LOCAL INGREDIENTS
an epicurean experience - s u m m e r 2021 -
TOO PRETTY TO DRINK
um S
er m
a l F
s vor
WINING AND DINING IN THE VAIL VALLEY
LIVE IN-PERSON — in — BEAVER CREEK JUN 27 The Allman Betts Band
AUG 5 Amy Grant
JUL 2 Randy Rodgers Band
AUG 15 NOT OUR FIRST GOAT RODEO Yo-Yo Ma + Stuart Duncan Edgar Meyer + Chris Thile
JUL 15 Comedian Rob Schneider JUL 25 LeAnn Rimes Acoustic JUL 31 A NEW WORLD RECORD A Tribute to the Music of the Electric Light Orchestra
—
— with guest Aoife O’Donovan —
AUG 28 Keb’ Mo’ Acoustic SEPT 3 Sierra Ferrell
More to be Announced! —
UNDER THE ICE RINK IN BEAVER CREEK | FREE Parking Available
The Vail Dance Festival is a celebration of exceptional artistry taking place at the Gerald R. Ford Amphitheater in Vail, Colorado. Friday, July 30 | 7:30pm
Wednesday, August 4 | 6pm
Saturday, July 31 | 7:30pm
Thursday, August 5 | 5:30pm
Sunday, August 1 | 6pm
Friday, August 6 | 7:30pm
Opening Night
New York City Ballet MOVES UpClose: Artist-In-Residence Calvin Royal III
Monday, August 2 | 7:30pm
BalletX: Sunset, o639 Hours
UpClose
Dancing in the Park: BalletX*
International Evenings of Dance I Saturday, August 7 | 5pm & 8pm
International Evenings of Dance II
Monday, August 9 | 7:30pm
NOW: Premieres
*Performance takes place at the Avon Performance Pavilion at Nottingham Park
Schedule is subject to change.
VAILDANCE.ORG | ���.���.TIXS ������
Calvin Royal III. Photo by Erin Baiano.
Back this year!
SEPTEMBER 19, 2021
Adults: $100 | Teens (13-18): $50 | 12 & under: Free Registration 9:00 am | Base of Centennial Lift #6 PURCHASE TICKETS OR DONATE
HIKEWINEDINE.COM | (970) 569-7766
Now in its 13th year, Hike, Wine & Dine is a family-friendly,
moderate five-mile hike in Beaver Creek at the peak of the
aspen viewing season. Enjoy gourmet tastings along the way
from several of the valley’s finest restaurants, finishing with
dessert and drinks—all to benefit Vail Health Shaw Cancer Center
and Jack’s Place, a cancer caring house.
50 years DAN TELLEEN
Old African Iron Bracelets and Collars accented with 22 Karat Gold and Diamonds
Creating Heirlooms Since 1970
VAIL VILLAGE 970.476.4760 karatsvail.com
Modern Mexican kitchen pouring 150+ agave-based spirits with an expansive terrace offering stunning Beaver Creek views. Friday Afternoon Club is BACK! Enjoy live local music on the patio every Friday until Sept. 10th Serving breakfast & dinner daily Happy Hour 4 p.m. – 6 p.m.
Avocado Salad Mixed greens, crispy quinoa, tomato cherry, radish, cucumber & lemon vinaigrette Pork Carnitas Homemade blue corn tortilla, black bean puree, requeson cheese, pickled vegetables, orange habanero glaze Crab & Shrimp Enchilada Creamy guajillo sauce, cilantro salad, cotija cheese
Tacos 3 per order, served on a corn tortilla Carne Asada - Marinated beef, avocado puree, red onion, cilantro Mahi Mahi - Cabbage, chipotle mayo, avocado, cilantro Fajitas with roasted bell peppers, onions, guacamole, crema, arbol salsa, flour tortillas Garlic Shrimp Fajitas with garlic-guajillo sauce Beer Marinated Flat Iron Steak
RIVERFRONT
MARKET Live music on Thursday & Saturday evenings from 5 p.m. - 8 p.m. Soft Warm Pretzel Bites House beer mustard, queso Pork Confit Panini Fig preserves, aged gouda, pickled red onion, black pepper mayo on sourdough bread
Open daily 7 a.m. – 7 p.m. Bakery Groceries Gifts Sandwiches & Salads Wine & Beer Backpack Meals for Outdoor Adventures
Caprese Watermelon Salad Fresh mozzarella, basil, balsamic reduction, compressed watermelon, mint Laps Burger Cheddar cheese, bibb lettuce, tomato, red onion, black pepper mayo
Located inside The Westin Riverfront 126 Riverfront Lane, Avon, CO 81620 www.riverfrontdining.com | 970-790-5500
Tickets On Sale Now
GRAND TASTINGS | WINE DINNERS | PAIRINGS | OUTDOOR ADVENTURES
vail wine
classic AUGUST 12-15, 2021
VailwineClassic.com
Minturn offers unique alternatives for casual dining. www.minturn.org •
@GoMinturn • #MakeIt2Minturn
THE MINTURN SALOON
MINTURN COUNTRY CLUB STEAKHOUSE
One of Colorado’s 10 most historic & iconic restaurants – Denver Post Named to “Best in America” list – Esquire
The only thing missing is the Golf Course! Famous for our extensive salad bar and grillyour-own surf and turf! A great location for large groups and families to get out of their seats and mingle over the grill.
Known for our Mexican cuisine and margaritas. Specialties include duck, quail, ribs, & steak, locally sourced. Great for groups & families. Reservations accepted. Takeout/curbside pickup/ to-go Margaritas, cocktails, beer, wine available.
131 Main St. in Minturn (970) 827-4114 www.minturncountryclub.com
146 Main Street in Minturn (970) 827-5954 www.minturnsaloon.com
MAGUSTOS
THAI KITCHEN
Magustos is where you go for bar food! A huge variety of appetizers and sides, scrumptious salads, specialty or build your own burgers and pizza, pasta, subs, sandwiches and wraps. Wide selection of beer and cocktails.
Finally authentic Thai food in a ski town! Fresh appetizers, soups, noodle dishes, curry dishes and sautéed entrées. Leave room for dessert! Online ordering and take-out available
141 Main St. in Minturn (970) 445-7499 www.thaikitchenminturn.com
101 Main Street in Minturn (970) 827-5450 www.magustos.net
BC BACKCOUNTRY WINGS AT THE COWBOY BAR
KIRBY COSMOS BBQ
The best BBQ in the Vail Valley, our BBQ hails from Asheville, NC and Greenville, SC. Sit back, relax, roll up your sleeves and enjoy.
“The High Country’s ONLY Wing spot!” Featuring 10 different flavors and 4 different heat levels!
474 Main Street in Minturn (970) 827-9027 www.kirbycosmos.com
455 Main Street in Minturn (970) 763-5621 www.backcountrywings.com
SUNRISE / MOONRISE
VAIL MOUNTAIN COFFEE AND TEA
Sunrise Minturn serves specialty coffees, breakfast and lunch daily. Experience high quality food in an eco-friendly modern environment. Moonrise Minturn is the late night counterpart of Sunrise, serving craft cocktails and night bites. Moonrise also available for private events.
132 Main Street in Minturn (970) 827-5353 www.sunrisemoonriseminturn.com
We offer an exceptional coffee & tea experience right inside the roastery. Enjoy 35 freshly roasted coffees, a full flight of espresso drinks, along with sweet and savory treats baked on-site. ROASTERY CAFE
23698 US Hwy 6&24 in Minturn (970) 827-4008 • www.vailcoffee.com Located in the Meadow Mountain Business Park
ROCKY MOUNTAIN TACO
The World’s Most Best Taco! Authentic Mexican cuisine made fresh from quality ingredients.
291 Main St. • 970-393-5187 • www.rockymountaintaco.com
All restaurants are located within walking distance of one another, on Minturn’s historic Main Street. Just minutes from both Vail and Beaver Creek Resorts! Check out our new community space downtown. Bring your to-go food and drinks, enjoy music and other featured entertainment.
8
E AT
s u m m e r
2 0 2 1
EDITOR’S LETTER VAIL DAILY PUBLISHER Mark Wurzer mwurzer@vaildaily.com
EVERY TIME WE PUT AN ISSUE OF EAT TOGETHER,
there’s an overarching trend that shakes loose from the pile of individual stories. Sometimes it’s rooted in an ingredient or technique — sous vide, Brussels sprouts, scallops. Sometimes it’s more of a concept — sustainability, spice routes, seasonal eating. This season, it would be tempting to chase trends — tacos! ahi tuna! outdoor dining! — but there’s an underlying grittiness that gives pause. Speaking to chefs, restaurateurs and servers, everyone is very, very focused on how to take the next steps postpandemic, looking for a way to continue on with some degree of certainty. One thing we’ve learned — one thing we’ve been lucky to learn — is that the restaurant industry doesn’t simply mean restaurants, servers, chefs. It encompasses ranchers, farmers and other suppliers, too. Customers. Tradesmen. Teachers of technique and history. Lovers of food and experience. Us. Enjoy these acts of courage, these examples of resiliency from our local chefs and restaurants. And then raise a glass and dig in.
Wren Bova ED I TO R
VAIL DAILY AD DIRECTOR Danielle Hanson dhanson@vaildaily.com
EDITOR Wren Bova wren@vaildaily.com
ART DIRECTION & DESIGN Carly Arnold Creative hello@carlyarnold.com
PHOTO EDITOR Dominique Taylor taylordmedia@icloud.com
FOUNDER Mark Bricklin mbricklin@vaildaily.com
ACCOUNT MANAGERS Sandie Aveil | saveil@vaildaily.com Tucker Baer | tbaer@vaildaily.com Heidi Bricklin | hbricklin@vaildaily.com Mark Bricklin | mbricklin@vaildaily.com Carole Bukovich | cbukovich@vaildaily.com Kasha Dunne | kdunne@vaildaily.com Chris Mathews | cmathews@vaildaily.com Emily Peterson | epeterson@vaildaily.com Hattie Rensberry | hrensberry@vaildaily.com
CONTRIBUTORS Kristin Anderson, Julie Bielenberg, Katie Coakley, Kim Fuller, Brenda Himelfarb, Kimberly Nicoletti, Alexandra Oat Photography, Josh Thoma, Susi Thurman, Melanie Wong
DESIGN MANAGER Afton Pospíšilová apospisilova@cmnm.org
ADVERTISING DESIGN TEAM Jordan Lugibihl, Malisa Samsel
ON THE COVER: P HO T O BY D OMINIQUE TAY L OR The tuna crudo from Pepi’s Restaurant includes lemon vinaigrette, avocado, jalapeño rings, orange segments, toasted sesame seeds, sliced cucumbers and shaved fennel slaw. Enjoy it with a Spicy Playa Margarita.
CIRCULATION MANAGER David Hakes dhakes@vaildaily.com
SWIFT COMMUNICATIONS PRESIDENT Bob Brown rbrown@swiftcom.com The Vail Daily is a wholly owned subsidiary of COLORADO MOUNTAIN NEWS MEDIA 200 Lindbergh Drive | P.O. Box 1500 Gypsum, Colorado 81637 p. 970.328.6333 | f. 970.328.6409 Copyright ©2021 Colorado Mountain News Media. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.
463 BEAVER DAM ROAD
Tucked within the tall pines of Vail’s most coveted neighborhood and just a few steps to the slopes stands this exquisite new construction home. The first floor boasts an indoor/outdoor living concept allowing you to enjoy the custom year-round water feature while taking in the warm glow from the four-sided glass and stone fireplace that anchors the room. Some of the other exceptional details that can be found in this fantastic four-bedroom, six-bathroom home are a two-car garage with platform system, media room, exercise room, hot tub, spa bathroom with aroma therapy steam and immaculate landscaping.
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com
10
E AT
w i n t e r
2 0 2 0
PHOTO EDITOR’S LETTER IT’S BEEN A CRAZY YEAR FOR FOODIES! ASIDE FROM THE OBVIOUS,
world-wide pandemic, lockdowns, face masks and social distancing, the hospitality industry has been especially hard hit. From having to close completely to eventually being able to open with limited in-house service and takeout, our local restaurants have had to adapt and innovate just to keep their doors open. For us at EAT magazine, that meant taking a hiatus as everyone regrouped. So I spent a few months dabbling in complicated recipes that I would usually never have the time or patience to attempt. The novelty of creating restaurant-style food and photographing it for Instagram ran out after a couple of months. By the end of August I was just sick of having to cook at home every day. And I like to cook! This summer Eagle County eateries are once again able to open to full capacity. Despite the uncertainty of reopening, it seems that not only have most of our valley’s restaurants survived, they have thrived. It turns out that I was not the only one sick of cooking for myself at home. Business seems to be booming and the restaurant community is excited to share new creations with locals and tourists alike. As we kick-start a summer to remember in the Vail Valley, it is with immense relief and gratitude that we are able to revive EAT magazine and showcase our foodie heroes. From local farmers to chefs and servers, local distillers to mixologists, the EAT photo team is excited to be able to document their hard work, persistence and ever-evolving creativity. And I promise I will never again take dining out for granted.
Dominique Taylor P H OTO ED I TO R A N D F O O D LOV ER
PERFECT PAIRING P HO T O BY D OMINIQUE TAY L OR Of all the shoots and all the dishes, this is the one that wouldn’t let me go. Vista’s beet salad is the perfect accompaniment to a sunny day and a glass of wine.
362 MILL CREEK CIRCLE
Situated in the coveted Mill Creek Circle neighborhood, this iconic Chateau provides the perfect combination of secluded privacy with ease of access, located steps away from Gondola One. Upon entering, you are greeted by a stunning stairway bathed in natural sunlight and the inviting gourmet kitchen. Elegant living areas are abound with rare antiques curated from French palaces found throughout. This majestic home has 7-bedrooms, 8-bathrooms, and ample outdoor spaces to basque in the Rocky Mountain summer and enjoy the sounds of the adjacent Mill Creek.
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com
12
E AT
s u m m e r
2 0 2 1
20
PHOTO GALLERY Beautiful creations from talented chefs. BY DOMINIQUE TAYLOR AND SUSI THURMAN
28
THE EAT COMPENDIUM Snapshot views of the county's best restaurants. BY EAT STAFF
51
ADULT BEVERAGES Cool off with one of these sexy sippers... BY EAT STAFF
54
CHEF IN SEASON Simple and sophisticated summer sensations BY JULIE BIELENBERG
58
BOOMERS FARM Spores of science is an art BY JULIE BIELENBERG
62
THE SPIRITS ARE AMONG US Local distillery creates smallbatch, large-flavor spirits BY WREN BOVA
ARRABELLE PENTHOUSE 643
The capstone residence of the renowned Arrabelle at Vail. Enjoy the pinnacle combination of privacy, luxury, and convenience in this ski-in/ski-out penthouse. Boasting sprawling views of Vail Mountain and over 4,000 square feet of living space, this 2-story residence includes 4-bedrooms, all with ensuite baths, high vaulted ceilings, gourmet chef ’s kitchen, and large private deck spaces off the living room and owner suite. Owners enjoy all of the amenities offered by the Arrabelle at Vail, including gym, spa, pool and hot tubs, ski valet, and concierge. Offered at $10,750,000
Shawn Byrne 970.476.1987 Shawn@ronbyrne.com
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com
E AT
s u m m e r
2 0 2 1
What's inspiring your culinary adventures
CONTRIBUTORS
14
I'm following the "if you eat it, you will go" mentality — if I eat enough of the cuisine of the places I want to visit (Korea, Japan, Chile), I'll eventually get to travel again!
