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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.
Summer slips away while Fall breezes in
September 11, 2007 at 9:57 PM
Summer has come to a close for everyone and with that, the close of the wild Pacific Salmon season as well. But don’t worry; I can still get some incredible Tasmanian Salmon shipped overnight. It’s an excellent product and easily compares with Pacific Wild King Salmon.
September brings the height of the stone fruit season and we are seeing fabulous saturn peaches, white peaches, nectarines, and apricots. I love September as it marks the beginning of fall when I can turn to creating richer cuisines and adding my all time favorite gumbos. I have some surprises for this fall and will continue to give you all sneak peaks.
One outstanding menu will be the Wine Dinner in September which will feature Riboli Family Wine Estates. I will be pairing cocoa diver scallops and carmelized fennel hash browns with a San Simeon Chardonnay. The I will pair a block cut of Kobe beef strip loin, caramel sweet potatoes, horseradish Pommery cream and soy emulsion with a 2003 Riboli Cabernet. Ah, the taste buds are speaking to me!
I am still working on some of the details for the Pecota and Long Vineyard dinner for October, but how does venison, pumpkins and possibly butterscotch sound to list just a few items for a sneak peak?
Cooking classes are filling up so sign up while you can. We will only be doing one class in September and two classes in October. September is a Saints Football party with Char Grilled Oysters, Crawfish Dip, Shrimp Po-boys and Pralines. In October it is all about fall. We are planning, roasted pumpkin salad, butternut squash bisque, and a dessert called “The Great Pumpkin” (which is part of the pumpkin patch class).
I have to run now, the restaurant and the hotel are busy and everywhere there are a people with taste buds waiting to be impressed! Whenever you are here, don’t be shy, let your server know you would like to say hello and they’ll let me know.
Thank you,
Chef Stewart Redhead
BIN189 of Lake Arrowhead Resort and Spa
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