Elk Lake is noted for its dedicated and gracious staff. This year Linda Walters, our top chef for over 10 years, has retired. She inspired us all to use fresh local ingredients ad made sure we had only the finest fresh fish, meats and produce from our suppliers. She instituted fresh daily baked goods for afternoon tea, hors d'oeuvres for cocktail hour and three wonderful meals daily with the support of Maisie LaFountain and JoAnne Trembley. She would even bake a cake for a birthday and special treats for our younger visitors who were all devoted to her.
In season fresh vegetables are grown exclusively for the Lodge by Steve and Doreen Ossenkop at the Adirondack Buffalo Company in North Hudson. On the way to Elk Lake you can see our produce growing in the large field by their house and across the road their herd of American Bison. Many guests love to visit the farm and buy their freshly baked pies, jams and pickles in season.
For those who have asked for it, here is the recipe for a favorite Elk Lake dish using meat from the Buffalo Farm.
- 1 lb. ground Bison meat
- 1 lb. bulk Bison sweet Italian style sausage
- 4 cups crushed tomatoes
- 2 cups Marinara Sauce
- 2 cups diced tomato
- 1/2 cup sweet peppers
- 1/2 cup onions
- 2 garlic cloves finely chopped
- Season to taste with Bay leaf for simmering then remove, oregano, basil, parsley all chopped
1. Saute peppers, onion and garlic lightly so not browned
2. Add crushed tomato, marinara and diced tomato.
3. Add spices to taste and a little bit of sugar if bitter
4. Place sauce in thick casserole stirring occasionally so it does not burn and simmer at low temperature for a few hours or until it thickens
5. Before serving add browned burger and sausage meat and simmer for another half hour