Foodie News
THE BAHAMAS CULINARY & ARTS FESTIVAL AT BAHA MAR RETURNS THIS OCTOBER FOR THE THIRD SPECTACULAR YEAR
Early Bird Weekend Passes are Available now for the Caribbean’s Leading Celebration of
Food, Community & Culture
NASSAU, Bahamas /PRNewswire/ — Following the record-breaking success of last year’s event, Baha Mar announces the return of The Bahamas Culinary & Arts Festival, from October 22-27, 2024. The Bahamas Culinary & Arts Festival showcases the best in culinary and artistic expression headlined by world-renowned chef talent including Marcus Samuelsson of Marcus at Baha Mar Fish + Chop House, Katsuya Uechi of Katsuya, and Dario Cecchini of Carna. Baha Mar’s chefs will be joined by Bahamian celebrity chef, Chef Simeon Hall Jr., Food Network stars Amanda Freitag, Carla Hall, Maneet Chauhan, Geoffrey Zakarian, and Scott Conant. Also in attendance will be the US’ foremost spirits expert and author Noah Rothbaum, sommelier Amanda McCossin, mixology master Karl Williams, and Bahamian mixologist Marv the Mixologist. This year’s festival will also feature the return of FUZE Art Expo, the Caribbean’s premiere gallery showcase for regional art facilitated by John Cox, Executive Director of Art & Culture at Baha Mar, as well as another show-stopping musical performance, to be announced in the coming weeks.
The Bahamas Culinary & Arts Festival,
“Going into our third year, our goal is clear – to continue to uplift our culinary and arts artisans, furthering Baha Mar’s commitment to enrich our Bahamian community and provide world-class offerings for our guests and residents,” says Graeme Davis, President of Baha Mar. “The Bahamas Culinary & Arts Festival is the ultimate platform to do just that, and this year’s programming will be truly spectacular.”
The festival kicks off Tuesday, October 22, with the annual Truffle Dinner by Daniel Boulud at Cafe Boulud, followed by five days of unforgettable experiences including the Beach Party Powered by SLS Baha Mar – an entertainment and culinary celebration that brings together the best of SLS Baha Mar’s chefs for a truly authentic epicurean experience. Taking place at the award-winning Baha Bay Waterpark, the Welcome Beach Party will feature a special musical performance and a decadent night of culinary experiences with dishes from fan favorites such as Katsuya, Cleo, Carna, and many more. The party doesn’t stop there, weekend pass holders will be welcomed by Marcus Samuelsson who will close out the night at Marcus After Dark, a late-night event at Marcus Gardens featuring an exclusive concert after party to celebrate The Bahamas Culinary & Arts Festival with delicious tropical beverages and bites. The Bahamas Culinary & Arts Festival will also bring back the two-day Culinary Expo from October 26-27, featuring live entertainment and Bahamian hospitality with mainstage celebrity chef demos by Carla Hall, Geoffrey Zakarian, Maneet Chauhan, and more.
Also returning to The Bahamas Culinary & Arts Festival is the FUZE Art Expo from October 23-27. Facilitated by John Cox, Executive Director of Art & Culture at Baha Mar, FUZE focuses on decentralizing the art market and creating an epicenter for Bahamian art and the surrounding regions. FUZE brings together island pioneers to display a vast collection of artwork from seven different Caribbean nations, and will feature multi-disciplinary creative programming including artist-led panel discussions, guided tours, live printmaking demonstrations, and a specially curated film series. FUZE is proud to welcome renowned artists and galleries, including Shacqueel Coleby, John Paul Saddleton, June Collie, The Bahamas Music Society and more.
“I participate in a number of festivals and events throughout the year, and The Bahamas Culinary & Arts Festival is one of my favorites,” says Marcus Samuelsson. “There really is no other event that brings such an incredible group of culinary and beverage talent together with renowned artists for an immersive opportunity to experience the flavors, culture, and soul of the island.”
