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.

Red Lion Fifth Avenue Seattle
Apple Galette

Recipe Ingredients:

Galette Dough

  • 5 cup AP flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 lb butter, cut into small pieces
  • 1 ¼ cup ice cold water

Apple Filling (makes two galettes)

  • 3 lb granny smith apple, peeled and cored,
  • ¼ cp AP Flour
  • ½ cp sugar
  • 2 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon clove
  • ½ cp brandy
  • Pinch salt

To Assemble

  • Flour to spread
  • Melted Butter to brush
  • Sugar to sprinkle



Galette Dough

  1. Put the first 4 ingredients into mixer with paddle and mix until broken down into little “pea sized” pieces of butter.
  2. Add the ice cold water and mix just until dough comes together.
  3. Shape into 2 disks and wrap in plastic.  
  4. Note:  these should rest for at least 4 hours, they also can be made and then frozen until needed.

Apple Filling

  1. Mix the flour, sugar and cinnamon together with a pinch of salt and set aside.
  2. Large chop the peeled and cored apples, toss in the brandy to coat the apples.
  3. Add the dry mix to the brandy soaked apples.

To Assemble

  1. Preheat your oven to 350*
  2. Prepare a cookie sheet pan to prevent sticking
  3. Sprinkle flour onto a large flat clean surface that is suitable to roll out the dough on.
  4. Using a rolling pin, roll out a chilled but not frozen dough ball of the Galette dough to be very thin.  No thicker than an 1/8 of an inch.  Make sure that you adequately flour the surface and move the dough often so that it does not stick to the surface.  The edges do not need to be perfect but you are trying to create a flat circle.
  5. Once the ball has been rolled flat, place it with the center of the dough on the center of the cookie sheet pan.
  6. Pour the apple filling into the center and pull up the edges to the center to create an overlapping edge. Continue this until the entire edge is pulled in to hold the apple filling in.  (note; the shape should be round and somewhat flat, this is the definition of galette )
  7. Brush the exposed dough with melted butter and sprinkle with sugar.
  8. Bake at 350* till golden brown, about 20-25 minutes.
  9. Pull from oven and allow to cool before cutting into pizza like slices.
  10. Serve with whip cream.


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.

Tarrytown House Estate & Conference Center®
Roasted Apple, Maytag Bleu Cheese and Walnut Risotto

Recipe Ingredients:

  •     7 ea. Granny Smith Apples
  •     1 ¼ Sticks Un-Salted Butter
  •     4 tsp. Olive Oil
  •     1 Large Yellow Onion, Peeled and small dice
  •     3 Cloves Garlic, Minced
  •     1 Cup of Arborio Rice
  •     2 Cups Chicken Stock, heated to a simmer
  •     1 Cup Fresh Apple Cider, heated to a simmer
  •     ½ tsp. Fresh Thyme, Finely Chopped
  •     ¼ tsp. Fresh Rosemary, Finely Chopped
  •     ½ cup Maytag Bleu Cheese
  •     1/3 cup Walnuts, Toasted
  •     Salt and Pepper To Taste


  1. Pre-heat oven to 400 degrees  
  2. Peel, core and medium dice 3 of the Granny Smith Apples (these will be used in the risotto)
  3. For the other 4 apples, cut off about ¼” from the top laterally and scoop out the apple inside, taking care not to break or crack the apple itself
  4. Discard the seeds and rough chop the edible part of the apple.
  5. Rub each of the apple “cups” including the lids with the olive oil and lay on a sheet tray.
  6. Melt ½ stick of butter in a Sauce Pot.  Add the diced apple pieces and the rough chopped apple and toss to coat.
  7. Lay the diced apple pieces on the same sheet pan as the “apple cups” and roast for 15 minutes or until soft and lightly brown, remove from the oven and cool. *Note the “Apple Cups may take a little more time than the chopped apple, if so, remove the chopped apple and put the cups back into the oven until soft but still maintaining their structure
  8. In the same sauce pot as before, melt another ½ stick of butter.  
  9. Add the onion and sweat for 5 minutes.
  10. Add the chopped garlic and sweat for 3 minutes until fragrant
  11. Add the rice and sauté until fragrant and lightly golden.
  12. Add 1 cup of the chicken stock, the thyme and rosemary and season with salt and pepper
  13. Stir continuously on medium heat until almost of the stock has been absorbed.
  14. Add the 2nd cup of chicken stock and repeat the process.
  15. Once almost all of the stock has been absorbed, add the apple cider and continue stirring until the risotto is just cooked “al dente”.

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.

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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