Chef Report February 27, 2017
Well the season is in full swing and all the crew are working hard to make sure the guest experience is always a great one. See the cat pics below.
Looking at summer from a distance, we’re also busy getting menus prepared for summer – evening dinners and some special events.
We’re doing weddings, retreats, corporate events, and even some family reunions. It’s all very exciting because people will soon be able to come to the website and see pics of the meals that can be prepared for private events and retreats. So there’s lots to do!
This week along with my friend and colleague, Pastry Chef Ute, we went a little old school on the dishes we prepared and put together some great platters – starting with green-lipped mussels provencale and a decadent charcuterie plate.
Dinner featured braised veal cheeks in a house-made port demi-glace. (I have to say for those who have never tried them, you are missing out on one of nature’s delights!) Then we added garlic mashed potatoes and a little glazed green cabbage with Craisins, and some buttered fresh carrots.
The meal finished with a chocolate mixed-berry provolone flan.
Once again, Ute rose to our team’s fun challenge with a decadent turtle cheesecake for dessert as well.
Keeping on the competition flow I went with fresh homemade pesto-infused pasta with an Italian American inspired cioppino sauce. And we had some charred beet, rutabaga, onion and red pepper salad covered in crumbled feta with a balsamic reduction.
Then Ute came out of the gates with a pastry and apple tart that looked like a rose on a plate!
Sliced apples and syrup all finely rolled together into pastry.
To keep you going strong, here’s some of my Indonesian-inspired sate chicken skewers.
And a platter of Greek-style calamari with hummus and tzatziki as well.
And here’s the 3 cats at Keefer Lake Lodge in one view – all our cats out in the wild!
Have fun out there.