Chef Javier Cuesta's Citrus Salmon Micuit Recipe 

This refreshing and light citrus salmon micuit salad utilizes a classic French sous vide method with a surprisingly Southern tool—a mason jar—as the vessel. This dish will be featured on the Barnsley Resort’s Rice House menu in the spring and summer.

3 Sweet Mexican Dessert and Beverage Recipes

Posadas Corporate Chef Gerardo Rivera, who oversees F&B operations at Live Aqua, Grand Fiesta Americana and Fiesta Americana, provided two Mexican dessert recipes and a fruity punch concoction meeting and event planners can transport from his catering kitchens to their homes.

Ponche de Frutas

Following is a recipe for Ponche de Frutas, an exotic fruit punch that can have rum added for a little “extra punch.”