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Hyatt hosts 5th Roasts, Reds, and Rendezvous
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Posted on Apr 19 2012
Hyatt Regency Saipan will be having its 5th Annual Roasts, Reds, and Rendezvous at its various dining outlets from April 20 to May 25 but this year will have a unique twist.
Roasts, Reds, and Rendezvous offers Hyatt diners a sumptuous dining experience with dishes featuring Certified Angus Beef, paired with Kendall-Jackson wines.
Executive chef Gabriele Colombo said the mouthwatering Certified Angus Beef will be featured in beef entrees at Giovanni’s, where prime cuts will be fused with Italian spices and sauces; at the Teppanyaki Grill, where the finest sirloins and steaks will be prepared in front of diners; and the Kili Café & Terrace, where savory beef delights will be available at its popular dinner buffets on Tuesdays, Wednesdays, and Fridays.
“This is a fantastic promotion,” said Hyatt Food and Beverage director Michael Wilson. “We’re on our fifth year and we’re just getting stronger and stronger.”
According to Wilson, this year would be the first time that Hyatt will not kick off ‘Roasts, Reds, and Rendezvous’ with a big shindig. Instead, they will have the big celebration when they wrap up the monthlong promotion on May 25 at Giovanni’s.
Moreover, it will not be the usual cocktail style but a sit-down, seven-course Grand Finale Gala Dinner that will start with Russian-standard vodka martinis and finishes off with coffee laced with Patron XO Café.
“It’s our first time to do the dinner course and it’s a great atmosphere for people to sit around in tables, enjoy fantastic food and wines, and have a lot of fun,” said Wilson.
Wilson noted that all menu selections for the 5th Annual Roasts, Reds and Rendezvous are “very reasonably priced,” and Club at the Hyatt cards are welcome.
“It’s a really popular event so it’s going to book fast. We encourage you to give us a call and make reservations for your table,” added Wilson.
The 5th Annual Roasts, Reds and Rendezvous is from April 20 to May 25. For reservations or inquiries, call 234-1234 Ext. 26.
