February 2019
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Director’s Note
Catching up with the Whitetail Club Director
WELCOME TO OUR NEWEST MEMBERS! BOB & MARTI HEDGE WESTLAKE VILLAGE, CA RESIDENT FULL MEMBERS
JEFF & LORI STUART LAKE OSWEGO, OR RESIDENT SOCIAL SPORT MEMBERS
Dear Whitetail Club Members, >> We’re dedicating this issue of the Trailblazer entirely to two of my favorite topics, food & beverage. Everything from the culinary events that are on the horizon to highlighting a few of our chef’s favorite recipes to reminders of all the dining experiences that are available to you as a Whitetail Club member. This issue has it all. Two of our more intimate events in March to put on your radar are our annual spring cooking class and (new to the calendar this year) a tutorial on how to perfect the classic cocktail.
style Culinary King of the Mountain competition. RSVP as a contestant or event participant, either way, just plan to be there.
With a focus on the art of cooking with curry, Shore Lodge Executive Chef, Matt Gilbert will be taking you on a culinary trip through the streets of East Asia. Under his watchful eye, you will learn the tips and techniques through hands-on experience to gain the confidence to recreate these dishes in your own home. After all your hard work, you will enjoy a generous taste of each dish accompanied by a beverage pairing.
There is plenty of winter fun to still be had. The Nordic trails are groomed, the sledding hill has never looked better, and as long as Mother Nature allows, we’ll be maintaining the skating pond. The last Brundage tailgate of the season is February 17th. Come and see our new food truck at work. Remember, there is no need to ski or board to stop by this tailgate. All are welcome.
Appropriately named, Just the Classics, our cocktail class will be led by one of our resident mixologists where they’ll bestow the knowledge on how to perfectly craft these classic cocktails: Perfect Martini, Old Fashioned, and Manhattan. For more information on both of these events, refer to page 6. Space is limited for both so RSVP today. Featured in this issue is our 6th annual Culinary Festival in April. All of your favorite events are back including culinary classes, wine dinner (this year featuring the acclaimed Duckhorn Vineyards), local farmers market and the “Chopped”
An enthusiastic Whitetail Club welcome to our newest members Bob & Marti Hedge and Jeff & Lori Stuart. Sincerely,
Jocelyn Kidd
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February 2019
SOME SAY IT IS VARIETY. WE THINK IT IS INCREDIBLE FOOD. FOOD THAT IS IMAGINATIVE, INVENTIVE AND MIND-BLOWINGLY DELICIOUS! JOIN US AS WE CELEBRATE THE SPICE OF LIFE AT THE 6 TH ANNUAL SHORE LODGE CULINARY FESTIVAL.
APRIL CHEFS’ RECEPTION + COOKING DEMONSTRATIONS 5 TH Meet the expert contestants of the Culinary King of the Mountain Competition.
APRIL CATCH THE CULINARY KING OF THE MOUNTAIN COMPETITION 6 TH Witness professional chefs and their culinary teammates compete for the prestigious title of “Culinary King of the Mountain.”
PERUSE THE FARMER’S AND FAIR TRADE MARKET From veggies to craft beer - you won’t resist the taste of Idaho. WIND DOWN WITH OUR WINE EDUCATION CLASS Learn the fundamentals of deductive wine tasting and pairing from an expert. WINEMAKER’S DINNER FEATURING DUCKHORN VINEYARDS Wines paired with five inventive courses crafted by each competing chef.
APRIL LAKESIDE BRUNCH AT THE CUTWATER ON PAYETTE LAKE 7TH Featuring, incredible views, mimosas and re-imagined brunch classics.
$435* MEMBERS’ CHEF PACKAGE PER PERSON
Get your hands dirty and compete alongside a professional chef. Includes Competitor status at the Culinary King of the Mountain Competition; Welcome Kit with an official Chef’s Coat, peelers, tongs, and more gadgets; two-night stay in a Lake View Suite, and admission to all events.
$235* MEMBERS’ CULINARY FESTIVAL PACKAGE PER PERSON
Includes admission to all events.
*TAXES AND GRATUITY NOT INCLUDED IN LISTED PRICE. FRIDAY NIGHT RECEPTION IS A CASH BAR. À LA CARTE EVENT OPTIONS ARE ALSO AVAILABLE.
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WHETHER YOU CONSIDER YOURSELF A FOODIE, A GOURMAND, A CULINARY CONNOISSEUR, OR JUST PERPETUALLY HUNGRY, THIS IS THE TRAILBLAZER EDITION YOU’LL WANT TO SINK YOUR TEETH INTO. FROM THE LATEST GASTRONOMIC GOINGS-ON TO A RECIPE FROM CHEF MATT – COMPLETE WITH WINE PAIRING – AND MORE, GET READY TO DIG IN AND SEE WHAT WE’RE SERVING UP AT WHITETAIL CLUB.
