Group Tour Culinary 2013 PLANNING Guide

Cooking classes Factory tours Cultural dishes Farm-to-table Regional specialties Distilled spirits Food festivals & events

Supplement to group tour magazine www.GroupTourCuLinary.com Culinary Tours in Oxford County …located midway between Toronto/Windsor and Niagara Falls.

Cheese Making Then & Now After all, this is Canada’s dairy capital! At its peak, in the 1800s there were 98 separate cheese factories in Oxford County. The fi rst cheese factory in Upper Canada was at Ingersoll, and was owned and operated by James Harris beginning in 1840. He authored the famous “mammoth cheese” which weighed as much as fi ve cows. It traveled to the New York State Fair and then was shipped to the Queen in England. Harris’ stately family home is now the upscale Elm Hurst Inn and Spa restaurant portion of the property. The fi rst cooperative cheese factory in Upper Canada was also in Oxford, and was founded in 1864 in the Norwich area. Today there are 3 artisinal cheesemakers in Oxford … Gunn’s Hill Artisan Cheese in Norwich township, Local Dairy Products in Ingersoll at the plant where the famous Ingersoll brand of cheese was originally made, and Bright Cheese and Butter Manufacturing just outside Bright. Crossroad Farms’Sheep Gouda and Quality Sheep Milk’s Greek feta and cheddar are 2 local sheep milk producers. Two local goat dairy farms also have their milk converted into delicious goat cheeses. Large corporate cheesemakers and processors such as Saputo and The Bright Cheese House call Oxford County home, too. After all, this is Canada’s dairy capital.

Visit the following sites on Oxford County’s CheeseTrail: Gunn’s Hill Artisan Cheese, Norwich Museum and Quaker Meeting House, Ingersoll Cheese Museum, Elm Hurst Inn and Spa, Dairy Capital Cheese Shoppe, Coyle’s Country Store, Walters Dinner Theatre, and Jakeman’s Maple Farm.

Jed Lau’s Culinary Tours Book an escorted group culinary tour led by Jed Lau, a former chef and TV personality. Visit local farms, kitchens, dining rooms, shops and markets. Cooking demonstrations and cheese factory tours are also available. www.simplycookingwithjed.com www.oxfordfresh.com | email: [email protected] www.tourismoxford.ca 1-866-801-7368 (Ext. 3354) and ask for Cathy. CB Group Tour Ad: Group Tour Culinary–2013

There’s something for everyone in your group, including you. From our homestyle cooking that satisﬁ es the pickiest eaters to our country store ﬁ lled with gifts and games for everyone. With our designated tour bus parking*, dedicated group phone line, and large party seating accommodations, it’s like we were custom built just for you. And as always, a meal for your driver and guide is on the house. It’s just one of our ways of making sure everyone on the road is taken care of.

crackerbarr el.com/tourgroups • 1-855-308-7369 Sunday–Thursday 6 a.m.–10 p.m., Friday & Saturday 6 a.m.–11 p.m. All locations company owned and operated.

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JOB INFO Page # 1 APPROVALS Job 52199 Group Built At 100% Bleed 11” h x 8.625” w 11” h x 8.625” w Creative Director None Tour Culinary Output At 100% Trim 10.75” h x 8.375” w 10.75” h x 8.375” w Client Cracker Barrel Scale 1” = 1” Viewing 10.75” h x 8.375” w 10.75” h x 8.375” w Copywriter None Live 9.75” h x 7.25” w 9.75” h x 7.25” w Proofreader R. Inscoe FONTS & IMAGES Fonts Producer None Minion Pro (Regular), Vonnes (BookCond, LightCond), Coldsmith (Medium) Account Mgr None Images None GTLeader_Jan2012.tif (CMYK; 300 ppi; 100%) Production Mgr Inks Project Mgr K. Krucker Cyan, Magenta, Yellow, Black NOTES Group Tour Culinary Group Tour

Culinary 2013 PLANNING Guide

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Browse Tour Itineraries at ExperienceGR.comPhoto: ©iStockphoto.com/RobynRoper Culinary experiences rekindle More than groups’ creative yearnings

a cooking class By Stephan Hengst

If you’re like most tour operators, you serve a variety of food lovers. You know people who just can’t get enough of food media while they are enjoying time at home; perhaps surfing the Web looking for new recipes, pinning photos of delicious dishes or maybe they’re just toggling back and forth between Cooking Channel and Food Network to see what their favorite personalities are cooking up. However, following a fabulous night at home gobbling up myriad food media they awake the next morning to go back to their job as an accountant, a lawyer, or some other desk job, just dying to get home and make something fun for dinner that evening. If this sounds like your groups, you’re not alone. For many years aspiring chefs were dissuaded from careers in food by parents that failed to the see the fact that they could become a success in the restaurant industry. All too often young people who loved to cook were told that they would be happier if they pursued a more traditional career. Consider- ing that many received assistance from their families when deciding where to go to college, the idea of a culinary career was pushed aside by most – and

instead many pursued careers that fell short of their Photo: Courtesy of The Culinary Institute of America true passions. For those yearning to get their hands dirty in the kitchen and experience what it would have been like to go to that chance to put on a pair of houndstooth pants, a crisp chef culinary school, The Culinary Institute of America has the per- jacket and a toque and experience so much more than a typical fect getaway: Culinary Boot Camp. There they will finally get cooking class as CIA Boot Camp offers an intensive immersion into the world of food. Learning how to cook and bake from the same instruc- tors that inspire students every day, they will have the chance to cook in many of the same kitchens that helped to start the careers of alumni like Anthony Bourdain, Michael Symon, Cat Cora, Anne Burelle and Duff Goldman. They’ll prepare and enjoy fabulous dishes alongside classmates, connecting with people who love food as much as they do. And at the end of each day they will dine at one or more of the CIA’s award- winning restaurants. Speaking of dining, for tour operators looking for something a little more casual than the CIA’s Culinary Boot Camps, the college also offers a variety of dining experiences at its public restaurants located on the CIA’s three domestic campuses. The restaurants, staffed by students of The Culinary Institute Photo: Aaron Ogg of America, can easily accommodate small groups, or larger 6 GroupTourCulinary.com CORPORATE OFFICE Group Tour Media 2465 112th Avenue Holland, MI 49424-9657 1-800-767-3489 (616) 393-2077 fax: (616) 393-0085 www.grouptour.com

PUBLISHER Elly DeVries I President

EDITORIAL Rick Martinez I Editor David Hoekman I Managing Editor Amanda Black I Senior Staff Writer Lindsey Corso I Staff Writer

