 Poster: A snowHead
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Not the words of a zoologist or naturalist - these are the thoughts of Korean-American chef Honga Im Hopgood, who runs Honga’s Lotus Petal, a Pan-Asian restaurant in Telluride, Colorado.
Honga Im Hopgood wants you to eat what grows in the mountains:
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| “Typically, when I think of ski towns, I think elk, and heartier fare. If there’s fish, it tends to be trout,” said Hopgood, “So it’s a definite balance having an Asian restaurant here at 8,750 feet, and trying to be conscious about the food I provide—trying to source things locally, where they’re available, and working with high altitude farmers.” |
Source: World's best ski resort restaurants [Forbes.com]
Do you eat the produce of high-altitude farmers, or do you prefer air-freighted lobster?
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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I don't care that much for lobster, and I do enjoy elk, so I'm with the high altitude elk farmers on this one. There is (or was)a restaurant on the slopes in Aspen with a ridiculous name, (Krabloonik?) which serves elk, moose (possibly moose mousse) and so on, although it's probably air freighted in from somewhere else, this being USA, and very good it was too.
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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I thought I was kidding with the lobster remark. Here's some text from the "Our Commitment" section of Honga's Lotus Petal website:
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| When it comes to our seafood, we try to take a stand and do our part, which can be a challenge here at 9,000 feet. With that said, all the fish we serve is delivered fresh daily (primarily from Hawaii) and researched extensively for sustainability. |
Source: http://hongaslotuspetal.com/commitment.html
Here's another gem:
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| we launder our own napkins in-house to cut down on water usage |
Could a washing machine expert please inform us how the location of a washing machine affects its water consumption?
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You need to Login to know who's really who.
You need to Login to know who's really who.
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| richmond wrote: |
| I don't care that much for lobster, and I do enjoy elk, so I'm with the high altitude elk farmers on this one. There is (or was)a restaurant on the slopes in Aspen with a ridiculous name, (Krabloonik?) which serves elk, moose (possibly moose mousse) and so on, although it's probably air freighted in from somewhere else, this being USA, and very good it was too. |
Agreed. I've been there too - it's the place in the middle of a wood, with a school for huskies next door, isn't it?
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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That's it, although i'd forgotten the huskies.
When I think of seaside towns, I think 'whelk'.
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You'll need to Register first of course.
You'll need to Register first of course.
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richmond, yuk, can't stand whelks.
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Elk jerky is excellent. The local butchers in Fernie make their own jerky out of all kinds of local fauna.
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Seems to me all marketing ploy.
Still, I prefer elk in the mountains and lobster/crab by the coast.
For one thing, it's pretty difficult to find restaurants serving elk at say, Norfolk Virginia! (or for that matter, Manhattan). And even if I can find one, it's likely to be rediculously expensive. While I can have elk at the "cattle states" for a more "standard" fare. Fresh crab/lobster are dirt cheap at the seaside towns. So it doesn't make sense to pay a princely price to have day-old seafood at the mountains.
More over, there's at least a chance of the elk being local at Telleride but zero chance of local lobsters. 
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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| Hurtle wrote: |
| richmond, yuk, can't stand whelks. |
I love 'em, with a bit of aioli, ideally, but chilli vinegar'll do..
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