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.
Imagine waking up to the smell of freshly brewed coffee, a light breeze dancing on your face, and views so beautiful you begin to think it is a simulation. The United Kingdom is teeming with unique accommodations that will please your eyes. Check out these stays with stunning views on your next U.K. adventure.
The Sports Industry Awards returned with a bang last night as 200 guests packed the W Hotel Great Ball Room for the gala ceremony.
AdventureWomen, the travel company specializing in adventure tours for women, announced a partnership with African Wildlife Foundation. The organization supports the conservation of Africa’s wildlife through education, community development and sustainability projects. As part of the partnership, the two organizations will host a women’s safari to Zimbabwe in May 2022.
Carillon Miami Wellness Resort, where innovative wellness and balanced indulgence come together in one extraordinary beachfront setting, recently partnered with First Responders Children’s Foundation, a non-profit organization providing financial support to children and families of first responders. This partnership formed the Carillon Cares: Summer of Heroes offers, including a donation to the foundation for each stay booked, which supports giving back to those who fought on the front lines during the pandemic.
Although much changed in the past year, Cancún still has the joie de vivre we need right now after months of cabin fever — even with safety measures in place. In fact, the first half of 2021 may be a good time to rediscover Mexico’s home-grown Caribbean resort town in a slower, more relaxed mode that contrasts its rollicking “spring break” reputation of old. One place to take in Cancún at its best is JW Marriott Cancun Resort & Spa, a mile up from the convergence of night clubs, chain restaurants, souvenir emporiums and shopping malls along Avenida Kukulkan.
June marks Pride Month, largely credited to bisexual activist Brenda Howard who organized Gay Pride Week and the Christopher Street Liberation Day Parade in 1970, one year after the Stonewall Riots. The parade eventually become the New York City Pride March, leading to Pride Month and similar parades and marches around the world.
The biggest names in the Middle East sporting community will gather for the Sports Industry Awards as the event returns for its eighth edition. SPIA recognizes the achievements of individuals, organizations, facilities and campaigns that contributed to the development of sport in the region.
Haven Riviera Cancun Resort & Spa, an all-suite, adults-only, all-inclusive oceanfront resort, announces a new experience suited for epicurean travelers: The Chef’s Table. At Haven’s fine-dining restaurant Olios Mediterranean, The Chef’s Table offers the best seats in the house, right in front of the chef’s working station and open, top-of-the-line kitchen. And the actual table is beautiful in its own right: made from reclaimed wood and complemented by a turquoise glass chandelier.