What’s the Dish at the Wyndham Anaheim Garden Grove

23 Sep

trinitasI recently traveled to the Wyndham Anaheim Garden Grove {hotel review here!} and was fortunate enough to get some time with the Director of Food and Beverage, Paul Maddison.  And when someone really likes what they do, you can tell…and you could definitely see that in Paul.

I met Paul in the Trinitas Wine Bar, stocked with Napa Valley Vintages and 7 (out of 8) craft beers. I knew I was in the right place.

Paul explained that the Wyndham Anaheim Garden Grove had recently gone through a transformation and helping lead that charge was the food and beverages team. Paul’s goal: “Simple, fresh, non-complicated menu, representing the local growers.”

As we started in the Trinitas Wine Bar, Paul, also a certified sommelier, explained that, “Trinitas is an extension of the Napa Valley based Trinitas Cellars tasting room.” Paul’s recommendations included the Sauvignon Blanc, crisp and bright with notes of melon and grapefruit, the chardonnay, which he described as a, “Butterbomb of deliciousness,” and the Mysterium, a deep, well balanced, red blend.

beers_sm

But it was a very hot afternoon, so Paul kicked it off with a sampler flight of beers. The techie in me was over the moon impressed with the QR codes that came with the beers – yes, you read that right – technology and beer. Kinda perfect in my mind. Paul explained that people like to know what they are drinking and this enables them to learn more about the beers (or remember them for later) in a snap. Though the beers change seasonally, Paul’s current recommendation was The Bruery’s Loakal Red, a beer aged in oak barrels for a nice layered taste, available only in Orange County, CA.

menuSpeaking of local and seasonal, Paul highlighted that the restaurants in the Wyndham Anaheim Garden Grove not only kept up with seasonal favorites (i.e.: pumpkin lattes and maple ales for Fall), but his team wanted hotel guests to experience local southern California goodness. For example, Drake Family Farms Goat cheese and Kenter Farms greens are used in the salads, Mary’s Farm Chicken in the entrees – in Paul’s mind, this gives guests a, “Consistent experience, focusing on local, simple flavors, done really well.”

And I’d have to agree.

For starters that night, I sampled the Crisp Panko Breaded Green Beans, Ahi Poke served with a soy-chili Glaze and Crispy Wontons, and a Grilled Brie with an apricot-walnut glaze and sliced warm baguettes, which Paul described as, “Ooey, gooey, goodness that pairs deliciously with wines.” I was sold. They were all beautifully presented and tasted as good as they looked.

I also sampled the Arugula, pear, gorgonzola, candied walnut, and bacon flat bread, which was fantastic, as well as Mary’s Farm Chicken entrée, served with smashed red bliss potatoes, caramelized shallots, baby broccoli, and a mustard reduction sauce.

To say the least, I was stuffed, so it was a good time for Paul to show me around to the other dining locations.

blend

First stop was Blend – one of only 4 bistros in the Wyndham chain, is an Italian inspired bistro and a great grab-and-go options for folks in a hurry. Maintaining the focus on local, Blend features locally made gelato, freshly made coffees that would rival any major chain, granola bars and artisan sandwiches all made fresh and onsite.

Next stop was the California Grill, with a super modern and fresh décor, where all of the delicious food I tried earlier in the day was prepared. The California Grill featured a full service bar as well, and is where their full service breakfast, including an omelet station, is served in the mornings.  Side Breakfast in Bednote:  I had to try breakfast in bed the next morning – pancakes, fresh fruit, and coffee {happy place}.

As far as expansion, Paul explained that the hotel is continually expanding and growing, and for the Food and Beverage Department, this means expanding the ballroom space for banquets, weddings, and receptions. His chefs are all, “Well trained, from the line to the banquet hall,” so he was confident that his crew was ready for the challenge. Given the transformation that the hotel has gone through, he sees bringing, “Simple and bold flavors in to the banquet hall and modernizing the overall event operation.”

banquet hallwayI have no doubt Paul and his team will be up for the task!

 

 

Special thanks to Paul Maddison for his warm hospitality and to the Wyndham Anaheim Garden Grove for the accommodations.  

All opinions are my own.

 

 

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