One of Los Angeles’ most iconic hotels, the 726-room midcentury-style Hyatt Regency Century Plaza, has hosted the city and world’s elite since its opening in 1966. The tri-part, 25,000 square-foot ballroom, which was recently renovated, has been the setting for countless Hollywood galas. A social center within itself, the hotel was buzzing on a recent weekend with events that included the Goodwill Gala for Heroes fundraiser and the Beverly Hills Food & Wine Festival, as well as several large private events scattered throughout the hotel’s 100,000 square feet of function space.
Meet & Eat
Meet & Eat
It’s time to wrap up those holiday plans. If you haven’t booked that all-important party yet, we came across some pretty good incentives and special add-ons that might be of interest to your group.
For a traditional dinner…
Choose from a customizable menu and partake in Flemings 100®, which features more than 100 wines served by the glass.
Summer is one of the best months for foodies-all the seasonal fruits, the can’t-get-enough of the grill meats and farm-fresh dairy that tastes like you went to pick it up yourself. All of this comes together with a smashing brunch option and forecasted summer food trends that we wanted to let you know about while the sun’s still out.
Lights … camera … menu, please! Meet and eat where the stars have been atthese blockbuster locations in and around Chicago.
These have been a busy couple of weeks for me. Delightfully so! I have been lucky enough to enjoy overnight stays at four terrific properties, all of which should be on the list of anyone planning meetings in Southern California.
When I heard that a caterer- Tiato & An- was the grand-prize winner of the 2013 Santa Monica Sustainable Quality Awards (SQA), I wanted to learn more. The SQA, as the awards are known, are given out annually to celebrate local businesses that practice sustainability in three areas: economic development, social responsibility and stewardship of the environment.
I’ve been thinking about food trends lately for an upcoming story we’ll be running in the magazine. Small plates, food trucks, molecular gastronomy, farm-to-table, head-to-tail. At restaurants, at home and at events, food is being dished out in all sorts of fresh ways.