Focus on culinary travel

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TW illustration by Jenn Martins

TW illustration by Jenn Martins

TW illustration by Jenn Martins

TW illustration by Jenn Martins

TW illustration by Jenn Martins

The chefs gave us their recipes then guided us, via Zoom, through preparations. And it really did connect us to the places we’ll (eventually) go.

By the Travel Weekly staff

For the second of Travel Weekly’s biannual culinary issues, we did what the rest of world has had to do throughout the Covid-19 pandemic: Go virtual.

Writing about food presents a conundrum when we have always focused, and enjoyed, the latest culinary offerings while on cruise ships, at hotels and resorts, on tours and even in airplanes.

It would be hard to spot trends from our desks at home and impossible to taste shifts in global preferences while grounded in the U.S.  

But what we see happening is travel suppliers using food and drink to connect with their guests. Cruise ships may be idle, but their chefs have hosted webinars showing how to make their most popular dishes. Destinations may be closed to foreign travelers, but they are sending out recipes to remind people of the spices and ingredients that make their cuisines special. Wellness hotels and resorts are sharing healthful recipes for all to benefit from.

Our reporters decided to join the virtual culinary fun: We did our best to follow top chefs who hosted cooking classes on Zoom, and we tasted wine and mixed cocktails with dozens of others, saying cheers from our small video squares. Or we asked industry chefs and execs to give us a one-on-one webinar featuring recipes they might include on their restaurant menus. 

The U.S. Travel Association recently released data showing that booking travel, even just having it on the calendar, makes people happy. So while travelers are stuck at home, yearning to again go somewhere — anywhere — we think a taste of those experiences may also offer a source of happiness and comfort in an otherwise daunting time.   

In the articles below, we share some of the virtual culinary experiences we’ve enjoyed this summer, including video of our Zoom cooking classes and recipes that you can grab for yourself.

Buen provecho!

—Johanna Jainchill

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