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.
Since Cheval Blanc, an extraordinary, newly designed and refurbished 72-room hotel owned by Louis Vuitton Moet Hennessey, launched in September 2021, it has been the talk of the town. Le Tout-Paris remarks about its WOW factor … and the hard-to-get reservations for the 30 seats at Plenitude, the intimate, first-floor gastronomic outlet headed by chef Arnaud Donckele, who earned three Michelin stars at Cheval Blanc Saint Tropez. Reservations are also recommended for Limbar, the ground-floor bakery/café/tea shop/bar where we watched Pastry Chef Maxime Frédéric preparing desserts and an absolute must-have for dinner at Le Tout-Paris, the 7th-floor, all-day brasserie. This brightly colored space, with its raised seating and Fauve-like floor tiles and the adjacent Milanese restaurant, Langosteria, both have access to terraces facing the Seine River, with amazing views encompassing Notre Dame to the Eiffel Tower.
IHG® Business Edge: Working Together with SMEs for a smarter way to manage travel
Nevada-based The Spa at Green Valley by Well & Being and The Spa at Red Rock by Well & Being celebrate the start of 2022 with new health, wellness and spa treatments available through March 31. Both spas offer an array of treatments for guests wanting to relax and unwind before 2022 kicks into full gear.
To allow visitors to safely and responsibly enjoy their trip to Barbados, the island announced streamlined port entry protocols. Barbados’ Ministry of Health and Wellness released the following protocols for all travelers planning on coming to the island.
Go ahead, take a nice, deep breath. Because a Seabourn voyage is all about this moment you’ve come so far in life to embrace. It’s not an escape, it’s an arrival.
Mar Del Cabo launched a new luxury beach fishing experience with an interactive paella workshop for guests. The Los Cabos-based hotel offers guests an immersive experience that takes them through the journey of creating paella, starting with a fishing session.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Santorini, Greece, with us.
Located in the South Pacific, The Islands of Tahiti are just eight hours by air from California. Surrounded by pristine, crystal-clear blue waters, the 118 islands and atolls offer natural beauty, authentic island culture and unique French Polynesian style. The Islands of Tahiti are world-renowned for white-sand beaches, stunning turquoise lagoons and varied landscapes ranging from coral atolls to volcanic mountain peaks. Privacy comes naturally in The Islands of Tahiti and offers visitors the space to relax and reconnect and to be Embraced By Mana. Mana is the life force and spirit that connects all things in The Islands of Tahiti.
COJE Management Group raised the bar when it comes to cuisine and cocktails. The Boston-based group, founded by Chris Jamison and Mark Malatesta, offers guests the ultimate dining experience with old-world hospitality and an array of cuisines for every guest to enjoy. With culinary director Tom Berry incorporating the cuisines he encountered during his travels to South America, Cuba, Japan, Southeast Asia and France, each restaurant has distinguished itself as a must for anyone visiting Boston and each is designed exclusively in-house using inspiration from different regions and countries around the world.