 |
 |
 |
We have a lot to be thankful for in 2009, thanks to many of you, it was not quite as dismal as what we read about in the press. In fact, we had a good year with a nice steady flow of visitors. Allan added four more rooms towards the end of the year on the ground floor of the east wing. We had many return visitors throughout the year as well as over the holidays. Our Thanksgiving, Christmas and New Year’s were all very busy. My cookbook is continuing its journey out of the door, many were carried by Santa this past Christmas!
Looking ahead to this year we are hopeful things will continue to improve all around as the economy starts to make its recovery. Last year was, for us, a reminder of just how fragile life can be up here in the high desert. We are not surrounded by millions of people, so we have to rely on the continued local support we are blessed to have every year as well as the visitors. While Winslow continues to slowly progress, the economic slump has hurt our railroad workers with a downsizing of the workforce and many layoffs. We hope it will turn around this year as many of our locals work for the BNSF.
|
|
|
|
 |
 |
First of all the Fred Harvey Room is undergoing a complete renovation and remodel. This is the space opposite the bar divided by the gift shop display cases which have now been moved to the gift shop. Without trying to explain how, it is safe to say it is a great improvement to the building. For the past two years we have been using this room exclusively as a private dining room. We will continue to use it this way; however the remodel has openened it up so it feels more like it is a part of the Turquoise Room. It will not be open every night for regular dining but when it is I am sure you will all find it to be a comfortable and a pleasant experience.
|
 |
 |
While Allan is working in the front of the house we are busy making changes in the kitchen and storage areas so as to be able to provide better food service to our guests. We are adding a new walk in refrigerator along with a baking and pastry station. I intend to start adding more in house baked goods, especially geared towards the traveler. Granola and fruit bars, muffins, scones and sandwiches to take with you as well as salads and other goodies for your picnics. All of these items will start appearing for sale in the front of the restaurant in the spring. This past year we added a wine vault complete with temperature control that will store over 3000 bottles of wine. As a result we have increased and improved our wine selection. We will continue to seek out special buys so we can pass the savings along to our guests. The wine business has also taken a hit in these hard times so there are more buys out there for us. I am really excited about some of our wine selections.
|
 |
 |
My menu and food selections continue to evolve and change with the seasons and as new and exciting foods become available. We have been enjoying Fresh King Salmon, Steelheads and Sturgeon from the Columbia River caught by the Nez Perce tribe. There is now a very special breed of pig being introduced to the American public. It is called the "Wooly Pig". Google "Wooly Pig" and you will find all of its history. It is actually called the Mangalitsa in central Europe where it is treasured for its rich flavor and wonderful fat content. I am presently making a smoked ham with one of the legs I bought. It will be ready for tasting in the spring. The meat from this pig is very special and delicious. Well worth the extra expense. The Churro lamb supply is still strong, thanks to my Navajo shepherd friends, on the menu every day for the last year and hope this one also. During the colder months we are very fortunate to have organic produce from McClendon’s Select that is either brought up by myself or shipped. |
 |
Next month my local chapter of "Slow Food" is having a dinner here on February 6th. This will be preceded by a talk and demonstration given by me on local foods and how I use them. This is open to non-members and all of the information has been posted on a Slow Food flier on the Turquoise Room Web site.
On to our first big event of the year: Valentines Flamenco Weekend with tastes of Spain and the southwest. Live Flamenco guitar every night by guitarist Khent K. Anantakai. Special dishes will be available every night. Also, there will be fixed price Saturday and Sunday brunch menus and a fixed price Sunday night menu. All of the details are on a poster at the Turquoise Room Web site. We hope that some of you will decide to spend one of the nights with us and make a weekend out of it. The hotel has now added some new rooms in the west wing and on the second floor. All of the new rooms are large and really beautiful. You may be lucky and be one of the first to stay in one of them. |
 |
|
 |
|
| |
www.theturquoiseroom.net Phone: 928.289.2888 Email: dine@theturquoiseroom.net |
|
