Successful Meetings - February 2010 - (Page 17)

PLANNER’S WORKSHOP food & beverage Bruce Jones, Executive Chef, Hyatt Regency Tamaya Resort & Spa, Santa Ana Pueblo, New Mexico Get Spicy By Andrea Doyle GREEN CHILE STEW COOK-OFF Hyatt Regency Tamaya Resort & Spa, New Mexico COST: Starts at $60 per person, depending on group size s an East Coaster, when I first learned about the chile stew cook-off, a popular activity at the Hyatt Regency Tamaya Resort & Spa in New Mexico, I assumed we were talkGREEN CHILE STEW ing about that beloved dish of chopped meat, onions, garlic, and cayenne pepINGREDIENTS per. Then I realized this isn’t the same (2) pounds diced beef or pork stew meat chili I like drizzled over a hot dog. (3) tablespoons olive or canola oil (3) tablespoons flour Green chile stew is a traditional New (2) cloves of garlic Mexican dish using the large, flavorful (3) cups chicken stock New Mexico-grown green chiles, which give the region’s cuisine much of its dis- (1) can petite-diced tomatoes (2) pounds diced new red or white rose tinctive style. I had no idea there are so potatoes many species of chile peppers—five (1) medium white onion domesticated and 25 known wild (3) cups diced New Mexico green chile species to be exact. (hot or mild) (1) tablespoon chopped oregano “Chile is a big part of our culture here,” (2) tablespoons chopped cilantro says Bruce Jones, executive chef at the Tamaya. “The the money was state question is then used to buy SIZE: Up to 200 ‘red or green?’ ” ingredients. The Tamaya, The experience meaning “a quiet and starts off with a “chile special place,” is located on 500 chat” led by a Tamaya chef. The acres on the Pueblo of Santa Ana, group will learn about different types adjacent to the Sandia Mountains along of chile, the difference between red and the Rio Grande River. It also features green, and other interesting facts about 350 rooms, several pools, tennis courts, this New Mexican mainstay. and more than 21,000 square feet of After learning everything chile, the function space and more than 25,000 group is divided into teams and given a square feet of outdoor event space. basic recipe and all of the ingredients The resort’s culinary team has created and equipment necessary to make a a chile stew cook-off program that not stew. The creations are judged by the only offers a glimpse into the tradition- Tamaya culinary team based on flavor, al flavors of New Mexico, but builds presentation, and creativity. Luckily for camaraderie as well. participants, there is no right or wrong Each program is completely cusway to make green chile stew, just tomized. For one recent group, the teams varied personal preferences, but in any had to earn “money” by correctly case, this event is sure to heat up the answering questions about the company; competition among the group. SM salt and black pepper flour tortillas Brown meat in heavy soup pot in oil. Add onion and garlic and continue to saute. Add enough flour to absorb oil and fat. Add chicken stock, tomatoes, potatoes, and chile. Season with salt and pepper to taste. Simmer until meat and potatoes are tender. Finish stew with herbs and top with shredded cheese and sour cream. I February 2010 I SM I 17

Table of Contents for the Digital Edition of Successful Meetings - February 2010

Successful Meetings - February 2010
Shift Happens
Leaders Forcast Future
Personal Success
Incentive Insights
Food & Beverage
Industry Awards
Places & Spaces
Florida's East Coast
Atlantic City

Successful Meetings - February 2010