Go back to the enewsletter Steamboat Ski Resort is

first_imgGo back to the enewsletterSteamboat Ski Resort is so well known for its light, dry Champagne Powder® snow that it trademarked the name. The Colorado resort, 267 kilometres northwest of Denver, comprises six mountains, 1200 hectares of terrain and 165 named trails. With its easily accessible location and nonstop air services from 14 US destinations (many with international connections), it’s a favourite with Australians and New Zealanders (who make up the resort’s #1 international market) seeking an authentic Western experience.Ikon PassFollowing the purchase of its parent company in July 2017, Steamboat is now part of the Alterra Mountain Company community of 12 resorts, including the world’s largest heli-ski operation. Alterra, together with Aspen Skiing Company, Alta Ski Area, Boyne Resorts, Jackson Hole Mountain Resort, POWDR, and Snowbird, announced the arrival of a new season pass for the 2018-19 season. The Ikon Pass gives holders access to 26 resorts across 9 US states and 4 Canadian provinces (full list below).Steamboat & MessinaA select group of media guests were invited to hear all about the friendly, genuine experience that awaits snow-lovers in Ski Town, U.S.A.® over two dinners in Sydney with Loryn Kasten, Senior Communications Manager, and Laura Speirs, Steamboat’s Australian press representative. LATTE was among the six media attendees on Thursday night for a gastronomic journey at Messina Creative Department, featuring seven courses of sweet and savoury gelati, sorbets, mousses, foams and creams, accompanied by nonalcoholic concoctions.Just as Messina Creative Department offers a whimsical take on the degustation menu, Steamboat will be reinventing the food truck in the 2018-19 season with a roaming snow cat dispensing tacos, burritos and Mexican-style beer on the slopes. Skiers and snowboarders will be able to track Taco Beast, as it will be known, via an app. Further gourmet investment is going towards the transformation of Bear River Restaurant on Gondola Square into Timber & Torch, an indoor-outdoor dining destination with a new bistro-inspired menu, a line-up of craft beers and signature cocktails.Winter CarnivalSteamboat is also known for its annual Winter Carnival, celebrated in February for over a century. A highlight for young riders is the skijoring event, wherein children are pulled on skis behind horses; adults can try their hand at the alternative ‘shovel riding’. Other festivities include the skiing high school band, horses jumping through fire hoops and the dazzling spectacle of the Lighted Man.Lead image © Loryn Kasten/Steamboat Ski ResortIkon Pass destinations:Steamboat, ColoradoAspen Snowmass, ColoradoWinter Park Resort, ColoradoCopper Mountain Resort, ColoradoEldora Mountain Resort, ColoradoSquaw Valley Alpine Meadows, CaliforniaMammoth Mountain, CaliforniaBig Bear Mountain Resort, CaliforniaJune Mountain, CaliforniaBig Sky Resort, MontanaJackson Hole Mountain Resort, WyomingDeer Valley Resort, UtahSnowbird, UtahAlta, UtahSugarloaf, MaineSunday River, MaineLoon Mountain, New HampshireSugarbush, VermontKillington Resort, VermontStratton, VermontSnowshoe Mountain, West VirginiaRevelstoke, British ColumbiaCHM Heli-Skiing & Summer Adventures, AlbertaSkiBig3, Alberta (Banff Sunshine, Lake Louise Ski Resort & Mt Norquay)Blue Mountain, OntarioTremblant, QuebecGo back to the enewsletterWondering what a seven-course Messina Creative Department experience looks like? Scroll down for a preview.Granita of Juniper Berry & Pear | Pepper & Star Anise Oil | Served in an ice bowlRoasted Quince Sorbet | Quince Cone & Kefir Cream | Accompanied by Kumquat KombuchaFeijoa Sorbet | Apple & Geranium Mousse | Compressed Apple & Finger Lime | Accompanied by Green Apple Sparkling, Burnt Lime & Cardamom FoamAlmond & Pandan Sorbet | Horseradish Cream, Almond Dough Caviar | Accompanied by DIY Seedlip 108 Garden CocktailSalted Macadamia Gelato | Roasted Lemon, Lemon Ash, Olive Oil & Bay Leaves Foam | Accompanied by Walnut Milk & AmarettoSmoked Crème Fraîche Gelato | Pumpkin & Ponzu Ravioli | Buckwheat Flatbread | Accompanied by Houjicha Tea, Roasted Shiitake OilBurnt Caramel Gelato | Yoghurt & Licorice Mousse | Passion Fruit Reduction | Accompanied by Roasted Pineapple & Wild Honey Sparklinglast_img read more

