Cashew Trail 2014 at Park Hyatt Goa Resort and Spa

GOA, India – Every year during harvest season, Park Hyatt Goa traces the life journey of Goa’s beloved fruit, the cashew. Taking the harvest celebration a notch higher, this year the festivities lasted over 12 days with the culmination of the celebration, the annual Cashew Trail event on the 6th of April. The elegant afternoon was hosted by General Manager, Thomas Abraham.
 

The highlight at the Sunday affair, a cook-off competition by culinary connoisseur Karen Anand, had the gentlemen flaunting their cooking skills and creativity. In keeping with Hyatt’s higher purpose and commitment to giving back to the community, two garrafãos of rare Feni and Urrak from the Vaz family’s private collection were auctioned. The funds raised through the auction were presented to COOJ (Cause of Our Joy), an organisation that works towards promoting mental well-being in Goa. The afternoon also saw the launch of Treasure Island, a one-year-old premium Cashew Feni from Madame Rosa Distillery. 
 

A cashew stomping ground, soulful live music and a photo booth inspired by the afternoon added fun and excitement to the celebration, while young guests kept busy at the children’s play area. Redefining the realm of culinary creativity was a menu that infused the rich flavours of the cashew fruit into succulent meats and delicate desserts. The menu included gravalax of salmon in feni and chili, prawn flambé with feni, cashew coated chicken finger with curry mayonnaise, wild mushrooms sautéed with chili, garlic and feni, turkey roulade, three peas, tofu and cashew stir fry, cauliflower tempura with cashew chutney and BBQ pork ribs with homemade sauce. The pastry chef’s sweet indulgences included fresh cashew fruit pancake and crepes with vanilla nectar sauce, a live cashew chikki station, dry fruit cashew fenny chocolate pudding, linzer cake with cashew jam and baked cashew fudge tarts. Innovative cocktails such as the Buenísima and Taverna offered a fusion of explosive flavours, blending seasonal fruits with Feni and Urrak.
 

Speaking on the occasion, Thomas Abraham, General Manager, Park Hyatt Goa Resort and Spa said, “The world over, Park Hyatts are curators of enriching experiences that are rooted in local character. At our annual Cashew Trail, we embrace one of Goa’s proudest heritages and narrate its unique story through food and celebration. We are also pleased that we were able to raise funds for COOJ through this afternoon’s auction. Making a difference in our community is a natural extension of our mission to provide authentic hospitality to all who we serve.”