The Meadow at Highland Brewing now offers outdoor cabanas available for private rentals for small gatherings. The silo cabanas are crafted from retired grain storage containers and beer kegs, creating unique lounging spaces in the brewery’s entertainment area. Rental rates vary based on the day of the week.
Devil’s Foot Beverage Co. introduces a new zero-proof margarita, made with organic lime juice, orange juice, cane sugar, honey, and sea salt. This nonalcoholic mocktail is part of their Zero Proof Series and offers a refreshing twist on a classic cocktail without the alcohol content.
The Food Empowerment Project launches a new website featuring vegan soul food recipes inspired by African Diaspora cuisine. Dishes from various cultures, including Afro-Caribbean, Ethiopian, Nigerian, and Jamaican, are showcased to promote plant-based eating and cultural diversity in food.
Chef William Dissen, owner of The Market Place restaurant, embarks on an international culinary journey as a U.S. culinary arts diplomat. He will conduct cooking demonstrations and discussions on food sustainability and entrepreneurship in Malaysia as part of a cultural exchange program. Dissen emphasizes the role of food in uniting people and promoting cross-cultural understanding through culinary arts.
