On Monday, April 25, we joined several Los Angeles-based journalists and bloggers at BREEZE, the acclaimed restaurant at the Hyatt Regency Century Plaza, to taste the newest menu additions for Spring 2011: vibrant vegan lunch and dinner options.
Inspired by the magnificent, all-vegan dinner that renowned Chef Tal Ronnen created for the 25th Anniversary Genesis Awards held at the hotel last month, Hyatt Senior Executive Chef Manfred Lassahn created seven new tantalizing vegan options for BREEZE.
On Monday night, Chef Julie Pico and Chef William Gardner (pictured above) passionately discussed in detail the colorful ingredients in each new dish. Displayed on the table was an assortment of unique yet memorable dining masterpieces that incorporated an abundance of fresh fruits and vegetables, in-house made cheeses and popular vegan favorites, like Gardein “Chicken” and quinoa.
Whether vegan or carnivore, vegetarian or pescetarian, anyone will be able to find a favorite with these flavorful and hearty options. Here’s a preview on what to expect the next time you visit:
An all-time favorite: The Macadamia Caprese – The house-made macadamia cheese truly puts the “star” in this starter. Fresh, flavorful and and literally melting in your mouth is the best way to describe it. The semi-dried tomatoes and baby mizuna subtly compliment and bring out the essence of this cheese.
Most innovative appetizer: The Beet Carpaccio – This delightful appetizer features edamame hummus and a sweet mango emulsion carefully sandwiched between two thin slices of ruby red, crunchy beets. The combination of contrasting textures and flavors create an interesting story of how opposites not only attract, but can tastefully co-exist as well.
Most diverse salad: The Wild Field Greens – This salad has just as many scrumptious leafy greens as it has dried fruits (cherries and blueberries) and ripe strawberries and raspberries. Sprinkled throughout is a house-made tofu-ricotta cheese. Sunflower seeds and a light, blueberry vinaigrette complete the salad.
Heartiest entrée: The Gardein “Chicken” – As filling as this Gardein “Chicken” selection is, it’s difficult to believe it is not actually chicken. It is coated in a velvety cashew cream sauce and is accompanied by a room temperature salad and an assortment of fingerling, red and purple Peruvian potatoes.
Most flavorful entrée: Gardein “Chicken” Scaloppini – So many great different elements blend together to create this amazing entrée: the tangy asparagus-meyer lemon risotto, the crispiness of the Gardein “Chicken,” the tenderness of the garlic pea shoots…Delicious!
Best presentation of an entrée: The Red Beet Quinoa and Zucchini Noodle –Yellow beet chips and aged balsamic drops surround a bed of quinoa mixed with almonds, chives, pine nuts and raisins. A medley of greens and zucchini noodles regally crown the quinoa. It is as pleasing to the palate as it is to the eye.
Sweetest sweet tooth ever: The Tiramisu – A decadently divine way to end any lunch or dinner. The egg-free lady fingers and the tofu mascarpone are so rich, that you will not even remember that you’re indulging in a vegan dessert. A dollop of whipped cream and a chocolate piece float atop.
These seven selections will be on the menu until this summer, so hurry in and try them now!