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Chefs' Holidays at the Ahwahnee Hotel, Yosemite
"I must return to the mountains—to Yosemite. I am told that the winter
storms there will not be easily borne, but I am bewitched, enchanted,
and tomorrow I must start for the great temple to listen to the winter
songs and sermons preached and sung only there."
John Muir — Letter to Mrs. Ezra Carr (November 15, 1869)
Blend Yosemite's stunning winter landscapes, the historic and grand Ahwahnee Hotel and a handful of distinguished chefs preparing delectable cuisine, and you have the mise-en-place for three glorious days of Chefs' Holidays at The Ahwahnee.
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| The Ahwahnee, Yosemite's Grand Hotel |
When the mountains called me to the 28th Annual Chefs' Holidays at the Ahwahnee, I knew I had to go, and I didn't think twice about New Year's diets or resolutions. Chefs' Holidays offers eight, three-night packages during the month of January and features some of the most innovative and acclaimed chefs in the United States. On the first night, guests and chefs mingle at an intimate Meet the Chefs reception while sipping wine and nibbling on passed hors d' oeuvres. On days two and three, chefs educate and entertain during morning and afternoon cooking demonstrations, with tastings and take-home recipes. Night three lures the dressed up crowd of dedicated foodies to an enchanted candlelit Gala in the Grand Dining Room, with impeccable service and a knock-your-winter-socks-off five-course dinner created by the Ahwahnee's and guest chefs. Tastings at the cooking demonstrations now elegantly appear as full courses paired with wines from Napa Valley, Sonoma County and the Central Coast.
Session One, Three Friends Cooking, welcomed California chefs Douglas Keane (Cyrus, Healdsburg), Victor Scargle (Lucy, Yountville) and Peter Armellino (Plumed Horse, Saratoga), and was moderated by food and travel journalist Janice Wald Henderson.
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Chef Douglas Keane and Moderator Janice Wald Henderson
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Chef Victor Scargle |
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| Chef Peter Armellino |
I've traveled to the awesome Yellowstone and Glacier National Parks, but this was my first visit to Yosemite. I flew solo and was determined to start the New Year off with as much of an adventure as time (and wine) allowed. I took advantage of the early mornings to explore by car and foot, and the evenings to eat, drink and linger late in the bar.
I set out way too early the first morning in search of sunrise photo opportunities. Darkness, freezing temperatures and lack of coffee called me back to the warmth of the massive fireplace in the Great Lounge.
The next morning, I was determined to try again and opted for the 4-mile round trip trail to Mirror Lake. I slept in until coffee was served at 6:30, dressed warmly, and set out on a very icy trail (I really should have purchased those snow tires for shoes at the gift store). Thankfully, no bears or mountain lions crossed my path, but I did take a couple hard falls on my ass. On the final morning, I begrudgingly packed my bags and checked out, but still had time to seek warmth in a heated shuttle for a two-hour Valley Floor Tour before making my way back to Fresno for the flight home.Yosemite should be on your bucket list if it isn't already, and Chefs' Holidays is the ultimate way to experience one of the most beautiful winter wonderlands I've ever seen.
"How glorious a greeting the sun gives the mountains! To behold this alone is worth the pains of any excursion a thousand times over. The highest peaks burned like islands in a sea of liquid shade. Then the lower peaks and spires caught the glow, and long lances of light, streaming through many a notch and pass, fell thick on the frozen meadows."
- John Muir, John of the Mountains (1938)
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Mirror Lake Trail |
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Valley Floor Tour |
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| Beauty at every turn |
On the morning of my hike, I made it back just in time to tour the impressive 6,500 square foot kitchen - the home away from home where Executive Chef Percy Whatley, Chef de Cuisine Robert Anderson, Executive Pastry Chef Paul Padua, and close to 60 associates work together at any one time to prepare up to 1500 meals on a daily basis.
