Archive for the ‘lodging in Bigfork’ Category

Pesce in Acqua Pazza – From the sea to the plate in minutes

Saturday, March 5th, 2011

Cuando los ingredientes son óptimas, la cocina puede ser simple.”

“When the ingredients are optimum, the cooking can be simple”.

No truer words have been written, especially when it comes to fresh -beautifully fresh - fish still redolent of brine, eyes bright, firm fleshed and loaded with culinary possibilities. Last evening four Americans showed up at the dock, a stringer of corvina (sea bass) in hand, and a request for dinner. The menu was already set for the Cala Mia dining room, and with only 30 minutes before the hotel’s guests would be arriving, an uncomplicated dish was required.

I remembered reading David Shalleck’s Mediterranean Summer, a biographical journal of his first year’s as Chef on a luxury sailing yacht in the Med, and how he was challenged to create new dishes every day using only the freshest of ingredients for his discerning and demanding owners. Cheffing at an isolated island resort is similar to cooking on a yacht…you just can’t make a quick run to the market when the whim hits you. So you get creative and simplify, simplify, simplify…and use what your location offers up…in this case fresh fish.

One of Shalleck’s ‘go to’ recipes was Pesce in Acqua Pazza (Fish in Crazy Water), a traditional Neapolitan dish that exemplifies simplicity.  With Cala Mia’s ‘go to’ guy, Beto, cleaning the sea bass, I began to assemble the dish. Thirty minutes later, as our four fishermen finished their first course of organic gazpacho with Feta and virgin olive oil, their pesce was served.  After the ‘oohs and aahhs’, silence reigned as they quite obviously enjoyed their dish. (Although I would like to take full credit for its success, the kudos go to the Neapolitans who for centuries have mastered the art of simple, yet elegant dishes; and of course, the tasty corvina.)

Pesce in Acqua Pazza (Cala Mia Style)

Ingredients:  

Fresh fish…the best is flaky fish like halibut, snapper, bass or grouper.

Garlic

Firm, ripe tomatoes

Italian Parsley

Zucchini

Capers

Kalamata Olives (optional)

Leeks

Virgin Olive Oil

Sea salt and white pepper

[Although this recipe is designed for cooking whole fish, I have adjusted it to individual-serving stoneware  oven-to-table dishes.]

Brush the ramekins with olive oil.

Cut fish into 1″ chunks and season lightly with salt and pepper.

Layer the ramekins with thinly sliced leeks, zucchini and a touch of minced garlic.

Place the fish chunks on top of the vegetables.

Place thinly sliced tomatoes over the fish.

Sprinkle with minced parsley, a bit of diced kalamata olives and capers (rinse both well to remove excess brine).

Drizzle with olive oil and cover for the oven.

Note: The dish will appear somewhat dry, however, after 15 minutes in a 350 degree oven, the fish will be simmering in a lovely bath of ‘crazy water’. Do not overcook!

Bon appetit! Chef Kate

Dust off that Fly Rod! Spring is almost here…sort of!

Wednesday, March 2nd, 2011

Ahh…the smell of spring is in the air! Well, not quite yet, but it isn’t too early to dust off your fishing rod and make your “Winter Is Over!” plans for visiting Swan Lake and the Horse. Our popular Spring Fisherman’s Getaway is back! Join us between May 20th and June 29th for our all-inclusive package for two: 2 night’s lodging with dinner and breakfast, and complimentary bottle of wine upon arrival…for only $259! And don’t forget to bring the pup – non-smoking dogs welcome!

[When making your secure on-line reservations, please write ‘Spring Specia’l in the Notes. You will receive a price-adjusted confirmation by email within 48 hours.]

This Christmas, We’re Going to the Dogs!

Sunday, November 28th, 2010

 What’s a snowy white Christmas without a leisurely ride with your very own team of ardent sled dogs? Not quite perfect! And here at the Horse, we are all about providing a picture postcard perfect Christmas for you complete with wonderful food, cozy rooms and your very own sled dog experience.  Join us December 25th for one of Chef Kate’s memorable Christmas Suppers featuring roasted organic goose, sugar-cured ham and all of the traditional trimmings, then settle into your warm and cozy room for an exceptional night’s rest. In the morning, you’ll be greeted with a hot cup of Montana Coffeee Traders French Roast and a delicious breakfast … and then the real fun begins! You’ll meet the snow-loving pups of Base Camp Bigfork for a leisurely ride through a winter wonderland, or if you’re up for some real adventure, you can learn to mush your own team!   This special package for $269  is limited to seven couples only (your pup is welcome too).  To secure your Christmas Sled Dog Adventure, call 406-886-2080 today.

Not willing ‘to go to the dogs’? Please join us for Christmas Supper. $35 per person, one seating only at 5pm, December 25, call 406-886-2080 to make your secured reservations.

Exceptional “Date Night” at the Horse with our second Chef’s Tasting and Wine Dinner!

