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The Hotel Gourmet in Crested Butte

25 Jun

I’ve been thinking about changing the direction of this blog post just a bit. While I am still JRA with a GPS, a lot of what we do involves some creativity when it comes to mealtime. Especially when the majority of the time on the road is spent in small, but tiny hotel rooms in expensive resorts.

I mean, come on! $12 for a bagel and a cup of coffee? $30 for a 15″ pizza? With a staff of four, that adds up and cuts into our expenses more than even the government will allow at $30 per day for per diem. At most resorts, that might get you McDonald’s for three not-even-close-to-square meals. If we started eating like that, I don’t even want to think what would happen to cholesterol, blood pressure, not to mention, the SCALE. (See:Super Size Me for the scary and gory details of one person’s attempt at this.)

And, having worked in reservations for a good part of the beginning of my ski bum life, I was able to sell a two bedroom condo to the majority of guests as a cheaper than alternative to two hotel rooms simply because a)it was, and b) the added costs definitely put it over the top.

But when you are dealing with a company who is only paying the cleaning fees, then sometimes, two hotel rooms it is! This weekend, that is what we got.

Usually, I’ve been lucky enough to stay in the Elevation hotel with the luxury of not only a kitchenette, but one with a microwave/convection oven to boot. This weekend, we are traveling with the dog, so we got the ‘dog’ accommodations: patched carpet, ancient TV, and a Murphy bed.

When trying to be a Hotel Gourmet, there are a couple of things that I always travel with:

  • A knife
  • A foldable cutting board
  • Crockpot
  • Casserole dish
  • Salt, pepper, cinnamon, coffee, bay leaves, and red pepper flakes. (You can make a pretty decent soup with leftover bone in chicken!)

Tonight, we are enjoying Beef and Broccoli from “A Man, A Can, and a Microwave”.  This has become my new favorite, go-to book for hotel room gourmet.

I’ve also assemble an edamame, black bean, rice penne, and feta salad for tomorrow. A protein filled lunch to get us through what is going to be a very long day.

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Posted by on June 25, 2011 in hotel gourmet, Uncategorized

 

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