Hyatt Regency Mission Bay Spa and Marina Offers Organic Menu for Kids

Hyatt Regency Mission Bay Spa and Marina announced details of its new organic and seasonal children’s menu created exclusively for Hyatt by renowned food pioneer and chef, Alice Waters. The new menu, featuring a three-course organic meal, marks the first hotel project for Waters and complements Hyatt’s groundbreaking “For Kids By Kids” menu, providing children more nutritious, fresh and interactive offerings. The new children’s food and beverage offerings at Hyatt are grounded in the brand’s industry-leading philosophy Food. Thoughtfully Sourced. Carefully Served., promoting healthy people, a healthy planet and healthy communities, and will be offered in all full-service Hyatt hotels and resorts throughout the U.S. and the Caribbean.

“All children deserve to eat real food,” said Alice Waters. “I wanted to do a small, three course meal, within the context of Hyatt’s initiative, that could be sourced exclusively from organic farms across the country. Of course it’s about taste and ripeness and seasonality—but it’s bigger than that, too: it’s about supporting the people who are taking care of the land for our future generations.”HyattRegencyMissionBayRecipe

• Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes. “This is a dish of simple grilled and roasted ingredients, served with a pesto sauce. The trick with something so straightforward is to be confident that the ingredients are the best that they can be.”
• Grilled Chicken with Pesto Sauce,
  Roasted Potatoes and Cherry Tomatoes
  Ingredients:
  4 oz. Grilled Chicken Breast
  4 tbsp Olive Oil
  2 tbsp Dijon Mustard
  1 tbsp Thyme leaves, fresh
  1 ea Medium Garlic Clove, grated
  1 pinch Kosher Salt
  5 ea Roasted Potatoes
  1 ea Grilled Cherry Tomato Skewer
  1 1/2 ea Yukon Gold Potatoes
  3 tbsp Olive Oil
  1/2 tsp Kosher Salt
  4 ea Cherry Tomatoes
  1 tsp Olive Oil
  1 pinch Kosher Salt
  1 ea Skewer
  For the Pesto Sauce:
  1 ea Egg Yolk
  1/2 tsp Water
  1 pinch Kosher Salt
  1 1/4 cup Olive Oil
  1 ea Garlic Clove
  2 cups Basil Leaves
  1/2 tsp Lemon Juice
  1 tbsp Pesto Sauce
  Preparation:
  To assemble marinade: Whisk together olive oil, mustard, thyme, and garlic. Place each chicken breast between oiled parchment and pound to 1/3 inch thick. Cover chicken with marinade and season with salt. Grill chicken over a hot fire with the smooth side facing down. Place a grill plate on top of chicken and sear until well marked. Flip chicken and complete cooking.
  For the pesto: Place egg yolk in mixing bowl. Add water and salt, whisk together. Slowly drizzle one cup of olive oil into yolk mixture. Place garlic, basil leaves and remaining 1/4 cup of olive oil in food processor. Whisk together with yolk mixture. Add salt and lemon juice to taste. Refrigerate overnight.
  For the tomatoes: Skewer tomatoes at stem, brush lightly with olive oil and salt. Grill to order on hot fire until tender and slightly blistered.
  For the potatoes: Wash potatoes. Cut in half lengthwise. Toss potatoes in olive oil and salt and place in pan. Roast in a convention oven at 400 degrees for 15 minutes, until tender and golden. Plate chicken, tomato skewer, potatoes and add a dollop of pesto sauce. Enjoy!

Hyatt Regency Mission Bay Spa and Marina is perfectly situated to explore Balboa Park, the Gaslamp Quarter and San Diego’s beautiful beaches.  Located at 1441 Quivira Rd. Visit missionbay.hyatt.com or call 619-224-1234 for reservations or more information.