Lake Placid’s award-winning Whiteface Lodge is offering a gourmet Thanksgiving feast crafted by Executive Chef David Haick.
The all-suite resort gives guests the choice to celebrate privately in their room—each suite features kitchen facilities and cozy fireplaces—or to dine in KANU, the lodge’s signature restaurant.
For those who want the comfort of a home-style holiday without the work, the Thanksgiving In-Suite dining package serves six and includes a 14- to 16-pound whole roasted organic Vermont turkey; yam and pistachio bisque; organic greens with cranberries, spiced pears and artisanal goat cheese vinaigrette; potato purée; brioche-chestnut dressing; traditional gravy; Brussels sprouts; cranberry chutney; dinner rolls; and a choice of apple or pumpkin pie. The complete meal is priced at $275 and includes packing and storage of leftovers.
KANU will present a three-course Thanksgiving dinner. Starters include oyster and corn chowder, butternut squash soup, organic apple tart, or a green bean casserole. The main course centers on a Vermont free-range organic turkey with brioche-chestnut dressing, potato purée, Brussels sprouts, cranberry chutney and gravy. Dessert options feature pumpkin pie, apple hand pie, or bread and butter pudding. For guests who prefer something different, a Yankee pot roast with carrots, turnips, potatoes, pearl onions and fresh horseradish is available. The three-course menu is priced at $78 per person.
Whiteface Lodge sits adjacent to the alpine village of Lake Placid, a two-time Winter Olympics host. Conceived by a former Olympian and inspired by the Adirondack Great Camp tradition, the rustic resort opened in 2005 and offers 94 suites, a three-story great room, a fine-dining restaurant, a spa café, 24-hour room service, a grab-and-go retail outlet with regional specialties, and Lake Placid’s only resort spa.