Of all the significant trends in the food world over the last decade of the last century, the most exciting for travelers was the revolution in hotel cuisine. And encouragingly, it wasn't just in sophisticated cities that hotel restaurants transformed from lowest-common-denominator food factories for tasteless (presumably) tourists into kitchens offering culinary competition to the hottest non-hotel eateries. During an assignment early last year for a national travel magazine, I found nearly 100 hotel/resort restaurants serving cutting-edge, globally influenced cuisine in areas of the United States that, ten years ago, seemed bastions of canned crapola. At one historic hotel deep in Minnesota's meat-and-potatoes heartland, for instance, the chef offers world fusion dishes like a Czech/Chinese nine-vegetable strudel (including fresh water chestnuts and shiitake mushrooms) with... More >>>