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VAIL VALLEY, Colorado — Pascal Coudouy, executive chef, and Reese Hay, chef de cuisine, of 8100 Mountainside Bar & Grill, located at Park Hyatt Beaver Creek Resort and Spa, have invited celebrated chefs of sister Park Hyatt Hotels in North America to participate in a dinner called “Chefs at the Park,” to be held Thursday.
“Chefs at the Park” will begin with a reception at 6:30 p.m., followed by a four-course dinner at 7 p.m. Each course will be specially prepared by a different chef, paired with complementary wines from the Hess Collection. The menu will include the following dishes and the guest chef that will prepare them:
• Foie gras creme brulee with macadamia nuts and brioche, paired with 2009 Peter Lehmann Layers White Blend. Presented by Christophe David, executive chef of NoMI restaurant at Park Hyatt Chicago, specializing in contemporary French cuisine with a global flair.
• Pheasant ravioli with pheasant butter, cranberries and chestnut puree, paired with 2007 Hess Collection Mt. Veeder Chardonnay. Presented by Brian McBride, executive chef of Blue Duck Tavern restaurant at Park Hyatt Washington, preparing wholesome American fare.
• Grilled elk loin with roasted shallot and black berry compote, paired with 2007 Brancaia Toscana Tre. Presented by Pascal Coudouy and Reese Hay, 8100 Mountainside Bar & Grill.
• Trio of petite persuasions: warm molten lava chocolate cake with caramelized hazelnut ice cream, maple crème brûlée with walnut tuile, caramelized apple mille-feuille with frangipane crème, almond crisps and caramel sauce, paired with 2006 Hess Collection Mt. Veeder 19 Block Cuvee. Presented by Joan Monfaredi, executive chef of Annona restaurant at Park Hyatt Toronto, serving seasonal ingredients blended with traditional favorites.
“Chefs at the Park” costs $135 per person, which includes tax and gratuities. The evening starts with a reception at 6:30 p.m., followed by dinner at 7 p.m. Advanced reservations are recommended. For additional information or to make reservations, call (970) 827-6600 or visit www.parkhyattbeavercreek.com.
“Chefs at the Park” will begin with a reception at 6:30 p.m., followed by a four-course dinner at 7 p.m. Each course will be specially prepared by a different chef, paired with complementary wines from the Hess Collection. The menu will include the following dishes and the guest chef that will prepare them:
• Foie gras creme brulee with macadamia nuts and brioche, paired with 2009 Peter Lehmann Layers White Blend. Presented by Christophe David, executive chef of NoMI restaurant at Park Hyatt Chicago, specializing in contemporary French cuisine with a global flair.
• Pheasant ravioli with pheasant butter, cranberries and chestnut puree, paired with 2007 Hess Collection Mt. Veeder Chardonnay. Presented by Brian McBride, executive chef of Blue Duck Tavern restaurant at Park Hyatt Washington, preparing wholesome American fare.
• Grilled elk loin with roasted shallot and black berry compote, paired with 2007 Brancaia Toscana Tre. Presented by Pascal Coudouy and Reese Hay, 8100 Mountainside Bar & Grill.
• Trio of petite persuasions: warm molten lava chocolate cake with caramelized hazelnut ice cream, maple crème brûlée with walnut tuile, caramelized apple mille-feuille with frangipane crème, almond crisps and caramel sauce, paired with 2006 Hess Collection Mt. Veeder 19 Block Cuvee. Presented by Joan Monfaredi, executive chef of Annona restaurant at Park Hyatt Toronto, serving seasonal ingredients blended with traditional favorites.
“Chefs at the Park” costs $135 per person, which includes tax and gratuities. The evening starts with a reception at 6:30 p.m., followed by dinner at 7 p.m. Advanced reservations are recommended. For additional information or to make reservations, call (970) 827-6600 or visit www.parkhyattbeavercreek.com.
