Red Wine Braised Brant Lake Wagyu Shortribs

Whisper it… despite living in one of the world’s finest winter sports resorts, Bearfoot Bistro’s Executive Chef Melissa Craig doesn’t ski! Laughing, she tells me that if she ever has a day off from her busy schedule at the restaurant throughout the colder months, you’ll find her at the spa, not on the mountain. “I definitely appreciate being in the kitchen for its warmth over the winter,” she says. “For me, wintertime is braising time.”

We talk childhood comforts; for Craig, one of her favourites, along with the classic grilled cheese sandwich, was a beef stroganoff with egg noodles that her mum used to make. “It was just ground beef, and I think Campbell’s mushroom soup, but it was so good! There was also the Saturday morning tradition of making potato pancakes, where all three of us kids would be in the kitchen — one peeling, one grating and one cooking (me). These are still one of my favourite things to make when I’m craving comfort. And you can’t beat an oldschool taco with all the fixings, but fresh serrano peppers are a must.”

A new favourite is a carbonara that her partner, Bearfoot Bistro founder André Saint-Jacques, whips up at home. “He made it last night, and I couldn’t stop eating it. It was the best I’ve ever had. The linguine was perfectly al dente, and it was so comforting and delicious.”

While the Bearfoot’s winter menu might not include SaintJacques’s perfect pasta, you’ll find plenty to comfort you after a day on the slopes — or at the spa. Dive into a plate of Chef Craig’s Red Wine Braised Brant Lake Wagyu Shortribs glazed with a rich jus. Served with a Yukon Gold potato purée, confited lobster mushrooms harvested by the kitchen team, and a picked Brussels sprout salad — “just peel the outer leaves, then take the hearts and toast them for a couple of textures!” This hearty dish is guaranteed to bring all the good feelings you’re craving.

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