FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Miami, Florida, Cascata Grille, Chef Hubert Des Marais

Jan 1, 2008
2008 / January 2008

A love of good food and a commitment to fresh ingredients are the lynchpins of Chef Hubert Des Marais’ culinary philosophy. An exotic fruit aficionado and longtime member of the Rare Fruit Council International, Des Marais has been known to pluck produce from his personal garden to flavor the dishes guests savor at the Fairmont Turnberry Isle Resort & Club’s Cascata Grille.

Growing up in North Carolina, Des Marais enjoyed a privileged childhood spending time at his grandparents’ estate, often in the kitchen at the heels of the family cook or in the garden with his grandmother. After hours perusing the pages of cookbooks in search of the perfect debut menu, a very young Des Marais settled on Beef Wellington, which he prepared, under the tutelage of the family cook, and served at a Sunday family dinner — to rave reviews.

Des Marais, who accepted his first professional cooking gig at age 14, honed his skills at the Culinary Institute of America. Prior to signing on as executive chef at the Fairmont Turnberry Isle Resort & Club, he was affiliated for 10 years with the Four Seasons Palm Beach. He has also held positions at luxury properties including Hawk’s Cay Resort in the Florida Keys and the Kiawah Island Golf Resort in South Carolina.

At the Fairmont Turnberry Isle Resort & Club, Des Marais continues his tradition of creating southeastern regional cuisine blending the flavors of the Deep South, the Caribbean and South and Central America. With the resort in the final stages of a $100-million renovation, Des Marais is looking forward to the day when he can begin planting an extensive garden that will not only serve as a source for fresh ingredients, but will also function as a retreat where guests will be able to explore on their own or stroll in the company of the chef who revels in the ‘‘garden of earthly delights.’’


Cuban roast pork Serves 4 to 6

For the pork:
1 4- to 6-pound boneless pork butt (or 6- to 8-pound bone-in)
6 garlic cloves
1 bottle domestic beer
¼ cup kosher salt
2 tablespoons pepper
1 cup mojo marinade (recipe below)

With a sharp knife, make incisions in six different places in the pork butt, and stud with garlic cloves. Place pork in a pan and rub generously with beer and mojo marinade. Season with salt and pepper and marinate up to 48 hours.

In a deep roasting pan with a screen in the bottom, add 3 inches of water. Place pork on the screen and add the liquid in which the pork has been marinating. Cover with foil and roast in a 325-degree oven for 5 to 6 hours or until meat is very tender and is falling apart. Serve with long grain white rice and black beans.

For the mojo marinade:
1 cup garlic cloves
1 cup oregano
2 cups sour orange (or substitute a mixture of ½ lemon juice and ½ orange juice)
1 cup olive oil
¼ cup ground black pepper
1 cup white vinegar
¼ cup thyme
1 cup cilantro
1 cup onion, chopped
¼ cup salt

Blend all ingredients in a blender or food processor until finely chopped.


Herb-seared king salmon with citrus jicama relish Serves 4

For the salmon:
4 6- to 8-ounce king salmon fillets
¼ cup basil, rough chopped
¼ cup cilantro, rough chopped
½ cup olive oil
1 tablespoon garlic, minced
2 tablespoons ginger, minced
1 tablespoon cracked black pepper

Mix basil, cilantro, olive oil, garlic, ginger and black pepper. Add salmon. Coat well and marinate for at least 1 hour. In a pan over high heat, sear salmon to desired doneness.

For the jicama relish:
½ cup jicama, diced
1 cup orange sections
1 cup grapefruit sections
1 tablespoon ginger, minced
¼ cup red pepper, diced
½ cup cucumber, diced

Carefully toss together the jicama, orange, grapefruit, ginger, red pepper and cucumber.

PRESENTATION: Spoon relish into the middle of each plate and top with salmon.


