{"id":193842,"date":"2015-03-13T04:00:47","date_gmt":"2015-03-12T18:00:47","guid":{"rendered":"http:\/\/www.saipantribune.com\/?p=193842"},"modified":"2015-03-13T04:00:47","modified_gmt":"2015-03-12T18:00:47","slug":"hyatt-prepares-an-irish-spread-for-st-patricks-day","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/hyatt-prepares-an-irish-spread-for-st-patricks-day\/","title":{"rendered":"Hyatt prepares an Irish spread for St. Patrick\u2019s Day"},"content":{"rendered":"

The Irish will soon be celebrating their national holiday, St. Patrick\u2019s Day, but folks on Saipan need not travel to Ireland to enjoy Irish dishes because Hyatt Regency Saipan will be offering these items on its menu on March 17.<\/p>\n

Hyatt\u2019s Kili Caf\u00e9 and Terrace will be hosting a special dinner buffet featuring traditional Irish dishes and, for one night only, a limited quantity of Harp Lager from Dundalk, Ireland will be available. This dinner buffet is priced at $48.<\/p>\n

\"A<\/a>
A decorative display of Irish-themed props show off a couple of Harp Lager beers. (Photos by JAYSON CAMACHO)<\/figcaption><\/figure>\n
\"Choice<\/a>
Choice of beef or seafood terrine maison with pistachio and walnut toast.<\/figcaption><\/figure>\n
\"Beef,<\/a>
Beef, mushroom and Guinness pie.<\/figcaption><\/figure>\n
\"Forest<\/a>
Forest mushrooms dipped in sauce.<\/figcaption><\/figure>\n
\"From<\/a>
From left to right: Hyatt Regency Saipan chef de partie Jesse Aguon, Kili Caf\u00e9 & Terrace assistant manager Anthea Balthazar, and Hyatt executive chef Gabriele Colombo.<\/figcaption><\/figure>\n
\"English<\/a>
English spring fruits trifle<\/figcaption><\/figure>\n
\"Green<\/a>
Green velvet cake with vanilla sauce<\/figcaption><\/figure>\n
\"Hyatt<\/a>
Hyatt executive chef Gabriele Colombo, left, and pastry chef Desman Tumangger.<\/figcaption><\/figure>\n

With the complete menu of salads, appetizers, seafood, bread, carvings, hot entrees, and sweets, it\u2019s a pure Irish buffet made specifically for St. Patrick\u2019s.<\/p>\n

For the appetizer, Hyatt executive chef Gabrielle Colombo will be serving delectable terrine maison, a mixture of beef, vegetables, herbs, and spices made into a spreadable paste. There will be two types: one with beef and another with seafood.<\/p>\n

Another dish that is surprisingly good is a traditional Irish pub food, the rich and hearty beef and Guinness pie. Tender chunks of beef, beans, and mushrooms are simmered in a rich, Guinness beer-enriched sauce and encased in a flaky pastry. This goes especially well with the Irish dunmurry rice with fresh vegetables and forest mushrooms dipped in gravy. Long grain rice is used to cook the dunmurry rice with the addition of bread crumbs, tomatoes, and mushrooms.<\/p>\n

Rounding out the meal are sweet desserts prepared by Hyatt\u2019s pastry chef, Desman Tumannger.<\/p>\n

Almost like ice cream, Tumannger\u2019s English spring fruit trifle includes strawberry and white chocolate topping, while the green velvet cake with vanilla sauce and pistachios are a remarkable feast on the palate.<\/p>\n

These are just a sample of the many traditional dishes that the Irish serve on St. Patrick\u2019s Day. Be sure to visit Hyatt\u2019s Kili Caf\u00e9 and Terrace on March 17 and you might just find a four-leaf clover that\u2019ll make the rest of your year lucky!<\/p>\n

For more information, call the Hyatt Regency Saipan at 234-1234.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Irish will soon be celebrating their national holiday, St. Patrick\u2019s Day, but folks on…<\/p>\n","protected":false},"author":45,"featured_media":193844,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[1852,2900,233,2901],"class_list":["post-193842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life-and-style","tag-gabriele-colombo","tag-harp-lager","tag-hyatt-regency-saipan","tag-ireland"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/193842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/45"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=193842"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/193842\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/193844"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=193842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=193842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=193842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}