As the seasons change, our menus are often updated to reflect the seasonal ingredients and flavors of our hotels’ surroundings. Spring is a particularly delicious time of year, with a light and fresh approach taking the place of heavier winter dishes. We’ve asked our culinary artists to share some of their spring recipe favorites. Read on below to learn more; we hope you will add these recipes to your spring cooking lineup.

Springtime Soup and Salad – From the kitchen of Sonesta Atlanta Northwest Galleria

Roasted Red Pepper & Tomato Shooter, garnished with a wedge of grilled cheese

8 med tomatoes, cored & quartered
3 red bell peppers, seeded & quartered
2 onions, cut in ¾” wedges
4 garlic cloves, unpeeled
5 cups vegetable broth
½ teas. cayenne pepper
¼ teas. smoked paprika
Salt & Pepper to taste
In 375 oven, grease two baking sheets with cooking spray or olive oil. Place tomatoes, skin down on one sheet. Toss the onions & red peppers with olive oil and place on other baking sheet. Add the unpeeled garlic cloves.
Bake both sheets in oven for 35 mins.
In a large soup pot bring vegetable broth to a boil. Peel the garlic and toss in. Add the roasted vegetables (peppers & tomatoes) to soup pot.
Add cayenne pepper and paprika. Salt & Pepper to taste.

Spring Mix
Sliced strawberries, cucumbers, cherry tomatoes, mandarin oranges, carrots
Top with feta cheese
Add walnuts
Tossed in a honey dijon dressing.

Fish Sandwich with Mango Salsa and Spicy Slaw – From the kitchen of Sonesta Columbus Downtown

Fish Sandwich

Cod 3oz butterfly cut
Ciabatta Bun
Chili Mayonnaise
1/4 scope Mango Salsa
1/4 oz Mesclun Mix
Balsamic Vinaigrette
1 1/2 oz Spicy Slaw
4 oz French Fries


  1. Dredge Cod in fish batter + deep fry for 4 minutes or until crispy and floating
  2. Heat ciabatta bread on flattop until bread is soft and warm
  3. Spread chili mayo on both sides of bun evenly edge to edge.
  4. Place bun on plate, place cooked cod on bun.
    5 Top Cod with baby greens, and mango salsa.
  5. Drizzle balsamic vinaigrette over baby greens.
    7.On other side of bun add spicy slaw.
  6. Serve open faced with a side of French fries.

Chili Mayonnaise

Sriracha hot chili sauce 1/4 cup
Mayonnaise 1.5 cups

Mango Salsa

5 Mangos, Ripe Peeled, Diced 1/2″
1 oz Anaheim Chili Pepper, cored + diced 1/4″
1oz Red Onion, peeled + diced 1/4″
2oz Red Pepper, cored + diced 1/4″
2 pcs Green Onion, Sliced 1/8″
1 T Olive Oil
2 oz Lime Juice
1 oz Rice Wine Vinegar
1 oz Honey
1 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Ground Cumin


  1. Combine all the ingredients in a stainless steel bowl and toss until well combined.
  2. Place the finished product in a clean cambro. Cover, label, date, and refrigerate.

Spicy Slaw
5 pounds Shredded Cabbage w/carrot
2 bunches Green Onions (bias cut thin)
3/4 cup White Vinegar
2 cups Olive Oil
1 oz Sugar
4 tsp Salt
2 tsp Ground Black Pepper
3 tbsp Sriracha
1 bunch Cilantro (finely chopped)

Spring Berry Salad with Goat Cheese and Balsamic Dressing – From the kitchen of Sonesta Denver Downtown

For the Pecans:
½ cup powdered sugar
¾ teaspoon kosher salt
½ teaspoon cayenne pepper
4 tsp water
2 cups pecans

Mix the sugar, salt, cayenne pepper and water together, toss in and evenly coat the pecans. Place onto a lined or sprayed baking sheet and bake for 10-12 minutes at 350 degrees.
Balsamic dressing:
¾ cup balsamic vinegar
2 tbsp chopped garlic
¼ each chopped shallot
2 tbsp honey
2 tbsp dijon mustard
1 cup salad oil or blended oil.

Place all ingredients except oil in blender. Puree until all chunks are gone, slowly drizzle in oil until dressing reaches desired thickness. Salt and pepper to taste. Gather any assortment of berries that you enjoy, (I used Strawberries and blackberries) and about 6 oz of spring greens mix, lightly toss the greens with dressing and top with berries, some of the pecans and some crumbled goat cheese (if you wish)

Spicy Ahi Poke Bowl – From the kitchen of Royal Sonesta Kaua’i Resort
Ahi poke bowl is made with marinated tuna, white or brown rice your choice, and all ingredients below. This is perfect for spring and summer.