Exciting new programming at this year’s festival includes a Rose Soiree Pickleball Tournament, Flamingos & Flocktails, Baha Mar Young Chefs Competition and Straw Craft Workshop. Attendees will also have the opportunity to sharpen their culinary skills with leading chefs during special master class sessions such as a Pizza Masterclass & Signature Chef Hosted Lunch with Scott Conant. The week will also feature a series of intimate Signature Chef Dinners hosted by the festival’s headlining and guest chefs, as each duo takes guests on a culinary journey with specially curated menus including A Tale of Two Curries with Maneet Chauhan and Simeon Hall Jr. Baha Mar is also featuring incredible, bespoke spirits and wine tastings, cocktail seminars and happy hour mixers from leaders in the industry, including Noah Rothbaum, Karl Williams, Marv the Mixologist, and Amanda McCossin.
Early bird weekend pass tickets for the event are now on sale at www.festival.bahamar.com/weekend-pass-tickets/ and range from $599++ for the Gold Weekend Pass and $799++ for the Platinum Weekend Pass. Guests can enjoy The Bahamas Culinary & Arts Festival at Baha Mar in spectacular fashion with the all-inclusive Festival Gold Weekend Pass which includes access to flagship events and experiences, and early access to some of the most exclusive chef experiences. Gold pass holders also receive admission to the Beach Party with Gold Access and Marcus After Dark, the official beach party after-party, exclusively for weekend pass holders, as well as unlimited access to The Bahamas Culinary Expo and FUZE Arts Expo on Saturday and Sunday, a coveted seat at a Signature Chef Hosted Dinner and a welcome gift bag upon check-in. Festival goers can upgrade their experience with the Platinum Weekend Pass and make it a VIP weekend, granting access to all Gold Weekend Pass activities plus the opportunity to get up close and personal at the Beach Party with Platinum Access, early entry to The Bahamas Culinary Expo and FUZE Arts Expo on Saturday and Sunday, as well as all-day spectator access to the Rose Soiree Pickleball Tournament and a premium welcome gift bag upon check-in.
Additional experiences will be announced in the coming weeks, including intimate culinary and art activities hosted by Baha Mar’s leading chefs and artists. For more information about the event, please visit www.bahamar.com/bahamas-culinary-arts-festival/ for full details on featured chefs and artists, event specifics, art exhibitions, and a link for easy ticket purchase.
About Baha Mar
Baha Mar is a master planned integrated resort development situated on 1,000 acres overlooking the world’s famous Cable Beach. The white sand beach destination includes three global brand operators – Grand Hyatt, SLS, and Rosewood – over 2,300 rooms and more than 45 restaurants and lounges, the largest casino in the Caribbean, a state-of-the-art convention center, Royal Blue Golf Course, an 18-hole Jack Nicklaus signature course, a brand new $200 million Baha Bay luxury water park, the Caribbean’s first and only flagship ESPA spa, and over 30 luxury retail outlets. Baha Mar is a breathtaking location with dynamic programming, activities, and guest offerings in one of the most beautiful places in the world – The Bahamas. For more information and reservations, visit www.bahamar.com.
SOURCE Baha Mar
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
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Food and Beverage
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
JonnyPops is launching No Sugar Added with Electrolytes mini frozen pops—an organic, dye-free treat with hydration support—coming April 2026.
Last Updated on March 31, 2026 by Daily News Staff
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops.