DOMINIQUE TAYLOR Photo Editor First meal out post-COVID
If you could choose a food truck to be located a block away, it would serve
What's in your picnic basket Great bread and crackers, olives, deli goodies such as tuna fish, turkey, curried chicken salad, etc. Some form of potato be it a salad or chip, summer greens and veggies and probably brownies. I’m getting into the canned wines, but still bring a traditional cold white.
CARLY ARNOLD
KASHA DUNNE
Art Director First meal out post-COVID
Account Manager First meal out post-COVID
The Rose.
The Mo! at Smiling Moose.
Favorite summer produce
Favorite summer produce
Heirloom tomatoes.
Momos, pierogies, samosas, gyozas, empanadas...I'd camp at that food truck.
Watermelon.
Local greens.
On the grill.
What's in your picnic basket
On the grill
On the grill
Lamb chops.
Fixins for a fancy charcuterie and cheese board.
Corn.
Fillet.
What gets you into trouble
What gets you into trouble
Croissants and Champagne.
Champagne.
Ingredient you wish you could afford more of
What's inspiring your culinary adventures
Ice cream. Ingredient you wish you
Lamb chops.
My kiddos! Whatever they can get their hands in and help with.
What's growing in your garden
If you could choose a food truck to be located a block away, it would serve
What's inspiring your culinary adventures
Dinner at Vin48.
Favorite summer produce
What gets you into trouble
MARK BRICKLIN
What's growing in your garden Spearmint — it’s not really a garden, it’s just the only thing I have outside.
What's inspiring your culinary adventures Getting back to basics.
If you could choose a food truck to be located a block away, it would serve Curry.
What's in your picnic basket A baguette, rotisserie chicken and brie cheese, because in my head I am picnicking in France.
JULIE BIELENBERG Writer First meal out post-COVID A combined 40th and 50th birthday celebration al fresco.
Favorite summer produce Olathe corn.
On the grill Burgers — all beef, and the fixings. Never skimp on the pickle.
What gets you into trouble Pinot Noir.
Ingredient you wish you could afford more of
KATIE COAKLEY
Seafood.
Writer Favorite summer produce
What's growing in your garden
Palisade peaches.
Everything, but I’m into heirloom beans right now.
On the grill Palisade peaches.
What gets you into trouble The Coconut Pecan cookies from Edwards Village Market.
Ingredient you wish you could afford more of Oysters. That's the trouble with living in a land-locked state...
What's inspiring your culinary adventures Color. My New Year’s resolution was to eat more colorfully which equates to loads of produce.
If you could choose a food truck to be located a block away, it would serve Sushi and poke.
Marketing Guy Favorite summer produce Olathe sweet corn or sweet New Jersey corn. On the grill Steak and lobster. Indulgence that gets you into trouble All things chocolate. Ingredient you wish you could afford more of Trader Joe’s 21 Seasoning Salute. What's growing in your garden Ground cherries, cilantro, cherry tomatoes and radishes. What's inspiring your culinary adventures? “On the Grill” with Chef Sean Naylor. If you could choose a food truck to be located a block away Lobster rolls and Thai specialties. What's in your picnic basket Turkey pastrami, that funny name for tiny pickles, authentic Philly soft pretzels from West Coast Pretzels, all things rye and bagel crisps. Editor’s note: Cornichons.
Poke bowls.
What's in your picnic basket Charcuterie.
could afford more of Fillet.
Kale.
Fresh local produce at the farmers’ markets.
If you could choose a food truck to be located a block away, it would serve Loaded baked potatoes.
What's in your picnic basket Selection of cheese, fruit, nuts and a freshly baked loaf of bread.
KIM FULLER Writer Favorite summer produce Arugula, tomatoes, peaches.
What gets you into trouble Rosé All Day.
Ingredient you wish you could afford more of Truffles.
What's inspiring your culinary adventures My recent trip to Napa Valley!
If you could choose a food truck to be located a block away, it would serve Tacos, beer and tequila.
What's in your picnic basket La Tur, strawberry rosemary jam, prosciutto, baguette, crudités and Champagne.
SKI-IN/ SKI-OUT IN VAIL VILLAGE... Chalet Four Located directly on Vail Mountain, just steps to Gondola One, sits the perfect ski-in/ski-out residence. Featuring four bedroom suites, six baths, large exercise/media/game room, gourmet kitchen, a private commercial elevator, two parking spaces and Vail Mountain Club membership included.
One Vail Place Rare opportunity to own a slope-side condo in the heart of Vail Village, located steps from Gondola One. This five-bedroom home includes two living areas, two kitchens and large south facing windows. Relax in the hot tub on the deck while enjoying beautiful ski slope views. Two assigned underground parking spaces and a Vail Mountain Club membership included.
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com
E AT
CONTRIBUTORS
16
s u m m e r
2 0 2 1
What's inspiring your culinary adventures
What's growing in your garden
Cold summer soups.
Me? Gardening at nearly 9,000 feet? I can hardly keep my indoor oregano alive and well. But someday, I dream of having a dome garden with fresh produce year-round.
If you could choose a food truck to be located a block away, it would serve Pulled pork sandwiches with relish or pickles.
SUSI THURMAN Photographer First meal out post-COVID
What's in your picnic basket This is easy – wine, grapes, cheese, crackers and creamy pate.
MALISA SAMSEL Designer First meal out post-COVID
The Assembly in Eagle.
Didn’t really stop going out …
Favorite summer produce
Favorite summer produce
What's inspiring your culinary adventures Traveling.
Tomatillos.
Watermelon.
If you could choose a food truck to be located a block away, it would serve
On the grill
On the grill
Chicago-style pizza.
Pizza.
Chicken.
What gets you into trouble
What gets you into trouble
Tequila.
Martinis! And peanut M&Ms.
Ingredient you wish you could afford more of
What's growing in your garden
Oysters.
CHRIS MATHEWS
What's growing in your garden
Account Manager First meal out post-COVID
Butter lettuce.
Italian.
What's inspiring your culinary adventures
Favorite summer produce
Travel.
On the grill
If you could choose a food truck to be located a block away, it would serve
What gets you into trouble
Cafe con leche and pan Cubano.
Ingredient you wish you could afford more of
Palisade peaches. Ribeye steak. Good tequila.
My kids, always, I get so tired of making the same things.
What's in your picnic basket
Crab legs.
If you could choose a food truck to be located a block away, it would serve
Ceviche, Pacifico and lime.
What's growing in your garden
Hawaiian shaved ice,— mmm, so good.
Grass.
What's in your picnic basket
What's inspiring your
Cherries, pretzels, some kind of creamy dip, cucumbers or carrots, chocolate, hard seltzer.
culinary adventures Fun summer salads.
If you could choose a food truck to be located a block away, it would serve Cocktails.
What's in your picnic basket
SANDIE AVEIL Account Manager First meal out post-COVID Wine and cheese plate at Drunken Goat.
Favorite summer produce
The Mathews’ sandwich — lightly toasted bread (gluten free), Black Forest ham, sliced chicken breast, salami, Havarti cheese, mild cheddar cheese, sliced red onion, lettuce, tomato, mayo and spicy mustard.
KIMBERLY NICOLETTI Writer First meal out post-COVID
Zucchini and eggplant.
Pepi's.
On the grill
Favorite summer produce
A juicy filet mignon.
Organic strawberries.
What gets you into trouble
On the grill
I refuse to respond.
Barbecue chicken.
What's growing in your garden
What gets you into trouble
Weeds.
Dessert, especially killer chocolate.
Editor First meal out post-COVID Mexican food — you can only go so long without a fix. Ugly plums from Wynn Farms, ripe tomatoes.
Favorite summer produce
On the grill Lamb burgers.
What gets you into trouble Too much bread and butter… way too much wine.
Strawberries, watermelon, broccoli, carrots, lettuce, zucchini, various peppers, tomatoes. The cucumbers froze but we’re going to try again!
What's inspiring your culinary adventures
WREN BOVA
Ingredient you wish you could afford more of It's been a long time since I've bought a whole fish...
HEIDI BRICKLIN Account Manager First meal out post-COVID Pho Bay in Avon. Favorite summer produce Cherries and peaches. On the grill My dad’s “Slammin’ Salmon.” Indulgence that gets you into trouble Wine. What's growing in your garden Cherry tomatoes and cilantro. If you could choose a food truck to be located a block away Cold-pressed juice and super-food smoothies — just discovered Inner Light juice out of Eagle! What's in your picnic basket Cheese, baguette, strawberries, grapes, wine, sparkling water.
What's growing in your garden Herbs galore. And I take such pleasure in my potted curry tree.
What's inspiring your culinary adventures Change in seasons, change in palate.
If you could choose a food truck to be located a block away, it would serve Team taco!
What's in your picnic basket Trouble: Baguette, butter and wine.
REPRESENTING VAIL VALLEY’S MOST EXCLUSIVE HOMES... 4249 Nugget Lane One of East Vail’s most sought-after locations with its ease of access and picturesque surroundings set on Gore Creek. This six-bedroom, seven-bathroom home has ample space with over 6,000 square feet and sweeping mountain views. This is a rare opportunity to own an East Vail legacy estate.
324 Beaver Dam Road This charming, private five-bedroom retreat is nestled amongst tall pines on Beaver Dam Road and just a short walk to Vail Village and the slopes. A large outdoor deck and hot tub allows easy access to the serene views and sounds of nature. This is the ideal home for families and friends to enjoy the perfect mountain vacation.
Offered at $7,900,000
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com
IT’S NOT YOUR LISTING WE WANT...
D L SO 184 Beaver Dam Road Sold for $ 18,100,000
D L SO 796 & 798 Forest Road Sold for $12,500,000
D L SO Mill Creek Estate Sold for $34,000,000
D L SO 1058 Riva Glen Sold for $6,703,125
D L SO
D L SO
Lionshead Lodge 403 Sold for $2,060,000
99 & 100 Vail Road Sold for $57,250,000
D L SO
D L SO
272 W. Meadow Drive Sold for $11,900,000
925 Fairway Drive Sold for $9,850,000
WWW.RONBYRNE.COM
IT’S THE SALE OF YOUR PROPERTY...
D L SO
D L SO
1183 Cabin Circle Sold for $17,000,000
One Willow Bridge Sold for $7,400,000
D L SO
D L SO
82 Meadow Drive Sold for $12,000,000
Riva Ridge 600 Sold for $1,500,000
D L SO
D L SO Vail Mountain Lodge 100 Sold for $6,200,000
325 Forest Road Sold for $12,800,000
D L SO 315 Forest Road Sold for $7,575,000
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com
El Segundo’s Hamachi Aguachile includes lime-cured yellowtail, red onion, cucumber, serrano chiles, avocado and a radish garnish. PHOTO BY DOMINIQUE TAYLOR
y r o l Crowning G
At The Fitz, the cilantro-lime chicken is served with saffron rice, roasted carrots and avocado salsa — but add a HeartBreak Summer cocktail for good measure. PHOTO BY DOMINIQUE TAYLOR
h t r Ea Turf &
It’s hard to improve on the classic Iceberg Wedge, but Flame’s version with applewood-smoked bacon, marinated tomatoes, crispy onions and Maytag blue cheese dressing manages to do so. PHOTOS BY DOMINIQUE TAYLOR
W edge, E levated
G arden S till Lif
Shrimp, avocado, apple and peaches create one of the most beautiful salads of the summer at Mirabelle Restaurant. PHOTO BY DOMINQUE TAYLOR
e
This specialty cake at Grouse Mountain Grill takes chocolate to the third degree: chocolate cake with chocolate mousse and chocolate buttercream frosting. PHOTO BY SUSI THURMAN
Devilish Decaden
ce
Vista at Arrowhead’s Shetland Island salmon is pan seared with a pistachio crust and served with fragrant basmati rice, stir-fried vegetables and a cherry butter sauce. PHOTO BY DOMINIQUE TAYLOR
C olor & Crunc
h
26
E AT
s u m m e r
2 0 2 1
AT LARGE 28 Fondue at Home 28
AVON 29 R Farmers' Market 29 30 Sauce on the Creek 30 31 Vin48 31
BEAVER CREEK 32 Grouse Mountain Grill 32 33 Hooked 33 34 Mirabelle 34
E AT HER E N OW
EAGLE 35 The Assembly 35
EDWARDS 36 Boardroom Market & Deli 36 37 Lauren’s Kitchen 37 37 Marko’s Pizza 37 38 Vista at Arrowhead 38
VAIL 39 Almresi Restaurant 39 40 Alpenrose 40 41 El Segundo 41 42 The Fitz 42 43 Four Seasons Vail - Flame 43 44 Grill on the Gore 44 45 Los Amigos 45 46 Montauk Seafood Grill 46 47 Pepi’s Bar and Restaurant 47 48 Russell's 48
THE PERFECT DAY OR NIGHT OUT
MORE THAN 20 SHOPS & BOUTIQUES, DINING, ENTERTAINMENT, LODGING, WEDDINGS & OUTDOOR EVENTS PLUS RIVERSIDE WALKING TRAILS.
OUTDOOR CONCERTS IN THE RIVERWALK BACKYARD BY THE RIVER THURSDAY NIGHTS FROM 4-6PM JULY 8TH THROUGH AUGUST 19TH
ALL OF THIS IS WAITING FOR YOU AT THE RIVERWALK AT EDWARDS.
IT’S TIME FOR YOUR PERFECT DAY OR NIGHT OUT. WWW.EDWARDSRIVERWALK.COM 970.306.6161
Stretching along the banks of the beautiful Eagle River, the Riverwalk experience will amaze your senses. Just minutes from Vail and Beaver Creek and always convenient, free covered parking.
