S.Pellegrino's 'Destination Dining' Restaurant Swop Returns

S.Pellegrino's Destination Dining is back. The multi-city culinary exchange allows diners to experience dishes from miles away, while also supporting their neighbourhood restaurants.

For this second series, restaurants across the U.S. - in Chicago, Los Angeles, Miami and New York - have partnered with restaurants across Latin America - in Argentina, Brazil, Panama and Peru - as they exchange their most iconic dishes, bringing a taste of a new community to food lovers.

Destination Dining kicked off with swaps between prominent restaurants in Miami and Buenos Aires, with new pairings scheduled throughout September and October. Discover the line-up and how to get involved below.

How To Take Part:

Guests in participating cities can book reservations, or order takeout or delivery, by visiting each partner restaurant’s website. The signature dishes that are part of the culinary exchange will be available to order from the menu during each restaurant’s scheduled week-long swap. Each special menu item will also include a complimentary 750mL bottle of S.Pellegrino® Sparkling Natural Mineral Water.

Don't worry if you missed any of the swaps. We'll be updating you with the exclusive recipes of each dish swap, so you can have a go at re-creating those iconic flavours at home.

Destination Dining Restaurants: The Lineup
Miami x Latam

August 13 – 20

First up, chef Michelle Bernstein of Café La Trova (Miami) created sunchoke latkes for chef Tomas Kalika to recreate and serve at Mishiguene (Buenos Aires, Argentina).

In exchange, chef Kalika created a kibbeh nayyeh recipe for Bernstein to recreate and serve at La Trova.

Discover the recipes here:

August 20 – 27

In the second swap, chef Nando and Valerie Chang of Itamae (Miami) created the 'Tiradito Rosa' for Mario Castrellón to serve at Maito (Panama).
And Castrellón created the 'Pulpo al Coco' for chefs Chang to recreate at Itamae.

Discover the recipes here:

August 27 – September 3

Renzo Garibaldi created the 'squash gnocchi' that is served now at Toscana Divino (Miami).

Chef Andrea Marchesin created the beef and beet tartare that is now being served at Osso (Peru).

September 3 – 10

Chef Diego Oka of La Mar (Miami) created the recipe for Tiradito Bachiche, to be served by chef Manu Bufarra at Manu (Brazil).

Manu Buffara, of Manu (Brazil), created the cauliflower dish that has been served by chef Diego Oka of La Mar (Miami).

CHICAGO X JAMES BEARD FOUNDATION

September 2021

Chef Jason Hammel of Lula Café (Chicago, IL) x Chef Jon Sybert of Tail Up Goat (Washington, D.C.)

Jason Hammel will be carrying Jon Sybert’s dish: Carolina Gold Rice (Carolina gold rice, roasted carrot, pancetta, pickled fresno)
Jon Sybert will be carrying Jason Hammel’s dish: Beet Toast (Beet toast, kale, smoked pecans, red onion, goat cheese)

Chef Erick Williams of Virtue Restaurant (Chicago, IL) x Chef Stephen Jones of The Larder + The Delta (Phoenix, AZ)

Erick Williams will be carrying Stephen Jones’ dish: Hoppin John (Sea island field peas, Carolina gold rice, herbed salad)
Stephen Jones will be carrying Erick Williams dish: Brown Sugar Glazed Salmon (Brown sugar glazed salmon, benne seeds, pickled mustard greens, sweet potato and coconut puree)

Recipe

Hoppin' John by Stephen Jones

Chef Stephen Jones of The La

15 – 22 October

Chef Erik Ramirez of Llama San (NY) x Chef Josef Centeno of Orsa & Winston (LA)

Chef Erik Ramirez will be carrying Orsa & Winston's Squid Ink Hand-Torn Pasta with Geoduck Escabeche
Chef Josef Centeno will be carrying Llama San's scallop ceviche, yuzu kosho, pitahaya, nori

Llama San's scallop ceviche, yuzu kosho, pitahaya, nori

Recipe

Llama San's Scallop Ceviche by Erik Ramirez

Discover how to make Llama San's scallop ceviche, yuzu kosho, pitahaya, nori. 

22 – 29 October

Chef Oscar Lorenzi of Contento (NY) x Chef Ari Kolender of Found Oyster (LA)

Oscar Lorenzi will be carrying Found Oyster's Scallop Tostada - yuzu kosho, apple, opal basil
Ari Kolender will be carrying Contento's Cured hamachi with root vegetable chalaca, habanero, and smoked EVOO

29 October – 5 November

Chef Dennis Ngo of Di an Di (NY) x Chef Kris Yenbamroong Night + Market (LA)

Chef Dennis Ngo will be carrying Nam Khao Tod ( Crispy Rice Salad) and Khao Soi Gai
Chef Kris Yenbamroong will be carrying Di an Di's Bánh Tráng Nướng

Recipe

Di An Di's Bánh Tráng Nướng by Dennis Ngo

Discover how to make Di An Di's bánh tráng nướng.

How To Get Your City Involved:

If you're not based in the participating cities, don't worry, you won't miss out on the action for long. S.Pellegrino plans to expand Destination Dining in other U.S. cities in the future, and we plan to bring you the recipes at Fine Dining Lovers, so even if you can't take part, you can still taste.

You can also tell S.Pellegrino which cities you want to swap next on Instagram @sanpellegrino_us and Twitter @sanpellegrino - using the hashtags #SupportRestaurants and #SPDestinationDining.