Lodge Report for June 23

June 24, 2019 by Duane Foerter0
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QCL diningSo it has been a busy start to the 2019 season in the food program for special events and derbies. We have had amazing guests in the private houses and I have enjoyed cooking and coming up with some new dishes.  Now in my fifth season at the lodge, I’m thrilled to see so many returning guests and this year I get to share the experience with my husband Mark Ross. This place has changed our lives.  Every day of every trip, we have the opportunity to create something new and exciting on the culinary front!

QCL diningOur first big event was the Appy Walk to start the season with a bang. We built 3 action food stations offering flaming prawns, a grill station, and a raw bar with many other tasty treats along the Totem House walkway.   Even little projects like a breakfast smoothie bar for groups using the conference center are a source for personal satisfaction.

For the White Gold Derby we smoked a whole 50-pound pig for 20 hours, then plattered and walked it all the way from the main lodge to the dock for the wrap up party. It was a huge hit.

For some groups we bring in fun ingredients and create new dishes and “show food”stations for nightly events.

QCL special eventsNo matter whether I am cooking an intimate dinner for eight in Totem House or 16 on the lawn at the Charlotte House, there is an amazing culinary team with me. We enjoy collaborating to deliver memorable dining events to enhance the fishing and adventure activities our guests are here for.

I love hearing about guest experiences on the water and get excited for all who get to catch the big one. This place is something special for both guests and staff to create a unique and special experience. I am so excited for the months ahead with so many groups left to cook for!

Amanda Ross –Private Event Chef


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