Tagged With: mushroom
The “Heli Drop”
From: DK
Location: Spearhead Range, Whistler BC
About the sandwich: Half way through the Canadian Ski Guide Level 1 course we had a day of bluebird heliskiing in the Spearhead Range. We were sort of in ‘go go go’ mode and I didn’t have much time to line up the perfect shot (or even get the sandwich in focus). The day was still epic, as was the wich. I bought the roast beef sandwich at Mount Currie Coffee Co in Pemby. I think it has mad it onto the site at least once before.
The “Chief P, Roast B”
Roast beef, provolone, carmelize onions, dijon aoili, sauteed mushrooms, arugula. on rustic ciabatta
From: DK
Location: Duffey Lake area, BC
About the sandwich: Sometime in the middle of February I went up to the Duffy to take advantage of the new snow and clear sky weather. Jeff and I toured up Chief Pascal to ski the Equinox line and made an attempt on the peak before heading down. The ridge walk towards the summit had some pretty sporty sections and unfortunately we had to turn around about 10 feet from the top. That whole ‘its about the journey not the destination’ spiel often works well with my mountain philosophy but 10ft? Come on!
The Roast Beef sandwich came from the Mount Currie Coffee Co. in Pemberton. Great day to eat any sandwich up high in the mountains…this one really hit the spot though.
Jeff put together his GoPro footage from the day…
The Mt. Cartier
From: DK
Location: Looking out at Cartier from Revelstoke, BC
About the sandwich: I just returned from Revelstoke BC where I was taking the Avalanche Operations Level 1 course. We spent most of our days going up the resort and heading slightly out of bounds to find places to dig and assess the snow. Mt. Cartier was a peak in sight from the top of the resort which I thought make a great background for this sandwich.
I sauteed some onions, mushrooms and spinach the night before but I regret that decision. The freezing point of onions is between -1.59 and -1.90°C before they are sauteed…I think I only added to their water content by throwing them on the stove. Given the -25° mountain top temps I froze the onions. Lesson learned.
turkey, honey dijon, montery jack, sauteed Mushrooms, Onions, and baby spinach on Nottingham Bread
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