Hyatt Shares Favorite Hotel Recipes

Hyatt Hotels Corp.’s free cookbook for meeting planners, entitled Unconventional Cuisine (www.hyattcuisine.com), showcases personal favorites of the chain’s finest chefs. While many dishes like the Texas Wild Berry Buckle are indigenous to a region, planners can request any item from the book for their event menus, from breakfasts to banquets, at any Hyatt. Two to die for: lobster Napoleon (above left) by chef Larry Eells of the Manchester Grand Hyatt in San Diego, and a delectable veal chop (right) by chef Frank Majowicz at the Hyatt Regency Crown Center, Kansas City.

• C.A.S.