Outside of Northstar in Truckee, California, Full Belly Deli, led by Chef Tom Marrin, provided a wonderful soup for the Ski Town Soups cookbook - Beer Cheese and Jalapeño Sausage Soup! What makes this soup even more spectacular is the Baked Soft Pretzel Bites that should be “paired” with the soup!
Do you want to elevate your performance on the ski slopes next season? Try beets to ramp-up your energy levels and speed. In a recent article from Outside Magazine called “Never Miss a Beet”, the root vegetable was praised for its nitrates which improve efficiency in a workout or training regimen. Allen Lim, a well-known sports physiologist, claims to have seen “some of the best real-world performances from athletes who make [beets] part of their diet”.
As the print date draws near, Ski Town Soups continues to check-off the remaining items on the to-do list! Last week, the final photo shoot was staged for the soup images that will be featured in the cookbook. Along with photos that we’ve already received from restaurants and ski resorts, these shots of ladles serving Chicken Tortilla Soup, suspended spoons with Pomegranate Salsa, bread bowls filled with World Famous Artichoke and Cheddar Soup, colorful tones of Watermelon Gazpacho, and rustic textures of Goulash will enchant a reader or home cook!
Rupert’s at Hotel McCall’s Executive Chef, Gary Kucy, has built his diverse career by incorporating culinary traditions from around the world. Chef Kucy shares this Roasted Sweet Pepper Soup, which pairs well with seafood, sausage, chicken and pork. Because of its versatility, this soup provides a great platform for creativity and will become your go-to recipe!
Slope-side dining at John Harvard’s Brew House is located in the Tamarack Club at Holiday Valley in Ellicottville, NY. A lively restaurant and bar serving a wide range of "comfort" food and over 20 craft beers on tap, some of which, according to legend, follow recipes brought to America in 1637 by John Harvard, after whom Harvard University is named.
Araxi is a culinary cornerstone in the heart of Whistler Village, British Columbia. Not only is the restaurant wrapped by stunning mountain vistas, but Executive Chef James Walt is as close to nature as they come. He celebrates carefully sourced local ingredients from nearby Pemberton Valley farms, as well as his own garden. The main ingredient for one of his superb soup recipes comes directly from his backyard.