Photo: Courtesy of The Culinary Institute of America ART DEPARTMENT Mark Dryer I Art Director groups up to 100 guests. Your participants can choose from The American Bounty, Jan Teeple I Editorial Graphic Designer Caterina de Medici, or The Bocuse Restaurant at the Hyde Park, N.Y., campus; the Sally Winthers I Marketing Graphic Designer Wine Spectator Restaurant in California’s Napa Valley; or Nao, featuring the Flavors of Latin America, at the college’s San Antonio campus. AUDIENCE DEVELOPMENT Visit CIARestaurants.com to learn more about each restaurant, and to see a pre- Ben DeVries I Audience Development Director view of their menus. Group reservations can be booked through this site as well. The CIA’s Boot Camps are offered SALES & MARKETING at any one of three prime travel Jamie Cannon I Marketing Manager destinations — New York’s bountiful Lori Bosch I Administrative Assistant Aaron Ogg I Content Marketing Director Hudson Valley, California’s incom- parable Napa Valley and the vibrant ADMINISTRATION city of San Antonio. Experience Boot Tonja Davis I Accountant Camp close to home or use it as the Jim Bowser I Webmaster perfect excuse to explore a com- pletely different part of the country. REGIONAL At our classic five-day Basic Train- REPRESENTATIVES ing or two-day programs like BBQ Boot Camp and just about any other Eric C. Lutey I Director of Sales culinary, baking or pastry specialty (800) 767-3489 x111 [email protected] AB, BC, MB, NB, NL, NS, PE, QC, SK, YT you can imagine, you’ll find the super-charged Boot Camp cooking Jim Holthaus I [email protected] (859) 273-6464 I IA, IN, MN, MI, WI, OH, TN, ON class that’s just right for you and your schedule. Not only will it make you a Fred Hunter I [email protected] (978) 319-4480 I CT, MA, ME, better home cook, but it will give you NH, RI, VT, Long Island NY a whole new appreciation for food.• Greg Jones I [email protected] (859) 273-6464 I DC, DE, MD, NJ, NY, PA, MO Learn more at: http://enthusiasts.ciachef. edu/boot-camps David Vandecar I [email protected] (214) 272-8989 I AK, CO, ID, KS, Photo: Courtesy of The Culinary Institute of America MT, ND, NE, OK, SD, WY, TX Ben DeVries I [email protected] (800) 767-3489 x150 I IL, NC, SC, VA, WV, KY

Marlene Smith I [email protected] Stephan Hengst is director of communications (231) 933-4900 I AR, AL, FL, GA, LA, MS and public relations for The Culinary Institute of Tom Ward I [email protected] America, a non-profit college offering associate (530) 676-2601 I AZ, CA, HI, NM, NV, UT, OR, WA and bachelor’s degrees with majors in culinary arts, baking and pastry arts and culinary science as well Connect with us on as certificate programs. Facebook and Twitter Photo: Courtesy of The Culinary Institute of America 2013 Planning Guide 7 Step into the kitchen and Culinary follow the lead of a master chef

classrooms By Amanda Black Photo: ©iStockphoto.com/Ziva_K Accomplished cook or beginner, every- Photo: Whole Foods Market one has something to learn in the kitchen. Cooking is a skill that improves with prac- tice. Thankfully, plenty of experts are willing to help anyone sharpen their food preparation talents. As more travelers clamor for tours taken to the next level, a hands-on cooking class helps fill the desire for tours with more. At cooking schools, TV studio kitchens, hotels, coffee bars and other demonstration spaces, groups learn to turn their kitchen skills into something spectacular. Here’s a look at six fantastic places to hone knife skills, learn how to create a gourmet meal or simply get some new ideas.

Photo: Whole Foods Market Cooking schools Alpharetta, Ga.

Georgia peaches aren’t the only thing on the menu at two Georgia cooking schools: Whole Food’s Salud! Cook- ing School at Harry’s Alpharetta, just outside Atlanta; and Publix Apron Cooking School. At Harry’s, Salud! classes are taught by chefs, cookbook authors, restauranteurs and other culinary experts. Hands- on or demonstration classes can focus on a number of topics, such as wine and cheese or seasonal favorites. Private classes are an option for groups and are custom designed. Publix Apron’s Celebrity Chef classes are led by cooking personalities, and local chefs lead Talk of the Town ses- sions. Group tour planners also can arrange for customized private classes. Publix also has cooking schools in seven Florida cities: Boca Raton, Jacksonville, Lakeland, Plantation, Sarasota, Tallahassee and Tampa. Additional Salud! cooking schools are in Johns Creek, Ga.; Nashville, Tenn.; and Charlotte, N.C.

Publix Apron Cooking School (770) 751-8561 www.publix.com/aprons

Salud! Cooking School at Harry’s Alpharetta (770) 442-3354 www.wholefoodsmarket.com/service/salud 8 GroupTourCulinary.com Viking Cooking Devil’s Thumb Ranch Resort & Spa School Tabernash, Colo. Greenwood, Miss. Culinary and craft beer enthusiasts hankering for knowledge and dining entertain- A culinary hotspot in the Mississippi ment have many enticing options at Devil’s Thumb Ranch Resort & Spa. Delta, Greenwood is well known to food- The Grand County resort 65 miles west of Denver offers chef demonstration ies. It’s the home base of Viking Range, a classes and dinners and a brewmaster dinner series. manufacturer of top-flight appliances as These culinary and dining programs are headed by Executive Chef Evan Treadwell, well as the foodie favorite Alluvian Hotel, who brings an award-winning background in culinary ingenuity that includes sourc- Viking Cooking School and plenty of ing and using local and sustainable products. good food served up in its restaurants. Added in 2012, Chef Demonstration Cooking Classes provide an entertaining and As filmmakers eyed locations for The delicious option Help — the 2011 film set and made in for groups up to Mississippi — they were drawn to Green- 70. Guests sip wine wood. The movie ended up filming in the while chefs create town also known for its connection to the evening’s repast blues music. Locals who helped cook for and share stories, the film are available to meet with groups. cooking tips and The original Viking Cooking School recipes. Events can location offers hands-on culinary experi- be tailored for cock- ences and demonstrations, and premier tail receptions and chefs are engaged for special event multi-course meals. weekends scheduled throughout the year. Tour planners can arrange private events, Devil’s Thumb Ranch picking a customized menu or choosing (970) 726-5632 from one of the cooking school classes. www.devilsthumb Eight additional Viking Cooking Photo: Devil’s Thumb Ranch Resort & Spa ranch.com Schools are located throughout the U.S.

Greenwood Convention and Visitors Bureau Jungle Jim’s International Market (800) 748-9064 Fairfield & Cincinnati, Ohio www.greenwoodms.org Not your average grocery store, Jungle Jim’s has two locations in Ohio, each exceed- Viking Cooking School ing 200,000 square feet and 150,000 items for sale. A paradise for foodies, Jungle Jim’s (662) 451-6750 is packed with fun, like quirky art, a greenhouse, gift shops and even a monorail in www.vikingrange.com/consumer/category/ Fairfield. cooking-school Groups can arrange for a quick meet-and-greet overview before shopping or take an hour-long walking tour led by a knowledgeable Jungle Jim’s tour guide. Along the way, the guide points out wacky attractions and leads groups to incredible edibles. The Fairfield location is also home to an event center and the Cooking School at Jungle Jim’s International Market. Led by Leigh Barnhart Ochs, the culinary classroom covers a wide variety of topics sure to delight recreational cooks. Beer, wine and spirits experts join accomplished chefs in leading the classes. Private classes can be arranged for groups of 40 or fewer, and hands- on classes accommodate groups of fewer than 25 people.

Jungle Jim’s International Market (513) 674-6023 PPhoto:hoto: Greenwood Columbus Food CVB Adventures www.junglejims.com Photo: Butler County Visitors Bureau 2013 Planning Guide 9 Kitchen on Fire CIA Cooking Berkeley, Calif. School Many of the recent trends in food — a move toward healthier, slower, more locally Hyde Park, N.Y. sourced meals — are nothing new in Berkeley, the Bay Area culinary capital. The Culinary Institute of America The California Cuisine movement was born here 40 years ago at Alice Water’s works to train the next generation of Chez Panisse, offering fine dining in its original downstairs restaurant and more chefs, but you don’t have to feel called casual but equally remarkable fare at its upstairs cafe. to the kitchen to experience their in- At Kitchen on Fire, Berkeley’s hands-on cooking school, chefs and teachers bring struction. people together through food and spirits. Kitchen on Fire works primarily with small, With a number of hands-on courses, local growers and winemakers to source its food. even home chefs can sharpen their skills The schedule and learn how to craft gourmet meals. of events includes The main campus is in Hyde Park, culinary demon- N.Y., and the culinary campuses in St. strations, chef-led Helena, Calif., and San Antonio also lectures and hands- provide hands-on instruction and on cooking classes. group-friendly meals. Private experiences On these campuses, visitors also enjoy and cooking parties visiting the retail stores (a dream for can be arranged for stocking the home pantry), embarking groups. on tours and, of course, dining. Every- Visit Berkeley thing from a quick cup of Joe to multi- (800) 847-4823 course full-service dinners are available www.visitberkeley.com for groups.

