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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Vail Cascade
Curry Spiced Tempura Asparagus Roll

Recipe Ingredients:  

  • 8 medium green asparagus
  • 1 cup mayonnaise
  • 4 cups short grain sushi rice (Tamanishiki rice if you can get it)
  • 3 Tbl Madras curry powder
  • 1 red bell pepper (cut into match sticks)
  • ¼ cup bonito flake
  • 1 pack Sushi Nori
  •  1 cup natural pickled ginger root
  • ¾ cup rice wine vinegar
  • ½ cup sugar
  • 1 3*3 inch piece of dried Kelp
  • 1 Tbl salt for sushi rice dressing
  • ¾ cup peeled and roasted marcona almonds
  • ¼ cup wasabi paste (real wasabi if you can get it)
  • 2 cups Tempura batter mix
  • 1 IPA Beer, bitter is better!

Method:
Sushi Rice:

  1. Use a rice cooker if you can. A medium grain rice will take a little more water than a short grain rice typically. Ratio for rice to water can vary to some degree.  I like to use about 15% to 20 % more water then rice.   
  2. Rinse the rice until it is no longer milky.  Place in rice cooker, cover with just over 4.6 cups water, 2 Tbl curry powder cook.  It will take about 25 minutes from start to finish. (Tip: Don’t assume the rice is ready just because the cooker tells you so. Always check the rice before taking it out of the cooker. I like to let it set in the cooker for about five minutes after the cycle is done). 
  3. Flip the rice over and out of the cooker. If the rice on the bottom has browned at all, scrape it off.  Spread out the rice in a hangiri or wide bottom flat container. Fan it while moving it around breaking up the clumps. 
  4. After a minute or two pour the dressing over the rice and stir well, continuing to break up all the clumps. When the rice has reached about room temperature, bring it back together and cover with a moist cloth. Set aside until ready to roll.

Rice Dressing:

  1. Pour off some of the juice from the pickled ginger into a cup, try to get a ¼ cup.
  2. Top off with rice wine vinegar to yield 2 cup total.  
  3. In a sauce pot pour the vinegar in and add the sugar. Bring to a boil, turn off heat, add the kelp, stir and let cool.

Asparagus:

  1. Dip in tempura and flash fry at 350 degrees for about 25 seconds or until golden brown and crisp.

Mayonnaise:

  1. Mix in 1 Tbl curry powder and set aside

Marcona almond butter:

  1. Put almonds in a food processor and blend until smooth adding a few drops of the ginger juice form the pickled ginger. Put into a piping bag for easy assembly.  

Tempura IPA beer batter:

  1. Wisk two cups of batter with one beer.  Use a splash of soda water if the batter is a little too thick.

Good luck with your roll!

 

From the Chef:
I love curry and wanted to make this asparagus roll play into our new hand crafted beer concept in Atwater. That is why I used an IPA beer in the tempura batter and curry in the rice, a classic pairing combined with traditional Japanese sushi technique.


CHEF BIO:
JAY SPICKELMIER
CHEF, ATWATER RESTAURANT
Born in Summit, New Jersey, Jay moved to Colorado in 1983. He began learning the trade and honing his culinary skills at the early age of 14 and has worked in the Denver and Vail Valley areas for most of his culinary career. Jay first joined the Vail Cascade Resort 10 years ago and after working in many fine-dining restaurants, he returned “home” to the Cascade in May 2011. In current his role as Chef at Atwater on Gore Creek, Jay has become an integral part of the culinary operations of the resort.  
While working at a Japanese Restaurant, Jay developed a fondness for Asian-inspired cuisine, and this remains a significant influence in his culinary creations. His experience and the skills he’s garnered while working at fine-dining restaurants over the past 18 years are his most trusted tools. Jay’s philosophy is “cook with your heart!”

Suncadia Resort®
Asparagus Pancetta Tart

Recipe Ingredients:

  • Tart Dough: 1 ¼ cup all purpose flour, ½ tsp salt, 8 TBLS cold cut butter, 4-5 TBLS ice cold water
  • Filling: 10oz Asparagus (cut 2inch), 5oz cooked Pancetta, 1 tsp thyme, ½ cup shredded gruyere cheese, ½ tsp salt, 2 ea eggs, 2/3 cup heavy cream, 1 tsp chopped parsley
  • Salad /garnish: 1oz chevre cheese, frisee lettuce, lemon vinaigrette.
  • Optional: Port reduction, 4 white anchovies, small soft poached egg on top of salad


Method:

  1. Prepare dough by mixing flour and salt in a medium size bowl add cold butter and cut it into the flour using hands or 2 forks, slowly incorporate cold water, do not over mix.
  2. Wrap with plastic wrap and allow to cool until ready to roll (about an hour). Use small 3 in tart pans with removable bottoms.
  3. Roll out dough to 5 in circle about 1/8 inch thick.
  4. Press dough into tart mold and trim excess.
  5. Fill tart shell with oversized parchment paper and fill with dried beans and blind bake at 375° for approximately 15 min or until dough is browned and crisp. Remove beans and parchment and cool.
  6. For Filling: Mix eggs and cream set aside. Mix cut asparagus, diced cooked pancetta, chopped fresh thyme, gruyere and fill tart shell, top off with egg mixture. Cook at 300° until set, about 15 min. 
  7. Salad Garnish: Frisee tossed with lemon, olive oil and salt.
  8. Optional Garnish: Port Reduction, reduce ½ bottle of Porto with 1/4 cup sugar until syrup consistency and cool. Drizzle on plate garnish with shaved Radish and Spanish white anchovy.


From the Chef:
Tarts and Quiche are some of my favorite foods to eat. The options with a tart are endless!


CHEF BIO:
ALEX PAGUAGA
CHEF DE CUISINE, SUNCADIA RESORT
Alex Paguaga has a passion for imaginative food with a focus on clean and simple flavors. Alex brings his years of experience in the culinary field to Portals restaurant. Trained in classic culinary techniques, chef Paguaga began his culinary adventure at the age of fifteen working as a dishwasher in his hometown in Bellevue, Washington. Alex’s professional culinary experience ranges from hotel restaurants to conference centers. Alex always adds a personal twist to the seasonal and regional food he creates.




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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