Lake Arrowhead Resort and Spa

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Chef´s Corner

Our Chef is more than happy to share his recipes and special cooking secrets with his guests. That’s why we are offering a series of on-going cooking classes.

Cooking demonstrations are currently held every Thursday from 3:00 p.m. to 5:00 p.m.; price varies based upon menu.

• Recipes
• Cooking Demos

• Chef´s Blog

Welcome to my Blog

May 1, 2007 at 1:39 PM

Hello. My name is Stewart Redhead and I am the Executive Chef for Lake Arrowhead Resort and Spa. I oversee all of the food preparations in our restaurant, BIN189, Banquets, In-room dining and the pool.

I want to tell you just a bit about me; I was born in New Orleans and found my love and creativity for food from my Mother and Grandmother both of Woodville, Mississippi. After formal training at the Culinary Arts School in New Orleans and working for innovative restaurants, I came to Lake Arrowhead Resort and Spa to create a truly unique dining experience for our guests.

This interactive website is a little different to me but I think it’s a great way for us to communicate. We can talk about my recipes prepared for BIN189 and any of your culinary questions. In addition I will let you in on upcoming specials and how the seasonal changes will affect my choices for dishes at BIN189. For instance, now is the beginning of strawberry season so for May we’re going to be featuring strawberries in our appetizers, salads, entrees, and of course, dessert.

Every Wednesday at 6 pm we hold a wine tasting and I select certain foods to accompany the wine. Sometimes it may be a variety of 6 different goat cheeses from France, and sometimes chocolates from around the world. Every 3rd Wednesday of the month we hold a wine maker dinner in place of the wine tasting. The food is matched with the wine maker’s choices to create a unique and exquisite experience for the senses. These dinners start with a reception in our lobby followed by a 4-course dinner. You can always check the current month’s menu on our website under Wine Maker Dinners.

Every Thursday at 3 pm I teach a cooking class in the kitchen (or outside by the pool or the wedding deck if weather permits). In late March we held a New Orleans-style Crawfish Boil - just the way you would have gotten it if you had come over to my house. It was a lot of fun! We just had a class on Ice Cream 101 and we are about to do a class on 3-Day Baby Back Ribs and Grilled Twinkies.

I am always looking for the finest, freshest, and most unique products available to prepare my dishes. For instance, do you like tuna? Did you know that I get the freshest tuna from Hawaii flown in overnight the same day it was caught? Also, I use French, Spanish, Italian, American, California, Cajun, Creole and Deep Southern influences to create the flavorful experience our guests have come to know and love.

I love food, I love the kitchen and I love it when you say “this is one of the best meals I’ve had in a while.” I strive for this perfection with each meal served and look forward to indulging your senses. When you’re in the restaurant, feel free to ask for me if you have any questions or if you just want to say hello.

Chef Steward Redhead

 

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