|
CAMP CULINAIRE AND SKIINGKEYSTONE RESORT, COLORADOby Martha Hollis
Engaging in skiing and cooking at the same time synergistically brings more joy than doing either in isolation. In culinary classes when your mind wanders you can use imagery of skiing to swirl icing on a cake or imagery of decorating a plate while skiing shapes into the snow with those fabulous new parabolic skis.
The kickoff was a showy reception including soft-shell crabs, crab claws, shrimp, oysters, cheeses, asparagus and roasted peppers. While I swam through the glorious seafood and vegetable platters arranged on gleaming mirrors, another group thronged about the awesome display of a chocolate-sculpted miner panning for gold surrounded by something even better than gold—truffles. Truffles masquerading as pumpkins.
Then the briefing began of the major sessions, team work, and dining responsibilities (you have to eat constantly while working and feast at each meal—tough assignment, but we were becoming professionals.) Several chefs began with knife demonstrations—particularly the safe and effective way to hold and use sharp instruments. During every session we were reminded how to keep our fingers tucked out of harm’s way. The next morning started at 7 a.m. with a hearty breakfast at Ski Tip Lodge. Then we moved to the conference center kitchen. Each “student” after being clad in a white chef’s jacket, bound with an apron, hung with a cloth, and toqued with the badge of chefdom gets into the action. This is not a prissy class, but total immersion into a fully equipped professional kitchen for two days. We were from all walks of life, almost as many males as females—a graduate of culinary school, lawyer, doctors, tennis coach, college student, food writers—all food fanatics. Knowing the rigorous culinary school schedule, I arrived one day early—for early season skiing. While not all lifts were yet in operation in early November, there was a substantial base and snow guns showering the mountain—it looked just like puffs of confectioner’s sugar. I had much more confidence in my culinary aptitude than in my skiing. It had been about five years since surgery with the pronouncement that I would never ski again. After renting a pair of parabolic skis—the shorter, friendly skis with control easier than the older “straight” skis—I wandered into the ski school. “What level skier are you?” a cheerful lady named Penny asked. “Enthusiastic,” was all that came to mind and I certainly would not admit to my apprehension. After a bit more discussion of my glorious past skiing ventures and current physical conditions, I took a private lesson with an incredibly gifted teacher—her love of people and the love of the sport rolled into an aura of “you can do it and do it well.” My teacher’s name is Freda Langell, a Norwegian Olympic skier who came to New Hampshire in the 50’s on a ski scholarship; an unusually difficult accomplishment for a woman. Twenty years later, with five children, she arrived at the doorstep of the Max Dercum announcing her presence and desire to participate in exciting venture of a new ski resort. Keystone began in 1970 for the sole purpose of skiing. Very rapidly Freda passed all certifications courses and exams to be an instructor. Now she is the consummate skiing maven, even offering her “Freddy Bear” classes for all seniors over 50 on a weekly basis.
Freda suggested that I sign up for a group level 4 lesson that afternoon and that I eat a hearty lunch. Both were easily accomplished. As I polished off a huge bowl of Cajun rice and beans with spicy Andouille sausage it saddened me to see others of my age spending the day in the lodge while their spouses, friends, children, or grandchildren skied. If they had been with Freda, they would have known that the major barriers to enjoyable skiing are in one’s mind. After an early 7ish breakfast at the Ski Tip Lodge, a charming country inn managed by Angela Cartwright (hostess for the Culinary School) and 1880s stage coach stop, the original house of the Max and Edna Dercum, we moved over to the conference center kitchen, and were briefed by the chefs for the day’s agenda. Other chefs buzzed about preparing banquets for 300 while we honed our skills.
Another session centered on deboning fish, smoking meats and seafoods, curing salmon, and exploring all those culinary mysteries into which we wanted to delve. Here Executive Sous Chef Larry Pirner and Ski Tip Lodge Sous Chef Kevin Clarke revealed secret after secret. But my favorite session was the pastry morning. Under the tutelage of Pastry Chef Ned Archibald I learned to fashion a rose from marzipan (or was mine a hibiscus?). We each created a chocolate box shaped like a Christmas tree which we filled full of truffles. These boxes were not Godiva-wannabes; they were better in quality, styling, and execution. We proudly took these home to amaze our friends and family.
I also took home pictures of my new ski-mentor, Freda. During our group lesson the next day, she tucked all my 35mm and digital camera equipment into her backpack and went to the top of the mountain. “This is my office,” she proudly waved over the mountains, lakes and glorious terrain, “and the interior decorating is pretty OK.”
The finale dinner was prepared by the Ski Tip Lodge’s Chef, Mark Martin. And as we partied with our new friends, including chefs, the graduation ceremony began. “Diplomas” were giant chocolate boxes filled with more truffles—the best diploma I have ever earned and eaten. But I would like to scheduled my return visit during another culinary class—it is very obvious why there are repeat clients in this class. These are held in the fall and spring so that you can choose from the appropriate resort activities such as hiking, mountain biking, fitness training, fishing, golfing, swimming, skiing and snowboarding. I may also opt for the Thursday evening class also held in the Keystone Conference Center Kitchen where guests enjoy the same hands-on instruction under Chef Bob Burden. Champagne is served during the class culminating in a six-course dinner, white-tablecloth dinner served with wines for $50. ********************** For More Information Resort Reservations: 1-800-222-0188 To make cooking school (or Thursday night class) call 1-800-354-FUN. Cost is $775 per person or $1350 per couple including professional instruction, training and recipe manual, reception, all meals and accommodations. Spring '99 dates are: April 8-11, April 15-18 and April 29-May 2, 1999. Adult ski classes: Many possible options include Learn To ski (2 ½ hours instructions with life ticket and equipment); private lessons (2 hours $155 per person); Group lessons (half day $50); women’s group lessons (Tuesday and Thursday, January-April. $50) Frontier Airline flies into the Denver airport from many destinations. Resort Express: 10 passenger bus transportation, $88 per person round trip 800 334-7433 Images by Martha Hollis -Updated 12-10-98- |
|
TM
Two
of my favorite pastimes are learning culinary skills from professional chefs
and skiing in the majesty of glorious mountain resorts. These are not spectator
sports for me. Both require full body participation to the nth degree.
Keystone Resort, a major food destination, with many
restaurants, two boasting AAA 4-Diamond ratings, offers a high level culinary
experience due to their talented, awesome professional staff. Camp Culinaire, a
fact-packed adventure, is designed to also be fun. 
The
cast of chef stars led by Executive Chef Chris Wing milled about making our
acquaintance. Chatting with Chefs Joseph Damonte
Freda
smiled at me knowing she could share her passion with yet another. We started
by climbing the bunny slope. After a few beautifully carved parabolic plate
designs across the bowl, and basic techniques primer such as where to bend (the
ankles, the knees and the waist) and to keep the BOB (butt over the boots) we
went to the chair lift. Relaxed, smiling and laughing the morning passed. I was
skiing. I was safe. I was in heaven on earth.
Each
session was as different from the others as is the terrain on ski runs.
Chef
We
also created and decorated a sinful flourless chocolate cake. This was a
chocolate fantasy come to life. We took turns stirring pounds of melted
chocolate with a stainless steel paddle about the size of a canoe. 
I
was so busy recreating that I did not have a chance to ride the Gondola to
North America’s highest on-mountain gourmet restaurant, the Alpenglow Stube. All
goods and clients arrive by gondola. But they will be second on my list during
ski season after I find Freda to show her my improvement after months of mental
imaging of my skiing.