• 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 Sacramento/Sierra Nevada Chapter of MPI held its annual trade show April 12 at the new Kimpton Sawyer Hotel in downtown Sacramento. The exhibition followed an education luncheon sponsored by the Marin County Convention & Visitors Bureau. It was one of hundreds of events held around the world in observation of Global Meetings Industry Day.

 

Ditching the traffic for “train-to meetings” can lower stress and boost productivity. 

 

Avid golfer and veteran Pebble Beach sales exec, Tim Ryan is redefining what it means to score a hole in one at his resort.