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7 Food Travel Trends of 2017

By U.S. News & World Report

Lured by wine bars, microbreweries, local markets, restaurants and bakeries, food-obsessed travelers seek out destinations where they can experience dynamic regional culinary scenes. For many travelers with discerning palates, discovering the latest culinary trends has become a popular form of self-expression.

[See: 15 Best Foodies Destinations in the USA.]

And according to top chefs, epicureans can expect to find several experimental food concepts on their plates this year. South African chef Oliver Cattermole believes that wheat-free foods will have a big impact on menus across the world. He is sprouting a lot of seeds and pods for bread baking, and is using the ancient grains spelt, wheat germ, quinoa and ground husk. Another rising trend: Dehydrating pea skins, beet skins for crisps, fruits and chick pea shells. Plus, rising chefs say savory yogurts, beets, butternut, kale and smoked garlic are likely to become more prevalent at restaurants and resorts this year. The year’s biggest culinary developments are as diverse as the food itself.

With that in mind, here are boundary-pushing food tourism trends to watch in the year ahead.

A Chef-Driven NYC Culinary Scene

Always on the cusp of innovative menu items, New York City chefs are continually incorporating versatile culinary trends into their gastronomic creations. Chef Rob Newton at the Black Walnut Restaurant in the Hilton Brooklyn predicts that diners will demand more vegetarian cuisine options and there will be a continued movement toward smaller meat portions in dishes. And based on requests, chef Greg Lombardi at Del Frisco’s Grille New York has added a dish that offers a unique take on lighter fare. Lombardi’s quinoa tacos incorporate charred corn, roasted tomato salsa, crumbled tofu and house-made salsas wrapped in cabbage. Meanwhile, chef Adam Leonti at The Williamsburg Hotel in Brooklyn, New York, expects that chefs will return to classical European cooking, including more rooted French, Italian and German dishes. Also, he expects that chefs — in response to consumer requests — will drop the number of proteins off their menus.

The Rise of Liquor-Laden Foods

With America’s love for libations rivaling its zest for food, menus are ever-changing to meld the best of both worlds. From pizza with toppings soaked in alcohol to hard cider apple pie, alcohol-infused foods are gaining traction across the country. Enjoy sweet views and even sweeter treats at Tidal Restaurant at Paradise Point Resort & Spa in San Diego, where banana waffle doughnuts layered with rum-banana foster glaze, candied walnuts and vanilla makes for a decadent rum dessert. Meanwhile, the evolving offerings at Pouring Glory in Fort Worth, Texas, includes the “Hopapeno Hop Fusion,” a grilled chuck burger topped with fried egg, a HopFusion ale, pickled jalapeno relish, sliced avocado and queso fresco on ciabatta bread and is served with Pouring Glory home slices.

[See: 10 Top Hotels in Europe for Food and Wine Lovers.]

A Search for Centuries-Old Indigenous Cuisine

Native American cuisine is at the forefront at the Four Seasons Resort Rancho Encantado, Santa Fe. Southwestern-inspired, farm-to-table dining experiences that reflect a sense of place and heritage are in the middle of a culinary resurgence at the property. The resort’s chef, Kai Autenrieth, has slightly diverted from his European roots and has brought a new dimension to the resort’s menus by incorporating indigenous staples such as bison, venison and local ingredients such as red and green chili to add creative twists to traditional flavorful sauces. Menu items include everything from tortilla soup to smoked mole chicken enchiladas to blue corn crusted trout.

Reinventing Traditional Continental Breakfasts

Boutique hotels are redefining and enhancing the continental breakfast concept. According to a recent 2016 survey conducted by the American Hotel & Lodging Association, 62 percent of hotels now offer a free breakfast with guests stays. With heightened interest in high-quality local cuisine and immersive food experiences, food-centric hotels such as the The Spectator Hotel and the French Quarter Inn in Charleston, South Carolina, are upping the ante with an abundance of locally sourced, artisanal options to satisfy guests and increase the chance of repeat visits.

High-Altitude Cuisine

Skiers will discover European-inspired cuisine at restaurants near their favorite U.S. ski resorts this year. Take Sugar Hill Inn in New Hampshire’s White Mountains, which embraces a European-style gastronomic philosophy. The property features a four-course prix fixe menu, which is always made from scratch using local ingredients whenever possible. Sauteed veal sweetbreads and sage-infused potato gnocchi with red wine sauce are among the appetizers available. And innovative entrees include a sauteed duck breast, foie gras ravioli, gingered cauliflower, French-cut green beans and truffle mac and cheese.

The Rise of Cooking Vacations

These days, the art of cooking has progressed from a hobby into a passion for many travelers. Knowledge about how cuisine is prepared and finding the best way to add the most nutrients to innovative dishes are topics of interest for many travelers craving hyper-local options and immersive food experiences. The Thompson Seattle offers an opportunity to enjoy a multicourse Chef’s Counter experience ($130 per person), and engage with the restaurant’s chef, Quinton Stewart, as he prepares a 10- to 14-course tasting menu.

