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food trends
Airports and Cruise Lines Go Gourmet
2011's top food news, trends and product introductions.
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Chef Jacques Torres; Image Source: Holland America
What better place to have a gourmet dining experience than where people can be stuck for hours on end? Airports are upping the ante of food options, with feats like San Francisco International’s Terminal 2, featuring restaurants from Cat Cora and Tyler Florence and a mobile app that lets you order food for delivery to your gate from participating restaurants at Minneapolis St. Paul International, Chicago O’Hare and New York’s JFK. Even Food & Wine wrote about the best airport restaurants in the country.
Upscale cruise lines have been busy, too, partnering with famous chefs for higher-quality food and creating food-oriented programs. Holland America installed show kitchens in public view throughout its entire fleet of ships, created a culinary council that includes David Burke, Marcus Samuelsson and Jacques Torres, and is working with Food & Wine magazine to bring wine experts, leading cookbook authors and guests chefs on board. Other celeb chefs hitting the high seas including Charlie Palmer (with Seabourn), Nobu Matsuhisa (Crystal Cruises) and Jacques Pepin, who has given Oceana Cruises restaurant Jacques; its menu takes inspiration from Parisian brasseries and Pepin’s hometown of Lyon. —Eva Meszaros
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