Kitchen on Fire Culinary Institute of America (510) 548-2665 (845) 452-9600 www.kitchenonfire.comBCVB-126 Group TourP hoto:Ad. Kitchen July on 2013_FORPUB.pdf Fire 1 7/23/13 10:28 AM www.ciachef.edu/visiting

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10 GroupTourCulinary.com Photo: ©iStockphoto.com/RobynRoper Raw ingredients are turned into Factory flavorful fare on a large scale By David Hoekman Touring factories that produce food gives groups insight and firsthand experiences into how ingredients are transformed into familiar, tasty foods. In addition to the fresh behind-the-scenes views, the fresh-from-the-line samples are awesome.

McIlhenny Company Avery Island, La.

Every bottle of the tangy Tabasco brand original red sauce is made by McIlhenny Company, located on Avery Island, La., and still family owned and operated. Avery Island is about 140 miles west of New Orleans. Edmund McIlhenny created Tabasco brand sauce in 1868 from a special variety of Capsicum pepper plants. On Avery Island, the invigorating aroma of pepper mash continues to fill the air. Visitors to the McIlhenny Company visitor center and pepper sauce factory see how Tabasco is aged in white oak barrels. The factory tour includes a film and a guided tour of the bottling and packaging operations, visible through Plexiglas panels. Pepper sauce bottling is done Monday through Thursday, although the factory tour is offered seven days a week. The tour takes about 25 minutes. Company products are for sale in the 2,400-square-foot Tabasco Country Store, and it’s possible to tour nearby Jungle Gardens, a 170-acre botanical garden. An admission fee is charged at the garden.

McIlhenny Company (800) 634-9599

www.tabasco.com Photo: McIlhenny Company

Widmer’s Cheese Cellars Theresa, Wis.

Cheese production is one of Wisconsin’s most important industries. In addition to large cheesemaking operations, some 60 artisan cheesemakers currently produce more than 600 different types of cheese. In Theresa, about 50 miles north of Milwaukee, three generations of Widmers have produced the family’s re- nowned Brick cheese. Joe Widmer sticks to the traditional method of brining the cheese, using the same bricks his grandfather used to weigh down the new cheese. Guided tours for groups are available Monday through Friday at 9:30 a.m., and reservations must be made in advance.

Widmer’s Cheese Cellars (888) 878-1107 Photo: Widmer’s Cheese Cellars www.widmerscheese.com 12 GroupTourCulinary.com Utz Quality Foods Hanover, Pa.

York County in central Pennsylvania markets itself as the factory tour capital of the world. Several of the 22 factory tours involve snack foods. The free, 60-minute tour at Utz Quality Foods in Hanover takes place from an enclosed catwalk above the factory floor. On the chip trip, visitors see how potatoes become Utz potato chips. Photo: David Hoekman Utz Quality Foods Inc. Blue Bell (800) 367-7629 Photo: York County CVB www.utzsnacks.com Creameries Brenham, Texas

Martin’s Photo: York County CVB Blue Bell Creameries, based in Brenham, Potato Chips Texas, a small town between Houston and Austin, has been making ice cream since 1911. Thomasville, Pa. Blue Bell is the third best-selling ice Martin’s Potato Chips in Thomasville cream in the United States, even though it’s is best known for its Hand Cooked Kettle only sold in 22 southern states. Cook’d potato chips. Its 35-minute walking tour goes through A free, 45-minute guided tour — avail- enclosed elevated corridors that look down able by appointment only at 9 a.m., 10 on three production areas. Gleaming ma- a.m. and 11 a.m. on Tuesdays — shows chinery fills up and places lids on ice cream firsthand how chips are made. containers that go to the blast freezer and then to stores. Martin’s Potato Chips Inc. After the tour, visitors get a dish or cone (800) 272-4477 of hand-dipped ice cream. www.martinschips.com Groups of 15 of more require a reserva- tion, and there is a small charge for the tour. Snyder’s of Hanover Blue Bell Creameries Hanover, Pa. (800) 327-8135 www.bluebell.com Snyder’s of Hanover is known as America’s Pretzel Bakery. The Hanover bakery offers a free, 30-minute in-house tour that shows everything from the mixing of pretzel dough Ben and Jerry’s to the salting and baking Ice Cream Factory Photo: York County CVB of pretzels. Everyone participating on the tour Waterbury, Vt. must be able to climb stairs. Tours are conduct- Ben and Jerry’s Ice Cream Factory in ed Tuesdays, Wednesdays Waterbury, Vt., provides 30-minute tours. and Thursdays at 10 a.m., A glassed-in mezzanine looks out on the 11 a.m. and 1 p.m. year- production floor, and the guide explains round. Reservations are ice cream production. The tour ends with a required at least 24 hours sample of the flavor of the day. Reservations in advance. are highly encouraged for groups of 10 or more. Snyder’s of Hanover (800) 233-7125 Ben and Jerry’s Ice Cream Factory www.snydersofhanover. (802) 882-2040 com www.benjerry.com 2013 Planning Guide 13 Hammond’s Candies Photo: Columbus CVB Denver, Co.

Hammond’s Candies, in Denver, built its reputation on the creation of hand-pulled candy canes and lollipops. Free 30-minute tours of the factory allow visitors to watch the candy makers and machines through large windows. Tours must be scheduled for groups of 10 or more. Tours run every half hour Monday through Friday from 9 a.m. to 3 p.m. and Saturdays from 10 a.m. to 3 p.m. Hammond’s Candies is closed on Sundays.

Hammond’s Candies (888) 226-3999 www.hammondscandies.com

Photo: Jelly Belly

Krema Nut Company Columbus, Ohio

In Columbus, Ohio, Krema Nut Company has been producing Krema Natural Peanut Butter since the company was founded in 1898. The recipe is simple and has not changed. No. 1 Fancy Grade Spanish peanuts are roasted in small batches just Jelly Belly before grinding. No salt, sugar, hydrogenated veg- Fairfield, Calif. and Pleasant Prairie, Wis. etable oils or other preservatives are added. Krema offers free hour-long factory tours by Jelly Belly, which produces jelly beans and other candies, offers a free, 40-min- appointment during the week. At least 30 people are ute walking tour of its factory in Fairfield, Calif., on weekdays. The guided tour is needed to schedule a group tour; up to 50 can be also offered on weekends, but the candy-making machines are not in operation. accommodated. Photo: Rustic Kitchen Bistro & Bar Photo: Rustic Kitchen Bistro & Bar In Pleasant Prairie, Wis., near Kenosha and Racine, groups can take a free tour A group of 29 or fewer will be scheduled with an of the Jelly Belly warehouse. existing tour. A 25- to 30-minute train ride makes stops at several stations with large screen Tours are conducted Jan. 4 through Sept. 28. video monitors showing the company’s century of candy making. The company also produces chocolates, candies nut mixes and snacks, available at the retail store. Jelly Belly (800) 953-5592 (Fairfield, Calif.) Krema Nut Company (866) 868-7522 (Pleasant Prairie, Wis.) (800) 222-4132 www.jellybelly.com www.krema.com

Photo: Columbus CVB

14 GroupTourCulinary.com 2013 Planning Guide 15 Cultural cuisine Taste the best of a destination, one dish at a time By Amanda Black

A good recipe builds on the basics and makes it all its own. The same can easily be said of cultural cuisine as a whole. New inhabitants bring with them their favorite tastes and traditional cooking methods. When this fuses with the local bounty, a whole new brand of cooking is born. These new tastes come to identify a region. Photo: ©iStockphoto.com/gvictoria Every bite is a chance to taste culture and connect with the history of a place.

