I hope the New Year is treating everyone well and that the holidays were splendid!
For me the holidays were simply too brief... as always.
Somehow Pamela and I found 48 hours to drive to see some family, enjoy some wholesome home cooking, tear into some great gifts and set off for home again.
Why the rush? I accepted a position as the executive chef for a respectable ski club at the base of Blue Mountain and with that comes some long days over what was considered by most an early snow covered season in these parts. Busy but nonetheless rewarding times!
At the club I'm surrounded by a good crew of cooks and passionate people that understand the seasonal "bang" that comes from running a ski clubs food & beverage department. Holy moly, there are a lot of mouths that need to be fed and in a short amount of time. Waiting seems to be something best left for Monday thru Friday! On the weekends it's got to be quick...and quick it is!
Quantity and quality cooking at its best! At the club we roll out a generous portion of hospitality as well as custom omelets and sandwiches complemented with homemade soups, chili's, breads and pastries. The menu boasts a burger made from prime rib beef as well as fresh cut Yukon Gold frites, refreshing salads to slow n' low cooking celebrating Texas style Bar-b-q (A favourite of mine these days).
I'm also told that if business slows down for a minute there may be an opportunity to go take in some turns on the slopes. I remain hopeful that day may come soon.
