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Gearing up for another fabulous event, our dessert presentation by our Pastry Jeffrey Alvarez

Gearing up for another fabulous event, our dessert presentation by our Pastry Jeffrey Alvarez

Our culinary team will focus on every detail. The cuisine is prepared using the freshest seasonal ingredients. To enhance your experience, we will customize our menus to your exact specifications to make your vision a reality

Our culinary team will focus on every detail. The cuisine is prepared using the freshest seasonal ingredients. To enhance your experience, we will customize our menus to your exact specifications to make your vision a reality

Wow and double wow.  This coffee mousse recipe is so creamy and delicious.   That paired with a simple white cake makes for the perfect parfait dessert!.  Coffee Mousse  Recipe from Grandmothers Kitchen.

Wow and double wow. This coffee mousse recipe is so creamy and delicious. That paired with a simple white cake makes for the perfect parfait dessert!. Coffee Mousse Recipe from Grandmothers Kitchen.

Balance sweet and sour flavors in your dessert. Divine desserts pair perfectly with a cappuccino at Hyatt Regency Chicago.

Balance sweet and sour flavors in your dessert. Divine desserts pair perfectly with a cappuccino at Hyatt Regency Chicago.

Master Recipe •	EVO •	7oz octopus •	2oz apple shaved •	Octopus boil •	Red Wine Vinegar •	Salt and pepper to taste •	2 thinkly chopped fresh oregno  Char-grill octopus to give a nice smoky flavor. Combine herbs, EVO, red wine vinegar, salt and pepper. Marinate in a mixing bowl with the octopus until all flavors incorporate. Use a Japanese mandolin to shave apple and garnish.

Master Recipe • EVO • 7oz octopus • 2oz apple shaved • Octopus boil • Red Wine Vinegar • Salt and pepper to taste • 2 thinkly chopped fresh oregno Char-grill octopus to give a nice smoky flavor. Combine herbs, EVO, red wine vinegar, salt and pepper. Marinate in a mixing bowl with the octopus until all flavors incorporate. Use a Japanese mandolin to shave apple and garnish.

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