From our Kitchen to Yours: Effortless Summer Flavors

From poolside barbecues to rooftop tapas for two lit up by fireworks, summer fun and food go hand in hand. To make the most of summer we have captured the fresh light flavors of the season in our new Paired Summer Tasting Menu. These small plates are expertly matched with premium wines, craft beers and refreshing Coca-Cola® beverages – all inspired by the flavors of summer.


Sip a chilled rosé beachside and enjoy a creamy burrata garnished with fennel pollen, toasted almonds and lemon zest and drizzled with EVOO.  Soak in the sun with a frosty craft beer paired with chicken lettuce wraps with Asian slaw and ginger-scallion sauce. Or enjoy a blissful break with an icy-cold Diet Coke® and lamb blue cheese sliders with pickled red onion, Sriracha, mint and cilantro.

We can’t confine all of this deliciousness to our kitchens. While most of our menu items require painstaking crafting in a hot kitchen, we are happy to share with you a selection of our most effortless recipes to make your summer delectable – whether you’re at your place or ours.

Burrata with Fennel Pollen and Toasted Almonds

Allow the buttery flavors of a rich burrata to take center stage. Made from mozzarella and cream, this cheese can be found in Italian markets, cheese shops and the specialty cheese section of some grocery stores.

Pairing suggestion: The freshness of a lighter-bodied rosé, Chenin blanc or Pinot gris nicely accentuates the creaminess of the burrata.


Burrata with Fennel Pollen and Toasted Almonds

Serves 4

• 16 Oz, Burrata Cheese
• 2 teaspoons, Fennel Pollen
• 4 teaspoons, Italian flat leaf Parsley
• 2 teaspoons, Lemon Zest
• 4 teaspoons, Sliced Almonds
• 1 teaspoon, Sea Salt
• One Baguette

To prepare, simply towel-dry the burrata and place it into a small, shallow dish. Garnish with the chopped parsley, lemon zest, sliced almonds, fennel pollen and sea salt. Serve with a crusty baguette.

Charcuterie Board 

Charcuterie is a simple dish to prepare, and offers complex flavors and an elegantly casual presentation. At Sheraton, we serve ours with artisanal finocchiona (a delicious fennel-infused Italian salami) and a hot chorizo secco, with mustard beets and a crusty baguette. This simplified version replaces the preparation-intensive beets for with tangy olives and pickles.

Pairing suggestion: The caramel flavors of an icy-cold Coca-Cola® stand up nicely to the peppery meats.


Charcuterie Board

Serves 4


6 oz Finocchiona Italian Salami
6 oz. Pork Chorizo secco – hot
One Baguette
½ tsp. Whole Fennel Seed
½ tsp. Whole Cumin Seed
6 oz. olives
4 oz. crunchy sour pickles

Slice the meats while still cold and align them onto a wooden cutting board to warm to room temperature. Toast the seeds in a hot skillet over medium heat until lightly brown and fragrant, stirring constantly. Place the olives and pickles in a squat mason jar or small bowl. Garnish with toasted seeds. Serve with crusty sliced baguette.

Chicken Asian Slaw Lettuce Wraps

These crunchy refreshing Chicken Asian Slaw Lettuce Wraps are the perfect summertime treat. The chicken in this dish can be roasted, poached, grilled, or store-bought rotisserie – whatever suits your tastes.

Pairing suggestion: A lighter craft beer – a pilsner, hefeweizen or American wheat beer - is the perfect pairing for this light, fresh dish.


Chicken Asian Slaw Lettuce Wraps

Serves 4

8 oz. Cabbage Napa
4 oz. Red Onion
4 oz. Carrot
4 oz. Red Bell Pepper
4 Jalapeno Peppers
12 oz. Cooked Chicken breast, pulled and chilled
4 oz. Bean Sprouts
2 tablespoons Cilantro
2 tablespoons Mint
2 tablespoons Basil
16 Leaves of Bibb Lettuce
4 fluid oz. Ginger Scallion Sauce
2 oz. Peanuts

Rice Wine Vinaigrette (yields 2/3 cup)
¼ cup rice-wine vinegar
4 teaspoons honey
2 teaspoons Dijon Mustard
¼ cup vegetable oil
Salt and Pepper to Taste

Ginger Scallion Sauce (1 cup)
¾ cups thinly sliced scallions (greens and whites)
¼ cup finely minced peeled fresh ginger
1/8 cup grapseed oil
½ teaspoon of light soy sauce
¼ teaspoon sherry vinegar
¼ teaspoon kosher salt, or to taste

To prepare the Rice Wine Vinaigrette sauce, simply whisk all of the ingredients together in a bowl. Let it sit at least 20 minutes for the flavors to meld.

To prepare the Garlic Scallion Sauce, first smash the garlic and ginger with the side of a knife. Place all ingredients into a pot and bring to a boil. Let simmer for 5 minutes, then let cool. Remove the ginger and garlic.

To prepare the slaw, place the cabbage, carrot, pepper, onion, chicken, sprouts and herbs in a bowl and toss with the vinaigrette. Portion into individual bowls and garnish with jalapeno discs and cilantro, mint or basil. On the side: stack Bibb lettuce leaves, a small bowl of Ginger Scallion sauce and peanuts.

Citrus Poached Shrimp

Citrus Poached Shrimp with cucumber salad, heirloom tomatoes, Mandarin oranges and quick-pickled onions with a Dijon-sherry vinaigrette makes the very best of abundant fresh summer produce.

Pairing suggestion: The fruity herbaceous flavors of an old-world Sauvignon blanc make for a classic and perfect pairing.


