Life “on the mountain,” as she describes her perch high up in the Alleghenies about 60 miles southeast of Pittsburgh, is sweetest in the summer. Lush green woods and meadows are almost all that the eye can see – except for the possible interruption of a patch of sky or a glittering stream far down in a valley. What does a resident of this earthly paradise do? Grow. Cook. Eat. Relax. Sounds idyllic, doesn’t it?

 

Chef Kristin also supervises all the food that happens at Nemacolin Woodlands Resort, a 2,000-acre hospitality complex with three hotels, a series of luxury residences, a world-class spa, a golf club, five restaurants, a couple of bars, a team room and an ice cream parlor. And a private airstrip. And that’s not even a complete list. We can’t even talk about the art collection, the shops, the hiking or the horseback riding.  But we can share the day we spent contemplating summer food with Chef Kristin, who says, “Summer for me means the triumphant return of green, raw and simple ingredients where you allow peak-season flavors to shine with minimal changes and enhancements. They don’t need much to make them glow.”

  

Asparagus Tempura with King Crab Salad

Serves 4 to 6

 

Ingredients

Canola oil for frying

18 medium asparagus stalks, trimmed

1 1/4 cups all-purpose flour

1/4 tsp. baking powder

1/4 tsp. baking soda

1 1/4 cups club soda

1 Tbsp. olive oil

 

Instructions

 

In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.

 

While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.

Dip the aspargus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turing with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.

 

King Crab Salad

Serves 4 to 6

INGREDIENTS

1 Cup Picked King Crab

1 Tsp. Lemon Oil

½ Tsp. Preserved Lemon 

½ Tsp. Sliced Chive

Salt & Pepper As needed

 

DIRECTIONS

Combine all ingredients in a bowl and season as needed, serve chilled over the asparagus.

 

STORY AND PROP STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE/ RECIPE AND FOOD BY CHEF KRISTIN BUTTERWORTH, NEMACOLIN WOODLANDS RESORT / PLATTER BY BILLY RITTER @BILLYRITTER77