Gone are the days of singling out individuals with special dietary needs during event dining, and with it, the pre-packaged, less than desirable culinary fare. Imagine one meal covering multiple dietary needs.
The team at Hyatt Regency Wichita works hard to not make an individual stand out, but to highlight their skills and help the meals they produce promote an experience.
Executive Chef Paul Freimuth with Hyatt Regency Wichita shares his featured dish of slow braised all natural beef short ribs with a blueberry ketchup, served with cauliflower and quinoa grits as a wonderful alternative to meeting the needs of attendees with dietary restrictions in regard to being gluten free, diabetic, and even lactose intolerant. With 24 years at Hyatt, two of those years serving on Hyatt’s Allergen Committee, Executive Chef Freimuth has helped educate many chefs on the evolving subject of special dietary needs and challenges, while providing the best quality and flavor for their patrons.
According to Executive Chef Freimuth, the slow braised short ribs are the most requested protein for their events. With his incredibly talented culinary staff, doing what they do best, they intensify the natural flavors of the vegetables, garlic, and rosemary through the braising process. The blueberry ketchup is Executive Chef Freimuth’s personal take on a fresh, locally inspired barbecue sauce. The season for fresh blueberries is right around the corner and Executive Chef Freimuth looks forward to locally sourcing the fruit from neighborhood farms.
“When it comes to starch, I like to think outside the box. Cauliflower and quinoa grits are a very healthy, tasty alternative.” Finishing the grits with smoked gouda cheese adds a creamy flavor and helps it to hold up on the plate, though the cheese can be eliminated for those with lactose intolerance without losing the integrity of the dish.
For Executive Chef Freimuth and his staff, catering events for up to 2000 people becomes more streamlined and flavorful when they can create wonderful dining experience for everyone, including especially those with special dietary needs.