Research from Sensegen’s Sensory and Consumer Insights Center involving 1,500 consumers indicates that exotic flavors are increasingly popular beyond vacation settings, becoming a top choice for various occasions and drink preferences. The infographic provides valuable guidance for food and beverage companies aiming to innovate with exotic and mood-inspired flavors.

Consumer interest in clean label products is growing, with 8 out of 10 surveyed finding them appealing once defined. Blue California offers sustainably produced, label-friendly, GMO-free ingredients that ensure food safety, reduce waste, and extend shelf life. Their solutions aim to replace synthetic preservatives like BHA, BHT, and nitrates, addressing the increased demand influenced by COVID-19.

The FDA's new food traceability final rule mandates that food businesses create traceability plans and maintain specific information to aid in the event of a recall. This regulation aims to improve food safety and the efficiency of recalls.

Consumers are increasingly seeking plant-based milks and creamers for their environmental and health benefits, with oat milk gaining popularity for its creaminess and taste. Casey Ingredients has introduced OatyCrème, a 100% vegan and more soluble option, utilizing microencapsulation technology with coconut oil, eliminating the need for dairy food additives as emulsifiers.

The podcast discusses the importance of crisis management for food and beverage brands during the COVID-19 outbreak. Deb Gabor emphasizes the inevitability of crises and the need for a crisis management playbook. She cites Corona beer's association with the coronavirus as an example of an external crisis and praises Constellation Brands for their response. Transparency, communication, and alignment with brand values are highlighted as key to managing a crisis. Examples of Blue Bell ice cream and Starbucks are given as positive responses to crises, while Papa John's is noted for a poor response.

Chicago is a top culinary destination in the U.S., offering a diverse range of dining experiences from breakfast to late-night snacks. Key recommendations include Tiztal Cafe for a Mexican breakfast, Lula Cafe for a farm-to-table lunch, Mindy’s Bakery for sweet treats, Shaw’s Crab House for a classic Chicago dinner, and The Wiener's Circle for a late-night Chicago dog. RPM Steak is noted for celebrity sightings and high-quality steak options. The article highlights the expertise of local chefs and the vibrant food culture in Chicago.

Consumer attitudes towards beverages have evolved, with a growing demand for health and wellness benefits beyond hydration. This trend is particularly strong among Gen Z and Millennial consumers. The Ready-to-drink (RTD) beverages market is expected to grow significantly, offering substantial opportunities for brands that innovate. The Hartman Group's research indicates a high consumer interest in beverages with added benefits, and Mordor Intelligence projects a 6.13% annual growth rate for the RTD market through 2027. Industry professionals from Cargill, Kyowa Hakko USA, and Virginia Dare are involved in addressing these market shifts.

The Open Wing Alliance reported that 1,157 global food organizations have transitioned to cage-free eggs, driven by consumer demand for higher animal welfare and perceived better quality. Major companies like McDonald's and Starbucks committed to using cage-free eggs nearly a decade ago. As of April 2023, 89% of commitments set for 2022 or earlier have been fulfilled. Cage-free eggs allow hens to exhibit natural behaviors, potentially reducing health issues and antibiotic use. The market for higher welfare eggs is expected to grow in response to consumer demand.

Chicago offers a variety of restaurants with excellent outdoor dining options, each providing unique culinary experiences and vibrant atmospheres. Highlights include Bocaditos' Mexican flavors, Argot's French bistro charm, Demera's Ethiopian cuisine, and DeNuccis' Italian-American dishes. Homeslice and Happy Camper are noted for their lively settings, while The Duck Inn and Monteverde offer more refined dining experiences. Other notable mentions include Giant, Porto, Gather, and Superkhana, each celebrated for their distinctive menus and inviting outdoor spaces. These establishments provide a mix of casual and upscale dining, making them perfect for enjoying Chicago's warm weather.