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
A better-for-you frozen treat meets hydration support in a grab-and-go mini format. If you’ve ever reached for something cold after a workout, a long day outside, or when you’re just not feeling 100%, you’re not alone — and JonnyPops says its fans have been telling that story for a while. The Minnesota-based frozen treat brand announced it’s expanding its No Sugar Added Minis lineup with a new option designed to be both refreshing and functional: JonnyPops “No Sugar Added with Electrolytes” mini frozen pops.Fans asked for hydration-friendly pops — JonnyPops listened
According to the company, the new product was inspired by emails and social media comments from customers who were already using JonnyPops as a simple way to cool down and feel a little more hydrated. JonnyPops says consumers shared stories about playing sports in the heat, spending time outdoors, or recovering from an illness — and how a frozen treat with hydration support would be the perfect pop for those moments. That feedback led the brand to add electrolytes to its popular No Sugar Added Minis.What’s inside the new minis
JonnyPops says the new “No Sugar Added with Electrolytes” minis are built around the same standards fans expect from the brand, including:- Organic ingredients
- No artificial dyes
- No added sugar
- Electrolytes for hydration support
- Layered flavors designed for a fun, refreshing bite
When you can find them
JonnyPops says the new minis are expected to hit stores in April 2026. For updates on availability and additional product news, visit www.jonnypops.com and follow JonnyPops on social media.About JonnyPops
JonnyPops’ tagline is “A Better Pop for a Better World!™” and the company says its mission is to make “delicious, magical products” while helping make the world a kinder place. The brand notes its pops are free from artificial dyes, made in a peanut-free facility, and include a kind deed printed on every pop stick. JonnyPops was founded in a St. Olaf College dorm room and sold its first pops at Twin Cities farmers’ markets and local cafes in 2012. Today, the company employs 200+ people, produces its frozen pops in-house, and is sold through major retailers across all 50 states. Learn more at jonnypops.com or follow @jonnypops on Instagram.Media contact
JonnyPops@dkcnews.comAt our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Food and Beverage
Survey Finds Cooking Oil Now Influences Where Many Americans Choose to Eat
A new survey suggests cooking oil is no longer just a kitchen detail. Coast Packing found that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat.
New national survey data suggests cooking oil is becoming a visible factor in restaurant selection, with younger diners showing the strongest preferences.
A new national survey suggests that cooking oil is no longer just a back-of-house decision for restaurants. It is increasingly becoming part of how consumers decide where to eat.
According to new data released by Coast Packing Company, 43% of Americans say a restaurant’s cooking oil influences their dining choice. The survey, based on responses from 1,005 U.S. consumers, points to a clear shift in how ingredient decisions are perceived by the public.
The strongest signal comes from younger diners. Among adults ages 18 to 34, 52% say knowing whether a restaurant uses Beef Tallow or seed oils affects where they choose to eat. Among consumers 55 and older, that number falls to 33%.
The preference gap also shows up when diners are asked to choose between two otherwise identical restaurants. In that scenario, 31% of adults ages 18 to 34 say they would choose the restaurant using Beef Tallow, compared with 19% of adults 55 and older.
The survey also found that 24.7% of diners prefer restaurants to use traditional animal fats such as butter or Beef Tallow, while 15.6% prefer seed or vegetable oils. That suggests ingredient choices once treated mainly as operational decisions may now be influencing brand perception, menu appeal, and customer loyalty.
For restaurant operators, the findings point to a broader change in consumer behavior. Diners, especially younger ones, appear increasingly interested in how food is prepared and what ingredients are used behind the scenes. That shift aligns with wider food industry trends that emphasize transparency, flavor, and traditional preparation methods.
Coast Packing says the data builds on years of tracking consumer attitudes toward animal fats. Earlier research showed growing openness to ingredients such as Lard and Beef Tallow, particularly among younger consumers who associate them with flavor and old-school cooking. This latest survey goes a step further by suggesting those views are now influencing actual dining behavior.
The findings also match broader market signals. Whole Foods Market’s 2026 food trend forecast identified Beef Tallow as an emerging ingredient gaining visibility, while analysts continue to project growth in the global tallow sector through 2030.
Restaurants are unlikely to overhaul kitchen practices overnight. Still, the survey suggests cooking oil is becoming more than a technical ingredient choice. For a growing share of consumers, it is part of the dining experience itself.
For more information, visit Coast Packing Company.
External Links
- Back to Flavor, Back to Tallow white paper
- Email to request the full survey results
- Coast Packing Company official website
- Coast Packing TasteMap
- Healthy Fats Coalition
Visit the Food and Drink section on STM Daily News for the latest food news, beverage trends, restaurant stories, seasonal recipes, culinary events, and community-driven lifestyle coverage.
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Last Updated on March 28, 2026 by Daily News Staff
(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net. 
Creamy Carrot Soup
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 2 cans (14 ounces each) carrots
- 2 cups broth of choice
- 1/2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ginger
- 1/4 cup orange juice
- 1/4 cup heavy cream
- salt, to taste
- pepper, to taste
- honey
- BLT wraps, for serving
- In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
- Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
- Drizzle honey over each bowl. Serve with BLT wraps.
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