What makes Lodges of Blue Mountain special is that we offer guests the comforts of “a home away from home”. And its not more evident than in the upcoming weeks in Collingwood, whether a participant or a spectator of the World Cup Ski  & Snowboardcross and Audi FIS Ski Cross World Cup, you can keep the excitement going from the slopes with a group of friends and settle in to watch the Superbowl.

Stay at one of our town homes with various amenities (BBQ) and try these chicken wings during the big game or any other time.  Broilkingbbq.com offers a wide variety of recipes, tips, and tricks for everyone from the novice griller to the die-hard outdoor chef.  The barbecue chefs at Broil King have developed this recipe for delicious grilled wings.

Grilled Chicken Wings with Roquefort Dip

Serves 6 – 8 people

3 lb chicken wings – cleaned and trimmed.

Select wings of roughly equal size for evenness of cooking.

Ingredients

Marinade:

1/3 cup vegetable oil

1 clove garlic, minced

1/4 tsp cayenne

1 tsp chili powder

1 tsp oregano

1 tsp kosher salt

2 tbsp red wine vinegar

Blue Cheese Dip

1/2 cup Mayonnaise

1 clove garlic, minced

1 tbsp onion, grated

1 tsp fresh thyme, chopped

1 tbsp red wine vinegar

1/3 cup blue cheese, crumbled

Directions

Preheat the barbecue on HIGH.

Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large re-sealable bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat.

If using rotisserie basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to HIGH. If using lower burners, set to MEDIUM. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour.

If cooking directly on well oiled cooking grids, turn heat to low, and cook, turning frequently until golden brown and crisp, 30 – 45 minutes.  Use an instant-read thermometer to ensure that all wings are cooked through and ready to eat.

Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots.

More information on grilling and great recipe ideas is available at www.broilkingbbq.com

www.newscanada.com

Winter foods typically mean one thing: comfort. Regardless of the climate, we crave the root vegetables and braised meats that go with the season and keep our bellies full and warm. Luckily, almonds in all their forms guarantee these dishes taste as indulgent and delicious as the very things we crave.

Chef Anthony Rose of the trend-setting Drake Hotel in Toronto, is a consummate pro at using seasonal foods and almonds to create comforting, delicious and unexpected dishes. His wintry creations take the best of what the season has to offer and add the distinct crunch and flavour of almonds.

“I love the rich, buttery flavour and crunch of toasted almonds,” Rose explains. “They make the perfect addition to any dish, whether a starter, main course or even in dessert and cocktails. Braised dishes and winter salads always benefit from the unrivaled crunch almonds provide.”

Chef Rose’s winter recipes, such as roasted beets in a tangy mustard-almond vinaigrette and braised pork shoulder with an apple-almond compote, create an entire menu that balances seasonal ingredients with zesty flavours and the crunch of almonds. Most popular are his Almond-Crusted Pumpkin Fritters, a tasty treat that always lends a colourful, festive, and crunchy start to any cozy gathering.

Visit www.AlmondBoard.com for more recipes by Chef Anthony Rose and the Almond Innovator team: Pastry Chef Jenny McCoy of Craft in New York City, and mixologist Matthew Biancaniello of the Library Bar in Los Angeles.

Almond Crusted Pumpkin Fritters

Makes 16-20 servings

Ingredients

1 lb (454 g) cooked Kabocha squash (1 small raw)

1/2 lb (227 g) cooked russet potato (1 large raw)

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) crushed chili flake

1 cup (250 mL) salt

3 tbsp (45 mL) chopped sage

1 oz (30 g) grated parmesan

1 oz (30 g) grated cheddar

1 egg yolk

zest of half a lemon

4 eggs

1 1/2 cup (375 mL) all-purpose flour

1 1/2 cup (375 mL) toasted crushed almonds

salt and pepper, to taste

1 bag micro greens

Directions

Set oven to 350°F (190°C). Split squash width-wise and scrape out seeds. Drizzle each half with olive oil, and sprinkle with chili flakes, a pinch of salt and pepper and let sit for 20 minutes.

Meanwhile, stab each potato four times around with a fork. Line another sheet pan with the cup of salt and place the potatoes on top. Place squash face-down on a parchment lined sheet tray.

Bake both squash and potatoes in the oven for 1 hour or until soft. Remove from the oven, carefully split open potatoes lengthwise to steam, and allow all to cool completely.

When cool, scoop out squash and potato into bowl and add sage, parmesan, cheddar, egg and lemon zest, and season with salt and pepper. Combine thoroughly; a chunky texture is fine.

Prepare fritters for frying. Set up three bowls and one parchment lined sheet tray. In one bowl, whisk together eggs; place almonds and flour separately in two other bowls.

