Perched on mountainsides, skiers and snowboarders chomp on buffalo burgers and sweet potato fries – without a thought to how this food gets to such high altitudes.
Guests have had to endure snowy highways, sludgy car parks and liftlines to get skiing. But resorts typically handle the catering logistics so seamlessly that guests usually don’t even see the challenges in delivering fresh fare to high altitude restaurants. Add to this the recent trend towards gentrifying ski hill fare over the past few years, and there are some very unique culinary challenges especially in remote resorts in Canada.
So how do high altitude restaurants get their food supplies to the top of the mountain? Continue Reading →