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.
From the Chef:
Tarts and Quiche are some of my favorite foods to eat. The options with a tart are endless!
CHEF DE CUISINE, SUNCADIA RESORT
Alex Paguaga has a passion for imaginative food with a focus on clean and simple flavors. Alex brings his years of experience in the culinary field to Portals restaurant. Trained in classic culinary techniques, chef Paguaga began his culinary adventure at the age of fifteen working as a dishwasher in his hometown in Bellevue, Washington. Alex’s professional culinary experience ranges from hotel restaurants to conference centers. Alex always adds a personal twist to the seasonal and regional food he creates.
Marcona almond butter:
Tempura IPA beer batter:
Good luck with your roll!
From the Chef:
I love curry and wanted to make this asparagus roll play into our new hand crafted beer concept in Atwater. That is why I used an IPA beer in the tempura batter and curry in the rice, a classic pairing combined with traditional Japanese sushi technique.
CHEF, ATWATER RESTAURANT
Born in Summit, New Jersey, Jay moved to Colorado in 1983. He began learning the trade and honing his culinary skills at the early age of 14 and has worked in the Denver and Vail Valley areas for most of his culinary career. Jay first joined the Vail Cascade Resort 10 years ago and after working in many fine-dining restaurants, he returned “home” to the Cascade in May 2011. In current his role as Chef at Atwater on Gore Creek, Jay has become an integral part of the culinary operations of the resort.
While working at a Japanese Restaurant, Jay developed a fondness for Asian-inspired cuisine, and this remains a significant influence in his culinary creations. His experience and the skills he’s garnered while working at fine-dining restaurants over the past 18 years are his most trusted tools. Jay’s philosophy is “cook with your heart!”