What's Cooking for 2001 Season
If you had asked resort Chef Timothy
E. May at the end of November, what his plans were for the off-season, he likely
would have answered "to sleep for two months". And sure enough, he did retreat
to his A-frame overlooking the bay, showing neither hide nor hair for two or three
days. But then, like a bear hungry for spring, he ventured back to his drawing
board, exploding with ideas for the new season.
After a few weeks in
Ontario for Christmas, Chef got busy tasting new release Pacific Northwest wines
for his newly expanded cellar, cataloguing recipes for his modern natural cuisine
cookbook (we'll keep you posted), and writing back to the dozens of guests he
had promised recipes to over the course of the season.
He then launched
into the 2001 table d'hote menu. The new five course dinner menu, which will still
change daily, but will offer more choices at all levels (starters, mains and desserts),
include palate-cleansing sorbets between courses, and more vegetarian options.
There will also be a new children's menu with activities.
The kitchen
will be dishing during the cocktail hour as well this year. Each evening, from
5 until 6:30, hot and cold hors d'oeuvres will be served in the great room or
outside on the wrap-around deck.
Next, Chef got to work on designing
munchie baskets to be given to guests upon check-in. "For the most part, the baskets
are a take-home gift. But to be honest, they serve a dualpurpose- I expect to
receive fewer pajama-clad midnight visitors."
And finally, turn-down
will turn up some artistic surprises in 2001. "You just never know what will show
up on your pillow," says May. |
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