Meetings & Conventions: Short Cuts July 2003
July 2003
Short Cuts:
Hyatt Shares Favorite Hotel Recipes
Chefs’ Secrets Revealed
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.
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