Hyatt Regency Curaçao Goes Farm to Table

New Hyatt Regency Curaçao Golf Resort, Spa and Marina Opens Three Restaurants; Introduces Farm-to-Table Program and Launches Community Outreach Initiatives.

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. September 27, 2010

September 24, 2010 - Whether serving indigenous fare such as grilled ostrich or presenting dishes on hand-carved tableware created by locals, the Hyatt Regency Curaçao Golf Resort, Spa and Marina is making sure to provide guests with an unforgettable dining experience. The resort's award-winning culinary team has rolled out three unique restaurant concepts, partnered with local farmers and reached out to community organizations to make this 350-room resort a unique Caribbean foodie destination.

In order to boost Curaçao's agriculture industry, the resort is leveraging relationships with local farmers and, on some level, introducing indigenous ingredients that guests may not have the chance to otherwise experience. In order to provide menus with fresh, local items, Hyatt Regency Curaçao has partnered with Finca de Sol, a local organic farm, to develop its farm-to-table program and will soon cultivate an onsite farm to grow produce that will be incorporated into the menus at all three restaurants. “The goal of this program is to use low impact techniques, preserve biodiversity and keep farming healthy for generations to come,” said Food and Beverage Director Maurice Fahey. “Our involvement ensures that the freshest ingredients make their way into our restaurants and kitchens.”

The resort also practices social responsibility by partnering with local foundations to help mentally and physically disabled Curaçaoans put their creative skills to use. The resort's three restaurants, SHOR, MEDI and SWIM, feature ceramic bowls and wooden plates that have been carved and shaped by those in the program along with Braille menus created by students from a local blind school. One especially unique food presentation is the “Y” shaped Pinchos Grill. Carved from local Calabash wood, the Pinchos Grill is dressed with skewers of chicken, beef, shrimp and vegetables and artistically positioned into the sand providing a memorable dining experience for guests lounging on the beach.

“Our three distinct restaurants operate independently and we make sure to keep dishes authentic to the genre of each venue,” said Executive Chef Pivar. “SWIM, MEDI and SHOR all feature simple yet versatile menu selections that will satisfy any palate - one of our most popular indigenous dishes at SHOR is the stuffed ostrich tenderloin with spinach, tomato and goat cheese.”

Sun bathers can dive into Pan-Latino fare at SWIM, the resort's trendy pool bar and grill. Favorites include grilled mahi mahi fish tacos in soft corn tortillas with fresh pico de gallo and flavored with cilantro-lime mayo, or the Chorizo Chicken Queso Fundido served with crispy tortilla chips. For poolside refreshments, SWIM offers a variety of signature cocktails including “The New Mambo” with dark rum, triple sec, mango and strawberry puree with fresh lime.

To satisfy Mediterranean food cravings, MEDI restaurant offers a tapas-style menu with dishes that include whitefish carpaccio, hummus and baba ghanoush and lollipop chicken legs. Romantic and elegant in design, MEDI features an expansive outdoor space overlooking the water with an exhibition kitchen and wood fired oven as a dramatic centerpiece. The restaurant features an impressive wine list with spirits from around the globe including reds such as Finca Flichman, an Argentinian Malbec with a dry medium taste, or Louis Jadot Grand Cru, a rare Chambertin Clos de Beze from France. Notable whites include Domaine de Pre Semele, Sancerre, a crisp white produced in the Loire Valley of France, or Finca La Linda, a fresh and lively unoaked Chardonnay from Mendoza, Argentina with fresh aromas of peach, pear and passion fruit.

SHOR, located oceanfront on the resort's Pete Dye championship golf course, features American cuisine presented in a contemporary style. Classic dishes include prime aged rib eye and blue crab cakes, but diners can also sample indigenous cuisine such as grilled ostrich and wild tuna and snapper.

For more information or for reservations, please visit www.Curacao.hyatt.com or call 800.55.HYATT 800.55.HYATT

Hyatt Regency Curaçao Golf Resort, Spa and Marina
Located at Santa Barbara Plantation, the 350-room Hyatt Regency Curaçao Golf Resort, Spa and Marina is part of a 1,500-acre luxury resort community nestled along a natural harbor known as Spanish Water, 25 minutes from Curaçao's capital city of Willemstad. The luxury resort features uninterrupted water views on three sides, white sand beaches, full-service Atabei Spa, separate 24-hour Hyatt Stay Fit fitness center, Camp Arawak, three outdoor pools, three restaurants, lounge, dive and water sport facility, Old Quarry - an 18-hole Pete Dye designed championship golf course and 38,000 square feet of indoor and outdoor meeting space. For the latest news from Hyatt Regency Curaçao Golf Resort, Spa and Marina, become a fan on Facebook at www.facebook.com/hyattCuraçao or follow the resort on Twitter @hyattCuraçao. Visit www.Curacao.hyatt.com.

About Hyatt Regency
Hyatt Regency encompasses the full spectrum of hotel types, which are conveniently located in urban, suburban, airport, convention and resort destinations around the world. Properties range in size from 200 to more than 2,000 rooms, feature intimate and large meeting spaces, and offer a full range of services and dining options tailored to serve the needs of conventions, business travelers or resort vacationers. Hyatt Regency enables all guests - whether they are traveling to work, unwind or gather in celebration - to feel productive and revitalized. For more information and reservations, visit www.hyatt.com.