Yesterday, Chefs Sebastien Archambault & John Melfi organized a trip for the restaurant's culinary team to visit 2 of our suppliers in PA - Pipe Dreams and Earth N' Eats. Embracing Hyatt's new philosophy, "Food. Thoughtfully Sourced. Carefully Served.", the team enjoyed meeting with the producers, personally touring their farms to see where our ingredients come from, how cheese is made, goats are milked, lettuce is grown, and chickens are raised to produce eggs.
Enjoy our photos from the farms!
Chefs John Melfi & Sebastien Archambault with Brad Parker of Pipe Dreams Fromage. For almost 20 years, Brad has been making goat cheese using traditional methods he learned in France on his 16-acre farm in Greencastle, Pennsylvania.
We took a walk with the goats around the farm.
Chef Sebastien makes a new friend.
Brad teaches us how to make fresh goat cheese with rennet.
Milking the goat.
Next, the group drove several miles down the road to Earth N' Eats, an Amish food co-op in Waynesboro, PA. We spent a few hours touring the farm with father & son owners and operators, Samuel & Josiah Martin.
Tomatoes grown on the vine
Chef John picking cucumbers with Josiah.
We also source our eggs from Earth N' Eats.