Tex-Mex Photo: Kenny Braun Texas

They say everything’s bigger in Texas, much to the delight of group travelers with hearty appe- tites. Known as much for its barbecue as its burgeon- ing gourmet food scene, the Texas culinary scene long has known how to harness the local bounty. No matter where you roam in Texas, without a doubt a Tex-Mex restaurant will be close. Heav- ily influenced by history, Tex-Mex is a hybrid of Spanish, Mexican-Indian and Anglo fare that was originally created by Tejanos when Texas was part of Mexico. Today, the dishes remain just as common in the Lone Star State and have strayed little from their origins, relying heavily on the use of meat, beans, rice, a blend of chiles, spices and hot tortillas. From the Rio Grande Valley up into the Pan- handle Plains, hungry eaters can find traditional dishes served at local holes-in-the-wall to well established venues serving crispy and soft tacos; enchiladas; nachos with a blend of meat, cheese, and refried beans; and chili con queso as well as grilled chicken and beef fajitas — all served alongside tortilla chips and freshly made tomato salsa.

Texas Tourism (512) 936-0100 www.traveltex.com

16 GroupTourCulinary.com Photo: Arnold’s/Courtesy of Cape Cod Chamber of Commerce Portuguese cuisine Cape Cod, Mass.

It’s right in the name — cod was part the New. of the draw that brought Portuguese Travelers with a sweet tooth, listen sailors to the New World. Throughout up: bakeries in Provincetown and neigh- the New England coast, especially on boring towns specialize in malasadas, a Cape Cod, elements of Portuguese cui- fried pastry worth the calories. They are sine are served daily. also popular in Hawaii. A close relative to other Mediterra- nean cuisines, the recipes brought to the Cape Cod Chamber of Commerce New World encompass fresh seafood, a (508) 362-3225 variety of spices and garlic. Few cooks www.capecodchamber.org can do as much with cod, which is often smoked, and many meals end with a glass of port, a type of fortified wine. Whether groups are grabbing a quick meal from an oyster shack, bellying up to the raw bar or sitting down to a full- on Portuguese meal, they can sample this cuisine where the Old World meets

A taste of England Stratford, Ontario

Located in Perth County, Stratford of the region. may be best known for its Shakespeare The group sales staff of the Stratford festival. But the town along the Avon Festival has myriad ideas for enjoying Be sweet and River is as passionate about food as the- Stratford’s regional tastes. Picnics in the ater. Its culinary scene has been growing park (and what a lovely park it is) and you’ll get the good and developing since the 1830s, without buffets are popular for groups, match- chocolate pie. sacrificing the importance of the local ing perfectly with theater shows and harvest. The tastes of the Old World are behind-the-scenes tours. combined with the bounty of the New World throughout Stratford. Stratford Tourism Alliance Greenwood is... From one of Ontario’s oldest farm- (800) 561-7926 proud host to ers’ markets, operating since 1855, to www.savourstratford.com ” the influential Stratford Chefs School “The Help. Stratford Festival and frequent special culinary events, (800) 567-1600 it’s clear that food is an important part www.stratfordfestival.ca

Photo: Ontario Tourism Marketing Partnership Corporation

For a free copy of the tour map, visit us online.

Group Travel Rebates available.

2013 Planning Guide 17 Floridian fusion Photo: Lincoln City Visitor & Convention Bureau Miami

Miami has always been a feast for the senses — from whimsical art deco architecture and sultry ocean breezes to Latin music rhythms — but its cuisine has a way of stealing the show. With epic culinary events and celebrity- packed eateries, Miami has made a splash on the gastronomy stage. Norman Van Aken, known as the founding father of new world cuisine, is the legendary chef of Tuyo Restaurant in downtown Miami. He calls Miami’s cuisine “a fusion of Latin, Caribbean, Asian, Afri- can and American flavors.” Miami’s dining scene reflects its international flavor, from Cuban, Haitian, Peruvian and Colombian to Indian, Thai, Japanese and Argentinean. Star chefs such as Van Aken — drawn by the tropical resort lifestyle, fresh seafood and south Florida’s signature creative energy — contribute to one of the most distinctive cuisine scenes in the U.S. With Pacific Northwest’s organic culture more than 6,000 eateries — from casual Lincoln City, Ore. alfresco cafes perfect for people watching to palaces of haute cuisine — Miami is a seri- The Central Oregon Coast is loved for its beaches and perfect conditions for ous see-and-be-seen culinary hotspot. flying kites as much as its arts scene. It’s also gaining points among the foodie crowd, especially those who live by the mantra that local is best. Greater Miami Convention In the Pacific Northwest as a whole and Oregon in particular, the local and Visitors Bureau resources are especially rich. Locals have long looked to the Pacific Ocean and (800) 933-8448 nutrient-rich land to get their fill of fresh food. www.miamiandbeaches.com In Lincoln City, this comes together as gourmet chefs harness fresh seafood and wild edibles for their dishes. Chef Sharon Wiest leads the Photo: Lincoln City Visitor & Convention Bureau Culinary Center, the centerpiece of Lincoln City’s food scene. With cook-offs and classes for Photo: Kenny Braun groups, the Culinary Center focuses on the abundant foods of the Pacific Northwest. They feature locally grown and raised foods, including organic vegetables, grass-fed natural meats, prairie-raised chickens and the Oregon Coast’s vast array of fresh seafood and shellfish. The Culinary Center also strength- ens the connection between food producers and the consumer, such as through a field trip to an oyster farm or having a farmer help teach a class.

Lincoln City Visitor & Convention Bureau (800) 452-2151 Photo: Ines Hegedus-Garcia www.oregoncoast.org 18 GroupTourCulinary.com 2013 Planning Guide 19 So fresh, so green Farm-to-table events, restaurants and tours tell tasty stories By Aaron Ogg

Nothing compares to a healthy helping of farm freshness. Food simply tastes different when you get to see where it grows, how it’s made and can follow the path directly to your plate. It’s as much about the journey of these tasty fruits, vegetables, meats and cheeses as it is their deliciousness. Knowing the story of hardworking farmers and locally committed chefs makes those meals all the more scrumptious. Have your pick of the following fresh and yummy suggestions and enjoy the fruits of pure, honest labor. Photo: ©iStockphoto.com/monticello

Sandiwood Farm Wolcott, Vt.

