“Food thoughtfully sourced and carefully served” is the philosophy in the kitchen at the Hyatt.
As part of the brand’s new global program, Hyatt is providing healthy food and beverage options for guests that also support local communities and help preserve the environment.
Executive Chef Scott Brittingham said Hyatt implemented more than two years ago the “Stay Fit Cuisine” menu based on low-fat and low-sodium selections. The new philosophy takes that effort a step further.
“It’s about giving people healthy options,” said Brittingham.
Brittingham said the menu options for each property are selected from a new collection of recipes developed at the corporate level to conform to the latest dietary guidelines from the U.S. Department of Agriculture.
Local ingredients are purchased as much as possible, which supports producers in the community and reduces the amount of shipping involved to help limit carbon dioxide.
“It needs to be done. The planet is not taking care of itself,” Brittingham said.
The children’s menu at Hyatt also has evolved. Based on input from a panel of young experts convened at the Hyatt in Scottsdale, Ariz., the new menu offers healthy choices and the opportunity for guests to customize their pasta dish and shake their own salad.
Brittingham said the “For Kids, by Kids” menu includes fruit and vegetables as side items and low-fat milk instead of soft drinks.
“We are definitely moving away from hot dogs, French fries and macaroni and cheese,” he said.
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