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.

DoubleTree Boston - Bedford Glen
Mustard Rubbed Grilled Quail with Cranberry Soy Reduction

Recipe Ingredients:


  • Quail semi boneless - 4 each
  • Champagne mustard - 2tsp
  • Meau grain mustard - 2tsp
  • Aged Tamari soy sauce - 3tsp
  • Olive oil - 2tbsp
  • Garlic chopped - 1tsp
  • Chopped cilantro and basil - 1tsp

Cranberry Soy Reduction:

  • Brown sugar ¼ cup
  • Fresh cranberries -1/2 cup
  • Apple juice – 1 ½ cup
  • Cranberry juice -1 1/2 cup
  • Soy sauce ¼ cup
  • Honey -3 tsp
  • Lemon zest ¼ tsp
  • Salt pepper



For Quail:

  1. Mix all ingredients together with quail, let marinate for 1 hour or overnight.
  2. On a hot “Ala plancha” or char grill quick grill quail for 3-4 minutes on each side, turning often.
  3. A caramelized color should be present.

For Cranberry Soy Reduction:

  1. In a saucepan combine the cranberries, the brown sugar, soy, apple juice, cranberry juice, zest, and salt and pepper to taste.
  2. Bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst.
  3. Strain through a fine sieve into a bowl.
  4. Place quail on plate, finish sauce with a few slices of butter to finish sauce. Pour atop quail enjoy!



Chef Jayson DeMarco has launched an impressive career at many of the great hotels, resorts and restaurants in America. Chef Demarco has become known for providing his guests with delicious contemporary cuisine presented in his own unique and creative style. Chef DeMarco's cooking is a simple, non pretentious method of cooking, and rarely uses more than five to six ingredients on a plate.

Chef DeMarco’s main inspiration was watching his mother prepare authentic Italian dishes as a child. Growing up in an Italian family owned meat market, Chef DeMarco's influence was watching his grandfather make homemade sausages, supersatta, and head cheese in an "old time Italian" butcher shop of the 40's. The use of fresh cheese, polenta, tripe, cured meats and fresh pasta influenced him to always use only the best cuisine.

During high school, Chef DeMarco worked at many well known Connecticut area restaurants. In 1992, Chef DeMarco began a seven year odyssey in South Florida. In the summer of 1997, Chef DeMarco then embarked on a European apprentice "tour de force" which opened his eyes to the foods of Spain, France, London, Germany, Holland and Italy. In 2002, Chef DeMarco began working at several properties in the greater Boston area including his position now as executive chef at Bistro 44

Stowe Mountain Lodge®
Cranberry Cured Atlantic Salmon

Recipe Ingredients:


  • 3 pounds salmon, whole
  • ¼ cup brown sugar
  • ¼ cup Kosher salt
  • 2cups fresh cranberries (crushed)
  • 1ea medium red beet (shredded)

Lemon Curd:

  • 7oz lemon juice
  • 7oz sugar
  • 3ea whole eggs
  • 3ea egg yolks
  • 4.5oz butter (room temp.)
  • zest from one lemon



Salmon Method:

  1. Mix the salt, brown sugar, cranberries and beet together and completely cover the salmon let marinate for 48 hours.

Lemon Curd Method:

  1. In a non-reactive saucepan heat the juice and sugar together until the sugar is dissolved.
  2. Mix the whole eggs and yolks together.
  3. Next temper in the lemon juice-sugar mixture and place in a double boiler on med. high heat.
  4. Keep whisking the lemon juice-egg mixture until it becomes very thick and leaves whisk marks.
  5. Remove from heat, fold in the butter and zest and cool completely.

To Serve:

  1. Wash the cure off the salmon, pat dry and slice very thin.
  2. Place slices on a serving plate and garnish with thinly sliced radish, Belgian endive and Frisse lettuce.
  3. Add a small spoon full of lemon curd off center and garnish with micro cilantro.
  4. Thinly slice fresh cranberries and place around the plate in no particular order.


Chef Josh Berry began his culinary career at the BALSAMS apprenticeship program in the summer of 1994. While an apprentice he had internships at premier restaurants in Key Largo, FL; Colorado Springs, CO; Boston, MA; Donaldsonville, LA; Kohler, WI and Pinehurst, N.C.

After finishing his apprenticeship, Chef Berry left for Europe and spent time at the Astoria Hotel in Luzerne, Switzerland and in Northern Italy, specifically Lake Como. Upon returning to America, he took a position as Chef de Cuisine at a resort in Hilton Head, South Carolina. After several years leading kitchens in the South, he returned to New England as the Executive Chef at an inn located in Essex, CT.

When asked to return to the BALSAMS Grand Resort in Dixville Notch, NH, he jumped on the opportunity to become their Executive Chef and head instructor at the culinary school he attended and where he began his career. After working there for more than two-and-a-half years, he joined the Stowe Mountain Lodge culinary team as Executive Chef, taking their farm-to-table dining concepts to new heights.

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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