Meanwhile, The Lodge at Woodloch, a luxurious retreat in northeast Pennsylvania, embraces a philosophy that organic food is not only good for your health, but can also be artfully presented. The Lodge’s intimate kitchen allows guests to enjoy special cooking demonstrations with executive chef Josh Tomson and a talented team of chefs who present new cooking techniques, healthy and surprising alternative ingredients and inventive meal presentation ideas. Plus, guests can learn how to plan a menu around seasonal produce and herbs at the property’s garden.

[See: 8 Under-the-Radar Foodie Cities.]

A Demand for Simpler Dishes

The methods of food preparation and our cuisine choices are constantly evolving, thanks in part to creative chefs who dare to experiment with bold techniques and flavors. But then again, the most recent food trend defining the culinary landscape is returning to less complicated dishes prepared with fresh seasonal ingredients. In the year ahead, look for a rise in traditional, crowd-pleasing dishes sourced with organic local ingredients.

More from U.S. News

How to Visit America’s Best Foodie Cities on the Cheap

What’s New in Culinary Cruises

6 Food Tours Worth Traveling For

7 Food Travel Trends of 2017 originally appeared on usnews.com

Don’t Settle for Student Loans to Pay for Online Education

By WTOP Staff
Online college programs are becoming a more popular choice for prospective students, with one study finding that more than 6 million students enrolled in at least one online course in fall 2015. The popularity of these courses can be attributed in part to their flexibility with working adults' schedules, students' ability to progress more quickly through online programs and, oftentimes, cheaper tuition. [See 10 low-cost online bachelor's programs for out-of-state students.]Online degrees can be beneficial to many college students, but some studies have shown online learners complete their programs at lower rates than students at traditional brick-and-mortar campuses. Individuals with student loans but no degree comprise two-thirds of defaulted borrowers. Though these numbers are not encouraging, just like for traditional programs, there are ways to reduce how much you'll need to borrow for an online program to ensure you won't become one of these statistics. Don't just settle on borrowing student loans to cover the whole cost of your program and living expenses. Instead, start thinking about how to cut costs and cover your balance in different ways, such as the following. -- Grants and scholarships: Even though you are taking an online course, you can still apply and receive grants and scholarships. But your first step should be to complete the Free Application for Federal Student Aid, commonly referred to as the FAFSA, which will allow you to receive a Pell Grant if your expected family contribution is low enough. The EFC criteria and award amounts are adjusted annually, but the 2017-2018 academic year awards range from $606 to $5,920, which could significantly lower the amount you borrow annually. Your next step is to apply for scholarships. You can start by checking online scholarship search engines, such as the Salt Scholarship Search, College Board's BigFuture and Peterson's. But don't forget to take advantage of local organizations and your school's financial aid office. Both may offer scholarships that you can't find with a national scholarship search. [Review these 10 sites to kick off your scholarship search.]For instance, organizations like the Elks Club, Knights of Columbus or the Rotary Club typically offer scholarships annually to local students. Just because you're going to school online doesn't mean you're ineligible. Visit your local library for scholarship listings, and ask around town. You might be surprised how many local organizations offer scholarships. While these scholarships typically aren't large, every little bit counts. Each dollar you receive in a scholarship is a dollar you don't have to borrow and pay interest on. -- Work-study: Another option for online students may be work-study awards. Not all students enrolled in online programs are eligible, but students at some schools -- including, for example, SUNY Empire State College and Liberty University -- are. Work-study awards are not given upfront like scholarships and grants. In most cases, they are an offer to earn up to the awarded amount if you secure an eligible work-study job. While there is a misconception that all work-study jobs must be on campus, students can work for off-campus, nonprofit or public employers as long as the work is in the public's interest. You may be able to work for a for-profit employer if the job is relevant to your course of study. No matter who the outside employer is, it will need to have an established agreement with your college for you to receive work-study funds. Remember, to be eligible for federal financial aid, you must be enrolled and pursuing a degree or certificate. If you're not working toward a credential, Pell Grants and work-study won't be option, but you may still be able to take advantage of private scholarships -- just be sure to read the eligibility criteria carefully. [Explore what to know about financial aid in online programs.]-- Pay as you go: One of the great benefits to enrolling online is the flexible schedule, which can allow you to complete your college coursework around your responsibilities. But prospective students often overlook using their part- or full-time job earnings as an option for paying for college. Almost 80 percent of college students in 2015 worked at least part time while attending classes, according to the National Center for Education Statistics. By budgeting and thinking strategically about your college costs, you can likely reduce your dependence on student loans by paying a portion out of pocket. Many -- but not all -- online programs are less expensive than traditional programs and often have shorter payment periods. Six, eight or 10 weeks are common course durations. Because of the frequency of payments in an online setting, you may be well-placed to pay as you go and possibly avoid borrowing altogether. Attending college online and avoiding student loans may be challenging, but if you are willing to put in the effort, you can limit the amount you need to borrow. More from U.S. News Q&A: Understanding Student Loan Discharge Eligibility Student Loan Refinancing Isn't Right for All Borrowers
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