EAT an epicurean experience
the YUM factor Where to eat now
•
s u m m e r 2 0 13
Peaches & Pasta
Farmers Markets for the Intrepid Home Chef
Ice Cream
Looking for good scoops
HAVE YOU EVER FELT RUG LOVE? Come to Ruggs Benedict and fall in love with a rug. Check out rugs like library books Come to our store and choose some rugs you like. If needed we will deliver them to your home in the Vail Valley for free. See how they look in your home, then keep the ones you love. 1000 beautiful area rugs in stock Our selection of imported, hand made rugs is unmatched. Over the past 25 years, we have built relationships with the best rug makers around the world. We buy direct and sell directly to you at wholesale prices. 200 choices under $200 We have area rugs to fit any room and any budget. Stop by and check them out!
Serving the Vail Valley since 1972 810 Nottingham Road, Avon • 970-949-5390 • www.ruggsbenedict.com
“The right rug can make the room.” Mandy & Roger Benedict Ruggs Benedict Voted 2009 Business of the Year
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editor’s letter Publisher
Don Rogers drogers@vaildaily.com
Editor
Wren Bova wren@vaildaily.com
Art Director
Carly Hoover
choover@cmnm.org
Photo editor
Dominique Taylor dtaylor@vaildaily.com
contributors
Justin McCarty Katie Coakley Krista Driscoll Kim Fuller Lauren Glendenning Caramie Schnell John LaConte Kelly Paton Ross Leonhart Marketing guy
Mark Bricklin
mbricklin@vaildaily.com
Circulation
Jared Staber
jstaber@vaildaily.com
creative team supervisor
Afton Groepper contributing designers
Andrea Goodlin Carrie Calvin Louie Atencio Malisa Samsel Printed by
M
y job takes me places I’d never enter otherwise. In the artist’s studio,
on the tour bus, in the living room. But my favorite is the professional kitchen, where chefs scurry back and forth tending hot stoves with cool ideas. That’s where I learned that the fish spatula wasn’t a gimmick, and that factory-seasoned cast iron was. That’s why I make perfect omelets, and can’t enjoy overcooked fish. Chefs. They are something else. Passionate, driven, sometimes-trash-talking. Always willing, or at least accepting, of working 12 and 14-hour days on their feet in a knockyou-down heat. They are nuts, signing up for that every day. The way soldiers come back from war with battle scars and closer-than-brothers, chefs move through the world with other chefs. And, thanks to my job, I get to sit somewhere (hopefully) out of the way and observe. It can be overwhelming, with so many moving parts. But it’s exhilarating. (And, in its way, not unlike a newsroom come deadline.) Welcome to the latest edition of EAT. We have some new writers on board, and we’ve all enjoyed these past couple weeks of living-breathingeating the restaurant scene. Here’s how it works: Restaurants invite us in to experience who and what they are this season, and then we tell the stories we’ve found. Happy summer, happy days and happy EATing.
American Web, Denver 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
EAT an epicurean experience
the YUM factor Where to eat now
•
s u m m e r 2 0 13
Peaches & Pasta
Farmers markets For the IntrepId home CheF
Ice cream
LookIng For good sCoops
Cover photo by Dominique Taylor Located mid-way up Beaver Creek Mountain, Beano’s has always had a sense of place. This season they’re capitalizing on it with weekly garden dinners, in addition to their regular service.
Cheers, Wren Wertin Editor
Copyright ©2012 Colorado Mountain News Media. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited.
vaildaily.com
5
Peace, Back by popular demand
11 Photo Gallery Before pleasing the palates, these dishes delight the eyes. By Dominique Taylor
16 The EAT Compendium Snapshot views of the valley’s best restaurants. By EAT staff writers
44 Farmers Market 101 Shopping at the Edwards, Minturn and Vail farmers markets. By Kim Fuller
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54
We All Scream
BITE SIZED
Ice cream is summer’s best indulgence. Explore how easy it is to make your own.
Something to nosh on…
By Kim Fuller
By Wren Bova
contributors
Farmers market produce Roasted hatch green chilies.
Perfect snack Sardines and crackers.
Kim Fuller Writer
Guilty pleasure Eating ice cream from the tub, while sitting on the counter.
Krista Driscoll Writer
Guilty pleasure Butter … on everything.
Favorite herb or spice Fresh basil, it’s so fantastically flavorful.
Farmers market produce Jams and jellies; they were once produce, and I know nothing about canning.
Perfect snack Mini fruit pizzas: sugar cookies with cream cheese frosting, topped with fresh fruit and a drizzle of marionberry preserves.
What your mother taught you about cooking
Favorite herb or spice Salt and pepper.
Farmers market produce Arugula.
Perfect snack Blue cheese with honey and a glass of red wine.
What your mother taught you about cooking
What your mother taught you about cooking Always use olive oil.
What your father taught you about cookinG If it’s edible, eat it.
Best fortune cookie fortune
Even if you’re not born Southern, you can learn to make good grits (he was born in Delaware).
What makes a bad day better A glass of wine.
Best fortune cookie fortune Don’t worry, be happy.
makes a bad day better
Sushi.
Food helps, for many in this world may not be able to eat for days.
What your father taught you about cooking
Ross Leonhart
Buy good ingredients.
Writer
Best fortune cookie fortune
Guilty pleasure Candy, candy and more candy.
Make a wish...
Favorite herb or spice
Makes a bad day better Dark chocolate with sea salt.
