We are extremely excited to have Shawn Smith our Chef back for a third year. Shawn worked here at the Bighorn River Lodge for two years, took a sabatical for one year in Salt Lake, and has returned with a new and spectacular assemblage of dishes that are receiving rave review from our clients. We are consistantly told that the dishes Shawn prepares are as good or better than the best restaurants in cities like San Francisco, Seattle, Chicago, and San Diego just to name a few. So I want to feature Shawn and some of his creations because the food experience here at the lodge is a major contributor to the overall experience that our clients are so complimentary about. Just look at some Trip Advisor comments and you will see what I mean.
Here is a beautiful pickled nectarine and fig salad with charred raddishes and a whipped ricotta dressing. The nectarines are pickled in a beer vinegar and the raddishes come from our own garden, YUM
Look at this presentation of a roasted rack of lamb, with a romesco sauce and pickled Zursun beans. The lamb chop is pan roasted and butter basted and the beans, which are heirloom Christamas limas from Zursun beans in Idaho, have been marinated in sherry vinegar, olive oil and herbs. Both of these courses are Shawn's own creations and I am constatly amazed at what he always suprises us with. He just has a huge talent for creating something new and mouthwatering all the time.