5oz cooked rice
1tsp furikake
3oz diced ahi
1tsp poke sauce – see recipe below
1tsp sriracha aioli – see recipe below
1/4oz dried seaweeds – soaked
1tsp tobiko – orange
1/8oz carrot steamer
1/8oz cucumber – julienne
1/8oz red radish – julienne
1/4oz kaiware tops
1tsp green onion minced

Place rice in white or black bowl evenly sprinkle with furikake & soaked dried seaweeds salad, toss ahi w/ poke sauce & green onion. Place ahi mixed around edge of rice. Drizzle aioli on ahi, place daikon in center of ahi. Sprinkle with tobiko, place carrot, cucumber, red radish & kaiware tops & sprinkle with toasted sesame seeds

Sriracha aioli
8 tbsp mayonnaise
4 tsp sweet chili sauce
1 tbsp sriracha sauce
Mix all together
Poke sauce
1/4 cup sesame oil
1/2 cup kochujang paste
2 tbsp rice vinegar
2 tbsp honey
2 tbsp soy sauce
Blend all together

This dish is specially prepared by Chef Rey of the Royal Sonesta Kaua’i Resort.

Black Striped Bass with Celery Root Puree, Seared Maitakes Mushrooms, Spring Vegetables Sauté and Pea Nage – From the kitchen of Restaurant R’evolution at Royal Sonesta New Orleans
This spring dish showcases how Restaurant R’evolution is ready to bring this season’s bounty to your table.

Celery Root Puree

2 ea. celery root or celeriac
2 quarts whole milk
Salt to taste

Peel the celery root and wash thoroughly. Cut into 1 inch cubes. Place the celery root and milk into a small saucepan. Place the saucepan over a medium-heat and bring to a simmer. Cook the celery root until tender, or about 15 minutes. Make sure to stir the pan frequently to avoid scorching the milk. Strain the celery root through a sieve. Save the liquid. Place the celery root into a blender with enough liquid just to cover. Blend until smooth, strain, and season with salt. Set celery root puree aside for later use.

Pea Nage

2 tbsp butter, unsalted
2 cups yellow onions, sliced
2 tbsp. garlic, minced
2 quarts fish stock
2 cups sweet peas
1 cup mint leaves, loosely packed
1 lemon, zested
Salt to Taste

Place a medium pot over a medium-low heat. Add butter, onions, and garlic to the pan. Sweat until the onions are translucent and the garlic fragrant. Add fish stock, peas, and mint leaves and bring to a boil over medium-high heat. Lower the heat to a simmer and cook until peas are tender, about 5 minutes. Strain and reserve liquid. Place mixture into blender and reserved liquid to cover. Blend until smooth. Strain through a sieve. Season with 1 lemon zested and salt to taste. Set pea nage to the side for later use.

Seared Mushrooms
1 quart Maitakes, or hen of the woods
¼ cup vegetable oil
2 tbsp butter, unsalted
2 sprigs thyme
Salt to taste

Place a skillet over high heat. When the skillet starts to smoke a little, add vegetable oil. Immediately add mushrooms to the pan. Do not season with salt until the end. Salt pulls out moisture. We are pan searing the mushrooms, and not sweating them. Stir mushrooms every 1-2 minutes over high heat. Once the mushrooms achieve an even “golden” color, add thyme and butter. Stir mushrooms until the butter browns, or until a nutty fragrance is achieved. Add salt to taste. Drain mushrooms onto a sheet pan lined with paper towels. Pick through and throw away the thyme stems. Store in airtight container.

Pan Seared Black Striped Bass Fillet

Preheat oven to 400 degrees. Place large skillet over high heat. When the skillet starts to smoke slightly, add vegetable oil. Place the black striped bass fillet to the pan, skin-side down. The bass will buckle under high heat. Pull the skillet off the fire completely. Press the fish gently into the pan until the fish relaxes and the skin makes complete contact. Return the pan to a medium-low heat. Cook the fish, skin side down, until the fish is cooked about halfway up the filet. Place skillet into oven for about 3-4 minutes, or until the entire filet is opaque. Remove from ovenand place fish onto a plate, lined with a paper towel. Save for plating.