E AT
s u m m e r
2 0 2 1
PRICE
Starting at $38 per adult and $24 per child •••
AMBIANCE
Your own home, without any fuss •••
SIGNATURE EXPERIENCE
3-Fondue/4-Course Meal
FONDUE AT HOME by WREN BOVA photos by DOMINIQUE TAYLOR
I
f you think it’s cheesy you’re right. And that’s a good thing. Having a dinner from Fondue at Home is just about the easiest way to host a dinner party with all the cozy friendliness and none of the stress. They do all the work, and you have all the fun. With his gourmet fondue dinners delivered and set up in your
AT LARGE
28
1.844.4FONDUE | FONDUEATHOME.COM
home, Chef-Owner Derek George makes the experience both easy and delicious. “The fondue chef comes in and takes about 30 to 40 minutes to get the fondue party set up,” says George. “After it’s all set up, he gives instructions and then leaves you to it.” All of the equipment, plus little details such as a cork trivet or serving tongs, are included. After the party is done, simply pack the crate up with all the plates and equipment, and it’s picked up and whisked away the following day. “People love it,” he says. “Honestly, they really do. That’s one of the best things about the business. People are just so happy to be having the experience.” From kids to grandparents, friends to bridal parties — there’s really no occasion that can’t accompany fondue. “We use a traditional recipe from Switzerland, with a blend of cheeses that we import,” George explains. Mixed with crisp white wine, garlic, lemon juice and a touch of Kirschwasser cherry brandy, it’s smooth and flavorful. In addition to the classic baguette cubes, the profusion
of dipping options includes apples, broccoli, cherry-smoked ham, cocktail onions and cornichon. But the optional upgrades take it over the top. The two-fondue/three-course meal includes salad, cheese fondue and a chocolate fondue dessert. But the three-fondue/four-course meal is the real showstopper. In addition to everything in the three-course option, there’s also steak fondue chinoise: Dip prime Black Angus steak and mushrooms in a warm bone broth as well as original sauces. Care to gild the lily? Add jumbo prawns or a lobster tail to the steak fondue chinoise. George grew up eating lots of fondue at home with his parents — they were fans. After leaving home, he ended up having a terrific wine career in his 20s. “So when I moved here to the mountains, working in the wine industry, I started inviting friends over for fondue parties,” he says. “They got bigger and bigger, when I finally realized I could create a business out of it.” And so he harnessed his entrepreneurial spirit and created Fondue at Home. Though always popular with visitors, especially families who had rented a house for a ski vacation, the past year-plus has seen an even split of visitors and locals. “I look at a fondue party as an ‘experience,’” explains George. “It’s not just dining. It’s a way to create memories with your friends and family. The whole nature
of fondue is communal where people can share stories over a fondue pot.” And the cheese isn’t bad either. • top Cheese fondue with baguette cubes, apples, broccoli, cherry-smoked ham, cocktail onions and cornichon; steak fondue chinoise with prime Black Angus steak and mushrooms, bone broth, lobster tail and dipping sauces. above Chefs prepare the fondue in your kitchen while setting up the dinner. left Children especially love the chocolate fondue.
v a i l d a i l y
R FARMERS’ MARKET
.
c o m
51 BEAVER CREEK PL SUITE 3 | AVON 970.688.5766 | RFARMERSMARKET.COM
AVON
by WREN BOVA photos by ALEXANDRA OAK PHOTOGRAPHY
R
iley Romanin has never taken the easy way in his life. From doing his own restaurant remodels to chasing flavor combinations for the ultimate bite, if there’s a way to expend extra effort to make something exactly the way he wants it, it’s a safe bet that’s the path he’s choosing. So when he and his wife, Valerie, opened R Farmers’ Market in Avon, it was no surprise that he was growing some of the produce himself, or even that he was getting in whole animals and butchering them on site. But raising his own cattle? Learning about animal genetics and helping further a whole new breed of Colorado-raised Wagyu, what he calls Co-Gyu? That is over the top. And yet there he is. R Farmers’ Market started as a place to offer the top-of-the-line products he uses in his restaurant, Hooked: pristine whole fish, local beef, lamb and pork, in-season produce, house-made double bone broth, as well as a variety
of specialty items such as gourmet chocolates, tinned seafood and delightful pastas. It’s evolved into a head-to-tail butcher shop with an on-site fishmonger and butcher, chefs to a one. “It’s really the culinary connection — a store for the community,” Romanin says. The “R” is a play on the word “Our,” in addition to referencing his family name, Romanin. Romanin used to sell fish and beef out of Hooked to persistent customers, so he knew there was a demand. And then COVID shut everything down, and he and Valerie wanted to continue to support the farmers and ranchers that had relied on the restaurant industry to buy and distribute the fruits of their labor. And so R Market was born. “That’s why we chose Avon,” he says about the central location. “So that’s a good thing that came out of COVID.” Romanin is fanatical about sourcing his products. He talks about local ranchers such as Tom and Lisa Walsh in Meeker, who raise cows and pigs: “The animals are happy and have space, and they name all the babies.” He’s also parlayed decades in sushicentric restaurants into very close connections not with fish distributors but the actual fishermen in Japan, New Zealand and Hawaii.
“When I was using distributors, I didn’t have control over how fresh everything was,” he says. “Sure I might get it on Monday, but how long did they have it before it got to me? Now, I talk to the fishermen when the boats come in. ‘Here’s what we caught. Here’s our bi-catch. Here’s what we didn’t get.’” It’s an arrangement that has him in Denver multiple times a week, picking up his selections at the airport: perhaps Thai snapper, jackass morwong, blue cod, ora king salmon. He’s been doing it so long he no longer thinks in terms of the individual seafood markets, but waters and seasons. “I grew up here, and I get tired of hearing ‘there’s no good fish, there’s no good shopping,’” he says. “And so I decided to do something about it.” Pop into the market and discuss lamb chops, whole fish, well marbled beef and more with any of the fishmongers and butchers, who will cut it to order as well as provide cooking advice. R Farmers’ Market is open Tuesday through Saturday, 11 a.m. – 6 p.m. • pictured:
On-site fishmongers and butchers slice the meats and fish to order, as well as offer cooking advice on the wide variety of products. Not pictured: A sushi/raw bar display case offers easy grab-and-go options made fresh daily.
29
E AT
s u m m e r
2 0 2 1
SAUCE ON THE CREEK TRAER CREEK | 101 FAWCETT ROAD | AVON | 970.949.3291 | SAUCEONTHECREEK.COM
PRICE
$10 lunch special, $20+ family-size pasta and proteins •••
by JULIE BIELENBERG photos by SUSI THURMAN
F
or a trifecta of creek-side eateries, the owners of Rocky Mountain Hospitality — Shervin Rashidi, Joe Taddeo and Tim Applegate — constructed one of the largest patios in Eagle County to showcase their New England Italian, family-style brand. Sister restaurants Sauce on the Maggie and Sauce on the Blue are located in Summit County and helped forge an early local following for one of the
AVON
30
valley’s most extensive and sought-after whiskey lists, over 200 strong. It might have been the valuable pours that attracted locals and visitors, but the staple menu of vegetable-forward appetizers, seasonal soups, standard salads and 50-plus options for pizzas, pastas and proteins secured Sauce’s success slope-side of Beaver Creek Mountain in the Traer Creek Plaza adjacent from the Walmart (read: abundant parking both indoor and outdoor). Situated alongside quaking aspens and evergreens loaded with birds, and defined by the outline of its floor-to-ceiling windows, the space is organic. The transparency gives way to an open kitchen, the seamless transition of natural enjoyment and family and community space is ever present at Sauce. It’s a friendly place, where dogs are welcome on the patio and anything from bathing suits to ski boots are acceptable attire. Locals discovered early on the daily rotating $10 lunch special, anything
from pasta and meatballs with a side salad, and individual pizza to salmon with mashed potatoes. Daily happy hour, 3-5:30 p.m., features $7 generous bites, wine, beer and cocktail specials. Classics such as calamari fritti, artichoke fritti, crispy Brussels sprouts (the second-most ordered item at all three locations), steamed mussels, shrimp scampi, bruschetta and an antipasti platter load the first course options. However, it’s the standout spicy fried ravioli and the arancini, a breaded pesto risotto ball with fresh mozzarella, both served with shaved parmesan and house made marinara, that are the most requested. The eggplant tower with sauteed mushrooms, roasted peppers, mozzarella and marinara serves not only as a precursor, but an entrée, for many. A seasonal rotating soup such as squash or bean and the eateries’ signature minestrone along with a salad — caprese, house, kale, Caesar, chop or arugula and spinach — demonstrate the fresh, green breath of nutrients before diners embark on the next course. “My favorite dish is the family-size chicken Marsala served with fettucine and fresh vegetables such as green beans and roasted red peppers,” notes General Manager Ross Cohen. “Our number-one family dish at all locations is the rigatoni and sausage
AMBIANCE
Open, airy, friendly •••
SIGNATURE DISH
Rigatoni & Sausage
and we do have a daily rotating ravioli special such as buffalo short rib, lobster, four cheese, etc., all have complementing sauces and vegetables to match each flavor of ravioli created by Chef Mike Irwin.” Lightly breaded and expertly prepared for optimal moisture and tender crunch, both the eggplant and chicken parmesans are certainly a delightful experiences. Other protein-rich selections include seared Atlantic salmon with garlic cream sauce, baby spinach and roasted tomatoes, mashed potatoes or a Colorado lamb sirloin or filet mignon. For an edible night cap or extra calorie rush the tiramisu is definitely worth the indulgence and is probably the most Instagrammed dish on the menu. • Linguine Alla Pescatore: spicy red sauce with mussels, scallops, shrimp and clams. top right Ribeye with horseradish, mashed potatoes and grilled broccolini. left House-made tiramisu. top left
v a i l d a i l y
VIN48
c o m
48 E. BEAVER CREEK BLVD. | AVON 970.748.WINE | VIN48.COM
fter 14 years in the Vail Valley, Vin48 is firmly rooted in the hearts and stomachs of guests and locals alike. Helmed by Wine Director Greg Eynon, Chef Charles Hays and Restaurateur Collin Baugh, Vin48 is beloved for its upscale yet welcoming vibe, a menu that reflects the creativity of the team and a wine list that’s perhaps 10 times larger than the name implies. A visit to Vin48 is a consistently stellar experience, but where some may deride the idea of consistency as an accolade, it was one of the most elusive concepts to achieve during the COVID-19 shutdown. And though the past year has been crazy, there has been a silver lining to the coronavirus shutdown. Vin48 moved from being open seven days to five days a week and though some regulars are still getting used to the new hours, Chef Hays says that it’s been a positive change. The kitchen staff is on a set, five-day schedule so “the chef is consistent, and the product is better,” Hays explains. Everyone has the same days off; no one is returning to the kitchen needing to pick up where someone else left off. The menu is more consistent, too, Hays explains. After the unpredictability of the past 16 months, Hays’ goal is to keep it simple for the summer. Favorites like the PEI mussels and the braised El Regalo Ranch goat are staples; the culinary complements change along
with the season and depend on what’s fresh and seasonal. The braised cabrito, for example, is currently accompanied by pillowy goat cheese-apricot gnudi and fennel-apricot salad — a combination that creates a textural and flavor-forward dance with every bite. And while Chef Hays claims that he’s keeping things simple this summer, that doesn’t impede others from creating new and exciting dishes. He’s long been a proponent of letting chefs showcase their creations: “My only criteria is, ‘make it something great,’” Hays says. “It’s great to give our chefs creative freedom and ownership of what they want to come up with,” he continues. “Instead of me coming up with everything.” Mission accomplished, Chef. To wit: Chef Brenda Gonzalez’s pan-roasted Alaskan Halibut is, on its own, a tasty piece of fish. However, paired with a red crab enchilada, stewed zucchini and tomatillo salsa, this dish becomes a bright, lively dance more indicative of warm waters than cold. Be sure to peruse the specials menu, too. Though these offerings change frequently, they’re like finding a treasure map with the “x” clearly marked for your table. Chef de Cuisine Spencer Lewis is brilliant at presenting staples in a new light. The homely grit — long relegated to breakfast — is elevated with fresh mushrooms, sweet potato and cherries. Silky, savory and surprising, it reminds us not to discount the little things…like a grit. “They’re both such different chefs,” Hays says. “They make us more diversified.”
AVON
by KATIE COAKLEY photos by DOMINIQUE TAYLOR
A
.
Of course, the wine list at Vin48 is carefully curated to pair perfectly with whatever culinary journey you choose to embark upon. Sip on a glass of Franz Chagnoleau chardonnay (it swims along beautifully with the halibut) or put yourself in expert hands and delight in a pairing experience. Whether you’re meeting a group on the patio or settling into a seat at the bar—an indulgence we missed over the past year— Vin48 consistently delivers a creative, memorable experience. • Pan-roasted King salmon, edamame puree, roasted beets, blood orange-horseradish cream, bulls blood micro greens. left Back Forty tempura squash blossoms and sunflower seeds, goat cheese, mascarpone, ricotta, pea shoots, vine-ripened tomatoes and soy-sesame. above
PRICE
Snacks start at $9; large plates start at $24 •••
AMBIANCE
Modern mountain setting serving seasonal, Colorado cuisine •••
SIGNATURE DISH
The mussels and anything with El Regalo goat
31
E AT
s u m m e r
2 0 2 1
GROUSE MOUNTAIN GRILL
141 SCOTT HILL ROAD THE PINES LODGE | BEAVER CREEK 970.949.0600 | GROUSEMOUNTAINGRILL.COM
by KATIE COAKLEY photos by SUSI THURMAN
T
here’s an old saying that you eat with your eyes first; if that’s true, guests at Grouse Mountain Grill might be satiated before even taking a seat. With expansive views of Beaver Creek, the setting of this beloved restaurant is one of the best. But if a glance at the white linen tablecloths or the soothing strains of Tony Gulizia invites the idea that this just another high-end dining experience, it’s time to leave preconceived notions with the valet. Known for its New American fare, Grouse Mountain Grill manages to blur the lines between seemingly disparate ideas: fresh takes on classic fare; endless energy from experienced staff; fine dining without pretense. But as with many opposites that attract, the resulting experience is worth savoring. After a glance at the wine list, leave the decision to an expert: Wine director and sommelier Lynda Van Norman can perfectly pair anything on the menu from tater tots to tartare. Yes, tater tots. Begin your paradoxical perambulations with the hand-rolled tater tots, a delicate delight that’s culinarily about as far away from elementary school as you could imagine. A fluffy, flavorful center is perfectly encased in crunch — share these with the table or you might end up snacking to satiety too soon. The menu is filled with dishes that have ascended to legend like the lobster mascarpone with crispy gyoza and the Ritz-crusted walleye. These items
BEAVER CREEK
32
PRICE
Appetizers start at $12; entrées start at $42 •••
AMBIANCE
New American fine dining with classic mountain ambiance •••
SIGNATURE DISH
Rocky Mountain elk with potato risotto and citrus roasted beets
are mainstays on the menu or mutiny abounds. But one bite of the indulgent lobster or the perfectly crusted walleye (rumored to be a recipe handed down by grandma) and mutiny doesn’t seem like an overreaction for exclusion. But along with these favorites are cheeky upstarts like the Hawaiian yellowfin poke — a dish that was smuggled back in the memory of Executive Chef Anthony Ferrozzo after vacation — or the crispy pork belly, crowning corn cakes with tomato jam. The beautiful filet of halibut walks the line between comfort and contemporary with creamed corn, handmade gnocchi, fava beans, carrot lobster jus. And heartier
appetites should opt for the veal osso buco — fall-off-the-bone tender on a cloud of creamy polenta with sautéed spinach and pickled onion rings. It’s an experience that will ruin you in all the right ways: Henceforth, all onion rings should be pickled. If just the tiniest bit of space remains, consider this assertion: All milkshakes should be adult. Yes, Pastry Chef Natalie Palko will tempt your tastebuds with classics like lemon crème brûlée, carrot cake and Palisade Peach cobbler. But when the evening has been elevated by delicious differences, why not end with a sweet you can sip? • Pan-seared Alaskan halibut, creamed corn, handmade gnocchi, fava beans, local tarragon/pea tendrils. right Chef Anthony Ferrozzo and Pastry Chef Natalie Palko. left Crispy pork belly, corn cakes, tomato jam. page 24 Chocolate cake with chocolate mousse and chocolate buttercream icing. above
v a i l d a i l y
•••
AMBIANCE
Hip, inventive seafood and sushi spot •••
SIGNATURE DISH
Whole fish, as many ways imagined!