A guide to Milwaukee, focusing on recommendations for places to eat, drink, and sleep. The author shares personal experiences and insights about the city, aiming to provide useful tips for travelers.

Milwaukee, also known as the Cream City, is experiencing a resurgence with new farm-to-table restaurants, innovative bars, and an incredible art museum. The city's appeal is further boosted by the success of the Bucks and the upcoming season of Top Chef, which was filmed in Milwaukee and other parts of Wisconsin. This guide offers a curated list of must-visit spots in Milwaukee, encouraging Chicagoans and others to explore the city's vibrant offerings.

Cellar Door Provisions (CDP) in Logan Square, Chicago, offers a Mediterranean-influenced menu that changes weekly or even daily, focusing on fresh, seasonal ingredients. The restaurant, described as a bistro with a strong emphasis on natural wine, features a small, well-organized menu and a cozy, European wine bar atmosphere. Key dishes include their housemade bread and butter, burrata with figs, and a staple burger. The wine list, curated by knowledgeable staff, complements the food with selections primarily from Europe. Despite challenges like a small staff and no walk-in cooler, CDP is praised for its meticulous care in food preparation and overall dining experience.

Ari Bendersky shares a personal narrative about participating in Dry January, a campaign started by Alcohol Change UK, and the evolving attitudes towards alcohol consumption. The article discusses the growth of the non-alcoholic beverage market, highlighting various brands and products that offer alternatives to traditional alcoholic drinks. It emphasizes the benefits of moderation and the increasing availability of quality non-alcoholic options, which have made abstaining from alcohol more enjoyable. The piece also includes a list of non-alcoholic drink options and resources for those interested in exploring spirit-free beverages.

Explores the excitement and popularity surrounding food collaborations, highlighting upcoming collaborations between Wieners Circle and Daisies Pastry set for 2024.

Maxwells Trading, a new restaurant by Erling Wu-Bower and Joshua Tilden, has opened in Chicago's West Loop, offering a diverse menu influenced by various cultures and cuisines. The restaurant is part of a collaborative building at 1516 W. Carroll Ave., which includes Third Season, a retail shop and coffee bar, Flashpoint Innovation, a food and beverage innovation hub, and The Roof Crop, an urban agriculture initiative. The building promotes sustainability and community engagement, with Maxwells incorporating produce from the rooftop farm into its seasonal menus.

Hogsalt Hospitality, known for its acclaimed Chicago restaurant Au Cheval and its famous griddled cheeseburger, has expanded to Paris. The restaurant group aims to establish a strong presence internationally, starting with this new venture.

Chicago-based Hogsalt Hospitality has opened La Renommée, its first independent restaurant outside the U.S., in Paris' 1st Arrondissement. The restaurant, located in a 200-year-old building, aims to blend historic French dining with Chicago hospitality and New York influences. The menu features a mix of classic French dishes and American fare. The lower level houses a reborn Maude’s Liquor Bar, previously closed in Chicago due to the pandemic. Hogsalt founder Brendan Sodikoff expresses optimism and a commitment to providing a warm and welcoming experience.

Bocadillo Market in Lincoln Park, led by chef Martin, bridges Spanish and Southern American culinary traditions. The restaurant offers a relaxed atmosphere with a diverse menu, including coffee and pastries, bocadillos, and elegant dinner options. The produce is sourced locally from the Gary Comer Youth Center, supporting community initiatives. The beverage selection features exclusively Spanish wines and spirits. The market section provides a variety of Spanish and local goods for purchase. The establishment has quickly become a community favorite.

With Thanksgiving approaching, Ari Bendersky recommends a selection of wines to pair with the holiday's diverse flavors. The list includes white, orange, and red wines from various regions, such as Modales Pinot Blanc from Michigan and Presqui’le Chardonnay from California. Bendersky highlights the unique characteristics of each wine, suggesting that they can complement traditional Thanksgiving dishes. The article also briefly mentions new music from Gossip and Chicago's best new restaurants of 2023.

