The Ultimate Father’s Day Gift – A Weekend Of Grilling Classes With FoodNetwork’s Chopped Grill Master Chad Ward At The Hyatt Regency Coconut Point Resort

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Champion Pitmaster of Whiskey Bent BBQ shares his top tips and techniques every backyard griller should know during two days of classes topped off with an old-fashioned family barbecue at the Bonita Springs hotel and resort this Father’s Day Weekend.

FoodNetwork Chopped Grill Master Chad Ward

FoodNetwork Chopped Grill Master Chad Ward

This is the first time we’ve hosted a Father’s Day Weekend event of this kind and Chad is the perfect personality to make it a success.

Bonita Springs, Florida’s Hyatt Regency Coconut Point Resort & Spa is proud to present FoodNetwork Chopped Grill Master Chad Ward, June 15-16, 2013 for a Father’s Day Weekend filled with flavor. Chad Ward, the Champion Pitmaster of competitive team Whiskey Bent BBQ and host of “In the Pit” radio show will demonstrate his best techniques in meat preparation, seasoning, smoking and grilling concluding with an old-fashioned family barbecue on Father’s Day, June 16th.

“We are excited to present Chad Ward and his grilling classes to our guests,” said Joe Murgalo, General Manager. “This is the first time we’ve hosted a Father’s Day Weekend event of this kind and Chad is the perfect personality to make it a success.”

Chad Ward is an accomplished grill master and pitmaster of the award winning competitive team Whiskey Bent BBQ, touring the United States BBQ circuit since 2009. In 2012, Chad was one of 16 participants on the FoodNetwork’s Chopped Grill Masters television series. Currently, Chad hosts “In the Pit” a top-rated weekly radio show about competitive BBQ, grilling tips and techniques.

“We have a great weekend planned and I look forward to sharing my knowledge, celebrating Father’s Day and making new friends with everyone who comes to this event at the Hyatt Regency Coconut Point Resort,” said Chad Ward.

Guests can register for the weekend program which includes classes both days, Father’s Day Barbecue with Chad Ward and two drinks for $125 per person. A special discounted room rate of $129 + resort fee is available to class attendees. The Father’s Day Barbecue with Chad Ward on Sunday June 16th from Noon to 2PM is open to spouses and children of class attendees, reservations required. Adults are $40, children 5-12 are $20 and children 4-under are complimentary.

Space is limited. For class, event and room reservations, please call 239 390-4240 or email tracy.snyder(at)hyatt(dot)com .

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About Hyatt Regency Coconut Point Resort & Spa    
Named among Travel + Leisure’s 100 World’s Best Hotels, the AAA Four Diamond Hyatt Regency Coconut Point Resort & Spa features world-class golf, a 19,000-square-foot Stillwater Spa, the AAA Four Diamond-rated Tanglewood restaurant and an extravagant series of water features, including multiple pools ranging from 2,700 to 5,000 square feet and a 140-foot corkscrew slide. The 454-room resort, which recently received Florida Green Lodging’s Three Palm eco-friendly certification, is the ideal base camp between Naples and Ft. Myers. Located on 26 acres overlooking the breathtaking Estero Bay Aquatic Preserve, the resort offers convenient access to both destinations as well as a private island beach for a more secluded retreat. A 15-minute water taxi ride takes guests to the resort’s private beach on Big Hickory Island. White, soft sand and the brilliantly colored Gulf of Mexico create a restful spot with plenty of open chairs and umbrellas for those looking to relax.

For those guests seeking a more active vacation, the island is a great spot to hunt for sharks’ teeth, collect more than 400 types of seashells, build old-fashioned sand castles or kayak along the beautiful shoreline. Back at the resort, guests can relax and rejuvenate with pampering treatments at the Stillwater Spa and enjoy a delectable meal at the Tarpon Bay restaurant, featuring fresh, innovative seafood for a truly memorable meal. For information or reservations visit http://www.coconutpoint.hyatt.com or call 239-444-1234.

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