BizDINING
Respect for Dining
Attention to Detail Creates Exceptional Experience
PHOTOS: COURTESY HACIENDA DEL SOL GUEST RANCH RESORT
By Mary Minor Davis “Respect” is the word that reflects the rants spanning from San Francisco to New York, Washington D.C. and Venwork that goes into creating an exceptional dining experience at Hacienda ice, Italy. Del Sol Guest Ranch Resort – whether “We have respect for the ingredients it is in The Grill or the Terraza Garden we use, the care we put into each dish, Patio & Lounge. the respect in how we treat those ingreThe Grill is a regular award-winner, dients, our appearance, our tools. We including the AAA respect everything Four Diamond about cooking, right Restaurant distincdown to how we dice tion. With more an onion,” he said. than 900 labels and “This passion tran6,000 bottles of scends to our guest wine, the Hacienda experience.” has earned “The Hacienda Del Sol’s Award of Ultimate culinary excellence Distinction” from also comes from the Wine Enthusiast unique dishes that Magazine and Yim creates, using “Best of Award of ingredients from the Excellence” from property’s extensive Wine Spectator organic vegetable for 18 consecutive and herb gardens, years. as well as selections Executive Chef from local purveyors Bruce Yim said and growers. The what makes dining same kitchen and at the Hacienda chefs prepare the so special is the recuisine for both resspect that he and taurants as well as the staff put in to weddings, corporate every aspect of creretreats and other ating the ultimate special events at the – Bruce Yim culinary experience resort. Executive Chef for guests. He’s One of the biggest Hacienda Del Sol honed his skills at changes in The Grill Guest Ranch Resort acclaimed restauthat Yim implement-
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We respect everything about cooking, right down to how we dice an onion.
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Spring 2016
ed when he took over as chef nearly four years ago was to develop an a la carte menu. Previously, The Grill offered a five-course dining experience. “We were known more as a special occasion restaurant, and we wanted to get away from that reputation and offer more choices,” he said. “You can still have that special, fine-dining experience – but not everyone can eat that much food or wants to spend three hours at dinner.” Pairing great food with great wine is a specialty of the Hacienda’s culinary and beverage team. John Kulikowski, Hacienda Del Sol’s director of wine and spirits, ensures the restaurant has a diverse wine and spewww.BizTucson.com