Inside the Revolution That’s Sweeping Ski Area Food
In the dark of a midwinter morning, chef Rebecca Clay jumps onto the back of a snowmobile at Okemo Mountain Resort. As the engine revs into gear, the last remnants of a full moon peek out from behind the clouds.
Just hours ago, a snowcat packed with produce, kegs of beer, fresh linens and more departed with a week’s worth of supplies for the 30-seat restaurant and cafeteria Clay runs with a staff of four on top of this 3,344-foot high mountain.
After a final chairlift ride to the top, the crew unlocks the Summit Lodge, grabbing one last peek at the pink sky before they head in. It’s Saturday morning and they have many meals to prep before last chair at 3 p.m. In other words, they have work to do—making dishes with Southern flair like the Barbecue Jackfruit Sandwich, a vegan dish that features braised green jackfruit, apple slaw and a barbecue sauce made with 14th Star Maple Breakfast Stout, served on a just-baked biscuit. Then there are the mouthwateringly tasty Crispy Shrimp ‘N Grits, which feature fried shrimp over hominy grits cooked with crispy chunks of pork belly, topped with a chili-infused maple drizzle.