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.
Sauce Hollandaise Directions:
From the Chef:
I worked for two seasons in Asparagus Capital of the World Schwetzingen (asparagus season in Germany is from mid April to June 21st) – I remember we had our own Asparagus fields and four ladies going to the fields every morning at 3am, picking about 600 to 800 lbs fresh beautiful white Asparagus – during the season we sold we sold upwards to 60,000 lbs. of fresh asparagus – we had people from all over the world come and visit Schwetzingen during that time – the dish above and many more made the “Welde Braeu” very famous – the Schwetzinger Asparagus is known for its healing nature!
CHRISTIAN W. SCHMIDT
CORPORATE DIRECTOR OF CULINARY OPERATIONS, TERRANEA RESORT
Chef Schmidt’s cuisine is best described as subtly sophisticated and he takes full advantage of fresh and organic ingredients. A leader in American’s dining scene for over 25 years, Chef Schmidt’s expansive responsibilities at various challenging positions has included many well-known luxury hotels brands. He has overseen massive operations and built several food and beverage programs from the ground up. Chef Schmidt’s experience also includes developing restaurant concepts and menus while working closely with celebrity designers and renowned chefs.
From the Chef:
Tarts and Quiche are some of my favorite foods to eat. The options with a tart are endless!
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.