Food. Thoughtfully Sourced. Carefully Served.

Capital Cooking recently attended a media luncheon at Cure Bar and Bistro, the premier restaurant of Downtown Washington’s Grand Hyatt Hotel.  The Hyatt has been on the cutting edge of the hospitality industry with their commitment to healthy food alternatives. 

Through their involvement with the Partnership for a Healthier America and emphasis on using locally grown produce, Hyatt has been able to devise a holistic approach to the healthy food that they offer their customers.  Whether it’s the cuisine provided at banquets or the room service menu at one of its hotels, Hyatt has found ways to plug sustainable solutions into its offerings.

The three course tasting menu was consistent with that message.  We started with a Spring Asparagus Salad featuring a soft boiled cage-free egg from Kreider Farms in Manheim, PA.  The asparagus was noticeably fresh and, keeping with the focus on local produce, provided by Godfrey Farms in Sudlersville, MD.

The Fennel Pollen Dusted Wild Alaskan King Salmon, served as the entrée, provided a satisfying taste that totally justified its regal name.  It was delivered atop a Cucumber, Celery, and Green Apple Salad that, when combined with the White Anchovy and Chervil Vinaigrette, contrasted well with the saltine nature of the fish.

Our dessert was a Bay Bleu Cheese Cheesecake that, pardon the redundancy, took the cake.  It was a delightful combination of flavors, combining a local strawberry ice cream from Leedstown, VA with a very capable bleu cheese from Chapel’s County Creamery in Easton, MD.  And to top it all off, the Candled Violet-White Chocolate Tulle provided the sweetness that would satisfy even the most particular of chocolate lovers.

Overall, the presentation from Cure Bistro was what impressed me the most.  It was apparent that each dish had been prepared with great concentration and creativity, and the end result were dishes that looked as good as they tasted.   Stop in to try it for yourself!