When you are situated in one of the Yukon's most spectacular settings, you should also be treated to the Yukon's finest cuisine. José Janssen, one of the North's most renowned chefs, manages Tincup Lodge's dining room. At Tincup, José emphasizes scrumptious, home-style meals, with an international twist. 

      
      Meals are served at the main lodge at set times, and guests can arrange for picnic lunches in advance.

birthday at Tincup	secret recipes

Recipes from José: Tincup Thai Fishsoup

1 onion, minced
1 inch ginger, chopped
4 garlic cloves
2 celery stalks, chopped diagonally , or snow peas
2 carrots, chopped diagonally or 1 red pepper, sliced
1 cup of sliced mushrooms, any kind, fresh or dried
1 half stalk of lemongrass, chopped in 3 pieces
6 cups fish stock
1/ 4 cup red or white rice vinegar
1 tsp. sesame oil
1 tsp. Thai hot sauce or sambal
2 Tbsp. lime juice
3 lime leaves
½ tsp. fish sauce
1 can coconut milk
3 green onions, thinly sliced
1 lb. fish or shellfish, mussels are very nice
 I use fresh lake trout, filleted and cut into large chunks
½ cup fresh cilantro for garnish

In a large pot combine stock, rice vinegar, sesame oil and hot sauce.
Bring to a boil and simmer for 15 minutes.
Sauté the vegetables , garlic and ginger in 2 Tbsp. olive oil.
Add to the broth, add lime leaves, coconut milk, lemongrass, lime juice.
Simmer for 15 minutes and then add the fish or shellfish, simmer another 10 - 15 minutes.

Open the sake !
Preheat large bowls in your dishwasher or oven, have a sip of sake or open a cold beer.

Carefully ladle the soup into bowls, sprinkle with green onions and cilantro, serve to your guests !!

Sit back and enjoy!!

Jose Janssen
Tincup's chef