Hyatt Regency Tamaya Hires New Executive Chef

The Pueblo of Santa Ana – The Hyatt Regency Tamaya has hired Bruce Jones as its new executive chef. Jones will be responsible for managing all of the resort’s culinary servicesincluding restaurants and banquets. He joins the Hyatt Regency Tamaya from the Hyatt Regency Cleveland in Cleveland, Ohio where he was the hotel’s executive chef.

“The Hyatt Regency Tamaya is pleased to welcome Chef Bruce to our team. His culinary expertise will help us provide new flavors and culinary experiences for our guests in both the Corn Maiden and SantaAna Café,” said Jerry Westenhaver, general manager of the Hyatt Regency Tamaya.

“I am excited to join the Hyatt Regency Tamaya team and am glad to return to New Mexico. I look forward to building upon the resort’s culinary tradition of excellence, introducing new programs, and thechallenge of exceeding the expectations of our guests,” said Bruce Jones, executive chef of the Hyatt Regency Tamaya.

Jones, originally from Shelby, Ohio, has worked for Hyatt Corporation hotels throughout the country for more than 25 years. He was named Hyatt Executive Chef of the Year in 2007 and was awarded Department of the Year in 2008 at the Hyatt Regency Cleveland. Previously, Jones worked at the HyattRegency Albuquerque as a sous chef and was part of the team that opened the hotel. He has an associate’s degree in culinary arts from Johnson and Wales College in Charleston, South Carolina.

The Hyatt Regency Tamaya is located on 500 acres on the Pueblo of Santa Ana, adjacent to the Sandia Mountains along the Rio Grande River. Along with its unique cultural environment offering traditionalpueblo bread baking demonstrations and tribal dance performances, Tamaya also features Tamaya Mist Spa & Salon; The Stables at Tamaya; an 18-hole championship Twin Warriors Golf Club; tennis courts; and the Tamaya Cultural Museum and Learning Center.

Corn Maiden Chile Harvest Menu

Join Us at the Corn Maiden as we celebrate the Chile Harvest

Starter

A Taste of our Chile Martini

Amuse

Roasted Corn and Hatch Green Chile Chowder
Wine Pairing- Silver Birch Sauvignon Blanc

Entrée

Grilled Veal Chop, served with
Blue Corn Tofu Green Chile Tamales
Red Chile Braised Cabbage and Prosciutto Sage Demi
Wine Pairing- De Loach Pinot Noir

Dessert

Vanilla Poached Pear with Pistachio Ice Cream
And Green Chile Anglaise

$55 per person
Does not include tax or gratuity

Prime Rib Buffet

Santa Ana Cafe
Friday Evenings
5:00p.m. – 9:00p.m.

Starters

Assorted Mixed “Tamaya” Greens and Baby Spinach with Assorted Toppings to Include;
Tomato Wedges, Crisp Cucumbers, Shredded Carrots, Crisp Jicama, Beets, Cheddar Cheese, Olives, Croutons, Red Onion, Pinons, Pepitas,
Garbanzo Beans, Roasted Corn, and Bleu Cheese Crumbles
Green Chile Buttermilk, Creamy Goat Cheese,
Smoked Tomato Vinaigrette and Italian Dressings
Seafood Oscar Salad
Grilled Vegetables over Citrus Infused Quinoa
Southwest Chicken Caesar Salad
Crudité Display with Southwest Hummus and Chimayo Buttermilk Dip

The Main Event

Green Chile Pork Stew
Slow-Roasted Prime Rib of Beef Au Jus Lie, Carved to Order
Horseradish Sauce, Sautéed Mushrooms and Onions
Seared Salmon over Melted Fennel and Lemon-Herb sauce
Chipotle –Orange Roasted Chicken
Dijon Roasted Pork Loin with Calvados Cream
Seasonal Vegetable Medley
Native Grain Medley
Garlic Whipped Potatoes
Anasazi Beans


“Delectable” Desserts

Santa Ana Cafe’s Famous Chocolate Fountain
Warm Chocolate Chip Cookies straight from the oven
Warm Cherry Cobbler
Strawberry Cheesecake
Lemon Meringue Pie
Café Mocha Parfaits
Assorted Brownies & Bars
Sugar Free Berries & Cream
Sugar Free Apple Pie

Corn Maiden

Foods on Fire

The Corn Maiden is an honored symbol of the Santa Ana Pueblo. She represents the special relationship between the farmer and the plant. Our Fire is the blending of local flavors with nouvelle cuisine.

