What's Cooking for 2002 Season
As if the expansion of the Outpost
and the addition of a new Longhouse kitchen weren't plateful enough for Executive
Chef Timothy May, he's added a culinary category to the 2002 line-up of resort
activities. Watch for Cooking
Demo's (lessons) for groups or six or more, with themes like Resort Spa, or
Seafood Summer, or his trademark Modern Natural Cuisine. Wine Makers
Dinner Weekends hosted by stellar cellar masters of the Pacific Northwest promise
sensory fulfilment for foodies and oenophiles alike. Guest Chef Weekends, including
visits from our own Outpost Chef Jerry Boy will keep things fresh and lively in
the kitchen, and with any luck, give (the soon to be newlywed) Tim the occasional
evening off. The Outpost kitchen introduces hot river rock roasting
plus an enormous new stone oven for slow-spitting game, and baking rustic breads
and deep dish pies. The in-room welcome baskets filled with wine, snacks
and other refreshments were a big hit at Quait Bay. This season Chef puts a new
spin on his Quait Bay welcome, and will send some to the Outpost as well - replacing
the edibles with items less loved by bears - like a compass, wildlife bells, and
other useful apparatus. Though as far as we know, bears aren't partial to wine.
Thank goodness for small blessings. |