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Feast and Family: Mountains of Traditions with Chef Josiah

For Cabin Juice Executive Chef Josiah Gordon, childhood holidays were a cozy season gathered around country ham and homemade biscuits, jars of Grandma’s famous strawberry freezer jam and pies. So many pies. Namely his mother’s famous lemon meringue and coconut cream.

Chef Josiah, 30, grew up in the small town of Lebanon, Kentucky, smack in the center of the Bourbon Trail with two pastor parents and five siblings. (He’s the fourth of five, all born within 7.5 years of each other). The family of seven did everything together, including tending to their massive two-acre garden of corn, potatoes, tomatoes, zucchini and squash and raising rabbits and chickens. Cornfields and cow pastures flanked their farmhouse on all sides.

Favorite family recipes and traditions included hearty takes on wild game such as roasted venison or fried rabbit. Chef Josiah’s mother was a phenomenal southern cook, he says, recalling her culinary magic with harvested turkey paired with traditional country sides of corn, mashed potatoes and green beans.

Living the farm-to-table life before it was trending, Chef seamlessly transitions his family’s clean, rustic flavor-forward cooking to his regionally sourced Cabin Juice menus. 

Embrace the ski lodge vibes and approachable, shared dining experience this winter with these Cabin Juice dishes:

SMALL PLATES

Winter Squash Salad with toasted cashew, crunchy pepitas, peppery arugula and a bourbon vinaigrette with basil and ricotta.

Crispy Braised Pork Belly served with Napa cabbage kimchi, ginger, scallion and a kicked-up Italian salsa verde.

Angus Meatballs surrounded by creamy mascarpone polenta, gremolata, pecorino cheese and a hearty scratch made heirloom tomato ragu.

LARGE PLATES

Curried Verlasso Salmon with savory saffron rice, golden raisins, tangy lemon yogurt and coconut milk.

Spaghetti Squash Pasta vegetarian goodness built upon charred tomatoes, a fresh walnut pesto, toasted pine nuts and pecorino cheese.

Cast Iron Seared Rack of Elk served with a light sweet Montana huckleberry demi glace, earthy turnips and delicate Israeli couscous.

Try these winter dishes with sides of braised crimini mushrooms in garlic, herbs and lemon or Brussels sprouts with golden raisins and Haystack goat cheese. If you’ve made it this far and are drooling on your keyboard, check out our availability below and make yourself a reservation to join us and enjoy Chef Josiah’s dishes first-hand!

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