particularly rivers), habitat destruction, dams that impede their biological cycle and illegal fishing, which has created a black market, fetching up to €5,000 per kilo.

Eels are the only fish that are targeted at their juvenile stage, on top of the fact that it takes them a long time to reach reproductive maturity.

Textured cocktails and flavoured salts are next top culinary trends

December 15, 2023 No Comments

 Kimpton Hotels & Restaurants, part of IHG Hotels & Resorts’ luxury & lifestyle portfolio, is returning with its annual Culinary + Cocktail Trend Forecast, highlighting predictions from its vast team of global culinary and beverage experts that will be featured on plates and bar menus in 2024.

From global salts and seacuterie, to textured cocktails and umami flavors, Kimpton is forecasting both new and evolving trends that will further enhance the dining experience.

Kicking off in December 2023 and continuing throughout 2024, guests will have the opportunity to experience many of these trends at Kimpton restaurants and bars across the globe.

2024 culinary trends

Salt with a story

While salt is one of the most common ingredients in cooking, expect to see a noticeable shift to unrefined salts (Black Hawaiian Salt, Kala Namak, Persian Blue Salt, Celtic Salt, Fleur de Sel) as consumers move away from table salt staples in search of something far more unique to add to their favorite dishes.

Sourcing will also be a priority for many chefs, working with global salt producers to identify salts from around the world and understand their history and use cases.

Tinned fish and “seacuterie”

In the last year, luxury tinned fish sales have soared as people embrace seafood’s diverse range of flavors and sustainable practices.

Expect to see more unique conservas on charcuterie boards as well as dedicated ‘seacuterie’ boards including samplings of luxury canned fish like Spanish sardines in olive oil, habanero smoked oysters, and Maine eel smoked in alderwood packed in California olive oil. 

Cabbage is king

Cabbage will take over plates as culinary professionals and consumers alike turn to the cruciferous vegetable for its versatility, taste and texture.

Both well-known varieties such as Napa, Savoy and Red Cabbage and the more coveted Caraflex or Conehead cabbage will be showcased in a multitude of ways on menus including charred, fermented, roasted, braised, and even caramelized.

Creative dry-aging 

The technique of dry aging has grown in popularity and is increasingly sought after by consumers. Leveraging the proper equipment, dry aging provides enhanced control of texture, adds depth of flavour and complexity to elevate any dish.

With dry aging, chefs are able to push beyond beef into more interesting dishes with duck, lamb and fin fish. Vegetables like beets and carrots are being dry aged with koji to create a charcuterie-like texture and flavor.

Even spirits like bourbon and gin are being treated with dry aging techniques to take cocktails to the next level. 

Pastry makes a comeback

Consumers are saving room for dessert as chefs roll out inventive confections.

Kimpton is particularly seeing a rise in Asian and French influences for the sweetest course.

Guests can expect to see a rise in sweet and savoury combinations, such as carrot mochi and chocolate smoked salt croissants with alternate sugars like date-based sugar, beet sugar and coconut sugar growing more prominent.

2024 cocktail trends

Along with food trends, Kimpton has released the following predictions for cocktail offerings in 2024:

Textured cocktails for the senses

Rose and pistachio dust, dragon fruit crisp and edible helium bubble clouds are some of the sensory ingredients diners will soon find on bar menus in 2024 to add texture and visual appeal to the liquid base. 

A new wave of umami 

Kimpton bar leaders predict more experimentation with different types of fat washing as a new way to create smooth, creamy and velvety undercurrents in spirits rather than more traditional sweet syrups. Expect to find creations like a salmon martini or beverages using unique washing ingredients such as duck confit and spam.

Pantry ingredients featured in cocktails

Bars will incorporate ingredients from the kitchen to up level cocktail and non-alcoholic beverages, including biquinho peppers, salsa macha, soy sauce, fish sauce, whole cacao, black tahini, lion’s mane and sweetened condensed milk as an alternative to more traditional cocktail infusions.

Over-the-top garnishes

From snap peas to using 3D printers, simple garnishes will evolve to elaborate final flourishes that completely transform a cocktail from salty and savory to citrusy and bright in an instant.

Cinnamon revisited 

Breaking out of its autumnal shell, the versatility of cinnamon will offer dynamic flavor pairings as a popular additive and bridge to trans-seasonal beverages and dishes, like cinnamon and smoked salt coffee and chica moradas. 

Unique Latin American spirits

While tequila, gin and bourbon continue to shine on menus, 2024 will see the rise of Latin American spirits and liquors such as Aguariente, Singani and Cocuy, served within craft cocktails or enjoyed on the rocks. 

On a trip to Coastal Mississippi, explore 100KM of the best seafood

November 15, 2023 No Comments

Indulge your senses and embark on a delectable journey along the Mississippi Gulf Coast, where culinary creativity meets coastal, southern charm.

From sizzling grills featuring unique seafood combinations to the elegant ambiance of fine dining establishments, Coastal Mississippi has become an epicenter of delight. Across the three vibrant counties along the coast of Mississippi, culinary masters blend local flavors with international flair – creating a symphony of tastes that reflect the region’s distinctive style.

“Across our 62-miles of shorelines, there are many culinary gems including flavors from around the world,” said Judy Young, CEO of Coastal Mississippi Tourism. “From fresh-caught seafood to international cuisine and southern favourites, visitors have an array of options to choose from.”

World class seafood

Nestled on the serene banks of the Jourdan River, Jourdan River Steamer offers an enchanting dining experience, combining vintage elegance with contemporary culinary artistry.

With its panoramic views of the river, guests can indulge in a menu featuring fresh Gulf Coast seafood and other culinary delights, such as Royal Red Shrimp, Snow Crab and more.

Hook Gulf Coast Cuisine portrays culinary excellence on the Gulf Coast, offering a remarkable dining experience that seamlessly blends coastal charm with gourmet innovation. Located in Pass Christian, this restaurant boasts a menu brimming with locally sourced seafood, featuring fresh catch escabeche, pecan crusted mangrove snapper, seared Tuna, and more – all capturing the region’s rich culinary heritage.

Southern favourites

Inside a beautiful replica of an 1820s style historic home featuring salvaged bricks and a grand central chimney, The Chimney’s Restaurant in Gulfport is known for its fresh seafood & steak dinners.

Travellers can gaze upon the lush greenery, majestic oaks, and Gulfport waterfront – all while enjoying an extensive menu of southern comfort favorites and chef specialties.

In Bay St. Louis, travellers can visit The Sycamore House, a pair of 19th-century Acadian cottages on the National Register of Historic Places, for delectable dinner, brunch, and dessert options. Chef’s Stella LeGardeur and Michael Eastham have curated a menu to tempt every guest with dishes like their savory crab meat and mushroom cheesecake.

To plan your perfect Coastal Mississippi culinary escape,
visit coastalmississippi.com to learn more.