HUGE amount of powder followed with bluebird days and lower temperatures = AMAZING skiing. As guests are working hard through the trenches of deep, deep powder the kitchen team is collaboratively crafting absolute perfection.
Catskiing Chef Report
Here’s some photos of our yummy après ski. We have grilled chicken skewers and buffalo style cauliflower which is a big hit with the gluten free demographic. We also serve fried chicken, and bacon cheese slider burgers.
For this Chef Report we feature a composed salad and chocolate ganache with apricot puree and candied pecans. YUMMY! All made in-house by Mark Wespi.
Chef Report January 25, 2018. We served up untracked trees after a week of storms. Chef Craig planned out his line on a staff day out: untracked bowl powder
Today’s report from the kitchen is bubbling soup. Every lunch includes a hot home-made soup on mountain. Yummy. It is SNOWING here like crazy.
For today’s Chef Report, we have fresh berries washed and ready for the morning’s breakfast.
We have beef broth being simmered on the stove for soups.
With our first guest of the season shredding through the lodge we are experimenting with new menus and old favourites.
Our baked egg special is a ham cup filled with wilted spinach, shallots and cream cheese baked in a low oven until cooked through.