The Study Of...

by The Destination Culinary Collection

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

 

Featured Video

The Study Of Braising

Featured Chef Recipes

Irish Gold Beach Cafe

Find the Pot of Gold this St. Patrick's Day in Kirkland at Beach Cafe

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.

Green Chickpea Hummus Beach Cafe

Raw Recipe: Green Chickpea Hummus

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.

A Chocolate Dessert Recipe to Melt Your Heart

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!

Meet the Chef

PETER STATION KITCHEN & COCKTAILS

15 Facts You Didn't Know about Chef Peter Kloiber

 

PETER KLOIBER

 

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. 

Enhancing Your Dining Experience

Cabernet Sauvignon-St. Francis

St Francis Winery and Vineyards lies in the Heart of Sonoma County. A true pioneer in Sonoma County winemaking, all of our wines are made from 100% hand-picked fruit.

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.


 

2011 Chardonnay-St. Francis

St Francis Winery and Vineyards lies in the Heart of Sonoma County. A true pioneer in Sonoma County winemaking, all of our wines are made from 100% hand-picked fruit.

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

 

 

Bin27 Martini

Using a Ruby Port in your cocktails, adds a new twist to a classic Martini. Fonseca Bin 27 Porto has lush aromas and deep flavors are a new tasting experience when mixed with vodka. Vikingfjord is a smooth and silky vodka. Crafted in Norway from pristine glacial water and distilled from potatoes five times, making it naturally gluten-free.

This drink is delicious on its own, however a great feature about using Port wine in a cocktail is that it can also be used as an ingredient in the dishes. Dishes prepared with Port such as the Braised Endive and the Braised Beef Short Rib are the perfect pairing for this Port wine cocktail. It also pairs well with desserts like the Virginia Harvest Carrot Cake.

2.00 oz. Fonseca Bin 27 Ruby Port
1.00 oz. Vikingfjord Vodka 80 Proof
0.50 oz. Cranberry Juice
Lime wedge
Preparation: Combine all ingredients into an ice filled shaker. Shake and strain into chilled martini glass. Garnish with a lime wedge

 



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