Thursday, July 8th, 2010

Join us Tuesday, July 13th, 6:30pm  for our Chef’s Eastern Mediterranean Tasting and Wine Dinner. Last month’s event sold out and everyone had a brilliant time with some fab food and unique wine discoveries. This month we’re featuring the cuisine of Turkey, Cyprus and the Eastern Med. Check out the menu and the wine pours and give us a call. Limited seating!

Our Menu

 Borek with Ezme – Delicate phyllo rolls filled with organic spinach and Feta floating in a chunky roasted tomato and bell pepper sauce. The Pour: Lachini Rose of Pinot Noir, Willamette Valley, Oregon

Salad of Watermelon, Chevre, and Organic Blueberries in Kafir Lime and Mint Vinaigrette.  The Pour: Domaine de La Greffiere Macon Charnay, France

Roasted Baby Eggplant with Lebni – Organic eggplant stuffed with charred vegetable salad drizzled with a yogurt, garlic and walnut sauce.  The Pour: St. Innocent “Zenith” Pinot Noir, Mark Vlossak, Willamette Valley, Oregon

Veal Manti – tender veal dumplings in roasted garlic and butter sauce.   The Pour: Domaine DuSeigneur Lirac “Antares”, France

Char grilled Minted Lamb Kebab with Cypriot Rice Pilaf.   The Pour: Carlisle “Pelkan Ranch” Syrah, Mike Officer, Sonoma, California

Traditional Baklava and Almonde Chocolate Pistache with Chilled Honey Pistachio Soup.  The Pour: Turkish Coffee

$109 per couple, Limited Seating, Secured Reservations Call Kathleen 406-886-2080 x 3 Laughing Horse Lodge, MM 71.5 Hwy 83, Swan Lake

Al Fresco Dining in the Horse’s Spectacular Garden!

Tuesday, June 15th, 2010
The Garden is open for your sipping pleasure!
And what a garden it is this year…so leave your daily stress at the door
and enjoy a delicious glass of wine and an al fresco meal while you bask in
the golden silence of a lovely Swan Lake evening.
To celebrate the arrival (finally!) of summer, this weekend we’re presenting a refreshing Mediterranean Antipasti Plate for two
with two glasses of Gain Bay Cabernet  (a Stag’s Leap appellation) for $25. You’ll enjoy freshly char grilled and marinated
vegetables bursting with the flavors of Sardinia, an assortment of Greek olives, hard Italian meats, and yeasty French artisan
bread with rosemary olive oil perfect for dipping. 
Reservations: 406-886-2080
PS. Thanks to our many swallows and brown bats, the garden is mostly mosquito-free!

What to do on a rainy afternoon in June….Drink Beer!

Saturday, June 12th, 2010

Our second annual World Tour of Beer at the Horse was another resounding success, albeit, a more subdued and dignified affair this year with the soothing guitar of local NPR celeb John Floridis and 26 true beer afficianados huddled over their note cards and Angus Sliders. The pros from Rocky Mountain Wine Distributors pulled out some exquisite and hard to find beers from Europe, California, Pennsylvania and South America – 14 in all were served along with a table laden with the efforts of our new “Kitchen Slave”, Andrea Wight.

(Andrea doesn’t like the term chef or cook so we are calling her KS as

This horse loves the Belgian Duvel!

she has been slaving away in the kitchen learning our menu and creating some wonderful new dishes drawing on her recent experiences at Caneel Bay in St. John  and Zola’s in State College PA.)

Andrea spent the afternoon turning out an array of canapes that would make any beer drinker salivate…Beer Battered Mushrooms with Chipotle Dipping Sauce, Angus Sliders with Arugula and Horseradish Cream, Poached Shrimp, Smoked Salmon and Dill Cucumbers, Classic BBQ Wings, Ahi Sashime with Wasabi Ginger Sauce and the piece de resistance…bittersweet chocolate and raspberry truffle squares to accompany the Lindeman’s Frambois (a Belgian raspberry beer that is the nectar of the gods!).

The highlight of the evening was Xingu, a black Brazilian beer that to my pallet tasted like roasted figs…and I love figs.

The Horse added a few of the more popular finds to our Beer Menu for the summer including Victory Prima Pils, Einbecker Pils, Duvel Belgian Golden Ale, Samuel Smith Oatmeal Stout and Ayinger Brau-Weisse. On tap for the season are three local beers – Great Northern Brewery’s Wheatfish and Kettlehouse’s Cold Smoke and Double Haul IPA.

If you’re looking for a relaxing escape for a few hours or an evening, take a drive over to the Horse, grab a cold one and set yourself down in our glorious garden…heaven is that close.

Down Island Cuisine Menu for Chef’s Tasting June 22nd

Wednesday, May 12th, 2010

Tuesday’s Tantalizing Travel Tastings At The Horse Join Chef Kate and crew as we explore various culinary regions of the world.  You’ll enjoy a tempting six course tasting menu complete with unique beer and wine pairings in the intimate and fun atmosphere of Horse’s dining room or garden. 

 Each evening commences at 6:30pm with a casual presentation by a local travel professional, and an offering of tasty morsels and conversation regarding the region being explored.  Bring your travel adventure stories!

