The Group Travel Leader

MAR 2017

The online home of The Group Travel Leader, America's leading publication for the group travel industry. Articles on hot destinations, attractions, news and travel trends from across the country and around the world.

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Courtesy Rapid City CVB Courtesy Albuquerque CVB By bklphoto, courtesy Philadelphia CVB 1 4 GROUP TRAVEL LE ADER T H E Plate F O R Y O U R b y B R I A N J E W E L L I S S U E M A R C H 2 0 1 7 8 F ood may not be the first thing you think of when choosing des - tinations for your group trips, but it definitely shouldn't be the last. Understanding the food cultures in the places you visit can help you plan culi- nary experiences that will leave your groups wanting more. To help give you some gastronomical insight, here's a guide to some of the food highlights in popular tour destinations around the country. O R E G O N The Pacific Northwest has its own climate, philosophy and culture, and each of those elements can be tasted in the signature food and drink enjoyed in Oregon. SIGNATURE DISH: The tart marionberry pie is made with fresh blackber- ries and blackberry jam and is considered an Oregon classic dessert. DON'T MISS THIS: Doungeness crabs are a distinct species found in the waters of the Pacific Ocean, and crab shacks throughout Oregon serve the freshest crab lunches you'll likely find. BOTTOMS UP: The nationwide love of craft, small-batch India pale ales began in Oregon, and groups can get tours and samples at places like Friem Family Brewers and Breakside Brewery. INTERACTIVE EXPERIENCE: Forktown Food Tours takes visitors to various neighborhoods throughout Portland, where stops range from high-end restaurants to popular street-side food carts. FOODIE FESTIVAL: Celebrating its sixth edition this year in September, Feast Portland has quickly risen to prominence and has been heralded by many as one of the top festivals in the country. EAT HERE: Local Ocean Seafoods in Newport offers both restaurant din- ing and a fresh seafood market located waterside on the Yaquina Bay. — W W W.T R A V E L O R E G O N . C O M — Courtesy Louisiana Office of Tourism SHRIMP GUMBO IS A MUST-TASTE FOR GROUPS TRAVELING IN LOUISIANA. THE CULINARY INSTITUTE OF AMERICA AT COPIA IN CALIFORNIA Courtesy New Mexico Tourism Department GREEN CHILE ROASTING IN NEW MEXICO GREEN CHILE ROASTING IN NEW MEXICO

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