Mountaintop fare
With every element of inviting ambience in place, Boyne Highlands serves up a memorable, family-style meal at North Peak — and lends inspiration for back-home gatherings.
By Lisa M. Jensen
Photography By Michael Buck

An early evening mist of snow awakens expectations after the sun sinks and spotlights of white light brighten the slopes at Boyne Highlands.

Bundled in thick cable sweaters, gloves, hats, and scarves, guests for tonight’s Aonach Mor Rustic Moonlight Dinner gather around the glow of a fire just outside of the Slopeside Lounge, holding cups of hot chocolate, sharing conversation, and awaiting their sleigh ride up to North Peak.

A most memorable meal awaits.

Perched atop the resort’s northernmost slope, the rustic lodge glows gold from wall-to-wall windows overlooking in the distance a magically lit Mackinac Bridge. A fire pit crackles welcome on the deck, beckoning diners to indulge in winter’s rejuvenating beauty before meandering inside.

Beneath soaring pine ceilings, the scene spells casual elegance: Candlelight flickers on white linens dressing long, rustic tables. A guitarist strums acoustic favorites. Pre-selected wines and beverages are served as guests mingle and choose where to sit, expressions glowing and relaxed.

With every element of inviting ambience in place, dinner is served: kettles of steaming French onion soup and crunchy baguettes with sweet butter pats; a medley of savory harvest vegetables and hit-the-spot, garlic-roasted mashed potatoes in fun-to-pass metal pails; all followed by plated roast tenderloin au poivre. And for dessert? Trays of Michigan apple and raspberry crisp, topped with whipped vanilla cream rounds.

To learn more about Boyne’s Aonach Mor Rustic Moonlight Dinner, visit www.boyne.com. Additional recipes can be enjoyed in the November/December 2008 issue of Michigan BLUE Magazine. Lisa M. Jensen is editor of Michigan BLUE.

French Onion Soup
2 pounds white onions, thinly sliced
3 garlic cloves, minced
1 gallon homemade beef stock
2 cups red wine
1⁄4 cup tomato paste
1⁄4 cup Worcestershire sauce
Croutons
Provolone cheese
 
Sweat onions with garlic in a little bit of butter. De-glaze pot with red wine. Add tomato paste and Worcestershire sauce; reduce by one-third. Add beef stock and bring just to boil. Serve hot with croutons and provolone cheese.