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.
THIS MONTH'S Featured Ingredient:
GRAPEFRUIT
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.
VIEW PAST INGREDIENTS:
Tempe Mission Palms® Hotel and Conference Center
Luscious Boyne Raspberry Cheesecake with Bittersweet ChocolateRecipe Ingredients:
- 4 each – Nature Valley Granola Bar, .74 oz size
- 1 Tbsp – Honey
- 2 pounds – Cream Cheese
- 1 cup – Sugar
- 1 cup – Sour Cream
- 2 each – Lemons, zested and juiced
- 1 tsp – Vanilla Extract
- 4 each – Eggs
- 1 pint – Boyne Raspberry
Method:
- Combine Granola Bars and Honey and place in food processor. Chop up well to create a crumbly crust.
- In a mixer, combine cream cheese and sugar and cream together.
- Scrape the bowl, and then add in vanilla, lemon zest and juice, and sour cream.
- Whip together for 30 seconds.
- On low speed slowly add in the eggs one at a time.
- Lastly add in 1 pint of Fresh Boyne Raspberries and mix gently for 20-30 seconds.
- In 4 oz. serving dishes or a 9 inch spring form pan, line the bottom with the granola bar mixture.
- Pack down evenly.
- Add in the cheesecake mixture.
- Place your pan or dishes in a square cake pan and fill the pan with water half way up the side of the pan.
- Place in oven and cook for 40 minutes at 325 degrees.
CHEF BIO:
MICHAEL SCOTT
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.
The Spa at the Inverness Hotel
Peach Sparkler-iced PURE peach green tea, vodka and chilled sparkling water
Hit the Spa for a tall drink of summer...iced PURE INVENTIONS peach green tea, loaded with anti-oxidants, vodka and sparkling water is the perfect combination to beat August heat.
