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

A Holiday Cocktail That Warms You Up, TUACA Hot Apple Pie

Like your apple pie warm? At The Embassy Row Hotel, we think this drink is the perfect holiday cocktail. It's perfect for chilly days, so curl up next to a fire. Get ready, it's delicious!

Holiday Cocktail Recipes From the Destination Collection

This holiday season we asked our Chefs and mixology teams across the Destination collection to share their go-to holiday cocktail recipes. We've highlighted a few of our favorite recipes below, and the full recipe collection is now live and features decadent seasonal cocktail ideas from coast to coast. 

Hanukkah at Terranea Resort

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. 

Meet the Chef

Shannen Tune, Executive Chef

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.

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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