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.

Skamania Lodge®
Carrot and parsnip puree, beet salt crusted venison, with white balsamic roasted color carrots

Recipe Ingredients:
1 large peeled chopped carrot
1 large peeled chopped parsnip
½ peeled chopped sweet onion
1 cup white wine


  1. Place all in sauce pot, and allow cooking until vegetables are soft
  2.  Peel and slice as thin as possible 1 red or colored beet, allow to dry in oven for 5 minutes at 350 degrees, let cool. Place in grinder with salt and puree to a dust form.
  3. Roll venison in beet salt and sear on all sides, place in 350 degree oven for 8 minutes, allow resting 10 minuets
  4. Peel and small dice 1 large red carrot, yellow carrot, orange carrot, purple carrot, mix with balsamic vinegar, roasted garlic, salt and pepper to taste, lay on sheet pan, cooking 350 degrees oven 20 minutes till soft
  5. Place carrot parsnip puree in fine china cap allowing juice to be removed, save


  1. Place the thick puree in center of bowl with ½ inch empty sides, spoon the juice of puree around the thick puree
  2. Using small ring mold place on puree and fill with roasted carrots remove ring mold and place thin slices of venison on top. Sprinkle remaining beet salt around bowl


From the chef:
Having moved from the east coast to west coast, I have been very happy with the amount of local farmers that are willing to teach and bring their product in. The root vegetables that we are using in our recipe come from local farmers that I know and talk with weekly. I feel this is the best way to showcase their food and our vision.


Creativity is a forté for executive chef James Boheim. As a classically trained French chef, Boheim has honed his craft for over 16 years in both independent and hotel restaurants across the country. Chef Boheim’s creativity allows him to transform culinary trends into memorable dining experience. Boheim is a graduate of the Pennsylvania Culinary Institute and of the Culinary Institute of America’s Mediterranean and American Cuisine Courses.

Chef James Boheim believes in utilizing locally grown ingredients. He stays true to the Northwest region in which he cooks and develops menus that showcase the region’s indigenous ingredients. Chef Boheim’s “be true to who you are” philosophy and location in the Columbia Gorge’s rich river valley allow him to apply his classic techniques while exploring new flavors to create unforgettable dishes.

The Madison
Pan Roasted Pork Rack Chop with Root Vegetables

Recipe Ingredients:
4 - 12 oz. French cut bone in pork rack chops
1 pint of water
1 pint apple cider
¼ cup kosher salt
1/3 cup maple syrup
1 thyme sprig
1 rosemary sprig
2 ea. Garlic cloves, peeled and cracked
1 ea. Shallot, sliced
1 ea. Bay leaf
½ tsp. peppercorns
4 ea. Sage leaves
2 cups mashed root vegetables (recipe follows)
2 cups roasted root vegetables (recipe follows)
1 cup pork stock (chicken stock may be substituted)
½ Tbs. + ½ Tbs. butter
1 Tbs. olive oil (not extra virgin)
Kosher salt & pepper to taste


  1. Bring water, cider, and following 9 ingredients to a boil
  2. Turn off heat and chill completely
  3. When cold, add pork chops and allow to brine for at least 4 hours, preferably overnight
  4. Remove from bring, dry and allow to sit uncovered in refrigerator for at least one hour to further drying.
  5. Heat heavy sauté pan over medium heat until hot
  6. Add oil and half the butter, allowing butter to melt
  7. Lightly season chops (the brine will provide most of the seasoning) and sear botgh sides until golden brown
  8. Move entire pan into a 400 degree oven to finish cooking to desired degree of doneness-preferably medium to medium well
  9. Return heat to stove top over high heat
  10. Remove chops to a covered dish to rest and deglaze pan with pork stock
  11. Bring to a simmer, scrap up and bits stuck to the pan from the chops and reduce by half
  12.  Turn off heat, add butter and whisk in until emulsified.  
  13. Taste, season, and reserve for plating
  14. Add mashed root vegetables to plate.  Add roasted root vegetables and top with rested pork chop.  Add any juices left from resting the pork to the sauce and spoon over the pork chop

Roasted Root Vegetables Recipe

Rustic Mashed Root Vegetables Recipe


From the Chef:
From the Winter is my favorite season to cook in and root vegetables are one of the season highlights.  They are also much underutilized and many people have no idea how incredible they can taste


As one of the most accomplished chefs in the DC/Baltimore corridor, Chef Tim Recher is recognized by his peers, company, and guests alike for his professionalism, craftsmanship, knowledge, and talent.  Having cooked for sports stars to heads of state, from actors to Master Chefs, Chef Recher currently oversees all culinary operations at The Madison Hotel.

Chef Recher has spent his entire adult professional life in the kitchen, with experience ranging from casual dining to 5 Star hotels. Always looking to build the profession of cooking, Chef Recher can often be found giving back to the community through many charities. He serves as an adjunct professor teaching culinary arts to the next generation of chefs at a community college, trains apprentices from the American Culinary Federation, and works with new cooks as they prepare for culinary competitions and their own climb through the professional kitchens.  

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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