Destination Hotels & Resorts Launches The Destination Dish

New program highlights seasonal ingredient use across its distinguished culinary collection

Englewood, Colo. – January 10, 2012– Destination Hotels & Resorts, the nation’s third largest hospitality management company, has launched The Destination Dish, a new culinary program which showcases the culinary talent of their chefs across the country from the award winning T. Cook’s Restaurant in Phoenix to The Carolina Crossroads in Chapel Hill. Throughout 2012, 26 chefs from Destination’s distinctive restaurants will create one signature dish per month, all sharing one common ingredient, while highlighting the flavors and style of their individual cuisine. Recipes, cooking tips, and other program details will be available at www.destinationhotels.com/dish. The program kicks off in January with kumquats, an edible fruit that closely resembles an orange and which symbolizes good luck in China and other Asian countries. The kumquat is widely available through the United States from local purveyors.         

“Healthy, seasonal and creative cuisine is a hallmark of our Destination culinary program,” says Mark Hickey, senior vice president, U.S. hotel operations.  “We continuously challenge our chefs to take their menus and dining experiences to the next level and we think this is a great opportunity to show the talents of our many chefs and the unique, diverse flavors of our lauded restaurants.”

Robert Nyerick, Executive Chef at The Grove Artisan Kitchen at Miramonte Resort & Spa in Palm Springs, will prepare Roasted Duck Breast, Poached White Asparagus and Kumquat Salad.  Known for its "farm to table" fresh seasonal California cuisine, The Grove Artisan Kitchen’s menu features organic produce, "home grown" fresh herbs, farm raised meats and poultry, fresh Pacific seafood, house-made pastas, prime dry-aged meats and innovative vegetarian fare.

“I was first exposed to kumquats several years back while visiting Hong Kong during Chinese New Year,” says Nyerick. “The way they were given out and how they were cared for in their use made a lasting impression on me. To this day, whenever is see the kumquat trees on property beginning to ripen it takes me back to my time in China and reminds me of the holiday season to come.”

 Other ingredients that will be featured throughout the year include asparagus, strawberries and corn.  For more information on The Destination Dish, including recipes and cooking tips, visit www.destinationhotels.com/dish. Check back monthly for the new ingredient and featured chef recipes of the month.

About Destination Hotels & Resorts
Destination Hotels & Resorts is a privately held hospitality management company headquartered in Colorado. With more than 35 independent, luxury and upscale hotels, resorts and golf clubs, Destination is the third largest hospitality management company in the country. The company’s portfolio features more than 8,970 guest rooms, 15 golf courses and 16 full-service spas. Destination Hotels & Resorts properties are located in key metropolitan and resort markets including Washington, D.C., Seattle, Denver, San Diego, Santa Fe, Aspen, Austin, Phoenix, Portland, Palm Springs, Maui and Lake Tahoe. The company is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises.

 For a complete list of properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com.

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