Expect gumbo, jambalya, bourbon bread pudding and more in the hotel’s latest food festival series
Port of Spain, Trinidad – In a country like Trinidad, brimming with gourmet restaurants and casual cook shops serving a variety of Arabic, Spanish, Portuguese, French, Dutch, Chinese, African, Creole and Indian cuisine on almost every corner, it is not easy to consistently lure food lovers to one location.
However, thanks to a creative head chef and his talented food and beverage team, local and international epicureans are drawn to Hyatt Regency Trinidad again…and again.
Last month, guests and residents were treated to the flavors and sounds of Argentina. This October, from the 28th to the 31st, the hotel’s main restaurant will treat its patrons to another destination on its culinary world tour: the colorful New Orleans.
For three nights only, Trinidad will trade soca music for jazz; Carnival planning for mini Mardi Gras celebrations; and doubles, roti and pholourie (fried balls of dough) for gumbo, jambalaya and other specialties like southern fried chicken.
Chef de Cuisine Andrew Mills and Sous Chef Randolph Jay Udaundo from Hyatt Regency New Orleans will be in Trinidad to assist the hotel’s Executive Chef Fernando Franco. Together, they will ensure the food is prepared and presented in strict adherence to the quintessential and authentic New Orleans traditions.
