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The Study Of

Cooking is more than the preparation of food. Cooking is a passion, a celebration of taste, the study of how ingredients come together to ignite the senses. Cooking is the mastery of techniques, the art of integrating the sciences, and a reinvention of cuisine.

Join us to celebrate the ingredients that allow us to create brilliant dishes to delight and inspire. "The Study Of" culinary series features an in-depth exploration of ingredients with the chefs of the Destination Culinary Collection. Each quarter, we'll unveil a new gastronomic topic for our chefs to examine through cooking demonstrations, educational lectures, innovative recipes or sumptuous tastings.

Explore The Study of, and dine at our participating restaurants to personally sample our expertise. Bon appetit!

Anderson Ranch Lamb Bolognese            

Ingredients - 6 servings:

  • 2 tbsp olive oil
  • 1 # ground lamb shoulder
  • 2 medium carrots, diced in robot coupe
  • 1 celery stalk, diced in robot coupe
  • 1 yellow onions, diced in robot coupe
  • 2 cloves of garlic, minced
  • 2 cups red wine
  • 1x 12 can diced tomatoes in juice
  • 1/2tsp dry oregano
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 1 tsp red chile flakes
  • 1 # Orchiette pasta cooked


  • 1. Heat a Dutch oven with the olive oil over medium-high heat. Add the lamb with a pinch of salt and cook until brown.
  • 2. Combine the carrot, celery , onion in a food processor and pulse to chop finely
  • 3. Remove the lamb form the pan and set aside.
  • 4. Add the vegetables and sweat until translucent
  • 5. Deglazed the pan with the red wine and reduce top dry
  • 6. Add the others ingredients and cooked for 20 minutes
  • 7. Add the pasta and cooked for 3 minutes
  • 8. Garnish; mint leaves, Feta cheese, and fresh Ricotta

Raw asparagus and radish salad | Preserved lemon vinaigrette

Ingredients - 4 Servings:

  • ½ # green asparagus, thinly sliced
  • ½ Granny smith apple, thinly sliced
  • 4 radishes, thinly sliced
  • ½ cup fava beans
  • 1 hardboiled egg, diced
  • 1 oz parmesan cheese, shaved
  • 4 oz arugula
  • ¼ preserved lemon, diced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon stone grain mustard
  • ¼ cup olive oil
  • 1 teaspoon granulated sugar
  • Salt and pepper to taste


  • Using a mandolin, slice the vegetables very thinly
  • Put all the ingredients in a salad bowl and toss to combine
  • Place the olive oil, lemon juice, preserved lemon, mustard, sugar, salt and pepper in a small bowl and mix with a whisk
  • Pour the dressing over the vegetables and toss to combine
  • Add the parmesan shavings and gently stir them into the salad

Strawberry Short Cake in a Jar

Ingredients - 6 Servings:

  • 1 ¾ pounds of strawberries, quartered
  • ½ cup of sugar plus 2 tablespoons of sugar
  • 2 tablespoon of thinly sliced Thai basil or mint
  • 1 ½ cup of cold heavy cream
  • ½ teaspoon of vanilla extract


  • 3 cups of all purpose flour
  • 1 ½ of unsalted butter, cold and cut into small diced
  • ½ cup of sugar, plus extra for dusting
  • 4 teaspoon baking powder
  • ¾ teaspoon of salt
  • 2 large eggs
  • ½ cup heavy cream, plus more for brushing
  • Juice and zest of one lemon


  • Preheat the oven to 375 degrees
  • Place the flour, sugar, baking powder in the bowl of a food processor and pulse to combine
  • Add butter and pulse, about 10 times, until the mixture resembles cornmeal with some peas-size pieces of butter
  • In a separate bow whisk together the eggs and half of the cream
  • Add the cream mixture to the dough in the food processor and pulse 25 times until it just come together into a ball of dough
  • Roll the dough onto a floured surface, about ¾ inch thick
  • Cut circle large enough to fit in a Masson jar, you need 2 cookies for one jar
  • Lay the cookies on a baking sheet lined with parchment paper or a Silpat and brush with cream and sprinkle with sugar on top
  • Bake about 20 minutes until lightly golden brown
  • Meanwhile, macerate the strawberries by combing them with the sugar, lemon juice and zest, mint or basil, and mix together at room temperature for 20 minutes or until the sugar has dissolved
  • Beat 1 ½ cup of heavy cream with 2 tablespoon of sugar and ½ teaspoon of vanilla extract. Whip until soft peak
  • To assemble the shortcakes, place a shortcake in the bottom of a jar, spoon strawberries over the shortcake, and dollop whipped cream over the strawberries
  • Repeat, finish with a dollop with fresh cream... and garnish with a sprig of basil or mint

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