Prevue July-August 2018 - 8

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GROUP PUBLISHER/EDITORIAL DIRECTOR
Laurel Herman, laurel@worthit.com
CONTENT EDITOR
Johnalee Johnston, johnalee@worthit.com
EDITOR
Barbara Scofidio, barbara@worthit.com
CONTRIBUTING EDITORS
Jessie Fetterling, Vicki Arkoff
DESIGN/PRODUCTION MANAGER & STAFF WRITER
Steve Grasso
AD TRAFFIC MANAGER
Daimee Feliz
MARKETING MANAGER
Ali Behar, ali@worthit.com
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CHAIRMAN/FOUNDING EDITOR
Hal Herman
PRESIDENT/EDITORIAL DIRECTOR
Black on white
Laurel Herman, laurel@worthit.com
EXECUTIVE VICE PRESIDENT
Gary Herman, gary@worthit.com
CHIEF OPERATING OFFICER
Victor Diaz-Herman, victor@worthit.com
EXECUTIVE EDITOR
Paloma Villaverde de Rico, paloma@worthit.com
CORPORATE DIRECTOR OF MARKETING
Andrea F. Sper, andrea@worthit.com
SALES STAFF
MONIQUE AGALIOTIS
Northeast USA, MD, VA, DC, OH, IN, Eastern Canada,
Europe
917.244.7000, monique@worthit.com
MARGARITA ALVAREZ
Mexico
011.52.998.287.1545, margarissima@gmail.com
LISA MARIE COSTA
CA, OR, WA, AK, Western Canada, Asia
949.244.4760, lisamarie@worthit.com
BRENDA GOODWIN
South Florida, Midwest USA, Caribbean,
Central & South America, Hawaii
305.828.0123 x160, brenda@worthit.com
TERRI TONKIN
FL, MO, OK, TX, Southeast USA
305.828.0123 x182, terri@worthit.com
KAREN SMITH
AZ, NV, UT
954.614.9704, karen@worthit.com

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from the editors
Food is a story that binds. When attendees gather
around a table they are looking not only for blissful
bites, but common ground; the old adage "good
food speaks for itself" is now followed by "and the
destination." The expectation for hyperlocal F&B
experiences that offer adventure and an authentic
taste of the destination, its culture and traditions has
Laurel
Herman
Laurel
Herman
Laurel
Herman
Laurel
Herman
become the norm. In short, culinary experiences are
now the piece de resistance of meetings
and incentives.
We explore this theme throughout our culinary
issue, whether a tasting event featuring regional
Australian wines (page 14), "Jazz'n the Vines" in
Louisiana's Northshore, garnishes straight from
the "sea pantry" in Sweden or offbeat ballpark
Johnalee Johnston
bites in Texas (page 16). In the Caribbean, creative
culinary team building has attendees rolling up their
sleeves for cooking workshops that dish the secrets
of local specialties (25), while "pre-contact" menus
comprised of indigenous ingredients are trending big
throughout New Mexico (43) even as liquid nitrogen
shakes things up in Colorado.
Cruise lines are also finding their flavors on the
BarbaraBarbara
ScofidioScofidio
river and at sea. One menu is dictated, in part, by
where the river takes it; while fresh spins on James
Beard-awarded dishes incorporate local culinary
traditions on another (47). And attendees partaking
in our recent Duty of Care Summit, the first of its
kind in the industry, experienced yet another take on
immersive culinary. Held in Westchester County,
N.Y., attendees took in craft cocktails and 360 views
of Manhattan and Long Island Sound from a rooftop
restaurant (60).
What is the piece de resistance of your meeting or
incentive? Connect with us below and let us know.
Cheers,
Johnalee

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Table of Contents for the Digital Edition of Prevue July-August 2018
