US/CANADA. Airports across North America are celebrating an autumn foodie event throughout October organised by global restaurateur HMSHost.
Now in its third year, Airport Restaurant Month is a take on the popular downtown restaurant week concept, but customised for travellers with an aim to bring a new culinary experience to the airport. Travellers are encouraged to share their foodie photos using #AirportRestaurantMonth.
More than 100 restaurants across 50 North American airports are participating in the event. Locations include PGA Tour Grill at Boston Airport, Umaizushi at Honolulu Airport, Hearth by Lynne Crawford at Toronto Airport and Brix & Vine at Baltimore Washington Airport.
“As the industry leader in culinary innovation, HMSHost launched the first-of-its-kind Airport Restaurant Month three years ago as a unique way to elevate the dining experience for travellers. Today, the distinctive event continues to soar with a record number of new airports and restaurants participating to meet travellers’ demands,” said HMSHost Vice President of Marketing Atousa Ghoreichi.
“This October, we’ve brought more unique, seasonally-inspired dishes that align with the latest culinary trends travellers might not expect to find in an airport,” added Ghoreichi.
HMSHost’s award-winning culinary team has created a special seasonal menu taking passengers on a culinary trip before their travels even begin. To further enhance the dining experience, HMSHost’s sommeliers have matched suggested wines for each Airport Restaurant Month dish.
The wine suggestions balance the flavour characteristics of each dish with the flavour profile of each wine to create the perfect pairing.
Airport Restaurant Month’s menus vary by restaurant location, with select restaurants offering special customised menus that spotlight their own flavours and trends. Some examples from the October 2017 festival include:
· Shrimp & Noodle Broth Bowl that includes tomato, spinach, and cabbage
· Crispy Half Chicken topped with mushroom gravy and served with garlicky mash and brussels sprouts
· Harvest Flatbread topped with grapes, blue cheese, walnuts, and arugula – paired with a side salad of spinach, apples, carrots, and an herb vinaigrette
· Croque-Monsieur that includes ham and Swiss cheese, draped in cheese batter and grilled
· Extra Blue Burger with crumbled blue cheese, smothered in blue cheese dressing and bacon
A full list of participating locations can be found here.