Martha Stewart corrected the author, Ari Bendersky, during a dinner, clarifying that the cheese being served was Stilton, not blue cheese. The interaction highlighted Stewart's poised and elegant demeanor, with a touch of cheekiness.

Chicago's diverse and memorable food scene is highlighted through a curated 24-hour food tour, featuring top dining spots from breakfast at Tiztal Cafe to a late-night snack at The Wiener's Circle. The article emphasizes the city's culinary diversity, from humble fare like Chicago-style pizza to high-end cuisine. Key recommendations include Lula Cafe for lunch, Mindy's Bakery for sweet treats, Shaw’s Crab House for dinner, and RPM Steak for celebrity sightings. The piece underscores the city's status as a top culinary destination in the U.S.

The article showcases a selection of cozy restaurants in Chicago, each with unique offerings and atmospheres. From Fiya's pan-Levantine dishes to Cherry Circle Room's '50s-era supper club vibe, and Monarch & Lion's British-Indian pub fare, the piece highlights various locales ideal for winter dining. Other mentions include Scofflaw's fireplace, Club Lucky's retro feel, Bar Goa's coastal Indian flavors, Bungalow's baked goods, Bar Roma's Italian cuisine, Kasama's Filipino tasting menu, and Cabra's diverse menu. The restaurants are praised for their ambiance, food, and drinks, making them essential spots for a cozy experience in the city.

The article explores the resurgence of restaurant cookbooks, focusing on 'The Lula Cafe Cookbook' by Jason Hammel, which captures the essence of the beloved Chicago restaurant Lula Cafe. Hammel discusses the impact of the pandemic on his decision to write the book, the importance of community, and the creative process behind the cookbook. The article highlights the contributions of various collaborators and the personal stories tied to the recipes. It also mentions other notable restaurant cookbooks, suggesting a potential comeback for the genre.

The article discusses the roles and benefits of prebiotics, probiotics, and postbiotics in food and beverage products, emphasizing their potential health benefits such as improving gut health and boosting immunity. It provides insights from Abena Foli, a food scientist, on how formulators can evaluate and select these ingredients, ensure the viability of probiotics during manufacturing, and navigate regulatory considerations. The article also highlights the importance of scientific testing for product claims and the role of trade and non-profit organizations in advancing the science and application of these ingredients. Emerging technologies are identified as future opportunities to enhance the functionality and survivability of these ingredients.

Chicago's diverse and memorable food scene is highlighted through a curated 24-hour food tour, featuring top dining spots from breakfast to late-night snacks. The article provides detailed recommendations for each meal, including Tiztal Cafe for breakfast, Lula Cafe for lunch, Mindy's Bakery for a sweet treat, Shaw’s Crab House for dinner, and The Wiener's Circle for a late-night snack. It also mentions RPM Steak as a popular spot for celebrity sightings. The piece emphasizes the city's culinary diversity, from humble fare to high-end cuisine, and includes insights from experienced food writer Ari Bendersky.

Chicago's diverse and memorable food scene is highlighted through a curated 24-hour food tour, featuring top dining spots from breakfast to late-night snacks. Writer Ari Bendersky, an expert on Chicago's dining, recommends Tiztal Cafe for a Mexican breakfast, Lula Cafe for a farm-to-table lunch, Mindy's Bakery for sweet treats, Shaw’s Crab House for a classic dinner, and The Wiener's Circle for a late-night snack. The article also mentions RPM Steak as a celebrity hotspot. Key figures in the culinary world, such as Jason Hammel and Mindy Segal, are highlighted for their contributions.

American wineries are facing significant challenges with a surplus of inventory and declining sales. Patrick Cappiello, a prominent winemaker, urges consumers to support domestic wine producers to help small- to medium-sized wineries survive. The article highlights the impact of changing consumer preferences, increased competition from other beverages, and the economic strain on wine growers, particularly in Lodi, California. It also emphasizes the importance of exploring diverse and lesser-known American wine brands and regions. The piece concludes with recommendations for various American wines to try.

