By Maralyn D. Hill, The Epicurean Explorer, CityRoom Contributor
Chef Corey Shoemaker of Mii amo Spa at Enchantment Resort, Sedona
Recently, Norm and I made a trip to Enchantment Resort and Spa in Sedona to present Chef Corey Shoemaker of Mii amo Café with the International Food Wine & Travel Writers Association Culinary Excellence Award. We had not visited Enchantment before and we were in for a treat. At various spas I’ve frequented, some have great chefs, while others are not in the same category. Corey is certainly at the top of the list.
After receiving a degree in Wildlife Ecology from the University of Wisconsin in Madison, he discovered his love of cooking and performed due diligence in a local technical school and fine restaurants to hone his skills.
Corey suggests that aspiring chefs find a mentor or more than one to work under and absorb every ounce possible from each of them.
When asked about spa food, as opposed to restaurants and fine dining, Corey said that was a challenge. “When I came here, I had to rethink how to view food for the flavor to shine. I use a lot of lighter products, vinegar, and lime juice.”
We talked about recipes and here is what Corey said about his current favorite dish that he has created. “Here is the recipe we had talked about. It is the Mii amo garden gazpacho with charred pineapple pico de gallo…delish and coming straight out of my garden. Yummy! Best regards and Enjoy Cooking!
Corey’s favorites change with the season, as he has continual fresh seasonal products to use.
Chef Corey Shoemaker's Tomato Gazpacho
Tomato Gazpacho
Ingredients:
6-10 Tomatoes (stem & core removed)
1 Peeled English Cucumber
3 tbsp Red Onion
1 large Red Bell Pepper
1 Bunch Cilantro
12-15 Fresh Basil Leaves
1-2 sprigs Fresh Oregano
2-4 tbsp Red Wine Vinegar
2-4 tbsp Rice Wine Vinegar
Dash Salt
Dash Pepper
Method:
Rough chop all ingredients.
Add to a blender.
Blend to desired consistency.
Season with salt and pepper.
Adjust seasoning with vinegar.
Makes about 2.5 quarts.
70 cal/ 2 gm fat/ 3 gm prot/ 17 gm carb
Recipe by: Chef Corey @ Mii amo
Avocado Salsa
Ingredients:
4 Ripe Avocados
3-4 tbsp Scallion, finely chopped
2 Limes for juicing
2 tbsp Cilantro, minced
1 tbsp Jalapeno, minced
Dash Salt
Dash Pepper
Method:
Pit and dice avocado, and put in mixing bowl.
Add limejuice and mix.
Add the rest of ingredients and season with salt and pepper.
Makes about 2 cups.
80 cal/ 7 gm fat/ 1 gm prot/ 4 gm carb
Recipe by: Chef Corey @ Mii amo
Charred Pineapple Pico De Gallo
Ingredients:
1 Pineapple, sliced
1 Red Onion, diced
½ Jalapeno, diced
½ bunch Cilantro, diced
1 tsp Garlic, minced
Dash Salt
Dash Pepper
Juice of 2 Limes or Vinegar
Method:
Char pineapple.
Combine all ingredients in a bowl and mix well.
Allow to stand in refrigeration for at least 1 hour before serving.
25 cal/ 1 gm fat/ 1 gm prot/ 7 gm carb
Recipe by: Mii amo Cafe
Freelance travel writer Maralyn D. Hill, The Epicurean Explorer, is President of the International Food Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.
Website, Blogs & Email: The Epicurean Explorer, Where and What in the World, NoraLyn, IFWTWA Profile,mdhill@noralyn.com
