September 12, 2012
For a growing number of travelers, eating well on vacation has evolved beyond surf and turf to seeking out farm-to-table cuisine that offers a local “taste of place.” As the trend continues, the Hawaiian Islands have emerged as one of the most interesting regions for local, sustainable cuisine, and chefs at Hyatt Resorts and Spas in Hawaii are leading the culinary charge through the company’s new global food initiative...Gluten_Free_Booklet.pdf">gluten-free dining guide at Grand Hyatt Kauai Resort and Spa outlining options available at all six of the resort’s dining outlets. “Those avoiding gluten for medical or dietary reasons can still enjoy flavors of Hawaii with locally sourced ingredients we incorporate in our dishes including Hawaiian chilis grown in our resort garden, Molokai sweet potato, and Surfing Goat Dairy cheeses from Maui,” said Matt Smith, executive chef at Grand Hyatt Kauai Resort and Spa.
A ground-breaking offshoot of Hyatt’s new food and beverage philosophy is sure to attract families visiting Hawaii...The new menu created for kids by kids is complemented by an exclusive three-course organic menu developed by renowned chef and sustainable food pioneer Alice Waters.
The menu features simple, seasonal (never frozen) ingredients and was tested and approved by a team of kids including 11-year-old cooking enthusiast Haile Thomas, who is spearheading a campaign for children to eat right through her “Kids Can Cook” online cooking show. Hyatt’s food and beverage team worked with Thomas and her peers to ensure offerings on the menu not only meet the brand’s standards for nutrition and quality, but are also fun. Through their research, Hyatt learned that kids today have more sophisticated taste in food but also enjoy items with which they can interact. At Hyatt Regency Maui Resort and Spa, menu offerings present a creative way for kids to make conscious food choices, such as customizing their own pasta dishes, “shaking” their own salads, and being able to order half-orders from their parents’ menus.
Hyatt Resorts and Spas in Hawaii
A hospitality pioneer in Hawaii beginning with the opening of Hyatt Regency Waikiki Beach Resort and Spa on Oahu in 1976, Hyatt Resorts and Spas in Hawaii offer guests the opportunity to discover the best the Hawaiian Islands have to offer. With premier beachfront locations, spanning the islands of Oahu, Maui and Kauai, Hyatt’s four Hawaii properties offer innovative guest programing representing Hyatt’s renowned brands – Grand Hyatt®, Hyatt Regency®, Hyatt Place®...Hyatt becomes the first global hospitality brand to make such a far-reaching commitment to sustainable food sourcing and operations. This philosophy, a cornerstone of Hyatt’s global responsibility platform, will guide food and beverage decisions at Hyatt properties from all aspects of operations to the guest experience. For more information about the initiative visit http://www.hyattfood.com. To reinforce its dedication to the initiative, Hyatt has joined forces with PHA, which will hold Hyatt accountable for continuously improving the nutritional profile of food menus at full-service managed Hyatt properties across the U.S. over the next 10 years. This pledge marks the first of its kind by a hospitality company to PHA.
For the original version on PRWeb visit: http://www.prweb.com/releases/prweb2012/9/prweb9893510.htm