Chef Report February 2, 2017
Well it’s been a bit of a ride and we have made the finish.
The snow cat is full and all is well.
In the kitchen, some of the new items that we are producing are venison Ossobuco and elk short ribs. Our two river friends are sending us some magic things like duck prosciutto, triple fennel ale salami, and duck salami. Of course there is the incredible cheese fondues made with cheese from Triple Island Farms a local cheese company. We still have Andy supplying us with root veggies and we are using are fresh grown sprouts from the back of the kitchen.
Ute, our pastry chef, has been producing some great desserts like the tiramisu in one of the pictures. We have been playing with some Japanese cuisine working with tataki tuna. We have had California rolls, smoked salmon and avocado rolls.
I have also have been doing lots with wild-run salmon and mussels and just for fun a grilled Caesar salad.
I hope to see you soon.