Our Executive Chef Peter Hughes has been busy sourcing some wonderful ingredients and designing new menus for this winter at Bighorn. With an emphasis on local provenance, Peter has even foraged chanterelle mushrooms from the grounds! He will also be using BC seafood (including smoked sablefish, Qualicum Bay scallops and Pacific halibut), Okanagan cherries, Boulder Mountain huckleberries and organic Penticton chicken.
Our menus are designed to delight the tastebuds but also fuel a day’s epic heliskiing in epic mountains around Revelstoke. Peter works hard to create healthy, balanced meals with a touch of luxury and maximum taste. After all, every night is a celebration when you have been skiing perfect powder all day long!
Check out a sample dinner menu:
Smoked sablefish Cullen Skink with leeks and parmesan
Roast ‘Tomahawk’ rib of beef steak served table side with 10 hour smoked beef brisket and shin of beef cottage pie
Naramata peach Melba with berries and raspberry sable biscuits
We all know breakfast is the most important meal of the day, never more so than if you are fueling for a day skiing Revelstoke’s epic powder. At Bighorn a sumptuous breakfast buffet is laid out each morning, with hot items cooked to order. As part of this feast, the executive chef Peter Hughes has created the ultimate muesli to energise skiers through until lunch. Healthy, nutritious and full of goodness, we serve it each day topped with really good yoghurt and fruit compote that we make with fresh berries and a reduction of crème de cassis.
The following recipe will keep in an airtight container for up to four months so you can batch prepare and have a tasty, healthy, energy packed, low GI breakfast for the season. Use the best quality ingredients you can find and if possible use organic dried fruits and seeds. The recipe will transform very easily into Bircher Muesli by the addition of grated apple, yoghurt and honey and soaking overnight so that the dry fruit softens and become plump and juicy.
500g Jumbo Rolled Porridge Oats (drizzled with honey and roasted for ten minutes and allowed to cool before adding the other ingredients)
300g Hemp Hearts
300g Pumpkin Seeds
300g Sunflower Seeds
300g Thompson Raisins
300g Dried Mango (finely chopped)
300g Dried Pitted Prunes (finely chopped)
300g Dried Apricots (finely chopped)
150g Dried Cherries
150g Dried Cranberries
150g Dried Blueberries
150g Dried Goji Berries
150g Milled Flaxseed
150g Cacao Nibs
So enjoy some health at breakfast and feel the benefit on the slopes!
Allow us to introduce Peter Hughes, the Bighorn Executive Chef who is putting Revelstoke on the culinary map. We’ll be posting regular notes from the Chef’s Table at Bighorn, proving that ski fare can be innovative and delicious as well as satisfying after a day skiing the powder.
Focussing on local provenance and exciting flavor combinations, Bighorn cuisine is executed with flair and finesse.
To whet your appetite, here are the chef’s secret menu ideas for breakfast this heliski season…
Mango and strawberry smoothies (or green apple, wheatgrass and carrot for those who need a boost)
Homemade granola with greek yoghurt made in BC, berries and berry coulis
Bighorn Sausages – a collaboration with Barry the Butcher in Revelstoke, we’ve made the perfect breakfast banger
Really good double smoked bacon with oven roasted tomatoes
Local sourdough bread toasted and topped with scrambled free-range eggs and a grilled portobello mushroom
Sweetcorn and bacon fritters with mild tomato salsa and poached free-range eggs
We say that is the best possible way to start the day. No boring cornflakes and congealed eggs in sight. Unless that’s what you like of course, because remember Peter is on hand to cater for any (weird) whims!
Next week, we find out how Bighorn guests will be wooed, via their tastebuds, on Valentines Day.