The Thrill of the Grill! Twelve Top Chefs Fire Up the Grill
The Woodlands (Houston), TX (PRWEB) July 02, 2015 -- As old as fire itself, grilling food over an open flame, smoldering charcoal or fragrant wood is one of mankind’s first achievements and surely one of his best. In the US, it began with Native Americans who often grilled and smoked meats on wooded planks. As America moved westward, grilling expanded to cowboy chuck wagons and frontier campfires, and added a range of newfound meats, fish and vegetables to the mix – bison, game, trout, berries, garlic and wild mushrooms. In Mid-Century America, grilling came into its own as charcoal grills sprouted in suburban backyards across the nation.
Today, grilling has reached new heights in design, function and technique. Grills are stylish, versatile and often made of stainless steel, ceramics, brick or other heat-resistant materials. Barbecue tools go far beyond a fork, tongs and spatula. Smoker boxes, burger presses, grill baskets and platters for fish and vegetables, high tech meat thermostats, LED grill lights for working in the dark, and cooking stones made of Himalayan pink salt are part of the grill master’s repertoire. Sauces, rubs and seasonings reflect America’s diversity, from traditional Southern BBQ sauce and New York Steak sauce to Cajun spices and flavors from Asia and the Middle East.
In July, we celebrate this culinary passion with National Grilling Month, as chefs from Benchmark Resorts & Hotels® and Personal Luxury Resorts & Hotels® pursue the Thrill of the Grill with innovations from their own kitchens. Specialty rubs and sauces, artisanal cheeses, whole grains and fresh local produce enhance beef, lamb, shellfish and vegetables.
Celebrate National Grilling Month with these great new recipes.
Costa d’ Este Land & Sea Skewer
Pork Belly & Marinated Shrimp Skewer with Chipotle Cilantro Chimichurri
Chef Guido Extremer
Costa d’ Este Beach Resort
A Personal Luxury Resort in Vero Beach, Florida
7-time Grammy Award-winning singer Gloria Estefan brings the tastes of her Cuban heritage to grilling at her stylish resort on Florida’s Treasure Coast.
For the recipe and photo, please visit: http://www.costadeste.com/verobeach_restaurants/recipes/
Petite Lamb Burger
Chef Bobby Moore
Barking Frog Restaurant, Willows Lodge
A Personal Luxury Hotel in Woodinville, Washington
Fine Gruyere cheese and a garlic aioli dressing add depth and zest to mini lamb patties from the Washington Wine Country’s Barking Frog restaurant at Willows Lodge.
For the recipe and photo, please visit: http://www.willowslodge.com/barking_frog/chef_bobby/
Hide-Away Supper Club Grilled Steak & Shrimp
Chef John Billings CEC
Eaglewood Resort & Spa
A Benchmark Resort in Itasca (Chicago), Illinois
At Chicagoland’s Eaglewood Resort & Spa, this cosmopolitan Surf n’ Turf relies on Angus beef, fresh shrimp, herb marinade and a choron made with Jack Daniels.
For the recipe and photo, please visit: http://www.eaglewoodresort.com/chicagoland_restaurants/happenings/
Smoked St. Louis Ribs with Cole Slaw & Fries
Chef Josh Ladd
Snow King Hotel
A Benchmark Hotel in Jackson Hole, Wyoming
Those legendary St. Louis Smoked Ribs take on a Western twist, with Snow King’s own rub and barbecue sauce, plus a spicy slaw and fries.
For the recipe and photo, please visit: http://www.snowking.com/restaurants/Haydens_Post/National_Grilling_Month/
Grilled Shrimp and Lobster Tail Salad
With Vanilla Cane Syrup & Rum Glaze
Chef Lonny Huot
Villas of Grand Cypress
A Personal Luxury Resort in Orlando, Florida
Grilled shrimp and lobster tails take on the flavors of the Caribbean in this superb salad with rum glaze at Orlando’s famed golf resort, the Villas at Grand Cypress.
For the recipe and photo, please visit: http://www.grandcypress.com/dining/recipe_of_the_month/
Colorado Lamb Chops
Grilled Lamb Chop with kale, quinoa, cherries, goat cheese, balsamic syrup
Chef Timothy A. Ralphs
Cheyenne Mountain Resort and Country Club
A Benchmark Resort in Colorado Springs, Colorado
Fresh and healthful local ingredients accompany these succulent Colorado lamb chops at Colorado Springs’ Cheyenne Mountain Resort.
