Savings at the Grand Hyatt DFW

Thursday, December 22, 2011

Grand Hyatt DFW Announces 2012 Epicurean Studio Cooking School Curriculum

EPICUREAN STUDIO COOKING CLASS:
•  Complimentary self-parking at Terminal D
•  Saturday: 9 AM – 1 PM: Instruction/Preparation and three-course lunch with
    corresponding wines
•  25% discount in Grand Met restaurant and skySPA (valid on Saturday only)
•  Epicurean Chef’s jacket on loan for the day (available for purchase)
•  Recipe booklet and sample of Norman Love® Confections truffles
COST:
•  $125 per person
•  Chef’s jacket available for purchase, $50

WEEKEND PACKAGE GETAWAY:
Consider making it a whole weekend experience! The weekend package getaway includes all of the above, plus:
•  One-night weekend stay in a standard guestroom
•  3 PM late check-out on your departing day
COST: 
•  $229 for one person
•  $359 for two people
•  Gift certificates available
•  Chef’s jacket available for purchase, $50
ADD-ON: 
•  Add an additional weekend-night stay (Friday, Saturday or Sunday) for only $99!
    Grand Met restaurant and skySPA discounts apply for the duration of your stay.
 


2012 Dates & Curriculum
FEBRUARY 11 – ROMANTIC MEALS AND APHRODISIACS
Looking for a unique and intimate way to express your devotion to that special
someone for Valentine’s Day? This sensual cooking experience has cupid’s touch,
creating a magical and unforgettable rendezvous.

MAY 19 – FRENCH COOKING
The influence of French culinary art is seen and felt in every corner of the world.
Every cooking student in every country learns the basics of French cuisine on the way
to becoming a chef. Executive Chef Plihon will take you on a journey of classic and
modern French cuisine. Bon Appétit!

SEPTEMBER 8 – SAUCES AND SOUS VIDE
High-end restaurants often utilize sous vide, a technique in which food is vacuum
packed and cooked at precise temperatures. This method, which requires less fat, yet
results in juicy, intensely flavorful dishes, is trickling down to the home chef. This
creative class will offer a mixture of learning as well as mastering some of the most
interesting sauces. We will teach you how to pair your sauces with the most
appropriate meat, fish and chicken dishes.

NOVEMBER 17 -  HAPPY HOLIDAYS
Holiday parties are notorious for producing high expectations. Prepare to impress
with this special edition of Epicurean Studio. Executive Chef Plihon will demonstrate
how to create an innovative, modern and delicious party meal paired with great
wines.
  
For inquires or to make a reservation, please call 972.973.1501 or send an email to michele.rosswood@hyatt.com.


Bon Appétit!

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