Skewered, spit fired meat; fowl and fish accompanied by fresh, seasonal vegetables are the signatures of the Corn Maiden.
Beans and Maize relishes further enhance the flavors of our kitchen. Tapas style plates offer smaller portions for sharing and interesting selections for grazing at the bar. Corn Maiden Restaurant is a story of the old and the new…Traditional yet innovative…A story of different interpretations of our world to different peoples.



Beginnings

Pan Seared Hazelnut Crusted Chevre Crostine Served on a young spring salad with burgundy shallot vinaigrette

Pan Seared Foie Gras Escalope Delagazed with sherry vinegar, petite spinach salad

Thai Summer Rolls Bibb lettuce, mint, carrots, and snow peas rolled in rice paper with a spicy chile sauce

Sonoran Prawn and King Crab Martini Jumbo prawns and king crab, spicy pecans, avocado and a tequila chipotle sauce

Pan Seared Lump Crab Cake Sweet potato chutney and a mustard grain sauce

Seared Jumbo Scallop & Giant Shrimp Prosciutto wrapped scallop on southwestern orzo and sweet chile shrimp on pineapple salsa

Calamari Crisp fried in blue corn tempura, with mango relish and a Ginger-jalapeno-coconut gastrique crème

Red Chile Escargots in a Vol au Vont Sauteed with chopped garlic & shallots, deglazed with anisette, red chile glaze & cream




Soup & Salad

New Mexico Tortilla Soup Traditional rich chicken soup,deconstructed with avocado, lime, cilantro and crisp tortilla strips

Curried Butternut Squash Bisque Garnished with toasted pumpkin seeds

Spring Salad with fresh golden and crimson beets, smoked duck, raspberries, shallots chive vinaigrette

Southwestern Caesar Salad Whole leaves of romaine brushed with caesar dressing, in a parmesan ring with white anchovy





Corn Maiden
“upewi aityii kutruka”
Our Signature Rotisserie

“k’uchininak’u”
The Corn Maiden Classic

Chorizo Sausage, Fresno Chile Chicken, Rose Salted Beef Rib Eye, and Lavender Salted Shrimp

“tsitsi kutaasruma”
The Ocean

Glazed Ahi Tuna, Lavender Salted Swordfish, Blue nose sea bassMonkfish Loin Seasoned with Alder wood Smoked Salt, and Lavender Salted Shrimp Served with Key Lime InfusedGreen Curry-Coconut Beurre Blanc

“sratyii tsatya”
The Range

Wild Boar Cranberry Sausage, Rose Sea Salted Buffalo Rib Eye, Kurubota Pork with Orange-Mango-Ginger Glaze, Soy Orange Duck Breast

“tyini kaisrpitra ku tsitsi”
The Earth and Water

Glazed Ahi Tuna, Soy Orange Duck Breast, Rose Salted Beef Rib Eye and Lavender Salted Shrimp

Rotisserie includes the Corn Maiden Chopped Salad and your choice of:

Green Chile Potato Au Gratin in Cocotte
Roasted Garlic Peruvian Mashed Potatoes
Lemon & Lime Infused Quinoa * Lemon Grass Infused Basmati RiceMedley of Native Grains
Green Chile Flageolet * Sautéed Vegetables

“Chefs Regional American”

Chateaubriand for Two Carved tableside, served with green chile potato au gratin, haricots vert with roasted slivered almonds and béarnaise sauce

Dry Aged New York Strip Dry aged in-house, with oven roasted cauliflower,mustard butter and haricot vert

Grilled Citrus Scented Shrimp On a pineapple salsa with sautéed asian kale, coconut sweet potato mash and a blood orange – chipotle reduction

Grilled Beef Tenderloin Capped with blue cheese and peppercorn sauce, accompanied by a spinach, pear and pecan salad, with a white balsamic vinaigrette

Rack Of Colorado Lamb Pine nut and dijon crusted, with red chile demi glace. petite frisee, oven roasted
tomatoes and goat cheese, with a walnut dressing

Halibut Fillet with Aromatic Herbs Capers, onions peppers and cornichons served with basil couscous and
sautéed white asparagus

Baked, Marinated Portabella Mushroom Served with roasted red pepper polenta, lemon seared tofu brochette, sautéed mizuna & asparagus, & red pepper ginger glaze

Rotisserie Organic Chicken Slow cooked locally raised organic chicken, infused with thyme and smoked sea salt, Served with green chile au gratin potatoes and seasonal vegetables

Chocolate Fantasy

Please join us in offering our hearty congratulations to our Pastry Chef, Darci Rochau in winning the People's Choice Award for this year's Chocolate Fantasy Competition!

Darci's Mystic Winged Celtic Lady was an impressive sight, both in sheer size and detail! In addition, she also garnered the runner-up award for the "Hotels and Casinos" category!Congratulations Darci!