Keyed Into Hyatt
The Official Blog of Hyatt Hotels & Resorts
x1332970756951.jpg.pagespeed.ic.0xeXUzAkw_

March 28, 2012
Food & Beverage, Park Hyatt

Masters of Food & Wine Brings Culinary Treats to All Park Hyatt Hotels

Guests at Park Hyatt locations all over the world received special treats this past weekend!  As part of the ongoing Park Hyatt Masters of Food & Wine series, our award-winning chefs, sommeliers, and specialists created engaging and interactive culinary events at all Park Hyatt locations for area residents and visiting gourmands. In case you missed out on the live events, we thought we’d share some of the fun.

With the help of Sofia Solomon of Tekla, Inc., one of Chicago’s foremost purveyors of fine foods and wines, Park Hyatt Chicago event attendees at NoMI Kitchen enjoyed an interactive cheese tasting. They sampled cheeses from Capriole, one notable maker from a neighboring state. Founder and cheese maker Judy Schad represents one of the trailblazers who began in the early 1980s, along with Ann Topham from Fantome Farm in Wisconsin, to lead the development of Midwest artisan-cheese making before guidelines for commercial goat dairying existed. Today, Capriole produces about 85,000 pounds annually of around 10 varieties of fresh, ripened, and aged cheeses.

Aaron Sherman, Sommelier, assembled the perfect wine and beer tastings, and Chef de Cuisine Sean Pharr spoke to the group and prepared delicious appetizers. Executive Pastry Chef Meg Galus made a beautifully packaged takeaway – homemade goat cheese macarons – which, of course, included a recipe for guests to try back in their own kitchens.

30- Goat Cheese

Park Hyatt Buenos Aires whisked its Masters of Food & Wine visitors away from the city to discover the traditions of the Argentinian “Gaucho” and celebrate a unique ceremony. They enjoyed the famous dish “Asado”, with tastings of Argentinian meat from premium breeds, including Wagyu, Black Angus and Aberdeen Angus. Watch the video below and take in the music, and you’re sure to feel transported to their Buenos Aires event.

Meanwhile at Park Hyatt Washington, Blue Duck Tavern Pastry Chef Peter Brett led an intimate hands-on cooking class instructing participants how to prepare his Spring Rhubarb Tart.  Sound delicious? Try your hand at the recipe below, and let us know how you fare. In addition to the cooking class, attendees experienced a tea tasting and spring lamb dinner with Executive Chef Sebastien Archambault, highlighting the seasons’ best ingredients. Blue Duck Tavern chefs even set up a live feed of the lamb roasting in the wood oven, so diners wouldn’t miss out on the action in the kitchen!

30- Blue Duck Tavern

We hope you’ll join us for the next #phmasters event at your favorite Park Hyatt! Visit our calendar of events for more program details.

Spring Rhubarb Tart with Almond Crumble and Cherry Blossom Sorbet

Ingredients:

  • Tart dough (see below)
  • Frangipan (see below)
  • Almond crumble (see below)
  • 1 lb fresh rhubarb, diced
  • Cherry blossom sorbet (see below)
  • 1 scoop whipped cream

Roll tart dough into a 14″ circle. Spread with the frangipan to within 2″ of edge of tart dough. Top with diced rhubarb, fold edges over, and sprinkle with almond crumble. Bake at 375 degrees until dough is brown and frangipan is cooked (about 35-45 minutes). Cut into wedges and serve with cherry blossom sorbet and whipped cream.

Tart Dough:

  • 14 oz all purpose flour
  • 4 oz shortening
  • 3 oz butter
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ cup water

Mix dry ingredients. Cut in butter and shortening. Sprinkle on water and form a ball of dough. Chill.

Frangipan:

  • 1 lb almond paste
  • 2 tsp vanilla extract
  • 1 ½ cup eggs
  • 8 oz sugar
  • 8 oz butter
  • 6 oz all purpose flour

Beat together almond paste, sugar, butter, and vanilla until light and fluffy.   Add eggs slowly and beat for a minute or two. Stir in flour.

Almond Crumble:

  • 10 oz all purpose flour
  • 4 oz almond paste
  • 4 oz toasted sliced almonds
  • 6 oz butter
  • 6 oz sugar

Mix flour, sugar, butter and almond paste until crumbly.  Stir in sliced almonds.

Cherry Blossom Sorbet:

  • 1 lb pitted fresh cherries
  • 2 tbsp cherry blossom tea
  • 8 oz sugar
  • 2 cups water

Puree and strain cherries. Bring the water to a boil and steep the tea for 10 minutes. Strain, combine with the sugar, and bring to a boil. Chill.  Mix the cherry puree with the tea syrup and process in an ice cream machine.  Freeze.

Share This