With a large spoon or scoop, take about 2 tbsp (30 mL) of squash mixture and form an oval; dredge in flour, dip in egg and roll in almonds before placing onto the sheet pan. Repeat with remaining squash and refrigerate until ready to fry.

In a deep, heavy bottomed pan, heat oil to 300°F (150°C) and carefully pan fry the fritters until golden brown on each side, approximately 2 ½ minutes each side. Remove from oil and drain on paper towel and sprinkle with a pinch of salt. Serve hot on a small bed of microgreens with or without sauce.

Almond Crusted Pumpkin Fritter Sauce

Ingredients

1/2 cup (125 mL) sour cream

1/4 tsp (1 mL) finely chopped Thai chili

2 tbsp (30 mL) chopped chives

1 tbsp (15 mL) lemon zest

1 1/2 tsp (7 mL) lemon juice

2 tsp (10 mL) maple syrup

1 tsp (5 mL) kosher salt

1/2 tsp (2 mL) cracked black pepper

Directions

In a bowl, thoroughly combine all ingredients. Store refrigerated in an airtight container for at least one day before serving. Mix thoroughly before serving.

Nutritional Analysis per serving: Calories: 169.3, Fibre: 2.5 g Fat: 10.4 g, Cholesterol: 56 mg

Sat Fat: 1.7 g, Sodium: 206.1 mg, Mono Fat: 5.8 g, Calcium: 104.1 mg, Poly Fat: 2 g, Magnesium: 43.2 mg, Protein: 6.4 g, Potassium: 276.4 mg, Carb: 14.1 g, Vitamin E: 3.4 mg*

* total alpha-tocopherol equivalents

www.newscanada.com

Ingredients

Roasted Portobello Mushrooms:

4 large portobello mushrooms, stemmed

2 tablespoons olive oil

salt, dash

Hollandaise Sauce:

1/2 cup butter

3 egg yolks

2 tablespoons lemon juice

1/4 teaspoon salt, or to taste

hot water, as needed

4 eggs

2 tbsp white vinegar

chives, for garnish (optional)

Directions

Preheat oven to 400 degrees. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15–20 minutes, or until tender.

To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high. Remove blender lid, and slowly pour in one third of the melted butter. Replace lid and blend for a few seconds on high. Remove lid and pour in another third of melted butter; blend. Repeat with final third of melted butter. Return to saucepan and keep warm with element on the lowest heat setting. If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.

Fill a large saucepan (9-inch minimum) with 2–3 inches of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them—they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.

To assemble, place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately.

Serves 4.

Jennifer Hill is the writer, photographer and cook at foodess.com. Jennifer’s blog documents an obsession with comfort food; cooking from scratch with fresh, seasonal ingredients; and a serious penchant for desserts.

By day, Jennifer is a dietitian, recipe developer and writer. When she is not in the kitchen licking spoons and making notes on sauce-splattered paper, she dabble’s in pottery, painting, and yoga. Jennifer lives in Vancouver, BC with her hungry boyfriend and adorable Irish Setter.

www.newscanada.com

Do you have a weakness for chocolate, almond and shortbread? This is the perfect holiday treat for you.

Ingredients:

1 cup (250 mL) butter

1 cup (250 mL) light brown sugar

1 egg yolk

1 tsp (5 mL) vanilla extract

1/2 tsp (2 mL) grated orange peel

1/4 tsp (1 mL) almond extract

2 cups (500 mL) flour

1 cup (250 mL) chopped natural almonds, toasted

1 package (12 oz, 360 g) semi-sweet chocolate chips

Preparation:

• Cream butter with brown sugar until light and fluffy.

• Beat in egg yolk. Beat in vanilla extract, orange peel and almond extract.

• Stir in flour and ½ cup (125 mL) almonds. Spread dough into well greased 9 x 13-inch baking pan.

• Bake at 350°F (180°C) degrees for 25 minutes, or until golden brown.

• Remove from oven; sprinkle top evenly with chocolate chips.

• Return pan to oven for 30 seconds. Remove from oven and spread melted chocolate evenly over surface. Sprinkle with remaining ½ (125 mL) cup almonds.

• Cool. Cut into bars to serve.

Nutritional analysis per bar.