Katie Coakley Writer
Lauren Glendenning
Ordering pizza is always an option.
Gourmet mac-n-cheese.
Writer
Guilty pleasure Favorite herb or spice Thai basil.
Farmers market produce
A rising tide lifts all ships.
Justin McCarty Photographer
Guilty pleasure Butter-soaked king crab meat.
Favorite herb or spice Crushed black pepper.
EAT summer 2013
taught you about cooking
Embrace leftovers.
Best fortune cookie fortune
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That you don’t need recipes all the time — not even for the caramel fudge he used to make that would only turn out right 40 percent of the time.
Makes a bad day better
What your father taught you about cooking
A refreshing microbrew.
What your father taught you about cooking
I cannot help you, for I am just a cookie.
The oven is hot.
Makes a bad day better
eggs in the morning, and that ordering pizza or Chinese for dinner after a busy day is perfectly acceptable.
Colorado peaches.
Guilty pleasure Totino’s Pizza Rolls.
Favorite herb or spice Saigon cinnamon.
Farmers market produce Fresh Palisade peaches.
Perfect snack Broccoli and hummus.
Guacamole with mango and pomegranate.
What your mother taught you about cooking
What your mother taught you about cooking
With baking, you need to be exact. With cooking, you can play around with a recipe.
Perfect snack
She taught me how to make
What your father
Old Bay.
Farmers market produce Everything, I think.
Perfect snack Sunflower seeds.
What your mother taught you about cooking Keep an eye on the microwave.
What your father taught you about cooking Baguette bread.
Makes a bad day better A drink of heavy beer or some good liquor.
Caramie Schnell Writer
Guilty pleasure I don’t feel guilty about any of it.
Favorite herb or spice Basil from my garden.
Farmers market produce Palisade Peaches.
Perfect snack Cheese and an apple.
Dominique Taylor Photographer
Guilty pleasure Really good bread.
Favorite herb or spice Zanzibar curry spice mix.
Farmers market produce
What your mother taught you about cooking
Smashed avocado on toast.
Best fortune cookie fortune You’re a winner.
Makes a bad day better Indian food.
Carly Hoover
The trinity: Wine, cheese and chocolate, of course.
Guilty pleasure
Art Director Beer and ice cream.
Favorite herb or spice Cilantro.
Farmers market produce Greens and jalapeño jelly.
Perfect snack A bell pepper with hummus and green tea.
Editor
Guilty pleasure Wine at lunch, without the lunch.
Favorite herb or spice Black pepper.
Farmers market produce
Old, crystallized honey — straight from jar to mouth via butter knife.
Perfect snack
Good things await you.
Wren Bova
Guilty pleasure
In Colorado, “Palisade peaches” is the only acceptable answer here.
Makes a bad day better
Really good fresh French croissants.
Writer
Farmers market produce
What your mother taught you about cooking
Makes a bad day better
John LaConte
Cloves.
Good greens and good peaches.
Something about being a star.
Favorite herb or spice
Favorite herb or spice
Fiesta’s has really great chicken chili rellenos.
Best fortune cookie fortune
Peanut butter. With a spoon.
Wine improves everything.
What your father taught you about cooking
Almost everything but mostly to love it.
Guilty pleasure
What your father taught you about cooking
She taught me how not to cook chicken.
What your father taught you about cooking
Writer
Fear nothing but lima beans.
Best fortune cookie fortune
Though she liked healthy eating, homemade bread and cereal isn’t always better.
Kelly Paton
What your mother taught you about cooking
What your mother taught you about cooking Everything! She’s a macaroni and cheese expert.
What your father taught you about cooking How to make bullseyes and pancakes... Anything breakfastrelated I learned from him.
Greens and ugly plums.
Makes a bad day better
Perfect snack
Frozen York peppermint patties.
Sliced pears and gorgonzola cheese.
What your mother taught you about cooking Err on the raw side.
What your father taught you about cooking Err on the charred side.
Cumin — I grew up in New Mexico right on the border, so Mexican flavors and foods are a go-to for me.
Farmers market produce Fresh roasted green chilies and peaches.
Perfect snack Cheese!
What your mother taught you about cooking Exact measurements are for scientists.
What your father taught you about cooking When in doubt, make spaghetti.
Best fortune cookie fortune Be yourself and you will always be in fashion.
Makes a bad day better Dinner and a glass of wine with good friends can turn any frown upside down.
Best fortune cookie fortune I once received the fortune “Behind every fortune there’s a crime.” It made me think twice about eating that particular fortune cookie.
Makes a bad day better If machines ever take over the world like in “The Terminator,” I will at least take comfort in the fact that before they did, they contributed the Vitamix blender to our society. It truly is the blender of the future.
vaildaily.com
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USPC2013_SMG Program Ad_full_PRESS.pdf
1
5/10/13
Fri, May 10 -3:59 PM
Take part in summer’s greatest stages.
Pyramid of flavor Atwater’s Boulder trout rises above golden lentil puree and ragout.
stacked The best burgers in life include bacon, especially at Tavern on the Gore.
Eat me The Hooked triple threat Crimpster: lobster stuffed with crab and shrimp.
Party Pot Bol’s cioppino is rife with shellfish.
