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STEIN ERIKSEN LODGE

ANNOUNCES ITS 2000 COOKING CLASS SCHEDULE

Stein Eriksen Lodge in Deer Valley, Utah, will again offer its popular cooking classes during 2000.  Each month, the world-renowned Stein Eriksen Lodge food and beverage team will present a different theme menu or culinary style.

Participants will experience an elegant evening, beginning with a Stein Eriksen Lodge chef (or another guest chef) presentation of an international dish and ending with a dinner featuring the evening’s theme dish.  Particular food and wine pairings also are discussed and offered during the meal.

“It is wonderful to be part of what has become a favored tradition at Stein Eriksen Lodge,” says Mikel Trapp, director of food and beverage, Stein Eriksen Lodge.  “Both the chefs and attendees appreciate an evening dedicated to experiencing excellence in the culinary arts.  Having the opportunity to take that experience home with them is absolutely thrilling.”

Due to the high demand, class size is limited and advance reservations are required .  Participants can book four classes at a time.  The sessions average three hours in length and begin promptly at 6 p.m.  For more information, or to make reservations using a credit card, call 435.649.3700.

Stein Eriksen Lodge, situated in the Wasatch Mountains, is one of America’s premiere resorts.  It is a year-round luxury destination offering world-class skiing during the winter, and biking, fishing, golfing, hiking, horseback riding, swimming and tennis in the summer.

To make a reservation or request additional information, please contact the Lodge at 800.453.1302

http://www.steinlodge.com

2000 Cooking Class Schedule*

February 11th: Game Lover’s Grill—This class will highlight a wide variety of game meats including ostrich, foie gras and antelope.  This five-course dinner will include discussion on game, advantages of farm raised and grain fed animals, along with sommelier’s red wine pairings for this dinner.  $55 for food, $10 for wine pairings.  Tax and gratuity included.

March 24th: New Southern Cuisine—This class will examine the explosion of “nouvelle” southern-style cooking, to include regions of the deep south and the haute cuisine of Louisiana.  The class will explore a variety of shellfish indigenous to the various regions of the south.  $45 for food, $10 for wine pairings.  Tax and gratuity included.

April 21st : “Millennium” Desserts—Stein Eriksen Lodge Pastry Chef, Mickey McPhail will demonstrate a variety of preparations using seasonal fruit, chocolate and unusually flavored ice cream.  This interactive class will also include simple, yet elegant decorations that take simple to new heights.  Desserts will be paired with after dinner cordials.  $45 for food, $10 for wine pairings.  Tax and gratuity included.

May 19th : Annual Spring Wine Maker Dinner—Local artisan products will be featured in this four-course tasting menu.  A representative from California’s top wineries will be available to discuss food and wine pairing.  $65 for food, $10 for wine pairings.  Tax and gratuity included.

June 16th : Taste of the Orient—This fun class will focus on the bold and colorful cuisine of Asia: spicy curry, Thai noodles and coconut dishes.  Oriental cooking techniques, including stir fry will be demonstrated.  $45 for food, $10 for wine pairings.  Tax and gratuity included.

July 14th: Summer Barbecue—This family-style dinner will include light, interesting summer salads, smoking methods, as well as the latest barbecue trends such as hot-smoked seafood, slow-roasted beef brisket and grilled vegetables.  $45 for food, $10 for wine pairings.  Tax and gratuity included.

August 18th: Taste of Provençe—This five-course meal will be prepared using classical French techniques.  Fresh ingredients indigenous to the Provençe region of France will be incorporated into the demonstration.  $50 for food, $10 for wine pairings.  Tax and gratuity included.

September15th: Little Italy—This four-course menu will highlight the foods of Italy.  Demonstration will include flat bread, fresh pasta making and historic sauces of Old Italy.  Italian wines such as Chianti will be paired with this rustic old-style cuisine.  $50 for food, $10 for wine pairings.  Tax and gratuity included.

October 20th: Guest Chefs of Utah—This five-course dinner includes recipes from Utah’s top chefs.  Dishes from around Utah’s culinary scene will be discussed at this informative, interactive class.  $65 for food, $10 for wine pairings.  Tax and gratuity included.

November 10th: Traditional Thanksgiving—Class will include recipes for a gourmet Thanksgiving Dinner:  traditional sage stuffing, giblet gravy.  Great turkey techniques will be discussed.  A guest wine speaker will pair interesting wines for the holidays.  $50 for food, $10 for wine pairings.  Tax and gratuity included.

December 1st : Holiday Entertaining—Tips on upgrading food presentations will be the focus of the class.  Demonstrations to include hors d’oeuvres, entrées and desserts for holiday entertaining.  Stein Eriksen Lodge sommelier, Cara Schwindt will be offering her expertise on wine pairings for the holiday season.  $50 for food, $10 for wine pairings.  Tax and gratuity included.

*This schedule is subject to change.  Please call ahead to verify class date and theme.

Cancellations will be accepted up to 48 hours prior to event without penalty.  After 48 hours notice, cancellations and no-shows will be charged $25 per person.  Gift certificates for cooking classes are available.