I have spent the past few days at our sister property, Park Hyatt Beaver Creek, preparing for last night's "Chefs at the Park" dinner. The event featured each of the executive chefs from the four Park Hyatt North American hotels. The evening started with a reception, followed by a four-course dinner, where we each prepared a course that was complemented by wines from the Hess Collection.
The first course was prepared by Christophe David, executive chef of NoMI restaurant at Park Hyatt Chicago. Christophe made Fois Gras Creme Brulee with Macadamia Nuts and Brioche; next course was my Pheasant Ravioli with Pheasant Butter, Cranberries and Chestnut Puree; and the third course, by Pascal Coudouy and Reese Hay at Park Hyatt Beaver Creek's 8100 Mountainside Bar & Grill, was Grilled Elk Loin with Roasted Shallot and Black Berry Compote. Joan Monfaredi, executive chef of Annona restaurant at Park Hyatt Toronto, prepared a trio of petite desserts: Warm Molten Lava Chocolate Cake with Caramelized Hazelnut Ice Cream, Maple Creme Brulee with Walnut Tuile, Caramelized Apple Mille-Feuille with Frangipane Creme and Almond Crisps with Caramel Sauce.
It was a lovely evening, enjoyed by all! It was also nice to work alongside my fellow Park Hyatt culinary team.
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