 Dinner begins at 7pm. One seating only, limited to 24. Secured reservations required. $69 per person, $109 per couple.

 Down Island Cuisine Menu – June 22nd

 Carrot Coconut Bisque with Candied Ginger Tuile 

Curried Chicken Roti with Cilantro Crème Fraiche

 Golden Beets, Fennel & Bahamian Conch Salad with Lemongrass Aioli

 Jerked Mahi Mahi with Grilled Mango and Chile Relish  Served with Miso Sweet Potato Puree

 Saban Spiced Goat Stew with Cruzan Rum Fruit Bread

 Burro Banana Tart with Tropical Fruit Salsa

July 13th, 6:30pm – Cuisine of Turkey

July 27th, 6:30pm Cuisine of Argentina

August 10th, 6:30pm Cuisine of Morocco                                                                                       

 August 24th, 6:30pm Cuisine of India

406-886-2080          www.laughinghorselodge.com

Tuesday’s Tantalizing Travel Tastings at the Horse

Thursday, March 4th, 2010

Join Chef Kate and crew every second and fourth Tuesday of the month as we explore various culinary regions of the world. You’ll enjoy a tempting six course tasting menu complete with unique beer or wine pairings in the intimate and fun atmosphere of the Horse’s dining room or garden.  We begin June 22 with ‘Down Island’ Cuisine followed by explorations of India, Singapore, Argentina, South Africa, Turkey and Morocco. The evening commences at 6:30pm with a casual presentation of tasty morsels and convivial conversation regarding the region being explored. Bring you travel adventure stories! Dinner begins at 7pm. One seating only, limited to 24. Secured reservations required. $69 per person, $119 per couple. 406-886-2080.

A Heartfelt ‘Thank You’ to Old and New Friends from the Horse on Finishing Our 10th Year

Thursday, October 15th, 2009

As the snow begins to sugar the mountain tops here in Swan Lake, I begin the task of closing the Horse for the long winter. First the gardens, so lush and beautiful this year, are cut back and a few tears fall as the last of those glorious hollyhocks are stuffed into the mulch bag – their seed pods carefully saved for gorilla gardening around the neighborhood. Those monstrous hanging baskets of sunrise pink petunias are delivered back to the nursery and the drip systems are drained. The herb garden – so prolific this summer – gives up the last sprigs of lovage, savory and tarragon to flavor the fall stew bubbling on the back burner.

The highway is quiet, the lake even more so. No jet skis, boats or swimmers – just flocks of migrants heading south stopping in for a quick bite and respite. This is my favorite time of year – full of gold light and the smell of winter on the air. The few visitors coming through the door are a hardy breed seeking stillness and ready for any weather Nature may send their way.

It has been an amazing season thanks to the many returning guests who over the years have become good friends. And so many new faces that portend an even rosier future for the Horse.  It has been 10 years since the doors opened and what a wonderful ride it has been…fascinating visitors and guests, exciting stories of traveling adventures, quiet moments on sunset contemplations and the absolutely wonderful gratification of knowing that my staff and I have contributed in some small way to making special memories for you and your families.Kathleen on porch

Although the lodge will be  closed November 1 thru April 30, we won’t be idle…upgrades and improvements will take place over the winter to make your 2010 stay even more comfortable.  On behalf of Nikki, Cooper, Sampson and Juliet – thank you – for the hikes, the cookies and the new vocabulary (Sampson has incorporated a distinct New Jersey accent and now knows the main theme to Encounters of the Third Kind!)

For all our new and old friends – have a safe and exceptional winter. We’ll be looking forward to welcoming you back to the Horse next year.  Kathleen

Laughing Horse Lodge Ranked #1 – Best Food in the Valley!

Tuesday, August 11th, 2009

The Horse is quietly celebrating its 10th year of providing the most intriguing and delicious menu in the valley, but the best kept secret in the Flathead may be a secret no more. Guests have been posting their reviews  of the Horse on the nation’s number one independent travel review site – www.tripadvisor.com – in ever increasing numbers, catapulting the Horse to the number one position in the region. Ranked highly in areas of quality, value and service, the Horse continues to deliver consistently great food, affordably priced in an atmosphere of warm Montana hospitality.

Chef/Owner, Kathleen Moon and her superb staff make certain that every visitor has a personal and singular experience, a sentiment stated over and over again in the reviews posted at tripadvisor and bedandbreakfast.com. ‘We’re not for everybody,” admits Moon, “the lodge offers up clean and comfortable, yet very basic accomodations with few amenities beyond the natural beauty of the Swan Lake area…so if you need the pool, the in-room TV, cell service and a perfectly stirred martini…we’ll help you find a nice hotel in Kalispell. But if you want quiet solitude, the company of a sweet dog, a great bottle of wine and a good book, with fabulous food (of course!) then this is the spot.”

To discover the charms of this Laughing Horse, visit www.laughinghorselodge.com and book an overnight stay, or just come out for the some delicious dining and music.