The Midwest loves adding a twist to the ski food classics. There are regional specialties for everyone from cheese curds, Friday night fish fries and toasted raviolis. See what our resorts have to offer and try not to drool over the stick-to-your-ribs staples of the Midwest!
Afton Alps: Tator Tot Hotdish samples are shared during the signature Hot Dish Rail Jam, on March 1, and are also on the specials rotation list at the resorts’ Paul’s Pub.
Wilmot Mountain: Every Saturday and Sunday afternoon, Kringles are served as a Wisconsin treat.
Hidden Valley: Created in St. Louis, Toasted ravioli will be added to their menu this season.