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Written by CuisinArt Resort & Spa
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 A cool drink for these hot summer days, courtesy of the CuisinArt Resort & Spa in Anguilla. The resort gets the cucumbers and sage for this cocktail from its comprehensive hydroponic farm and organic gardens. For more information on the resort and the hydroponic farm (which can be toured), visit http://cuisinartresort.com CuisinArt's Signature Hydroponic Cucumber and Sage Martini
Ingredients:
4 pistachios
1 packet of sugar
1-inch hydroponic cucumber (unpeeled)
6 sage leaves
1 oz. Grey Goose® Poire
½ oz. Cointreau®
½ oz. freshly squeezed lime juice
½ oz. cane syrup
Preparation:
Grind pistachios to a dust in a coffee grinder and mix with sugar on a plate. Wet martini glass edge with water and rim the glass with the pistachio/sugar dust. In a cocktail shaker, muddle cucumber and sage leaves to a paste. Add ice and all other ingredients and shake vigorously. Strain liquid into a martini glass. Garnish with a thinly sliced cucumber round and a sage leaf.
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Written by Michael Costa
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 Many of the menus at Barona Resort & Casino start from the ground up —- literally. The resort, located in the East San Diego County city of Lakeside, relies on its on-site Chef’s Garden to supply produce to several of its restaurants. The garden also serves as the hub of Chef de Cuisine Duncan Firth’s (pictured left) environmentally layered approach to managing his kitchens. Firth says his entire staff takes pride in using what they grow on Barona’s menus, translating seasonality directly to the customers’ plates each day.
The Chef’s Garden at Barona grows more than 20 varieties of vegetables and herbs, and also doubles as a guest attraction, with tours and tips for aspiring gardeners staying at the resort. |
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Written by RumFire at the Sheraton Waikiki
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Our version of this classic cocktail begins with the muddling of fresh lime juice, a few sprigs of fresh mint, cucumber and spritz of lavender. Top it off with ice, 2 ounces of Cruzan White Rum, and some club soda and you have one of the most refreshing libations anywhere. Cucumber-and-Lavender Mojito - 2 oz Cruzan Light Rum
- 1 oz Fresh squeezed Lime Juice
- 4 Sprigs of mint
- 2 oz Club Soda
- Lavender infused Rock candy syrup
- Cucumber slices
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Written by Melanie Waldman
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Butchart Gardens in Victoria, British Columbia is nothing short of dazzling. It’s the product of one wealthy woman's early 1900’s dream of turning her husband’s defunct cement pit into a floral glory.  Each year more than 1,000,000 bedding plants in some 700 varieties are used throughout the Gardens to ensure uninterrupted blooms from March through October. To see what’s ending or blooming before you go, be sure to check Butchart’s Weekly Flower Report.
During our late May visit, rare yellow wisteria, brought here from China, dripped over rows of arbors by the entrance. Magenta peonies were just blooming, and the first blue delphiniums had started their spires. We found azaleas and rhododendrons of every imaginable color, even bright orange. Some of their begonias are as big as a human hand. Himalayan poppies glow light blue and lavender in the light. And you shouldn’t miss the Japanese garden; it’s a triumph of composition. |
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Written by Executive Sous Chef Marc McDowell
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 Created from vegetables and fruits grown in the kitchen gardens at the Ritz-Carlton, Kapalua, this salad is simple but very flavorful -- as is the citrus vinaigrette that comes with it. Feel free to add Dijon mustard to take the dressing to another level.
Ingredients
Serves 2
1 Quart Baby Greens Mix
6 each Belgium endive spears
2 Tbl. Carrots, Julienne
2 Tbl. Red Bell pepper, Julienne
2 Tbl. Red Torpido onions, Julienne
6 each Pineapple, sliced paper thin on plate
6 each Yellow grape tomatoes, halved
1 Tbl. Jicama, julienne
1/2 orange Orange segments
10 each Lime basil Leaves, Torn
1/2 tsp. Lemongrass, Fine Chopped
1/2 each Kaffir Lime Leaf, Fine Chopped
3 Tbl. Tropical Citrus Dressing
To taste Salt and fresh ground Black Pepper
2 Tbl Optional: Wonton wrapper, julienne and fried
6 each Optional: Sautéed Citrus Prawns Method Slice 3 paper thin pieces of peeled pineapple and place in a circle on a plate. Place the Belgium Endive spears in the center pointing out and the 3 orange segments in between the endive. Toss the remaining ingredients except wontons in a bowl with enough dressing just to coat ingredients, check seasoning and place a small amount in center of plate. Garnish with prawns and fried wonton shreds. (Click "read more" for dressing recipe.) |
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