It’s always fun to see what imaginative chefs come up with to celebrate holidays and other special occasions. Most recently we can’t stop quacking about the Easter Duckies that Executive Pastry Chef Chris Ford of the Beverly Wilshire, A Four Seasons Hotel, created for the spring holiday. Made of hallowed bittersweet chocolate and presented on a wooden crate with a mallet, the ducks are designed to be cracked open to unveil the surprise treat inside: Easter-themed Jordan Almonds and caramelized chocolate truffles.

The ducks came in four options, including Fool’s Gold, Duckmoji, Playbunny and Flower Power. Priced at $90 each on the Beverly Wilshire website, and customizable, they sold out immediately.

Ford’s whimsical sweets are inspiration on how to ending a banquet on a memorable note. And while his artful pastries, often end up on Instagram, he emphasizes that they are meant to be enjoyed, not just admired. “Flavor often gets lost in beautiful desserts. For me, it’s always flavor first and appearance second.”

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Moscone Center “Topping Out” Signals Final Phase of Expansion, was the headline on the latest news release from San Francisco Travel, the Bay Area destination marketing organization. The headline writer exercised restraint in not adding exclamation points and happy emojis to the end of that sentence. The $551 million expansion, which will bring the center’s total exhibit space to more than 504,000 square feet, began construction in November 2014.


This Western resort is your gateway to the Grand Canyon and an adventure-filled getaway.