THE PROMISED LAND
This is not a post about the beach for a change. McGillivray pass, in fact, is the furthest thing from the beach you could get but we do have some incredible sunsets.
Sometimes life throws you a bit of a curveball and as the saying goes; when one door closes another opens. And, opening the door to Whitecap Lodge (after kicking all the snow off my boots) will always be one of my favourites to walk through.
There is something magical about this area and I might be bit bias as it was here that I solidified my passion for this current cooking lifestyle I’m living and loving. “Jumping into the fire, nice. Welcome!”, as Lars said to me when we first met in the kitchen at the newly installed stovetop/oven 4yrs ago, and it’s still a fire I’d happily and always jump into. It’s a bit of a family affair after all and that feeling is respectfully & naturally adapted by staff when there. Realistically everyone involved in making this place run is all time… some of the best characters in the business.
Sure, just over 3 weeks ago you couldn’t pull me away from salty hair and sand but it took all but a hot minute and a Heli ride through familiar mountains to remind me how much I crave the middle of nowhere, menu planning, the groceries go in the car-out of the car into the house-into boxes-back in the car-packed into the Heli-out of the Heli-unboxed and put away at the lodge rush, meeting new people, feeding them and snow. Also after some much needed time off away from my knives I was inspired again. You could say I was even feeling a little rusty but as quick as I whipped up some #sandmeesh’s for the incoming guests the cobwebs were gone.
The guides herd the group outside I fire up the record player; JJ Cale - Naturally is my first go to (it belonged to Chili after all) but the whole collection is nothing but bangers thanks mainly to Sheila plus staff and guests who have contributed. Then I get myself organized making sure to show Ron where our XL bag of salt n’ vinegar Miss Vickie’s is stashed, smash a coffee, turn up the music and get to doing what we the lodge chefs do best; cook our hearts out… après is inevitable.
It’s hard to not smile all the time up here, I really love it and am so grateful for the opportunity to spend time up here in both the summer and the winter; hard to pick a favourite. Either way I thrive here on every element. I love when I’m skiing or hiking with the guests. I love how quite the lodge is when everyone leaves for the day. I love drinking a coffee on the deck. I love cheersing a tasty beverage with guests at the end of an awesome day. I love kitchen dishwashing dance parties. I love all the signage. I love all the old stories and new ones. I love that guests become friends. I love creating food for people to eat.
I guess what I’m trying to convey is that there is something to be said about how special sharing time with people in small backcountry settings is. Grateful yet again, and daily, that I play a role in the overall experience.
Life up here is #surprisinglygood.
Sometimes I want someone to pinch me… how can this life of mine be real?! If you asked me what I thought I’d be doing now three years ago I’m pretty sure it wouldn’t have been this… yet I can’t picture myself doing anything else now let alone I’m absolutely loving all the opportunities I’ve had and the overall joy that cooking brings me. Honestly, it really wouldn’t have been winter for me if I hadn’t cooked in this kitchen and sent plates through the pass for people to enjoy. So, it all worked out in the end, like it should.
I think I’ll avoid someone pinching me so I can keep riding this dream wave to the next cooking spot… who knew Nomadic life would be so fun?!
See you out there somewhere!
NOTE:
You can find the link to my Soy-Maple Salmon recipe used in my SALMON BOWLS pictured above here on the Whitecap page along with my Spanakopita & Meesh’s MTNSQ recipes here. Happy cooking!