Sample a taste of summer at our award-winning Summer Grilling Socials.
These events take place at Hyatt Summerfield Suites hotels every Wednesday evening May 14 through August 27 from 5:30 pm to 7:00 pm and offer a great opportunity to meet fellow guests and hotel Associates.
As part of our More Like Home program, Hyatt Summerfield Suites has enlisted David Joachim, best-selling author of Mastering the Grill, to create two exclusive menus for the Summer Grilling Socials. These exclusive menus are packed with flavor and are easy to make in your guest suite or in your own backyard. All the exclusive recipes featured at our Summer Grilling Socials are available to download and print (600KB) for you to enjoy no matter where you are.
Hyatt Summerfield Suites Summer Grilling Socials Recipes
- Summer Classics
- Grilled Vegetariana Pizza
- Kielbasa on a Stick
- Mustard Horseradish Sauce
- Tex Mex Longhorn Fajitas
- Rocky Road Brownies
- Tropical Tastes
- Bird of Paradise Chicken
- Jah Mon Shredded Pork
- Honey Rum Drizzle
- Grilled Formaggi Pizza
- Mint Chocolate Brownies
- Summer Favorites
- Spuds on a Stick
- Spicy Queso Dip
- Fresh Field Greens with Minted Honey Lime dressing
- Iced Tea & Lemonade Flavor Bar
Get to know David Joachim
David Joachim has authored, edited or collaborated on more than 30 cookbooks including A Man, A Can, A Grill, as well as his newest book, New York Times best-seller Mastering the Gril, which he co-authored with Andrew Schloss. He is also the author of The Tailgater's Cookbook, The Spaghetti Sauce Gourmet, and the IACP Award-winning reference book, The Food Substitutions Bible. Joachim has taught cooking classes and given culinary demonstrations at cooking schools, events, bookstores and kitchen stores such as the Institute of Culinary Education (formerly Peter Kump's), Viking Cooking School, COPIA, Ritz-Carlton, Miami Book Fair, The Book and the Cook, The Pennsylvania Farm Show, Williams-Sonoma, Sur La Table, Barnes & Noble, and Borders. He is a member of the International Association of Culinary Professionals, the Research Chefs Association, and the National Writer's Union.