HOOKED
122 THE PLAZA | BEAVER CREEK | 970.949.4321 | HOOKEDBC.COM
by WREN BOVA & MELANIE WONG photos by ALEXANDRA OAT PHOTOGRAPHY
W
hat came first, the fish or the egg? At Hooked, it’s the egg, definitely the egg. The seafood paradise in the middle of the Rockies has always had fish so fresh it’s almost incongruous to discover you’re in the mountains. But with Chef-Owner Riley Romanin’s new caviar program the upscale, energetic fish house is at a whole new level. This unique seafood restaurant in the heart of Beaver Creek Village invites diners in with a killer patio and
Tiki Bar outside. Don’t be fooled by the whimsical cocktail names and eclectic Polynesian-inspired glassware — these tropical concoctions are nuanced, complex and pack a delightfully boozy punch. Hard-to-find rums and Mai Tais on tap help add to the Island vibe. While the patio is ideal for people watching, walk through the doors and it’s a world of warm wood, an energetic bar and sushi chefs rolling inventive concoctions. The real challenge at Hooked is deciding what to eat, as the choices are varied, unique and numerous, with a menu that reads like a whirlwind maritime tour to the furthest reaches of the globe.
Will you indulge in champagne and delicately briny caviar from Italy, Greece or Belgium, or will you go for the raw tuna “tacos” folded into crispy wonton shells? Or perhaps you’ll dine like a Spaniard, munching on amazingly flavorful tinned octopus, sardines, cockles, mackerel or squid in ink alongside a glass of wine and flatbread crackers? And while you might want to simply need to tuck into some Hooked classics such as the famous, crispy calamari and the indulgent Crimpster — a triumph of crab, shrimp and lobster wrapped in bacon, grilled and delightfully sauced — you can go extremely local with the R Farm Wagyu Korean BBQ. Yes, Chef Romanin also raises his own cattle a few miles down the road. Those are just the first bites — for the main course, a fishmonger will present you with the fresh fish of the day, which you can have prepared a myriad of original ways — U Call It — including flash-fried, sashimi-style, pan-seared in butter or grilled. Szechwan-style has been an enduring favorite — steamed with scallions, serranos sesame oil and soy — but the clincher is a whole fish served half and half: hot and raw. “Anything you can do with fish, we do here,” says Romanin. “You can try fish you won’t get anywhere else. People come in for a seafood experience. It’s perfect for the seafood lover who wants to try something new beyond the typical tuna and salmon.” Down the hill at Romanin’s other venture, R Farmers’ Market in Avon, glass cases filled with the same caliber of exotic whole fish, sushi and local
lamb, pork and more R Farms Wagyu is available for the adventurous home cook. Tired of using middlemen to source his seafood, Romanin now deals directly with fishermen in Hawaii, New Zealand and Japan. Both the market and Hooked benefit from his dedication. But before calling it a night dip into one of the Japanese whiskeys from the list of 50-plus labels and imagine an island breeze. • top Hooked is more than a restaurant — it's a full seafood experience. above Wonton tacos stuffed with raw ahi tuna and freshly picked crab. left The Tiki Bar includes Mai Tais on tap, an inventive cocktail menu and eclectic glassware.
c o m
BEAVER CREEK
PRICE
Apps from $11-$28, mains from $20-$55
.
33
E AT
s u m m e r
2 0 2 1
MIRABELLE by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR
T BEAVER CREEK
34
ucked just inside the entrance of Beaver Creek, a historic ranch home hosts one of the most memorable fine-dining experiences. It begins with the internationally acclaimed Belgium-born chef Daniel Joly, honoring the age-old European tradition of using the highest quality, freshest ingredients. It continues with his artistic presentation of each flavorful dish. Guests choose from a selection of the evening’s four-course offerings, beginning with appetizers like shrimp served with sexy ruffles of black truffle, creamy avocado mousse and quail egg, sweetened with bits of apple or a cool and refreshing lobster appetizer with thin slices of celery and avocado resting in a light herbal vinaigrette. Each dish is presented with such artistic precision — popping with color and texture — it looks like a plated sculpture. But that’s just the beginning of the
55 VILL AGE ROAD | BEAVER CREEK 970.949.7728 | MIR ABELLE1.COM
delight: using produce and herbs literally just picked from his greenhouse and outdoor garden, Joly strikes the perfect balance between letting the main attraction — be it elk, chicken, lamb, steak, Dover sole, halibut or risotto — shine, while still elevating it with light and complementary flavors. “If you get good produce, you don’t have to do much to make it good,” he says. “Some people get so obsessed with the spicy food they forget the quality of ingredients. I look for the best quality.” In addition to cooking with the finest ingredients, Joly’s philosophy embraces hospitality. He welcomes both his guests and employees — many of whom have been with him for 20 and 30 years — with warmth and joy. “I want to make people feel like they’re at home,” Joly says. “I just want them to have a good time.” Indoor dining with amply spaced seating lends a cozy, intimate atmosphere. Mirabelle’s large sliding glass door opens to the open-air deck, which overlooks a small babbling brook and mature trees.
Within the four courses, guests can choose sophisticated wine pairings, which heighten the dining experience. Or, they can choose from Mirabelle’s extensive wine list, with five pages dedicated to French varieties and three pages of American options, in addition to wines from Australia, New Zealand, Argentina, Italy and Spain. The cocktail list adds a bit of humor; seven of the most popular drinks are introduced by theme, like: things that visit the restaurant (brown bear); important dates in Mirabelle history (pack your own mule); and shared experiences, absurd situations and priceless comments heard during the pandemic (pomegranate paloma). Thanks to Chef Joly’s expertise with pastries, desserts rival entrées in both visual presentation and taste: They transport you to a whole diferent dimension of sweetness. Palisade peaches, raspberries and strawberries take center stage in a fresh and light pastry, while Joly’s chocolate medleys paired with berries and mint leaves are unforgettable. And, hiscool and creamy panna cotta served with raspberry sorbet and fresh fruit is not to be missed.
PRICE
Prix fixe four-course dinner, $90 or $125 with wine pairings •••
AMBIANCE
Belgian American in a quaint and sophisticated historic farmhouse setting •••
SIGNATURE DISHES
Dover sole Meuniere, Colorado rack of lamb, elk tenderloin
Overall, Mirabelle masterfully blends all of the aspects that bring fine dining to its pinnacle: The best ingredients combined with artistic presentation result in innovative cuisine served with the highest standards in a warm and welcoming atmosphere. • Chef Daniel Joly and his team of chefs in the Mirabelle green house herb garden. top right Roasted elk, cauliflower, truffle shaving truffle salsa. page 23 Shrimp, avocado, apple and peach salad. top left
v a i l d a i l y
1143 CAPITOL ST #104A | EAGLE THEASSEMBLYEAGLE.COM | 970.328.2828
by KATIE COAKLEY photos by KRISTIN ANDERSON
O
pening a restaurant is challenging; opening a restaurant during the COVID-19 pandemic is even more challenging. But opening a restaurant, keeping the lights on, retaining employees and winning the Vail Valley Partnership’s Emerging Business of the Year award — that’s one heck of an achievement. Jaimie and Caleb Mackey opened The Assembly in August 2020 as a community-focused restaurant with the vision to bring people together over fresh, seasonal, globallyinspired food, wine and cocktails. The COVID-19 pandemic brought an unexpected set of challenges in terms of capacity, in-person dining and more. However, the Mackeys have made it through that particular fire and are eagerly welcoming guests to the patio and into the bar and restaurant. “It was almost like opening a new restaurant,” said Jaimie Mackey, explaining what it was like after restrictions were relaxed. “But everyone who was here in August (for the opening) came back.” Venture into the Assembly and it feels like you’re visiting a friend — albeit a jet-setting, super cool yet down-toearth friend with a culinary degree, extensive wine cellar and penchant for entertaining. Peruse the wine list and don’t be afraid to ask questions: Many of the options are from smaller vineyards
c o m
EAGLE
THE ASSEMBLY
.
and producers that the Mackeys have discovered. The result is an eclectic yet exciting list, sure to suit any palate. As beverages are uncorked or shaken, gather the group to make a few decisions or simply order one of everything. The menu focuses on dishes that are meant for sharing with a few entrées for good measure.
However, sharing is ideal for embarking on the globally-inspired gastronomic journey. Start in New York: The Cambozola and celery tartine is an homage to a similar dish from the now-shuttered Prune restaurant. Deceptively simple, this dish is everything that cheese toast wishes it could be: earthy and bright, savory yet light. Next, set your course for the Mediterranean with an order of grilled calamari — this salad disproves the idea that all calamari should be fried and brings a bit of heat to what might be a perfect salad. Head east for the short rib bao buns, stuffed with bulgogi-braised short ribs and accompanied by house-made kimchi, pickled red onions and ssamjang. And then bring it back home with panseared salmon with warm lentil and spring pea salad with a mint puree. “We want to bring these international, globally-inspired, creative flavors to the menu,” Mackey says. “Our dishes are ‘inspired-by’— we know it’s not ‘authentic.’ It’s more ‘authentic-ish.’” If your appetite allows, splurge on the brown butter salted Rice Krispy Treat sundae — it tastes like dressing up in your mother’s high heels and pretending to be famous. But even if dessert isn’t in the cards, allow time to linger. Share
PRICE
Sharing plates start at $11; entrées start at $23 •••
AMBIANCE
Eagle’s hippest gathering spot •••
SIGNATURE DISH
Piri Piri Chicken: laurelmarinated chicken breast, chile, lemon, charred corn, kale, za'atar potatoes and herb salad
one more story with friends; create one more connection with those you love. We all know what it’s like when we can’t assemble— now’s the time to gather. • Pan-seared salmon with warm lentil and spring pea salad, minted pea puree, pea tendrils and shaved radishes. left Cambozola and celery tartine on multigrain toast with cambozola cheese, celery and radish salad, Dijon vinaigrette and fennel agrodolce. above
35
E AT
s u m m e r
2 0 2 1
PRICE
Salads and Sandwiches: Start at $9 Soups: Start at $4 •••
AMBIANCE
Lively East Coast-style deli, using from-scratch ingredients •••
SIGNATURE DISH
Riva Ridge Italian cold cuts of capicola ham, roasted ham, genoa salami, sopressata and provolone cheese, lettuce, tomato and onion, extra virgin olive oil, red wine vinegar, oregano add hot peppers
BOARDROOM MARKET & DELI 280 MAIN ST, RIVERWALK, EDWARDS | 970.855.0065 | BOARDROOMDELI.COM
by WREN BOVA photos by DOMINIQUE TAYLOR
B
EDWARDS
36
rad Trumpower was the sort of 14 year old who got up at the crack of dawn, jumped on his bike and rode across the bridge to make donuts at a shop. In retrospect, it was good practice for the proprietor of a friendly deli that opens early for breakfast and cruises right through the day serving sandwiches, salads and libations. The Boardroom Market & Deli in Edwards’ Riverwalk is famous for its over-stuffed sandwiches — and make no mistake, the hype is true. But Trumpower’s personality is as signature as any dish on the menu. A multitasking all-star, he might be bantering with people at the counter while serving up an Ocean City Orange Crush, all while greeting his regulars by name, taking orders and occasionally hopping back in the kitchen to help make sandwiches and salads. “I’m a fast-paced person, I’m good at multi tasking and I like to please people,” he says. “I know most of the people by name that come in. I know what they want. So this is my way of being able to make people happy.” Trumpower grew up in Maryland, making frequent family trips to Vail.
Though the East Coast shaped his culinary identity, his sunny shop provides the sort of fuel one needs to power through alpine adventures, be it a breakfast burrito before a day on the slopes or a cooler full of sandwiches for a day of rafting. One look at the menu and it’s obvious he’s localized every item. It’s not a meatball sub, it’s the Pepi’s Face Meatball. Likewise, there’s the Highline French Dip, the Golden Bear Veggie, the Bald Spot Prosciutto, the Sawbuck Crabcake. “Everything is named for places in the valley — I like to keep it local,” says the snowboarder. He also likes to keep it all in-house, meaning he and his crew roast their turkey and beef, and make their meatballs and marinara daily. Orange juice is squeezed fresh, and the soups and salad dressings are homemade, too. His most popular sandwich is the Riva Ridge Italian, piled high with capicola, ham, salami, provolone and veggies. Topped with oil and vinegar, the zippy dressing cuts the decadent Italian meats. Say yes to the hot peppers. The Blue Sky Reuben is a beautiful sandwich, with thinly sliced pastrami, Swiss cheese and Russian dressing, griddled on rye bread. Trumpower swaps coleslaw for the sauerkraut, which gets rave reviews from his
customers. And sometimes it’s just hard to beat a classic turkey and bacon club sandwich on toasted sourdough — though at the Boardroom that’s the Cresta Club. For a colorful explosion of greens, try the Alpine Mixed Green Salad, studded with strawberries, pecans and goat cheese. The Horiatiki Greek Salad is a nod to Trumpower’s Greek heritage, and the Caesar is classic. Amp up any of the salads with a protein option — grilled chicken breast, tuna salad, crab cake and more. Add an iced tea or
kombucha, or live it up with any of the house cocktails, beer or wine. Boardroom Market & Deli is open daily from 7:30 a.m. until 6 p.m. Happy hour daily starting at 4 p.m., and all day long on Sunday Fun Day. • Alpine Mixed Green salad with mixed greens, berries, goat cheese, candied pecans, champagne vinaigrette and the Orange Crush with fresh OJ, Triple Sec, vodka and soda. below Cresta Club, house-roasted turkey, ham, hardwood smoked bacon, cheddar cheese and veggies on sourdough. above
v a i l d a i l y
275 MAIN STREET, C106 | RIVERWALK | EDWARDS 970.446.6917 | LAURENSKITCHENEDWARDS.COM by WREN BOVA photos by DOMINIQUE TAYLOR
W
hen Lauren McElroy moved back to the Vail Valley and opened her Riverwalk catering/ grab-and-go kitchen, she was pursuing the need to have a career that offered different challenges every day and an outlet for both her creative and analytical minds. What she didn’t know was she was about to be uniquely positioned to serve a marked increase in hungry clientele when a pandemic shut down traditional restaurants. But true to her problem-solving nature McElroy easily tweaked her setup and fed her community. Her easy-to-navigate shop starts with fresh, seasonal ingredients and a revolving daily menu. Grab-and-go meals can be heated up at home, or have it reheated and dine at one of the tables outside — she'll always have a rotating
PRICE
Entrées: $11-$15 (2-servings), Sides: $5-$6, Salads: $5-$9 •••
Hours: Monday through Friday 11 a.m. – 5 p.m.; Saturdays Noon-5 p.m.; Closed Sundays •••
Recycling program for entrée and side containers: bring back clean for 5% off next purchase
selection of 2-person entrees to mix and match with soups, salads, sides and desserts, and everything is a la carte. For those wanting bigger portions or something specific, check out her website for catering options.
