Posted on July 25, 2011 by Spa Director | in Spa at Stein Eriksen Lodge | No Comments »
Outdoor recreation’s contribution to health should be considered in the context of wellness. For nearly thirty-years, our guests have been experiencing the pletiful year-round recreational opportunities accessible from the back doors of the Lodge.
The Spa at Sein Eriksen Lodge, recently named the #1 Resort Spa in U.S – Condé Nast Traveler 2011 Readers Poll, is a sanctuary for guests to create a sense of balance. We carefully select skin care products guests can use between treatments to enhance their well being and personal evolution.
This month we are higlighting 5 Epicuren skin care products
|1. CxC Vitamin C Complex- A scientifically advanced antioxidant complex designed to neutralize free radicals and their damaging effects. Applied daily, this moisturizing formula helps to dramatically reduce the visible signs of aging and improve your complexion’s overall radiance.
2. Active Sport Treat Sunscreen SPF 30- Active Sport Treat provides imperative broad spectrum protection and leaves the skin feeling non-greasy. This water resistant formula also contains moisturizers and antioxidants that are known to counteract the damaging effects of the sun.
|3. Micro-Derm Exfoliating Cream- An advanced microcrystal exfoliation cream that sloughs off unwanted dry or dead skin cells, leaving the skin feeling soft and smooth. Specifically designed for problem areas such as fine line, wrinkles, congestion, pigmentation variations, and small scars.
|4. Retinol Anti-Wrinkle Complex- A synergistic, antioxidant blend formulated to target and correct the effects of time. Skin will look firmer and smoother, while the appearance of fine lines are diminished to magnify a brilliant, youthful complexion.
|5. Hydro Plus Moisturizer- A rich crème that drenches the skin in moisture while remaining lightweight and mild. This natural, indulging blend helps protect against dehydration for a soft, healthy complexion.
Posted on July 10, 2011 by Chef Zane Holmquist | in Chef Zane | No Comments »
My passion for community involvement is as strong as my passion for creating mouthwatering masterpieces. I take all the programs I participate in very seriously and am involved in programs I feel truly make a difference. It is my great pleasure to participate in the Annual Veggie U Food & Wine Celebration again this summer.
The event is this Saturday, July 16, 2011, on the grounds of The Culinary Vegetable Institute in Milan, OH. I am honored to be a part of an unsurpassed lineup of more than 30 of the nation’s top chefs who will also don their whites ready to serve up spectacular fare to guests to support the Veggie U a not-for-profit organization. Since 2003 I have been involved with the Earth to Table™ science curriculum for fourth grade and special needs classrooms.
I have submitted a easy to make family-friendly recipe to the events Family Table cook book.
Peas & Carrots Mac ‘n Cheese
Serves 4-6 guests
1 tsp olive oil
½ shallot, minced
2 cups milk, whole or 2%
¼ cup cream
3 ½ cups white cheddar cheese, grated
3 tbsp cold water
1 ½ tbsp corn starch
Pinch of nutmeg
1 tsp kosher salt
½ tsp ground white pepper
10 drops Tabasco Sauce
1 lb pasta (whole grain fusilli or penne), pre-cooked 8-10 minutes
1 cup fresh peas, shelled
1 cup farmers baby carrots, cut into disks and blanched
½ cup diced ham (can substitute sautéed turkey)
½ cup panko bread crumbs
2 tsp butter
• Heat of thick bottom 4 qt sauce pan over medium heat, add oil and sauté shallots for 2 minutes until translucent.
• Add milk and cream to pan and bring to a slow boil.
• Mix 3 tbsp cold water and corn starch. Turn down the heat and whisk into the milk. Continue whisking for 1 minute or until sauce has thickened.
• Add 3 ¼ cups grated cheese slowly to the sauce and whisk until cheese sauce is smooth.
• Add salt, nutmeg, ground white pepper and Tabasco Sauce.
• Mix in the cooked pasta.
• Cut the baby carrots in discs and blanch in salt water for 1 minute then cool immediately in an ice bath and drain.
• Add the fresh peas, blanched carrots and diced ham.
• Place pasta and vegetable mixture into a 6 quart baking dish and top with remaining ¼ cup of cheese.
• Melt butter and mix with bread crumbs. Cover the top of the dish with the bread crumbs and bake at 375 degrees for 20-22 minutes or until top is bubbly and beginning to brown.
Posted on July 7, 2011 by Sarah Myers | in About Stein Eriksen Lodge | No Comments »
Travel + Leisure just released the results of the 2011 World’s Best Hotels, as voted by their readers. We are so pleased to receive the #2 hotel in USA & #27 worldwide.
If you haven’t had the opportunity to experience the Lodge you can enter to win a luxury three-night stay this winter for you and a guest.
Enjoy an après ski horse drawn sleigh ride from the back steps of the Lodge.