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Rising prices are the biggest drag on bookings right now as the holiday season approaches, with nearly eight in 10 Americans saying inflation has made them rethink their holiday plans. But savvy shoppers who are flexible can still find an affordable deal by booking outside the main Thanksgiving and Christmas holiday slots, taking a shorter break, or even considering a trip to a cheaper foreign destination.
Full Story: TravelPulse (10/18), The New York Times (10/17) The Kimpton Fitzroy London is serving up a Halloween treat with devilish designer cocktails inspired by London's spooky past and tarot card readings this fall. The events draw on Victorian obsession with fortune telling with the hotel even featuring a decorative zodiac-themed mosaic in the lobby.
Full Story: Forbes (tiered subscription model) (10/18)  |
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Card issuer Capital One has turned up the heat on its rivals with the announcement of its Premier Collection hotel benefits program. Guests at top-end chains such as Leading Hotels of the World and 1 Hotels will enjoy a range of exclusive extras such as on-property credits, room upgrades and complimentary breakfast.
Full Story: The Points Guy (10/18) Fermented bean curd lends umami to Taiwanese chicken
Popcorn chicken is a popular dish at Taiwan's late-night "rechao" restaurants, many of which serve a version flavored with fermented bean curd called furu. "Furu is sort of like a substitute for soy sauce but it adds a completely different flavor," said Eric Sze, who serves a whole, deboned chicken marinated in furu and soy milk at his Brooklyn Taiwanese restaurant, Wenwen.
Full Story: Serious Eats (10/14)  |
Evan Funke of Los Angeles restaurant Felix knows how to make more than 155 pasta shapes, and he shares how to make tortellini through a process that he said uses "[just] sticks, hands and mind." A trip to Bologna, Italy, inspired Funke to learn from other pasta-makers who complete the process by hand, and he said after nearly 14 years he is still working to improve his craft.
Full Story: Eater (10/12) Ohio chef's dishes look simple but taste complex
After developing his skills in restaurant kitchens across the country, Chris Connolly is now leading the kitchen at Service Bar in Columbus, Ohio, offering dishes such as apple-glazed pork tenderloin and gnudi with butternut squash puree and celeriac sauce. "Every dish is meant to be simple on the plate but complex in taste," Connolly said of his approach to the menu. Full Story: The Columbus Dispatch (Ohio) (tiered subscription model) (10/17)