AI copilots are advanced AI assistants designed to streamline routine tasks, enhancing productivity across various industries. Originating from early chatbots, modern AI copilots like Salesforce's Einstein integrate generative AI technologies to perform complex workflows autonomously. These copilots can handle tasks such as updating CRM records, composing messages, and summarizing transcripts, significantly reducing the time and effort required for such activities. The article emphasizes the transformative potential of AI copilots in business operations, highlighting their ability to interact with data conversationally and execute tasks efficiently.

The article reflects on the transformation of Chicago's Fulton Market District from a gritty meatpacking area to a high-end dining and retail destination. It questions whether the potential opening of a Raising Cane's signifies a shift towards more mainstream, lower-end chains, potentially altering the neighborhood's upscale character. The narrative includes personal anecdotes and observations about the area's development, the influx of global brands, and the impact on local businesses and culture.

The FDA is hosting a public hearing on September 29, 2023, to discuss the modernization of product recalls as part of its enforcement of the Food Traceability Rule set for 2026. The session will address various topics related to recall modernization, including the challenges faced during past recalls such as the 2018 E. coli outbreak in romaine lettuce. The FDA aims to improve traceability and recall processes, with public comments accepted until October 27, 2023. The hearing will be held in Silver Spring, Maryland, and virtually, requiring registration for participation.

A travel guide focusing on Rome, Italy, highlighting places to eat, drink, and visit. The author also briefly mentions experiences in Milan and Piemonte, particularly related to barbera wine.

Chicago's culinary scene is witnessing a transformation in fine dining, with chefs moving away from traditional, formal settings to more casual and interactive prix-fixe experiences. Chefs like Donald Young, Zubair Mohajir, and Mona Sang are incorporating their cultural backgrounds and storytelling into their menus, offering high-quality ingredients in a more approachable and affordable manner. Restaurants such as Temporis, Duck Sel, Coach House at Wazwan, and Khmai Fine Dining are redefining the tasting menu experience, while others like Indienne and Valhalla are making it more accessible. This trend reflects a shift towards authenticity and creativity in dining, with a focus on the overall experience rather than just the food.

Dreamforce 2024, the world's largest AI event, will be held from September 17-19 at Moscone Center in San Francisco and streamed via Salesforce+. The event will feature over 1,500 sessions and workshops, including keynotes from industry leaders and celebrities. Highlights include sessions on AI, data, customer relationships, and career development. Attendees can connect with global Trailblazers and participate in impact opportunities focused on diversity, inclusion, and sustainability. The event will also feature a performance by Elton John. Key speakers include Marc Benioff, Parker Harris, Kerry Washington, Raj Subramaniam, Sallie Krawcheck, and Edward Norton.

The FDA has appointed James 'Jim' Jones as the first deputy commissioner for the new Human Foods Program (HFP), aiming to enhance food safety, chemical safety, and innovative food products. Jones, with over 30 years of experience at the EPA, will lead efforts to create a resilient U.S. food supply chain and support nutrition initiatives. The article also covers industry news, including career tips for R&D professionals, the introduction of a nonalcoholic beverage pavilion at Natural Products Expo East, proposed changes to canned tuna standards, and the launch of Confetti Snacks' new upcycled product, crispy mandarin oranges.

The Purple Pig in Chicago offers around 110 to 115 seats and can accommodate 250 to 350 covers on an average night, with peak times reaching up to 400. Reservations can be made up to three months in advance, and a Notify list is available for last-minute openings. Walk-ins are possible, especially before 5 p.m., and the chef’s counter is highlighted as the best seat in the house. Must-order dishes include salt-roasted beets, milk-braised pork shoulder, crispy fried pig ears, and Spanish octopus. The restaurant has a high-energy, intimate vibe with a family feel, and the cocktail menu changes seasonally.