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Guest Chef Victor Scargle straining veal stock |
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Gala Dinner 4th Course - Broken Arrow Ranch Antelope Loin |
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Gala Dinner 2nd Course |
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| Gala Dinner Dessert - Apricot Mille-Feuille with White Chocolate Tarragon Cream Executive Pastry Chef Paul Padua, The Ahwahnee Hotel |
I cannot wait to prepare and share a few of the recipes from the guest chefs, but I wanted to start with the Ahwahnee's signature Sierra Nevada Pale Ale & Fiscalini Farms Cheddar Cheese Soup. After a crisp and brisk walk to Mirror Lake, this soup will warm your body, soothe sore muscles and provide a temporary distraction from your bruised butt. Pair it with a mug of beer or glass of wine, and you will be relaxed and ready for the afternoon cooking demonstration, followed by a nap before dinner.
Begin by preparing the Chive Oil and Sourdough Croutons. Here's Emeril's simple preparation for Chive Oil. I didn't bother with the overnight refrigeration.
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| Chive Oil |
PLEASE, do not skip preparation of these homemade sourdough croutons! In fact, I encourage you to crisp up some additional bacon for garnish and use a tablespoon or so of bacon fat when you saute the croutons ;-)
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| Ahwahnee Sourdough Croutons |
Onions, garlic, bacon, beer, heavy cream, Worcestershire sauce, mustard, horseradish, and cheddar cheese ...what's not to like?
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| Get ready for the heavenly aroma of sauteed bacon, garlic and onions |
Sierra Nevada Pale Ale & Fiscalini Farms Cheddar Cheese Soup
Recipe courtesy of Chef Percy, The Ahwahnee Hotel
Serves 8
Ingredients
½ cup onion, fined diced
1 tablespoon garlic, minced
6 slices of bacon, diced
1 tablespoon butter
½ cup all-purpose flour
6 cups vegetable broth (I used chicken broth)
1-12 oz. bottle Sierra Nevada Pale Ale beer
2 cups heavy cream
2 tablespoons Worcestershire sauce
2 teaspoons prepared horseradish
2 tablespoons Dijon mustard
2 Bay leaves
Salt, to taste
Pepper, to taste
½ lb. grated cheddar cheese
Sourdough Croutons, for serving (recipe follows)
Chive Oil, for garnish
Extra bacon bits, for garnish (optional)
Preparation
Heat a 6 qt. stockpot over medium heat and add the diced bacon. Cook until bacon is 2/3’s done. Add the butter, onions and garlic and continue cooking an additional 3 minutes or until the onions are translucent.
When ready, mix in the flour to make your roux, cook for additional 3 minutes.
Using a whisk, slowly add the stock and heavy cream until it has all been incorporated.
Bring contents of stockpot to a boil; add the Worcestershire sauce, mustard, horseradish and bay leaves.
Reduce heat and simmer for 20 minutes. Add the ale and cheddar cheese, whisk soup until smooth and all the cheese has melted and has been thoroughly incorporated.
Remove the bay leaves, adjust the seasoning, and keep hot until you are ready to serve.
Garnish with Ahwahnee Sourdough Croutons and Chive Oil, and extra bacon bits if desired
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| Comfort in a bowl |
Ahwahnee Sourdough Croutons
Ingredients:
1 sourdough baguette
1 tablespoon clarified butter (I used bacon fat)
2 tablespoons olive oil
4 garlic cloves, crushed
1/4 cup chopped parsley
1/2 cup finely grated Parmesan Reggiano cheese
Salt, to taste
Pepper to tase
Preparation:
Remove crust from the bread; cut bread into small cubes, 1/2-inch by 1/2-inch, which should yield approximately four cups of bread cubes. Warm clarified butter and olive oil together over moderate heat in a large sauté pan; add garlic and sauté lightly to perfume olive oil-butter blend; remove garlic. Add bread cubes to sauté pan with olive oil-butter blend, then add the parsley, cheese, salt and pepper. Coat all bread cubes evenly. Arrange seasoned bread cubes on a sheet tray, and bake at 350 degrees F until golden brown, approximately 12 minutes.
* Disclosure – The Ahwahnee Hotel provided a media package for my visit. I was not obligated to write any articles about my stay and have in no way been compensated. The opinions expressed regarding my experience are my own.
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Staff Comment by Ashley Jenkins on January 20, 2013 at 7:53am -
I sat in on one of the chef demonstrations and it was very interesting! Love the photos
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Comment by Kitty Rosania on January 20, 2013 at 1:32pm -
Thank you for sharing such a wonderful food experience..I will have to go myself someday..love all your photos and descriptions!
Comment (keep it clean & on topic)
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