At Sandiwood Farm, farm to fork is all in the family. Owners Bob and Sara Schlosser were married on the 75-acre site where the farm — named after their two children, Sandi and Kyle Woodrow — now stands. In 2012, the Schlossers made a com- mitment to agritourism in addition to their regular farming activities of producing chemical-free plants and produce, cutting flowers and boiling maple syrup from their sugarbush. Sandi, a graduate of the New England

Photo: Tasha Wallis

Photo: Sandiwood Farm

Culinary Institute in Montpelier, Vt., was another option for groups, Schlosser said. raised on the farm and is now farm chef. Plan an evening for a unique sit-down Her talents shine through in Sandiwood’s experience. Reservations should be made farm-to-fork sunset dinners with farm at least a month in advance. tour. The ingredients used are sourced from the farm and locally, and are heavy Sandiwood Farm on vegetables, herbs, fruits, meats and (802) 888-2881 flowers. Buffet-style or plated lunches are www.sandiwoodfarm.com 20 GroupTourCulinary.com Finger Lakes there is an ample selection of Finger region Lakes wines. Cayuga County, N.Y. At Bee Attitudes, groups learn the art of beekeeping and can watch In New York’s Finger Lakes region, food- a honey demonstration or make ies find much to celebrate. their own. In addition, the family The roadside farm stands, working farms farm specializes in lavender produc- and traditional, locavore-inspired restau- tion and offers the opportunity for rants of Cayuga County beg to be explored visitors to make their own lavender with a big appetite. oil. Be sure to snag some granola or Groups can get their fill of fresh fruit lavender honey biscotti before you when they pick apples, peaches, pumpkins head out. and gourds at Owen Orchards in Weedsport. Next, consider lunch at BeauVine Chop Cayuga County Office of Tourism (315) 255-1658 House & Wine Bar in Auburn, where the www.tourcayuga.com foods are locally grown and sourced and Photo: ©iStockphoto.com/jordan_rusev

Athens Food Tours Athens, Ga.

Already home to a bustling, eclectic crafts of the area’s artisans. music and entertainment scene, Ath- Tours run three to four hours and ens also continues to feed an already feature the farmer’s market plus stop- Photo: ©iStockphoto.com/egal strong locavore mindset. overs at four to five eateries in Athens’ Tourism Kelowna That is explored in depth by Athens downtown and Normaltown neigh- Kelowna, Food Tours, which offers a variety of borhoods. Tours only visit locally- British Columbia fresh options for groups that include owned, preferably sourced restaurants. plenty of sampling. The outfit also A minimum of eight people is Kelowna has farm-to-table down to a weaves Athens music, architecture and required for a private tour. Vegetarians natural science. lifestyles throughout the experiences. and vegans are accommodated. That is largely thanks to a team of farm- On the company’s Farmer’s Market ers and chefs who get what it means to be tour, visitors check out the hand- Athens Food Tours committed to excellence and produce only crafted breads, granola, coffee, juice, (706) 338-8054 www.athensfoodtours.com the best foods and meals for their local locally-grown flowers and handmade community and visitors. Options in Kelowna include a bevy of Photo: USDA orchards, farms, artisan shops, restaurants and wineries. There are also museums dedicated to preserving the region’s agricultural heritage. The BC Orchard Industry Museum features exhibitions showcasing Okanagan Valley’s rich food history, focusing on pack- ing, processing, home preserving, picking, orchards, marketing and awards won by British Columbia growers. At The Jammery, groups are greeted by historical photographs of the local fruit industry and enjoy sampling products made on site. Its restaurant serves all-day breakfast with all-you-can-eat waffles as well as a variety of sandwiches, wraps, pies and ice cream.

Tourism Kelowna (800) 663-4345 (250) 861-1515 www.tourismkelowna.com 2013 Planning Guide 21 America’s Photo: Sacramento CVB Farm-to-Fork Capital Sacramento, Calif.

Laying claim to the title of “America’s Farm-to-Fork Capital,” Sacramento should be top of mind among tour planners eager to give their groups a taste of home grown deliciousness. The region contains 7,000–8,000 acres of boutique farms and boasts more than 50 farmers markets, many of which are open year-round.

“We buy blueberries from Stockton, lamb from Dixon, lavender from Placer- ville, fresh fish from Sloughhouse and • HOME TO CALIFORNIA’S broccoli and cauliflower from Sacra- LARGEST FARMERS’ MARKET mento,” said Randall Selland, owner of • 7,000-8,000 BOUTIQUE FARMS IN Sacramento establishments The Kitchen, THE REGION Ella Dining Room & Bar and Selland’s Market-Cafe. • AWARD-WINNING CHEFS & RESTAURANTS “There is no other place in the United States that grows and distrib- utes more food for consumers than the Contact the Tourism team for farm-to-fork itineraries Sacramento region does.” FARMTOFORKCAPITAL.COM/GROUP-TRAVEL In addition, Sacramento hosts an annual Farm-to-Fork Week, slated for Sept. 21–29 this year. The event features restaurant specialty dinners, gourmet VISIT S OUTheAST IndIAnA meals on local farms, wine tastings, Visit Southeast Indiana’s parades, a cattle drive, cooking demonstrations, celebrity chefs, butchering demonstrations and classes and cookbook signings.

Sacramento CVB (916) 808-7777 www.farmtoforkcapital.com

Savor a Brewing Tradition in Aurora, Indiana • Beer tasting, production area tour, souvenir pint glass, $10/person • Beer & beer bread tasting, hands-on beer bread mix making activity, $10/person • Dining at the Brewery (wood-fired pizza, sandwiches or platters of house-smoked meats with sides), beverage, $15/person • Handcrafted beers and ales • On-site Artisan Center Contact Dearborn County Group Sales, Sally McWilliams at 812-265-6999 or [email protected] www.TOURSoutheastIndiana.com South of I-74 & west of I-275, 20 minutes west of Cincinnati

Photo: Robert Couse-Baker

22 GroupTourCulinary.com Farm to Fork and Photo: ©iStockphoto.com/sara_winter Feast Experience Noble County, Ind.

In northeastern Indiana, there is a place that lives to tell the tale of the deliciousness it so proudly produces, fresh from the farm and cooked brilliantly by the area’s top-notch chefs. That place is Noble County, where groups can pick their own fruit, check out a farmer’s market, see bison and sip away at a local winery. Its Farm to Fork and Feast Experience features nine host farms each with its own unique agricultural character. At Cook’s Bison Ranch in Wolcottville, visitors see more than 300 head of bison. Group tour options include a guided wagon ride into the field to see and hand feed bison; a chuckwagon lunch or dinner tour; and a basic lunch or dinner option with musical entertainment available upon request. Its season is May–October, with reservations preferred. For fresh picked apples, there’s no beating Orchard Hill Farms, just outside Kendallville. Their market store also sells locally produced honey and apple butter.

Noble County CVB (260) 599-0060 www.visitnoblecounty.com Culinary Treasures Await You Discover the culinary treasures of Historic Corydon, Harrison County where you can awaken your senses to the aroma, tastes, and atmosphere of our local eateries. Uncork a local winemaker’s vintage and let the adventures begin. Plan your visit to include: Horseshoe Southern Indiana Corydon Capitol State Historic Site Zimmerman Art Glass Factory Cooking With Wine & Herb Class Historic Corydon Shopping District Wine tasting at any of our 4 local wineries

For more Historic Corydon, Harrison County group ideas, visit thisisindiana.org or contact Stacy Pirtle at 888-738-2137 or [email protected].

thisisIndiana.org | 888-738-2137

2013 Planning Guide 23 Must eats Regional specialties reign across North America By Lindsey Corso Despite the popularity of homogenized fast food, regional fare still holds a major place in the hearts of natives and tourists alike. Some dishes are as rich in history as they are in flavors; others are just plain comfort food. All of them are unique to their area and people have traveled far-and-wide for the “real deal.” Photo: Tourism Sault Ste. Marie Photo: ©iiStockphoto.com/Adventure_Photo Here is a sampling of “must eats” from across the U.S. and Canada.

