Food-O-File
The Hyatt unveils local food sourcing program
By Virginia B. Wood, Fri., July 27, 2012
The financial sustainability of our continually evolving local food movement depends on several factors, not the least of which is a strong, reliable market for all the locally-produced goods. That's why I was particularly interested to attend an event at the Hyatt last week announcing the international hotelier's company-wide initiative Food. Thoughtfully Sourced. Carefully Served. The new program is focused on everything from planting chefs' gardens on hotel properties to reducing portion sizes, and from local sourcing of seasonal ingredients to composting and recycling. Our local Hyatt chose to introduce the local sourcing aspect of the program with a farmers market style cocktail hour on the Marker 10 patio overlooking Lady Bird Lake, hosted by new executive chef Paul French. Stations featured some award-winning Brazos Valley cheeses, a whole roasted pig from Richardson Farms with both barbecue and taco fixings, Strube wagyu beef sliders, handcrafted brews from Jester King Brewery and cocktails based on local spirits, plus an assortment of fruit and vegetable dishes based on produce from area farms represented by John Lash's Farm to Table. Based on what I've read and observed, the new Hyatt program appears to be much more than just a savvy marketing strategy based on greenwashing. I'll be very curious to see how well this commitment works out for them in the long-term, as well as whether our local purveyors can make the leap to doing business with a major corporate player.
On the local ice cream front, Teo Gelato is now using milk from Mill-King Creamery in nearby McGregor, and scooping gelatos and refreshing sorbettos at both the Downtown and Sunset Valley farmers' markets every Saturday morning.
After the great success of their collaboration with Tito's Vodka on "The Dude," the flavor mavens at Amy's Ice Creams have created three new ice cream flavors based on Republic Anejo Tequila and Republic's fruit and herb spirit blends. The Tequila Jalapeno Lime, Tequila Prickly Pear, and Tequila Pineapple Basil flavors debuted last weekend and will be in rotation at all five local Amy's outlets for the next few months.
And speaking of ice cream creativity, drinkable dessert lovers have until Aug. 20 to enter recipes in the Alamo Drafthouse Milkshake Creation contest. They're looking for a movie-themed cold concoction with a fall flavor profile. Beverage director Bill Norris will choose the top two recipes in each Alamo market for a judging taste-off. The winning recipe will appear on the menus in that city and winners will get All-You-Can-Watch movie passes. Check out the contest guidelines at www.facebook.com/alamodrafthouse and get to work on a cleverly named treat, because this is the Drafthouse we're talking about, so the wackier the wit, the better the chance of winning.
In local chef news, Jason Stude has been promoted to chef de cuisine at Second Bar + Kitchen, Patrick Acuña has joined Roll On Sushi Diner as executive chef, and chef Paul Petersen has left Vivo Lake Creek and is considering the possibility of a teaching position.
