The seasons in McCall are diverse and rugged. Each one offers its own unique debut. But winter. Winter in McCall is magical. It invites powder-hound families to chase downhill thrills at Brundage Mountain.

It invites leisure enthusiasts to seek warmth at one of the many hot springs in McCall. And it invites avid foodies to savor the hearty, comforting flavors of the Pacific Northwest.

Experience what awaits you and yours this winter at Shore Lodge. 

Our Director of Lodging said it best: The beauty behind winter is getting out and enjoying it. Experiencing excursions and adventures that are unique to Western Idaho. And there are many to explore in McCall.  

If you didn't know, McCall is a top destination in the Pacific Northwest for high-altitude thrills. With an average snowfall of 138 inches in McCall and over 300 inches on nearby Brundage Mountain, there's plenty of snow to enjoy. Here's a little secret: National Geographic has named McCall one of North America's Best Secret Ski Towns. But let’s keep that between us! 

After more than 30 seasons on these slopes, John Wood has shared some of his best McCall skiing secrets. 

Idaho may be famous for potatoes, but it is only a fraction of the incredible food from the Gem State. Our core philosophy has always been to source as many of our ingredients locally to provide you with the most remarkable dining experience, and this season was no exception. But we had some changes to make.

A change in season is the perfect time to refresh our food and cocktail menus. It's time to serve some warm, rich, and comforting dishes to keep you nice and toasty during those cool winter days. So, we sat down with our Executive Chef Marcus Stewart and Beverage Program Manager Cory Strobaugh, our in-house sommelier, to explore the new exciting options that celebrate the flavors of the Pacific Northwest. 

Executive Chef Marcus said it best: "When it's nice and cold outside, you definitely want something heartier and more substantial. " That's precisely the inspiration behind our new menus at The Cutwater on Payette Lake and The Narrows Steakhouse.  

In line with the seasonal changes in Idaho, we created a Mediterranean and Pacific Northwest fusion menu at The Cutwater on Payette Lake. Staying true to our region as well as the theme of the restaurant, Chef Marcus and his culinary team are eager to introduce a standout menu item, Bison Bolognese. "This dish is one of my favorites just because of that wonderful flavor that you get. And the fact that we were able to do the bison cut gives it just a little bit more of a unique gastronomic experience," Marcus explains. Served with pappardelle pasta, Parmesan, and garlic bread, this hearty dish is exactly what one seeks on a cool winter evening.

While traditional Osso Buco is made from cow shank, we had to add a Shore Lodge twist. "This dish is one of my favorites because of that wonderful flavor. And the fact that we could do the bison cut gives it more of a unique gastronomic experience," Marcus explains. The dish is served with a butternut squash polenta, crispy maitake mushrooms, and rainbow carrots to make it even more special. This hearty dish is precisely what one should seek to warm up a fantastic winter evening. 

The Narrows Steakhouse also remains committed to showcasing exceptional regional vendors, with the experience elegantly framed by the ancient Payette Lake. Here, you'll find remarkable signature dishes, like Bison Short Rib Ravioli from the nearby Snake River Farms, where true ranch-to-table is a way of life.

This hearty filling is served with pumpkin ravioli, pickled mustard seeds, mushroom marsala, and mascarpone. Are you in the mood for something creamy and rich? Our Mushroom Bisque is the perfect accompanying side dish, featuring truffle mascarpone, maitake mushrooms, and agrumato oil. 

What pairs perfectly with this incredible winter fare? How about a stellar cocktail to warm you up. Leaving behind summer's fruity and bright flavors, The Bar's new seasonal lineup of libations features fun, creative flavor profiles that are rich and herbaceous. "Typically, what drives our development of these cocktails is asking ourselves: What would I want to drink after skiing in the mountains? That's where we develop those hot drinks," says Beverage Program Manager Cory Strobaugh.  

Even at The Bar, our core local sourcing philosophy remains foundational. "Several flavor profiles that we're playing with new this year include a local organic entrepreneur, Joe Howard, who used to bartend with us many years ago. I've stayed in contact with him, and he and his wife started a cocktail syrup company called Sweet Water Syrups," noted Cory. Their Sweet Water Vanilla Cardamom Syrup makes its debut in our standout cocktail of the season, the Rum Espresso.

If you've spent even 10 minutes scrolling through Instagram on a Friday night, you're likely familiar with the Espresso Martini. While not new to the cocktail scene, they’re the latest rave. And we totally understand why. But at Shore Lodge, we don't follow trends; we like to start them. "An Espresso Martini already has notoriety. People already know and are familiar with it, so we thought it would be intriguing to utilize dark rum," Cory explains. "You'll see a lot of traditional cocktails here that we've given our spin on. I love classic cocktails, but I like making classic cocktails that belong to us, and I think we've got an incredible lineup this season."  

Each of our new libations has a hidden twist, even our famed Shore Fashioned, which never fails to make its annual debut. After all, how could we not bring this timeless cocktail back? However, our creative mixology team decided to shake things up this year (pun intended). Unlike most years where we use Knob Creek 9-Year-Old Bourbon Whiskey, this year, we're serving our Shore Fashioned with a unique Knob Creek Private Barrel Bourbon hand-selected by our panel of bourbon tasters. "The bourbon is rich, intense, and dense, with caramel and banana peel notes. It makes for a phenomenal Shore Fashioned, and this new barrel makes this a must-do signature drink," Cory states.  

What makes our standout cocktails unique is the collaborative effort with our bartenders, empowering them to propose their ideas and creations. "It's usually a joint effort among the entire team. It's not just me. Empowering the bartender team gives them a sense of ownership over the whole program, which fosters pride in their work. It may seem small, but it's crucial to building a strong team. After all, they are the pros!" said Cory.

This season, we invite you to visit The Bar and experience one of our five new libations. If you're the designated driver or participating in Dry January, challenge our team to create a custom mocktail using your choice of ingredients. You'd be surprised by what their creativity will bring forth. And for those seeking the perfect food and beverage pairings, Marcus and Cory even provided us with a breakdown of the finest dishes alongside their best beverage recommendations for each dining venue on the property.