The nonalcoholic beverage market is highly competitive but can be navigated successfully with the right co-packer. Industry experts, including beverage co-packers and CPG brands, offer advice for newcomers. Felicia Vieira of Crafted Brand Co. suggests leveraging industry organizations like the Specialty Food Association and Women in Business for connections and recommends using standard packaging materials to save costs. Scott Frohman of Odyssey Elixir emphasizes the importance of patience and close collaboration with co-packers to perfect product specifications.

Global flavors are trending in the food and beverage industry, with consumers increasingly seeking diverse and exotic tastes. According to T.Hasegawa’s 2023 Food and Beverage Flavor Trends Report, flavors from Europe, South America, Asia, North America, and Africa are particularly popular. Italian, Caribbean, Cantonese, and Moroccan flavors are among the top preferences. The global flavors market, valued at $15 million in 2022, is projected to grow significantly. Market research firms Spherical Insights and FMCG Gurus highlight the impact of globalization on consumer preferences, with a growing interest in hot and spicy flavors. ADM notes that consumers are using food and beverages to express their unique lifestyles, driving trends in playful and adventurous flavor profiles.

The Florida Citrus Processors Association Inc. and Florida Citrus Mutual have filed a citizen petition to amend FDA’s standard of identity for pasteurized orange juice, proposing to reduce the minimum percentage of orange juice soluble solids from 10.5% to 10%. This change is prompted by the impact of citrus greening and severe weather on Florida's orange groves, which has led to a decrease in the average Brix level of oranges. The FDA is requesting public input on the potential amendment, particularly regarding consumer acceptance and nutritional value, with comments due by October 16, 2023.

August is Black Business Month, celebrating the achievements and contributions of Black entrepreneurs, particularly in the food and beverage industry. Black-owned businesses are making significant economic impacts and innovating with products like plant-based foods and health-focused items. Food & Beverage Insider is hosting a webinar on the role of the BIPOC community in the plant-based revolution. Additionally, Dine Diaspora, in partnership with Eat Okra and Uber Eats, is offering grants to support Black women-owned food businesses, addressing challenges like access to capital.

Coombs Family Farms, located in Brattleboro, Vermont, with production at Bascom Maple Farms in Acworth, New Hampshire, has installed 1,200 solar panels to power 75% of its production. The system generates over 760,000 kWh annually, offsetting 541 metric tons of CO2. Arnold Coombs, a seventh-generation sugarmaker, emphasizes the company's long-standing commitment to sustainable forestry and supporting small family farms. The farm also engages in various sustainable practices, including conserving over 4,500 acres of land and implementing efficient sap collection methods. Sustainability is a growing concern among consumers, with nearly half of organic shoppers considering the manufacturing process of products.

A study by ADM, detailed in the Unfolding Citrus report, reveals that North American consumers are increasingly interested in bold and vibrant citrus flavors in their beverages. The market for citrus flavors is expected to grow with a CAGR of 3.84% from 2022-2027. Traditional citrus profiles like orange, lemon, and lime remain popular, while new varietals such as key lime and blood orange are gaining traction. The study also highlights a consumer trend towards exotic citrus flavors in hard seltzers, RTD cocktails, and energy drinks, with a particular interest in acidic and bitter notes. Beverage brands are encouraged to partner with global companies that offer extensive flavor portfolios and innovative technology to cater to modern consumer preferences.

A report by the American Frozen Food Institute (AFFI) highlights that a significant majority of Americans find food waste irritating and concerning. The report indicates that frozen foods are a popular solution for reducing food waste, with 83% of consumers agreeing that buying frozen food helps limit household waste. The Covid-19 pandemic saw a spike in frozen food sales, and despite the pandemic's decline, high grocery prices continue to drive consumers towards frozen options. Environmental concerns also play a role, especially among younger generations. The flexibility and longer shelf life of frozen foods are key factors in their popularity, with frozen vegetables and meat/poultry being the most frequently purchased items.

