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Loving local

  • DENNIS ODA / DODA@STARADVERTISER.COM
    20120620-0817 BSN FOOD Hyatt Waikiki, which is celebrating the first anniversary of SHOR American Seafood Grill, is joining its brand's corporate push to become the first chain in the hospitality industry to make a global commitment to sourcing and serving food and beverages that are good for our people, our planet and our communities. The commitment includes a promise to Partnership for Healthier America, which will hold Hyatt accountable for continuously improving the nutritional profile of children's food menus at full-service managed Hyatt properties across the U.S. over the next ten years. This is a passion of Executive Chef Sven Ullrich. This is Chef Sven Ulrich showing a grilled swordfish plate w/pickled mammee apple, purple mango (cross between a lilikoi and mango), baby bok choy and a Thai red curry sauce in the Japengo Restaurant kitchen in the Hyatt Waikiki. PHOTO BY DENNIS ODA. JUNE 20, 2012.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    2012 JUNE 15 BSN Chef Sven Ullrich, executive chef for Hyatt Regency Waikiki Beach Resort and Spa, holding a nutmeg seed. Hyatt is the first hotel to in the industry to make a commitment to sourcing and serving food that is good for people, the planet and community. SA photo by Craig T. Kojima
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    Frank and Lynn Sekiya with a chaconia plant at Sekiya’s Waimanalo farm, which offers a wide range of exotic fruits.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    Jenny Bickel shows the inside of a pink guava. The Hyatt chain now requires the use of at least five local ingredients on all menus.
  • DENNIS ODA / DODA@STARADVERTISER.COM
    20120620-0853 BSN FOOD Hyatt Waikiki, which is celebrating the first anniversary of SHOR American Seafood Grill, is joining its brand's corporate push to become the first chain in the hospitality industry to make a global commitment to sourcing and serving food and beverages that are good for our people, our planet and our communities. The commitment includes a promise to Partnership for Healthier America, which will hold Hyatt accountable for continuously improving the nutritional profile of children's food menus at full-service managed Hyatt properties across the U.S. over the next ten years. This is a passion of Executive Chef Sven Ullrich. Chef Ulrich prepared this grilled swordfish w/pickled mammee apple, purple mango (cross between a lilikoi and mango), baby bok choy and a Thai red curry sauce in the Japengo Restaurant in the Hyatt Waikiki. PHOTO BY DENNIS ODA. JUNE 20, 2012.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    Jenny Bickel gives Sven Ullrich, executive chef for Hyatt Regency Waikiki Beach Resort and Spa, a tour of Frankie’s Nursery in Waimanalo.
  • DENNIS ODA / DODA@STARADVERTISER.COM
    20120620-0812 BSN FOOD Hyatt Waikiki, which is celebrating the first anniversary of SHOR American Seafood Grill, is joining its brand's corporate push to become the first chain in the hospitality industry to make a global commitment to sourcing and serving food and beverages that are good for our people, our planet and our communities. The commitment includes a promise to Partnership for Healthier America, which will hold Hyatt accountable for continuously improving the nutritional profile of children's food menus at full-service managed Hyatt properties across the U.S. over the next ten years. This is a passion of Executive Chef Sven Ullrich. Chef Ulrich prepares a grilled swordfish w/pickled mammee apple, purple mango (cross between a lilikoi and mango), baby bok choy and a Thai red curry sauce in the Japengo Restaurant in the Hyatt Waikiki. PHOTO BY DENNIS ODA. JUNE 20, 2012.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    2012 JUNE 15 BSN Jenny Bickel, of Frankies Nursery, and Chef Sven Ullrich, executive chef for Hyatt Regency Waikiki Beach Resort and Spa, with Mamey apple. Hyatt is the first hotel to in the industry to make a commitment to sourcing and serving food that is good for people, the planet and community. SA photo by Craig T. Kojima

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