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Chefs' Recipes

Mediterranean Spice-Dusted Duck Breast with K&J Orchard Kumquat Marmalade

Cut off the green stem of the kumquats, and then split lengthwise and remove seeds. Cut halves in ...

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Peach Butter

Cut peach in half and remove the pit. Puree them through a food mill or pulse on food processor ...

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Pablo’s Pollo Loco (half of chicken) with Chunky Avocado Salsa and Stuffed Anaheim Chili Pepper

Mix everything except the olive oil and lime pulp well and spread all over both sides of the boned ...

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French Onion Soup

Melt butter in large stock pot over medium heat. Add onions and ¼ cup of salt. Stir onions and ...

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Sugar Pie Pumpkin Soup

Preheat oven to 375 degrees F. Cut whole pumpkin in half. Discard seeds or reserve for another use. ...

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Scallops with Asparagus Freekeh Salad and Chimichurri Vinaigrette

Combine parsley, vinegar, garlic and chile flakes in a food processor and mix until smooth. Season ...

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Wild California Salmon Paillard

Place each salmon fillet between 2 pieces of plastic wrap squares (12” x 8”). Sprinkle a tsp. of ...

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Tomato Salad

Caramelize fennel: Melt 2tbl butter in a medium skillet over medium heat. As the butter melts add ...

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Grape and Gorgonzola Flatbread

Place a well-oiled cookie sheet or pizza stone in a preheated 375-degree oven. Roll out or stretch ...

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Silverado Executive Chef Jeffrey Jake performs a cooking demonstration with local and sustainable ingredients.