And who better to partner with than DeLille Cellars. Copperworks has been known for their unusual experimentation when it comes to aging gin in unconventional barrels, so Berkau proposed the idea of aging the gin in a wine barrel. That's when he approached Copperworks Distilling Company in Seattle with his idea. He wanted something truly local, unique, and collaborative. When he was the Food and Beverage director, Anthony Berkau, was keen on adding customized spirits to our bar program, but his focus was beyond the norm. But it turned out it was a somewhat casual affair, with some in sweaters and snow boots, and most in either slacks or jeans.INTRODUCING OUR WILLOWS LODGE GIN - A COLLABORATIVE EFFORT Given the price, I wasn’t sure what to expect from an attire perspective. Plenty of delicious fruits, cookies, and cakes were nearby to accompany the fondue.
A few steps away a fireplace was warming three Dutch ovens with white chocolate, milk chocolate, and caramel fondues.
The evening we were there, they had a flambé station that featured an orange créme galette, with fresh oranges, sweetened cream cheese, and a blood orange caramel. The carvery station had roasted leg of lamb (they had leg roasting in front of the fire, suspended by string) and ribeye, with some wonderful sauces to complement, and the most deliciously herby spaetzl that I’ve ever had.A stew station, featuring a rich veal and mushroom stew, wonderfully tender salmon, and hand-grated rosti (ask them to pour the stew over the rosti for a nice, crunchy surprise at the bottom of your stew).A soup and salad station, featuring a beer cheese soup, beautiful gem salad, house made pretzels, and other delicious items.You then move on to the rest of the Raclette table, which contains charcuterie, potatoes, house-pickled onions, homemade mustards (don’t skip the fig mustard–it’s incredible!), and sliced baguettes. Raclette, consisting of melted Raclette cheese from the heat of the fireplace, and depositing the cheese on a plate.At our visit, the stations were as follows: Raclette stationįireside Dining is a unique setup there are five or six different “stations,” each one anchored by a large fireplace that is actively cooking some component of the meal. That tiny hut, and the rich dish, were the perfect combination to battle a chilly Swiss night. We sat down and ordered two plates of raclette and watched as they warmed up a half wheel of cheese and the scraped the melted bits onto a plate, then added boiled potatoes, cornichons, bread, and other tasty items to accompany the cheese. The raclette shack was a warm, welcome reprieve from the bitter cold evening. We tucked into one small little wooden hut, and were immediately welcomed by the warmth of a fire and the aroma of melting cheese. The park was decorated with all sorts of holiday cheer, and various vendors were scattered about. It was chilly, and we found ourselves in a park by the lake. One excursion took out to Lac Leman, where we visited an old castle and walked around Montreux (the highlight being visiting Queen’s recording studio inside of a wild casino). A few years ago, my wife and I travelled around Switzerland during the holidays.
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