“I like working with different dietary restrictions,” she explains. “I like the challenge of ‘this has to be gluten free,’ ‘that has to be vegan.’ And I like reworking childhood favorites to be slightly healthier. I like the challenges that it brings, and that every day’s different.” Thanks to a childhood spent in the South, McElroy has an intuitive understanding of comfort food, from pecan-crusted chicken and chili to lasagna and chicken marsala. And in the summer? Olathe corn all the way: corn dip, corn salad, corn salsa. “I always put a Southern flair on things. I also hint on some Italian influences.” In addition to the ready-made meals, Lauren’s Kitchen also has a small
selection of gourmet shelving that replaced the previous in-shop dining area. “It’s primarily things like local food products, and items for a DIY cheeseboards,” she says. “I’ve got boards, cheeses, crackers, salamis, jams, oils — mostly just the things I like.” But as she’s already established, her palate works just fine with the rest of the Vail Valley. • A selection from the grab-and-go case: BBQ pork sliders, baked beans, roasted sweet potatoes, Greek salad, chicken fajitas, green bean and mushroom side, vegan Buddha Bowl, a dessert assortment — sugar cookies, brownies, lemon bars, chocolate chip cookies — and iced tea. above
MARKO’S PIZZA 57 EDWARDS ACCESS ROAD #7 | EDWARDS | 970.926.7003 | MARKOSPIZZA.COM by WREN BOVA photos by DOMINIQUE TAYLOR PRICE
I
f you ever need a handyman, just head to Marko’s Pizzeria in Edwards at lunch time. The classic pizza and pasta joint is buzzing with regulars daily, and proprietor Mark Esteppe is usually in the middle of it all, introducing people to one another or simply shooting the breeze. “We’ve been here for 27 years. We’ve run every other pizza place out of town,” Esteppe says matter-of-factly. And in those 27 years, the formula hasn’t changed much: fresh ingredients, dough made daily, house-made sauces and dressings, plenty of libations. It’s a winning combination. Esteppe claims the best Caesar salad around, the dressing zippy with a touch of anchovy and a little hot sauce. Those who want a more substantial starter can go for a famous Marko’s Meatball or
Starters: $4.99 and up Pasta: $12.99 and up Pizza $9.99 and up •••
AMBIANCE
Local, family-style pizzeria •••
SIGNATURE DISH
Pizza and pasta
Juan’s Spicy Shrimp — but it’s hard to beat the buttery garlic knots. Hot subs, calzones and pastas are in ample supply, and a recent tweak to the house-made marinara and Bolognese sauces is receiving rave reviews. But the pizza remains the number-one favorite. Though
c o m
EDWARDS
LAUREN’S KITCHEN
.
the house dough is a chewy delight, there’s a gluten-free option too. The menu includes all the classics you’d expect, but delve further into the list and you’ll discover such local favorites as the Sweet Border (pepperoni, pineapple, jalapeño and cilantro), the Chicken Pesto (fresh basil pesto, chicken, tomato slices and garlic) or the Taco (red onions, sausage, tomato, ground beef, green chiles and special sauce). Or just take a dough ball home and do it yourself. The family-friendly restaurant welcomes soccer teams, and has become a beacon for those who want to eat later as they serve until 10 p.m. daily. With plenty of beer on tap and in bottles, plus a menu that’s full of Italian wines, it’s an easy place to stop and stay for a while. •
above Chicken Pesto Pizza and a classic Pep-
peroni Pizza are bestsellers at the Edwards eatery.
37
E AT
s u m m e r
2 0 2 1
VISTA AT ARROWHEAD
by JULIE BIELENBERG photos by DOMINIQUE TAYLOR
V
ista at Arrowhead has always been the gathering spot for guests after a golf game or slope-side snow day on mountain. Fresh off a 10-month remodel, the new space now has a seamless transition between nature and cuisine with retractable doors that allow the dining room to flow directly onto the deck. This brings the unique topography and abundant flora and fauna tableside. And, some lucky diners can cozy up and eat along the fireplace wall.
EDWARDS
38
Chef David Collins has always featured local and regional produce and protein-forward menu items showcasing farms and ranches throughout the valley. The restaurant’s signature dish, yellowfin tuna seared rare, wasabi mashed potatoes, sesame bok choy and soy ginger butter sauce might be the pinnacle of flavor complements. But other favorites include a 14-ounce brined duroc pork chop, embellished with veggies, a twice-baked potato medallions and the crowning detail: onions rings. And the pistachio-crusted Shetland salmon is a textural dichotomy of tender fish set against a nutty, crunch shell.
676 SAWATCH DRIVE | ARROWHEAD | EDWARDS 970.926.2111 | VISTA-ARROWHEAD.COM
But Vista allows its guest to mix and match at will, too. “The clientele enjoyed our original concept of customer-composed entrées. The diner selects the protein (meat, poultry or seafood) and a sauce such as the fresh horseradish cream, lemon piccata butter, country style BBQ, red wine demi-glace, just to name a few, and then pairs the entrée with the in-season vegetables of the day and a pasta or potato,” describes OwnerOperator Daryl DeYoung. Diners will soon hear the sounds, once again, of Micky Poage, the “Piano Man” of the Vail Valley, who plays at the restaurant 6-9 p.m. Monday through Friday. Save room for the notorious notes and also sumptuous desserts. Locals know to order the dessert sampler so to indulge in the everpresent mascarpone cheesecake with blueberry compote and other optsions such as vanilla bean bananas foster crème brulee. Indulge in the handcrafted limoncello or orangecello, one of the numerous house cocktails or one of the Valley’s most extensive wine lists. And, if diners aren’t exhausted from a stunning al fresco Vail Valley day, then order Daryl's Sleepytime, a butterscotch schnapps and steamed milk perfection that will have the sheep lightly dancing over the pillows in no time. Vista has been a winner of Wine Spectator’s “Award of Excellence” award for many years. The restaurant has also been awarded a AAA “Three Diamond” designation. “Our extensive wine list is considered
PRICE
First courses: $9-$15 Entrées: $24- $45 Sides: $6 •••
AMBIANCE
Classic and casual •••
SIGNATURE DISH
Seared rare tuna with wasabi mashed potatoes, sesame bok choy and soy ginger butter sauce
the most reasonably priced in the valley,” says DeYoung. Vista is open for lunch and dinner in the summer months and dinner only in the winter. The venue is closed in the spring and fall, specifically in April through the beginning of May, as well as October and November. The kids menu is extensive with many options. • 14oz brined bone-in duroc pork chop with summer succotash, herbed roasted red potatoes, country-style barbecue sauce and onion ring. top right Mini dessert sampler with creme brulee, mojito cake and hazelnut mousse. left Pan-seared Alaskan halibut and grilled asparagus. page 25 Shetland Island salmon with pistachio crust, basmati rice, stir-fried vegetables and a cherry butter sauce. top left
v a i l d a i l y
.
c o m
VAIL
ALMRESI RESTAURANT by WREN BOVA photos by JOSH THOMA
A
night at Almresi begins like all good fairytales: with a journey that ends in a magical woods, or in this case, the Black Forest. Tucked into an unassuming building at the top of Bridge Street, once you enter Almresi’s alcove it’s as though one’s in a Bavarian cottage. The cows must be free-ranging outside, as inside their bells hang in a line from a richly colored ceiling. Shearling throws, antler décor and other elements of a rustic cabin at once put guests at ease while simultaneously drawing them forward. This is where the Rockies meet the Alps. Owned and operated by the Thoma family, the original Almresi was inspired by the Black Forest and
the cuisine of that area. With a menu filled with German, Swiss and Austrian favorites, there are now two more Almresi restaurants: one in Germany and another in Aspen. The Thomas’ other Vail restaurant, Alpenrose, is a couple blocks away. Serving lunch and dinner, Alpenrose is a convivial, casual space. “Almresi is a little step up,” explains Alyssa Thoma. “And I think it’s easier to look at it in comparison. At Almresi you go with a plan, and everybody dresses up. We only play beautiful German folk music. It’s more of an event.” The two restaurants share the same international staff of servers, and oftentimes guests will visit both locales and have the same server. “And they remember the staff,” Alyssa says happily. “They really want to talk to them, they want to experience it all.” Though once the food begins arriving
298 HANSON RANCH ROAD, TOP OF BRIDGE STREET 970.470.4174 | ALMRESI-VAIL.COM
people are naturally a bit quieter. The Käsefondue is a shareable appetizer for friendly tables, the bubbling blend of cheese cut nicely by the zing of cherry brandy. Or try the Brotzeitbrett, slices of Black Forest ham and a variety of cheeses and accoutrements. But the handsdown favorite is the beef carpaccio, a simple dish that relies on two premium ingredients: ultra-tender beef tenderloin and a seductively sweet balsamic reduction. The beef practically melts in the mouth. Alyssa is often found in the dining room, tending to guests or simply helping the bartender pour drinks, keeping an eye on the cozy room with intimate nooks for diners. She stops often to speak with regulars, or tend a new table. Almresi is one of those places that has achieved that most elusive of goals: genuine hospitality. A night spent in the restaurant’s charms is an evening of warmth. From short ribs with cabbage to schnitzel with spätzle, the traditional entrées are hearty and perfectly executed. Pasta with a South Tyrolean pesto of pine nuts, arugula and parmesan is popular in the summer. But for Alyssa there is really only one option: the Schweizer Rösti, potato pancakes with smoked Scottish salmon. “The potato pancakes are amazing, just amazing,” she enthuses, her eyes lighting up.
PRICE
$9-$39 •••
AMBIANCE
An enchanted forest cabin (with nary an elf in sight) •••
SIGNATURE DISH
Hut Essen, "eat your hat"
She always shares her favorite way to assemble the perfect bite — a little bit of everything except the lemon to her taste. Guests sometimes buy the salmon to take home for the next day’s breakfast with lingonberry jam and horseradish, a sweet-spicy start to the day. But before the morrow comes, take a last, sweet enchanted bite, be it the Kaiserschmarrn with cherry compote, a traditional German Apfelstrudel or simply a demure and colorful macaron. • Alm Pasta Südtirol: pasta with South Tyrolean pesto, pine nuts, arugula, and shaved parmesan. top right Schweizer Rösti: smoked Scottish salmon, potato pancakes and horseradish cream. left Almresi feels like a rustic Bavarian cabin, filled with reclaimed farmhouse wood, shearling throws and enormous cowbells. top left
39
E AT
s u m m e r
2 0 2 1
ALPENROSE by WREN BOVA photos by JOSH THOMA
I
t is a special person who can take a local icon, reinvigorate it and somehow make it both new and familiar, but that seems to be a particular talent of the Thoma family. Walk into the newly redesigned Alpenrose and there is no question of where you are: an alpine ski town. Is it Vail? Is it Germany? In this case it’s a bit of both. “It feels like an old chalet, but it should be fun,” says Alyssa Thoma, who together with her brother, Josh, as well as their parents, own and operate both Alpenrose and Almresi in Vail. “Yes, like a skihütte — a ski hut,” Josh adds. “Everything feels really fast, people are eating and drinking and talking — it’s more of a feeling than just coming for dinner.” The energy in the restaurant begins on the front patio, where those lucky enough to grab a table can eat, drink and people watch as the rest of the world wanders by. In fact, the lively eatery has several different areas to dine in, from the cozy-chic interior rooms to the quieter back patio and even three gondola cars converted for private dining that will be available later in the season. The international staff, many of which can banter with guests in German, is known for its attention to detail and hospitality.
VAIL
40
100 EAST MEADOW DRIVE #25 | VAIL | 970.476.8899
Though certainly a mug of Austrian beer and a soft German pretzel is a tried-and-true way to begin, summer’s warmth has brought a lighter side to the traditional Alpenrose menu. The Sommer Melonen Salat, a summer salad rife with watermelon, feta cheese and cherry tomatoes, or the Alpen Gazpacho with its smooth balance of tomato, cucumber onions, make for a refreshing beginning — especially with a beverage. The cocktail menu is as inviting as the space, with as much thought put into the presentation as the ingredients. Those who prefer the mulled wine in the cold of winter will be delighted by the seasonal spin: the Alpen Sangria with a touch of blueberry. Though the Thomas have added more options for a variety of diets — vegan, vegetarian, gluten-free and more — the heart and soul of the menu remains rooted in German traditional fare. It’s the sort of food that your grandmother might serve, if your grandmother had practiced each particular dish to the point of perfection. The bratwurst, schnitzel and rosti have their own fan clubs, but for Josh there is a singular favorite: the pork shank. “We cook it at low heat for several hours, and then we crisp it up in an extremely hot oven for a couple of minutes,” he says. “Sometimes people ask for a steak knife, but it’s so tender you really don’t need one so we give them a spoon instead. It’s an amazing dish.”
