Local Culinary Team Wins Adirondack Museum's Campfire Cook-Off
Chefs Tom Morris and Jarrad Lang Beat The CompetitionLAKE PLACID, NY (August 4, 2010) - The Mirror Lake Inn Resort and Spa's Chef de Cuisine Tom Morris accompanied by Chef De Cuisine Jarrad Lang beat out several regional chefs to win the Campfire Cook-Off at the Adirondack Museum in Blue Mountain Lake. Chefs from across the Adirondacks competed against each other in the "Adirondacks are Cookin' Out" contest that challenged each chef to select and cook an entire menu over an open fire.
The winner was selected by a three-member panel - New York City restaurateur Tony Zazula, Glens Falls Chef and catering company owner Sally Longo, and food authority and television personality Suvir Saran. Tying Morris and Lang for first place in the cook-off was Stephen Topper, the Chef at Lorenzo's al Forno at the Copperfield Inn in North Creek.
The Mirror Lake Inn culinary team prepared a pan fried walleye cake with wilted baby beet greens and oregano mayonnaise, cabbage and chanterelle mushroom hash, and Dutch oven potatoes gratin with Clovermead Farms couronne and Fledgling Crow potatoes and onions.
Promoted to Chef de Cuisine at the Mirror Lake Inn last winter, Chef Tom Morris has become a very integral member of the Mirror Lake Inn Culinary Team. He holds a degree and diploma from the Orlando Culinary Academy/Le Cordon Blue and boasts past experiences a as sous chef at both the Three Clock Inn and Three Mountain Inn in Jamaica, Vermont. He served under Executive Chef Serge Roche, Chef Pierre Cauvin, both formally of Restaurant Associates in New York City, and Chef Timothy Reiben of the Three Mountain Inn in Jamaica, VT. Chef Tom is currently working on a baccalaureate degree in culinary arts at Paul Smith's College. His experience working in four diamond-rated restaurants spans over 7 years.
Chef De Cuisine Jarrad Lang joined the Inn's culinary team in the summer of 2008. He is a graduate of Paul Smith's College and worked for the college as a chaperone and tour guide for the French Internship Program. Jarrad worked his way from line cook to Executive Chef over a five-year period with the Hotel Saranac in Saranac Lake, NY. His experience in the kitchens of Marc Meneau and Alain Passard and many other excellent chefs in France, upstate New York, and Boston have helped foster a great appreciation and love of good food and cooking traditions.
The Inn's culinary team works closely with local and regional meat producers and processors, as well as local cheese and vegetable producers, to familiarize themselves with the practices and techniques of local agriculturists and better understand the product and producer. They create seasonal menus for the Inn in the Taste Bistro & Bar and The View restaurants.
About The View and the Mirror Lake Inn Resort and Spa
The View Restaurant at the Mirror Lake Inn is committed to sustainability with a focus on foods from the regional community in order to provide guests with a memorable, flavorful, and healthy dining experience. The menu changes seasonally in an effort to adapt to the environment; fresh regional organics are used throughout the menu whenever possible. Special care is also taken to make sure our entrees come from hormone- and antibiotic-free meats and products.
The Mirror Lake Inn Resort and Spa has received a number of readers' poll commendations from Travel + Leisure and Condé Nast. The resort is also a winner of the Award of Distinction from Wine Enthusiast and is an eleven-time winner of the Wine Spectator's Dining Guide Award of Excellence. It has received the AAA Four Diamond Lodging award for 26 consecutive years and The View, has received the AAA Four Diamond Restaurant award for the third consecutive year. The Inn is also a member of Small Luxury Hotels of the World.