There is never a down time at the lodge.  Matt and I keep the good times rolling!  I’m ecstatic about being a part of the family and have been working on new ideas nightly!

Although the morels have stopped coming up, there are plenty in my storeroom. With over two hundred pounds - Yes over 2 hundred pounds!!! - gathered this year between Matt and I, the fragrance is alive.  From the the bunnies stuffed to the fish crusted, I still put out the soups and pastas with morel madness.

I’m currently on the look out for wild asparagus and scouting the mountains for the porcini and chanterelle hiding spots.

My last dinner was spectacular!  It consisted of:

Bison and Barly Soup with basil compote

Roasted Vegetable Terrine and balsamic coriander vinaigrette

Five Spice Seared Chicken chili

Pappardelle pasta and roasted garlic cream

Strawberry and Banana “short cake”