The duo brings a wealth of experience and innovation to the resort’s culinary team. As they make their mark on the resort’s menus, they are also planning a winemaker’s dinner in partnership with Andrea Leon of Domaines Bournet-Lapostolle, featuring live music by John Coleman.

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Winemaker’s Dinner

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Executive Chef Greg Shurman (Provided photo — Whiteface Lodge)

Whiteface Lodge will host an exclusive Winemaker’s Dinner today at 6 p.m. The $130 per person event, not including tax and gratuity, heralds the arrival of autumn with a five-course feast and live music.

The evening highlights will include the finest wines from Chile’s Domaines Bournet-Lapostolle, paired with a menu artfully crafted by Sherman and Muñoz. Winemaker Leon from Apalta, Chile will be a special guest, guiding guests through the wine selections. Event tickets may be reserved by emailing info@thewhitefacelodge.com.

The dinner will include an arrival reception with smoked trout and Dutch knuckle profiteroles paired with a Pisco cocktail and Rose wine. Course one will feature pheasant pate, pickled plum mostarda and brioche alongside Lapostelle Cuvee Alexandre Carmenere. For the second course, Sherman and Muñoz will prepare rabbit and venison “cassoulet” featuring rabbit loin, smoked venison sausage, celeriac and truffle breadcrumbs, served with Lapostolle Cuvee Alexandre Cabernet Sauvignon. The third course will spotlight coffee and ash rubbed bison tenderloin, leek, turnip and rutabaga dauphinois and a bourbon green peppercorn glace, complemented by Lapostolle La Parcelle 8. Next planned is a course of poached Bosc pear and Bayley Hazen blue cheese fondue, to be enjoyed with Clos Apalta. The dinner will close with dark chocolate pot de creme, basil and hazelnut nougatine and grape gel along with Lapostolle Pisco XO.

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Meet the chefs

Sous Chef Marazh Muñoz (Provided photo — Whiteface Lodge)

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Sherman is a seasoned contributor to the Adirondack Mountain’s culinary scene, and an accomplished chef with over 30-years of experience in his craft. His career includes overseeing multiple regional restaurants, including Big Slide Brewery and Public House, the Lake Placid Pub and Brewery and Bake Placid, as well as other resorts in the Lake Placid area. Sherman is known for his commitment to farm-to-table cuisine, supporting local farmers and producers.

Muñoz, an accomplished professional with extensive restaurant experience, brings her strong leadership and mentoring skills to the role of sous chef. She also brings unique culinary skills and insights to the post, most recently serving as sushi chef at Tavernakaya in Madison, Wisconsin. She joins fellow restaurant Sous Chef Chris Jones, who has been at Whiteface Lodge for two years.