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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Hamilton Park Hotel
Crispy Chili Lime Shrimp with Roasted Corn Succotash

Recipe Ingredients:
For The Shrimp:

  • 5 16/20 Shrimp P&D Raw
  • 1 TS Chili Powder
  • 1/2 Jalapeno
  • 1/4 Lime
  • 1 TBS Vanilla Vodka
  • S&P to taste
  • 2 TBSP Ground Corn Flakes


For The Corn:

  • 1/2 Corn on the Cobb
  • 2 oz. Fava Beans
  • 8 Grape Tomato cut in half
  • 1/4 Bunch Watercress
  • 1 oz. Olive Oil
  • 1 TSP Chopped Fresh Herbs
  • S & P to taste


For The Vinaigrette:

  • 1 TBSP Agave Nectar  
  • 1 TSP BBQ sauce
  • 1 TSP Lime Juice
  • 3 TBSP Olive Oil
  • 1 TBSP Rice Wine Vinegar
  • S&P to taste

Method:

Shrimp Directions:

  1. Extract Juice from lime, reduce vodka by half and add to lime juice.
  2. Chop Jalapeno and add all ingredients together except for corn flakes.
  3. Add salt and pepper to taste.
  4. Marinate Shrimp for 1 hour, then take shrimp and cover them with ground cornflakes
  5. Pan fry them just before service.

Corn Directions:

  1. Take half the oil and rub the corn on the cob
  2. Place on a roasting pan and place it in the oven at 300 for 25 minutes.
  3. Poach the Fava beans in salted water until tender then cool. 
  4. Cut the grape tomato in half and add to the cold fava beans along with 1/2 oz. oil, salt and pepper and chopped herbs.
  5. After the corn is cooked, cool and remove from the cob.
  6. Add corn to the fava beans tomato mix and hold.

Vinaigrette Directions:

  1. Mix all ingredients together except for the oil, wisk together and drizzle in the oil slowly until it is emulsified, hold cold until needed.
  2. Cook the shrimp on the grill
  3. As shrimp is cooking, place the watercress in the center of a 10” plate,
  4. Put the corn mixture over top of the watercress then place the shrimp over top of the succotash
  5. Drizzle the vinaigrette over the shrimp and serve.

From the Chef:
This dish goes well with a pinot noir.

CHEF BIO:
CHEF NUNZIO CASSARA
EXECUTIVE CHEF, HAMILTON PARK HOTEL
Chef Nunzio Cassara was born in Sicily, Italy and learned his way around the kitchen at the early age of 14 when he worked with his dad at a restaurant in Queens, New York. Later at the age of 20, he decided to leave St. Francis College and pursue a career in the culinary arts. He attended The New York Restaurant School in New York City and apprenticed at the Lowell Hotel on Madison Avenue. His culinary career then led him to opportunities with the Plaza Hotel, the Marriott Marquis in New York City and other fine hotels and restaurants during his 30 years in the industry.

Chef Cassara’s inspiration to become a chef also stemmed from his love of food and how it can light up people’s faces with enjoyment. “To create a great meal, cook with passion while using fresh ingredients, season your food well and use proper cooking techniques for excellent execution every time.” – Chef Nunzio Cassara

Inn and Spa at Loretto
Restaurant Recipe: Green Chili Corn Bisque with Diver Scallop & Roasted Peanuts

Recipe Ingredients:

  • 6 Cups Fresh Corn, (frozen is ok)
  • 2 Each Yukon Gold Potatoes, peeled and diced
  • 2 Each Shallots, peeled and sliced
  • 3 Each Garlic Cloves, peeled and sliced
  • 2 Each Yellow Onions, peeled and diced
  • 2 Each Bay Leaves
  • 3 Each Fresh Thyme Sprigs
  • 1 Cup Fresh Roasted New Mexico Green Chili (available at Finer Food Stores)
  • 2 Cups White Wine
  • 8 Cups Chicken or Veggie Stock
  • 2 Cups Heavy Cream
  • 10 each-Diver Scallops
  • 1 Cup Spice Roasted Peanuts (recipe below)

Spice Roasted Peanuts:

  • 1/3 cup white sugar
  • 1 1/2 teaspoons chipotle chile powder
  • 1/4 teaspoon New Mexico Red chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons unsalted butter
  • 2 tablespoons Local honey
  • 1 teaspoon kosher salt
  • 1 pound skinless peanuts

Method:

  1. Heat a large sauce pot with some canola oil over med-high heat.
  2. When oil begins to shimmer add the shallots, onions, garlic, green chili and corn, sweat for about 5-10 minutes, stirring from time to time to prevent burning. You do not want to color the onions and garlic.
  3. Add the white wine and reduce by ½.
  4. Then add potatoes, bay leaf, fresh thyme, and chicken or veggie stock.
  5. Bring to a boil and then turn down to a simmer and cook till potatoes are very tender.
  6. In small batches puree the soup in a blender till smooth and velvety; be careful as the soup will be very hot.
  7. When you have blended all the soup add the heavy cream and season with salt and white pepper.
  8. Set aside and keep warm.

Spice Roasted Peanuts:

  1. Preheat oven to 325. Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  2. Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly.
  3. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish. 
  4. Bake in preheated oven until the nuts are golden brown, about 15 minutes.
  5. Stir the mixture 2 or 3 times to ensure even cooking.
  6. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture.
  7. Toss the peanuts to evenly coat with the spice mixture.
  8. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
  9. After they have cooled completely crush or chop the peanuts lightly.

Finish the Dish!

  1. Heat a sauté or fry pan over high heat and add canola oil.
  2. Season your scallops with kosher salt and when oil is shimmering add your scallops and sear on each side till a golden crust forms on each side, about 3 minutes on each side.
  3. In individual bowls place 1 scallop and some roasted peanuts, at the table ladle some corn bisque in the bowl to finish and enjoy!

From the Chef:
In this day and age we are so overwhelmed with technology. I think food is the last real thing that can make us feel complete.

CHEF BIO:
EXECUTIVE CHEF BRETT SPARMAN
LUMINARIA RESTAURANT & PATIO, INN AND SPA AT LORETTO
Executive Chef Brett Sparman manages and guides all culinary programs at the Inn and Spa at Loretto.  His simple approach to food allows the ingredients to speak for themselves and is passionate about not over complicating the plate with too many flavors.  Chef Sparman brings twelve years of expertise to the award winning Luminaria Restaurant and Patio.  Having worked in some of Texas’ most respected restaurants, Sparman has carried his passion of cooking to Santa Fe, New Mexico.  His work in varied kitchens with different cuisines and styles lends him great flexibility in creating food that is new, stimulating, and delicious.

Starting his culinary journey in Texas, Sparman served as the Executive Chef at the Foundation Room in Houston.  Sparman also spent many years working alongside Chef Nobu Matsuhisa in Dallas located at Rosewood Hotel Crescent Court.  Additionally, he spent two years as the Executive Sous Chef at Nana Kitchen in Dallas, Texas which is listed in Gourmet Magazine as one of the Top 50 Restaurants in North America.


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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