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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The Inverness Hotel and Conference Center
Roasted Palisade Peaches and Muscat Sabayon with Hazelnut Cake (Gluten Free)

Recipe Ingredients:

For the Peaches:

  • 2 # Fresh Peaches, ripe
  • 1/3 cup White Wine
  • 1/2 cup Muscat Wine
  • 1/4 cup Honey
  • 6 Tbsp Sugar

For the Muscat Sabayon:

  • 6 ea. Egg yolks
  • 1/2 cup + 2 Tbsp Sugar
  • 1/2 cup Muscat wine
  • Pinch Salt
  • 3/4 cup Cream, lightly whipped

For the Hazelnut Cake:

  • Yield = 1 sheet
  • 9 ea. Eggs, separated
  • 510g Sugar
  • 6 Tbsp Vanilla Sugar
  • 1 ea. Orange, juiced and zested
  • 371g Almond Flour
  • 371g Hazelnut Flour

Method:

For the Peaches:

  1. Preheat the oven to 375*F.
  2. Slice the peaches in half through the stem and around the pit.
  3. Split the peaches apart and leave the pit in place.
  4. Lay the peach halves down in a roasting pan, cut side up.
  5. Combine all of the other ingredients together, except for 2 tablespoons of the sugar.
  6. Pour the mixture over the peaches.
  7. Roast for 30 minutes and then then remove any pits from the peaches, (using the tip of a paring knife).
  8. If the pits do not come out easily, let them continue to cook and remove them later.
  9. Flip the peaches and continue to roast for another 30 minutes.
  10. Remove any pits if they remain.
  11. Ladle some of the cooking liquid over the peaches.
  12. Raise the temperature to 400*F. S
  13. prinkle the remaining sugar over the peaches and bake for 20 minutes.
  14.  Baste the peaches and continue to bake until the peaches are reduced in size, shiny, and are deep orange and slightly caramelized.
  15. If they are not done after 20 minutes, continue to cook until they are.
  16. Remove from the oven and baste each peach individually with the cooking liquid.
  17. Cool the peaches in the roasting pan.
  18. Reserve the cooking liquid for service.
  19. Peaches will keep for four days in the refrigerator.
  20. Reheat them in a 350*F oven for 10 minutes before serving.

For the Muscat Sabayon:

  1. In a bowl fit for a bain-marie, whisk together the yolks and sugar.
  2. Whisk in the muscat wine and salt.
  3. Place the bowl over the simmering water and whisk rapidly until the mixture has thickened and holds the tracks of the whisk, about five to ten minutes.
  4. Remove from the heat and cool completely.
  5. When cool, fold in the lightly whipped cream.
  6. The sabayon will keep for a day in the refrigerator.

For the Hazelnut Cake:

  1. Pre heat the oven to 325*F.
  2. Prepare a flat sheet pan with parchment. Spray the top of the parchment with pan spray.
  3. Zest and juice the orange, Set aside. 
  4. Mix the two sugars together, and then divide in half. Whip the yolks with half the sugars to ribbon stage.
  5. In a separate mixer, whip the whites with the other half of the sugar.
  6. Bring the meringue to medium peaks.
  7. Fold the whipped yolks into the meringue and then whip until the mixture is pale yellow and all of the sugar has dissolved.
  8. Drizzle in the orange juice and zest.
  9. Remove the bowl from the mixer and slowly fold in the nut flours.
  10. Pour the batter on the prepared sheet tray and spread evenly with a large offset spatula.  
  11. Bake for 8 minutes, or until the cake is light golden brown and springs back to the touch. 
  12. Allow to cool and cut for service.
  13. Note: To make vanilla sugar, mix 5 whole vanilla beans (cut and scraped in a prior use) in a quart container of sugar. Cover with a lid and allow the vanilla to flavor the sugar. Remove the whole beans and use only the sugar. Use as needed.

For Service:

  1. Crumble pieces of the hazelnut cake in a coup dish, or martini glass.
  2. Set three of the glazed peaches in the center of the glass.
  3. Drizzle the peaches and cake with some of the reserved roasted peach cooking liquid.
  4. Dollop the peaches with the sabayon and sprinkle with candied hazelnuts.

 

From the Chef:

Palisade peaches are recognized all over the world and have been served at The White House as well as Buckingham Palace.  I think it is one of Colorado’s premiere fruit crops, and I love the sweetness that this peach has.  It is a very versatile ingredient and I have been working with them for several years.

 

CHEF BIO:
RODNEY HERWERTH
EXECUTIVE CHEF, THE INVERNESS HOTEL AND CONFERENCE CENTER

With more than 20 years of experience, Herwerth has been with Destination Hotels & Resorts for the past 12 years. From the mountains of Bavaria to the Caribbean, to the heart of the Arizona dessert, Herwerth has managed hotels and resorts worldwide of varying sizes. His European training combined with the Caribbean and contemporary American influences he’s gathered during his travels, have been the source of inspiration behind his cuisine.



Wild Dunes® Resort
wreckfish Peachy Wreckfish Crusted with Grains of Paradise and Smoked Sea Salt

Smoked Sea Salt and Grains of Paradise Crusted Wreckfish Recipe Ingredients:

  • 1 tablespoon Applewood Smoked Sea Salt
  • 1 tablespoon Grains of Paradise
  • 4 each 3 ounce filets of Wreckfish (skin off)
  • 2 tablespoon Canola Oil

 

Method:

  1. Place Sea Salt and Grains of Paradise into a spice grinder and blitz until fine.
  2. Place onto a plate or shallow container.
  3. Take the flesh side of the filets and press into spice mixture to crust.
  4. In a sauté pan, heat canola oil until hot.
  5. Carefully place filets crust side down into hot pan and cook for 2 minutes. Using a fish spatula flip the filets over being mindful of the crust and cook for one minute more.
  6. Place filets into 350 degree oven for 3 more minutes to finish cooking through.

Continue Reading the entire recipe.

 

From the Chef:

It’s all about balance in the kitchens at the Wild Dunes Resort.

At a time when pop culture is oversaturated with celebrity chefs, and the art of cooking often is reduced to spectacles of style over substance for TV audiences, Wild Dunes Resort takes a more elegant approach  to culinary excellence.

Fresh, local ingredients are the stars of our show. By leveraging strong relationships with area farmers and other purveyors to obtain the very best products available, the Resort Chefs create seasonally inspired menus that perfectly capture the low country environment. Organic vegetables, peaches, seafood and more -- all prepared with simple, healthy techniques that let the ingredients stand on their own flavorful merits--reflect the evolving palates of increasing savvy consumers.

The result is a vibrant, nutritionally-balanced approach that embraces innovative creations as well as modern interpretations of treasured classics to tempt sophisticated, well-traveled palates.

 

CHEF BIO:
THOMAS MCKINNEY
EXECUTIVE CHEFchef mckinney, SEA ISLAND GRILL, WILD DUNES RESORT
German born, Thomas Mckinney-Stehr began cooking in his family’s restaurant in Karlsruhe am rhein. Then Thomas moved onto the highly intensive restaurant einigkeit training program.  After school, Thomas continued honing skills in both Germany and Italy for 15 years.

 Thomas came to the United States and furthered his culinary experience at award-winning restaurants in Tampa and other Florida locations. He eventually brought his extensive and prestigious culinary talents to Wild Dunes Resort in June 2010.

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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