Indigenous ingredients: Corn Maiden redefines itself with flavors straight from its garden
Patrick Mohn, director of food and beverage at Hyatt Regency Tamaya Resort and Spa, cuts okra at the Corn Maiden’s onsite garden which grows a variety of plants for the dishes it serves.
The Corn Maiden at Hyatt Regency Tamaya Resort and Spa onsite garden grows a variety of plants for the dishes it serves.
The Corn Maiden at Hyatt Regency Tamaya Resort and Spa onsite garden grows a variety of plants for the dishes it serves.
Nathan Larsen, executive chef at Hyatt Regency Tamaya Resort and Spa, lifts the dirt in the worm bed, which is used to fertilize the dirt of the onsite garden which grows a variety of plants for the dishes they serve at the Corn Maiden.
Chef de cuisine George Silva prepares a striped bass dish
Striped bass with wild rice, radish butter, cranberries and radish sprouts
Milk chocolate cake with apricot curd, crisp pearls and raspberry chocolate ice cream from the Corn Maiden at Hyatt Regency Tamaya Resort and Spa.
Red chile spiced shrimp dish with citrus, watermelon, mint and avocado
Grilled pork chop dish with potato gratin, apple onion jam and apple reduction from the Corn Maiden at Hyatt Regency Tamaya Resort and Spa.
The Corn Maiden’s dining area at Hyatt Regency Tamaya Resort and Spa on Friday, Oct. 18, 2024
The Corn Maiden’s dining area at Hyatt Regency Tamaya Resort and Spa.
The kitchen can viewed from the dining area at the Corn Maiden at Hyatt Regency Tamaya Resort and Spa on Oct. 18.
The kitchen can viewed from the dining area at the Corn Maiden at Hyatt Regency Tamaya Resort and Spa on Oct. 18.
The front entrance of the Corn Maiden at Hyatt Regency Tamaya Resort and Spa.
The Corn Maiden at Hyatt Regency Tamaya Resort and Spa onsite garden grows seasonal wildflowers to be cut for decoration on the dining tables.
