In a feature story on exploring Nantucket, German travel magazine reisen exclusiv details the dining experience at American Seasons among tips for the top destinations to visit on the island.

Chef Robert Grant’s recipe for baked beans at The Blue Room is included in a story on the history and best ways to prepare the classic New England side dish.

In plate’s gluten-free issue, Clio Pastry Chef Monica Glass is profiled with details on her wheat-free dessert specialties at Clio, and her experiences as a chef living with celiac disease.

American Seasons’ Hogtoberfest – a weekend celebrating whole-animal carving and eating with Chefs Michael LaScola of the iconic Nantucket restaurant and Matt Jennings of Farmstead, Inc. in Providence – is included in a round-up of the nation’s most notable food-focused

Six restaurant clients are the focus of an urban architecture-focused piece in the Boston Business Journal’s “Build Boston” issue which includes commentary on how the various restaurants have influenced or been influenced by the evolution of their respective neighborhoods –

A piece on bar snacks in Nation’s Restaurant Newsfeatures client The Hawthorne’s menu, including a quote from Executive Chef Jeremy Sewall.

In a GADLING.com story about the rise of classic cocktails, Eastern Standard is featured as a destination for savvy drinkers and Bar Director Jackson Cannon is quoted alongside respected bartenders from across the country.