True Food Kitchen, the award-winning, seasonal, health-driven dining brand cofounded by Dr. Andrew Weil, arrived on the Las Vegas Strip earlier this year. The location at The Forum Shops at Caesars Palace joins the brand’s 32 other locations in 14 states and features the first True Bar, a standalone scratch bar serving juices, organic teas and more.
As with all True Food Kitchen outposts, the Las Vegas version’s menu changes seasonally, and all dishes can be customized to diners’ tastes, preferences and dietary restrictions. The 11,000-square-foot eatery includes an indoor patio and private dining rooms.
Robert McCormick, brand chef, True Food Kitchen, is the driving force behind menu innovation. He’s known for his passion for new ingredients, healthy cuisine and adventurous food combinations.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND, ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
I did an apprenticeship in northern Italy when I was 24. I always had an interest in artisan cheese, but I had never experienced what I tasted in Italy. The robiola and young taleggio are on another level. Ever since then, I can’t resist seeking out the local artisan cheeses in my travels. Sugar is something I try to avoid at all costs.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
Dishes like paella are great for parties and large groups. It’s a humble dish that people from all walks of life can enjoy. More importantly, it’s not just a dish. When you make paella, it’s like a cultural, social event — you need a crowd to make it work!
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
At some point in my childhood, I remember my mother being out of town for one reason or another. I took it upon myself to make my dad breakfast. I somehow pulled together something edible that resembled an omelet without burning down the house. He approved the effort, but I don’t think he finished the dish.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
Maybe a large bowl of freshly harvested Maine mussels steamed with white wine, garlic and parsley — simple, straightforward, delicate, honest, timeless and full of flavor.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
Eating on the go. We all need to start slowing down and taking better care of ourselves. We all eat two to three times a day; take that time to reflect and really think about what you put in your body and why.
THE MOST EXCLUSIVE TOURS OF EGYPT EVER OFFERED
Escape to Italy’s Gavi region and settle in for one of the new experiential summer stay offerings within the peaceful setting of Locanda La Raia. The intimately proportioned, 12-room boutique mansion hotel is located between the cities of Milan and Genoa. The setting? A 180-hectare estate comprised of vineyards, meadows and forests of chestnut trees, elderflower and acacia, all of which provide a habitat for birds and wildlife.
The Ritz-Carlton Maui, Kapalua recently announced the final phase of a $100 million resort-wide transformation, set to be unveiled by the end of 2022. Located across 54 acres of pristine, wide-open space overlooking Honokahua Bay, The Ritz-Carlton Maui, Kapalua is a sanctuary for guests seeking a luxurious escape.
Much of the global business travel industry has already made sustainable business travel a priority with a focus on reducing emissions and their environmental footprint. But the industry, as well as external stakeholders, such as policymakers, recognize more needs to be done.
The best food tours go beyond reliving a newly arrived traveler of having to figure out which restaurant or bar to hit first. They also provide context in explaining how a destination’s crops and cuisine tie in with a place’s historical events and different populations. During a vacation in Iceland, 20-year veteran tour guide and proud Madeira native Jaqueline Freitas was reminded of this when she put herself in the hands of a savvy Reykjavik guide leading a street food tour.