Executive Chef Larry Eells treats guests to Farm-to-Fork Thanksgiving Feast
Ladies and guests are invited to a new take on turkey as Hyatt Executive Chef Larry Eells prepares a Farm-to-Fork Feast just in time for Thanksgiving. Join us at 11 a.m. Thursday, Nov. 15 for this farm-fresh cooking experience.
Chef Larry presents a cooking demonstration with a twist on preparing a traditional Thanksgiving dinner.
- 1st Course – Sweet Potato Soup
- 2nd Course – Turkey Leg Osso buco
- 3rd Course – Cranberry/Apple Tart with whip cream
Braising turkey osso buco style gives it that red meat, falling-off-the-bone tenderness and is a great way to change up your usual holiday turkey offering.
Chef Larry's Journey
Chef Larry was born in Southern California to a Marine Corp family and spent his early years traveling extensively across America. With grandparents in Seattle and Minnesota, farms and markets were prominent memories to him. Rising early to the scent of freshly baked bread from a wood burning oven, munching on garden fresh beans and carrots, and taking regular visits to the Pike Place Market are among his earliest recollections.
While attending undergraduate school for Fine Arts, Chef Larry began working in restaurant kitchens to support his education. His love of quality, freshly prepared food served him well as he progressed through the ranks of numerous restaurants and hotels, eventually joining Hyatt Hotels in 1982 as Chef de Cuisine in Minneapolis Minnesota.
35 years and 11 hotels later, Chef Larry continues to pursue his passion for fine dining, focusing on fresh, seasonal ingredients, and delicately preparing them in a manner consistent to the diverse communities he has known. To Chef Larry, quality translates to maximizing the natural potential of his ingredients, and serving them with detail and care. “Healthful, sophisticated cuisine, with a light Mediterranean touch” is his vision for the restaurant menus at the Hyatt Regency Indian Wells Resort.
The Farm-to-Fork Feast is included in the Guest Registration option, or you can register separately to attend.
Executive Chef Larry Eells