Welcome to the first issue of The Lodge Kitchen blog!
When people talk excitedly about resorts they love, three key ingredients are always mentioned as the recipe for a memorable stay: the beauty & comfort of the location, the staff who make each moment a joy, and…
the food!
If you wander through the main lodge with its soaring log ceilings and expansive views over the French River and peek behind the elegant bar into the kitchens beyond – you will likely find Chef Eric Rice – creator of the Lodge’s culinary masterpieces.
Chef Eric grew up French Canadian in Northern Ontario and attended culinary school in Montreal. He worked across Canada, most recently as executive chef in a steak house in Kelowna, British Columbia. As well as internships in France, Chef Eric has extensively travelled around the world – and currently winters in South America.
This will be Chef Eric’s sixth season at the Lodge, and he has often discussed his approach to the spectacular dishes he prepares for guests. “I believe that my diverse background, life experiences and international travel have influenced the food philosophy I bring to the culinary experiences at the Lodge. We combine a purposeful use of modern techniques and international flavours with a focus on local and seasonal ingredients – striving to build a community with local suppliers whenever possible.” This philosophy has created a luxurious but unpretentious approach to every gastronomical experience at the lodge. From delicious dinners in the Lodge’s Brûlé Restaurant, to scrumptious hamper breakfasts delivered to your luxury cottage each morning, from cultural food experiences on the beach to carefully curated lunches for daytrips (and with future plans for community special events) – each moment delivers taste sensations not soon forgotten.
Experience the flavour
We invite you to come and experience the delectable flavours created by Chef Eric and his team at the Lodge. In the meantime, we invite you to try the Chef’s own tasty salad dressing! Chef Eric’s Lodge House Salad Dressing The Lodge house dressing (Italian style) is deceptively simple but delivers a delicious flavour to any side or main green salad. Ingredients:
- 1 cup olive oil
- 1 cup red wine vinegar
- 1⁄2 cup maple syrup
- fresh cut basil, oregano, parsley and thyme
Directions: Combine, shake well and serve on your favourite greens. (Leftover dressing can be kept in a sealed container in the fridge for a few days.)