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EAT summer 2013
At Lord Gore, peaches are the flavor of the summer, and can be found in everything from salads to desserts. vaildaily.com
featured restaurants Avon
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17 Maya Modern Mexican Kitchen 18 Ticino 19 Vin48 Beaver Creek 20 43 21 22 23 24
Beano’s Cabin Beaver Creek Chophouse Blue Moose Pizza Hooked Splendido at the Chateau Toscanini
eagle-vail 25 Whiskey Hill Golf Grill Edwards 26 The Gashouse 27 Vista Restaurant 28 Zino Ristorante Vail 29 30 21 31 32 33 34 35 36 37 38 39 40 41 42 43
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Atwater on Gore Creek Bistro Fourteen Blue Moose Pizza Bol Elway’s Vail Flame at the Four Seasons Game Creek Restaurant Kelly Liken La Tour Larkspur Restaurant Lord Gore Restaurant & The Fitz Lounge Matsuhisa Vail Pepi’s Tavern on the Gore Vail Ale House Vail Chophouse
EAT summer 2013
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Avon
Maya Modern Mexican Kitchen 126 Riverfront Lane // Westin Riverfront Resort & Spa / 970.790.5500 / richardsandoval.com/mayabc/ By wren boVA photos COURTESY MAYA
G
oodbye Latin America, hello Mexico. We are so glad you came. Walk into the Westin’s signature dining space and you’ll do a double take. Gone is the graphic-style alphabet fabric and puffy hanging lamps. Instead, you’re greeted with columns sporting richly hued talavera tiles, a ceiling piece of waves of burlap and substantial wood, and a tequileria area. But one of the biggest changes is the conversion of the open-flame decorative fire pit on the west side into a close-flamed comal, where all of the restaurant’s tortillas are made boom-boomboom. Flecked with heat spots and as pliable as they are satisfying, the fresh tortillas are found in many of the Mexican restaurant’s delicious dishes. “There are a lot of good Mexican restaurants in the valley, but there really wasn’t a place to go and have a nice meal with your family with all the touches,” says Richard Sandoval, chef and restaurateur who has brought his various eateries around the globe, including New York City, Dubai, Washington DC and Mexico. For all its refinement — the friendly service, the beautiful room, the intricate flavors — Maya satisfies in a primal way.
Tuna tacos with tortillas made fresh on the dining-room comal.
Más, por favor Though tacos fresh from a street cart are truly an underrated art form, the tradition is elevated at Maya. Try the pork belly tacos with pickled veggies, or the smoked brisket with creamy slaw. Squash blossom quesadillas (two-bite affairs resembling empenadas in shape), a chicken tamale and shellfish ceviche (“vuelve la vida,” or return to life) are all excellent starters. Or opt
for something the whole table can share. The waitstaff happily wheels guacamole carts from table to table, making the avocado dip fresh for patrons and topping it with a variety of yummy things: bacon and chicharrones, spiced crab, raw ahi tuna. Those who want to experience the finer side of Mexican cuisine should go for one of the moles: the classic poblano, the velvety pipian or the spicy amarillo. Have it with chicken, short ribs, pork carnitas or grilled shrimp — or get it with all the proteins in the sampler. Sandoval’s version of Mexican food is a little lighter than is strictly traditional, something that plays well with the fresh ingredients. The bottomless brunch on weekends is perhaps the best way to experience the restaurant. For a set price, have breakfast cocktails such as a bloody Maria (bloody Mary with tequila) or a mango mimosa, and nosh on small plates with your tablemates. Order whatever you like; the dishes come out in gentle waves: decadent Maya Benedict here, quivering pan dulce there. Enfrijoladas, chilaquiles, carnitas, huevos rancheros — all the Mexi standouts are there. Eat until you’re full or, probably, overfull. It’s hard to stop. Consider these two rumors confirmed: Yes, the Maya Dog is a bacon-wrapped hotdog served on a soft bun with chipotle and pickled chilies. Even picky gourmands will delight in it. And there really are tequila lockers where you can keep your stash — any of the more than 100 bottles sold by the restaurant, including George Clooney’s Casamigos tequila, which has a smooth, sexy flavor. •
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Avon
Ticino avon center, avon / 970.748.6792 / ticinorestaurantavon.com
Braised short ribs.
by Kelly paton photos by dominique taylor
T
ucked away in a quiet corner of the Avon Center, Ticino is a hidden gem absolutely worth seeking out. Owned by native Italian and longtime Vail resident Charles Frey and his son, Sacha, Ticino is the place to go for delicious Italian food made fresh every day. Eating at Ticino feels like enjoying a meal at your friend’s house — from the warm dining room to the airy patio, the atmosphere is effortless, refined and welcoming all at once. Not to mention that Charles and his staff treat you like family from the minute you walk in the door. Ticino is open for lunch Monday through Saturday and dinner seven days a week. The lunch menu features an abundant selection of house-made pizzas, fresh pastas with sauces made from scratch, soups, salads and paninis, including the popular Michelangelo with chicken, artichoke, roasted red pepper and melted mozzarella with creamy basil-pesto. At dinner,
paninis come off the menu and are replaced with a variety of appetizers and delicious entrees. The Crosta di Gamberi Ticino, a hearty crawfish cake topped with a flavorful lemon-caper aioli, is a great way to whet your appetite while leaving enough room for the rest of the meal (you’re going to need it). New on the menu, the Capre a Pera salad of mixed greens, dried cranberries, goat cheese, spiced pecans, crisp pear and goat cheese topped with a house-made pear vinaigrette is a wonderful choice if you’re in the market for something a little lighter.
