{"id":408155,"date":"2024-04-16T14:00:00","date_gmt":"2024-04-16T14:00:00","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=408155"},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-29T14:00:00","slug":"Plant-based-vegan-bakery-delights-during-Giovanni-s-Sunday-Brunch","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/Plant-based-vegan-bakery-delights-during-Giovanni-s-Sunday-Brunch\/","title":{"rendered":"Plant-based, vegan bakery delights during Giovanni\u2019s Sunday Brunch"},"content":{"rendered":"

Over the years, there has been a noticeable shift toward healthier dietaries along a growing focus on personal wellness. This change of personal wellbeing is reflected in the dietary choices made by individuals, where the emphasis is to consume consciously healthier. People are interested on nutritional facts and now increasingly on the origin of its isolated food items.<\/p>\n

As part of Hyatt\u2019s commitment to advance self-care, the culinary team at Hyatt Regency Saipan has been proactive in addressing the changing preferences and dietary restrictions of guests, yet being able to achieve an authentic gastronomical experience.<\/p>\n

The team has been empathetic to requests for vegan and plant-based cuisine, ensuring that these options are readily available for guests. This approach was initiated by Jody O\u2019Sullivan, Hyatt\u2019s chef de cuisine\u2014pastry and a vegan himself. O\u2019Sullivan is now sharing his believes and creativity along plant-based bakeries and desserts at Giovanni\u2019s Sunday Brunch.<\/p>\n

\u201cHealth and wellness-based foods have been around for a while now\u2026the plant-based desserts are not any \u201chealthier\u201d than their regular counterparts, but that is not the point of a dessert, it is supposed to be an indulgence,\u201d he said.<\/p>\n

\u201cThe whole pastry landscape is changing and adapting, however, being able to still offer quality desserts without the need for animal products is the biggest challenge facing the pastry industry at the moment. Being able to offer these desserts now becomes more important so that our guests can understand that the quality of what we serve is going to be no different to a traditional recipe. We are changing ingredients so that we can create the best possible experience on a consistent basis,\u201d he continued.<\/p>\n

In addition, \u201csustainability is something we need to be really conscious of in the pastry. As prices of goods, shipping costs and utilities continue to rise, we need to look at how much our products are valued and, wherever we can, provide a quality alternative\u2026 With the continuous global climate change, things that are usually readily available for standard desserts are already more expensive and harder to come by,\u201d he concludes.<\/p>\n

According to O\u2019Sullivan, a plant-based dessert is a dish prepared using no animal products whatsoever. \u201cIngredients such as butter, eggs, cream, milk, etc. are replaced by plant-based alternatives like soy milk or plant-based oil,\u201d he said.<\/p>\n

At Easter Sunday Brunch, one of the desserts that O\u2019Sullivan presented was a home-made pecan pie.<\/p>\n

\u201cThe traditional ingredients in pecan pie contain both eggs and butter. Eggs bind the ingredients in the pie together owing to being high in protein, fat, and cholesterol. Butter adds richness and mouthfeel.\u201d<\/p>\n

\u201cWe needed to replace these functions with plant-based ingredients such as tofu, a really high-protein food, and substituted olive oil for butter. They are simple replacements that do not change the quality of what we offer but make them more sustainable and consistent.\u201d<\/p>\n

Plant-based dessert offerings at Giovanni\u2019s started early this year. \u201cEvery week there is one plant-based item our guests can enjoy from. It is my passion to share my recipes with our guests but also with my team. We will keep growing our repertoire with a rotation of cookies, cakes, cr\u00e8me brulees, and pies,\u201d O\u2019Sullivan added.<\/p>\n

Giovanni\u2019s Sunday Brunch highlights international and local cuisine with free-flow of sparkling wine and beer every Sunday, 11am-2pm. For reservations, visit saipan.regency.hyatt.com<\/a>. (PR)<\/em><\/strong><\/p>\n

<\/p>\n

Hyatt Regency Saipan chef de cuisine Jody O\u2019Sullivan\u2019s plant-based pecan pie.<\/p>\n

-HYATT
\n
<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Over the years, there has been a noticeable shift toward healthier dietaries along a growing…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-408155","post","type-post","status-publish","format-standard","hentry","category-business"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/408155","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=408155"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/408155\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=408155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=408155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=408155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}