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February 2019
Super Bowl Specials at the Clubhouse
Sunday, February 3, at 4pm We’re going coast-to-coast this Super Bowl Sunday with specials that are sure to please fans on either side of the showdown. The clubhouse will be open special hours commemorating this special event, with the Whitetail Club Culinary Team serving up a Super Bowl worthy menu from 4pm straight through the end of the game. Patriots can enjoy classic New England Clam Chowder in a sourdough bread bowl, while Rams can tackle our L.A. French Dip Sliders with horseradish and au jus — or switch it up, we’ll never tell. No reservations required.
Valentine’s Day at The Narrows Steakhouse
Thursday, February 14 opens at 5:30pm Sometimes you find that something special is closer than you’d ever imagine. Valentine’s Day is fast approaching, and if you’re searching for an unforgettable way to celebrate the evening we’d like to turn your attentions to The Narrows Steakhouse at Shore Lodge. This winner of the “Best of Award of Excellence” from Wine Spectator is serving the finest food and drinks in one the most stunning environments in the country, with dreamy views of Payette Lake. And to toast to this special day, their expansive cellars offer more than 350 painstakingly crafted selections of wine with an expert staff to help you find the perfect pairing for your meal. Make your reservations today by calling 208.630.0203.
Brundage Tailgate
Sunday, February 17 at 12noon Tailgate Time! Join us as we heat things up at Brundage Mountain Resort in our typical Whitetail Club style. We’re offering all the usual comforts plus, the brand-new Whitetail Club food truck will be on-scene delivering signature bites from an exclusive a la carté menu. So, bring your sense of adventure and your favorite foodie for what’s sure to be a fantastic time! Admission cost is $15, additional charge to a la carte food items. No need to RSVP, just meet us at the lower lot of Brundage Mountain.
Members Cooking Class
Saturday, March 2, at 5pm Get ready to get cookin’ at the Lake Cottage. Add an exciting new East Asian recipe to your hosting arsenal while you mix and mingle with friends as, Shore Lodge Executive Chef, Matt Gilbert walks you through the preparation of Isaan Style Som Tum Green Papaya Salad and Massaman Chicken Curry. Cost is $85* per person. Space is limited to 10 members only, so be sure to RSVP! Contact the Concierge today for reservations at 208.630.0274.
*plus tax & gratuity.
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Just the Classics
Saturday, March 16, at 3pm Step behind the bar for a hands-on experience crafting classic cocktails like the Perfect Martini, Old Fashioned and Manhattan, while mingling and enjoying appetizers at the Fish & Swim Club. You’ll learn the art of pouring, flavor-building and garnishing as well as insider knowledge of bar tools and techniques from one of our resident mixologists. Cost is $50* per person. RSVP by March 11. Contact the Concierge today for reservations at 208.630.0274.
Classic Irish Specials
March 15 –17 during regular operating hours Join us on Friday and Saturday for a classic corned beef and cabbage meal prepared by our talented culinary team, or enjoy a Guinness Mustard Seed-Dill Baked Fillet of Cod on Friday night, and a Lamb and Sweet Potato Sheppard’s Pie Saturday night. And for Sunday brunch, we’re serving up a feel-good Corned Beef Hash with poached eggs and potatoes. Don’t miss out on these Irish delights or you’ll be feeling green with envy! See page 14 for the Clubhouse Restaurant’s operating hours.
Shore Lodge Culinary Festival
April 5-7 Back for its sixth straight year, this world-class epicurean event will feature the Farmer’s and Fair Trade Market, a spectacular Winemaker’s Dinner, a weekend-long lineup of foodie flicks at the Shore Lodge Theater, and of course, the return of the highly-anticipated Culinary King of the Mountain competition. We encourage you to roll up your sleeves and join the competition with the Member’s Chef Package which gives you ‘competitor status,’ a welcome kit with trade tools and admission to all the weekend’s events, all for $435* per person. Spaces are limited, so be sure to reserve your package today by calling 208.630.0274.
Duckhorn Winemaker’s Dinner
April 6 at 6:30pm After a day of competition and classes we gather together for the Shore Lodge Winemaker’s Dinner, which will feature five exquisite courses crafted by each of the competing chefs and paired with carefully selected wines from our friends at Duckhorn Vineyards. Get admission to this mouthwatering Winemaker’s Dinner for $125* per person or as part of one of the weekend packages exclusively for Members. Get your tickets by calling the Concierge at 208.630.0274.
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February 2019 *plus tax & gratuity.