from which to choose. You can’t go wrong with the Pollo Morano, chef Abel Morano’s specialty: a perfectly cooked chicken breast stuffed with delicious roasted red pepper cream cheese and topped with house-made pesto. The Costolette di Vitello is a hearty and satisfying option — a generous serving of tender, slow braised veal short ribs swimming in a savory white wine citrus jus. If you can muster the room after indulging in your entrees, you really should indulge in a selection from the dessert menu. Tiramisu, cannoli and panna cotta are all made
Charles Frey and his staff treat you like family from the minute you walk in the door. Dive in to Flavor When it comes to the main course, there are plenty of options. Ticino offers an ample selection of homemade pastas that can be served with any number of freshly made sauces, like alfredo, creamy pesto, Bolognese and more. The selection of entrees might make the choice tough, as there are so many delicious dishes Seasonal salad with tomatoes, artichokes and mozzarella.
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EAT summer 2013
in-house from scratch and are all absolutely delicious. A shot of rich Illy espresso makes for a perfect dessert companion. Some might view Ticino’s off-thebeaten-path location as a hindrance, but it’s actually part of what makes it so charming. The small, family restaurant is a true diamond in the rough and definitely worth the hunt. •
Avon Grilled Gulf of Mexico shrimp with pepper jack cheese grits, roasted tomato salsa and a fried egg.
vin48 48 East Beaver Creek Blvd., The Boat Building / 970.748.9463 (WINE) / vin48.com by katie coakley photos by dominique taylor
T
hough vin48 is well known for its outstanding happy hour specials, weekly wine tastings in the summer and a spectacular sampling of small plates, for some reason the open-air dining room and expansive patio is usually left out of the listing of its assets. No more. From here on out, consider that particular secret as public knowledge. Come in for a gander at vin48’s extensive wine list and, when you tire of perusing the 22 pages of options (don’t worry, there’s a table of contents for easy navigation), simply ask wine director and co-owner Greg Eynon for a suggestion. With more wines by the glass than any other restaurant in the Valley — possibly the state — choosing can be difficult, but the option for a half glass or “taster” makes sampling a cinch. With one decision down, it’s time to start making some choices about the menu. Each dish is thoughtfully composed, with accompaniments that are as interesting as the protein focus. The seared scallops, so tender they almost melt into the lemon butter drizzled over them, are joined by a corn, beech mushroom and vibrant fava bean succotash that is earthy enough to bring the sea to land. Don’t feel sheepish if you decide to order based on other items on the plate: the white wine poached garlic sausage that is served with the duck confit and the whole grain mustard dumplings that accompany the smoked
pork cheeks are flavors that could be a small plate of their own. “We figure out what we think will taste good and then we have to actually execute it,” says executive chef Charles Hay, also a co-owner. “We can think up the greatest things, but then we have to do it right.” The grilled Gulf of Mexico shrimp are a perfect example of this. Wanting to utilize the Anson Mills grits that had previously been paired with
a different protein, Charles thought that shrimp and grits would be good. Easy, right? The shrimp, of the serious mouthful variety, are perfectly grilled with a blend of citrus brightness and natural sea salt that perfectly cuts the creamy grits. The tomato salsa is an unforeseen twist — as is the fried egg on top. “Yeah, I’m not sure where that came from,“ Charles admits. “One of my guys came up with it and we tried it and it worked.” It does indeed. The yolk bleeds into the grits, adding a depth of flavor and richness, especially when the salsa is stirred in. The menu includes many collaborations and culinary “meet cutes.” For example, ingredients on the braised El Regalo Ranch goat papappardelle are neighbors: the smoked feta comes from milk of goats that live down the road from the El Regalo Ranch in Salida. Or, put another way: Two goats lived on the same road. One got milked, one got braised. It’s this spirit of adventure and collaboration that really makes vin48 stand out. The menu changes almost monthly and the focus on small plates encourages experimentation without overcrowding the menu — or the palate. “We cook what we want and we like to be creative,” Charles states simply. And the patrons get to reap the rewards. Sounds like a win/win situation to me. •
Braised goat with red pepper pappardelle and smoked feta.
