Spring in the Adirondack mountains will be celebrated at the National Press Club this Tuesday, March 22, when the Washington Spa Alliance presents its sixth annual symposium.
Set in scenic Lake Placid, NY, the village that hosted two winter Olympics, the Whiteface Lodge is a superb example of Adirondack craftsmanship. Built of stone and logs, it has an intimate spa as well as indoor and outdoor swimming pools. The Kanu Dining Room in Whiteface Lodge surrounds you with the grandeur of Adirondack camps —surely one of the grandest timber-beamed dining rooms in America. Washington’s Urgo Hotels & Resorts owns and operates this all-suites resort in the heart of the Adirondacks.
Chef David Haick showcases his most unlikely skill set: crafting fine dining as a vegetarian. Beautifully plated, his artful plant-based dishes are as painterly and colorful as they are delicious. As happens each year when WSPA convenes, this year’s guest chef Haick is creating the lunch at the 2016 Symposium, working alongside the National Press Club’s resident chef, Susan Delbert.
Here’s a recipe from chef Haick’s repertoire—one so simple that anyone can prepare it almost without a “recipe” at all. What most sets it apart is his presentation, in which cucumbers, radishes, berries and sprigs of dill create a salad that fairly shouts “fresh!”
Cucumber and Dill Salad
From Chef David Haick of the Whiteface Lodge, Lake Placid, NY
Note: these amounts are listed per plate/portion. Scale up accordingly.
¼ cup baby arugula
1 3-inch length of English cucumber, cut into 3-inch sticks
Several super-thin slices of English cucumber
1 radish, thinly sliced
2 each, blackberries and raspberries, cut in half
1 tablespoon Dill Vinaigrette (see below)
Sprigs of fresh dill for garnish
Pea-sized dollops of vegan cream cheese for garnish.
¼ cup fresh dill
Juice of one lemon
¼ cup cold-pressed grape seed oil
For Vinaigrette: combine dill, lemon juice in blender. Puree while adding oil and pinch of salt to taste.
To assemble salad: Place arugula on center of plate. Arrange five cucumber sticks on top in a row. Scatter sliced radish and cucumber rounds. Dot with berries. Drizzle vinaigrette over. Garnish with fresh dill sprigs and dots of cream cheese.
WSPA Symposium attendees—all spa and wellness professionals—continue to be the leading ambassadors of healthful, organic food.
Plan your spring trip to Lake Placid: For reservations or more information visit www.theWhitefaceLodge.com or call (518) 523-0500.