Jasper’s Christmas in November: A Cozy Culinary Kick-Off in a Winter Wonderland

The crisp mountain air of Jasper transformed into a whimsical winter wonderland this afternoon as soft, heavy flakes began to fall. Not just any snow, but big, clumpy flakes that descended with an almost playful urgency, swirling past the grand windows of the main lodge like miniature snowballs blown sideways by an unseen hand. Inside, a different kind of warmth enveloped us. We were nestled by the crackling stone fireplace, savoring rich, hot seafood chowder and perfectly crafted sliders, our appetites sharpened after an exhilarating hour of what can only be described as full-contact ping pong downstairs. If a hint of envy stirs within you, know that it’s entirely understandable; this was indeed a reception to remember.

A Warm Welcome to Christmas in November

This delightful snowy welcome was a perfectly fitting overture for the first wave of guests arriving for the much-anticipated Christmas in November event. The air buzzed with excitement as culinary luminaries began to make their grand entrance. Chef Michael Smith, a beloved figure in Canadian cuisine, arrived late in the afternoon, soon followed by the equally renowned Chef Paul Rogalski of Calgary’s esteemed Rouge Restaurant. The celebrity roster continued to grow with the arrival of the energetic Ken Kostick and the ever-charming Karl Lohnes, adding their unique sparkle to the festive atmosphere.

We were not alone in our early arrival; Chris Standring had joined us yesterday, immersing himself in the burgeoning festive spirit. The talented Gail Hall and the diligent crew from the Edmonton Journal were also among the initial arrivals, ready to capture the magic unfolding around us. The anticipation only builds as we look forward to next week, when the celebrated Anna Olson will grace us with her presence, alongside one of my all-time favorite culinary icons, Elizabeth Baird, accompanied by her delightful sidekick, Emily Richards. While I’m genuinely sad to be missing their segment of the event, I’ll endeavor to overcome this minor disappointment. Perhaps another cup of that exquisite hot chocolate will provide the necessary solace.

A Symphony of Sweet Indulgences

As each guest stepped through the doors, they were greeted by an immediate embrace of warmth and culinary delight. Giant silver tureens, gleaming under the lodge lights, held steaming real hot chocolate, its rich aroma filling the air. Beside them, bowls overflowed with an array of delectable accompaniments: fluffy mini marshmallows, delicate shavings of white chocolate, and intensely flavored dark chocolate. It was an invitation, impossible to resist, to craft one’s perfect cup of comfort.

Just inside the main entrance, a dedicated chef was orchestrating another captivating spectacle. She presided over what I affectionately dub the “Rolls-Royce of all EasyBake ovens” – a sophisticated, compact unit, reputedly a $5,000 marvel, which I myself had the pleasure of using at a previous Christmas in November event. From its gleaming interior, she meticulously pulled out trays of warm, fragrant sugar cookies. As they emerged, still radiating warmth, she artfully adorned each one with swirls of sweet icing and a sprinkle of colorful sugar, ensuring every arriving guest had a delightful, warm nibble to pair with their steaming hot chocolate.

Beyond the Hot Chocolate: A Culinary Extravaganza

This meticulously crafted sensory experience was, quite frankly, a delightful form of entrapment. How could one possibly resist filling yet another cup with that molten chocolate goodness and savoring every sip? Later in the evening, I found myself experimenting, adding a splash of fine red wine – a generous offering from Mission Hill Winery – to my hot chocolate, theorizing, perhaps optimistically, that the two would perfectly balance each other out. And the libations didn’t stop there. Elegant eggnog martinis circulated, their creamy, festive notes adding another layer of sophisticated indulgence to the evening.

But the true culinary masterpiece of the evening was the buffet. It was an opulent spread, so utterly over the top in its variety and presentation that I genuinely struggle to find the words to adequately describe it. It was a feast for the eyes as much as for the palate, promising a gastronomic journey through countless delectable dishes. Fortunately, this magnificent buffet is slated to make a return appearance on Monday night. I vow to summon every ounce of energy and descriptive power within me to truly do it justice then. Perhaps, by some magical intervention, another cup of exquisite hot chocolate will help me gather my thoughts and articulate the sheer culinary brilliance awaiting us.

The Enduring Allure of Real Hot Chocolate

I confess, I tend to wax poetic on the subject of hot chocolate every November, and perhaps it’s becoming an annual tradition. But there’s a profound reason for my recurring ode: it is truly one of the simplest, yet most rewarding, treats to prepare. Despite its effortless elegance, it continually astonishes me how many people still resort to instant packaged mixes. These often contain a litany of artificial ingredients and sweeteners, a far cry from the rich, comforting experience a proper homemade hot chocolate provides. If you’re going to take the time to prepare a warm drink, it might as well be an absolutely fantastic one.

The difference is night and day. Real hot chocolate, made with quality cocoa or actual chocolate, milk, and a touch of sweetness, transcends its instant counterparts. It’s a velvety embrace, a moment of pure bliss in a cup. It’s about the depth of flavor, the silken texture, and the warmth that radiates from your hands to your soul. It’s an act of self-care, a small luxury that brings immense comfort during the colder months.

So, as the snow continues to fall and the festive spirit of Christmas in November deepens here in Jasper, I encourage everyone to rediscover the simple, profound pleasure of the Real Thing. It’s the perfect companion for chilly evenings, a comforting balm for the soul, and precisely what you need to carry you through winter, right and proper.

One Year Ago: Whole Wheat Mac & Cheese with Pureed Veg