Hey Neighbors!
We really enjoyed our trip to Texas and New Mexico. One of the highlights of our trip was having lunch at the Hyatt Regency in downtown Dallas at their Centennial Cafe. Even the children were impressed. We were met at the Concierge Desk by Karyn and were escorted to the restaurant. We managed to have a table over in a corner by ourselves. When we first arrived there were not many people in the restaurant, but by the time we left they had several others there.
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| Menu |
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| A nice, quiet corner. |
We started off with an appetizer of green chili queso. Chrisp tortilla chips queso with house pickled jalapenos. It is made fresh daily! I would LOVE to have the recipe! My husband said the salsa was great too! The waitresses were GREAT! Everyone was so polite and helpful.
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| Chips and queso |
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| This was GREAT! |
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| Traditional Caesar Salad |
My husband ordered their Meyer Natural Angus Burger ($11.00). This has aged white cheddar, horseradish sauce, and onion jam on a brioche bun. This came with a side of fries. This was one large burger!
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| Meyer Natural Angus Burger |
My youngest daughter ordered from their children's menu, For Kids By Kids. She ordered the Natural Beef ($8.95). This was a grilled petite steak with potatoes, roasted vegetables and a garden salad. She really enjoyed the tiny potatoes.
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| Natural Beef |
Now I want to tell you a little bit about the For Kids By Kids at the Hyatt. They have partnered with renowned food pioneer and chef Alice Waters to create a new organic menu for the children. I will tell you, usually when my children hear something like this, they expect to suffer through eating a meal that is good for you, but that they don't really care for. My daughter LOVED hers and really enjoyed her meal. Some of the other choices were whole wheat spaghetti and turkey meatballs, shaken chopped salad, sunbutter jelly and banana sandwich, just to name a few.
From the press release:
Waters, known for her culinary philosophy that maintains cooking should be based on fresh, organic, and seasonal ingredients that are produced sustainably and locally, worked with Hyatt to develop a full organic meal offering including a salad, chicken entrée and a dessert.
“All children deserve to eat real food,” said Alice Waters. “I wanted to do a small, three course meal, within the context of Hyatt’s initiative, that could be sourced exclusively from organic farms across the country. Of course it’s about taste and ripeness and seasonality—but it’s bigger than that, too: it’s about supporting the people who are taking care of the land for our future generations.”
“As Alice Waters is a pioneer, we feel this aligns perfectly with Hyatt’s commitment to being a leader in our industry as it relates to the health of our youngest guests,” said Susan Santiago, vice president, food and beverage, Hyatt Hotels & Resorts, North America. “We’ve done extensive research and it shows that kids have a more sophisticated palate than ever, and so working with Alice is a natural fit.”
· Romaine Lettuce Hearts, Carrot Curls and a Radish Rose with Lemon Vinaigrette for Dipping. “Contrary to prevailing beliefs, getting kids to eat vegetables is not difficult. We simply have to meet their most basic impulses: to eat something that is engaging and that tastes delicious,” said Waters. “The aliveness of textures and colors, as well as the ‘do-it-yourself’ nature of this salad, makes this universally appealing to kids.”
· Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes. “This is a dish of simple grilled and roasted ingredients, served with a pesto sauce. The trick with something so straightforward is to be confident that the ingredients are the best that they can be.”
· Strawberry and Orange Slices served with a Sweet Juice in a Real Orange Cup. “The goal here is to appeal to kids’ imagination about ‘dessert,’ without feeding them unhealthy, sugary food,” said Waters. “A real orange cup filled with a luxurious amount of perfectly sliced ripe fruit feels special, and the juice is made with a touch of honey to sweeten it.”
Now, my other daughter is a little pickier about her food. She chose the grilled chicken quesadilla, minus all the extras like, avocado, pico de gallo, sour cream, oaxaca cheese, roasted tomato salsa ($10.00). She actually had leftovers.
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| A nice thick quesadilla. |
To top it all off, we were able to try their desserts! We just shared them all. The first was a texas peach pot d'creme ($5.00). This was my son's favorite. My husband enjoyed it too! Then we tried the dark chocolate s'more ($5.00). This was my daughter's favorite. My husband liked the dark chocolate part. Texas blueberry upside down cake was the one my other son liked. Fresh blueberries and whipped topping. Last was the strawberry shortcake. I tried a little bit of this! It was sooooo good!
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| texas peach pot d'creme |
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| dark chocolate s'more |
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| blueberry upside down cake |
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| strawberry shortcake |
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| Our excellent waitress! |
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