The rise of Japanese cuisine opportunities for your brand

first_imgJapanese food and drink is having a moment, particularly in the UK. Mass-market restaurants are serving Japanese food: Yo Sushi, Wagamama, Itsu, and Wasabi. High-end restaurants continue to appear and the UK’s first sake brewery has opened in London. And Ichiba is opening Europe’s biggest Japanese food hall inside Hammersmith’s Westfield this year. The signs are there that the opportunity for Japanese food at home is about to take off with Yo Sushi buying a Waitrose sushi supplier.The number of Japanese restaurants in the UK surged by 67% between 2010 and 2015, according to statistics portal Statista, leaving Chinese and Thai restaurants for dust. This trend is fuelled by the increase in visitors to Japan, creating demand for Japanese food in the UK. The Japan National Tourism Organisation reported 310,000 people visited from the UK in 2017 – the highest ever.But the increased focus on healthy living is also part of the equation. A third of adults believe that they are healthier now than they were a year ago, reflecting a booming interest in healthy living initiatives, according to Mintel. And a report by The British Medical Journal (BMJ) found those who stuck closer to Japanese dietary guidelines had a reduced risk of dying early and a reduced risk from heart disease or stroke. No wonder it’s going down so well.And, as we like experiencing new foods, we also enjoy trying new drinks – whether that’s an Aperol Spritz or an emerging alcoholic drink, such as sake. With the rituals surrounding sake and an ABV the same as wine, we can expect to see more people enjoying a cup of sake with their sushi.We all know about sushi – but the success of Japanese cuisine should be a lesson to brands, Finn says. All leading supermarkets now sell sushi. And Japanese, or ‘Japanese-inspired’, brands have started to appear. Kabuto Noodles entered the pot noodle category, with what is seen as a more natural and healthier option encompassing Japanese flavours. And Mr Lee’s Noodles has launched a range of premium and healthy instant noodle products, with some Japanese-inspired flavour variants. Then there’s Itsu’s noodle pots and gyoza (dumplings); and Bird’s Eye, Uncle Ben’s and Charlie Bigham’s all have Katsu chicken offerings made popular by Wagamama.In 2017, 23% of consumers had tried Japanese food according to Statista, almost entirely in restaurants, so this is just the tip of the iceberg for the at-home opportunity. With its health benefits, range of tastes and flavours and great variety, Japanese food is set to grow. Whether it’s sushi meal kits, Japanese curries or gyudon (beef bowls), there are opportunities for ready meal brands as time poor-consumers want to create restaurant food at home. Miso-based soups and broths are an opportunity in chilled and ambient. Whether it is Schwartz or Bart, someone needs to make Japanese spices available. And if Pot Noodle wants to take on the newcomers, how about a hot wasabi variant?But FMCG brands must move fast, or they will lose out to retailers offering more Japanese food, spices and ready meals within their own-label ranges. And of course, all these Japanese foods can be enjoyed with sake. Kanpai! (Cheers!)Share with your network: Tags: CowandesignJapanready mealsUK BY ELIZABETH FINNMANAGING DIRECTOR, COWAN LONDONcenter_img The rise of Japanese cuisine: opportunities for your brandPosted By: Guest contributoron: September 18, 2018In: Blog, Food, Industries, Opinion, SnacksPrintEmaillast_img read more