The chef’s table at the new Currents makes a delicious statement. By Judi Gallagher Wow! What a difference a fresh coat of paint (well, that and a multi-million-dollar Lilly Pulitzer redo), an innovative chef from Nicaragua and a gleaming new hotel manager, with hospitality oozing out from all sides, can make. The […]
June 15, 2008
The chef’s table at the new Currents makes a delicious statement.
By Judi Gallagher
Wow! What a difference a fresh coat of paint (well, that and a multi-million-dollar Lilly Pulitzer redo), an innovative chef from Nicaragua and a gleaming new hotel manager, with hospitality oozing out from all sides, can make. The Hyatt Regency in Sarasota, which in the past had sometimes offered less than stellar hotel food, has recently morphed into the showcase of a beautiful and stylish hotel in the tropics, and its new restaurant, Currents, is the culinary centerpiece.
A tablescape at the new Currents restaurant.
How fortunate we were to be invited to a special tasting dinner hosted by the Hyatt Regency’s new general manager, Mark Becker, his gregarious executive team and accomplished/innovative executive chef, Aaron Chavarria. Aside from the lovely changes in décor, cleanliness and contemporary style, Currentshas clearly added a comprehensive element of fine service, as professional and detailed as I have witnessed in some of the finest hotels in New York and San Francisco. Our intimate dinner was in the “library”- a semi-private space with water wall, decorative bookcases and beautiful glass walls overlooking the tropical landscaping. Known as the “Chef’s Table,” the space is perfect for an intimate dinner party or executive wine dinner.
The lobster bisque, with cilantro crème fraiche, was outstanding. And, I have no doubt there will be many a night we settle into one of the new high tops lobby-side for another delicious bowl, with a glass of Kim Crawford sauvignon blanc, as well as a Brazilian nut salad, with orange, hearts of palm, avocado and passion fruit-mango vinaigrette. My Bostonian husband (born and bred), who claims he doesn’t like lobster, managed to devour the macadamia-encrusted Florida lobster tail (drizzled with saffron and orange beurre blanc) far too quickly for me to swarm in with my fork and nab some extra for myself. Well, I showed him, as I refused to share a speck of my luscious Grand Marnier and white chocolate crème brûlée. Of course, by then, he was far into his trio of chocolate volcanoes.
Welcome to the NEW Hyatt Regency: Currents is the clear symbol of a new day—a “now” style and “wow” cuisine.