• 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

The long-awaited expanded Moscone Center opens with exciting new opportunities for meetings and events.

 

Member engagement and experiences, enhanced by creative technology and a nod to cost savings, are reshaping the way associations meet in 2019.

 

On Jan. 3, the Moscone Center celebrated its long-awaited opening with a gala. You can read our story about the renovated and expanded convention center here. –Photos courtesy of San Francisco Travel