The event drew guests who partook of the culinary masterpieces of the hotel chefs using Certified Angus Beef in mouth-watering variations and paired with the finest Kendall Jackson wines from Pacific Trading Co.
Last year’s Reds, Roasts and Rendezvous was held at the Giovanni’s Restaurant but Hyatt Regency executive chef Gabrielle Colombo said they moved the venue to the gardens to give the diners more access and space to sample all the treats.
“We were delighted to have many guests taste our culinary creations with Certified Angus Beef, in a more spacious location this year,” Colombo said.
He said guests have more choices with the four live stations installed for the event.
PTC general manager Charles Cepeda said he was also glad for the huge turnout of guests.
“We want everybody to have a good time,” he said.
The Tex-Mex live station served slow cooked barbeque beef short ribs with Nebraska sauce and miso chili paste, garlic mashed potato, nachos grande, minced beef chuck roll, salsa, red beans and guacamole, and mushrooms stuffed with braised beef knuckle and chives sour cream.
Guests also partook of the delights from the Italian live station including risotto with zucchini, fontina cheese and barolo braised beef chuck roll, and other Italian favorites. Not to be outdone, the Japanese corner counters were laden with beef rib eye shabu with forest mushrooms and more delights.
The South American live station carried roasted fine herbs crusted gaucho cut beef prime ribs, mustard seeds honey sauce, paprika and vegetables dip, salsa verde, and others.
The dessert station offered sweet concoctions including a gurgling chocolate fountain with tropical fruits kebab and other delicacies.
The 3rd Annual Roasts, Reds & Rendezvous special cocktail evening was sponsored by Certified Angus Beef (Triple “J) and PTC.
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