Wine and Spirits Travel

Ravinia is one of the most unique music presentations in the world. I am a huge fan of the music festival and can’t believe I just discovered it a few years ago. The Ravinia Festival has been running all summer long for over 50 years. Located in Highland Park, Illinois, it’s always presented top performers from around the world, with genres that cover all the bases. Unlike other music festivals, Ravinia is non-profit and runs on sponsorships and gifts. Last year  I did a story on the ZZ Top concert  I had seen at Ravinia the previous year, along with a preview of the upcoming season. I also included it in a number of my CI Living segments. I had planned on doing the same thing this year, but, this year, as we all know, life is quite different.  During the Ravinia Festival in 2019, I had the pleasure of seeing Nickelback perform, with Buckcherry opening for them. I have always been an unapologetic Nickelback fan. They have produced some of my favorite song

When I was first approached to cover the first Bourbon & Beyond Festival , I was attracted to the unique combination of music, food, and bourbon, in a city known for the latter.   Once I received the itinerary, I was sold, and contacted Louisville Tourism about making a trip. The huge list of performers for Bourbon & Beyond had a lot of great names, but there were two in particular that sealed the deal for me: Stevie Nicks and Eddie Vedder, both on my bucket list. Brittany, Jamie, and I had breakfast in the lounge at the Louisville Marriott East . Lounge access for breakfast and snacks before dinner was a great benefit to staying on the executive floor. We drove over to Champions Park so we could arrive and get settled early for the first day of Bourbon & Beyond. It was a good thing we did. The only major complaint I had about this festival did not change during the weekend: the parking. It was just a giant mess. Fortunately, just about ever

I didn’t expect this story to be written quite the way I’m about to. When I decided to attend the Atlantic City Food & Wine Festival, I thought it might be nice to go in a day early and check out a resort I hadn’t been too. That day early happened to be my birthday so a celebration with New York friends seemed to be fitting. Revel Resort, which I had heard incredible things about, graciously agreed to host me and have me and two close friends, Liza and Lynn, to dinner at Amada, a Jose Garces restaurant. I had been to two of his other properties in Scottsdale and Chicago so I was in for a treat. I had also interviewed the Chef for Cocktails & Joints.  Unfortunately, I’m going to have to point you to the other Garces restaurants as Revel Resort has closed down in the short time since I was there. I was one of those hoping this beautiful property would be sold before the closing date, but it was not. That doesn’t mean I don’t have lots to say about food and wine

It was another beautiful day in Cancun and I took advantage at the start with a room service delivered breakfast on my balcony at Secrets The Vine . I didn’t have a lot of time to get ready for the first event of the Cancun-Riviera Maya Wine and Food Festival, the press conference with Garry Manuel Tattinger, Dave Amar and the star of the festival, Daniel Boulud. I’ve been to wine and food festivals in Atlantic City, New York, Aspen and South Beach, but this was my first time attending the Cancun-Riviera Maya one. It is hard to be a food-lover and not be in amour with Boulud, chef and restaurateur extraordinaire. That feeling was even stronger after listing to him talk about his journey around the world learning about and celebrating food before he landed in New York and produced his most famous restaurants. There was a lot of talk about protecting the environment, GMOs and using locally sourced ingredients, all things that are becoming very popular in Mexico.

I walked around Aspen for a while enjoying the warm day deciding what to do with the two hours I had free. Since I’ve been to a few of these food and wine festivals I know that it’s pretty impossible to do the Grand Market all at once. There’s just more food and drink than any person can consume. I decided to make more than one trip and headed downtown for my first. The Food & Wine Classic market wasn’t nearly as big as South Beach, but there was certainly plenty to try. I stopped at the British Airways table to find out more about how the chefs prepare food that works well with the plane’s altitude. I can’t say I fully understood the process, but it seemed to come together on my recent trip to London on that airline. Can you think of a better combination than Godiva Chocolate and ice cream? Godiva Chef David Funarc took it one step further by giving his Godiva Ice Cream Parlor Truffles flavors like Banana Split, Pecan Caramel Sundae and Rocky Road. The Wines