Below are various recipes for dishes that we have cooked at the Lodge. They have been developed by Chef Widad, and she is sharing them for others enjoy the worldly cuisine from the Lodge.
A message from the chef:
What makes a unique chef is a chef that can take ordinary ingredients (which are of quality), use standard kitchen equipment and supplies, and create wonderful food. These recipes that we provide below from our kitchen can be cooked at your home because of that. Enjoy taking some of the Lodge home with you, and bringing back wonderful memories of eating at the Lodge. — Chef Wi
Here are several samples of our recipes, with more coming soon.
- The Private Dinner Menu for the week of August 28th – September 3rd, 2023During this week we had Beef Stroganoff, Thai Tamarind Chicken, and Penne Pasta. These dishes have a Russian, Thailand, and Italian influence.
- The Private Dinner Menu for the week of August 21st – 27th, 2023During this week we had Kjøttkaker Med Brun Saus, Tuna, with Peanut Sauce, and Vegetarian Enchiladas. These dishes have a Norwegian, English, Venezuela, and Mexican influence.
- The Private Dinner Menu for the week of August 14th – 20th, 2023During this week we had Beef “Marchant de vin”, Stuffed Chicken Breast, and Vegetarian Stuffed Squash. These dishes have a French, Italian, American, and Lebanese influence.
- The Private Dinner Menu for the week of August 7th – 13th, 2023During this week we had Baked Fish, Pork Tenderloin, and Stuffed Bell Peppers. These dishes have a Mediterranean, German, French, and Lebanese influence.
- The Private Dinner Menu for the week of May 8th – 14th, 2023
During this week we had Tuna Steak, Beef “Diana” Style, and Vegetarian Enchilada. These dishes have an Asian, British, and Mexican influence.
During this week we had Moqueca Fish Stew, Ricotta-Sundried Tomato Chicken, and Ratatouille. These dishes have a Bahia/Brazil, Italian, and French influence.
During this week we had Beef Rouladen, Snapper Fillet “en papillote”, and Mediterranean Platter. These dishes have a German, French, and Lebanese influence.
During this week we had Mongolian Beef, Kirsche Pork Schnitzel, and Handmade Pasta with Spinach-Basil Pesto. These dishes have a Mongolian, German, French, and Italian influence.
During this week we had Steak Rolls with Balsamic Glaze, Pescado a la Veracruzana and Stuffed Bell Peppers. These dishes have a Italian, Venezuelan, and Mexican influence.
During this week we had Steak Rolls with Pork Tenderloin with Blue Cheese Cream Sauce, Tuna with Cilantro-lime-ginger, and Stuffed Bell Peppers. These dishes have a Italian, Asian, and Mexican influence.
During this week we had Beast Patties, with Brandy Cream Sauce, Chicken Croque Monsieur-style, and Stuffed Onions. These dishes have a French, Italian, and Syrian influence.
During this week we had Tuna Lumpiang Shanghai, Steak Rolls with Balsamic Glaze, Lamb Ragu with House-made Pasta, and Veggie Bowl. These dishes have a Filipino, Italian, and Asian influence.
During this week we had Shrimp and Crab Meat Empanadas, Baked Lamb Kebab, and Pork Tenderloin Wellington. These dishes have a Mexican, Turkish, and English-Italian influence.
During this week we had Chinese Dumpling, Duck a l’orange, and Pescado a la Veracruzana. These dishes have a Chinese, French, and Venezuela influence.
During this week we had Venison-pork-black Bean Dip, Pork Tenderloin on Golden, Caldeirada – Seafood Fish Stew, and Vegetarian Couscous Bowl. These dishes have a Mexican, Italian, Portuguese, Mediterranean influence.
During this week we had Beef Strips with “Bourbon Street Sauce”, Kirsche Pork Tenderloin, and Stuffed Onions. These dishes have a Cajun, German-French, and Syrian influence.
During this week we had Rissois de Camarao, Kjøttkaker Med Brun Saus, and Thai Tamarind Chicken. These dishes have a Portuguese, Kjøttkaker Med Brun Saus, and Thai Tamarind Chicken influence.
During this week we had Artichoke Heart Dip, Beef Burgundy, and Tandoori Chicken in Peanut Sauce, and Orange Cake. These dishes have an American-Italian, French, Indian, and Sicilian influence.
During this week we had Beef Rouladen, Grouper Fillet “en papillote”, and Penne Pasta with Vegetables in Tomato Sauce and Cheese. These dishes have a German, French, and Italian influence.
During this week we had Mongolian Beef, Venison-Pork Italian Sausage Meatballs, and Vegetable Curry. These dishes have a Mongolian, Italian, and Indian influence.
During this week we had Yogurt and Garlic Chicken Breast, Ginger-Maple Salmon, and Vegetarian Pide. These dishes have a Turkish, Iranian, and French influence.
During this week we had Pork Loin, Tuscan Mozzarella Stuffed Chicken, and Vegetarian Penne Pasta. These dishes have a German, American, and Italian influence.
During this week we had Beef Tenderloin Tips, Grouper Fish, and Ratatouille on Rice. These dishes have a British, Mediterranean, and French influence.
During this week we had Fish, Shrimp, and Mussels. This dish has a Spanish and Italian influence.
During this week we had Chicken Francese. This dish has an Italian influence.
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During this week we had Pork Schnitzel with Himmel und Erde, Thai BBQ Chicken Tenderloin, and Ratatouille. These dishes have an Asian, French, and German influence.