New York, New York – Reported by Elite Traveler, the private jet lifestyle magazine
Park Hyatt’s new Masters program will officially launch in January 2012, but starting this September, the hotel brand’s acclaimed Masters of Food & Wine events will undergo a transformation to emerge as a global series of seasonally and locally inspired culinary weekend workshops that will take place four times a year, at the change of the seasons. These weekends will be the perfect forum for gourmands and oenophiles from near and far to delve into the art of food and wine, learning from leaders in the field.
On the weekend of September 23, 16 Park Hyatt hotels across the globe will preview the new series, which moving forward, will fall on the same date at all Park Hyatt hotels worldwide. Three hands-on courses, led by Park Hyatt chefs and sommeliers, will impart valuable master-level knowledge to participants. The courses, In the Field, In the Kitchen and In the Moment, will focus, respectively, on interaction with artisanal food or beverage suppliers, on-site cooking and prep workshops and tips on service and presentation.
“Our guests actively request one-of-a-kind, culturally rich experiences that have a take-home element, particularly in food and beverage,” says Achim Lenders, vice president of food and beverage, international, for Hyatt Hotels & Resorts. “It is a natural evolution to transform our Park Hyatt Masters event into something more simple and interactive; pairing guests with local chefs and vintners to become masters themselves, and letting guests see the destination through local eyes.”
Some of the special itineraries for the September preview include:
• Park Hyatt Zurich: A Swiss grape harvest, a workshop on Switzerland’s female winemakers and a boat trip across Lake Zurich to a winery for a bottling lesson and picnic
• Park Hyatt Aviara Resort in Southern California: A farmer’s breakfast, then a visit to Carlsbad Aquafarm where participants will meet the resort’s seafood purveyor, followed by a local wine and cheese tasting
• Park Hyatt Mendoza: An interactive cooking class with special recipes based on a signature olive oil produced in a nearby grove exclusively for the hotel’s restaurant
• Park Hyatt Maldives: A boat ride to a nearby island to meet a local grower, selecting ingredients, fishing for dinner in the waters surrounding Hadahaa Island, a chef-led cooking class on traditional Maldivian cuisine using the fresh ingredients collected during the day
Related
Masters enthusiasts can look forward to an ongoing roster of workshops in the coming year on the weekends of January 13 to 15, March 23 to 25, June 24 to 26 and September 21 to 23, 2012. All classes will be limited in size to ensure maximum interaction.
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