1910 GRILLÉ AT HISTORIC PARK INN, MASON CITY The first thing that visitors to Historic Park Inn might notice is the architecture-it's the last remaining Frank Lloyd Wright-designed and built hotel in the world. The Inn's 1910 Grillé continues the vintage appeal of early Prairie School design, and then the kitchen transports guests to the present, with inspired cuisine fully pleasing to modern tastes. StoneyCreekHotels.com GoodBurlington.com Grilled Duck Breast with Orange & Rainbow Chard Couscous EXECUTIVE CHEF KURT NYGUARD, SUBMITTED BY PROPRIETOR STEVEN NOTO COUSCOUS DUCK BREAST 3 tablespoons dry Mediterranean couscous 1 cup chicken stock 1 tablespoon garlic, minced 2 tablespoons orange marmalade ½ bunch rainbow chard, chopped 1 tablespoon Italian parsley 1½ teaspoon fresh rosemary, minced Salt and pepper, to taste Combine all ingredients except rainbow chard in a sauté pan. Cook over medium heat to allow the couscous to absorb as much as possible. Once up to a boil, add chard and continue cooking until liquid is absorbed. Stir often. Adjust with salt and pepper. Lilla Gin KURT NYGUARD 1½ ounces Bombay Sapphire gin Score the skin. Coat with extra virgin olive oil. Season with salt and pepper. Grill the duck breast skin side down until it has rendered out most of the fat and is crispy. Flip and finish in a 450°F oven until a temp of 125°F is reached. Plate the couscous first. Slice the duck breast and arrange neatly. Drizzle with pomegranate molasses and garnish with fresh rosemary sprigs. Combine all ingredients in a cocktail shaker with ice. Shake and strain over ice in a Collins glass. Garnish and serve with a straw. ½ ounce St. Germain liqueur ¼ ounce aronia berry concentrate ½ ounce simple syrup 2 ounces club soda Lemon wheel for garnish FALL 2020 | WINTER 2021 21http://www.StoneyCreekHotels.com http://www.GoodBurlington.com