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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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.




Terranea Resort
Schwetzinger White Asparagus Soda Puff, La Quercia Rossa Berkshire Prosciutto, Sc. Hollandaise

Recipe Ingredients:
Ingredients

  • 1 lb peeled white Schwetzinger Asparagus, ligthly poached (aldente) in   water seasones with a touch of sugar and salt
  • 12 thin slices La Quercia Rossa Berkshire Prosciutto

Soda Puffs

  • 1 cup water
  • 3/4 stick butter (6 tablespoons)
  • 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
  • 1 teaspoon salt (for savory)
  • 5 3/4 ounces flour
  • 1 cup eggs, about 4 large eggs & 2 whites
  • 1 bottle soda water
  • 2 quarts Canola for frying

Sauce Hollandaise

  • 3 large egg yolks
  • 3 teaspoons tarragon vinegar
  • Salt to taste
  • Touch cayenne pepper
  • 1/3   pound sweet butter – lightly melted
  • lemon juice to taste

 

Method:

  1. Boil water, butter, and salt or sugar.
  2. Add flour and remove from heat. 
  3. Work mixture together and return to heat. 
  4. Continue working the mixture until all flour is incorporated and dough forms a ball. 
  5. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. 
  6. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.

Last step

  1. Heat frying oil to 350 degrees
  2. Mix soda with batter until smooth and creamy
  3. Spoon batter with a table spoon into the fryer ( 4 to 5 at a time) close the fryer with a lid
  4. Fry Continuously  for about 3 to 5 minutes check and turn
  5. They puff to large tennis ball 
  6. Serve immediately


Sauce Hollandaise Directions:

  1. Put egg yolks in stainless or glass bowl
  2. Add the vinegar 
  3. Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream. It is important that the water should not boil - add cold water if it gets too hot. 
  4. Remove from heat
  5. Whisk  in the melted butter slowly – hold sauce in warm not hot place
  6. Season with salt - touch cayenne.

 

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!

 

CHEF BIO:
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.


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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