Flying fish and Photo: Woodley Wonder Works/Flickr sloppy sandwiches

The Pacific Ocean offers its share of great seafood. The riv- ers of Washington State are teeming with wild salmon. Be sure to check out Pike Place, Seattle’s fish market known for their tradition of fishmongers throwing fish that customers have purchased, before they are wrapped. Farther north you’ll find the prized king crabs off the Alas- kan coast. These crustaceans are famous for their giant size and tasty meat; and for being so dangerous to catch, as portrayed on Discovery Channel’s reality show, Deadliest Catch. There are three varieties: red (the most prized), blue and golden. Head inland to Iowa and get a little messy when you devour a loose-meat sandwich. These date back to 1926 when local butcher Fred Angell blended spices with Midwestern ground beef to create the “Maid-Rite” sandwich — just ground beef on a bun, no sauce, no ketchup. These are served up at Maid-Rite, a Des Moines, Iowa-based diner with locations in 11 states: Arkansas, Colorado, Iowa, Il- Pike Place Market Maid-Rite linois, Minnesota, Missouri, North Carolina, Ohio, Texas, Utah (206) 682-7453 (515) 276-5448 and Wisconsin. http://pikeplacemarket.org http://maid-rite.com

Spicing it up bread, coated in yellow mustard, then layers of roast pork, glazed ham, Swiss cheese and thinly sliced dill pickles. Louisiana offers up one hot dish — a mix of rice, veggies and Once assembled the sandwich is pressed on a grill until both meat (anything from chicken to gator), known as Jambalaya. sides are crispy and the cheese is melted. Finally it is cut into diago- You can order it nal halves before serving. in red (Creole, with Miami Culinary Tours offers a taste of this culinary delight along tomatoes) and brown with healthy helpings of area architecture and history on its South (Cajun, without), or Beach Food Tour. Visitors also can try the mouth-watering ceviche, toss in some shrimp authentic empanadas, French lobster bisque and pisco sour. and andouille sausage. Louisiana Travel Promotion Association The Cubano, or (800) 487-3457 the Cuban sandwich, www.ltpa.org is a mainstay of south Photo: Shubert Ciencia/Flickr Florida where many Miami Culinary Tours Cubans have settled since the early 20th century. (786) 942-8856 A traditional Cuban sandwich starts with authentic Cuban www.miamiculinarytours.com

24 GroupTourCulinary.com Sweet and salty Canada

Canada is home to some quirky and unique culinary dishes wholly embraced by its citizens. Quebec claims several of these. The first is poutine, a concoction of greasy French fries generously slathered in gravy and cheese curds. It originated in Quebec in the 1950s and has since been adapted in many ways from gourmet versions with lobster to a doughnut version.

Photo: Taylor Dahlin/Flickr

Photo: Wendy Piersall /Flickr

Cherry and tomato red

Michigan is the leading producer of tart cherries in the U.S., producing more than 70 percent of the crop each year. Tart, or sour, cherries, are seldom sold fresh and generally canned or frozen shortly after harvesting for use throughout the year. One of Michigan locals’ favorite uses for these tart cherries is baking delicious, flakey cherry pies. Traverse City is one of the best places in Michigan to find this fruit. They claim to be the “Cherry Capital of the World” and host an annual National Cherry Festival in early summer where they bake the world’s largest cherry pie. Head to Chicago and dig into some deep-dish pizza (sometimes called Chicago-style), first invented at Pizzeria Uno (now Uno Chicago Grill) in 1943. With a crust up to three inches tall and thick layers of toppings, this dish more closely resembles a If you are craving something sweet, get your hands on a pie than a pizza. BeaverTail — not an actual beaver’s tail, but a delicate and It is baked in a round steel pan and then assembled “upside sweet pastry. The fried-dough treats are shaped to resemble down” — the crust is covered in cheese, followed by various real beaver tails and are often topped with chocolate, candy meat and vegetable toppings and then topped with sauce. and fruit. Sold first in Ottawa, they are now served at pastry stands operated by BeaverTails Canada Inc. throughout Traverse City CVB Uno Chicago Grill Canada, the U.S. and Saudi Arabia. (800) 940-1120 (508) 561-9292 Another classic Canadian dessert is butter tarts, made with www.mytraversecity.com www.unos.com butter, sugar, syrup and eggs, filled in a buttery pastry shell that often includes raisins or nuts. Photo: ©iStockphoto.com/HHltDave5 This dish has been around for at least a century — the first recorded recipe is from Barrie, Ontario, dating back to 1900.

BeaverTails – Ottawa Civic Center (613) 580-2429 http://beavertails.com

Tourisme Quebec (514) 873-2015 www.bonjourquebec.com Photo: Hisakazu Watanabe/Flickr 2013 Planning Guide 25 More ‘za, home of the Philly, Photo: Kristen Taylor/Flickr wings and lobstah

Pizza also has a strong connection to New York. Unlike the deep-dish, New York-style pizza is known for its large, wide, thin and crispy shape. And ask any local — the only way to eat it is folded. Try a slice with A Slice of Brooklyn Bus Tours, which high- lights the incredible pizzerias, landmarks, movie locations and points of interest that have made Brooklyn famous. The east is full Photo: yuri long /Flickr of other regional favorites. The Philly cheesesteak is the icon of Philadelphia — a The recipe involves deep-frying unbreaded chicken wings long, crunchy roll then slathering them in a spicy sauce. filled with thin slices Head to Maine for its famous lobster roll — chunks of sweet of rib-eye beef and lobster meat lightly dressed with mayo or lemon or both and Cheez Whiz. Fried heaped in a buttered hot dog bun. With Maine providing more onions and peppers than 80 percent of the lobster supply, it’s the place to taste. are common toppings and the Whiz can Maine Office of Tourism Philadelphia CVB be substituted with (888) 624-6345 (215) 636-3300 provolone. www.visitmaine.com www.discoverphl.com Buffalo wings are found at bars, sporting events and festivals across the states, A Slice of Brooklyn Bus Tours but this spicy finger food traces its roots back to one place: (888) 224-7031 Buffalo, N.Y. www.asliceofbrooklyn.com

26 GroupTourCulinary.com WV-CULINARY-CHEF_Layout 1 7/15/13 1:55 PM Page 1 Silky smooth sipping Savor the taste and heritage of distilled spirits By Rick Martinez

Distilled spirits have a lengthy heritage in the United States and Canada. The origins of whiskey date back to colonial times, and American whiskey is a spirit made only with corn — a native American grain. The distilling industry in the U.S. and Canada produces whiskey, rum, vodka, gin, liqueurs, spirit coolers and basic ethyl alcohol. There are also spirited fusions with beer and wine.

Historic routes highlight the libations’ heritage, including the American Whiskey hoto: ©iStockphoto.com/Ljupco hoto: P Trail, Kentucky Bourbon Trail and Tennessee Moonshine Trail.

Jack Daniel’s Photo: Daniel Hartwig Lynchburg, Tenn.

Jack Daniel’s is famous for its Old No. 7 Brand Tennes- see Whiskey. It’s a hearty heritage for the company, which dates to 1866 — the year after the end of the Civil War — and is based in Lynchburg, Tenn. The distillery is the oldest federally-registered distillery and is listed on the National Register of Historic Places, said Steve May, director of Jack Daniel’s Lynchburg Homeplace. Free 1¼-hour tours are offered that are mostly outdoors. For a fee, distillery tours can include samples of its products. Sampling tours are on a first-come, first-served basis. Groups of 25 or more are asked to contact the Jack Dan- iel’s Visitor Center in advance of visits. To maximize the experience, Jack Daniel’s officials sug- gest spending at least five hours in Lynchburg. The visitor center is within walking distance of Lynchburg Hardware & General Store and Miss Mary Bobo’s Boarding House Restaurant (with reservations recommended).

