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.
Cranberry Soy Reduction:
For Cranberry Soy Reduction:
CHEF BIO: JAYSON DEMARCO
DOUBLETREE BOSTON-BEDFORD GLEN HOTEL
Chef Jayson DeMarco has launched an impressive career at many of the great hotels, resorts and restaurants in America. Chef Demarco has become known for providing his guests with delicious contemporary cuisine presented in his own unique and creative style. Chef DeMarco's cooking is a simple, non pretentious method of cooking, and rarely uses more than five to six ingredients on a plate.
Chef DeMarco’s main inspiration was watching his mother prepare authentic Italian dishes as a child. Growing up in an Italian family owned meat market, Chef DeMarco's influence was watching his grandfather make homemade sausages, supersatta, and head cheese in an "old time Italian" butcher shop of the 40's. The use of fresh cheese, polenta, tripe, cured meats and fresh pasta influenced him to always use only the best cuisine.
During high school, Chef DeMarco worked at many well known Connecticut area restaurants. In 1992, Chef DeMarco began a seven year odyssey in South Florida. In the summer of 1997, Chef DeMarco then embarked on a European apprentice "tour de force" which opened his eyes to the foods of Spain, France, London, Germany, Holland and Italy. In 2002, Chef DeMarco began working at several properties in the greater Boston area including his position now as executive chef at Bistro 44
Lemon Curd Method:
EXECUTIVE CHEF, STOWE MOUNTAIN LODGE
Chef Josh Berry began his culinary career at the BALSAMS apprenticeship program in the summer of 1994. While an apprentice he had internships at premier restaurants in Key Largo, FL; Colorado Springs, CO; Boston, MA; Donaldsonville, LA; Kohler, WI and Pinehurst, N.C.
After finishing his apprenticeship, Chef Berry left for Europe and spent time at the Astoria Hotel in Luzerne, Switzerland and in Northern Italy, specifically Lake Como. Upon returning to America, he took a position as Chef de Cuisine at a resort in Hilton Head, South Carolina. After several years leading kitchens in the South, he returned to New England as the Executive Chef at an inn located in Essex, CT.
When asked to return to the BALSAMS Grand Resort in Dixville Notch, NH, he jumped on the opportunity to become their Executive Chef and head instructor at the culinary school he attended and where he began his career. After working there for more than two-and-a-half years, he joined the Stowe Mountain Lodge culinary team as Executive Chef, taking their farm-to-table dining concepts to new heights.