| Show I I I PV Sunday September 2 1990 The Salt Lake Tribune - i 4 -- e ' tA " ( 1 i- ' 1 -4 - :-- --- 1 - --A 'I ': k tt C151 7- '1 ' - -- f- 1 'f i - -- 0 - 2: r ' (‘ ' - r ' 1 I '' lt z i' N It Olkiii ' i a - '141 line Pose l'"'- r4'' : f ift' t 0 i at The 8tli a 9 A 'a ten 4":117t- I' I- ' -'- 4t '' - I ' - - -- : '' ''t - 'I '- - 40 '''' : : '‘'' - ro l' -- - n oued ' ' c - '' g- - - -'- t1 k :i - ' t Sauce tempting specialties to awaken ap breasts with mushrooms cheeses i I i 1 i 1 1 0 In skillet beat butter Saute onion until translucent Add wine and bring to a boil Reduce to 2 tablespoons Stir in heavy cream peppercorns and tarragon Continue cooking until reduced and thickened Remove from heat correct seasoning Spoon Sauce on serving plates and place sliced chicken breast atop 0 't i C ii:10 I 4410 115::i11 ji I 4 1 4 a T"-'- - 14 -"c : -- i - '1 it ' - ' z - ' c‘ t a14'z II? itte' Lxi- ' pmwL'4 i 4 it t A- 4 I-- r - J --- ‘k ' - - - n3M ' - - - m -- t 1 limo - I - ' tv ' J't' ' i 1 ' Jt - er- '67'4 '''' - t 11 Liettor - 1N -- 14 ''j : - :' -- 1 -- — tr i'l 4it : tyt1r - to t4 ' '' ""'- '' ' tr-- ' '”' 4 4 """0---4- 4 - ' ' ' it - - ''‘1 - os- - '''''''')'"""" m ' ' t ''' "':' - 4 " t ' ' 11 r - '4 11 41 ! '- '"')144A i 1 - -- - f ? - '414 0' - - ' v-- ) o "'"‘'"" -: t4 4er': - 'A A'it' - 0 ' ': 0' 1 '0 I i - z- t A 't r- t ' tt- ' - er Z 'r v - - '' - ' - o ' 1 :4 -- ' o' - ' 14 -- L')"''"1 '''-i" -- - - --- Executive Chef James Bertrand prepares the food matching scenery at The Alpine Rose -T- ribune Stott Photos by krtston Jacobsen cafeteria-typ- Barbecued Salmon With Charred Red Pepper Buerre Blanc 2 red bell peppers 0 cup white wine 1 tablespoon white wine vinegar e food was the order of each day Now we are functioning my style: Food as spectacular as the scenery Our goal is to make certain this is true with every meal that is served" An efficient kitchen crew helps Chef Bertrand accomplish lofty goals "Andy Agardy my sous chef is brilliant" Chef Bertrand suggests "He is in charge of so many important details I couldn't do it without him There are four or five other valuable key people" Chef Bertrand and his team also manage closeby Molly Green's Brighton's private club The Alpine Rose has a colorful history In the 1930s Alfred Launer with grand dreams y for his log cabin took great care and skill expanding it into an alpine tourist lodge The original walls were whole logs held in place with white mortar The main room was decorated with tanned skins of cougar brown bear mountain goat and the like There were two dining rooms each with a granite fireplace Mr Launer prepared all the meals for his guests on a large coal range he affectionately called "Old Bertha" In 1945 The Alpine to Henry S Florence and was to expand again With building materials difficult to come by Mr Florence purchased the vacant Brighton Hotel on Silver Lake He dismantled it using the to wood to put the addition on the build three guest cabins The lodge was used regularly for weddings and conventions throughout the year arid to accommodate campers in summer months and skiers during the winter In 1954 Mr Florence sold the lodge Ownership changed a number of times until a fire destroyed the structure in 1965 The Alpine Rose was rebuilt as a modern structure over the old but decor holds cherished photographs and memories of the past Treat yourself to the beautiful drive up winding Big Cottonwood Canyon for a relaxed brunch or dinner at The Alpine Rose prepared by Chef Bertrand and his excellent staff Enjoy these recipes Some clamor for yogurt with fresh fruit Oth- ers feast on fiber And there are those who still want their omelets or bacon and eggs Sunday brunch Diners crave all kinds of specialties for this popular eating occasion Some yearn for pancakes swimming in melted butter and maple syrup while others will make do with a Danish or a cranberry bran muffin or two while they munch a stun- ning brunch featuring prime rib barbecued turkey seafood Chicken Breast With Mush- rooms and Three Cheeses and Green Pepper- corns sole feta- stuffed chicken breast baked ziti pasta salads and other salads The sissies settle for a bowl of cereal Sunday brunch in the mountains at The Al- pine Rose offers these specialties — and more — at the recently renovated restaurant which stands guard over Brighton Ski Resort high in beautiful Big Cottonwood Canyon Sunlight showcases the artistically present- ed brunch buffet with an impressive array of temptors For eye openers start with chilled juices and beautiful