Served with a fresh baked pretzel, mustard and Obazda cheese, it’s the kind of dish that might elicit goodnatured grumblings of envy, adding to the fast-paced jumble of laughter, conversations and cheers throughout the restaurant. “It’s where rustic meets modern, and nobody is displaced,” Alyssa describes Alpenrose, smoothing a hand down one of the beautiful wooden tables fashioned out of reclaimed wood from a European farmhouse. It’s solid yet inviting, just like the restaurant itself. • Oktoberfest Hax'n: Crispy pork shank with fresh baked German pretzel, mustard and Obazda cheese. left Sommer Melonen Salat: a summer salad rife with watermelon, feta cheese and cherry tomatoes. above
PRICE
$9-$38 •••
AMBIANCE
Refreshed rustic with a homey feel •••
SIGNATURE DISH
Schnitzel Rockies and Roses — Bavarian pork schnitzel with spaetzle and cream sauce
v a i l d a i l y
.
c o m
PRICE
•••
AMBIANCE
A newly opened, high-energy restaurant and bar in Vail Village serving tacos, Mexican specialities and tequila cocktails •••
SIGNATURE DISH
Wild Gulf Snapper Veracruz — broiled Gulf red snapper with green olives, garlic, capers, onion and fresh oregano in a spicy tomato sauce
EL SEGUNDO story & photos by DOMINIQUE TAYLOR
E
l Segundo is not your typical taqueria. Rather, this light-hearted, modern Mexican-style restaurant plays with its South of the Border theme. Combining traditional Mexican dishes with international flavors, they offer a surprising, fun menu in a relaxed, colorful atmosphere. Located in the middle of Vail Village, El Segundo has one of the best decks in town, overlooking Gore Creek, ideal for summer dining, drinks and daydreaming. On nice days — meaning most of the summer — the patio doors are open wide the length of the deck, sending fresh air and the sound of the creek throughout the restaurant. Meant as a convivial space, the menu is rich in small bites and shareable appetizers such as the light and crispy calamari, the melt-y, ooze-y chorizo queso fundido and a Mexican street corn salad that that will leave your mouth tingling with flavor. Almost everything is made from scratch using fresh ingredients, including the chips, salsas and sauces. For summer, chef and co-owner Dimitri Souvorin has added some lighter fare, including tuna ceviche and the hamachi aguachile, a lime-cured yellowtail dish with red onion, Serrano chiles and avocado — both a testament not only to Mexico’s ample coastline but also to El
23 GORE CREEK DRIVE | VAIL | 970.763.5470 | ELSEGUNDOVAIL.COM
Segundo’s sister restaurant, Montauk Seafood Grill in Lionshead. Though burrito bowls and fajitas can be found on the menu, it’s the imaginative taco selection that is the star of the show. “We really have fun with the taqueria theme and really try to explore any type of cuisine that we think has a place in a taco,” explains Souvorin, adding that he takes a lot of liberties with what he decides can go into a taco. There are some distinctly Mexican tacos like the huevos with chorizo potato hash, or the quesabirria with shredded beef and lamb, Oaxaca cheese and served with birria consommé for dipping. Then there are the internationally inspired tacos such as the Hot Korean with Korean-barbecued Wagyu beef and kimchi, a house favorite, and the distinctly Mediterranean Zorba the Greek taco with lamb kabob, tahini and tomato-cucumber relish. The tacos are neither heavy nor over-sauced and are small enough that you can easily sample two to three while still saving room for one of the delightful desserts such as the strawberries with cream. Though certainly family-friendly, part of El Segundo’s relaxed atmosphere can be attributed to the spacious and colorful bar that seats about 20 people but has standing room for many more — and keeps the restaurant buzzing (both literally and figuratively) day and night. Herradurra is the house tequila, and is put to good use in the famous
house margarita, making them the largest buyer of that tequila in the state. They also offer one of the largest tequila selections in Colorado a well as a wide range of mezcals. These can all be enjoyed on their own, in a cocktail or sampled with others in a flight. Their craft cocktail list is creative and fun and, as with their food, uses fresh ingredients and house-made mixes wherever possible. The restaurant opens at noon daily and serves their entire menu, food and drinks, including to-go, until 10 p.m., while the bar stays open until midnight.
“You are never too late for lunch or too early for dinner,” quips Souvorin. And that extends to the drink menu, too. As longtime bartender Mike Hannigan likes to say, “El Segundo is where margaritas and friends are made.” • top Patio dining with a selection of tacos, Mexican Street corn salad and house-made chips, salsa and guacamole. above Carne Asarda burrito-style bowl with grilled angus beef flatiron, roasted sweet corn, arugula, spanish rice, cotija, roasted garlic aioli, pico de gallo. page 20 Hamachi Aguachile.
VAIL
Appetizers and Salads: $11-$18; Tacos: $6-$13; Entrées: $25-$46
41
E AT
s u m m e r
2 0 2 1
THE FITZ
PRICE
MANOR VAIL LODGE | 595 EAST VAIL VALLEY DRIVE | VAIL | 970.476.4959 | THEFITZVAIL.COM
Salads and shared dishes: $9 - $19; Sandwiches and entrées: $18 - $62 •••
by KIM FULLER photos by DOMINIQUE TAYLOR
S
ummertime on the patio at The Fitz is idyllic. Located in Manor Vail Lodge near the base of Golden Peak, between Vail Village and The Gerald R. Ford Amphitheater, outdoor
VAIL
42
dining here makes for a memorable experience that invigorates your senses. From your open-air seat, hear Gore Creek rushing past as you look over to see the restaurant’s garden plots where edible flowers and micro greens are picked to garnish seasonal dishes. Feel the combination of bright sunshine and a sweet breeze as you settle into a relaxing meal after a day on the mountain or before heading to an evening performance at The Amp. Chef Courtney Manaligod is from Chicago and says the patio reminds her of a rooftop oasis in the city. “This give me Chicago vibes, just sitting on a rooftop deck and hanging out with friends,” shares Manaligod. “It’s not too hectic — it’s calming, and you want to just sit here and sip on some drinks and have some apps and just chill.” Cocktails at The Fitz are always fun with their innovative flare. This year, picks like the Wild Flower — made with dry gin, Aperol, grapefruit
juice and lime juice — along with the Midnight Manhattan — distinct from the classic drink with the addition of chocolate and coffee bitters, along with Luxardo Syrup — help make any evening hour happy. Whether you like great bar food or consider yourself to have a more elevated palate, The Fitz serves up the best of what is casual and creative cuisine. “For summer we like to make the food fun and light,” Manaligod explains. The tuna tartare nachos invite in Japanese flavor with a miso-soy dressing. This signature dish could be shared with the table or enjoyed as a meal for one. Many salads brighten up the menu, including a summer salad with heirloom tomatoes, seared feta cheese, cucumber, sunflower seeds and strawberry-tarragon dressing. For larger plates, the spicy shrimp entrée is a true standout right now, complete with frisee, arugula, Colorado mushrooms, orzo pasta and chipotle aioli. Heartier appetites can feel their mouths start to water just looking at the 16-ounce bone-in ribeye with whipped potatoes, roasted carrots and béarnaise. Summer in Vail just isn’t the same without some time spent at The Fitz.
AMBIANCE
Inviting and spacious with outdoor seating, and in close walking proximity to The Gerald R. Ford Amphitheater •••
SIGNATURE DISH
Tuna Tartare Nachos with wonton skins, jalapeños, cucumber, avocado, miso-soy dressing and balsamic glaze
The restaurant hours vary seasonally, check up-to-date hours of operation online and book reservations at OpenTable.com. • Bone-in Ribeye 16oz with roasted vegetables. top right Seared feta cheese, heirloom tomatoes, cucumber, sunflower seeds, strawberry tarragon dressing with strawberries and a smoky Paloma. left Tuna Tartare Nachos, wonton skins, cucmber, avocado, miso soy dressing, balsamic glaze and a Wild Flower cocktail. page 21 Cilantro-lime chicken with saffron rice. top left
v a i l d a i l y
.
c o m
FOUR SEASONS VAIL VAIL
FLAME
ONE VAIL ROAD | VAIL | 970.477.8650 FOURSEASONS.COM/VAIL/DINING/RESTAURANTS/FLAME/
by KIM FULLER photos by DOMINIQUE TAYLOR PRICE
T
he talent at Four Seasons Vail is shining through this season as the property welcomes and celebrates Executive Chef Simon Purvis alongside Sous Chef Veronica Gibbs. Chef Purvis’ career has taken him all over the globe, from Denver to Berlin to Singapore. He joined Four Seasons more than 30 years ago has most recently been a critical part of the culinary success Four Seasons Vail has experienced over the past year. Gibbs is a Colorado native who has also spent years in many kitchens to grow her career, but after moving around quite a bit she has finally made her way back home. “My heart is in the mountains,” Gibbs shares. And anyone who has the chance to experience her talents as a chef would know that her heart is in her food as well. While Flame in the Four Seasons Vail has always provided a refined and elevated steakhouse experience for guests, Chef Purvis and Chef Gibbs have a creative touch that has brought the restaurant’s menu to another level. With so many delicious and innovative options from start to finish, every table may want to order items to share to get
Raw selections, starters, soups and salads: $15 - $75; Mains and shared plates: $34 - $155 •••
AMBIANCE
Elevated mountain steak house •••
SIGNATURE DISH
7X Ranch Wagyu Filet Mignon
the full range of flavors coming out of the Flame kitchen. To start, try the togarashi charred ahi tuna from the raw selections. Edamame is smoothed into the texture of panna cotta and balances out the kick of ginger miso on each composed bite of tender fish. The foie gras duo is a gorgeous expression of duck liver two ways: a sauterne and black pepper torchon as well as a slice of foie pan seared, both brightened with every bite by rhubarb compote and peppercorn dish jus. For wine pairings that will bring you
from starters into entrées, begin with a glass of brut rosé and follow with your choice of the restaurant’s private label of cabernet or chardonnay. You’ll find some Flame favorites on the menu this summer, including the wedge salad finished with a house-made Maytag blue cheese dressing. Purvis and Gibbs have also added some fun celebrations of the season, like the tomato gelee dish that highlights top local produce for light and simple perfection. Extensive options from the grill at Flame included everything from bone-in ribeye and 7X filet mignon to lamb chops, free-range chicken and fish. Entrée highlights this summer include the Hokkaido scallops that sit over a black pepper chile sauce, and for something much larger the 32-ounce Prime Porterhouse and the 30-ounce Wagyu Tomahawk are incredible cuts of meat that are sliced to enjoy family-style. Pick your sides to be lighter or a little bit more decadent. Crispy Brussels sprouts with fresno chileh are ever-popular, and the Half Maine lobster whipped Yukon gold potatoes melt in your mouth alongside a river of bisque butter. Don’t skip dessert, as the lemon olive oil cake showcases the hotel’s impressive pastry program, served with house-made olive oil ice cream and a sesame crumble. “We’re really trying to elevate everything that we’re doing,” says Gibbs. “We
like to have a simplicity about things while also taking it to the next level with ingredients, with technique, with flavor profile. We want to think outside the box and be very innovative. We like to really push the creative limits around here.” • 30 oz Wagyu Tomahawk. Lemon Olive Oil Cake. left Togarashi Charred Ahi Tuna, edamame panacotta, pickled ginger, miso vinaigrette. page 22 Iceberg Wedge with applewood bacon, marinated tomatoes, crispy onions, Maytag blue cheese dressing. top
above
43
E AT
s u m m e r
2 0 2 1
GRILL ON THE GORE
VAIL GOLF CLUB | 1775 SUNBURST DRIVE | VAIL 970.477.5277 | GRILLONTHEGORE.COM
by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR
W
ith stunning views of the Gore Range and the lush greenery of Vail Golf Club, Grill on the Gore offers just about the best views of any restaurant in Vail. Nestled into the recently renovated clubhouse, it’s not the sort of place you only reserve for those golfing days. Meet up with friends or simply take a wander around on the paths and end up in the dining room for a bite and a drink. Inside, floor-to-ceiling windows showcase the views, and outside, the patio is outfitted with a television so you don’t miss any of your favorite sports. With an ever-growing garden that produces some of the ingredients for the restaurant — and beehives that help keep them pollinated while providing honey — Grill on the Gore is a study in easy comfort and a sense of place. Made primarily with Coloradosourced ingredients, the cuisine at Grill on the Gore ranges from specialty salads and sandwiches to mahi fish tacos. You can often find the chef preparing juicy and tender top cuts of meat outside at the smoker or picking fresh herbs and greens from the large, on-site garden. The clubhouse salad is a local favorite, with its fresh greens, goat cheese, strawberries, avocados and candied pecans. But don’t miss the bacon jam, which elevates specialty sandwiches, and the smoked wings
which come with several sauce options. “It’s American comfort cuisine with a slight spin on it, to make it the best you’ve ever tasted,” says Banquet Chef Nicolas Hickey. Despite wanting to keep it local, sometimes you have to venture outside of Colorado, such as when you want
PRICE
Appetizers: $9+ Entrée price range: $12 to $19 •••
AMBIANCE
American comfort food on a gorgeous golf course •••
SIGNATURE DISH
Peachwood smoked wings; turkey club with bacon jam
VAIL
44
lobster. Grill on the Gore’s lobster rolls almost make you forget you’re landlocked: large lobster chunks, lightly dressed, are stuffed inside a soft bun. Serving a variety of wine, beer and craft cocktails, it makes it easy to kick back and enjoy the day with its full bar. Additionally, the restaurant is also a spectacular venue to host weddings, reunions, birthdays, bar mitzvahs and business events. With a combination of indoor and outdoor seating, its banquet area accommodates up to 160 guests.
Both back-of-house and front-ofhouse teams pride themselves on outstanding service, whether you’re there for a memorable event or a quick bite to eat. The grill is open daily in the summer from 11 a.m. to 7 p.m. • top Lunch on the patio overlooking the Vail Golf Course and the Gore Range. above Beehives are now on-site, providing pollination for the garden. left The garden is in full bloom at the Grill on the Gore, providing fresh ingredients for the menu.
v a i l d a i l y
•••
AMBIANCE
Energetic bar and taqueria in the heart of Vail Village •••
SIGNATURE DISH
Street tacos and Enchilada Especial Del Azul
LOS AMIGOS by WREN BOVA photos by DOMINIQUE TAYLOR
O
nce upon a time there was exactly one place to go for Mexican food in Vail: Los Amigos. Whether it was raucous après ski or summertime fun in the sun, both the dining room and the expansive back deck were filled with margarita-sipping, enchilada-eating diners. The Mexican scene has expanded in Vail, but Los Amigos still has that high-energy atmosphere — and it’s hard to beat the top-of-Bridge-Street location. “Los Amigos has such a great deck,” enthuses Drew Riley, who took over running the restaurant from his father a few years ago. “You can really get that same outdoorsy ‘awe factor,’ just sitting on the deck and having a meal.” And the view of Pepi’s Face doesn’t hurt. The restaurant has evolved over the years. It originally served all of those Mexican-American classics: stuffed and sauced enchiladas, deep fried chimichangas, sizzling fajitas — all with ride-alongs of rice and beans. And you can still get any of those traditional mainstays. But a few years ago, Riley helped the restaurant embrace a more contemporary style of Mexican food. Lighter, brighter, mix-and-match street tacos join the ranks of the de facto crunchy shredded beef and chicken options. This writer’s recommendation is to go there, and don’t look back. Whether it’s grilled chicken with sweet and spicy mango salsa, or chile-
400 BRIDGE STREET | VAIL | 970.476.5847 | LOSAMIGOSVAIL.COM
marinated pork served al-pastor-style, the interplay between fresh veggies, succulent meats, house-made salsas and earthy tortillas make each taco a fully self-contained flavor explosion. “Our most popular taco is our carne asada taco, just a classic taco with special street taco sauce,” Riley says. “But the lobster taco is my favorite taco out there. Lightly breaded in panko, it’s then fried and comes with fish taco sauce and mango salsa. It’s tangy, crunchy and everything you want in a taco. That, paired with a margarita with salt on the rim — I don’t know how you could beat it.” Well, maybe start with the chorizo fundido dip, chorizo and peppers mixed in with melted cheese, ready to be wrapped up in a tortilla or scooped up with a chip. And though the nachos have their own fan club, other starters include wings, jalapeño bean dip and that most demure of Mexi appetizers, guacamole. Everything is served in shareable sizes, part of that “get the party started” vibe. Next on the horizon is a redesigned bar menu, elevating their margarita options. With a new beverage manager focused solely on the energy and ingredients of the bar, expect some magical elixirs. “I’m personally gunning for the Vail Daily’s Best of Margarita section, that’s what we’re looking to do,” Riley says, laughing. And his other focus? “Hospitality rather than service,” he says. “Service is: did the food come out hot, do the drinks arrive on
time? And you need to have that. But hospitality is making the customer feel welcomed and loved and respected and comfortable. That all starts will the staff and we have a great staff that has been with us for a while.” Riley sees the local restaurant industry not as businesses competing with one another, but everyone working toward the same goal — customer satisfaction. “I’d really like to give a shout-out to El Segundo, Russell's, Vendettas,
Mountain Standard, and all the other restaurants in Vail that are doing a great job,” he says. “I want everyone to have a great experience here. It increases the longevity of Vail as a whole.” Yes it does — one taco at a time. • A selection of colorful flavorful street tacos and the sangria margarita. below Classic Chicken Fajitas and Enchilada Especial del Azul pair perfectly with the house margarita and a beer. above
c o m
VAIL
PRICE
A la carte street tacos start at $5; apps and entrées from $4.50 - $19.75
.
