Sean Buchanan
February 9, 2012

For those not in the bilingual know, après-ski is a French phrase for a social activity enjoyed after a day's skiing.
When you've burned a double-Whopper's worth of calories shredding the slopes, what better way to refuel than to hit one of our local spots for a chef's take on this time-honored tradition?
We've asked a couple of those chefs to help put together recipes and dishes that they love after a full day of ripping mad pow.

Braised Highland Beef Sandwich With Fruit Chutney Executive Chef Kim Lambrechts Trapp Family Lodge Trapps new chef, Kim Lambrechts, takes a modern approach to European
classics: "What I look for in après-ski cuisine is something hot, comfortable, hearty and delicious."
With changes on the way at Trapps, this is a sample of what's to come. They use their own pasture-raised Highland beef, and the menus are always fresh, changing and local.
Makes four sandwiches
4 pieces fresh focaccia
1 cup fruit chutney (preferably made with dried fruits)
1 pound slow-braised beef, like chuck or brisket One-half pound Cabot clothbound cheddar This is a great little sandwich for your leftover pot roast. Warm the braised beef in a little jus to soften it up. Slice the focaccia in half and spoon fruit chutney onto one side. Add the braised beef and top with a slab of clothbound cheddar.
Lightly butter the top layer of focaccia and place the two sides of the sandwich in a 350-degree oven for 10 minutes. Put the two pieces together to make your sandwich complete.
Slice, eat, and chase it down with a great Trapp family lager.
 

For those not in the bilingual know, après-ski is a French phrase for a social activity enjoyed after a day's skiing.
When you've burned a double-Whopper's worth of calories shredding the slopes, what better way to refuel than to hit one of our local spots for a chef's take on this time-honored tradition?
We've asked a couple of those chefs to help put together recipes and dishes that they love after a full day of ripping mad pow.

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