Join us to celebrate the ingredients that allow us to create brilliant dishes to delight and inspire as the Grove Artisan Kitchen participates in Destination Hotels and Resorts “The Study of...” culinary series.

First up....Salmon!

“Salmon is one of the most versatile proteins to work with. It tastes delicious and it is very nutritious. It is also relatively easy to prepare and even finicky eaters enjoy it”, states Executive Chef Robert Nyerick. 

Try this easily-adjustable recipe at home for a dinner for two – or to please the whole family.

GRILLED SALMON POT AU FEU

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Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings.

Black beluga lentils are one of the smallest of the lentil family. They are shiny black in color and easy to cook. Black Beluga lentils make a beautiful garnish, also great in soups and salads. They look like caviar after cooking.

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How did the cranberry become such an important part of American holiday traditions? In North America, Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, wound medicine and dye. Cranberries were an important ingredient in pemmican, the pounded dried meat and fat food that would keep forever.  Calling the red berries Sassamanash, natives most likely introduced cranberries to starving English settlers in Massachusetts who then incorporated the berries into traditional Thanksgiving feasts. However, the first Thanksgiving feast most likely included only cranberries, not cranberry sauce. Although the berries were plentiful, the sugar required to make cranberry sauce was not. 

With plentiful complimentary ingredients available, try a different cranberry recipe this holiday season: Cranberry Tea Bread.

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How did the cranberry become such an important part of American holiday traditions? In North America, Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, wound medicine and dye. Cranberries were an important ingredient in pemmican, the pounded dried meat and fat food that would keep forever.  Calling the red berries Sassamanash, natives most likely introduced cranberries to starving English settlers in Massachusetts who then incorporated the berries into traditional Thanksgiving feasts. However, the first Thanksgiving feast most likely included only cranberries, not cranberry sauce. Although the berries were plentiful, the sugar required to make cranberry sauce was not. 

With plentiful complimentary ingredients available, try a different cranberry recipe this holiday season: Cranberry Tea Bread.

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Wild Mushroom Risotto is a signature item at The Grove Artisan Kitchen. The mere mention of this dish to those who are familiar invariably draws positive exclamations! In support of September’s Destination Dish ingredient, “mushroom,” I've shared my recipe.

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Tapas Thursday at Miramonte Resort & Spa has all the ingredients of a perfect evening. Start with a gorgeous mountainside view and a comfortable lounge, add Latin guitar music, Sangria and great drink prices and top it off with tapas to make it a night to remember.  

If you’ve guessed by now that tapas are some kind of food, you’re right. Tapas are a wide variety of appetizers that originated in Spanish cuisine. They can be served cold or hot.

According to one legend, the tradition of tapas began when King Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, the king ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or "tapa."

Tapas have evolved through Spanish history, incorporating ingredients and influences from many different cultures and countries. They have become their own sophisticated cuisine.

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Grove Artisan Kitchen & Miramonte Resort & Spa are pleased to host this year's Chef's Auction. This fundraising event benefits the Pendleton Foundation, which supports Coachella Valley families who are dealing with cancers of all kinds. Read more below for information on how you can help, and some of the great prizes you can win!

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Miramonte Resort & Spa recently unveiled the inagurual October Wellness Inspired Month. Join us at our Palm Springs resort as we celebrate October as a month to focus on health and wellness. The Wellness Inspired program embraces healthy living by offering guests and locals complimentary classes and seminars on spa and beauty, healthy eating and emotional well being. Daily classes and activities are completely complimentary and we invite all to participate!

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Tonight is Thursday Tapas. Thirsty and hot? Come check out our new lounge furniture, and grab a bite and a glass. Thursday Tapas Night is the time to do it! We’ll be featuring live guitar music, Sangria for $5, and an extensive Tapas menu for only $6 a plate. We hope to see you there!

Here's a link to our Tapas menu. Yum, don't those Lobester Quesadillas sound good!

We are SO. HOT. And we should be. C’mon, we live in the desert here at Miramonte Resort and Spa. Summer temps rise and all we want to do is grab a water bottle and crank the A/C.

Today Chef Robert had an idea. Why don’t we feature a dish that is simple, full of flavor, light, and doesn't require the use of an oven?! We thought (and we often think) he had a brilliant suggestion. We can’t wait to run by the market on our way home tonight, and after a quick bit of chopping and stirring…viola. Dinner will be served.

For the Ahi Tuna Tartar Salad recipe and method, see below.

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Miramonte's Executive Chef, Robert Nyerick, has been busy in the Grove Artisan Kitchen developing a simple and easy recipe for you to re-create in your kitchen at home for Father's Day.

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If you're local and would like to support a great cause this Sunday, May 15, please visit Miramonte Resort & Spa for the 4th Annual Slow Food Desert Cities "Farm to Table" fundraiser to build community school gardens. For more information, or to purchase tickets, please read more below.

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Last night, after a long and prodcutive day at our property, we decided to retire downstairs and try the summery Gazpacho at Grove Artistan Kitchen, after we read this article by Dale McKinney in The Desert Entertainer. All conflicts of interest aside, we were bowled over (pun intended) by the quality and flavor of the Gazpacho. One of the co-workers commented that she had never been a huge fan of Gazpacho, but this experience has changed her mind. Everyone at the table agreed!

We'd love to know how you feel about our Gazpacho or any of our other culinary delights. Visit us at Grove Artisan Kitchen, order it, and let us know your thoughts. Click here to visit our main page and check out our menus, and click here to make a reservation at Grove Artisan Kitchen through OpenTable.com.

Watch Chef Robert Nyerick prepare one of his favorite dishes, Pan Seared Scallops. Pair this with a bottle of your favorite Sauvignon Blanc and it’s a perfect light summer meal!

Ingredients

• 4 Jumbo Sea Scallops
• Organic Spring Mix (Frisée, Radicchio, Escarole, Endive)
• Oven Tomatoes
• Baby Artichokes
• Saffron Essence
• 1 pinch kosher salt and pepper to taste
• 2 tablespoon olive oil

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add the sea scallops, and cook without moving the scallops for 1 minute.
2. Meanwhile, place salad mix, oven tomatoes, and baby artichokes on a plate.
3. Sprinkle pepper and salt onto the scallops, and continue cooking another minute until the scallops have browned on one side. Flip the scallops over, add more salt and pepper, and continue cooking until the scallops have browned on the other side, 1 to 2 minutes.
4. Place scallops in a preheated oven for about a minute.
5. Remove from oven and place on top of salad and pour saffron essence over the top and serve.

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