fresh fruit of the season Then pick and choose Top off the meal with irresistible homemade sweet treats Executive Chef James Bertrand makes it all happen as he plans what's cooking in The Alpine Rose kitchens The chef who hails from Miles City Mont attended Billings Vocational Center Cooking School He was chef for one year at Mon- tana's renowned Chico Hot Springs Resort Paradise Valley before traveling to Big Sky Resort and a three-yea- r stint at Huntley Lodge and Andiamo Bistorante In January he came to The Alpine Rose as food and bey- erage manager and executive chef Boyne USA Resorts Boyne Mountain Mont is par- ent organization to The Alpine Rose which is open until the ski season Wednesday nights 5 to 10 pm for the Western Barbecue Friday night 5 to 10 pm for the Fish Broil Sunday brunch 10 am to 2 pm "My first impression here was not a happy ' -'It ' j1 i' r4 ' 1e 5' ' - A 5 1 ' ' -ir f ' - 74 4 0A" one" Chef Bertrand said "Boring By Donna Lou Morgan Tribune Food Editor BRIGHTON Big Cottonwood Canyon — e - Ae butter tablespoon 3 tablespoons minced onion cup white wine cup heavy cream 4 teaspoons green peppercorns 1 teaspoon fresh tarragon en I : Ivvk 1'o 4 0 usw 4 ' Pound chicken breasts with a meat tenderizer until about h thick In a food processor fitted with steel blade combine mushrooms shallots lemon juice and process until finely chopped Saute mixture in 2 tablespoons butter over low heat until almost dry Lay chicken breasts flat on work surface Divide pureed mushroom mixture on breasts leaving a 14 Combine cheeses and sprinkle evenly over mushroom lianycehrstitriopliobnretoaps jelly-rol- l style toward uncovered strip IDredge each chicken roll in flour then egg mixture then bread crumbs Deep fry until lightly browned then transfer to oven and bake at 350 degrees for 25 to 30 minutes Slice chicken breast rolls thinly and place over Sauce on serving plates ' t - N 'ti -11- V iv x‘ ts - s cop) I Qat :' -' ' 1- 1 N - ''' '' ''''-- - '4 - ' -- Z - - - Flour 2 eggs beaten Bread crumbs Sauce v ' - ' - t At -' K '' At Je petitebrunch lAgr 1 ilfe'r-- It -- Brighton -at :'''"4n: t - ' '40 0 :' ''t I A ' 1 1 1 ' I - i ' :'$ if-- 1 -- -- 0' grated fresh Parmesan cheese grated fresh Asaigo cheese grated Mozzarella cheese 2 ounces 2 ounces 2 ounces to - - ''"1--A4- 1 - ‘ ' - r 1 ' - 40 ' 7- Jt"' r ( 1 N 1 ' 1 ' ) ---- 39 4 4 -- I- 1 i - - r ----- : )1 - 'tofA'f- - 1 r is-''''- 7 i-- i - e N - 4:::--r- 1 - ' i'f ---- ‘ Chicken Breast With Mushrooms and Three Cheeses and Green Peppercorns (Chef James Bertrand The Alpine Rose) 4 chicken breasts bones skin removed (8 ounces each) 1 pound fresh mushrooms 4 shallots minced 0 teaspoon lemon juice - - "1 l - --- t ' -1 - - - 14 1 cup minced shallots cup heavy cream 6 ounces butter 4 salmon fillets (6 to 7 ounces each) i Char red peppers over gas flame until black (or blacken in 350 degree oven) put i n paper bag for 15 minutes In saucepan add white wine vinegar and shallots Reduce mixture to syrup consistency Add cream bring to simmer Start reducing Remove peppers from bag Discard black skin on outside of peppers Chop finely Add chopped peppers to cream reduction Continue reducing to desired consistency Add cold butter in small amounts while rotating pan in a circular motion over low two-stor- heat Prepare grill Brush both sides of salmon with oil and season with salt and 12 teaspoon pepper Place fish on oiled grill Set 4 to 0 inches from coals Grill turning once until salmon is lightly browned outside and just opaque in the center about 8 to 10 minutes Serve with Charred Red Pepper Buerre Blanc Makes 4 servings Rld Banana Almond lee Cream sliced almonds cup 8 egg yolks 1 13 ld cup sugar 2 cups milk 2 cups heavy cream 12 teaspoon vanilla 13 cup honey 0 cup dairy sour cream 4 ripe bananas Preheat oven to 350 degrees On a baking sheet toast almonds for 12 to 15 minutes set aside Whisk yolks and sugar together in a mixing bowl In a saucepan bring milk cream and vanilla to a boil Whisk the hot milk mixture into the yolks then return to saucepan Cook over low heat until the custard coats the back of a spoon Puree the honey sour cream and bananas in a food processor Add some of the cream to liquify Stir the banana mixture into the custard add almonds and chill Place in ice cream freezer tub and freeze according to manufacturer's directions emignisfingissamsznommoiniw i 5 I- IN t !: 1 k i I A SERIES r (I t b 1 T P1 00000 olg A THE PLAY CHALET' li ' I 10 CREATIVE PLAY AREAS 1 ) I - 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