Pikes Peak Region Trail Finder

Photo by Mark Fox, Summit Daily News

By JANICE KURBJUN, SUMMIT DAILY NEWS

Deep in the bowels of the Keystone Conference Center Wednesday, the Keystone pastry crew and kitchen chefs were hard at work creating holiday happiness for Keystone employees, the Rotary Club community dinner and resort guests.

Executive pastry chef Ned Archibald planned to be his bakery at 4 this morning to finish the deserts and ship them across the street to the Keystone Lodge's guest buffet. Sous chef Bryston Palmer planned to be in at 6 a.m. to begin making 50 gallons of gravy.

Archibald will serve roughly 1,200 people today, and made 340 pumpkin pies for the occasion. That's not including the other pies and deserts, including apple, pecan and strawberry pies as well as brownies and other goodies.

Palmer will oversee the plating and transporting of 14 pans of turkey, 18 pans of sweet potatoes, 10 of mashed potatoes, 15 gallons of gravy, eight salads and 63 pounds of green beans — and that's just for the employee meal. There's more heading to the community dinner at the Silverthorne Pavilion.

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