For the recipe and photo, please visit: http://www.cheyennemountain.com/restaurants/recipe_of_the_month/
Sichuan-Grilled Salmon Creek Farms Pork Loin
Peach-apple-Cipollini onion, baby kale, bourbon baked beans
Chef Brian Black
Inn at Rancho Santa Fe
A Personal Luxury Resort in Rancho Santa Fe, California
Produce fresh from the organic gardens of this legendary California inn, combine with Asian spices and fine Bourbon to make this unique version of pork and beans.
For the recipe and photo, please visit: http://www.theinnatrsf.com/i/downloads/Grilling_Recipe.pdf
Soy Glazed Grilled Wagyu Flat Iron Steak
Chef Mischa Graafmans
Santa Barbara Beach Resort
A Benchmark Resort in Curacao, Caribbean
Subtle Japanese flavors enrich this marinade from this spectacular Caribbean resort.
For the recipe and photo, please visit: http://www.santabarbararesortcuracao.com/restaurants_lounges/nationalgrillingmonth
21 Day Aged Ribeye, Heirloom Tomato Butter, Smoked Potato Salad
With House Cured Bacon and Blue Cheese
Chef Adam Roe
The Chattanoogan Hotel
A Benchmark Hotel in Chattanooga, Tennessee
A superb aged ribeye is finished with succulent tomato butter and served with a memorable smoked potato salad at The Chattanoogan’s Broad Street Grill.
For the recipe and photo, please visit:
http://www.chattanooganhotel.com/dining/broad_street_grille/national_grilling_month/
Preston's Better Burger
Chef Jason Smith
Preston's, The Inn at Virginia Tech
A Benchmark Hotel in Blacksburg, Virginia
Montreal steak seasoning, ancho chilles and hot sauce add fire to this bountiful burger served at Preston’s restaurant at the Inn at Virginia Tech.
For the recipe and photo, please visit:
http://www.innatvirginiatech.com/burger/
Grilled Sweet Tea Brined Chicken
Slow-grilled chicken with a touch of Southern sweetness
Chef Tim White
Stonewall Resort
A Benchmark Resort in Roanoke, West Virginia
Slightly sweet Southern tea and lemon chicken is a summer hit at this lakeside resort within West Virginia’s Stonewall Resort State Park.
For the recipe and photo, please visit: http://www.stonewallresort.com/dining/recipes/
The Heldrich Hotel Spice Rub
Chef CJ Chambers
Christopher’s, The Heldrich Hotel
A Benchmark Hotel in New Brunswick, New Jersey
This tasty all-purpose rub brings out the best in the steaks, pork and poultry sizzling on the grill at Christopher’s, the Heldrich Hotel’s stylish dining room.
For the recipe and photo, please visit: http://www.theheldrich.com/dining/christophers_restaurant/
About Personal Luxury Resorts & Hotels
Personal Luxury Resorts & Hotels® includes unique hand-picked properties in spectacular U.S. destinations coast to coast. Each hotel and resort delivers personal luxury in a spirit true to its own distinctive locale, yet in keeping with the collection’s shared mission. They represent a select portfolio of Benchmark Hospitality International®, which has been a leading US-based hospitality management company for over 30 years. Personal Luxury Resorts & Hotels is the preferred choice of guests who yearn for transformation over accommodation, customization over conformity, and inspiration over predictability. With Personal Luxury Resorts & Hotels, luxury is always personal. http://www.personalluxuryresortsandhotels.com. To become a fan on Facebook, visit http://www.facebook.com/PersonalLuxuryResortsandHotels, or follow us on Twitter at http://www.twitter.com/PersLuxResorts.
About Benchmark Resorts & Hotels®
Benchmark Resorts & Hotels® represents the finest in lodging, dining, recreational and meeting accommodations. Many are certified by the International Association of Conference Centres, the leading professional organization governing the multi-billion dollar conference center industry on five continents, and many have also been recognized with the coveted Benchmark Conference Centers® certification of meeting excellence. Benchmark Resorts & Hotels deliver highly specialized service that anticipates guests’ needs and ensures a hospitality experience unsurpassed and long remembered. http://www.benchmarkresortsandhotels.com. To become a fan on Facebook, visit http://www.facebook.com/BenchmarkResortsandHotels, or follow us on Twitter at http://www.twitter.com/BenchmarkHotels.
Ken Ellens, Benchmark Hospitality International, 201-758-2864, [email protected]
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