Jack Daniel’s Miss Mary Bobo’s (931) 759-6357 Boarding House www.jackdaniels.com Restaurant (931) 759-7394 Lynchburg Hardware & General Store www.jackdaniels.com (931) 759-4200 www.jackdaniels.com

28 GroupTourCulinary.com Newport Distilling Co. Okanagan Spirits Newport, R.I. Vernon and Kelowna, British Columbia After a 135-year absence, rum-making returned to Rhode Island in 2006 in Newport. Located in a city that was home to 22 distilleries in the late 18th century, Newport Okanagan Spirits was founded by Distilling Co. brought the distilled spirit back with Thomas Tew Rum, named for a a former forester who learned to craft pirate who was once a privateer. hard spirits from a master German Newport Distilling produces its product in a distillery directly affiliated with and distiller. operated by Coastal Extreme Now with distilleries in Vernon and Brewing Company. nearby Kelowna, Okanagan Spirits The Newport microbrewery’s crafts its spirits from 100 percent British signature beers are under the Columbia fruit with no additives. The Newport Storm label, and they craft distillery creates 25 different types include the flagship Newport of alcohol, including liqueurs, brandy, Storm Hurricane Amber Ale. marc (or grappa), whiskey, gin, vodka, In 2011, Newport Storm absinthe, aquavit and malt whiskey. Brewery and Thomas Tew Its prime eau de vie products include Distillery opened in a combined Canados, Hyslop Crab Apple, William facility. Pear, Italian Prune, Old Italian Prune, Its visitors center is open Raspberry Framboise and Saskatoon Photo: Coastal Extreme Brewing Co./Newport Distilling Co. for guided tours and tastings Grappas. weekdays and weekends except Okanagan Spirits claimed distillery Tuesdays and holidays. Private tours and self-guided tours are also options. Reserva- of the year and spirit of the year for its tions are needed for regular tours for groups of 10 or more or private tours. Blackcurrent Liqueur at the World Spir- Rum tours include samples of Thomas Tew Single Barrel rum’s three stages; beer its Competition in Klagenfurt, Austria, tours include four Newport Storm samples; and souvenir glasses go with each tour. in March. While Okanagan Spirits welcomes Coastal Extreme Brewing Co. Newport Distilling Co. groups of six people or fewer to drop (401) 849-5232 (401) 849-5232 in anytime to see its fruit processing or www.newportstorm.com www.newportstorm.com/makerum.asp spirits distillation at both sites, it asks that larger groups make reservations Railean Distillers for tours. Both distilleries are closed Mondays. San Leon, Texas Okanagan Spirits Kelly Railean opened Railean Distillers in San Leon, Texas, in 2006 because she (888) 292-5270 wanted to make handcrafted rum. (778) 484-5174 (Kelowna, British Columbia) “My fascination and passion for sailing, tropical islands, pirates, parrots and, of course, (250) 549-3120 (Vernon, British Columbia) rum and tequila determined my destiny,” said Railean, company president and CEO. www.okanaganspirits.com Railean Distillers makes handcrafted El Perico (which is Spanish for parakeet), a 100 percent Blue Agave American-made spirit. Railean claims to be the only U.S-certified handcrafted rum and agave distiller. Its products are distributed in Texas, Arizona, Arkansas and California. The company’s distillery on Galveston Bay offers a 1 ½-hour tour-and-tastings by appointment only, with reservations at least a month in advance. The tours include time with Railean, a master distiller who discusses rums and agave spirits including tequila with ½-ounce servings of each of her spirits. Cost is $5 per person, which includes a souvenir shot glass. The distillery can accommodate groups of up to 40 people on tours. It has scheduled tours on select Saturdays.

Railean Distillers (713) 545-2742

www.railean.com P hoto: R ailean D istillers Photo: Okanagan Spirits 2013 Planning Guide 29 Buffalo Trace Distillery Frankfort, Ky.

Buffalo Trace Distillery in Frankfort, Ky., stands on the oldest distilling site in the United States. The distillery’s tradition dates to 1787, and includes E.H. Taylor Jr.; George T. Stagg; Albert B. Blanton; Orville Schupp; and Elmer T. Lee. Designated a National Historic Landmark in March, the property got its first new building — a 1,500-square-foot warehouse — on its 130-acre complex in more than 60 years, according to Amy Preske, public relations and events manager. The distillery is family-owned and operated by New Orleans-based Sazerac Co. It produces bourbon, rye and vodka on site including its namesake brand, Buffalo Trace Kentucky Straight Bourbon. Buffalo Trace Distillery offers three Photo: Buffalo Trace Distillery complimentary group tours year-round. The Trace Tour covers the origins of the hind the scenes on the bourbon-making Buffalo Trace Distillery distillery, Kentucky bourbon and Buf- process. The Post Prohibition Tour (800) 654-8471 falo Trace Kentucky Straight Bourbon details the history and architecture of (502) 696-5926 Whiskey. The Hard Hat Tour goes be- post-Prohibition bourbon history. www.buffalotracedistillery.com

30 GroupTourCulinary.comBTT-13310-3 - Group Tour Culinary Planning Guide 13.indd 1 7/15/13 4:08 PM Hillrock Estate Photo: Hillrock Estate Distillery Co. Distillery Co. Ancram, N.Y.

Hillrock Estate Distillery Co. is one of the few field-to-glass whiskey producers in the world. Based in the Hudson River Valley town of Ancram, N.Y., about two hours north of New York, Hillrock claims to be the first U.S. distillery since before Prohibition to floor malt and handcraft whiskey on site from estate-grown grain. Think small winery, and that’s the idea. Its whiskey production started in Oc- tober 2012. Its prime offering is its Solera Aged Bourbon. Hillrock Estate features an 1806 Georgian house built by Revolutionary War captain and grain merchant Israel Harris. It overlooks the distillery and 100 acres of farmland growing heirloom varieties of rye and barley. The distillery complex includes the malthouse, granary and visitor center and the distillery, which features a custom-made 250-gallon copper pot still. Group tours and tastings are available by appointment.

Hillrock Estate Distillery Co. (518) 329-1023 www.hillrockdistillery.com

Photo: Hillrock Estate Distillery Co.

2013 Planning Guide 31 Foodie fun Culinary events bring together groups with similar tastes By Aaron Ogg

When it comes to enjoying anything from small plates to a sumptuous, sit-down feast, the more the merrier is a phrase that rings especially true. Tasting new cuisine and unique spins on old favorites often is an activity best shared with new friends and acquaintances. There is just something about new culinary experiences that has the power to bring people together in a comfortable and jovial way. Here are a few great culinary events and festivals sure to

Photo: Courtesy of Culinaria tickle your group’s tastebuds and get the conversations going.

Lobster Days at Mystic Seaport Photo: Courtesy of Mystic Seaport Mystic, Conn.

Every Memorial Day weekend, sea- celebration and, for that matter, any food lovers turn out to Mystic, Conn., other time of year. Its 19 acres include to get their fill of fresh lobster claws the Charles W. Morgan, the last wooden drizzled in butter. Lobster Days is all whaleship in the world, a coal-fired about cracking into one of Connecti- steamboat that cruises down the Mystic cut’s tastiest culinary sensations and River, interactive exhibits and a work- learning about the region’s rich history. ing preservation shipyard. There is also Mystic Seaport is a first-class group a beautiful collection of gardens with destination during this crustacean hundreds of different plant varieties.

