Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Salads & Dressings
Techniques/Video Tutorials


Sour Apple, Maple Brine

  • 1 gallon water
  • 1 cup kosher salt
  • 2 lemons, halved
  • 2 large Granny Smith apples, quartered
  • 1/4 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1 T black peppercorns
  • 3 bay leaves
  • 1/2 cup fresh ginger, roughly chopped
  • 4 rosemary sprigs
  • 1/2 bunch fresh parsley
  • 4 cloves garlic
  • Combine all ingredients in a 2 gallon stock/soup pot
  • Bring to a boil over medium high heat
  • Reduce to low and simmer for 10 minutes or until apples are soft
  • Remove from the heat and allow to cool completely
  • Brine is then ready to add to poultry, refrigerate, or freeze for later use
  • This is enough brine for about 12 Cornish Game Hen halves or 2 whole chickens. Birds should be fully submerged in brine.
  • Brining allows meat to absorb and retain moisture while adding flavor; it makes all the difference.
  • Whole chickens should stay in brine a minimum of overnight while game hens or other small birds will benefit from being in the brine 4-8 hours, but overnight will not hurt.
  • After removing the birds from the brine, we lightly season and oil them for charcoal grilling or oven roasting.
  • As with any meat, allowing it to come closer to room temperature before cooking will allow for a more even cooking.
  • Bone-in poultry should be cooked to an internal temperature of 160F
  • Starting at a higher temperature like 400F and then reducing to 325F will help create a crispy skin, but allow internal temperature to be reached without burning.
  • Allow for carry over cooking especially on whole birds. Check temp with a meat thermometer in the thigh area. Once temp reaches about 150F, heat may me turned off and allow meat to rest in warm spot for 10-15 minutes. Temperature will carry over to 160F and allow meat to rest before serving.
  • It is recommended to discard brine after use. 
  • We use this method on our Cornish Game Hens and our Quarter Spring Farm Barbeque Chicken. Enjoy!   

Knife Skills Series: Cutting Okra

Knife Skills Series: Cutting Butternut Squash


Sweet Corn, Coconut Milk, and Fresh Chilies

  • 1 medium onion, small diced
  • 3 various fresh chilies, small diced
  • 3-4 ribs celery, small diced
  • 1T chopped garlic
  • 2T coconut oil
  • 3 pounds frozen creamed corn, thawed
  • 2 cups chicken stock
  • 2 cans unsweetened coconut milk (13.5oz)
  • 1 hand full lemongrass green, tied or banded together or 2-3 root pieces, bruised
  • 1/4 cup lemon juice
  • 1T sambal chili paste
  • In a 3qt sauce/soup pot, saute onion, celery, chilies, and garlic with coconut oil on medium heat until veggies are tender.
  • Add cream corn, chicken stock, and coconut milk stirring to combine.
  • Reduce heat to low and add lemongrass, lemon juice, and sambal.
  • Allow to cook on low heat for 1-2 hours; stir frequently as corn will try to stick and scorch to the bottom if left unattended.
  • Remove the lemongrass and serve.
  • This recipe will make 2-3 quarts of soup, serving about 10 large( 10-12oz) or 20 smaller portions (5-6oz)
  • Total preparation to eating time will be 90-120 minutes.
  • Various chilies used are usually Hungarian wax, serrano, jalapeno, and poblano, but this is up to the chef and how spicy your tastes are.
  • Substituting vegetable stock is fine if you need to go vegetarian.
  • We like serving this soup because it is delicious, but also because it will fit in with the many gluten and dairy free diets. 
  • If it reduces too much and is too thick, you can adjust by adding more of the liquids used. We also add heavy cream to this soup if we do not want to use coconut milk.
  • One quick tip to speed it up or just because it is good is to substitute 2-3T of red curry paste for the fresh chilies, sambal, and garlic. 
  • We get a lot of requests for this recipe and this is the standard version, but I think it is a little different each time we make it so have fun playing with this one!