Any excursion I endeavor upon includes an educational aspect. I don’t mean simply reading a guidebook and having my photo taken in front of numerous landmarks nor am I talking about dashing around a town hitting as many notable sights as possible in a day.
Travel preparation, Madame Donna style, begins with some research on the history and geography of my destination. My research naturally leads me to points of interest, galleries, museums, local events, concerts, restaurants and recreational activities.
Travel should expand our world, enlarge our vision and stretch our imagination. However, one thing I crave on my adventures is usually elusive: instruction.
As a cook, I often seek ways to stretch my talent while exploring new destinations. Education, as a transient traveler, often means searching in out of the way places for a class, lecture or docent guided tour.
Imagine a chef who comes out of the kitchen to serve his diners from the buffet line! That is how I ended up with a plate like this:
This is simply what happens when the chef says, “Try a little of everything!”
Chef Luethje escorted me through a savory culinary excursion teaching me the dishes from the menu he created for the resort. We worked our way through appetizers, salads, soups and more using healthy cooking techniques and ingredients. Just the stuff that makes a foodie like me swoon.
Spa Caesar Salad with Parmesan Crisps:
Posole with Roasted Duck:
Quinoa, pronounced “Keen-wah”
Fire Grilled Vegetable and Quinoa Salad:
You can find most of Chef Luethje’s recipes on the website for the Red Mountain Spa and Resort if you want to explore them yourself. I brought home the cookbook and I’ve been contentedly well fed as I make my way through the selections. Of course, don’t tell Chef Chad that I’m adding my own healthy twists to them.