The Plant Based World Expo North America is returning to New York, featuring the latest in plant-based products. Kraft Heinz aims to reduce plastic use by 20% by 2030, with sustainable packaging initiatives. AAFCO has approved new pet food label requirements, the first update in over 40 years. Frank Yiannas, former FDA official, joins Wiliot as a strategic advisor to aid in food safety compliance. Cravings by Chrissy Teigen has appointed Danyel O’Connor as its first CEO to lead the brand's growth.

The USDA has partnered with attorneys general from 31 states and the District of Columbia to create a fairer marketplace and address consumer inflation in the food industry. Canadian researchers at McMaster University developed a new food packaging tray that detects salmonella and other pathogens. The Hemp Beverage Alliance was formed to educate about hemp-derived beverages. Fi Europe, a major food and beverage event, will take place in Frankfurt, Germany. Anderson Advanced Ingredients introduced SinClusions, a line of sugar-free inclusions for various food products.

Energy drinks are experiencing significant growth, with Monster Beverage Corp.'s acquisition of Bang Energy highlighting the trend. Sales in the 'Natural Enhanced and Conventional' channel reached $6 billion, driven by consumer demand for natural ingredients. Guayakí, specializing in yerba mate drinks, is benefiting from this trend, emphasizing its use of organic and fair-trade ingredients. Caffeine remains a key ingredient, though its bitterness poses challenges. Mack Flavor Ingredients is addressing this with natural bitterness suppressors and innovative sweeteners. The market is evolving with a focus on health benefits and natural formulations.

Prime energy drink, popular among children and teenagers, is under FDA investigation following concerns raised by U.S. Senator Chuck Schumer about its high caffeine content and marketing practices. The American Academy of Pediatrics and the American Academy of Child & Adolescent Psychiatry have highlighted the potential dangers of caffeine for adolescents. Concurrently, aspartame, a common artificial sweetener, has been classified as 'possibly carcinogenic to humans' by WHO and other international organizations, prompting health concerns. Additionally, innovations in plant-based foods are highlighted, including spirulina-based chicken cutlets by SimpliiGood and oat milk cheese by Armored Fresh, along with Simple Mills' sustainable veggie crackers.

Increasing consumer focus on health and well-being has led to a surge in the popularity of fermented foods and beverages, known for their digestive health benefits. The global market for these products reached $575 billion in 2022 and is expected to grow significantly. Fermentation provides essential enzymes for digestion and helps preserve food. The rise in consumer interest is reflected in sales data, with significant growth in products like yogurt and kombucha. Industry experts emphasize the importance of gut health and predict continued consumer interest in fermented products.

The article discusses the ongoing competition between traditional dairy products and plant-based alternatives. Despite the growth in sales of plant-based milk and cheese, the U.S. dairy industry remains robust, valued at $120.5 billion in 2022. Experts highlight dairy's versatility, nutritional value, and local sourcing as key strengths. While plant-based alternatives have gained market share, traditional dairy continues to dominate due to its superior taste, texture, and protein quality. The industry is also adapting to consumer trends by innovating and meeting diverse lifestyle needs.

California's AB 418, which aims to ban five common food additives, has advanced through the Senate Health Committee and is set for a hearing in the Senate Environmental Quality Committee. The bill, authored by Assemblymember Jesse Gabriel, targets brominated vegetable oil, potassium bromate, propylparaben, red dye No. 3, and titanium dioxide, all of which are banned in Europe. If passed, the law would take effect on January 1, 2025, and impose civil penalties for non-compliance. The bill has faced opposition from food industry associations but has garnered significant legislative support and public endorsement, including from Arnold Schwarzenegger. The FDA is currently reviewing petitions related to two of the additives.