Keys yellowtail snapper with tropical fruit relish, hearts of palm, lemon thyme and orange vinaigrette Serves 1

For the snapper:
1 yellowtail snapper, cleaned, skin on
1 teaspoon lemon thyme
1 teaspoon cilantro
2 tablespoons annatto oil (olive oil infused with annatto seeds)
Lemon thyme sprigs, for garnish Chopped chives, for garnish

Use the back of a knife or a scaler to remove scales from the back of the snapper. Use a sharp knife to score the skin side of the fillets making ¼-inch-deep incisions to form an “X.” (This prevents the fish from buckling during cooking.) Brush fish with oil and season with salt and pepper. Use a pair of needle-nose pliers to remove pin bones from the fish. Brush the fillet (meat side) with oil (reserve some oil for presentation) and place a bit of cilantro and a little lemon thyme on the each fillet. In a large sauté pan over high heat, sear the fillets until brown.

For the tropical fruit relish:
½ cup assorted tropical fruit, diced (mango, pineapple, papaya)
1 teaspoon ginger, minced
1 teaspoon lemon thyme
½ hearts of palm, sliced

Toss all ingredients together and set aside.

For the orange vinaigrette:
1 cup orange juice concentrate (or 1 quart fresh orange juice
reduced to 1 cup)
2 tablespoons Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon salad oil
1 teaspoon sesame oil
Water, to adjust thickness
Salt and pepper, to taste

Blend orange juice, mustard and vinegar. Slowly blend in salad oil, adding water to adjust thickness. When two-thirds of the oil is blended, check seasoning. Add mustard, vinegar, salt and pepper, to taste. Stir in sesame oil. Check seasoning and adjust to taste.

PRESENTATION: Spoon tropical fruit relish into the middle of the plate. Sauce the plate with orange vinaigrette. Pick one of the sprigs of lemon thyme and sprinkle the leaves around the fruit on the plate. Place the snapper on top of the relish and brush the with annatto oil. Sprinkle fish with chopped chives. Garnish with a sprig of lemon thyme.

 

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Feature
Nov 14, 2019

MOXY East Village NYC Opens for Business

A new celebration of American counterculture recently opened in New York City’s East Village by way of MOXY East Village.

A Lighter Footprint

United Airlines’ environmentally friendly efforts lessen the impact on local U.S. communities.

Feature
Nov 14, 2019

Germany Increasing Air Departure Taxes

As part of Germany’s climate package, a plan to reduce emissions, the country will raise departure taxes at German airports. Taxes will go up as much as 60 percent, and are expected to raise up to €740 million. The funds will then be used to lower VAT on rail fares from 19 percent to 7 percent.

News
Nov 14, 2019

Norwegian Cruise Line Welcomes Latest Ship

Norwegian Cruise Line took delivery of its newest ship, Norwegian Encore, ahead of its naming ceremony Nov. 21. The 1,100-foot-long ship boasts a guest capacity of nearly 4,000. Since Norwegian Cruise Line took delivery of the shi, Oct. 30, Norwegian Encore sailed from Germany to England before making its way to New York City, then Miami, where the christening ceremony takes place next week.

Thessaloniki: Culture, Good Food and Shopping

Thessaloniki is the second-largest city of Greece and the most important center of the area. Built near the sea, elegant and refined, the Greek “Lady of the North” is a modern, vivacious city that welcomes visitors eager to learn about its history and culture, and at the same time have fun, relax, go shopping or simply explore the cityscape by the sea.

Feature
Nov 14, 2019

Glasgow Airport Electrifies Bus Fleet

A first for a United Kingdom airport, Glasgow Airport introduced a fleet of electric buses for connections to its terminal and long-stay parking lot.

eFlyer News
Nov 14, 2019

Japan Airlines Announces Route Expansion

Getting to and from Asia gets a little simpler thanks to a new network expansion from Japan Airlines.

Your Home Away From Home

Experience a big-city hotel stay that doesn’t feel like your typical urban visit at Chicago’s Claridge House, nestled in the sought-after Gold Coast neighborhood. The hotel’s sophisticated décor and serene residential ambience foster the atmosphere of an oasis amid the hustle and bustle of a busy metropolis.

eFlyer Lead
Nov 14, 2019

Swiss-Belhotel International Details Thailand Debut

Swiss-Belhotel International boasts an impressive portfolio throughout 22 countries, including 10 ASEAN member countries. This growth is continuing with the group’s new plans to debut four properties in Thailand.