Competition reminds us in all kinds of business that we have to think creatively to gain an edge on the market. Hyatt Hotels & Resorts has come up with a summer cocktail program that’s interesting and clever.
It’s called Get Fresh and the promotion brings cool recipes and fresh techniques tableside. I figured that since my husband and I enjoy a cocktail on occasion (we honestly only have one about once a week or less), we’d give this idea a try. The Get Fresh summertime promo runs through Sept. 30.
Here’s the gist. Beverages are featured in the lounges of participating hotels. These are drinks that are partially prepared at the bar with the remaining fresh fruit ingredients hand-squeezed tableside by the server. It’s something I’ve never encountered before and it did make things interesting and more conversation worthy. There’s something psychologically pleasing about the fresh factor.
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Get Fresh at Hyatt Hotels: promotion brings cool cocktail recipes tableside |
Customers hand-pick their drink of choice from a custom designed list printed on cards displayed at the table. Guests can use the card to help select a drink with freshly squeezed ingredients and then take the cards home with them to recreate the drinks on their own.
The signature Get Fresh cocktail program utilizes special juice squeezers designed by Tony Abou-Ganim, who is known as The Modern Mixologist. The beverages,including the Tanqueray Ten Raspberry Ricky, Don Julio Watermelon Marga-rita and the non-alcoholic Sparkling Fresh Strawberry Lemonade,are part of the tableside drink repertoire.
The Get Fresh idea was created for Hyatt by local company MarkeTeam, which was founded in 1991 by Glenn Schmitt of Lake Forest. MarkeTeam now includes a group of designers and product experts who create specialty campaigns for a broad spectrum of companies. It has become an award-winning sales promotion agency serving the on- and off-premise, leisure and food and beverage industries.
If anyone is having a special banquet function at Hyatt before Sept. 30, these Get Fresh drinks can be included in the catering package.
Here’s hoping you’ll enjoy a little freshly squeezed juice in your cocktail and who knows, I might see you in the lounge of one of our Orange County Hyatt hotels. Locations include Irvine, Newport Beach, Huntington Beach and Garden Grove.
Beautiful Art, Food
For those who enjoy art, 230 Forest Avenue in Laguna Beach is presenting the beautiful pastel paintings of German artist Daggi Wallace through Aug. 15. I like this restaurant because of its food anyway and the atmosphere is reminiscent of a New York loft with substantial history. It’s located on the beautiful, tree-lined Forest Avenue, an extra enticement.
Wallace’s pastel paintings, inspired by light and shadow, mood and atmosphere, depict actual subjects inspired by Laguna’s breathtaking coastline and scenic surf scene. Her objective is to call viewers’ attention to everyday beauty so that it is never taken for granted. Her work is part of private collections throughout the U.S. and Europe.
Terry Rothbard is the managing partner of 230 Forest Avenue and she considers the restaurant a hybrid art gallery that caters to enthusiasts of all mediums: art, food or wine, so this show of artwork is a natural addition to the dining element.
The menu, created by award-winning executive chef Marc Cohen, is a celebration of California cuisine with an emphasis on using locally produced ingredients. Breads are of the artisan variety, seafood is plucked from the Pacific and vegetables are vine-ripened.
The food presentations are gorgeous art on a plate. When I meet things like bacon-wrapped day boat scallops with pineapple salsa, sugarcane tenderloin and wild salmon surrounded with shellfish, my tummy is thankful for the artistry of this chef.
The restaurant is at 230 Forest Avenue in Laguna; phone (949) 494-2545.
Seafood Tastings
Aug. 14 is a date I’ll observe. That’s when Bluewater Grill is having another of their culinary seafood tastings at the South Coast Plaza Village and Newport Beach locations. It begins at 6:30 p.m. and reservations are required.
The theme is Manila Clams Three Ways. The clams are farm raised for Bluewater Grill by Schreiber Shellfish Co. of Totten Inlet, Wash.
The chef will serve the Manila clams steamed in white wine, with garlic and butter. Then they’ll come Pacific Rim style in a green chile and coconut milk broth. And finally, Portuguese style with marinara and linguisa sausage (a delicate, smoked pork product).
The tasting menu comes with your choice of a glass of Firestone chardonnay, sauvignon blanc or riesling. A selection of Firestone beers also is available.
I can already smell that wonderful sourdough bread they serve and will be using mine to dip in those amazing sauces. We happen to frequent Bluewater Grill,most often the South Coast Plaza Village one for us,and so I am well in tune with their concept and commitment to serving the freshest seafood from around the world.
Cost is $24.95 plus tax and tip. Join the tasting party by calling either location. Bluewater Grill South Coast Plaza Village: 1621 W. Sunflower Ave. (at Plaza Drive), Santa Ana; phone (714) 546-3474. Bluewater Grill Newport Beach: 630 Lido Park Drive; phone (949) 675-3474.
