I have had the opportunity to experience the cuisine of Executive Chef Ilse Mohn and Sous-Chef Chad Robinson on more than one occasion this year. As well, a number of other local people have been experiencing their flavors this summer. The verdict: very good quality, great service, new!
Bison carpaccio appetizer with Manitoba Bothwell cheese
One group that we had here last week had requested a unique lunch menu as part of a customized GPS adventure quest that we created for their sales team.
I worked with the team at the Clear Lake Golf Course (Riding Mountain National Park) to create an imaginative and never-before delivered combination of flavours, textures and presentation that left our group not just satisfied, but clearly surprised and delighted.
I love this aspect of experiential tourism – crafting one of a kind experiences that under-promise mystery and intrigue, while over-delivering surprises, moments of delight, and in the words of one member of our group, “I’ve been here before several times, but never had this…It was great.”
Great cuisine is something that people will travel for long distances, to experience. In particular, we featured local bison, Manitoba cheese, local herbs, local baking, local recipes, and local berries in the saskatoon tarts (that we made under the watchful guidance of Ilse herself). Congratulations to Ilse and Chad and the entire team at the Clear Lake Golf Course restaurant. Keep it up!
