MOUNTAIN LIFE - Blue Mountains | Winter 2020

66 Alpine Ski Club Julie Carter at Men With Knives Catering works with her staff to bring the flavours of her ceaseless world travels to the kitchen. Each station head integrates the week’s theme into their ever-changing recipes, and the rolling food cart adds a street-vendor vibe. Charcuterie boards bursting with colour, and pretzel bites with mouthwatering beer-cheese dip are fresh, crowd-pleasing apr è s staples. Beaver Valley Ski Club Putting a sophisticated spin on typical apr è s dishes, Chef Keith Hagedorn elevates wings and loads fries with elaborate toppings. His après menu, with plates sized to share, tempts even the finest epicurean: hot and flavourful butter chicken with coconut rice and fresh grilled naan; charcuterie boards with house-smoked duck breast and wild blueberry compote, fresh beet chips, and savory house-made duck rillettes. Devil’s Glen Country Club Chef Jim Hockley adds flair and freshness to traditional après dishes at this quintessential heavy-timbered ski lodge: spicy vegetarian samosas served with house-made cilantro chutney; riot-inducing alpine fries tossed in truffle oil, herbs and parmesan; crunchy, rich cauliflower bites that encourage a call for just one more round. Georgian Peaks Club As the hill empties and the iconic stadium-seating fills to capacity, members at The Peaks warm themselves with apr è s favourites. With hot, fresh soups and rich, timeless flavours, Chef Mike Sarlo aims to evoke feelings of family and home. Topping this list is his crispy, satisfying grilled Cubano sandwich, with thin-sliced ham and melt- in-your-mouth roasted pork. Osler Bluff Ski Club Beneath the fine millwork of Osler ’ s recent clubhouse renovation, Roadrunner Foods ’ Chef Rob Saunders puts an Asian spin on everyday modern cooking with light, healthy bowls: house-made Japanese gyoza; poached egg with jalapeno curry, baby bok choy and avocado pulp on quinoa with pickled daikon and carrot; spicy toasted sesame udon noodles with fresh cilantro, scallion and sambal. Toronto Ski Club Chef Matteo Gironi ’ s apr è s menu offers specialty stations that reflect his diverse background and European heritage: a Spiedini bar with mini skewers and rich sauces; oyster martinis with buffet- style toppings; a carving station with scrumptious in-house Traeger- smoked peameal sliders, served on Thornbury Bakery ciabatta rolls with an assortment of fresh garnishes.