45
E AT
s u m m e r
2 0 2 1
MONTAUK SEAFOOD GRILL 549 E LIONSHEAD CIR, LIONSHEAD | 970.476.2601 | MONTAUKVAIL.COM
by KIM FULLER photos by DOMINIQUE TAYLOR
I
f fresh seafood doesn’t come to mind as a Vail dining option, then you’re missing the boat. For decades, Montauk Seafood Grill in Lionshead has delighted fish-loving locals and visitors. The restaurant’s lively atmosphere, great service, mindful seafood sourcing and innovative culinary design all unite as an anchor of quality for every dining experience. Accents of nautical aesthetic flow throughout the space, remodeled in 2017 under the new ownership of local restaurateur Cameron Douglas. Darker wood panels were white washed to brighten up the dining room, with fun sea-inspired additions like overhead wire light fixtures in the shape of jellyfish. Start with a Filthy Martini or Coconut Lavender Lemonade to quench your summer thirst, paired with any combination from Montauk’s impressive raw bar menu. Mix and match from ocean delicacies like Alaskan king crab legs, Maine lobster tail, oysters and jumbo white prawns —or just order The Tower to try it all. “The raw bar selection is really something we expanded this year and
VAIL
46
we’re definitely not going back on that,” shares executive chef Dimitri Souvorin. “It’s just such a nice way to start your meal — if nothing else, come in and have a glass of Champagne or a martini and some oysters. It sets you up for the perfect dinner at Montauk.” The summer season means lighter options on Souvorin’s menu, including more cold preparations and some really great salads. The Summer Gazpacho with Prawns is a chilled cucumber soup that truly celebrates the season. The dish is served with vine-ripe tomato, fresh herbs, sweet corn, white prawns and finished with the spice of serrano. For a salad, Baby Greens with Alaskan Crab reels in Asian flare with crispy wontons, fresh organic and cucumber, toasted cashews, citrus ponzu and white miso aioli. You’ll see a worldly selection of wine on the by-the-glass list, and depending on how you’ve mapped out the course of your entrée it’s hard to go wrong with a pour of the Albariño. Savory and delicious dishes like Herb Crusted Alaskan Halibut with buttermilk whipped potatoes are crafted from chef Souvorin’s talents, yet he’s adamant that anybody who comes into this seafood grill should be able to experience fish just the way they desire.
“Every protein that we bring into this restaurant, we offer simply grilled,” says Souvorin. “So every single thing that we sell here you can get just grilled with a touch of oil, salt and pepper. This naked style really showcases the fish on its own and lets it speak for itself. As a seafood restaurant it feels like a responsibility to provide healthful, light, refreshing food that you’re not going to get everywhere around town.” Many “land” options are available as well, including Souvorin’s deconstructed Beef Wellington highlighting puff pastry and Black Angus filet mignon. Order sides to your liking and create your own “surf and turf” as desired with special additions like a four-ounce lobster tail or Alaskan king crab legs. Dessert calls for the house favorite: Sand Pie. This combination of whipped chocolate chip ice cream, graham cracker crust, warm caramel, chocolate sauce and toasted almonds is everything you need to find your footing after catching great waves at Montauk. •
PRICE
Starters and Raw Bar starting at $17; Entrées: $41 - $84 •••
AMBIANCE
Seafood grill meets mountain-modern aesthetic •••
SIGNATURE DISH
Herb-crusted Alaskan halibut
The raw bar tower with delicacies like grilled lobster tails and fresh oysters pairs perfectly with a nice bottle of champagne. left Seared ahi tuna, fresh vegetable and rock shrimp stir-fry, tamarind-ginger vinaigrette,sushi rice cake, pickled ginger and wasabi. above
v a i l d a i l y
.
c o m
PRICE
•••
AMBIANCE
Cozy Bavarian village dining •••
SIGNATURE DISH
Wiener Schnitzel and Jägerschnitzel
PEPI’S BAR AND RESTAURANT by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR
B
etween the Bavarian cuisine, European architecture and hospitality, sitting on Pepi’s shaded deck transports you to a timeless place, where sipping a fine European wine while gazing at gondola cars dotting the green terrain of Vail Mountain seems like all there is. Pepi’s has always maintained an allure that reaches back to Vail’s origins; Austrian ski racer Pepi Gramshammer fell in love with the budding mountain town — and specifically the ski runs that went “Forever.” He opened his European-inspired restaurant and hotel in 1964. He and his wife, Sheika, infused Pepi’s with warm hospitality, which is part of the legacy. “It should feel like home, like back in the Austrian Alps, very cozy,” says Executive Chef Helmut Kaschitz. Kaschitz grew up in Austria and brings more than 35 years of experience working at restaurants in Switzerland, Germany and Jamaica. He met his sous chef, Richard Frazer, in Jamaica, and together they make a great team: For 15 years, Kaschitz has been bringing new twists to traditional German and Austrian dishes, while Frazer comes up with completely new recipes. Still, Pepi’s is renowned for its wiener schnitzel and jägerschnitzel, the latter of which features a wild mushroom sauce, so Kaschitz doesn’t dare switch those out. In fact, Pepi’s
has garnered such a following with its classic menu that it always keeps 75% of the items the same. If wiener schnitzel, bratwurst or Hungarian veal goulash don’t happen to be your thing, Pepi’s offers a host of delicious meat entrées, fish dishes, burgers, salads and vegetarian delights. The blackened tuna sashimi is perfectly seared with a delicate savory crust, so all of the fresh tuna flavor emerges, complemented by avocado slices and baby arugula. And, the sriracha aioli adds just the right amount of spice. While some people think of traditional German fare as heavy, dishes like the oven-roasted Cornish game hen and potato vegetable hash with the vegetable of the day and an intoxicating herbed jus. Other low-key favorites include a great burger, cooked to order and served on a buttery pretzel bun. Also, the French onion soup features a flavorful broth with a hint of sweetness and small, crunchy breadcrumbs within the melted cheese. And don’t skip dessert: Pepi’s is known for apple strudel, with its thin and tasty pastry, light whipped cream and generous scoop of vanilla ice cream. No matter what you order, you can taste the quality ingredients; Kaschitz and his team insist on using only the finest products. Pepi’s open-air bar overlooks the pedestrian village, and this summer, live music is back every day, from 4-6 p.m. and 7-9 p.m. The bar features a variety of wines from various global regions and on tap plenty of German beers — as
well as a large selection of German and Austrian bottles and cans, American IPAs and other artisan brews. The bar menu, served after 3 p.m., includes big, soft pretzels, smoked salmon, buffalo wings, brats, hummus, salad and an assorted cheese platter. So, go ahead: Immerse yourself in Pepi’s rich Bavarian tradition, located in the heart of the Vail Village. •
231 EAST GORE CREEK DRIVE 970.476.5626 | PEPIS.COM
above & on the cover Tuna crudo with lemon vinaigrette, avocado, jalapeño rings, orange segments, toasted sesame seeds, sliced cucumbers and shaved fennel slaw with a Spicy Playa Margarita. below Oven-roasted Cornish game hen with asparagus and herbed jus.
VAIL
$18.50 to $19 Dinner entrées: $14 to $36
47
E AT
s u m m e r
2 0 2 1
RUSSELL’S
228 BRIDGE STREET | VAIL | 970.476.6700 | RUSSELLSVAIL.COM
by WREN BOVA photos by DOMINIQUE TAYLOR
S
ince his father opened Russell’s in 1989, Drew Russell Riley has worked almost every single job in the restaurant at one time or another. From washing dishes to tending bar to simply stopping in with high school buddies to grab a couple of orders of the famous scalloped potatoes, he’s now taken over the whole shebang. Having grown up — literally — in the timeless Vail Village eatery, Riley’s mantra is consistency. And though he’s lucky to be surrounded by employees who’ve worked there for 10, 15 and even 20 years, nobody knows Russell’s quite like he does. The classic steakhouse with succulent seafood has been one of those must-try restaurants for generations of diners. It’s not unusual for guests to make a reservation for next season on their way out the door after a lively meal. From the warm and friendly service to the perfectly executed menu, guests like knowing exactly what to expect. Whether you score a creek-view table or one overlooking the bustle of Bridge Street, all meals should begin with a perusal of the cocktail menu and wine list. “Our staples are always going to be here,” promises Riley. “The menu isn’t going to change a whole lot. That’s what brings people into Russell’s — they want the same thing every time they
VAIL
48
come back. They can feel like a local, even if they’re only visiting one week out of a year,” Riley says. “Our manager recognizes them year after year. That level of hospitality really sets Vail apart from the rest of the country.”
Do yourself a favor and start with one of the salads. Though the Caesar’s fans are many, Riley recommends the tomato-basil salad. The balanced combination of pine nuts, blue cheese and tomatoes is perfect. “Our executive chef designed all of our salad dressings and garlic butters from scratch and they are absolutely to-die-for incredible,” he enthuses. The tuna sashimi appetizer is a menu mainstay, offering delicately seasoned sushi-grade ahi, barely seared and served with a crunch of marinated cabbage, ginger and wasabi. The bacon-wrapped scallops are another great option. But there is really only one option, according to Riley. “Trust me, just try the escargot, and order some bread to dip in the escargot butter afterwards,” he instructs. And he’s right; the garlicky butter, embellished with spices galore, is rich and fulfilling. The most popular item on the menu is the filet mignon, often embellished with a king crab leg. The massive crab leg, perfectly steamed, brings the meltin-your-mouth tender beef to another plane entirely. And unlike a la carte steakhouses, Russell’s provides the full meal: the aforementioned scalloped potatoes plus veggies and a hit of
PRICE
Appetizers and salads: $11-$22; Mains: $28-$69 •••
AMBIANCE
Classic steakhouse with views of Bridge Street or Gore Creek •••
SIGNATURE DISH
Surf & Turf with Alaskan King Crab and an 8-oz. filet
béarnaise sauce round out the plate. Those who prefer a peppercorn sauce should go for the New York Strip, or go all in on a ribeye. And though it might be gilding the lily, a Goldbrick Sundae or Mud Pie is a delicious finish. • Wild-caught king crab and the Steak Diane, served with a mild shallot, mustard and brandy cream sauce. left Ahi tuna sashimi, lightly blackened, with marinated cabbage, ginger and wasabi. above
VAIL INTERFAITH CHAPEL Everyone Belongs Here
4,200 fans at 16 Bravo! Vail concerts
100 families served with emergency shelter
It’s an essential part of any community. It helps people stay together and stick together. — Rod and Beth Slifer, Vail Pioneers
50th Anniversary Capital Campaign www.vailchapel.com 970-476-3347
$15 million in wedding revenue to local businesses
34,000 residents/guests at religious services
DONATE ONLINE TODAY! www.vailchapel.com
SCAN TO DONATE
10,608 people at 19 support group meetings per week
D E L I V E R I N G
E X C E L L E N C E
S I N C E
1 9 9 6
Free Delivery
4
S O MMELIER S O N STAFF
in the Riverwalk in Edwards
LARGE SEL E C TI ON OF R A R E / EVERYDAY W I N E S
C H E C K OUT OUR E XPA N D E D CRAFT B E E R R OOM
4 . 4 %
S A L E S
O F F E V E RY C AS E O F W IN E
970-926-8111 wine@vail.net
riverwalkwineandspirits.com O N L Y
10 %
T A X
ADULT S E G A R E BEV
photo by dominique taylor
E OF TH ON I W F OF COOL RS... SIPPE Y X E S THESE
BAD KITTY LOUNGE
52
E AT
s u m m e r
photo by dominique taylor
EL SEGUNDO
2 0 2 1
ALPENROSE BAD KITTY
photo by josh thoma
T H E A S S E M B LY
photo by kristin anderson
photo by dominique taylor
SIMPLE
AND
SO P H I S TI C ATE D BY
M I C R O G R E E N S ,
J U L I E
O N I O N S ,
SUMMER
S E N SATI O N S
B I E L E N B E R G
P OTATO E S ,
H E I R LO O M
C A R R OT S
— although the Vail Valley has a short growing season, it’s certainly rife with variety. Local chefs selected their favorite dishes inspired from the regional bounty.
v a i l d a i l y
.
c o m
MICHAEL JOERSZ
P I C K L E D . K I T C H E N + PA N T R Y E AG L E Chef Michael Joersz created a global gourmet market and eclectic menu at his Old Town Eagle eatery that opened in late 2020. “This is a recipe I have been doing for a long time and one of the things I am most excited about for this summer with the abundance and variety of local mushrooms from the valley,” says Joersz. W I L D M U S H R O O M A N D H AY S TA C K M O U N TA I N G O AT C H E E S E T O A S T S 1 1/2-2 lbs wild mushrooms such as shiitake, crimini, maitaki, chanterelle, hon-shimeji (honey mushrooms) etc., roughly chopped 2 small shallots, julienned 2 tsp fresh thyme leaves, julienned 2-3 tsp flat-leaf parsley, chopped 3-4 Tb good olive oil or grapeseed oil 2-3 Tb dry mirin or shaoxing wine 3/4-1 lb Haystack Mountain goat cheese (Longmont CO), softened 2-3 tsp mushroom or dark soy (optional) 18-24 toasted baguette rounds Sea salt (preferably English Maldon) Cracked black pepper 1. Heat oil in a wok or cast-iron skillet on high until just before smoking point. Add mushrooms and cook for approximately 1 minute while stirring. Add shallots and cook for an additional 30 seconds or so until the liquid from the mushrooms starts to evaporate. Deglaze with wine and add soy. Reduce slightly until somewhat dry and add thyme and parsley. 2. Remove from heat and set aside covered to keep warm. Cut baguette into 1/2” rounds and toast in oven until golden brown. 3. Spread 1-2 tsp softened goat cheese on toasts and top with mushroom mix. Finish with salt and pepper to taste.
