Although Disneyland reigns as the top summer-vacation spot among Utah families, a junket to Lake Powell ranks a close second.
A pack-the-pickup, stuff-the-Suburban cycle fills the calendar. For a journey to Powell, the preparations include stockpiling several days' worth of groceries and then transporting the supplies lake-side.Bullfrog is not exactly on the way to a neighborly 30,000-square- foot grocery store, so ample foodstuffs must be packed in coolers and boxes to sustain the lake excursion.
A simple survey of the Bullfrog Marina parking lot verifies that strategy: Only a handful of five-passenger cars are parked near numerous oversized inventory-towing vehicles.
Veterans of the summer boating expeditions share useful suggestions on successful exploration and eating on Lake Powell (see accompanying story inside); but for water-weary tourists, John Kaser, food and beverage manager at Bullfrog Resort, offers a surprising alternative to cooler-stashed meals.
Kaser came to ARA Leisure Services' Bullfrog operation after years of experience with national parks food services, most recently at Grand Canyon resorts.
At the Bullfrog facilities, Kaser introduced a system of catered beach parties, complete with linens, china and crystal.
"I came here with a green light," Kaser says. "I assumed the task of developing and expanding the food services in the area. We'll offer the beach parties and sunset cruises in the off-season. We hope to get an operational houseboat complete with a galley, but right now we have to transport all the food to the boat. That's down the hill and out to the boat."
Kaser and his executive chef, Steve Price, who transferred to the southeastern Utah outpost from the Antlers Restaurant in Colorado Springs, offer a tempting selection of beef, seafood and chicken entrees complemented with soup, salad, side dishes and ice cream or cheesecake desserts.
Supplies for the gourmet dinners pose an interesting problem for Kaser's crew.
"We have a food service delivery truck once a week," Kaser says, "but it's very difficult to estimate the quantities we'll use during the week. We don't have the option of running down to the corner grocery for beef tenderloin or any other item we run out of."
"We've learned to be versatile," Price says, "and work with what we have available."
Kaser and his staff run the Anasazi Restaurant, marina fast-food operations and the employee cafeteria, in addition to the special catering services.
"We try to offer a balance to our many visitors," Kaser explains. "There's a hot-cooked meal that someone else prepares for those water-weary explorers, a quick snack for folks coming and going on the lake or a full service for people who prefer those amenities."
Maintaining a quality and innovative food service at a remote site like Bullfrog Marina is not without its share of challenges, but Kaser is enthusiastic about the chore.
"Other people prepare for weeks, even months to enjoy this Lake Powell experience. Me, I just get up every morning, walk to work and absorb this unbelievable view every day. Then on my days off . . . ," the manager muses.
Kaser leisurely wanders through the red rock canyons like a legitimate tourist - a tourist without a stash of coolers on his boat.
REPICES
PINEAPPLE-LIME SHRIMP WITH MINT FETTUCCINE
20 large shrimp
1 quart pineapple juice
1/2 cup fresh lime juice
18 ounces fettuccine
Boiling, salted water
1 1/2 teaspoons fresh mint, chopped
1 cup pineapple juice
2 fresh limes
Bring 1 quart pineapple juice and lime juice to a full boil; cook shrimp in fruit juice 2-3 minutes. Drain, peel and devein shrimp.
Cook pasta according to package directions in boiling, salted water to desired state of doneness. Drain and toss with fresh mint.
In separate sauce pan reduce 1 cup pineapple juice until it becomes thick and syrupy; add shrimp.
To serve, top pasta with shrimp and sauce; garnish with fresh lime slices. Makes 5 servings.
-Each serving contains 562 calories, 6 gm fat, 70 mg sodium, 140 mg. cholesterol.
BROILED RIBEYE WITH PINEAPPLE SPEARS
4 (10 oz.) ribeye steaks
2 cups pineapple juice
2 cans (15 oz.) pineapple spears
1 cup salad oil
2 teaspoons crushed red pepper
Marinate pineapple spears in oil combined with red pepper about 3 hours. Broil steaks to rare stage; add pineapple juice to skillet and braise meat until juice is reduced and thickened and meat reaches desired doneness. Grill or broil drained pineapple spears. Serve steaks with reduced sauce; garnish with grilled, marinated spears. Makes 4 servings. - Each serving contains 1219 calories; 92gm fat; 529 mg sodium; 235 mg cholesterol.
GRILLED CHICKEN BREAST WITH VEGETABLES AND WILD RICE PANCAKES
4 (8 oz.) chicken breasts, boned and skinned
Salt and pepper to taste
1 teaspoon rosemary, divided
2 cups favorite pancake batter
1 cup wild rice, cooked
2 cups broccoli florets
2 cups cauliflower florets
1/2 cup red pepper strips
1 cup fresh green beans, broken
1-2 tablespoons butter, melted
4 sprigs fresh rosemary
Season chicken breasts with salt, pepper and rosemary; grill or broil.
Prepare vegetables; combine with seasoning to taste and steam to desired state of doneness.
For pancakes, combine favorite pancake mix with remaining rosemary and cooked wild rice. Fry in 4 pancakes.
To serve, place chicken over pancake; garnish with vegetables and rosemary sprigs. Makes 4 servings.
- Each serving contains 480 calories; 9 gm fat; 394 mg sodium; 136 mg cholesterol.