A Taste of Travel: Mirror Lake Inn, Lake Placid, New York

When Mirror Lake Inn Resort and Spa suffered a catastrophic fire in January 1988, there was only one solution for husband-and-wife owners Ed and Lisa Weibrecht: rebuild the then 64-year-old structure.

The classic inn quickly rose like a phoenix from the ashes, and byIndependence Day reopened with the panache benefiting this AAA Four Diamond property. Today the resort offers a sporty getaway for couples any time of year. One reminder of the fire is the Averil Conwell Dining Room. The walls of this restaurant are decorated with the works of Averil Courtney Conwell, a nationally recognized artist who resided in Lake Placid until her death in 1990. The murals of typical Lake Placid scenes were cut from the walls of the dining room as the fire raged. When the inn was reconstructed, Mrs. Conwell, then 94, restored the priceless paintings.

These paintings are not the only works of art in this dining room every evening, creations such as hickory-smoked shrimp and escargot Napoleon introduced pan-seared salmon fillet, roasted rack of lamb, sauteed trout amaretto, and grilled breast of duck.

Romantic travelers have plenty of opportunity to work off the effects of that fine dining. The village of Lake Placid, two-time (1932 and 1980) Winter Olympics host, is home to every imaginable winter sport. Downhill and cross-country skiing or speed and figure skating delight many, and thrill seekers enjoy the one man luge runs and the year-round chance to have a ride on a bobsled as it speeds clown the Olympic track.

The summer months bring a new alpine beauty to Mirror Lake, along with opportunities for hiking, mountain biking, and other fair-weather pursuits along the shores of the lake.

Guests seeking a little romance might check into the split-level suite with king sized bed and whirlpool for two perched in a loft reached by a spiral staircase; the oak stairs, like all the woodwork, were made by Mirror Lake Inn's own craftspersons. The Adirondack mini suite on the shores of the lake is filled with custom made birch bark furnishings.

For more on the Mirror Lake Inn Resort and Spa, see www.mirrorlakeinn.com.

Rack of Lamb with Minted Zinfandel Sauce

Rack of Lamb:

1 tablespoon chopped garlic
1 tablespoon chopped rosemary
1 tablespoon olive oil
2 (1-pound) racks of lamb, trimmed of fat

Minted Zinfandel Sauce:

2 tablespoons finely chopped shallot
Olive oil
1/4 cup mint jelly
2 cups Zinfandel
1 quart demi-glace (available in specialty food shops)
2 tablespoons chopped mint
Salt and pepper to taste

Prepare the lamb. Preheat the oven to 375 degrees. Combine the garlic, rosemary, and oil. Use this to coat the lamb. Roast for about 15 minutes, at 130 degrees F for medium rare, 140 degrees F for medium or 160 degrees F for well done.

Meanwhile, prepare the sauce. Lightly sauté the shallot in the oil. Add the mint jelly and the wine and reduce the volume by half. Add the demi-glace and cook for 15 minutes. Strain. Garnish with the chopped mint and season with salt and pepper.

Slice the lamb and serve with the sauce.

Yield: 4 servings

Copyright Paris Permenter & John Bigley