Tart cherries, particularly Montmorency tart cherries, are becoming increasingly popular in the food and beverage industry due to their health benefits, versatility, and sustainability. Product developers are leveraging their antioxidative and antimicrobial properties, as well as their ability to enhance sleep and reduce risks of chronic diseases. The Cherry Marketing Institute and experts like Alexandria Wyandt and Nate Chesher emphasize the growing consumer preference for sour, functional foods. Tart cherries are being creatively incorporated into a variety of products, from keto-friendly snacks to spicy condiments, aligning with trends for clean labels and plant-based options.

The COVID-19 pandemic continues to impact the food and beverage industry, with significant shifts in consumer behavior. Social distancing and increased sanitization efforts persist, while millions of Americans face financial struggles. Eric Pierce from Informa’s NEXT Data & Insights team discusses how consumer shopping and eating habits have changed, highlighting increased experimentation with local businesses, large chain grocery stores, and online shopping. Despite economic pressures, many consumers maintain their focus on health, wellness, and sustainability. The discussion also touches on the challenges parents face with children at home and the potential long-term implications of these behavioral shifts.

Pacific Standard Time, a California-inspired restaurant, was opened in April in Chicago's River North neighborhood by chef Erling Wu-Bower and his partner Joshua Tilden, in collaboration with One Off Hospitality. The restaurant features a light-filled space with midcentury modern decor and two wood-burning ovens for a menu that includes fluffy pitas, rustic pizzas, fresh fish, and hearty meats. The menu also offers pastas, wood-fired pizzas, and dishes for sharing such as whole roasted duck and trout. Pastry chef Natalie Saben, formerly of the Michelin-starred Grace, creates elegant desserts to complement the casual dining experience. PST is part of a trend in Chicago focusing on fresh produce, leaner meats, and bright dining spaces.

The article discusses the impact of influential bartenders on the craft cocktail movement. It highlights the careers of Jim Meehan, Toby Maloney, and Kelsey Ramage, focusing on Maloney's journey and contributions. Maloney, who is the beverage director for New York bars Mother's Ruin and Loverboy and a partner at Nashville's Patterson House, took a summer break to work at a local joint in Martha's Vineyard. The article recounts his early days in Chicago and his rise in New York's bartending scene, working at notable bars like Pegu Club, Milk & Honey, and Freeman's Alley. Maloney also co-opened the Violet Hour in Chicago, which has won a James Beard Award and celebrated its 10th anniversary. The piece reflects on Maloney's influence on the industry and his pride in seeing former staff create new successful establishments.

The article provides a comprehensive guide to Portland, Maine, highlighting its reputation as a city with a high number of restaurants per capita. It recommends dining at local favorites like Fore Street, Central Provisions, and Eventide Oyster Co., among others, for their farm-to-table menus. The article suggests taking a scenic drive along Route 1 to explore coastal towns and their offerings. Shopping locally is encouraged, with mentions of Portland Trading Co. and Portland Dry Goods Co. for unique finds. The vibrant drinking scene is showcased with spots like Novare Res Bier Café and MJ’s Wine Bar. Cultural attractions such as the Portland Museum of Art are also featured, along with outdoor activities like surfing lessons and lobster-catching cruises. The article paints Portland, Maine, as a city rich in culinary delights, local commerce, and cultural experiences.

The article discusses a trend among restaurants to create their own exclusive wines in partnership with wineries. Chicago's Coda di Volpe restaurant, for instance, offers a wine with the same name from Cantina del Taburno, which has been successful in distinguishing the restaurant. In New York City, Oceana's wine director Adam Petronzio collaborated with Red Hook Winery to produce Oceana Cuvée. Los Angeles sommelier Matthew Kaner has also introduced exclusive wines at his wine bars, Covell and Augustine, partnering with Brooks Wine and Fattoria Lornano. Dallas’ Sixty Vines created tap wines with Sonoma Winemaker Bill Knuttel, and Molyvos in New York City features unique Greek wines curated by wine director Kamal Kouiri. These partnerships allow restaurants to offer unique wine experiences and support wineries they admire.

