Holidays at Stein Eriksen Lodge

Come to Stein Eriksen Lodge this holiday season to see the awe-inspiring gingerbread creation, favorite attraction of the Lodge.  This year’s creation is a nine feet long, four feet wide and five feet tall gingerbread Thomas the Train. The edible confection is the eighth such masterpiece of executive pastry chef Raymond Lammers, who oversees the design and construction of a different gingerbread structure for the Lodge each year.

Featuring over 250 pounds of gingerbread and 80 pounds of icing, Thomas has operating wheels, eyes and colored icing to match the original colors of Thomas the Train.

In addition to marveling at the gingerbread masterpiece, young guests can express their own creativity in gingerbread classes led by Lammers and executive chef Zane Holmquist. The Build Your Own Gingerbread House parties will be held Monday, Dec. 21 and Dec. 28 from 4-5:30 pm. The cost is $60 and includes hot chocolate, gingerbread panels, icing, candies, and instructions. Guest will want to book early by calling 435.645.6460, class size is limited and children eight and under require adult supervision.

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Posted on December 15, 2009 at 12:10pm | in The Glitretind, The Lodge | No Comments »

Raymond Lammers Named One of the 10 Best Pastry Chefs in America

This year our Executive Pastry Chef, Raymond Lammers, was name on of the Top 10 Pastry Chefs in America by Dessert Professional magazine. The chefs were honored in a ceremony at The Institute of Culinary Education in New York.

The dessert Raymond presented was Textures which is featured on the Glitretind restaurant winter menu.

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Posted on September 10, 2009 at 3:17pm | in News, The Glitretind | No Comments »

Dessert First

Who said you can’t have dessert first? Not me. I brought guests from out of town to the Lodge for dessert in the Troll Hallen Lounge. It was amazingly difficult to pick just one dish from all the luscious desserts created here at the Lodge, so we ordered three of them to share; crème brûlée, Belgian Chocolate Decadence and Berries & Champagne Sabayon. I was able to snap a quick photo of the crème brûlée before it was devoured.

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Posted on June 8, 2009 at 9:54am | in The Glitretind | No Comments »