Chef Daniel Miles and his kitchen team, which was made up of his own family plus the lodge staff, put in a big day of prep work for our Winter Beer Dinner. We hope you will enjoy these scenes from the kitchen.
Photos by PhotoRx Media. Click on an image below to open the photo gallery.

Parsnips for parsnip puree

Sour cherries cooking in bourbon

Flaming bourbon

Sugar for candied almonds

Jim Beam for sour cherry bread pudding

Crostini

Chef Daniel Miles taste test

Nutmeg

Nutmeg + Joe Breker photobomb

Nutmeg

Garlic

Phillip Breker at the slicing station

Butter and fennel for parsnip puree

Crimini mushrooms

Peeled apples for parsnip puree and peeled fancy carrots for main course

Spicy candied marcona almonds for salad

Sour cherry bread pudding

Chef Daniel's kitchen crew

The prep team

Sliced crimini mushrooms for mushroom soup

Chopped jalapenos

Chef Daniel rolling a fresh herb sachet as a 'flavor packet' for the mushroom soup

Fresh herbs for mushroom soup

Veggies cooking for parsnip puree and mushrooms sauteing for soup

Fresno peppers for citrus vinaigrette

Scallions

Chef Daniel Miles mixing salad dressing

Pureed sauted mushrooms for soup

Making celery infused olive oil

Wild oyster mushrooms for soup

Wild oyster mushrooms

Joe Breker, the steak guy!

Fresh ground coffee for bread pudding sauce

Fresh roasted Mighty Missouri Coffee Company Guatemala Roast for bread pudding sauce

Wild oyster mushrooms

Coarse kosher salt

The tables are set

Place setting

Menu

Great room

Great room
Looks fabulous, so sorry we had to miss it, can’t wait for the next event! Congrats again on a great idea.