BENCHMARK’s 2017 Food & Dining Trends:  From Farmer Chefs to Sustainable Seafood, Millennials Drive Today’s Culinary Trends

August 9, 2017

The Woodlands (Houston), Texas, August 2017 … Chefs become farmers, eggs are more edible than ever, the drinks of the '20s roar again, onions appear in jams and desserts, while the demand for sustainable fish is rising like the tide. It's largely driven by Millennials with adventurous tastes, disposable income and a good bit of nostalgia for the foods they may have missed growing up. "Chefs from Benchmark Resorts & Hotels and the Gemstone Collection are not just tracking culinary trends; they are setting them with a commitment to sustainability, quality and creativity," according to Todd Parmelee, vice president food & be...