Photo: Courtesy of Mystic Seaport

The Burrows House and Buckingham Hall House gardens re-create two 19th- century gardens. Tickets are discounted for groups; however, the price of food is flat as the event is a fundraiser for the local Rotary club.

Mystic Seaport (888) 973-2767 www.mysticseaport.org 32 GroupTourCulinary.com White Gull Inn fish boils Door County, Wis.

It’s said that the delicious tradition of the Door County fish boil goes back to at least the turn of the 19th century. Loggers, sailors and commercial fishermen would prepare heaps of fish in cauldrons — sometimes on the boats. It was a great way to feed massive, hungry teams of workers. Fish boils are still wildly popular among Door County resi- dents and tourists today, and the tried and true meal and tech- nique has remained the same. You need loads of whitefish and red potatoes, a 20-gallon cauldron, salt and a master boiler who knows what he’s doing. The preparation is as much as spectacle Photo: Courtesy of Culinaria as the meal — especially the “over boil,” which removes all of the Culinaria Wine & Culinary excess oils and fats in a burst of flames. The White Gull Inn’s traditional Door County fish boils in Arts Festival Fish Creek are held Wednesday, Friday, Saturday and Sunday San Antonio evenings May through October and on Friday nights only for the rest of the year. Formerly the San Antonio New World Wine & Food Festival, this five-day event brings together a variety of regional and exotic White Gull Inn Door County Visitors Bureau meals and tasty bites. It is helping put San Antonio on the map as (888) 364-9542 (800) 527-3529 a rich, multi-layered foodie destination. www.whitegullinn.com www.doorcounty.com Staple events include a food truck competition; best of Mexico showcase; a grand tasting event at the Grotto on the Riverwalk; and a burgers, beer and barbecue feast featuring some of the best San Antonio eateries whipping up their creative interpretations of the classic backyard fare. Culinaria is big on locally sourced ingredients, which is well reflected in most of the menu items. To further its mission, the non-profit organization behind the festival recently launched plans for The Culinaria Educational Center and Gardens. “The availability of local, fresh produce changes the way people view healthy eating and nutrition,” said Suzanne Taranto, Culinaria president. “The garden will be the perfect space to host chef demonstrations, dinners and nutritional seminars.”

Culinaria Wine and Culinary Arts Festival (210) 822-9555 www.culinariasa.org Photo: Courtesy of White Gull Inn

savory meals they taste with a variety of Taste of Edmonton workshops, which have covered brin- Edmonton, Alberta ing and crusting meat, smoking your Calling this event a festival somehow edibles, preparing seafood and gluten- doesn’t do it justice. free meals. Held in Sir Winston Churchill Heading into its 30th year, Taste of Square in downtown Edmonton mid Edmonton is also the place to be for to late July, the Taste of Edmonton is a eclectic live music including folk, jazz 10-day spectacle featuring the city’s best and several other genres to make the food and drink and is the largest food ears in attendance as happy as the bel- festival in western Canada. lies. This year’s event had more than 40 performances scheduled. The cuisine types served are many, Photo: Edmonton Economic Development Corporation and include Indian, Japanese, Italian, Taste of Edmonton Chinese, Mediterranean, Caribbean, In addition to extensive sampling, (780) 423-2822 Korean, Mexican, Malaysian and Thai. visitors can learn how to prepare the http://tasteofedm.ca 2013 Planning Guide 33 Pork & Brew BBQ State Championship Rio Rancho, N.M.

Slated for July 4–6, 2014, this annual event in its 11th year features BBQ entries from more than 50 participants around the country. The event is sanctioned by the Kan- sas City Barbecue Society, the world’s largest organization of barbecue and grilling enthusiasts with more than 15,000 members worldwide.

Photo: Courtesy of Rio Rancho CVB

The 2013 event offered up $10,000 in While in the Rio Rancho area, visitors prize money to the best backyard chefs. can also sign up for a guided group float The three-day festival features the best trip with Quiet Waters Paddling Ad- barbecue vendors from around the region ventures or take to the skies with Sweet along with beer, live music and interactive Escape Ballooning. family activities. About 20,000 turn out every year to sample the goods and get a little Rio Rancho CVB messy in the process. Other events include (888) 746-7262 pig races, fun jumps and magic shows. www.rioranchonm.org

Photo: Courtesy of Mystic Seaport Kentucky Photo: Courtesy of Kentucky Bourbon Festival Bourbon Festival Bardstown, Ky.

Bourbon making is a Bardstown tradition that dates back to 1776. The place just keeps getting better with age, too, both in terms of perfecting the art of distillation and promoting its heritage and considerable wares. Bardstown’s annual Kentucky Bour- bon Festival, which drew 52,000 people from 41 states and 12 countries in 2012, is slated for Sept. 17–22 this year and Sept. 16–21, 2014. It is both a sipping and savoring spectacle with plenty of bourbon-infused dishes and good stuff to wash them down. Participating distilleries include Buffalo Trace, Four Roses, Heaven Hill, Bardstown also is home to a variety Jim Beam, Maker’s Mark and others. of fine restaurants, museums, shops and Annual happenings include a mixol- other group-friendly attractions. ogy program that features pairings of a Designated motorcoach parking is variety of chocolates, country ham and available for the festival. biscuits and other dishes with bourbon favorites; the Bourbon-Style Cooking Kentucky Bourbon Festival School at My Old Kentucky Home State (800) 638-4877 Park; and historic tours. www.kybourbonfestival.com 34 GroupTourCulinary.com Photo: ©iStockphoto.com/blackred Advertiser Index A Slice of Brooklyn Bus Tours www.asliceofbrooklyn.com pg. 26

Berkeley CVB and Film Office www.visitberkeley.com pg. 10

Buffalo Trace Distillery www.buffalotrace.com pg. 30

Cayuga County Office of Tourism www.tourcayuga.com & pg. 31 TOUR Cracker Barrel Old Country Store, Inc. www.crackerbarrel.com pg. 3

Dearborn County CVB www.visitsoutheastindiana.com TASTE pg. 22 Experience Columbus www.experiencecolumbus.com Find exciting culinary destinations pg. 36

to please any palate at Experience Grand Rapids CVB www.experiencegr.com www.GroupTourCulinary.com pg. 5 Greenwood CVB www.greenwoodms.org pg. 17

Harrison County CVB Appetizing www.thisisindiana.org pg. 23 articles Jelly Belly Candy Company Highlighting the best www.jellybelly.com in tasteful treks pg. 14 Lafayette CVC www.lafayettetravel.com pg. 34

Informative Lincoln City VCB www.oregoncoast.org itineraries Photo: ©iStockphoto.com/YinYang pg. 19 Designed to include MetroWest Visitors Bureau culinary components Photo: ©iStockphoto.com/nullplus www.metrowestvisitors.org in your tours pg. 15 Rhode Island Tourism Division www.visitrhodeisland.com pg. 11 Featured Sacramento CVB www.sacramentocvb.org culinary group pg. 22 Tourism Oxford Kiosk travel videos www.tourismoxford.ca To tempt your tastebuds pg. 2

WinnaVegas Casino www.winnavegas.biz pg. 27

2013 Planning Guide 35 Can memories be measured by the scoopful?

Where can I ﬁ nd the Perfect Créme pu ? From legendary créme pu s to behind-the-scenes culinary tours, Columbus is full of one-of-a-kind food experiences your group won’t soon forget. Start planning your Columbus visit today at experiencecolumbus.com/tours or call 800-354-2657.

What does mead taste like?

What will you experience? SM

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