Hurray Hurray it’s the Month of May! Happy Spring from the Chemong Lodge Team.
Since it has been a long awaited spring what a great month to visit Chemong Lodge for lunch or dinner, enjoy a glass of wine and a beautiful sunset overlooking Chemong Lake or catch some rays while dining on our beautiful outdoor patio.
Come out and enjoy our weekend live summer entertainment on the outdoor patio starting Friday, May 15th and continuing through Labour Day Weekend. The schedule is as follows:
Friday, May 15th Bobbie & Terry Finn
Saturday, May 16th Donny Wood Band
Friday, May 22 Ken & Earl
Saturday, May 23 Austin Carson Band
Friday, May 29 Tami J. Wilde
Saturday, May 30th Reckless Minstrel Buskers
Friday, June 5 Wiley Harold
Saturday, June 6 Check Mate
Friday, June 12 Bobbie & Terry Finn
Saturday, June 13 Donny Wood Band
Friday, June 19 Ken & Earl
Saturday, June 20 Gord Magee & Loose Ends
Friday, June 26 Tami J. Wilde
Saturday, June 27 Derek McGrath & Sean
Friday, July 3 Wiley Harold
Saturday, July 4 Donny Wood Band
Friday, July 10 Bobbie & Terry Finn
Saturday, July 11 Randy Hill
Friday, July 17 Ken & Earl
Saturday, July 18 Albert Saxby & Sean
Friday, July 24 Tami J. Wilde
Saturday, July 25 Tony Sylvestri
Friday, July 31 Michelle Prins
Saturday, August 1 To be Announced
Friday, August 7 Michelle Prins
Saturday, August 8 Donny Wood Band
Friday, August 14 Bobbie & Terry Finn
Saturday, August 15 To be Announced
Friday, August 21 Ken & Earl
Saturday, August 22 Tony Sylvestri
Friday, August 28 Tami J. Wilde
Saturday, August 29 Michelle Prins
Friday, September 4 To be Announced
Saturday, September 5 Donny Wood Band
Our weekly specials are still on. Call us or go to www.chemonglodge.com for details.
Fun Food Fact Of The Month
Honey is the only food that will never rot, it can last 3000 years.
Don’t forget to get your Chemong Lodge Loyalty Card so you can start earning points which can turn into dollars. Please be sure and bring it with you so you can get your points. No card….no points.
Here is a Recipe from the Chemong Lodge Kitchen
Boneless Buffalo Wings Servings – 3
Oil for deep frying ½ tsp paprika
1 cup unbleached all purpose flour 1 egg
2 tsp salt 1 cup milk
½ tsp black pepper ½ tsp cayenne pepper
¼ tsp garlic powder ¼ cup hot sauce
3 skinless boneless chicken breasts 1 tbsp butter
cut into ½ inch strips
Heat oil in deep fryer or large saucepan to 375 degrees.
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl.
Whisk together the egg and milk in a small bowl.
Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil in batches. Cook until the exterior is nicely browned, and the juices run clear. Five to six minutes a batch.
Combine hot sauce and butter in a small bowl. Microwave sauce on high until melted, 20 to 30 seconds. Pour sauce over the cooked chicken and mix to coat.