Calories: 216

Fibre: 2 g

Fat: 14 g

Cholesterol: 28 mg

Sat Fat: 7.2 g

Sodium: 6 mg

Mono Fat: 5 g

Calcium: 25 mg

Poly Fat: 0.9 g

Magnesium: 32 mg

Protein: 3 g

Potassium: 115 mg

Carb: 23 g

Vitamin E: 1.4 mg*

* total alpha-tocopherol equivalents

More holiday recipes can be found online at www.AlmondBoard.com.

www.newscanada.com

“In California and at our winery we’re increasingly trending toward grazing style entertaining – a budget conscious and stress free approach that serves simple and tasty small plate appetizers paired with fruit forward, affordable and easy to drink wine styles such as Pinot Noir or Pinot Grigio,” said winemaker David Mirassou, from Mirassou Winery and America’s oldest winemaking family. “The holidays are truly about spending time with family and friends and wine and food should be all about bringing us together, which is the philosophy at the heart of California wine country.”

Mirassou recommends the following tips to inspire holiday hosts:

•    Cut back on cost and time, not socializing, by hosting a shortened wine and small plates party instead of a formal dinner party, minimizing expense and stress and allowing hosts to spend quality time with guests.

•    Identify event start and end time up front on your invitation – it allows you and your guests to plan accordingly.

•    Set-up an attractive food station with simple and inexpensive décor (paper napkins, candles, clear vases with flowers or patterned tablecloths) and encourage guests to experiment with the flavours.

•    Serve tasty small plates to help control menu costs and consumption – with so many holiday events to attend, guests will be thankful you’ve spared their waistline.

•    Create a wine bar stocked with wines from California and invite guests to test their palates and enjoy different varieties.

•    Create a California inspired music list including a mix of holiday tunes performed by the state’s most popular artists such as the Beach Boys.

•    Look to the experts to inspire your food and wine menu and visit California winery websites like www.Mirassou.com which offer small bite appetizer recipes and wine pairings.

www.newscanada.com

The trail has already begun, and it will end on October 1st, 2011.

Check out: http://applepietrail.ca/apple-pie-trail-adventures for more information.

Here are the results!

Tied for 10th

Chez Michel, Creemore

This picturesque French restaurant is run by Michel and Elinor Masselin.  Michel works his mastery in the kitchen while Elinor provides warm warm hospitality out front.  The design is inspired by Provence and this gem of a dining experience does the impossible by making Creemore even more charming.  http://www.chezmichel.ca/

The Alphorn, Highway 26 west of Collingwood

Minutes away from our chalets and condos, this legendary local restaurant has been keeping skiers and others happy forever.  A decor that is Swiss-inspired includes autographed skis and racing bibs from famous racers, oddities like giant watches and a giant Alpine horn the kids will love to try.  Their wienerschnitzel has been named the best in Canada by Ski Canada magazine and they offer 40 different types of beer from around the world.  Great for raucous family and friend events.  http://www.alphornrestaurant.com

Tied for 8th

Sisi on Main, Thornbury

Just down the road in beautiful Thornbury, this intimate restaurant has an excellent serving staff a modern bar featuring ‘wicked martinis’ and fine dining that has often made the list of ‘where to eat’ in Ontario.  Gourmet pizzas, aged steaks and homemade pastas and desserts featuring tasty treats grown locally.  http://sisionmain.com/

The Stuffed Peasant, Collingwood

Scott Carter runs this charming little restaurant in downtown Collingwood.  The staff is super-friendly and the ribs, hanger steak and arctic char are favourites along with fresh vegetables beautifully cooked.  (705) 445-6957

7. Catch 22, Collingwood

This fresh market grill is a favourite of those who love casual meetings with friends over lunch and dinner amid gastronomically wonderful menus.  With an emphasis on fresh, Catch 22 specializes in locally raised and grown products from the area including fish fresh direct from the waters of Georgian Bay.  http://www.catch22grill.com/

6. Tholos, Blue Mountain

In the middle of our list and in the middle of the exciting village at Blue Mountain, Tholos is a gorgeous place that makes sure Greece is covered off on the local restaurant map.  It has a two storey courtyard design which is often filled with the sounds of a live Greek bouzouki band.  The menu itself is filled with everything great from Greece like mousaka and tzatziki but goes beyond the borders with flair.  A great place to end a ski day or start a romance. http://www.tholos.ca

Tied for 4th

Oliver & Bonacini, Blue Mountain

The folks who have brought you such famed Toronto restaurants like Jump and Auberge du Pommier have brought their attention to detail to Blue Mountain.  Located right on the hill in the Westin Trillium it offers a light, bright chic atmosphere and a menu for the full day.  Fire roasted pizzas and gourmand burgers make it a place kids and parents both enjoy.  http://www.oliverbonacini.com/OurRestaurants/OBCafeGrill/Blue-Mountain/About.aspx

3 Guys And A Stove, Blue Mountain

Voted into the top five is 3 guys and their stove?  The popular Muskoka restaurant has come to the village at Blue Mountain.  Chef and owner Jeff Suddaby has a popular tv show – Who’s Coming For Dinner – and his place in the Collingwood is getting just a popular.  It’s a relaxed but energetic vibe and the menu is constantly changing as Jeff innovates with flair and freshness.  http://www.3guysandastove.com

