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Kids’ meals for a new generation

  • CINDY ELLEN RUSSELL
    Yupin "Jenny" Bickel from Frankie's Nursery, right, helps Sacred Hearts Academy fifth-graders Lexee Howes, left, Nikkita Bandack, Maia Bristow-Canfield, Lucy Dentry and Quinn Lum prepare salads using fresh local produce during a visit to the Hyatt Regency Waikiki Beach Resort & Spa. The girls use Hyatt's special containers with screw-on lids so they can toss their own salads.
  • COURTESY MICHAEL BAXTER
    Hyatt resorts internationally are offering kids menus that include a build-your-own whole- wheat sub sandwich, above. The interactive menu draws in young diners.
  • CINDY ELLEN RUSSELL / crussell@staradvertiser.com

    Tenn Kusaka, 11, prepared her Sleepy Cheese Salad for Sven Ullrich, left, and George Lemson, chefs at the Hyatt Regency Waikiki Resort & Spa. Tenn's dish won a recipe contest that Ullrich hosted for Sacred Hearts Academy students. The dish of sauteed asparagus, basil, and slices of tomato and mozzarella, was featured on the resort's SHOR menu last month.

  • CINDY ELLEN RUSSELL
    Tiffany Tanaka, 10, was ready with a question for chef Sven Ullrich, who talked to students about the benefits of eating locally produced food. "They're very inquisitive. They don't hold back," said Ullrich. "It's very inspiring."

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