Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Salads & Dressings
Techniques/Video Tutorials

Roasted Root Vegetables

  • Turnips
  • Rutabagas
  • Potatoes
  • Parsnips
  • Carrots
  • 1 Tablespoon of your favorite oil per 1 cup of vegetables
  • Sea salt and cracked peppercorns to taste
  • Preheat oven to 400F
  • Peel and chop vegetables into bite size pieces or slightly larger
  • Toss with oil of choice and salt and pepper
  • Place on a baking sheet or dish so that the vegetables are not stacked on top of each other, but in a single layer to allow browning
  • Roast in oven for approximately 1 hour, turning with a spatula half way through cooking
  • Remove from the oven when the vegetables are tender and browning nicely
  • Oils to use? sesame, olive, butter, coconut, rendered bacon! And many more.
  • Try using some different color peppercorns or a few spices too, like curry, paprika, etc.
  • Turning the vegetables halfway through will also help keep them from sticking badly to the pan
  • One cup of raw vegetables is a good serving size per guest. It will end up being half that once cooked
  • This is a great side for all your Fall and Winter meals and fun to surprise your guests with some of the lesser known veggies. Enjoy!


How to Prepare an Omelet

For many more recipes and video tutorials, CLICK HERE

How to Cut a Whole Chicken

For many more recipes and video tutorials, CLICK HERE


Sun-Dried Tomato Hummus

  • 4 cups cooked, drained, rinsed garbanzo beans (just rinsed if using canned)
  • 1 cup olive oil
  • 1/4 cup sesame oil
  • 1/4 cup lemon juice
  • 3 cloves fresh garlic
  • 1/2 cup re-hydrated, sun-dried tomatoes 
  • kosher salt, cracked black pepper, and ground cumin to taste
  • Combine all ingredients into a food processor and blend until smooth.
  • Yes, that's it!
  • I like to use extra virgin olive oil, but it is not necessary.
  • I do like to use sesame oil in place of tahini, but again, that is personal. Tahini is more traditional, but I like the toasty flavor of the sesame oil.
  • You can leave the sun-dried tomatoes out for a more traditional hummus as well.
  • This recipe is quick to make and easy; it will make about 6 cups of hummus.
  • We use this as an appetizer with fresh veggies, feta cheese and pita chips. It also goes great on a veggie sandwich or wrap. Enjoy!
For many more recipes and video tutorials, CLICK HERE

Wasabi Honey Mustard

  • 1/2 cup honey
  • 1/2 cup whole grain mustard
  • 1/2 cup Dijon mustard
  • 1 T wasabi paste
  • 1/2 t ground, dry or fresh ginger
  • cracked black pepper to taste
  • 1 t Sambal Oelek Chili Paste or other source of heat
  • combine all ingredients
  • refrigerate
  • yes, that is it!
  • This sauce is great on everything from salads to steaks to pork chops.
  • This recipe make approximately 1 1/2 cups.
  • Look for this sauce on your next visit to Evins Mill!
For many more recipes and video tutorials, CLICK HERE


Mother's Day Macaroons

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 t salt
  • 1t vanilla extract
  • 1/2 cup cake flour, sifted
  • 3 cups sweetened, shredded coconut
  • lemon or orange zest, fine, to taste (optional)
  • In a stainless steel bowl, whisk together the egg whites, sugar and salt.
  • Bring a sauce pan with enough water in it to cover the bottom to a boil; this pan should be a size that the bowl will rest comfortably over.  
  • Take boiling water off the heat and cover the top of the pan with a towel; this will keep your bowl of egg white mixture from sliding around.
  • Place egg white mixture bowl on towel that is covering the boiling water and whisk egg mixture until it is warm to the touch.
  • Remove from heat; add flour, vanilla, coconut, zest and mix well.
  • Cover and refrigerate until firm and chilled through, maybe an hour or two.
  • Preheat oven to 325F
  • Line a baking sheet with parchment paper and scoop small mounds of the macaroon mixture onto sheet, placing them a couple of inches apart.
  • Bake for approximately 15 minutes, or until just starting to turn golden brown.
  • Allow to cool, then eat!
  • Recipe makes 1-2 dozen macaroons depending on the size scoop you use.
  • I like to make them on the larger side so that they are still soft on the inside once they brown on the outside.
  • These are great without the zest, but it is a nice way to play around with the flavor for a special occasion.
  • These are a staple at our Mother's Day brunch; they go great with chocolate, strawberries, or just alone with mom.
  • The batter can be made up to a couple of days in advance, then just scoop them out and bake.
  • They can be stored, already baked in an airtight container for a couple of days too; but are best baked and eaten fresh.
For many more recipes and video tutorials, CLICK HERE