Taking the all-day aspect out of great barbecue. Grilled Green Quesadillas With Brie And Herbs; Barbecued Salmon With Grilled Romaine and Citrus Vinaigrette.
Spa chef Michael Pataran cooks light, delicious food with exotic flavors and seasonings. Littleneck Clams w/ Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles; Chicken Supremes in Parchment w/ Roasted Squash Sauce and Baby Bok Choy.