ISBN-10:
0762725702
ISBN-13:
9780762725700
Pub. Date:
Publisher:
Montana Table: Recipes from Chico Hot Springs Resort

Montana Table: Recipes from Chico Hot Springs Resort

Hardcover(First Edition)

$22.95
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Overview

For more than 100 years Chico Hot Springs Lodge, nestled below Emigrant Peak in Montana's Paradise Valley, has enticed visitors from far and near with its exquisite service and fine dining. Most folks come for the natural hot water pools, but it's Chico's rustic charm and unpretentious glamour that draw visitors again and again.
The restaurant at Chico has earned a reputation for excellence with its classic and sophisticated fare—exquisite appetizers such as smoked trout and baked brie with huckleberry sauce, a variety of salads freshly picked from Chico's large garden and hot spring greenhouse, numerous entrees including choice cuts of Montana beef and bison, outrageous desserts culminating in their famous Flaming Orange, and an extensive hand-picked wine list.
This cookbook reveals all the favorites (more than 100 recipes) and provides home cooks with the detailed information and tips to reproduce Chico meals from a simple dinner to an extraordinary picnic, barbecue, or wine cellar party. Filled with color food photographs and historic lodge photographs and historical tidbits, this book displays a visual feast of this getaway on the Yellowstone River.


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Product Details

ISBN-13: 9780762725700
Publisher: Rowman & Littlefield Publishers, Inc.
Publication date: 05/01/2003
Edition description: First Edition
Pages: 144
Sales rank: 727,919
Product dimensions: 8.50(w) x 10.88(h) x 0.62(d)

About the Author

Seabring Becht Davis is an award-winning journalist who lives in Livingston, Montana, just north of Chico Hot Springs Lodge. A patron of Chico for more than a decade, she is intimately familiar about its notable menu, wine list, and outstanding location.

Read an Excerpt

Mixed Greens with Orange-Ginger Vinaigrette
One of the all-time most requested Chico recipes, guests rave about the dressing on this salad. It's simple, sweet, and refreshing. Through the years it has become a nostalgic favorite. For best flavor, prepare the vinaigrette a day or two in advance of serving this salad.

Orange-Ginger Vinaigrette:
Zest and juice of 1/2 orange
2 tablespoons minced fresh ginger
Juice of 1/2 lemon
1 cup red wine vinegar
2 teaspoons ground black pepper
1/4 cup orange juice concentrate
1/2 cup sugar
1 cup canola oil
1/2 cup extra virgin olive oil

1 pound mixed greens
1 carrot, peeled and grated
2 tomatoes, quartered
1/4 cup sliced scallions
1 cup croutons

To prepare Orange-Ginger Vinaigrette: Combine zest and juice of half an orange, ginger, lemon juice, red wine vinegar, black pepper, orange juice concentrate, and sugar in a blender, turn to high speed. Combine canola and olive oils; while machine is running, drizzle in oil mixture slowly. Let dressing sit at room temperature for one to two days.

Arrange greens on individual serving plates Top with carrots, tomatoes, scallions, and croutons. Top with Orange-Ginger Vinaigrette.

Serves 4

Table of Contents

(1) Introduction (2) Chico Mornings (3) Starters (4) From the Garden (5) Main Courses (6) Desserts (7) Entertaining Chico Style (8) Chef's Cupboard (8) Index

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