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.
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.
Apple Filling (makes two galettes)
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.