Chef Report February 17, 2017
We are cruising right along with some great snow and full cats of happy riders. Jesse the maintenance manager is keeping the roads open and is constantly grooming more terrain so our guests have new steep and deep skiing all week long.
My kitchen crew and I are putting in the time creating some new and wonderful delights such as a candied pear and spicy pecan spinach salad with a balsamic reduction and feta cheese. To go with that, I went a little old school with a broiled bison striploin steak with a Canadian whiskey and toasted black peppercorn cream sauce. Our fantastic Pastry Chef, Ute, made a lemon mousse tart for dessert that was simply melt-in-your-mouth fantastic. And for breakfast one morning we had classic smoked-salmon Eggs Benedict with homemade Hollandaise sauce, chunky potato hash-browns, and a selection of fresh fruit.
The après ski keeps getting better. We had a local cheese and a homemade pickle platter. At the centre of the charcuterie was a Camembert wheel stuffed with blue cheese wrapped in filo pastry and then baked golden brown on a puddle of blackberry jalapeño jelly. Next to this was the braised elk crostini with caramelized onion jam and wine jelly. I jumped into the baking section and produced a NY-style cheesecake topped with a dried cherry compote.
Chef Jeff made another fine salad this week – a Japanese noodle salad topped with matchstick vegetables, wasabi drizzle, and fresh cilantro sprouts. Dinner that evening was goose paella with prawn and our local Lumby-produced chorizo sausage (that has been drying in the cooler for about a month), all served with buttered fresh beets from the farm.
One of the pictures shows Jeff topping the desserts – his chocolate Kahlua mousse with some Baileys whipped cream. There are also a few photos of après ski platters that I put together with smoked salmon, spinach, capers, onion and cream cheese roll-ups, plus some crispy fried baby calamari with house-made tzatziki.
I hope I’m not leaving you too hungry…