During the summer months, I’ll have the opportunity to introduce you to our talented culinary team. Our executive chefs work each day to provide delicious, healthy, fun meals to our guests. I look forward to introducing them to you so you can learn a little more about what makes them howl in the Great Wolf Lodge kitchen.
Chef Stoutingberg has been working in resort kitchens since 1991. His passion for the culinary field comes through in every dish he creates for families at Great Wolf Lodge.
GWL – What is your all-time favorite food?
Chef Stoutingberg – My favorite item are the crab cakes on our menu in Camp Critter. They are served as an appetizer with our signature red pepper aioli and corn salsa (recipe below).
GWL – What makes a meal at Great Wolf different from other places?
Chef Stoutingberg – The family friendly atmosphere where the entire family can enjoy a meal while the kids can still interact with Magi Quest be entertained by Wiley and friends and even splash in the water while mom and dad enjoy their meal..
GWL – Please share any career achievements/highlights or awards that you have earned as a chef either prior to or during your time with Great Wolf.
Chef Stoutingberg – I’ve had the honor to prepared and served meals for many notable dignitaries and events in my years as a chef. Some of them include the Queen of England, Presidents Clinton and George Bush, opening event of USS George H.W. Bush aircraft carrier and the opening of Great Wolf Lodge in Concord.
Broiled Crab Cakes
with Red Pepper Aioli and Corn Salsa
|Crab Cakes||Red Pepper Aioli||Corn Salsa|
To make the crab cakes:
- Mix together the mayonnaise, mustard, cilantro, lemon juice, Old Bay, bread crumbs and egg.
- Gently fold in the crabmeat.
- Form four crab cakes, spray skillet with pan spray, lightly cook on each side for 2-3 minutes.
- Top with Red Pepper Aioli and serve with Corn Salsa (recipes below).
To make the aioli:
- Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth.
- Blend in the mayonnaise, and lime juice with the machine running, blend in the oil.
- Season the aioli, to taste, with salt, cayenne and pepper.
To make the corn salsa:
- Grill jalapeno skin-side down, until charred but still firm, about 5 minutes. Cool slightly; finely chop.
- Roast corn in 350 degree oven for 8 minutes, after cooling cut kernels of husk.
- Mix with rest of ingredients jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and ½ teaspoon salt.