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Beaver Creek
Beano’s Cabin Beaver Creek Mountain via hay ride, horseback or van / 970.754.3463 beanoscabinbeavercreek.com By kim fuller photos by dominique taylor
B
ubbles quickly rise from a thin flute of sparkling rose, dancing happily from the glass and twirling with pops of glee into the crisp evening air. My hand clutches the fine instrument as we walk through the mountain garden — fertile beds nestled between protective pines and a nearby stream. The full-time gardener has left for the day, but Beano’s Cabin stoically sits in a lush field nearby. Its tall wooden frames seem steady against the midsummer sunset — caring, yet strong hands for tending its harvest. Chef Bill Greenwood stands beside our quaint terrace table, holding in his palms the creative magic that Beano’s reaps and sows. Greenwood sets down a true garden salad, its wild greens resting with ease on one another atop a yogurt mascarpone poppy seed dressing. The pieces of fennel, cilantro, mustard greens, radish and hanging bell leaves are surrounded by wild rhubarb and peach preserve, finished with a wine vinaigrette. “Ingredients are more available in the summer,” Greenwood explains. “In the winter, we still use Eagle Springs Organics because they have a beautiful high-tech greenhouse, and they still have animals.” This time of year, the land is a culinary friend. Greenwood says Beano’s uses greens, herbs, vegetables and edible flowers from the cabin’s neigh-
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Greenwood says Beano’s family-style garden dinners will be offered on Wednesday evenings this season — with weather permitting, of course. Up here, we As night begins are closer to fall on our twinkle-lit canoto defining py, a dessert of what we think wild rhubarb is Colorado placed in front of me, just steps cuisine away from its should be. source growing nearby. I watch, and with each bite of the sweet honey cream, lemon basil and brown butter crumble, clusters of rhubarb leaves rustled against the air. “There’s no real idea of Colorado cuisine that can be defined — you Berkshire belly porchetta with just think of trout, lamb and elk — whiskey-glazed grilled peaches. but what else are you going to do with it?” Greenwood asks. “Up here, we are closer to defining what we think Colorado cuisine should be, boring plots, as well as blue spruce because you don’t have to be just like tips for unique seasoning and smokeverybody else.” ing techniques. everyone feels comfortable and it A taste of the season is in all the shows. dishes — dashes of fresh flavor “I want our guests not to be able in the Sockeye salmon carpaccio, to choose because they have too with toasted coriander cucumber vinaigrette, citrus and Cressida cress many choices,” he says. • microgreens; the morsels of earthy and robust morel Rocky Mountain elk with sweet Olathe corn hash. mushrooms and asparagus settle beneath the wood grilled organic egg and pork jowl confit with creamy grits. Smooth sips of pinot noir enhance each bite of the Rocky Mountain elk chop entrée, served with sweet corn hash, peach preserve and baby turnips. Beano’s signature wood-grilled meats don’t stop there, as the 14-ounce Berkshire bone-in porterhouse is all of perfect, savory and sweet with mascarpone grits, apple preserves and a mustard vinaigrette.
Beaver Creek / Vail
Blue Moose Pizza Beaver Creek Plaza, 970.845.8666 / Lionshead Village, 970.476.8666 / bluemoosepizza.com by Kelly paton photos by Sarah Franke
S
imply calling Blue Moose Pizza in Vail and Beaver Creek “family friendly” might be a bit of an understatement. It’s highly unlikely you will find anywhere else in the valley that caters to the entire family in the same way that Blue Moose does. From paper table coverings to draw on and pizza tossing competitions for the kids to an awesome lineup of Colorado beers and sophisticated signature pizzas for mom and dad, there is something for everyone at Blue Moose Pizza. One thing always remains the same at Blue Moose — their tried and true, handmade dough makes for exceptional crust. They even added a whole-wheat version last year as a new, healthier twist on the original. Beyond that, what you put on top of that pizza is completely up to you. A new addition to the menu that’s definitely worth trying, the Mediterranean Salad pizza, is a remarkably delectable option. Served on wholewheat crust, the salad pizza features a base of roasted red pepper and pesto hummus, light mozzarella, crisp red onions, artichokes and feta cheese topped with fresh spinach and tomatoes and a tasty basil vinaigrette. Not into adventurous
Mediterranean Salad pizza with roasted red pepper and pesto hummus, onions, artichoke, feta, light mozzarella and fresh spinach.
The cookies are unbelievably good, and also available to go by the bag. Dangerous.
pizzas? There are plenty of traditional pies to choose from on the menu. For those out for something other than pizza, Blue Moose chef Tom Nolan recommends the chicken parmesan or any of the calzones. The new hummus plate, featuring warm flatbread points, veggies, and delicious house-made hummus, is a fantastic way to start the meal. For the big kids, aka mom and dad, Blue Moose offers a great menu of beer, cocktails and wines,including a hearty complement of Colorado microbrews. New on the menu, Blue Moose Pizza and its sister restaurants the Vail and Beaver Creek Chophouse are exclusively offering “Adventurous Blonde,” a signature blonde ale created in partnership with local brewers Crazy Mountain Brewery. Crisp and refreshing, Adventurous Blonde is a hit for any beer drinker. Blue Moose offers some great specials and activities in addition to their delicious menu. Don’t miss Family Night on Tuesday nights, when just $25 gets you a large one-topping pizza, a pitcher of soda and a family-sized salad. The Daily lunch special will get you a one-topping slice and a soft drink for only $5. Even more fun? As part of the Lionshead Saturday Family Fun Club each week, Blue Moose in Vail hosts a pizza-tossing competition, where kids get to try their hand and tossing dough and get to make their own personal pizza creation, too. And whatever you do, do not leave without enjoying one of Blue Moose’s signature warm cookies, which are made fresh from scratch every morning. The cookies are unbelievably good, and also available to go by the bag. Dangerous. •
vaildaily.com
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Beaver Creek Fresh fish duo: half is pan seared, the other half is served sashimi-style.
