Chef Report March 9, 2017
This past week the snow cat was full every day at Keefer Lake Lodge and the snow kept falling!
Waist deep fluffy snow and face shots all day long. It was so deep that even the 6’7″ giant guys were choking on the fresh powder. Lots of smiles all around, and some of the guests were saying that they had to point their boards straight down in order to get to the bottom. Very steep and very deep was the norm and the crew kept it rolling!
In the kitchen we had baking on our mind. There’s nothing like fresh buttery croissants for breakfast, handmade by Pastry Chef Ute. To keep with the pastry, we served an après platter of savoury spanakopita (Greek spinach pie) with fresh made tzatziki. For dinner, a beautiful tenderloin with whisky & cream potato gratin, served with grilled roast pepper and fresh turmeric-buttered cauliflower. Mixing it up with some freshly prepared salads, serving a fresh marinated beet, apple, toasted hazelnut and feta spinach salad – and for desert creme brûlée with a tart raspberry coulis.
Another well received dish was our delicious mouth-watering half-and-half duck. Half the meat is duck confit and the other half is medium rare duck breast. It was plated with a duck stock reduction, cooked down from 4 gallons to 2 cups – that took nearly 24 hours! It was finished with port, fondant potato and puréed carrots.
Kelly and Jeff put together one of the freshest highlights for this group – Jeff’s legendary Asian noodle salad. Last but not least, we served a delightful char-broiled chicken sate to the group of powder-worn skiers for a well deserved apres.
We’ll keep bringing the heat as long as mother nature brings the snow! See you at the lodge!