3. Azzurra Trattoria, Collingwood

We’re moving to the big shooters now: the top three most popular restaurants in the area.  Number three has passionate fans who will swear it should be ranked higher.  Located on beautiful Pine Street in Collingwood, this Italian restaurant oozes small town charm.  Chef Leona Nyman grew up on an Ontario farm then moved to the city before coming to our area and it shows in her passion for food that is both sophisticated and local.  http://www.azzurra.ca/

2. Cafe Chartreuse, Collingwood

Some might be surprised to see a ‘mere’ cafe appear so high on our list of top restaurants but they’ve never eaten there.  Chef Patrick is French-trained and together with his wife Ruth they have built a place that is as welcoming as it is delicious.  The menu is never the same two days in a row and, if for some reason you don’t want to stay in this intimate atmosphere,  they offer gourmet-to-go.  http://www.cafechartreuse.com/

1. Tesoro, Collingwood

With over 17% of the votes Tesoro led this little contest wire-to-wire but whether they were first or fourth, you’d be hard-pressed to find a local who didn’t have this charmer in their top five.  Authentic Italian food done superbly, giant meatballs, gelato and live music on the patio on Thursday: what’s not to like?  But they don’t stop just delivering the authentic Italian experience but go beyond to deliver a little food fusion.  It can get busy sometimes but it’s worth the wait. 705-444.9230

Other notables in our list include The Siamese Gecko, The Mill Cafe in Thornbury and Eigensinn Farm in Singhampton; all worth a visit.   There’s even more listed here because one of the best part of being a ‘foodie’ is the exploring.

And if you disagree with any of the above, please let us know.  We’ll keep the poll open.

There are over 30 restaurants in Collingwood alone and dozens more in the surrounding area.  And each season new ones open.  Some are great additions to the area’s growing reputation as mixing fine dining with small town goodness.   Some not so much.

So it’s no wonder that our guests are looking for advice on where to dine when they come visit.

So we’re putting out the call to rank the top restaurants.  We’ve compiled a list of 20 potential candidates.

So, if you had a culinary fan coming up for a week-long tour, where would you send them?

Just click on your answer below. Vote for as many as you think qualify as the ‘best’.

Are there some absolutely fantastic restaurants that we’ve missed?

Coffin Ridge Boutique Winery

Located north of Hwy 26 between Meaford and Owen Sound in the town of Annan, Coffin Ridge Boutique Winery is Grey County’s first winery. Creating small batches of wines from locally grown grapes, Coffin Ridge has become a popular spot for locals, selling out all it’s wine in 2009.

They offer tours of the winery and orchard plus wine tastings and special events. Call ahead or visit the website to get hours and details about events. 519-371-9565 or http://www.coffinridge.ca

Ted’s Range Road Diner

If you’re looking for casual dining with exotic fare, Ted’s Range Road Diner is just what you’re looking for. With items like emu, elk and alligator on the menu, it’s not for the timid palate or for vegetarians. It’s hearty food with a twist. Located west of Meaford and north of Hwy 26 on Grey Road 112 (formerly the Range Road). Call 519 538 1788 for reservations.

http://www.meaford.com/teds/index.htm#Our%20Menu

The Apple Pie Trail

The area between Owen Sound and Collingwood, along Georgian Bay, is prime apple growing area. And where there’s apples, there is apple pie. Is there anything better than sinking your teeth into a light, flaky crust surrounding juicy, warm apple pie?

If you agree, then you’ll want to check out the Apple Pie Trail. There are 21 locations within a short drive of Blue Mountain. Each location features fresh baked apple pies, apple crumble and just about anything apple, all made from locally grown apples.

http://www.applepietrail.ca/

Creemore Springs Brewery

Located in the lovely Village of Creemore, Creemore Springs Brewery is a microbrewery using traditional methods. They offer tours and on August 28th host the Copper Kettle Festival. http://www.creemoresprings.com/live/creemore_copper.php

In addition to the brewery, the Village of Creemore has several restaurants, food shops and a farmer’s market.

The Falls Inn

Walter’s Falls is a village south west of Meaford. It is named for John Walter, an early settler who used the water power of Walter’s Creek for his mills. Walter’s Falls has an art show in August and is part of a larger studio tour in October. It is also home to The Falls Inn. They have lovely dining options including lunch, dinner and a Sunday brunch. You can dine overlooking the falls or beside the fireplace. http://www.thefallsinn.com/dining.htm

Enjoy and don’t forget to comment if you’ve got any new suggestions so we can let other guests of ours experience the best of Blue!