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.

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Manor Vail Lodge
Wild Mushroom and Chicken Meatloaf with Corn and Ginger Puree

Ingredients:

For the meatloaf:

  • 5# ground chicken thighs
  • 1c celery small dice
  • 1c yellow onion small dice
  • ½ c whole grain mustard
  • 2# raw porcini mushrooms cleaned, and chopped fine in food processor
  • 6 ea. eggs
  • 2 c panko
  • Salt and Pepper to taste

For the corn puree:

  • 6 ears fresh sweet corn shucked and cut from the cob
  • 1 small  yellow onion med dice
  • 1 thumb size piece of fresh ginger, peeled and sliced 1/8”
  • 1 clove. fresh garlic peeled and crushed
  • 1 c water
  • 1c heavy cream
  • Salt and pepper to taste

 

For the garnish:

  • 6ea scallions, greens only, sliced thin in ice water so they curl.
  • 2 oz. sweet soy sauce.
  • 2 # fresh chanterelle mushrooms cleaned and trimmed.
  • 1c all-purpose flour
  • 1c corn starch
  • 1T salt
  • 2-3c cold seltzer water

Method:

For the meatloaf:

  1. Sweat onions and celery until soft and allow to cool. 
  2. Mix all ingredients together to incorporate.
  3. Test cook a small patty of the mixture and adjust seasoning accordingly.
  4. Make 2 free standing loaves on greased sheet pan, bake at 350 degrees to 165 degrees internal temperature.
  5. Allow loaves to cool completely, wrap with plastic and hold in refrigerator until service time.

For the corn puree:

  1. Combine all ingredients except for the cream in a medium sauce pot and bring to a simmer over medium heat.
  2. Allow to simmer for about 10 minutes, then let stand off the heat for 10 minutes.
  3. Puree mixture in blender in batches until very smooth, adding some of the cream to each batch.
  4. Transfer to a holding vessel, stir well, adjust seasoning, cover, and keep warm for service.

For the garnish:

  1. Sift the dry ingredients together into a mixing bowl and then add seltzer water stirring constantly to form a loose batter the consistency of heavy cream. Keep this batter very cold until service time
  2. At service time cut the meatloaf into ½ “ slices and sear both sides in a hot sauté pan with a little vegetable oil.
  3. Transfer to a sheet pan and place them in a 350 degree oven for 3-4 minutes to finish heating.
  4. While the meatloaf is in the oven dip the chanterelle mushrooms into the batter dropping them one at a time into 350 degree oil.
  5. Fry them 2-3 minutes until golden brown remove them from the oil and allow them to drain on paper towels.
  6. Place the meatloaf slices in a pool of the corn puree, garnish with the fried chanterelles, scallions and sweet soy sauce.

 


CHEF BIO:
MATT PETRIE
EXECUTIVE CHEF, THE FITZ LOUNGE, MANOR VAIL
LODGE

Matthew Petrie brings us his culinary talents from North Carolina, where he was born and raised.  After college, while working in a local Boone Restaurant, he decided to pursue a career in the culinary arts.  He graduated from AB Tech in Asheville, North Carolina and then worked for some of the top hotels and clubs in the area.  In 2007 the Rocky Mountains and all that they have to offer lured Matthew to Vail.  His tenure includes some of Vail’s finest kitchens. He now resides as Chef de Cuisine for the Manor Vail Lodge where he oversees the Lord Gore Restaurant, Fitz Lounge, Room Service and Banquets & Catering.


Valley River Inn
Chanterelle Mushrooms with Warm Chevre Fondue and Truffle Crostini

Ingredients:

  • 2 oz.  Fresh chanterelle mushrooms (roughly chopped)
  • 2 oz. soft chevré
  • 2oz mascarpone cheese
  • 1 tsp. minced garlic
  • 1 tbsp. minced shallots
  • 1 tsp. fresh thyme
  • 2 sprig fresh oregano
  • 2 tbsp. whip cream
  • 6 slices French baguette
  • 2 tbsp. truffle oil
  • 1tbsp. butter
  • Olive oil

Method:

  1. Drizzle truffle oil on the baguette slices and evenly toast the bread in the broiler until light brown. Set aside.
  2. Set oven to 350 degrees, toss mushrooms in olive oil, roast approximately or until cooked through. Set aside.
  3. Heat butter in a sauté pan over medium heat gently sauté the shallots and garlic until translucent.
  4. Add the chevré, mascarpone and cream. Lower the heat, stir until well mixed.
  5. Heat chevré, macaarpone and cream to just under a boil add the thyme and mushrooms.
  6. Pour into a small bowl or ramekins and garnish with oregano sprigs.
  7. Serve with crostini

 

 

CHEF BIO:
MICHAEL THIEME
SWEETWATERS ON THE RIVER, VALLEY RIVER INN
Chef Thieme received his culinary training at Le Cordon Rouge in Sausalito California, graduating in 1985. He then traveled to Southeast Asia, Nepal, the Mediterranean and Britain, gleaning many culinary techniques, spice compositions and flavors. Chef Thieme contributed to the popularity of several hotels and French restaurants in the bay area before moving to the Pacific Northwest where he incorporated his passion for exotic and eclectic foods creating a fresh new dining experience for patrons in the region. He joined the SweetWaters on the River staff in 1988.

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.

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