Great Canadian Héli-Ski is known for being the creators of the “boutique heliskiing” concept, however it’s not just the helicopter skiing that keeps guests coming back…it’s also the wonderful creations that Chef Dan comes up with, night after night.
So what’s for dinner at the heliski lodge tonight? For starters guest will have fresh Atlantic scallops. These scallops came out of the ocean only 2 days ago. They will be served lightly seared and on a small bed of puree butternut squash and sautéed spinach, garnished with some crispy wild boar bacon and a small drizzle of hollandaise sauce. Next up, a beef tenderloin steak.
These massive AAA graded beef tenderloin steaks are butchered in house and come from the top 6% of beef produced in Alberta. Chef Dan will serve the steaks on a warm potato salad with a grilled tomato, fresh asparagus, a super demi reduction (which started from about 30 litres and after an entire day reducing leaves about 1 litre of sauce). The steak will be topped off with a fresh buttermilk onion ring and a fresh grated horseradish whip cream.
If our guests have room, and after a day of Unlimited Vertical heliskiing they might, they’ll finish off with a delicious dessert of upside down apple tart tartin consisting of fresh apples, puff pastry and a caramel sauce drizzle. Hungry yet? Oh yeah, and the heliskiing is AMAZING! Blue skies today