Hooked 122 The Plaza / 970.949.4321 / hookedbc.com By wren bova photos by dominique taylor
I
t’s called Hooked, but this place is off the hook. The Beaver Creek restaurant tells the best kind of story: local boy does good. Really good. Battle Mountain graduate and sushi restaurant veteran Riley Romanin opened his new place in December of last year. Since then, he’s shown up at the restaurant probably eight days a week to insure that his vision is carried through. And so far, it is. First off, banish any thought that it’s a sushi restaurant. “It’s a seafood restaurant where the fish is so fresh, we can serve it as sushi. But that’s not all we do,” he says. Wander into the Beaver Creek establishment and take a look at the blackboard — not a “fish of the day” menu, but a slab of slate topped with ice that shows the fish available for the evening. Though his inventive rolls, sashimi and nigiri are based around ahi tuna, yellowtail and salmon, his whole-fish menu is varied. That’s because he has a buyer in Japan who shows up at the fish market and orders him a certain amount of fish — whatever looks best that day — rather than a certain type. Once you’ve taken a look at the offerings, look at the “U-Call-It” menu. Riley’s broken it down by cooking method. Pan seared, for instance, is defined as Hooked fish + 500-degree cast iron + grapeseed oil. La Parilla is the fish cooked
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on an 840-degree grill, while gift wrapped means fish in an envelope and 420-degree air (yes, an oven). From there each cooking style has two sub-categories with different flavors: gift wrapped can come “Origami” with stir-fried veggies and sesame butter, or “Pakalolo,” wrapped in a banana leaf and embellished with coconut and pineapple. It’s the kind of inventive, exciting menu that really does offer something for everyone. Left to my own devices, I’d order the fish duo-style: one side cut away and turned into pristine sashimi with ponzu, the other half still on the bones and pan fried rare, served with a sesame-pepper-
corn sauce. It’s a marvelous way to experience the varied possibilities of a single fish. Beyond the blackboard One of Riley’s signature items (and something he sold by the boatload at the Vail Farmers Market last year) is the Crimpster, what he dubs the “turducken of seafood.” Imagine a lobster tail stuffed with shrimp and crab, wrapped in ultra-thin bacon. Served in a pool of buerre blanc for those lobster traditionalists, it’s over the top. Don’t skip the beef, though. If you want to live dangerously, try the sweet, sticky Korean BBQ short rib appetizer. It will knock you right over and plague you with desire ever after. His 7x beef, so named for the Wagyu grading system, is outlandishly satisfying. Cioppino, steamed live lobster (oh yes, the tank is right there), pristine oysters and even a watermelon salad with ricotta and sesame brittle — it’s almost an embarrassment of riches. It’s definitely a motherlode of fun and flavor. • Skuna Bay salmon and scallop sashimi with a selection of rolls and “Ceviche de Hoy.”
Beaver Creek
Splendido at the Chateau 17 Chateau Lane, Beaver Creek / 970.845.8808 / splendidobeavercreek.com by Wren Bova photos by dominique taylor
Colorado striped bass sashimi with shiso and cucumbers.
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t’s just too much. Sitting on the Splendido deck, washing down crisp cubes of pork belly with a Simi chardonnay, the soft air sits against my bare arms that, thanks to the various heaters between tables, aren’t even chilly. And then — then — I spy chef de cuisine Brian Ackerman sauntering over the bridge to the restaurant’s garden plot. A few minutes later he’s on his way back, in no rush at all despite the full dining room and almost-full deck, a bundle of long, green somethings in his hands, bright against his chef whites. I don’t see him reenter the kitchen, but moments later he’s back in his spot at the long slab of granite, checking each dish that comes up from the kitchen of chefs and mincing whatever herb he’s just picked. Who’s going to believe a scene like that? David Walford’s Splendido is a tried-and-true gem on the hillside of Beaver Creek. Long a place for impeccable service and perfectly executed cuisine with inventive, flavor-intense flourishes, David and his crew of likeminded culinary wunderkinds keep the menu perpetually fresh without reinventing themselves. When you walk into Splendido you know exactly what to expect: food so good you’ll be over the moon, intuitive and warm service, a worldly wine list and live piano music compliments of Peter Vavra and Kathy Morrow. All that still holds true, but this season they’ve outfitted their stone patio with new tables and chairs, heaters and a sound system — the view of Beaver Creek remains the same. And that is where a dinner of seasonal cuisine is best enjoyed.
fillet but as a sashimi appetizer. The pearly slices of fish are set off by pungent shiso-laced cucumbers, enriched with a bit of sesame. It’s the first time I’ve had the sustainably-raised Colorado fish raw. “In the wild, striped bass eats well. It’s a big, beefy fish,” explains the chef. “But
the Colorado versions are different. I don’t like them cooked — they don’t have the right flavor. But I really like it raw.” With a glass of Riesling, it’s perfect. The restaurant’s wood-oven-roasted lobster has its own cult following, as does the rack of lamb. But David is excited by the halibut, Served with a green sauce “vierge,” the seared fish is plated with summer personified: tomatoes, basil and sunchoke puree. The roasted elk loin delivers a kick of Rocky Mountain flavors — crowning an inventive risotto of sunflower seeds and other grains, it’s an excellent interpretation. But next time I go, I’m digging in to sous chef Quintin Wicks’ Berkshire pork loin with a ride-along of pork shoulder (it spends the night cooking low and slow) with hominy and cascabel chili. It’s not a strictly Southwestern interpretation, but it nods to it. Leave room for pastry chef Victor Quezada’s creations — a lemon-olive oil cake with a strawberry broth is ideal, though the restaurant’s chocolate and lemon-huckleberry soufflé fans are legion. • Seared halibut with tomatoes, sunchoke puree and roasted artichokes.