Spring Vegetable Sauté
1 cup snap peas, blanched
1 cup snow peas, blanched
1 cup roasted mushrooms
½ cup shallots, minced
2 tbsp. garlic, minced
2 tbsp. vegetable oil
Salt and ground black pepper to taste

Place a medium sized skillet over medium heat. Add vegetable oil. Sweat shallots and garlic. Add snap peas, snow peas, and roasted mushrooms. Stir continuously until the peas are heated through. Season with salt and ground black pepper.

How to Assemble
Take a spoonful of celery root puree and place a dollop onto the plate. Make a “swoosh” with the puree, gliding the tip of the spoon through the puree in curve-like motion. Place the spring vegetable sauté on top of the puree. Place the fish beside the sauté. Gently pour the pea nage to cover the remaining negative space in the plate.

Half Roasted Chicken “Under A Brick”, with Green Asparagus and Mustard Jus – From the kitchen of Sonesta Silicon Valley
Serves – 2
1ea Whole Chicken, Spatchcocked
16oz Chicken Stock (home Made or Store Bought)
12ea Green Asparagus, Trimmed
1bn Mustard Flowers, yellow flowers pick/roughly torn
1bn Edible Flowers (optional but encouraged)
6ea Parsley Sprig, Finely Chopped
2T Grain Mustard
1T Butter
1ea Meyer Lemon

1 Day ahead:
Dry brine chicken – Season liberally with kosher salt on both sides, leave uncovered in cooler overnight up to 24 hours.

Chicken preparation:
Preheat oven to 450F, and arrange oven rack on bottom shelf with enough room to hold the chicken with the weight (“brick”)
Place chicken stock into sauce pot and begin to reduce. You want this to reduce by ½ in total.
Heat large saute pan over high heat just until smoking. Turn flame down to medium and lay the brined chicken halves chicken skin side down into the hot pan.
Do not shuffle, swirl or otherwise move the pan and just let the chickens begin to caramelize for about 4 minutes.
Lay a piece of aluminum foil over the chicken halves, and place a heavy pot on top of the foil, acting as a weight (the “brick”) pressing the chicken flatter into the pan. This ensures even cooking and very crispy skin!
Using two hands, transfer chicken to oven, and set a timer for 20 minutes. Remove from oven at 20 minute mark, and flip the chicken over to let rest in the saute pan until serving.

Asparagus Preparation:
Bring a small pot of water to a boil, then season liberally with kosher salt. Important to season the water AFTER it boils or it will take longer to come to a boil.
Blanch 10 stalks of the Asparagus for 1 minute, then remove and transfer to cooler to preserve the bright green appearance.
Using a vegetable peeler or mandolin, shave the remaining 2 asparagus stalks into long strips for the garnish, set aside.

To finish:
Transfer reduced chicken stock to large sauté pan, add grain mustard, most of the mustard flowers, parsley, and butter. Bring to a simmer and swirl pan to melt butter. Add blanched asparagus (not the shave asparagus) and warm through then remove from heat.
Place 1 half of chicken on each serving plate. Arrange the warm asparagus next to the chicken. Liberally Sauce the chicken and asparagus with the warm Mustard Jus. Delicately drape the shaved asparagus over the cooked asparagus, to make for a dramatic presentation.
Sprinkle remaining mustard leaves (and any other edible flowers you may have) over the asparagus and chicken (not the plate!)
Squeeze half a lemon over each chicken and serve.

Candied Papaya & Goat Cheese Croquettes – From the kitchen of Royal Sonesta San Juan

Portion: 1 serving
4 oz. Goat cheese
2 oz Puerto Rican papaya candy
3 oz panko bread
3 oz, all-purpose flour
2 whole eggs
1 cup whole milk
2 oz rose water.
1 lemon zest
2 cups vegetable oil

The croquettes

1- With the goat cheese, make balls of one oz each. Put in the freezer until they have a firm consistency.
2- In a bowl, beat the egg with the milk until you have a liquid and homogeneous mixture. This mixture is called egg wash.
3- Put in separate containers, all-purpose flour, egg wash, panko bread.
4- For breading – you must pass the goat cheese balls first. For the flour, then for the egg wash and finally in the panko. Make sure they are well covered and do not have white spaces. Then put in the refrigerator for 15 min. Approx.
5- In a saucepan, heat the vegetable oil to 375f. And fry the croquettes until golden.

Candied papaya
1- Cut the papaya into small pieces, put in a mix bowl. Add the rose water, lemon zest and mix until all the ingredients are well combined.
At your service
Put on a plate of your choice. The sweet papaya as a base and on this we will put the croquettes. Finish with micro cilantro to decorate.

At Sonesta, cocktails are #liquidart. Click here to get some of our creative and delicious cocktail recipes to pair with your next meal.