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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1 5 GROUP TRAVEL LE ADER T H E F O O D I E S F L O C K T O T H E S E D E L I C I O U S S T A T E S C A L I F O R N I A Known for its healthy lifestyle and world-class wine country, California has developed a distinctive cuisine that draws on its best assets. SIGNATURE DISH: San Francisco was the birthplace of cioppino, a classic fish stew, and San Diego claims credit for the baja fish tacos that have become popular with beachgoers everywhere. DON'T MISS THIS: Mac 'n' Cheetos has emerged as a cult favorite at The Attic on Broadway in Los Angeles, with such mouthwatering ingredients as braised short rib, sliced jalapenos and cayenne bacon. BOTTOMS UP: Napa Valley is a popular destination for groups that love wine, producing some of the country's best white varieties. Los Angeles, on the other hand, is a hot spot for craft cocktails. INTERACTIVE EXPERIENCE: The newly opened Culinary Institute of America at Copia, located in Napa Valley, offers interactive demonstrations and hands-on instruction in cooking and baking. INTERACTIVE EXPERIENCE: The Mendocino Crab, Beer and Wine festival features all-you-can-eat crab feeds, winemakers dinners, cooking classes and much more. FOODIE FESTIVAL: Visit numerous small restaurants in San Francisco's Mission District to sample the original California burrito. — W W W. V I S I T C A L I F O R N I A . C O M — L O U I S I A N A A collision of cultures and cuisines makes Louisiana a legendary food destination where Creole and Cajun classics are just the beginning of the fun. SIGNATURE DISH: You can't go wrong with a gumbo in Louisiana, whether it is made with seafood, or chicken and sausage. Crawfish etouffee is also wildly popular. DON'T MISS THIS: The po'boy sandwich originated in New Orleans and can be found statewide, featuring shrimp, oysters or crawfish. BOTTOMS UP: The Sazerac — a variation of cognac or whiskey cocktails — is made with Sazerac-brand cognac and is the state's official libation. INTERACTIVE EXPERIENCE: The Southern Food and Beverage Museum in New Orleans offers a Taste of Louisiana lunch demonstration twice a week. FOODIE FESTIVAL: There are more than 400 festivals around the state, but the Louisiana Peach Festival in Ruston and Mudbug Madness in Shreveport are great for groups. EAT HERE: Randol's in Lafayette features Cajun sea- food specialties served alongside a dance f loor and live zydeco bands. — W W W. L O U I S I A N A T R A V E L . C O M — By Victor M. Samuel, courtesy Visit California MENDOCINO CRAB, BEER AND WINE FESTIVAL Courtesy Visit Mendocino Co. Courtesy Louisiana Office of Tourism A LOUISIANA SHRIMP PO' BOY

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