PIERSON SHIELDS
G R A N D H YAT T VA I L | VA I L
“We spent the past season creating a new Tiki Bar that is going to incorporate the best of the valley’s food, poolside,” says Pierson Shields. “From slow-braised local onions paired with Rocky Mountain brisket to fresh pork ribs from the Western slope, the new offerings are fun both on the chef and guest fronts.” HEIRLOOM CARROTS WITH LEMON C R E M A A N D F R E S H PA R S L E Y 1 lb small heirloom carrots Extra virgin olive oil 2 cloves garlic, minced Salt and pepper 1 cup crema 1 lemon, juiced Chopped flat-leaf parsley, to taste 1. Preheat oven to 350. 2. Clean carrots and toss in the olive oil. Season with salt, pepper and garlic. 3. Roast carrots for 15 minutes or until tender.
4. While carrots bake, stir crema, lemon juice and 1 tsp salt together. 5. Remove and set broiler to 500. Put carrots back in the oven and broil until blistered. 6. Serve carrots on a platter, drizzled with the lemon crema and garnished with chopped parsley
DANIEL JOLY
M I R A B E L L E | AVO N
“I’ll tell you a secret: Mirabelle has its own greenhouse dome and we are fortunate to get a jumpstart on using our own greenhouse,” says Daniel Joly. “We can grow and protect seedlings from late freezes before transferring to our garden along the creek. Lavender, green and purple basil, microgreens, cherry tomatoes, peppers, zucchini, squash and baby corn are the most popular produce we have. I see summertime as vegetables on the grill at the ranch, grilled corn on the cob, basil and mushroom quinoa salad. Or maybe smoked barbecue ribs or a nice seafood paella… of course, paired with great wine is the most important recipe for happiness!”
Salt Pepper, coarsely ground Arugula-mint pesto (recipe follows) 1. Clean lamb to the bone. 2. Marinate lamb in olive oil, shallot, mint and black pepper for 2-3 hours. 3. Heat grill to medium high. 4. Remove the lamb chops from the oil, season with sea salt and fresh pepper. Grill the lamb, rotating them for 2 minutes each side — you want to keep them medium rare to medium, adding some smoke flavor from the grill. 5. Serve with arugula-mint pesto. P I S TA C H I O , M I N T A N D ARUGULA PESTO
C O L O R A D O L A M B L O L L I P O P
1 cup arugula leaves, loosely packed 1/2 cup mint leaves 1 clove garlic, minced 1/4 cup toasted pistachios 3/4 cup extra virgin olive oil 1/4 cup parmesan cheese 1 tbsp Champagne vinegar 1 tsp honey Salt and pepper to taste
Rack of Colorado lamb Olive oil Shallot, diced Fresh mint
1. In a blender, combine all ingredients except olive oil on medium high. 2. Slowly drizzle in oil. Taste for salt and pepper and season accordingly.
55
56
E AT
s u m m e r
2 0 2 1
BARRY ROBINSON
A N T L E R S | VA I L
Chef Robinson has been cooking for the masses for years while at the helm of the large catering department through the resort. And, even better, he has dozens of recipes and videos online for stepby-step demonstrations. The fruit and nut bread capitalizes on summer’s bounty.
— the skewer must be clean when removed like testing a pound cake. 6. Remove from oven and place a new clean baking tin on top of hot fresh bread and press while hot and continue to press with a weight until cold. Remove from tin and wrap for storage in refrigerator until needed. 7. Slice about ¼”-wide slices and serve with local cheese. 8. Store in refrigerator for up to 8 weeks, or wrap in plastic wrap and aluminum foil and freeze for up to 6 months.
FRUIT AND NUT BREAD QUANTITY: makes 3 loaves 500 grams butter, room temperature 500 grams caster sugar Ground cinnamon, cloves and nutmeg 400 grams white flour 8 eggs, separated 200 grams walnut kernels 200 grams almond slithers 200 grams ground hazelnuts 500 grams assorted dried whole fruits, whatever is available: apricots, figs, plums, cranberries etc. 100 grams sultanas 1. Cream butter and half the sugar with cinnamon, cloves and nutmeg, then slowly add the egg yolks. 2. Place all dry ingredients and dried fruit into a large stainless steel mixing bowl, slowly fold in the butter cream to the dry ingredients. 3. Make a meringue with the other half of the sugar and the egg whites, whipping until smooth and shiny. Then slowly fold the meringue into mixture. 4. Place the dough into a greased and floured bread tin and fill to half way. 5. Cook at about 320 degrees for 1½ hours. Place a skewer in the middle of bread to see if it’s cooked
ANGEL MUNOZ JR.
W E S T I N R I V E R F R O N T | AVO N
Chef Angel Munoz Jr. never slowed down during the pandemic; rather, he got creative for large to-go orders and at-home holidays. “During the height of COVID, we weren’t placing orders for big pieces of meat and expensive cuts,” Munoz says. “Instead, we were having fun with all the local produce we had access to last summer and some of the best dishes come from our own backyard!” G O AT C H E E S E C H E E S E C A K E Goat cheese cake 1 lb cream cheese 1 lb goat cheese 1 cup sugar 1 Tb cornstarch 1 vanilla bean 4 eggs 1.5 cups sour cream 1 pinch salt
1. Cream sugar, cream cheese, cornstarch, salt and vanilla bean. Mix, scrape, add goat cheese; mix, scrape, add eggs one at a time and mix well. 2. Scrape, add sour cream and mix. 3. Bake at 350 degrees in a water bath for 15 to 20 minutes. 4. Let cool.
TAYLOR FRANKEL
S W E E T B A S I L | VA I L
“In my opinion, summer squash is one of the most underrated local summer vegetables,” says Taylor Frankel. “It is a blank canvas, a dense sponge that will soak up anything you marinate it in. It is also the same plant that produces the lovely squash blossoms we drool over when they come through the door. At the restaurant we will use up to 5 five different varieties of summer squash every year. I love it in zucchini fritters, grilled in its most basic form or as the star of my zucchini parmesan sandwich. We have featured this at the restaurant but it is also the medium I use to convert even the most diehard carnivores.” Z U CC H I N I PA R M E S A N S A N DW I C H Crispy fried parmesan zucchini planks Swiss or Gruyere cheese Sriracha mayo Good bread Fresh squash ribbons Barbecue chips 1. Assemble open-face sandwiches by slathering the bread with the sriracha mayo, then top with zucchini planks and cheese. 2. Place under broiler until cheese melts. 3. Top with fresh squash ribbons and chips, and serve. “Many of us may be a little shy to admit it but chips on a sandwich are magical,” says Frankel. •
STREAMING LIVE! YouTube • Facebook vaildaily.com • vaildailylive.com Apple TV • Amazon Fire • Roku Podcasting on Spotify
Local hosts including Ashley LaFleur, Bratzo Horruitiner, Charli Kennedy, Tricia Swenson, Meredith Kirkman,Ti Diaz and Ken Hoeve will bring VDL to life.
New this Summer vaildailylive.com
58
E AT
s u m m e r
2 0 2 1
BOOMERS FARM
v a i l d a i l y
.
c o m
Paul Surridge, owner of Boomers Farm in Gypsum, cultivates several varieties of mushroom spores in his laboratory, including golden and pink oyster mushrooms.
SPORES OF SCIENCE IS AN ART B Y
P
J U L I E
B I E L E N B E R G
•
P H O T O S
aul Surridge is a Vermont kid from a dairy town that had 14 kids at high school graduation. It was a quiet, agriculture-rich childhood filled with the longest winters and the shortest growing seasons. “We’d have snow, then rain, then snow again, for weeks on end. Regardless, I always had an area in my parent’s garden from a young age,” explains Paul Surridge, the now semi-master mushroom farmer and creator of Boomers Farm. “I traded the slopes of Vermont for Vail in summer 1995,” he adds. “And what a season! We were snowboarding until July that year — I wasn’t ever leaving.” Surridge’s childhood peppered with food and hospitality resonated well in the Vail Valley. “I learned to cut meat in high school at the deli I worked at; I’ve just always been surrounded by raw ingredients and gatherings.” After nearly 20 years working nights and raising young children in the valley, Surridge knew it was time for a lifestyle
B Y
D O M I N I Q U E
TAY L O R
swap. “We have a storage rental space in Gypsum that I help run and inherited an 18-wheeler. We thought, what could we do, or, even better, grow in the truck?” Surridge wanted produce that was low impact, meaning it didn’t require much water, heating in winter or cooling in summer; therefore, the footprint of the business would be minimalized. In 2019, Surridge began tinkering with his mushroom hobby and forged ahead into his first season selling mushrooms in winter. “It wasn’t efficient, and it was still very much a passion and not a business,” he admits. Mushrooms are one of the few vegetables that can give extremely fast results, meaning, mushroom spores can grow to monstrous size in less than two weeks. “They’re an easy bloom for either your garden or the kitchen counter,” he explains. “It happens super-fast: Just days later, people can harvest the mushrooms for consumption.”
59
60
E AT
s u m m e r
2 0 2 1
Surridge chops and sautes a selection of golden and pink oyster mushrooms. He also grows king trumpet and lion's mane varieties.
But a serendipitous meeting with another mushroom farmer has had a big impact on his capabilities. While traveling through to watch a band playing at Red Rocks, the online friends reconnected and eventually he helped Surridge at his Gypsum location. “He was producing 900 pounds of mushrooms weekly,” he exclaims. “He consulted with me and helped with some new methods. I really wanted to grow clean, healthy mushrooms with the least infringement on nature, and this happenstance was the best coincidence for the business. We still stay in touch and I still ask his advice.” This summer Boomers Farm will be producing up to 25 pounds weekly of golden, pink and blue oyster shrooms, along with king trumpet and lion’s mane mushrooms to local chefs as well as R Farmers’ Market in Avon, Edwards Village Market and restaurants such as Vista in Arrowhead and Boneyard in Eagle. Come winter, the true remarkability of Surridge’s crops becomes evident as he will increase production to 50 pounds a week with snow and blue oyster, as well as king trumpet and lion’s mane, for chefs and markets. “I don’t think of myself as a farmer, rather a firefighter —
isn’t that what all farmers are? I’m always fixing the problems, and that’s a new role I need to accept,” he says. In acceptance, there is still tinkering: “I’ve been playing around with the medicinal side of mushrooms as well. My father passed away from dementia and I’ve researched that certain mushrooms such as lion’s mane can help ease symptoms and even reverse the effects of dementia and Alzheimer’s diseases. You bet I’m trying to do some preventative care.” Surridge has also been creating a line of mushroom jerky that will hopefully be in market soon. With the same texture as traditional beef jerky, the nutrient-rich snack has all the benefits for a meat-substitute. “I’m also working with other forms of dehydration for powders and tinctures,” he says. And Surridge’s children? They’re out helping at the 18-wheeler, learning the business; however, there’s always a space for them, too, to try their own varieties or vegetables just as their grandfather had instilled in their dad. But for now, there’s fungus among us. For more information, find Boomers Farm on Facebook. •
VISTA ESTATE
Sitting on over 18 acres stands this truly unique family estate. The magnificent grounds include a 6,000 square foot house with five bedrooms, five and onehalf bathrooms, guest caretaker apartment, a separate ten car garage building, and an 11,000 square foot horse arena with stalls. Bordering the Eagle River, enjoy perfect mountain vista views spanning to Castle Peak.
Shawn Byrne, 970.476.1987 Ryan Anderson, 908.380.7478
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 www.ronbyrne.com
62
E AT
s u m m e r
2 0 2 1
The Spirits are Among Us • ◊ •
LO C A L D I S T I L L E RY C R E AT E S S M A L L- B ATC H , L ARG E - FL AVO R S PI R ITS BY
WR E N
BOVA
•
PHOTOS
BY
DOM I N IQ U E
TAY LOR
v a i l d a i l y
.
c o m
Seth Lowe, owner and operator of 39 North Spirits, works in his Eaglebased distillery. Twenty-three botanicals go into his 39 North Spirits Gin.
Seth Lowe got into distilling the way many people do — as a hobby. A service-industry veteran since age 18, his original goal was to make gifts for friends and family. Maybe it was the copper alembic still he used, which has a 1,200-year-old history that includes, among other things, alchemy — but after giving away bottles of a spiced whiskey for Christmas gifts to rave reviews, he realized he might have gold on his hands. And so in 2013 Lowe decided to give it a try and created 39 North Spirits, based in Eagle. And what was that fateful blend that nudged him into turning pro? “I blended what is basically now the same recipe as our Spiced Whiskey,” says Lowe, which is what they based the professional operation on. But it didn’t stay that way for long. “We moved on to a Rye and Bourbon. We then began distillation of our Vodka and Gin once our new still was operational.” The current lineup includes Vodka, Gin, Spiced Whiskey, a Straight Single Barrel Bourbon, as well as a canned cocktail, the "Mountain Mule,” a collaboration between 39 North Spirits and Lost Identity Beverage Company, based in Gypsum. As cans are perfect for summertime fun, their next product will be another collaboration with Lost Identity: a canned Gin and Tonic. Being a small distillery with increasing demand, they are continuously in distilling mode.
There is no way to speed W H AT S E T S T H E M A PA R T IN THE CROWD? “I know the word gets thrown around quite a bit these days but it comes down to craftsmanship and truly caring about every product you put on the market,” Lowe says passionately. “Each batch of Spiced Whiskey is macerated with fresh orange and lemon skins that are microplaned by hand. This is then mixed with a handmade tincture and the entire product sits for a minimum of 30 days before bottling at over 100 proof. There is no way to speed up the process if we want consistency, and the product that we and our customers value.” And so it goes with everything on the 39 North Spirits roster. Though they are a small company that self distributes in Colorado, little by little they’re getting easier to find. Their facility doesn’t lend itself well to being a tasting room, but local restaurants such as Vin48 and The Rose, along with liquor stores like West Vail Liquor Mart, Riverwalk Wine and Spirits, Boone's and Avon Liquor have been carrying their products from the very beginning. To learn more, visit their website at 39northspirits.com.
up the process if we want consistency, and the product that we and our customers value.
63
64
E AT
s u m m e r
2 0 2 1
G PA RT I N SHOT Vanilla panna cotta with strawberries, raspberries, peaches and mint from Mirabelle in Beaver Creek. PHOTO BY DOMINIQUE TAYLOR
a luxury catering and private chef company
redmaplecatering.com 970.445.3102 vail | dallas | park city
Spraddle Creek Estate Enjoy endless sunshine and magnificent panoramic views of Vail Mountain from every room in this breathtaking home located in Vail’s most exclusive, private, and gated neighborhood. Boasting over 12,000 square feet, this five-bedroom, nine-bathroom home includes a custom infinity pool and spa hot tub, office tower, movie theatre, spacious home gym with steam shower, detached massage hut, and an oversized four-car garage. Passport Club membership included.
WWW.RONBYRNE.COM
285 Bridge Street Vail, Colorado 81657 970/476.1987