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.
EXECUTIVE CHEF, CELLAR 49, Tarrytown House Estate & Conference Center
Growing up in the Hudson Valley Chris’ passion for food and working with fresh, local ingredients began at quite a young age. Watching his Dad barbeque on the back deck led to him eventually grilling for his own family at the age of 12. Young Chris frequently rushed home from grade school to join his Mom, a cook and baker in the kitchen.
After many years working behind the stoves at a young age, Chris began his formal education at the renowned Culinary Institute of America in Hyde Park, NY. Chris excelled in the cooking curriculum however also gained a new found interested in California wines and small production bourbons in the Wines and Spirits classes. In 1997 his travels took him south of Hyde Park to historic Tarrytown.
His cooking style is best described as American Regional. Chef Hettinger’s access to seasonal and sustainable ingredients of the Hudson Valley enables him to highlight the local offerings on a multitude of the Estate’s menus.
Apple Filling (makes two galettes)
EXECUTIVE CHEF, Red Lion Hotel on Fifth Avenue
Malik Hammond started his cooking career in Georgetown, Maine, where he found his passion for food while working under Chef James McClullem, a former Sous Chef of Wolfgang Puck. After two seasons he moved to Lincoln, NH, working at a resort as well a candy shop learning the art of confections. Then, Chef Hammond relocated to Santa Fe, NM furthering his career by working as a bread baker, a pastry chef and starting his classical French training.
Chef Hammond then spent two years in the front of the house to gain a deeper understanding of all aspects of the restaurant business. When he returned to the kitchen in 2002 Chef Hammond began his Chef’s career first as an event Chef, then as Chef of an independent restaurant. In 2005 he moved to the Blue Heron Restaurant at Sunrise Springs and Resort where he began working with local organic farmers as well as starting his own organic gardens.
Chef Hammond’s approach to food is based on his “from scratch”, local and organic cooking philosophy which is apparent is his creative and innovative seasonal menus, including house made yogurts, home made Basil Ice Cream, Tea Infused Sauces etc.