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Maple Ice Cream! Our Treat to Our Guests on Thanksgiving~

Executive Pastry Chef Felicia Jablonski Shares Her Special Recipe

As if Thanksgiving wasn't already special enough at Vail Cascade...now Executive Pastry Chef Felicia Jablonski shares her magical recipe for Maple Ice Cream that guests will enjoy with their Thanksgiving Feast!

MAPLE ICE CREAM

1140 g Milk
3 Vanilla Beans (split & scraped)
170 g Heavy Cream
86 g Milk Powder
80 g Glucose Powder
240 g Sugar
4 g Ice Cream Stabilizer
240 g Yolks
40 g Invert Sugar
200 g Maple Extract

1) Scald the 1st 3 ingredients.
2) Whisk together the next 4 ingredients & add.
3) Mix the yolks & invert sugar.
4) Add to hot milk mix & bring to a boil.
5) Add extract.
6) Rapidly chill in an ice bath & refrigerate overnight to develop flavor.
7) Remove vanilla pods, buerre mix & process in the ice cream machine.

Enjoy!

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PERFECT RECIPES TO COMPLIMENT YOUR THANKSGIVING FEAST

Atwater on Gore Creek's Chef Adam Votaw Shares Two of his favorite Thanksgiving Recipes: a Corn Bread Stuffing with Country Sausage recipe and a Maple-Apple Upside-Down Cake recipe.

Corn Bread Stuffing with Country Sausage

Ingredients
 3 # Corn Bread
4 medium poblano chiles
4 tablespoons unsalted butter
2 small onions, finely chopped
2 medium celery ribs, finely chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
1 pound coarsely ground country sausage meat or breakfast sausage without casings
1 tablespoon dried oregano, crumbled
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup turkey or chicken stock or canned low-sodium broth

Directions
1. Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.
2. Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces.
3. In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.
4. Preheat the oven to 350°. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot.


Maple-Apple Upside-Down Cake

Ingredients
1 cup pure maple syrup
3 Granny Smith apples—peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
Crème fraîche, for serving

Directions
1. Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
2. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
3. Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.

Enjoy!

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Writer Margaret Malsam Tells More About Sweet Potatoes, Featuring Our Own Chef Adam Votaw

Atwater on Gore Creek Chef Adam Votaw shared some information and a recipe, recently incorporated into an article published in Colorado Gambler

by Margaret Malsam

If you’re cooking, why not perk up your Thanksgiving meal with colorful sweet potatoes? This seasonal vegetable (always on sale during the holidays) is a traditional favorite on Thanksgiving tables. For holidays, sweet potatoes usually are blanketed with maple syrup, brown sugar, honey or marshmallows and seasoned with cinnamon or nutmeg.

Ways with sweet potatoes

There are many ways to fix sweet potatoes. In the Old South, sweet potato pie was a holiday favorite. Or you might want to try making a quick and easy entrée by baking chicken breasts with sweet potatoes and cranberry sauce (see recipe). You could make sweet potato soup and spice it up with cumin, curry or chili powder. You could even stuff ravioli with mashed sweet potatoes.

Personally, I like sweet potatoes cooked like the way my mother used for fix them. She baked and peeled the potatoes, topped them with butter, maple syrup and miniature marshmallows. Then she baked them in the oven until the marshmallows melted.

Chef Adam Votaw at the Vail Cascade Resort has developed a creative, eye-appealing way to serve twice-baked sweet potatoes in their half shells for holiday dinners at the resort’s Atwater at Gore Creek restaurant. The Atwater staff focuses on serving and procuring locally sourced produce, meats and food items from companies who utilize organic and sustainable foods.

Chef Adam's Sweet Potato Recipe:

6 sweet potatoes, about 12 ounces each
1 tablespoon vegetable oil
1 stick (8 tablespoons) unsalted butter
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
Salt
Pinch of cayenne pepper
4 cups mini marshmallows
Preheat the oven to 350 degrees and set a sheet of foil in the bottom.  Rub the sweet potatoes with the oil and prick each one.  Roast the potatoes directly on the oven rack for about 1 hour, until tender.  Let cool slightly.  Split each sweet potato lengthwise and carefully scrape the flesh into a large saucepan.  Transfer 12 of the potato skin halves to a baking sheet.  Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry, about 5 minutes.  Add the butter, maple syrup and cinnamon.  Season the mixture with salt and cayenne, whisking until it is smooth and hot.  Spoon the sweet potatoes into the 12 skins. Press the mini marshmallows onto the mashed sweet potatoes. Bake the potatoes in the center of the oven for 10 to 15 minutes around 350 degrees until heated through.  Turn on the broiler and broil for about 1 minute, until the mini marshmallows are toasted.  Note:  The filled potatoes can be covered and refrigerated overnight.  Return to room temperature and top with marshmallows just before heating.

History of sweet potato

Yam or sweet potato? Most people use these terms interchangeably both in conversation and in cooking, but they are really two different vegetables. The sweet potato is a true potato and a real ancestor of the white potato. Yams are somewhat different and grown in Africa. Blacks in the South referred to sweet potatoes as “nyamis” because of their similarity to their African cousin. Thus, the word “yams” were often used for sweet potatoes in the South.

Sweet potatoes are the root of a vine in the morning glory family. Historians believe they have been around for about 5,000 years. Columbus mistakenly thought that the sweet potatoes he brought to the New World from the island of Saint Thomas were yams, according to the Secret Life of Food book. Thus, the Caribbean sweet potato became known as a yam as it became popular and spread throughout Europe.

These yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh, which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.

Sweet potatoes are more nutritious than yams, which are mostly sugar and starch. Sweet potatoes contain Vitamins A and C, plus calcium, iron and other nutrients. Sweet potatoes have a much lower glycemic index than the white potato. This means that they don’t raise blood sugar as fast and are a better choice for diabetics.

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Scrumptious Pies, Decadent Desserts and Custom-made Chocolates Now Available for Purchase

Vail Cascade Resort’s Executive Pastry Chef offers take-home options of exquisite desserts, and options for Thanksgiving dinner

In time for the holidays, Vail Cascade Resort offers pies for sale that Executive Pastry Chef Felicia Jablonski claims are “pies like your mama would have been proud to make”.  Jablonski has declared that November is “Pie Month” at the Vail Cascade Resort, and offers pie selections such as succulent apple pie, savory pecan pie and traditional pumpkin pie, all available for pick-up at either Aria at the Vail Cascade Resort, or at the hotel.  Additionally, Jablonski has extensive training and experience in pastries, desserts, specialty chocolates and ice carving—all of which can be custom ordered in addition to the pie menu.  Pies are made from scratch, and chef-made banana bread is available, too, during the holiday season.  Prices range from $12-$15, and can be pre-ordered by calling 970-479-7695.
Vail Cascade Resort is also celebrating Thanksgiving with two dining options: a full holiday buffet during the afternoon of November 25 from 1 p.m. until 5 p.m. and a seated dinner with either a traditional roast turkey dinner or the full regular menu available in Atwater on Gore Creek from 5:30 p.m. until 10 p.m.  Both dining options include specialties such as Butternut Squash with Spiced Apple Chutney, Roast Turkey with Giblet Gravy, Sweet Potato Gnocchi with Wild Mushrooms and made-in-house Pumpkin Pie.  The buffet is $45 per adult, $12 per child (ages 5-12), and seated dinner is $28 per adult (kids ala carte menu available).  Reservations for both Thanksgiving dinners can be made by calling 970-479-7014.

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