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
Hanukkah is an eight-day Jewish celebration deriving from the Hebrew word “to dedicate,” and it typically falls in November or December. Often called the Festival of Lights, the holiday is celebrated with the lighting of the menorah, traditional foods, games and gifts. Fried food, like doughnuts and latkes, are eaten to celebrate the miraculous oil that provided the Maccabees with eight days of light.
The Terranea chefs in catalina kitchen are cooking up something delicious for Hanukkah in Los Angeles this year! The special four course holiday menu includes traditional items such as matzo ball soup, potato latkes, herb roasted chicken, sticky toffee pudding and more. Read on for a Hanukkah dinner recipe from Terranea's catalina kitchen.
While Scottsdale's holiday seasonal temperatures averages 69 degrees we know that most of the country needs to stay warm during this time of year so we thought we would offer you a little warmth in a cup. Our award winning mixologist, Tony Tuttle offers you a Hearth Warmer Cocktail Recipe.
Chef Shannen Tune is cooking to a different beat these days as the newly appointed Executive Chef of Hotel Derek. Overseeing the hotel’s culinary operation, Chef Tune comes to Houston from Texas’ most recognized boutique hotel, The legendary Driskill Hotel, where he served as Chef de Cuisine for nearly three years. With his culinary experience having taken him across continents, Chef Tune’s refined touches to timeless Texas cuisine will make him feel right at home at the new Hotel Derek, a Destination Hotels & Resorts property.
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