FOOD
Eat and Refuel
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Food and beverage is a huge part of the Ruby experience.

It all starts with Francy Royer who went to art school in Boston in the late 1970’s. Francy moved west and got a job as a pastry chef at Deer Valley Ski Resort in the early 1980’s. Her and her friends took a trip to the Ruby Mountains where she met Joe and the rest is history. She has been here ever since. Francy’s passion for food and customer service is displayed throughout the Ruby menu. Many Ruby guests come back year after year saying “Yeah, the skiing is great but we come for the food.”

Francy Royer

Francy Royer
From: Upstate New York
Years with Ruby: 32

Why Ruby Mountain: RMH gave me the freedom to utilize my culinary skills. When each guest arrives, it’s all about them. We provide the service, the experience, the skiing and delicious creative menus. With a welcome and a warm smile, our customer service makes that difference and provides memories that last a lifetime.

Off-Season: I enjoy my home, my garden and quiet time with a good book listening to the creek roll by. I enjoy time with my family, bike rides with Joe, hiking with our black lab Ike, traveling when I can and of course testing out new food creations on Joe and Mike.

The Food: My goal is to provide an interesting and tasty menu with several different options at each meal. I also cater to any dietary restrictions.

The Lunch: Not much else compares to having a tasty lunch on top of a 11,000 foot peak, that’s what happens each day at Ruby. Lunch is packed by Francy and her crew to be enjoyed mid-day on the mountain with service by our guides. Lunch includes several different sandwich options including grilled chicken with pesto mayonnaise and hikima, roast beef with feta cheese and caramelized onions, turkey breast with avocado and chipotle aioli, fresh veggie sandwich and of course the original peanut butter and jelly. Lunch also includes hot soup, chips, fruit, vegetable packs and home baked cookies.

Guests can enjoy Francy’s famous “Heli Snacks” which are located in the helicopter under the back seat for inflight treats. Heli Snacks are made with homemade sliced tea breads, banana, cream cheese and honey.

Apre’s Ski: After your day of skiing settle in by the warm fire and enjoy beer, wine and other beverages of your choice while mingling with other guests and guides about the day. Francy and her crew prepares tasty appetizers of flatbreads with various toppings, skewered beef and chicken, zucchini and cherry tomatoes, baked bitesize treats, edamame and other items dreamed up.

Dinners at Ruby begin with a seasonal salad service each night. After salad courses are passed, guests are welcomed to help themselves to our dinner buffet. The first evening of every tour you can expect Sea Bass served over Leafy Leeks and Lentils, Grilled Black Angus Beef Tenderloin served over a Brown Butter Gorgonzola sauce and topped with Onion Finadene, Grilled Vegetables and Fresh Pastas. The second evening guests will indulge in Grilled Chimichurri Hangar Steak Tacos and Grilled Chipotle Salmon Tacos with a variety of grilled peppers and hot sauces. Side dishes may include Sautéed Veggies and Farro, house made Black Beans, and authentic Spanish Paella.

Desserts at Ruby are made with love from Francy and may include her famous chocolate snowball, home made creme’ brûlée, Francy’s cheesecake with raspberry drizzle or a different creation she dreams up.

Sierra Petersen

Name: Sierra Petersen, 21 yrs old
From: Lamoille/ Spring Creek, NV
Years with Ruby: 2

For some crazy reason Francy hired me when I was in high school. Half way through the ski season I learned I had a passion for food and the endless fun of bringing people together. I didn't waste anytime in graduating from high school early, moving to SLC and attending The International Culinary School at The Art Institute.

Why Ruby: It's refreshing for me to be with a family owned company that takes such pride in their operation. All the small details matter.

Off-Season: I also had a dream of owning a food truck since like 16 years old, so I opened one which I operate Spring/Summer/Fall.

* Beginning in 2017 Sierra will be the wedding planner/ event coordinator for Ruby 360 Lodge.

Kristina Rodriguez

Name: Kristina Rodriguez
From: Chicago suburbs
Years with Ruby: 3

Why Ruby: Following a seasonal lifestyle, the Ruby Mountains of Nevada and the Royer family welcomed me with open arms and a fun new workplace. I fell in love with the unique and remote location, the food, the people, and with one of the Ruby guides. I keep coming back because this place is home to me. I enjoy spending time with the Ruby family and helping out where ever I am needed, and learning to ski on the way, too. I always try to learn as much as I can from the master chef, Francy, and love sampling her newest creations.

Off-season: I spend my summers running an adventure tourism outfit in Valdez, Alaska, with my soon to be hubby. I keep myself busy gardening, running, hiking, and always trying to recreate Francy's spectacular food menu items.