But as he read the ingredients and directions on the packages, something creative clicked and he started to experiment, trying to duplicate the meals from scratch. I guess I just had a knack for it. Before and since attending culinary school in Florida he's educated himself in cooking, principally by reading cookbooks and eating out at every opportunity, despite the distances he now must travel to take advantage of other white-tablecloth restaurants. From appetizers through desserts, he's responsible for conceiving and overseeing the lodge's menus. Rainbow Lodge customarily serves between 300 and 400 weekend brunch meals and 120 to 150 dinners per night at the height of the summer and winter seasons.
Traffic slacks off briefly in spring and fall, but the lodge stays open year round.
Davis says he's a happy camper at Rainbow Lodge, even smiling his way through the parking apron's snowdrifts. This is one of my goals. I hope to keep coming up with items pleasing to me. I do love to cook. An example of Davis' straightforward approach to soups and sauces, this soup relies for punch on first-rate carrots and mint.