Odds are that when you think of local produce from New Mexico you think of chile peppers, as the state is famous for growing some of the best (and hottest) peppers in the world. One of the restaurants that takes advantage of the local peppers -- and many more local products -- is the Corn Maiden at the Hyatt Regency Tamaya Resort & Spa. Known for its rotisserie, the signature dish is the Corn Maiden Classic ("k'uchininak'u" in the local Tamayame language), which features New Mexico Chorizo Sausage, Fresno Chile Chicken and Red-and-Green-Chile-rubbed New Mexico Heritage Beef. The Corn Maiden makes a point of sourcing its meat from New Mexico Ranches that have been chosen for their humane treatment of cattle and their dedication to preserving ranch lands and wildlife habitat. Other locally sourced items at the resort, according to Executive Chef Cheryl Scantlebury, include cheese, pecans, pistachios, pinon seeds, blue corn flour, honey, jams and jellies, bolita beans, pinto beans and herbs from their own Tamaya Herb Garden.

The Corn Maiden's Chef de Cuisine, Sam Reed, also sources as much seasonal produce as possible. During a recent visit, he took advantage of in-season beets and butternut squash (and, yes, peppers) to create an amazing beet bisque -- and was kind enough to share the recipe. Enjoy!

There are a number of things one expects to find in St. Andrews, Scotland: some of the most celebrated golf courses in the world (including the “Old Course” aka the Home of Golf); the beach featured in the iconic scene from “Chariots of Fire” (hum the Vangelis score and it'll come to you); and a certain university where a certain William and a certain Kate met. What is perhaps not as expected is an emphasis on farm-to-table cuisine, but that’s exactly what I found on a recent trip to the Old Course Hotel, Golf Resort & Spa in St. Andrews (pictured, left).

The emphasis on sourcing “what’s on our doorstep” comes from Ross Marshall (right), head chef for the hotel’s award-winning Road Hole Restaurant. Chef Marshall says he loves using local suppliers because “you can trace the products that you use and speak to the suppliers and farmers on a daily basis. And you know that when it is local, it’s got to be at its best.”

Some of the local suppliers used by Chef Marshall include wild berries from Brasters Far in the summer and winter cabbages and sprouts from Leaven Larder. In season – and being featured in the kitchen – now are grouse, pheasant, partridge venison, cabbage sprouts, pumpkin and the last of the kale.

Also currently in season are butternut squash and arugula (which is called rocket in the U.K.) and Chef Marshall was kind enough to share the hotel’s recipe for a salad that combines the two with pine nuts and sage and a honey dressing. Enjoy!