Chef Report March 18, 2017
The choppers were in the air this week at Keefer Lake Lodge.
We had the pleasure of having the crew from Kingfisher Heliskiing staying with us… and the Gostlin family also came to visit this past week.
So I had to bring out the big guns as far as food was concerned.
The first day I served a perfectly cooked prime rib with Jeff’s freshly made Yorkshire puddings. The next night was blackened fresh sockeye salmon on a bed of red beans and rice with collard greens style cabbage.
The third evening was Greek night with a plated Greek salad, and then Lemonato chicken with a hand-picked wild mushroom risotto.
For desert that night we had fresh baklava and cream.
On the day that pink and blue sky came out we had some Cajun prawns and naan bread that went over well with the guests.
I ended the week with braised short ribs on handmade pesto pasta combined with a beautiful grilled vegetable melody.
There’s a picture in there of that pink and deep-blue sky that was very impressive.