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.

VIEW PAST INGREDIENTS:
Lansdowne Resort
Curried Red Lentil and Kabucha Squash Soup

Recipe Ingredients:

Kabucha Squash Bowl:

  • 2 each Small Kabucha Squash (about 2 ½ inch diameter)
  • 1 tsp. Blended Oil

Beluga & Red Lentil Relish:

  • ½ cup Red Lentils
  • ½ cup Beluga Lentils (Black Lentils)
  • 1 Tbsp. Chopped Parsley
  • 5 cups Vegetable Stock
  • 1 Tbsp. Blended Oil
  • 1 ½ Tbsp. Rice Wine Vinegar
  • 2 tsp. Curry Powder
  • 1 tsp. Kosher Salt
  • Pinch Freshly Ground Black Pepper

Curried Red Lentil and Kabucha Squash Bisque:

  • ½ each White Onion, rough cut
  • ½ cup Red Lentils
  • 6 cups Vegetable Stock
  • 2 cups Kabucha Squash, rough cut
  • 1 cup Half & Half
  • 2 Tbsp Curry Powder
  • 2 tsp. Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper

Method:

Kabucha Squash Bowl:

  1. Cut the top off of Kabucha Squash. 
  2. Remove seeds from inside of squash and rub inside with blended oil.
  3. Set on a sheet pan and bake in 350 degrees in a conventional oven for 40 minutes (convection oven 25 minutes).
  4. Take out of oven and set aside.

Beluga & Red Lentil Relish:

  1. In two medium saucepots, over medium high heat, cook Beluga lentils in one pot with 3 cups of stock for 35 minutes or until beluga lentils become tender.
  2. In the other pot, cook red lentils with 2 cups of stock for 25 minutes or until lentils become tender.
  3. Strain liquid off of lentils and set in a mixing bowl in the refrigerator to cool.
  4. Once cool, add remaining ingredients into bowl and set aside to garnish top of soup with.

Curried Red Lentil and Kabucha Squash Bisque:

  1. In a medium saucepot, over medium heat, sauté onions with curry powder until the curry becomes aromatic (1-2 minutes).
  2. Add stock, lentils, and squash, bring to a boil.  Reduce heat and cook until squash becomes soft.
  3. Once squash is soft, incorporate half & half into soup base.
  4. Place mixture into a blender and blend on high until soup becomes smooth.
  5. Pour into Kabucha Squash Bowl.


CHEF BIO: HANS ROUILLARD
EXECUTIVE CHEF, LANSDOWNE RESORT

Chef Rouillard is an accomplished food and beverage industry veteran with experiences spanning the resort and corporate level. He joined Lansdowne Resort in August 2012 after nearly 30 years in the hospitality industry including extensive stints with Disney and Hyatt hotel brands.

Specifically, Rouillard spent several years serving as an executive chef at Walt Disney World in Orlando, Fla. He later moved to Los Angeles, Calif., where he led and supported corporate initiatives as a director of culinary operations for Disney Regional Entertainment. Rouillard also spent nearly a decade with Hyatt hotel properties located in Scottsdale, Ariz., Knoxville, Tenn., and Los Angeles.

Rouillard’s Culinary Philosophy: The Virginia countryside has given us a bounty of local and regional foods, which we are obligated to treat with respect. The preparation of these foods should always enhance their natural flavors and texture. Food compositions create interesting and fresh opportunities for us to enhance flavors and textures. We owe it to our guests to provide the freshest and most innovative approaches to the culinary experience.

InterContinental® Tampa
Thyme Roasted Colorado Lamb Rack with Beluga Lentil Ragu, Vegetable Tian, Braised Cipollini Onions and Mint Pesto

 

Recipe Ingredients:

For the Lamb:                                           

  • 2 ea. Lamb Racks                    
  • 3 Tbsp Chopped Thyme                    
  • ½ Tbsp Chopped Garlic                    
  • 4 oz Olive Oil                                    
  • 2 Tbsp Whole Butter                    
  • Cracked Black Pepper to Taste                
  • Kosher Salt to Taste

 

Method:


For the lamb:

  1. Marinate Lamb with garlic, thyme and two ounce of olive for twenty four hours.
  2. When other components of the dish are ready, in a hot pan add the remaining two ounces of olive oil, Season the lamb with salt and pepper and sear the lamb on all sides.
  3. When the lamb has been seared lower the heat and add the whole butter to the pan.
  4. With a large spoon baste the lamb with the melting whole butter repeatedly for 1 to 2 minutes.
  5. Remove the Lamb from the pan and place on a roasting rack, covet the bones with aluminum foil and roast in a preheated 375 degree oven for about five minutes, or until desired doneness.

CHEF BIO: ALEXANDER REYES
EXECUTIVE CHEF, INTERCONTINENTAL TAMPA

Chef Alexander Reyes brings more than 15 years of culinary experience to the table (and kitchen). Chef Reyes is a native of Havana, Cuba, and moved to the United States when he was young. He was raised in the Orlando area and graduated with a degree in culinary arts from the Florida Culinary Institute in West Palm Beach.  Chef Reyes has a history of working at luxury resorts and restaurants throughout Florida. He currently oversees daily operations at the award-winning Shula’s Steak House along with the hotel’s other food and beverage outlets.

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.

It appears you are using an older web browser! While using our site, you may encounter some trouble along the way. For PC users, we recommend upgrading to the latest version of Internet Explorer or Firefox. For Mac users, we recommend the latest version of Safari or Firefox.