What's New This Summer at The Woods Restaurant

We had the pleasure of sitting down with Head Chef Boddie Macklin-Shaw to get the inside scoop on what's cooking this season.

Inspiration Behind the 2024 Summer Menu

When asked about the inspiration for this year's summer menu, Chef Boddie gave all the credit to his talented team. "Inspiration for me comes from our team. Paula Borza, Executive Sous Chef, and Scott Cameron, Senior Sous Chef, are constantly bringing new ideas and techniques to the table that allow us to collectively create a new menu every year," he shared. The team at The Woods ensures they are always on point with the latest consumer trends, whether it's for the summer or winter season.

Customer feedback plays a crucial role in shaping the menu at The Woods. "Our team always invites feedback from our guests. With this information, we meet as a senior leadership group to make changes in our operation to meet our guests' expectations," Chef Boddie explained. This adaptive approach ensures that the restaurant stays relevant and continually offers new and exciting dining options.

Perfect Pairings with Local Beverages
Nothing enhances a meal quite like the perfect beverage pairing. This summer, Chef Boddie recommends the CHURCH & STATE Blanc de Gris from Oliver with their Mediterranean calamari dish. "The crisp freshness of the wine nicely balances the weight of the calamari dish," he explained. This pairing promises to be a highlight for seafood lovers and wine enthusiasts alike.

Signature Dishes to Savour
The summer menu features several standout dishes that Chef Boddie and his team are particularly excited about. These dishes showcase a variety of flavours and culinary techniques:

• Juniper Pork Schnitzel: Served with orzo pasta, mushroom cream sauce, arugula, and Grana Padano.
• Mediterranean Calamari: Featuring Humboldt squid, parsley gremolata, olives, capers, and focaccia crouton.
• Chicken Shawarma Bowl: A delightful mix of couscous, pickled turnips, shredded lettuce, hummus, red onion, and tomato.

Evolution of the Summer Menu & Theme

Over the past two years, The Woods has transitioned from offering mostly handheld items to a more sit-down, elevated table service experience. New patio furniture, a paved village, and shade sails complement this shift. "Our goal is to constantly improve the overall guest experience," Chef Boddie emphasized. This summer's menu reflects a more refined dining experience while maintaining a casual and approachable vibe.

The overall concept behind this summer's offerings is clear: light, casual, approachable, enjoyable, and affordable. These principles guide the creation of each dish, ensuring that guests have a memorable dining experience without breaking the bank.

Special Dietary Options
At The Woods, accommodating dietary needs is a priority. This summer, they are excited to introduce a vegan 'chicken burger' that caters to plant-based diners. Chef Boddie and his team are committed to providing delicious options for all guests, regardless of dietary preferences.

New Additions for the Summer
Beyond the delectable new menu, The Woods has also crafted an impressive cocktail list for the summer season. Two must-try items are their frozen margaritas and daiquiris, perfect for quenching your thirst after a day of adventure on the hill.

The Charm of Summer at Big White
For Chef Boddie, the best part of summer at Big White is the atmosphere. "The summer atmosphere! From sunshine to the blooming flora that makes hiking a sight to see. There is a constant flow of events that keep the mountain alive and humming," he said. The vibrant energy of Big White in summer, combined with the culinary delights at The Woods, promises an unforgettable experience.

Meet the Chef: Boddie Macklin-Shaw
Big White Ski Resort's Executive Chef, Boddie Macklin-Shaw, has been mastering his culinary craft since the age of 16. His career began in various fine dining and hotel restaurants along the Queensland coast of Australia before he joined Big White in 2015. Boddie's exceptional talent and dedication have consistently impressed both colleagues and guests. His culinary passion was ignited in his mother's butcher shop, where he learned the art of breaking down meat and experimenting with flavours. Although he misses Australia's beaches and his family, Boddie fully embraces the mountain lifestyle at Big White. He also leads the popular Jr. Chef Challenge during the winter season, inspiring young culinary enthusiasts.

Come and experience the magic of summer, where culinary excellence meets the natural beauty of Big White at The Woods.