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
Lansdowne’s Destination Dish of the Month: Cranberry Glazed Duck Breast

 

Cranberry Gastrique Ingredients:

2 cups – Cranberries, fresh or frozen
3/4 cup – Sugar
1 cup – water (enough to cover cranberries)
2-3 ounces – Rice Wine Vinegar
To Taste – Kosher Salt

Preparation of Cranberry Gastrique: In a small sauce pot, add cranberries, sugar, and water on medium high heat.  Cook ingredients until skin of cranberries start to break.  Place mixture into a blender and add rice wine vinegar.  Blend gastrique until smooth and pass through a fine mesh strainer.  Add salt to taste and refrigerate until cool.

Cranberry Glazed Duck Breast Ingredients:

4 each - 5-6 ounce Duck Breast
2 tsp. - Kosher Salt
½ tsp - Ground Black Pepper
1 Tbsp. – Canola oil

Preparation of Duck:  Score the skin of the duck with a sharp knife ensuring that each slice is about half an inch apart (Cut most of the way through the fat but not into the meat). Season the duck with kosher salt and pepper and aside.

Sauté/Oven: First, set your oven to 350 degrees Fahrenheit. While oven is pre-heating, heat sauté pan over medium/high heat with canola oil. Once pan is hot, add the duck breast into the pan skin side down. Cook on skin side for about 6 minutes (until skin is crispy and a nice golden brown color). Turn the duck over and cook for an additional 6 minutes. Finally, glaze the duck with the cranberry gastrique and place in the oven for two more minutes until the internal temperature of the duck is 145 degrees Fahrenheit on your thermometer for medium. Allow the duck to rest for 5-7 minutes before slicing.

Grill: Turn on grill to medium/high fire to pre-heat; grill duck, skin side down on indirect heat for 6-7 minutes on one side then turning and grilling for an additional 6-7 minutes on other side.  For the last minute of cooking you want to baste cranberry gastrique onto duck to from a nice glaze on the duck breast. The internal temperature of the meat should read 145 degrees Fahrenheit on your thermometer for medium (or keep grilling until desired doneness is achieved), allow the duck to rest for 5-7 minutes before slicing.

Red Lion Fifth Avenue Seattle
Apple Galette

Recipe Ingredients:


Galette Dough

  • 5 cup AP flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 lb butter, cut into small pieces
  • 1 ¼ cup ice cold water


Apple Filling (makes two galettes)

  • 3 lb granny smith apple, peeled and cored,
  • ¼ cp AP Flour
  • ½ cp sugar
  • 2 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon clove
  • ½ cp brandy
  • Pinch salt


To Assemble

  • Flour to spread
  • Melted Butter to brush
  • Sugar to sprinkle

 

Method:


Galette Dough

  1. Put the first 4 ingredients into mixer with paddle and mix until broken down into little “pea sized” pieces of butter.
  2. Add the ice cold water and mix just until dough comes together.
  3. Shape into 2 disks and wrap in plastic.  
  4. Note:  these should rest for at least 4 hours, they also can be made and then frozen until needed.


Apple Filling

  1. Mix the flour, sugar and cinnamon together with a pinch of salt and set aside.
  2. Large chop the peeled and cored apples, toss in the brandy to coat the apples.
  3. Add the dry mix to the brandy soaked apples.


To Assemble

  1. Preheat your oven to 350*
  2. Prepare a cookie sheet pan to prevent sticking
  3. Sprinkle flour onto a large flat clean surface that is suitable to roll out the dough on.
  4. Using a rolling pin, roll out a chilled but not frozen dough ball of the Galette dough to be very thin.  No thicker than an 1/8 of an inch.  Make sure that you adequately flour the surface and move the dough often so that it does not stick to the surface.  The edges do not need to be perfect but you are trying to create a flat circle.
  5. Once the ball has been rolled flat, place it with the center of the dough on the center of the cookie sheet pan.
  6. Pour the apple filling into the center and pull up the edges to the center to create an overlapping edge. Continue this until the entire edge is pulled in to hold the apple filling in.  (note; the shape should be round and somewhat flat, this is the definition of galette )
  7. Brush the exposed dough with melted butter and sprinkle with sugar.
  8. Bake at 350* till golden brown, about 20-25 minutes.
  9. Pull from oven and allow to cool before cutting into pizza like slices.
  10. Serve with whip cream.

 

CHEF BIO:
MALIK HAMMOND
EXECUTIVE CHEF, Red Lion Hotel on Fifth Avenue

Malik Hammond started his cooking career in Georgetown, Maine, where he found his passion for food while working under Chef James McClullem, a former Sous Chef of Wolfgang Puck.  After two seasons he moved to Lincoln, NH, working at a resort as well a candy shop learning the art of confections.  Then, Chef Hammond relocated to Santa Fe, NM furthering his career by working as a bread baker, a pastry chef and starting his classical French training.

Chef Hammond then spent two years in the front of the house to gain a deeper understanding of all aspects of the restaurant business.  When he returned to the kitchen in 2002 Chef Hammond began his Chef’s career first as an event Chef, then as Chef of an independent restaurant.  In 2005 he moved to the Blue Heron Restaurant at Sunrise Springs and Resort where he began working with local organic farmers as well as starting his own organic gardens.

Chef Hammond’s approach to food is based on his “from scratch”, local and organic cooking philosophy which is apparent is his creative and innovative seasonal menus, including house made yogurts, home made Basil Ice Cream, Tea Infused Sauces etc.




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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