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.
4 ea. White Asparagus
6 ea. Kumquats sliced
1 oz. Orange Liquor
1 oz. Orange Juice
1 tbsp. Sugar
Mixed baby Greens
1 ea. x Boneless Duck Breast
3 oz. Orange juice (reduced by ½)
2 oz. Blended salad Oil
1 tbsp. Dijon Mustard
1 tbsp. Lemon Juice
From the Chef:
When I was in Hong Kong during Chinese New Year I was exposed to Kumquats. The way they were given out and cared for in their use set an impression on me to this day. Whenever is see the Kumquat trees beginning to ripen here on property, it is a sign of the coming holiday season.
Executive Chef, The Grove Artisan Kitchen
Robert Nyerick is the Executive Chef of Miramonte Resort & Spa's acclaimed farm-to-table restaurant, Grove Artisan Kitchen. Born and raised in New Haven, CT. Nyerick started cooking at age 15 and knew he would make it his career. He attended the Culinary Institute of America in Hyde Park, NY, and completed his B.S. in Hospitality from Florida International University.
Chef Nyerick has worked with food and beverage festivals around the globe. Through his culinary experience and adventures in places including Melbourne, Kuala Lumpur, and Hong Kong, Nyerick learned to appreciate simplicity and has since developed a style of his own, blending fresh ingredients available in his own on-site citrus grove and herb garden. With Chef Nyerick's supervision, Grove Artisan Kitchen's menu reflects seasonal variety with the beauty of local produce from the Coachella Valley.
1 3/4 cups packed pitted dates (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
2 cups kumquats
From The Chef:
I have chosen to share a Kumquat recipe because it is a fruit which symbolizes good luck in China and other Asian countries; it is sometimes given as a gift during the New Year. I hope it is a great year ahead for Resort at Squaw Creek, the resort owner (Ting Family) and our guests.
JASON C. FRIENDY
Executive Chef at Six Peaks Grille at Resort at Squaw Creek
Executive Chef Jason C. Friendy combines copious culinary training and years of development to create exceptional dining experiences. Born in a small ski resort town in Pennsylvania’s Poconos, Chef Jason was raised in a Hungarian and Italian family where good was an integral part of everyday life. A graduate of Johnson & Wales University with a degree in Food Service Management, Chef Jason has over 20 years’ experience working for numerous top tier resort and restaurants.
Jason strives to source and acquire regional and exotic wild game selections and combine them with enticing presentations. His current focus is creating refined dishes using local organic farms and seafood sourced from sustainable fisheries to create menus that are at the forefront of current culinary industry trends. These efforts present themselves in everything Resort at Squaw Creek offers.