Citrus Poached Shrimp

Serves 4

12 oz. Shrimp
1 Carrot, chopped
1 stalk celery, chopped
1 yellow onion, chopped
3 sprigs of thyme
2 cloves of garlic
2 cups of white wine
4 oz. Baby Arugula
6 oz. Mandarin Orange
3 teaspoons lemon zest

Quick Pickled Red Onions
½ cup apple cider vinegar
1 tablespoon sugar
1 ½ teaspoons kosher salt
1 red onion, thinly sliced

Dijon-Sherry Vinaigrette
3 tablespoons olive oil
1 ½ teaspoons Dijon Mustard
1 ½ teaspoons Spanish Sherry Vinegar
1 tablespoon minced shallot
Salt and fresh ground pepper, to taste

Cucumber Salad
8 oz. Cucumber, diced
6 oz. Heirloom Tomato, diced
4 tablespoons of EVOO

To cook the shrimp, toss the carrot, celery, onion, thyme, and garlic into a pot of water and bring to a boil. Add the shrimp and cook until the thickest part of the flesh is opaque. Remove the shrimp and place into an ice bath to cool.

To pickle the onions, whisk apple cider vinegar, sugar, and salt together in a small bowl until sugar and salt dissolve. Place onion in jar and pour mixture over. Let sit 15 minutes. Refrigerate.

To make the vinaigrette, simply add all ingredients – except the oil - into a blender. Blend until smooth then add the oil little by little. Season to taste with salt and pepper.

To make the cucumber salad, combine all of the ingredients in a large bowl and toss with the Dijon-sherry vinaigrette.  Top with citrus-poached shrimp and serve.

Lamb Blue Cheese Sliders

Lamb and Blue Cheese add an upscale twist to beloved sliders. The picked onion and beet accompaniment is simple to make, but needs to sit overnight in the fridge – so plan ahead.

Pairing suggestion: The pickled flavor of the beets and onions contrasts nicely with the sweetness and effervescence of a Diet Coke®, while the caramel and cola notes complement the meaty flavor of the lamb.


Lamb Blue Cheese Sliders

Serves 4
12 oz. Ground Lamb
4 oz. Blue Cheese
2 Tablespoons Rosemary
4 Oz. Spanish Onion
Salt and Pepper to taste
2 teaspoons of sriracha
Slider Buns

Pickled Onions & Beets
½ cup apple cider vinegar
1 tablespoon sugar
1 ½ teaspoons kosher salt
1 yellow onion, thinly sliced
8 oz. beets, diced

To make the pickled onions and beets, thinly slice the onion and put it into a glass or stainless steel bowl. Bring the vinegar, sugar and salt to a boil and add in the peeled and cubed roasted beet. Pour this pickling liquid over the onion and submerge the vegetables with a plate. Let it sit overnight in the refrigerator.

To make the sliders, sauté the diced onion until translucent, then cool. Chop the rosemary and mix with the ground lamb and onions. Gently mix in blue cheese crumbles – be sure not to over mix - and season with salt and pepper.  Form into 4-oz patties and pan-fry to taste.  On each bun, add sriracha, then a lamb patty.  Top with the pickled onions and beets and chopped cilantro and mint.

Lemon Hummus with Feta Cheese

Lemon Hummus with Feta Cheese is a light, summery crowd-pleaser.  The flavors of kitchen-crafted humus are far better to what you buy in a tub at the market.

Pairing suggestion: The sweet cola flavors of a Coke Zero™ contrast the light freshness of the hummus



Lemon Hummus with Feta Cheese


Serves 4

15 oz. can chickpeas
½ lemon, zested
2 medium lemons
¼ cup scallions
¼ cup feta cheese
¼ cup tahini
2 garlic cloves
2 tablespoons extra virgin olive oil
Garnish with freshly chopped parsley

To make the hummus, simply put all of the ingredients – except the parsley and scallions - into a Cuisinart or blender and grind or puree until smooth. Garnish with olive oil, lemon zest, parsley, scallions and feta. Serve with pita slices or raw veggies.


Roasted Bosc Pears

Roasted Bosc Pears with toasted Brie and stout glaze are a delicious sweet-savory combination that is simple to prepare.

Pairing suggestion: The malt character of a tall, chilled dark stout – the same you use in the glaze – provides a very nice complement


Roasted Pears & Brie

Serves 4

4 ripe but firm Bosc Pears
¼ cup brandy
3 tablespoons of honey
3 tablespoons water
3 tablespoons oil
2 teaspoons sugar
2 tablespoons unsalted butter
1 (3-inch) piece of cinnamon
14 oz. brie wheel

Stout Glaze
12 oz. stout beer
½ cup of honey
¼ cup brown sugar
2 tablespoons mustard powder
4 whole cloves

To make the stout glaze, pour all of the ingredients into a pot and bring to a simmer. Allow it to reduce by half, then skim off foam. Continue until it is reduced to 1 ounce, then set aside.

Slice the unpeeled pears into thirds and toss with olive oil and a sprinkling of sugar. Roast at 350 degrees for 10 – 12 minutes or until tender when pierced with a knife. Place the roasted pears on a baking pan and top each with a slice of brie.  Sprinkle raw sugar generously over the brie. Caramelize the sugar using a kitchen torch or the broiler. Garnish with the stout reduction and serve warm.

Make these tasty summer dishes at home or treat yourself to these and other delicious small plates and well-matched beverages on the Paired Summer Tasting Menu at any Sheraton around the globe. Happy summer.


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