I hear a (gingerbread) train a comin' | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

I hear a (gingerbread) train a comin'



Milling around Stein Eriksen Lodge in Deer Valley this weekend, I came across what has to be the largest ever re-creation of Thomas the Tank Engine -- in gingerbread. --- Stein's uber-talented Executive Pastry Chef Raymond Lammers and his crew put in more than 100 hours creating a gingerbread version of Thomas the Tank Engine, which currently resides in Stein's lobby. It contains some 684 pounds of gingerbread and 270 pounds of royal icing. The face is made from rolled fondant.


According to Stein Eriksen Executive Chef Zane Holmquist, Lammers had to firstĀ form a fiberglass backing for the face and there was even welding involved in making the interior Thomas Tank Engine structure. "The guy looks like a mild-mannered European pastry chef," said Holmquist about Lammers. "But he ought to have become an engineer!" You can see Thomas the Tank Engine through the holidays at Stein Eriksen Lodge.