Lake Geneva has been a vacation destination for Chicago's prominent families since the mid-1800s, featuring Gilded Era mansions and a 21-mile-long lakefront path. The area offers water sports, dining, golfing at world-class courses, biking trails, and quaint shops. Located about an hour and a half from Chicago, Lake Geneva is accessible and continues to be a popular getaway.

The article discusses the growing popularity of Spanish vermouth in Chicago, highlighting its presence in various restaurants and bars such as MFK, Vera, and Black Bull. Spanish vermouth is described as lighter and sweeter than its Italian and French counterparts, with a unique blend of botanicals. Beverage directors and bar owners like Liz Mendez and W. Craig Cooper comment on the trend and the cultural shift in perception of vermouth from an old-fashioned drink to a fashionable choice. The article also mentions the availability of Spanish vermouth in retail stores like Binny's and Perman Wine Selections, and the upcoming opening of a vermouth-focused bar, Artemisia, by Annemarie Sagoi. The piece suggests that the appreciation of vermouth's taste and the trend of low-alcohol cocktails are contributing to its rising popularity.

Chicago boasts over 200 neighborhood theaters, contributing to a vibrant local theater scene. Remy Bumppo in Lincoln Park, Lifeline Theatre in Rogers Park, and Writers Theater in Glencoe are highlighted for their contributions to the arts and community. Remy Bumppo is known for intimate performances of seminal playwrights, Lifeline Theatre for original plays based on literary works, and Writers Theater for classic works, soon to perform in a new building designed by Jeanne Gang. These theaters not only offer cultural enrichment but also engage with their communities through events like the Glenwood Ave. Arts Fest.

Milt’s Barbecue for the Perplexed in Chicago distinguishes itself in the local barbecue scene by adhering to kosher dietary laws, closing for the Sabbath and Jewish holidays, and donating 100 percent of profits to local charities monthly. Owner Jeff Aeder has created a modern and inclusive atmosphere, inspired by his favorite uncle and the works of Maimonides. The restaurant offers a variety of smoked meats, kosher wines, and Scotch, with an average meal for two costing about $70.

Dose Market, a monthly event in Chicago, brings together artisan food, fashion, and design vendors at the River East Art Center. Founded by media and style experts Emily Fiffer, Heather Sperling, Jessica Herman, and April Francis, the market has quickly gained popularity for its curated selection and vibrant atmosphere. Notable participants include chef Grant Achatz, who attracted visitors with free cocktails, and various vendors offering unique products like handmade stationery, house-made salumi, and vintage accessories. The market serves as a platform for local businesses to showcase their offerings and network.

The New York Times article '4 Towns, 4 Tasty New Reasons to Visit' reviews four restaurants in Chicago, San Francisco, Preston Hollow, and New Orleans, highlighting their unique culinary experiences and the backgrounds of their chefs and owners. Girl & the Goat in Chicago, opened by 'Top Chef' winner Stephanie Izard, offers a small-plates menu with a focus on meat. Prospect in San Francisco, from the team behind Boulevard, is a less formal dining experience with a younger crowd. The Bees Knees Cafe in Preston Hollow is a weekend lunch spot showcasing local produce. Mike's on the Avenue in New Orleans, reopened by Vicky Bayley and Mike Fennelly, brings Asian fusion and fresh sushi to the French Quarter. Each restaurant provides a distinct taste of its city's dining scene.

Chicago's craft beer scene is experiencing a renaissance, with new microbreweries like Half Acre Beer and Metropolitan Brewing opening on the North Side. Established breweries such as Goose Island continue to thrive, influencing a new generation of brewers. Popular bars like Michael & Louise’s Hopleaf Bar and Piece Brewery and Pizzeria are catering to the growing demand for local and artisanal beers. The city's diverse beer offerings and vibrant bar culture are attracting both locals and international beer enthusiasts.