Cooking is more than the preparation of food. Cooking is a passion, a celebration of taste, the study of how ingredients come together to ignite the senses. Cooking is the mastery of techniques, the art of integrating the sciences, and a reinvention of cuisine.
Join us to celebrate the ingredients that allow us to create brilliant dishes to delight and inspire. “The Study Of” culinary series features an in-depth exploration of ingredients with the chefs of the Destination Culinary Collection. Each quarter, we’ll unveil a new gastronomic topic for our chefs to examine through cooking demonstrations, educational lectures, innovative recipes or sumptuous tastings.
Explore the featured ingredient below, and dine at our participating restaurants to personally sample our expertise. Bon appetit!
Braising: Keeping it Seasonal
In this segment of the Study Of... series; we opted to focus not on a specific ingredient, but the age old cooking technique of braising. The Study Of Braising is best demonstrated during the fall and winter months as, it evokes feelings of comfort and warmth that mesh with the holiday seasons. It is also a technique that has applications across all culinary disciplines, many food varieties, such as meat, fish and vegetable, as well as types of cuisines.
We hope our braising recipes along with our cooking tips and video with cooking techniques and suggested wine pairings will delight and inspire you to braise in your next culinary adventure. Please join us at any participating Destination Hotels & Resorts restaurant now through December to enjoy our chef's collective yet individual tribute to braising.
Study of Braising Featured Executive Chefs
October - Paul McCabe | Royal Palms Resort.
Recipes: Braised Endive, Braised Beef Short Rib, Braised Country Pork Rib
November - Robert Bradley | Lansdowne Resort.
Recipes: Braised Endive, Tasting of Pork, Virginia Harvest Carrot Cake
December - Shannen Tune | Hotel Derek.
Recipes: Beer Braised Pork Butt Sandwich, Brown Sugar & Chili Rubbed Short Ribs, Maple Braised Collard Greens
With St. Patrick's Day only a week away, we wanted to help you find a drink that tastes like gold (if gold was a cocktail). Don't forget to wear your green, our drink wears it with a lime on its rim. Does it count if you drink it and eat the lime? You can be the one to test it out with drink specials at Beach Cafe to celebrate. But before the holiday hits here's how our bartender Shane makes Irish Gold.
The reality is that sometimes we don't have time to cook but we need a full meal's worth of nutrition. Our favorite way to do this is simple...green chickpea hummus. You can dip anything in it to add great flavor and nutrition to your dish and there's no cooking required. Keep reading for how to make this simple, raw delicious recipe.
If chocolate melts your heart, and chile gives you that kick to spice up your life, then this Chocolate and Chile Dessert from Lansdowne Resort in Leesburg, Virginia will spice up love all month long as you celebrate the most romantic time of the year!
The time has come! We're excited to announce the Chef de Cuisine for Station Kitchen & Cocktails and The Rooftop. Chef Peter Kloiber will be joining us. His previous culinary experience includes noteworth restaurants such as Marcel's and Vidalia's. Peter loves Washington, D.C. and has relocated from Boston to lead the culinary direction with Robert Yealu for Station Kitchen & Cocktails. Peter is so interesting. In fact, we believe you'll be captivated by these facts about the new Chef de Cuisine.
Most of the fruit for our St Francis Sonoma County Cabernet Sauvignon comes from hillside vineyards. It's above the fog line, so it has a longer growing season, berries are smaller and the flavors are more concentrated. This insures ripe flavors really shine through. Harmonious with a rich, silky texture, gentle tannins and an elegant structure. It's the best of both worlds, a big rich wine that also pairs well with food. Best paired with the Short Rib dishes, Braised Country Pork Rib and Maple Braised Collard Greens.
Our St Francis Sonoma County Chardonnay is unique because we pick the fruit at night, after mid-night, so it really preserves those beautiful aromas. When you taste it, you'll notice flavors of apple, melon, pear, and a hint of vanilla. This perfectly-balanced Chardonnay of fruit concentration, high acid and oak, creates a complex, creamy and vibrant wine that stands-up to the richness of braised dishes. Best paired with the Tasting of Pork and the Beer Braised Pork Butt Sandwich