• 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

Steve Goodling, head of the CVB, sings the praises of his beloved SoCal waterfront city.

 

The Central Valley wine region pours on homegrown charm, history, value and surprises for groups.

 

Reno’s newly branded megaresort encompasses three hotels and much, much more.