NORTH AMERICA. HMSHost has unveiled its October Airport Restaurant Month, in which travellers can eat their way to a New York City trip and dinner at a James Beard restaurant.
As part of Airport Restaurant Month, more than 60 airport restaurants across North America will offer a tasting menu reflective of what HMSHost describes as a ‘street-side’ food & beverage concept.
Using a special HMSHost Airport Restaurant Month Passport (which can be obtained at participating restaurants), travellers are encouraged to collect stamps for each Airport Restaurant Month dish purchased for a chance to win the grand prize.
After collecting the four stamps needed to enter the competition, the traveller can snap an image of the completed passport, and post to Facebook, Twitter or Instagram using #airportrestaurantmonth and tag @HMSHost.
HMSHost’s culinary team has created seasonal autumn-inspired menus designed for speed of service and value. Airport travellers can select from three appetisers and a variety of entrees.
Core Airport Restaurant Month dishes include Orecchiette Pasta, Shrimp Scampi Flatbread, Harissa Burger and a Crispy Chicken Sandwich.
Each main course is served with a choice of an appetiser including an autumn salad of mixed greens, blue cheese, toasted walnuts, shredded carrots, and balsamic vinaigrette; sweet potato fries with a sweet and spicy honey mustard dipping sauce; and Apple Tartine with toasted sourdough, hummus, shaved apples, olive oil, and sage.
This can be topped off with a complimentary sweet treat in the form of a Dark Chocolate & Sea Salt Bar, which can be enjoyed post-meal or to-go for later consumption.
Travellers can also sample the Airport Restaurant Month cocktail Funky Monkey, featuring Monkey Shoulder Scotch whisky, fresh lemon juice, cinnamon and pumpkin puree.
HMSHost Vice President of Marketing and Communications Atousa Ghoreichi said: “This Airport Restaurant Month celebrates HMSHost’s passion for culinary innovation and our James Beard sponsorship, to offer travellers a unique experience.
“Not only did our chefs create menus around autumn’s trending, bold flavours, but we’re thrilled to increase traveller engagement with an opportunity to win an exclusive culinary getaway to a James Beard restaurant.”
NOTE: The Moodie Davitt Report also publishes FAB, the world’s only media focused on airport (and other travel-related) food & beverage. The FAB Newsletter is published every two weeks and The FAB eZine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.
The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. FAB 2019 was held in June in Dallas, hosted by Dallas Fort Worth International Airport.
