Foodies know that dining well is about more than just the meal. It’s about the total experience.
With over 200 acres, there’s no shortage of outdoor fun to be had at Elmhirst’s Resort. You’ll find everything from snowshoeing, cross country skiing and hiking to a private snow kiting lesson at this family-run, cottage-style resort on the shores of Rice Lake. By days end though, you’ll be hungry. And what sets this resort apart is its commitment to outstanding seasonal menus made from home-grown or locally sourced ingredients. At Elmhirst’s, you’ll know where your food comes from (hint: down the road).
Maintaining a farm-to-table focus is a lot easier when you have your own farm. Elmhirst’s raises turkeys, Pekin ducks, Angus cows, and keeps bee hives for natural honey. Using an indoor and outdoor greenhouse-to-garden system, they’re able to extend the growing season for herbs and vegetables. What they don’t grow, they source from local farmers. You can’t get more locavore than that.
WHAT’S ON THE MENU THIS WINTER
From the fire in the hearth to the expansive view over the lake, you’ll want to linger over dinner (or their signature Sunday Brunch) in the Hearthside Dining Room.
Lead chef, Malcolm Dobson dry ages the Striploin and Rib Eye steaks for over six weeks to ensure maximum flavour and tenderness. Entrées also include Elmhirst’s Own duck breast and braised lamb shank. For the vegetarians, there’s a Beet Wellington served with a beer bean cassoulet, mushroom gravy and local harvest vegetables.
Chef Jay Nutt, Elmhirst’s new food & beverage director offers great advice on pairing your meal with Prince Edward County wine or a craft beer, like a Northumberland Ale from Church-Key Brewery or a Publican House Ale from the brewery in Peterborough. Desserts are created in-house by pastry chef Bruce Melnickuk. Our recommendation: the wild rice pudding, a recipe handed down from Grandma Mary-Bell Elmhirst.
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Featured Photo (Top): Elmhirst’s Resort
Second Photo: Caroline Elmhirst, gluten-free milk chocolate truffle cake