Shore Lodge Lunch and a Movie March 23 – 30 at 1pm Daily Bring the whole family for this Shore Lodge tradition - For just $10* per child, they’ll enjoy their selection from The Cutwater on Payette Lake’s Kid’s Menu plus a viewing of the movie of the day at the Shore Lodge Theater. The movie selection changes daily, so be sure to catch the full schedule from the Concierge. Please note that children 6 and under must be supervised. Space is limited, so reservations are strongly encouraged. Contact the Concierge today for reservations at 208.630.0274.
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Chef Corner Recipe from Shore Lodge Executive Chef, Matt Gilbert
SALAD INGREDIENTS
VINAIGRETTE INGREDIENTS
8 oz. – Cooked Maine Lobster Tail and Claw Meat 2 each – Ripe Avocado, diced 3 each – Blood Orange, segments 1 each – Pomegranate, seeds removed ½ Red Onion – julienned fine 2 cups – Arugula Leaves 6 oz. - Honey-Champagne Vinaigrette To Taste – Salt
1 oz. – Champagne 1 oz. – Champagne Vinegar or white wine vinegar ½ oz. – Dijon Mustard 1 each – Shallot, minced 2 oz. – Vegetable Oil 2 oz. – Olive Oil 1 oz. – Honey To Taste – Salt
PROCEDURES 1.
2.
3.
Start by preparing the HoneyChampagne Vinaigrette. Place the champagne vinegar (or white wine vinegar), Dijon mustard and shallot in a stainless steel or glass mixing bowl. While whisking, slowly drizzle in the vegetable oil and then the olive oil to form an emulsion. Add the honey and salt to taste. Set aside.
Chop the lobster meat into ½ inch chunks. If using a whole lobster, cook in boiling water, chill down and then remove from shell before cutting. Remove the avocado pulp from its skin and dice approximately the same size as the lobster. Trim the rind off the blood orange and remove the segments (supremes) with a sharp knife. Cut the pomegranate in quarters and then use fingers to free all of the red seeds. Thinly julienne slice the red onion.
In another mixing bowl, mix all lobster, avocado, blood orange, red onion and half of the pomegranates. Add the dressing as needed and season to taste with salt. Mix until fully dressed and well incorporated but gently enough to not smash the ingredients. Plate the salad and garnish the top with some of the arugula leaves and pomegranate seeds. Enjoy with your love!
What’s your favorite?
We asked Whitetail Club’s Sommelier, Taylor Nissen, to recommend a wine to pair with Chef Matt’s recipe. After consideration he chose a 2006 Veuve Clicquot’s ‘La Grande Dame’ from Champagne, France.
“ A Chardonnay-rich sparkling wine from Champagne, France with brisk acidity will echo the sweetness of the lobster and balance the peppery arugula flavors. Sparkling is always a great way to enjoy dinner and great for special nights...especially a Valentine’s Day celebration!” - Taylor J. Nissen , Sommelier
“Light gold color. Complex nose, revealing turn of stone fruit fragrances, dried fruits, pastry discreet touch, gingerbread, mocha ... The mouth marries vinosity precision and freshness. Nice length. Opulent vintage, a great Grande Dame”
February 2019
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Round Up
Sledding Party, Gingerbread House Decorating, Murder Mystery Party, and New Year’s Eve.
Round Up
Winter Signature Event featuring Rmax Goodwin, and 2019 Winter Carnival
Hours of Operations The Clubhouse Restaurant is open Friday - Sunday until May 28th:
Brunch 9am-2pm (Saturday & Sunday) | Bar Menu 2-5pm (Saturday) | Dinner 5-10pm (Friday & Saturday) Monday, February 18th, Clubhouse restaurant will be open for Brunch from 9am - 2pm.
Calendar of Events February 2 nd — Shore Lodge Winemaker’s Dinner (SL)* February 3rd — Super Bowl Specials at The Clubhouse February 17th — Brundage Tailgate March 2 nd — Member’s Only Cooking Class* March 16 th — Just the Classics: Cocktail Making Class* March 17th — Classic Irish Specials at The Clubhouse March 23rd – 30 th — Lunch & A Movie (SL) April 5th – 7th — Shore Lodge Culinary Festival (SL)* April 6th — Winemaker’s Dinner (SL)* April 26th – 28th — Shore Lodge Jazz Party (SL)* An asterisk (*) indicates that a reservation is required to attend. (SL) indicates that Shore Lodge guests may also attend the event.
Take Note The Fish & Swim Club Restaurant is closed for the season.
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February 2019
*Tickets for the event give access to all the Jazz Sessions. No host bar available inside the venue. VIP includes reserved seating at each event during the 3-day Jazz Party, with prime seating locations. The Sun Valley Jazz & Music Festival will provide you a $200.00 tax-deductible receipt for $200 of the total price. Price ticket is per person plus tax and gratuity.
A PARTING SHOT Mischief at the 2019 McCall Winter Carnival
501 West Lake Street McCall, Idaho 83638 208.630.0216 WhitetailClub.com