Delicious stars Colorado striped bass makes its first menu appearance, not as a seared vaildaily.com
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Beaver Creek
Toscanini 60 avondale lane / 970.754.5590 / beavercreek.com by Katie Coakley photos by Dominique taylor
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eaver Creek is hopping when we arrive at Toscanini, the resort’s venerable Italian eatery. The ice rink is swirling with skaters of all ages; fire pits are lit and almost all of the rink-side real estate is occupied. It’s not a hardship to leave the bright bustle, though, as Toscanini’s excellent location and vantage point allow us to continue observing the circling crowd from our cozy table. Settling in with wine lists and menus, a quick scan of the restaurant reveals families with young children and couples, clusters of friends and multi-generational groups, laughing and enjoying, exuding the conviviality and joy that embodies the Italian lifestyle. It’s like entering a party that you might not have been specifically invited to, but are welcome all the same. A visit from Lana Gordon, general manager of Toscanini, only reaffirms this feeling. Lana started at Toscanini as a busser ten years ago and now lends her talents as manager and wine aficionado. Her enthusiasm is con-
Veal Minanese, right, and linguini bolognese.
tagious, leading us to try wines that are out of our comfort zones, like the Il Rose di Casanova from La Spinetta, a rosé made from Sangiovese and Prugnolo Gentile grapes. It’s well-balanced and delicious, offering none of that cloying sweetness that accompanies some rosés. Tyler Cyre, executive chef at Toscanini, seems to have taken his place at the restaurant much Chicken alla montane with pan and chive spaetzle.
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like the proverbial son. Having moved to Vail in 1999 and apprenticing at local favorites like Zino’s, he left the nest to earn his culinary chops at notable restaurants in New York and Los Angeles like Babbo and Raffles L’Ermitage Beverly Hills. He takes a break from repairing the dishwasher (as in all families, everyone does their part) to say hello and explain his move back to the mountains. “I just love being here,” Tyler says. “I went to New York and LA to learn how to be a chef, but when I had the opportunity to come back out here, I jumped at the chance.” Diners at Toscanini are reaping the rewards from his multitude of experiences, from the homemade pastas such as the classic linguini Bolognese, which can be enjoyed as deconstructed lasagna, to the chicken alla matone. “I learned this dish in New York,” Tyler explains. “It’s the best chicken you’ll order out.” It’s not an unfounded statement: as someone loath to order chicken in a restaurant, this roasted version with pan gravy, lemon, crushed red pepper and chive spaetzle reaffirms the notion that if a chef can cook chicken well, he can do almost anything. Even the spaetzle, which is commonly assumed to be an Austrian or German dish, is well considered. “Spaetzle was originally Italian,” Tyler explains. “The Germans appropriated it and made it smaller.” Duly noted. Education and satiation – what more could a patron wish? Perhaps a sampling of house-made sorbetti and gelati, if there’s a few nooks and crannies to be filled. And a few turns on the ice rink to end the evening. •
EagleVail
Whiskey Hill Golf Grill 459 Eagle Drive / 970.949.5267 / eaglevailgolfclub.com by wren bova photos by Ben Welsh
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alking straight up to the bar at Whiskey Hill Golf Grill, I ask John, the bartender, where Ben Welsh is. Officially, Ben is the director of golf, but he’s really one of a couple Jack of all Trades at the neighborhood joint and postround snack spot. John is filling a pint of O’Dell 90 Shilling for one patron while taking stock of everybody else’s quaffs (or soon-to-be lack thereof). He turns to me and opens his mouth, but three or four people at the U-shaped bar beat him to it, offering variations of, “He’s in the back. Just wait a minute and he’ll probably be right back.” They’re right, he is. They know because this is a neighborhood gathering place, hence this is where they gather to spend time: after golf, for lunch, for dinner, or simply for a quick snack between summer activities. In addition to Ben and John, Eddie Schoenbein and Vincent Cisneros round out the team at Whiskey Hill. Together, they’ve created a comfortable, feel-good place with tasty food and solid drinks. And all of this without waiters. Truly. Here’s how it works: You come in and grab a menu. They’re laminated for a reason — you’re supposed to circle what you want and customize at will by writing notes directly on the menu. Itching for the BLAST — a BLT dressed up with avocado, Swiss cheese and honey mustard — but prefer mayo to aforementioned honey mustard? No problem — just scratch out the mustard and circle the mayo. Change your mind? Simply wipe away the dry-erase ink with a napkin and start over. All of the restaurant’s bread
Whiskey Hill’s signature burgers include a killer view.
