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04/10/2012

PHOTOS: Park Hyatt Masters of Food & Wine Spring Lamb Dinner

On Saturday, March 24, guests joined our Executive Chef Sebastien Archambault & Chef de Cuisine John Melfi around the private Chef's Table to indulge in a four-course menu featuring a whole, farm-raised lamb, slowly roasted in the wood-burning oven. The Park Hyatt Masters of Food & Wine dinner was complemented with varietal wines from Hope & Grace in Yountville, CA.

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Chef's Table set for dinner

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Chef Sebastien pointing to the live video of the lamb cooking in the wood-burning oven

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Braised Lamb Shoulder with lemon & tomato confit labneh, lamb consomme, and wood-fired flatbread

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Lamb Chop & Meatball with creamy Carolina gold rice, zucchini and coriander oil

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Preparing the lamb in the wood-burning oven

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Wood-Burning Oven-Roasted Leg of Lamb

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Posted by at 09:21 AM in Culinary Events, Restaurant News, Seasonal Ingredients |

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