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Hyatt Waikiki’s “hard hat tour” showcases new menu for ballroom

August 1, 2013 Destination Hawaii No Comments Email Email

egtmedia59The first event at the new $2 million Kou Ballroom at the Hyatt Regency Waikiki Beach Resort and Spa was held without any of the furniture, technology and soft coral and stone colors that will decorate the ballroom when it opens in September.

The Hyatt hosted a “hard hat tour” and farm-to-table banquet menu tasting at the 3,087 square-foot ballroom on Wednesday evening. Using 95 percent local ingredients, Executive Chef Sven Ullrich and his team prepared a sampling of menu items, including the two that I tried — lobster bisque ravioli and Kula strawberry shortcake ­— between taking notes and talking story with Hyatt employees. The strawberry shortcake was delicious, by the way.

Ullrich told me his favorite item on the menu is the eggs benedict, which he included on the menu “just for fun.”

“What excites me the most is really getting away from the old-fashioned style … where everything is mixed on large platters and you have 25 to 30 people on one plate. We want to do it small, we want to do it like a home style. How would you serve your family at home? We do it on small platters, everything is in small, petite amounts,” Ullrich said. “We’re really going to be doing something totally new, and that’s exciting.”

The ballroom, located on the second floor of the Hyatt’s Diamond Head Tower, still has some work to be done before it opens — such as the air conditioning installation as well as completing the ceiling and floors — but the Hyatt team used the status of the renovation to make the “hard hat tour” fun for guests.

Food and Beverage Director Vincent Brunetti told me he decided to use some of the renovation equipment to build a bar to serve drinks from. The shelf behind the bar was constructed from two ladders and a couple of two-by-fours, with wine and liquor bottles arranged on top of them.

The employees serving the food and drinks wore hard hats from Nan Inc., the Honolulu-based general contractor doing the construction.

Edited by : Bill Hurley

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