Destination® Hotels & Resorts has challenged our chefs across the country to take part in The Destination® Dish. Each month Destination® Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items.
Explore the featured recipes of the month below, dine at our participating restaurants to taste the chefs dish and check back next month for the new ingredient of the month.
First described as a "Forbidden Fruit" the grapefruit was introduced to the United States in the 1820s. The Grapefruit is a tart, tangy and juicy fruit with an underlying sweetness. Grapefruits are yellow-orange skinned with pink, red or white pulps. This fruit is refreshing when served chilled.
Grapefruits are best from winter through early spring even though they are available throughout the year. This fruit can be stored a week or so at room temperature and for about two to three weeks in a refrigerator.
Grapefruit is an excellent source of vitamin C, dietary fiber, vitamin A, potassium, folate, vitamin B5 and contains phytochemicals including liminoids and lycopene.
EXECUTIVE CHEF, TEMPE MISSION PALMS HOTEL AND CONFERENCE CENTER
Michael Scott’s first thoughts of being in the kitchen were as a child with his dad. Chef Scott’s father was a stay at home dad and Michael would stand in the kitchen watching him cook. Michael’s first job at the age of 16 was at an Italian restaurant. By the time Chef graduated high school; he was a corporate trainer on three different line stations and was being considered for assignment for restaurant openings. After graduating, Chef Scott started working as the lead corporate trainer at a steak house.
Chef Michael Scott is a graduate of the Scottsdale Culinary Institute with a degree in Culinary Arts and H&R Management. After graduating, he worked in a variety of roles at resorts in Arizona. His career took him to Vail, Colorado where he was tasked with opening a new restaurant and then back to Arizona. Chef Scott has also assisted the culinary teams at other Destination Hotels & Resorts before coming on board as the executive chef at Tempe Mission Palms.