Looking for a Father's Day gift that has greater impact than a new tie or a "World's Greatest Dad" coffee mug?
McCall, ID (Vocus) May 25, 2010
Are you looking for a Father's Day gift that has greater impact than a new tie or a "World's Greatest Dad" coffee mug? If he enjoys the mountains and loves to golf, treat dad to an unforgettable and well-deserved weekend getaway this year at the historic Shore Lodge in McCall, Idaho.
The beloved Gem State resort is offering a special "It's All About Dad" Father's Day package available June 18-20. It includes lake-view accommodations for two nights, a round of golf at Whitetail Club, and complimentary brunch for him on Father's Day. Rates are $399 and do not include taxes or resort fees. One dad per package is allowed. Extra rounds of golf are on hand at rack rate based on availability, and Sunday brunch for additional guests is available at menu prices.
For those dads who can't get away for the weekend, Shore Lodge Executive Chef Eric Gruber offers up his favorite recipe for barbecue pulled-pork sandwiches that's guaranteed to be a hit among fathers. "Hands down my favorite food in the world is barbecue," Chef Gruber says. "I don't care if it's from Memphis, Kansas City or Seattle or if it's brisket, pork, or salmon, barbecue tastes great! I wait all year for summer just to try different barbecue recipes. In many parts of the country, barbecue is taken very seriously and is almost like a religion, and giving up a generations-old recipe is a hanging offense. Luckily for me I live in McCall, Idaho, which means I don't have to follow the unwritten rules of barbecue. If I want to smother Texas-style barbecue sauce all over a piece of king salmon, I can do it with a clear conscience."
RECIPE FOR SHORE LODGE BBQ PULLED-PORK SANDWICHES
1/2 cup olive oil
1 tablespoon garlic, minced
1/2 tablespoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon dry mustard
2 teaspoons fresh thyme
2 each, zest of fresh oranges
3 tablespoons kosher salt
1. In a stainless steel bowl, combine all ingredients well.
2. Lay 5 lbs. boneless pork shoulder fat side up on a cutting board. Trim any excess fat off and discard.
3. Rub pork with marinade and refrigerate for 2-8 hours.
4. Wrap pork with parchment paper until sealed and then wrap with foil.
5. Place in an oven at 300 degrees Fahrenheit for 3-4 hours until meat is very tender.
6. Remove from foil and let chill for 1 hour.
7. Wash your hands thoroughly and shred the pork with them.
8. Serve with your favorite bread and favorite BBQ sauce and enjoy!
ABOUT THE CHEF
Along with a lifetime of passion for cooking, Chef Eric Gruber brings more than two decades of culinary experience and knowledge to McCall, Idaho's Shore Lodge. A graduate of the Scottsdale Culinary Institute who has worked at several 4-star, 4-diamond establishments, Chef Gruber has served as executive chef at Shore Lodge since September 2008. His philosophy of building menus around seasonal and regional ingredient-driven cuisine is showcased most notably at The Narrows, the resort's fine-dining restaurant and lounge. Locally sourced products like grass-fed lamb from Hailey, Idaho, with mountain huckleberries picked fresh in McCall are highlights of the menu.
ABOUT SHORE LODGE & WHITETAIL CLUB
Established in 1948 and nestled on the sandy shores of beautiful Payette Lake, the iconic Shore Lodge is the premiere resort in Central Idaho and a quintessential mountain retreat. Having completed a major renovation in 2009, the property and its amenities are second to none and include Whitetail Club, an 18-hole, 1,200-acre, private golf course designed by U.S. Open winner Andy North. In addition, Shore Lodge is nearby three major river systems and only 5 miles from Brundage Mountain, which Ski Magazine says has "the best powder in North America" and which provides lift-assisted access to more than 20 miles of mountain bike trails. Visit http://www.shorelodgemccall.com for more information.
Jocelyn Kidd, Shore Lodge, (208) 630-0216
Sydney Sallabanks, Stoltz Marketing Group, (208) 631-7406
Tony Harrison, Stoltz Marketing Group, (208)
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