• A Vegan Menu for a Classic Steakhouse

    Plant-based, dairy-free options are becoming menu essentials. 

     
    FROM THE Spring 2018 ISSUE
     

Make no mistake, veganism is now fully part of the culinary mainstream. If you’re hosting a group dinner, you ignore the dietary preferences of vegans at your peril. That’s especially true, of course, in California, where even the most meat-centric restaurants are catering to customer demand for proteins that are plant based. BOA Steakhouse, a long-standing steak and seafood house with locations in West Hollywood and Santa Monica, has introduced a globally inspired selection of meat- and dairy-free offerings. The new dishes include beet poke; the mushroom-based Nidi Bolognese that’s served with almond ricotta; savoy cabbage leaves stuffed with butternut squash, dates and pecans, and a wild mushroom burger, featuring a Beyond Meat patty served on a potato bun. innovativedining.com/restaurants/boa

California is officially out of its drought, thanks to a very rainy winter, and among the many wonderful benefits is a spectacular flower season. Nowhere is this more resplendently in view than at The Flower Fields at Carlsbad Ranch. I recently spent a couple of gorgeous hours touring the 50 acres of the working farm that are devoted to the Tecolote Giant Ranunculus, also known as the Persian Buttercup or Ranunculus Asiatic.

 

Scott Hermes is bringing innovation and deep knowledge of the meetings industry to his new role.

 

This island oasis, just 22 miles from LA, is packed with amenities and adventures for unforgettable meetings.