Hotel breakfasts are one of the reasons I love to travel. I’m easily excited by breakfasts with gorgeous views. Can you think of one that took your breath away?
What comes to mind is a leisurely breakfast soaking up the sun on a cliff in Santorini, and a bungalow morning experience in the middle of a Bali jungle.
But… it doesn’t have to be all that exotic to be satisfying. Hyatt Place just launched a new customizable breakfast bowl menu and let me tell you, it’s very similar to the homemade breakfasts I’ve been starting my days with: cage-free eggs, sautéed kale and colorful parfaits.
To celebrate the launch, Hyatt Place in Midtown held a #WhySettle Breakfast Bowl battle in New York, and I was lucky to be one of the judges. And when I say lucky, I mean it: got to taste the ultimate breakfast bowl creations made with high-quality ingredients by five talented student chefs from the Institute of Culinary Education.
Together with fellow judges Katie Lee (cookbook author and TV host) and Chef Mark Krystopa (Hyatt Place and Hyatt House director of culinary operations), we got to choose the Breakfast Bowl battle winner – Brooke DiResta – based on presentation, creativity, and taste. Brooke created a scrumptious bowl with charred lemony asparagus ribbons, Greek yogurt, a soft-boiled cage-free egg and toasted ancient grains with kale.
Brooke’s prize was $10,000 toward her culinary educational expenses (wohoo!) and a three-night stay at any Hyatt Place hotel.
Watch my vlog from the Breakfast Battle and find out what Hyatt director of culinary operations Mark Krystopa says the most important part of the cooking process is (hint: it’s very much in alignment with the Breakfast Criminals philosophy of starting your day with love!)
This post is in collaboration with and sponsored by Hyatt Place. All opinions, as always, are my own.