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THE LODGE AT CLOUDCROFT:
Chef Tim Wilkins Inspired by More than the Resident Ghost
By Martha Hollis
 Rebecca—actually
her ghost—could be one of the most popular resident guests in Chef Tim
Wilkins dining room. The grand restaurant in the Lodge at Cloudcroft, celebrating
the glorious inn’s hundredth anniversary this year, bears Rebecca’s name,
her portrait and a delicious unsolved mystery.
 The
flaming red head, Rebecca, is said to have disappeared after her lumberjack
lover discovered her in the arms of another man. For years guests and staff
have recounted tales of Rebecca’s appearances and claim she "still wanders
the halls…in search of a new lover who more appreciates her apparently
flirtatious and mischievous ways."
 A
number of signature dishes featured on the modern continental menu amazingly
blended with Southwestern flavors, also are dedicated to the temptress
Rebecca. Chef Wilkins, who claims to never have seen the ghost, must have
imagined Rebecca’s favorite foods when he skillfully created Prawns Rebecca—giant
prawns in a spicy blend of fresh herbs, mushrooms, tomatoes in a white
wine and butter sauce served over pasta. We certainly could anticipate
Rebecca enjoying another named entree—chicken ravioli served over smoked
tomato sauce finished with scallion and sour cream puree.
The Victorian Lodge’s romantic setting, perched high above the world
at 9200 feet (and way above its cares), is an exquisite venue for special
occasion dining for lovers—particularly with dinners designed for two of
flambéed lobster tails, rack of lamb or chateaubriand.
 Wilkins
and his talented staff are well in tune with what their clients adore.
Delightful starters are coconut shrimp with a spicy marmalade sauce, herb-butter
and demi-glaze bathing sautéed wild and domestic mushrooms, and
Cajun-spiced blue corn-coated baby calamari, fried until crisp and served
with raspberry dipping sauce. Seafood lovers might opt for Blackened Blue
Corn Sea Bass, or Salmon crusted with roasted ancho chili over squid ink
linguine swimming gently in a creamy brie sauce, or an almond crusted grilled
rainbow trout. And many of the Texans, who find this the ideal resort from
their summer heat and tree-sparse plains, love the slow-roasted prime rib
or the full-pound T-bone steak.
The wine and dessert lists are superb, but we warn you to save just
the tiniest bit of room for breakfast. A truly incredible item graces the
menu—Grilled French Danish. Prepare to go for a lovely walk in the ponderosa
pines after savoring this French pastry dipped in its rich eggy batter
and grilled until golden brown. And enjoy the passionate surroundings by
adding a bit of powdered sugar and maple syrup.
The grand, historic Lodge is situated near the southern-most ski area
in the country, Sunset, and lays claim to one of the country’s highest
golf courses—a nine hole narrow and mountainous course which is played
in the Scottish fashion to create a challenging 18-hole event. We doubt
that Rebecca golfed, but are sure that she enjoyed wandering in the forests
and meadows with her lovers.
A favorite soup that, in all likelihood, will never leave the menu is
the
Cream of Green Chili Soup with Sweet Pepper Coulis. Green chilis are
as fundamental to New Mexican regional cuisine as soy sauce is to Chinese
cuisine.
The fragrantly intense peppers, grown in the Rio Grande Valley’s blistering
sun nearby in Hatch, come in heat indices ranging from mild to very hot.
The elongated pepper is about 8 or so inches long and very flavorful, having
much more impact than its look-alike cousin, the Anaheim.
Peppers are roasted over an open flame, such as a gas burner or grill,
or can be broiled about 4" inches under an electric unit until the skin
has blistered and blackened. In making the soup the preparation of the
chilis takes the most time and can be done in advance. Garlic can be foil
wrapped and roasted until soft in the oven for 1 hour at 350 degrees F
or drizzled with a small amount olive oil and cooked in the microwave.
Cream of Green Chili Soup with Sweet Pepper Coulis
Green chili soup
8 mild fresh green chilies
8 cups medium strength chicken stock
1 clove garlic, roasted
salt to taste
2 cups whipping cream
roux (equal parts of flour and butter)
Coulis
2 red bell peppers
1 clove garlic, roasted and removed from skin
small amount of olive oil
2 tablespoons honey
Over an open flame roast green chilies and red peppers until the skin
blackens and blisters as completely as possible. Immerse peppers in cool
water to loosen and remove peels. Dice green and red peppers separately.
In a medium saucepan, add diced green chilies, chicken stock and garlic.
Bring to a boil. Add salt to taste.Whip in roux until the soup is thickened
remembering that it must be fairly thick to support the coulis. Stir in
whipping cream. Simmer for 20 minutes.
For coulis sauté meat of sweet peppers in olive oil. Add honey
and roasted garlic and blend until smooth.
To serve ladle soup into a soup bowl. Using a squeeze bottle, apply
coulis in concentric circles. With a toothpick draw from center outward
in separate line similar to the spokes of a bicycle wheel to create a pattern.
Serves 4 as a soup entrée or 8 as a soup starter.
Contact: The Lodge, Cloudcroft, New Mexico, 800 395-6343 or 505 682-2566
e-mail: thelodge-nm@zianet.com
website: http://www.Thelodge-nm.com
Airport: El Paso, TX, driving distance is 95 mile
Images by Martha Hollis
-Updated 9-26-98-
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