Seafood Treasures Summer Dining

Summer may be hot and humid--and a tad stormy--in Southwest Florida, but it's one of the best times of the year for dining.

The number of summer dining specials at great establishments increases dramatically with things such as prefix menus and half off bottles of wine to name a few. For the rest of the month of August, Tarpon Bay at the Hyatt Regency Coconut Point in Bonita Springs is one of them. 

The Summer Treasures Dining Special includes three courses (really four if you count the amuse bouche which is much more than a bite) and a bottle of wine.

My evening began with a nice, cold dirty martini while listening to the hum of jazz music coming from the alcove. Speaking of music, the restaurant puts on a killer Jazz Brunch on Sundays. 

The amuse is a ceviche of the chef's choosing; there are eight on the menu. On the particular night I dined, the selection was salmon with sweet chili, almond and cucumber on a crisp plantain chip; it took the edge off and got us excited about the next course.

Diners have two choices for each of the remaining courses. Next up was a 'naughty' (my description, not the chef's) roasted corn bisque topped with a corn fritter or a 'nice' spinach salad with citrus filets, feta cheese dust, red onion and Champagne vinaigrette. I opted for the naughty; it was sweet and decadent. 

The meal comes with a bottle of wine, made by the famous Michael Mondavi exclusively for Hyatt. I was pleasantly surprised that my options weren't white or red, rather several whites and several reds. In other words a pinot, cab or merlot, to which we selected the pinot noir. It was fruity and easy.

The entree course is a surf and turf with options; we love options. A petit fillet comes with either blackened shrimp or the catch of the day. The filet is cooked to your preference then topped with an herbaceous chimichurri and served over a bed of southern grits with a side of perfectly steamed, fresh vegetables. 

For me, the portions sizes were perfect; enough to be filling but not so much that if you didn't wear stretchy pants you would be uncomfortable. It also helped that the dessert was on the lighter side.

Gluten-free, the mango and strawberry shortcake with coconut cream in a martini glass. Cheers!

The Seafood Treasures dining special for two continues through August 31st and it is $90. Although Tarpon Bay is at the Hyatt, non-guests are welcome and your parking will be validated. Stay and enjoy the beautiful grounds, listen to music and maybe even continue indulging with smores around the fire pit or an after dinner drink.

Bubbles, Brunch and Tunes

Photo: Hyatt Regency Coconut Point 

I recently updated the Best Brunch category for !0Best, a division of USA TODAY, and new to the list is the Tarpon Bay Restaurant at the Hyatt Regency Coconut Point Resort.

The Champagne and Jazz Sunday Brunch features a fantastic spread along with live jazz from 10:30– 2:30. While the music is lovely and the food divine, I particularly like the Champagne part.....it's unlimited, whether in the form of a Bellini, mimosa or straight up.

Photo: Gina Birch

The buffet is full of seasonal fruit, rich cheeses and seafood; some fresh and local others imported from around the world. And the choices don't stop here. Part of the brunch includes a made to order main course such as cornish hens, Waygu beef, fish, omelets, eggs Benedict and more. There is no possible way you will leave here hungry. 

Photo: Hyatt Regency Coconut Point 

The desserts are decadent and the chocolate fountain is always a treat. Enjoy this feast for $48, children 5-12 are $24 and children under 5 are complimentary. This event often sold out at the beginning of the year, so now is the time to get a seat. I would still recommend calling for  reservation, as it is coming up on wedding season and you never know if the room will be booked out. 

Photo: Hyatt Regency Coconut Point 

Competition In The Kitchen

What happens when you get about a dozen Hyatt chefs from Florida and the Caribbean in the same kitchen? One heck of a culinary competition for the Good Taste event, a new addition to the hotel chain's lineup.

With the theme of 'thoughtfully sourced, carefully served,' hotel chefs from across the nation have been gathering in regional battles for a shot at competing nationally this fall at the Andaz Wailea Maui.

I attended the qualifying contest for Florida and the Caribbean, at the Grand Hyatt Tampa Bay and it was torture. Torture because I was not a food judge, just an observer who had to wait THREE HOURS to try any food. Torture because each dish looked better than the last, with ingredients that made me salivate and quiver.

Each chef made three dishes; a breakfast item, a lunch or dinner entree and a kid's meal. The rounds were timed perfectly and the tension in the kitchen was thick.

As the chef's explained the local ingredients they used and other highlights, the judges dug in. And in the end, Noel Willhite, Sous Chef at Hyatt Regency Coconut Point in Estero was the victor. Congratulations to all the chefs and their outstanding creations.