That's the new Hyatt green initiative regarding food and beverages served in its more than 490 hotels and resorts worldwide. Driven by the farm-to-table movement, where the focus is on locally-sourced ingredients at their freshest and most desirable, this "philosophy" also supports small-farm economies and reduces the carbon foot-print of transporting food items over long distances.
At a dinner last night at the Hyatt Regency Toronto, Chef Chad Goudie introduced our delicious dinner comprised almost entirely from the bounty of Ontario's harvests. He was practically giddy talking about how wonderful it is for chefs to have free rein in the kitchen to create menus this way.
Happy chefs make for happy guests, I think.
Oh - and I swore I wasn't going to eat dessert this week but the fresh Niagara peaches in a balsamic reduction served with a small scoop of Chapman's vanilla ice cream was irresistable!
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