Tag Archives: cuisine

Warm Welcome to Chef Vincent Cavalli

Glen Ivy Hot Springs is very happy to announce the arrival of our new Executive Chef Vincent Cavalli. Cavalli, who most recently served as the Executive Chef at the Sheraton Fairplex Hotel and Conference Center in Pomona, has recently assumed the role of Executive Chef at Glen Ivy Hot Springs. He began his passion for food at a very young age helping his grandmother prepare fresh pasta and sauce for family dinners. As a teenager, he started working in the restaurant scene as a dishwasher on the east coast and as his passion for food grew, he also grew in the restaurant industry working in all facets of the restaurant business. After high school, he had the privilege of working in the great restaurants of both Los Angeles and Las Vegas. This led him to work for respectable restaurateurs such as Thomas Keller, Piero Selvaggio and Luis Osteen, where he developed his culinary skills at world-class restaurants.

vinnyThrough his journey, an appreciation for farm fresh produce and heritage cooking was developed, which brought him to the Sheraton Fairplex. While at the Sheraton, which catering services the Los Angeles County Fairgrounds, he managed culinary activities and wine programming for his own five acre organic, sustainable farm.

GOCO Hospitality Corporate General Manager, Clive McNish welcomes Chef Vincent Cavalli to the Hot Springs, “I am impressed with how Chef Cavalli sources local fresh, sustainable produce daily including fruit harvested from the Glen Ivy Farm to create a delicious, healthy seasonal menu.”

In honor of our new Twilight hours, Executive Chef Vincent Cavalli has created a new menu for our guests to enjoy Thursday through Saturday from 5-9pm.

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New menu items include:

Oven Roasted Chicken Nachos

Blue corn chips stacked with oven roasted chicken, Monterey jack cheese, avocado tomatillo salsa, black bean relish, yogurt dressing, cilantro, and green onions 

Mezze Plate

Za’tar grilled summer squashes, hummus and tabbouleh served with fresh grilled house flat bread, and oil cured olives 

Grilled Stuffed Avocado

Grilled Glen Ivy pinkerton avocado, smoked pittman’s chicken, pickled Bermuda onion-corn relish, and agave 

Blackened Albacore Tuna

Togarashi seared albacore tuna, farm star ruby grapefruit, pinkerton avocado, campus mint and roasted tomatillo

Funky Cheese Plate

Assortment of California cheeses, pickled Glen ivy apricot, honey comb, grilled spelt flat bread

NY Maple Cured Salmon Carpaccio

Maple cured skuna bay salmon, lacinato kale-pickled farm apricot, and chive-yogurt dressing

A Variety of Grilled Flat Breads

Kicked Up Margharita, Glen Ivy Smoked Chicken, So-Cal Seasonal and Flat Bread Salad

Santa Barbara Spot Prawns and Spaghetti

Stewed local tomato, Thai basil, grilled Santa Barabara Spot Prawn, chili, extra virgin olive oil

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From Our Chef: Pozole Mexican Hominy Soup

Despite our prime location in sunny Southern California, the chill of winter still upon us. There is nothing more comforting to the soul then a bowl of warming chicken soup. This version, with a Mexican spin, is straight from our acclaimed Executive Chef, Bill Wavrin. His Pozole Mexican Hominy Soup with Chicken is one of his wintertime favorites.

This Pozole is not only delicious, but easy to make. Plus it’ll give you a little practice honing your knife skills. Give it a try!

Yield: 12 cups

Ingredients

  • 3 chicken breasts trimmed of fat and skim removed
  • ½ teaspoon olive oil
  • 1 onion chopped
  • 1 carrot chopped
  • 1 zucchini chopped
  • 1 stalk celery
  • 2 tablespoons chile powder
  • 1 tablespoon ancho chile powder
  • ½ teaspoon cumin
  • 1 pinch cinnamon
  • 2 tablespoons oregano chopped
  • 2 cloves garlic minced
  • 1 Anaheim pepper roasted
  • 2 cup hominy
  • 10 cups chicken stock
  • 1 lemon halved
  • Kosher salt freshly ground black pepper to taste
  • 2 cups cabbage finely julienned
  • 2 scallions sliced
  • 2 tablespoons cilantro chopped
  • 4 tablespoons avocado diced
  • 4 tablespoons feta
  • 4 chipotles en adobo

 Method

Pre-heat oven 375°!!

Step #1: Season the chicken breast with the rub and grill or sauté’ [12-15] minutes or until cooked through. Cut each breast into thin [1”] slices. Set aside.

Step #2: Heat a medium stock pan over medium high heat add the olive oil.  When the pan is hot, add the onion, carrot, zucchini and celery and garlic and sauté for about [5-7] minutes.  Stir in the chile powders, oregano, cumin and cinnamon and cook [2] minutes Add the Anaheim chile and hominy and the stock. Add the lemon and bring to a boil and reduce to a simmer for about [15] minutes.

Step #3: Add the sliced chicken and cook at a low simmer for [5] minutes. Season to taste and squeeze in the lime juice. Ladle [12] ounces of the Pozole in separate bowls with [1] tablespoon cabbage, sliced green onions, chopped cilantro, diced avocado and [1] teaspoon feta cheese and chipotle chile if you are brave.  Enjoy!!

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