![]() ![]() Vanilla parsnip puree, hazelnut gremolata, chocolate demi-glace. Grape sofrito jam, potato crisp, plum gelee. Paired with a glass of 2021 Old Vine Trebbiano. Saffron citronette, apple-fennel mignonette, pickled mustard. Here’s a look at the menu of the Winemaker’s Dinner with Hester Creek Estate Winery (Summer 2022) It also redefined for me what our passionate culinary and hospitality teams are capable of, despite the logistical challenges of offering such an experience in a location where the only way to deliver food and drink is via helicopter or a one-hour drive up a bumpy, dirt logging road (think shaken, not stirred). The meals and beverage experiences at Alpine Appétit easily exceeded every expectation I previously had. This was the instant that fully obliterated my initial skepticism about what kind of food I would encounter. The previous days’ menus had been building toward the trip’s culinary crescendo: a five-course Winemaker’s Dinner conceived by Chef Patrick Butrey, each course thoughtfully paired with a different glass of wine from British Columbia’s Hester Creek Estate Winery. This delicious snapshot occurred during the final evening of the three-day getaway. That thought made me savour each bite even more. Instead, I found myself having a total pinch-me moment while sitting at a long dining table lit by the evening sun at the remote, yet luxury-packed Bobbie Burns lodge, feeling pleasantly far from the demands of everyday life.Īs I sipped my way through a wine sampling of the Okanagan Valley’s finest and used a forkful of tender veal cheek to mop up every possible morsel of just-sweet-enough grape sofrito jam, it occurred to me how surreal it was that I was experiencing this level of food in a remote wilderness location most would describe as the middle of nowhere. I’ve been lucky enough to enjoy many delicious creations from talented CMH chefs over the years, so I will admit I was unconvinced that the food at Alpine Appétit would be much different or better than it already is on any other given day. I’m a critical personality (sometimes too critical), and I’ve been around the CMH dining table off and on for more than a decade. My assignment was to experience the trip, take photos, take notes, and bring the intel back to my office-based colleagues to grow a deeper understanding of this new opportunity for guests.īut don’t let the fact that I pump CMH up for a living colour the words you’re reading here. ![]() This summer trip combines helicopter-accessed hiking with elevated dining experiences from some of CMH’s most skilled chefs, plus paired beverage tastings. Ingredients are sourced as locally as possible, and chefs are given the creative freedom to bring to life wishlist meals they wouldn’t create on a typical day in the kitchen.įull disclosure: I work on CMH’s marketing team. Much to my delight, I was invited to join the first-ever Alpine Appétit heli-hiking experience, which made its debut at CMH Bobbie Burns in August 2022. ![]()
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