comes from EagleVail bakery Michel’s, and some of the rolls and buns are customized to be a little softer, as well as a little larger to fit the massive dogs and brats. The sandwiches have options of fries or tater tots. We liked the tots for the sheer novelty factor, but the fries were great, too. Or, skip the potatoes and order pasta salad — a crunchy almost-Greek version studded with cucumbers, carrots, peppers and red onions. The mandatory Cobb salad (hey, it’s a golf course) is a fresh and classic version, but if you want to experience the best of Whiskey Hill, you’ll have to show up for breakfast. And you’ll want to keep showing up. I’m not sure if it’s the
sheer abundance of sausage and potatoes in the breakfast burrito or the great green chili topper (available by the cup all day), but it did me right. You can get it to go if you like, but why? Sitting at the bar amongst other neighborhood denizens is a great way to greet the day. •
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Edwards
The Gashouse 34185 highway 6, edwards / 970.926.3613 gashouse-edwards.com By Ross Leonhart photos by Andy Guy
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f I could eat somewhere every night for the rest of my life — some place I wouldn’t get sick of the menu, or the people — then I’m moving into The Gashouse, tonight ... if they let me. The Gashouse is celebrating its 30th year in Edwards, and I’m betting you won’t have any room for dessert when you stop off U.S. Highway 6 for lunch or dinner, or both. Co-owner Andy Guy has a menu that will have you eating for weeks without chowing down on the same thing twice. Almost everything on the menu is local, and nothing is ever frozen. The menu truly can satisfy anyone in the valley. Enjoy a prime piece of steak, or go for one of the burgers, or get messy and go for a rack of ribs. Guy encourages people to get in the game, so
try something new and tasty that was roaming the hills hours earlier — quail, elk, venison, “jackalope” sausage and more. Most of the meats are served with out a sauce, which explains everything. Guy takes pride in the fresh game and meat on the menu, so why ruin the flavors of juicy meat with a cover-up-the-flavor sauce? Go for it all and order the Ultimate Game Grill. Perfect to share, or man up and tackle the whole plate that
Maryland, as am I, and if there’s one thing us Marylanders know, it’s how to do crabs. Just like the red meat, the seafood is never frozen and the soft-shell crabs are crawling around before being ordered. If you enjoy Maryland Blue Crabs, then these are the real deal. Irons also helps serve up a perfectly sweet and spicy order of fresh honey wasabi oysters, which is just one way they do oysters, and seafood, at The Gashouse. The
The Gashouse has one of the biggest menus in the valley, and a huge variety of game. combines grilled quail, elk tenderloin, smoked buffalo sausage and venison. Enjoy the sides — fresh vegetables, twice-baked potatoes, parmesan truffle fries and more to choose from. Feel free to ask your waiter for help choosing your meal. Ours was great and helped us mix and match to perfection. From the sea Be sure to add a crab cake to any meal, especially the Ultra Game Grill. Co-owner Connie Irons is from The Ultra Game Grill is a wonder of wild and meaty flavors.
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menu has its own section for strictly seafood appetizers to share and is filled with delicious treats from the surf. The Gashouse has one of the biggest menu selections for lunch and dinner in the valley, and a huge variety of game. Even the pickiest eater in the family can find something on the menu and love it. There’s a reason The Gashouse has been around for 30 years, and in 30 more years, Irons might be laying on a beach somewhere, but “The Gashouse will still be here,” Irons said.
Edwards Berkshire pork osso buco with sauteed spinach and saffron risotto.
Vista at Arrowhead Country Club of the Rockies, Edwards 970.926.2111 / vista-arrowhead.com By Kelly Paton photos by Justin McCarty
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o look out the windows of the dining room or step onto the patio at Vista at Arrowhead is to undoubtedly understand the restaurant’s name: the spectacular view of the lush golf course at Country Club of the Rockies and the surrounding valley makes for a setting that’s incomparable, even in a place as naturally beautiful as the Vail Valley. Lovely music, courtesy of “Vail’s Piano Man” Micky Poage, floats throughout the warm and inviting dining room onto the deck, a perfect complement to a delectable meal at Vista. For chef Michael Glennon, who owns and operates Vista with his wife, Janine, the goal each day is to make sure people who come to Vista have a warm and friendly experience and, most of all, are served satisfying and delicious food. And it should come as no surprise that, with more than 35 years of collective restaurant experience between them, Michael and Janine handily accomplish that goal. Open for lunch and dinner daily, Vista is a must for anyone who wants a beautiful meal in an equally beautiful setting. Vista is also a wonderful place to host an event — from weddings to just about any other kind of occasion, Vista can neatly accommodate. And don’t let the gate scare you off — though Vista is located inside the gated community in Arrowhead, the restaurant is open to the public.
Menu highlights Vista at Arrowhead offers a variety of dishes sure to please its varied clientele, from sandwiches and pizzas on the lunch menu to satisfying favorites on the pub menu and much more at dinnertime. Vista’s Tuscan-inspired dinner offerings change
seasonally and have grown over the years to incorporate a number of regional dishes like Rocky Mountain trout and Colorado bison. The beet carpaccio (that’s right, beet, not beef) is a beautiful take on a traditional carpaccio dish, showcasing exquisite red beets topped with smoky and crisp house-made pancetta, aged ricotta, micro greens and a beautiful pomegranate-port vinaigrette. What could be considered Vista’s signature dish of the summer, the braised boneless beef short ribs, is an absolute winner. Savory short ribs braised until very tender and served with succulent roasted San Marzano tomatoes and carrots over beautiful house-made pappardelle pasta. The pan-seared Alaskan halibut is also a highlight, served over delectable pearled couscous with leeks, asparagus and a rich, creamy lemon-chive butter. In addition to a comprehensive wine list, Vista features a great selection of Colorado microbrew beers both on tap and in a bottle. To wrap things up, the dessert menu offers a number of treats to enjoy and an extensive list of after-dinner beverages. The chocolate chip ice cream pie with a dark chocolate cherry sauce is a sure-fire way to end your meal on an exceptional note. • Seared Alaskan halibut with couscous, peas and cherry tomatoes.
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Edwards Carne crudo with quail egg and blue cheese-stuffed crispy olives.
Another server stops by and praises our choice in pasta.
Zino Ristorante 27 Main Street / 970.926.0777 / zinoristorante.com by Katie Coakley photos by Justin MCCarty
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t’s the ideal evening for dining al fresco at Zino’s. The Eagle River provides a soft murmur in the background as bocce balls clink and a few cheers float over the patio. A watermelon mojito that tastes of long summer days loosens the tongue and whets the appetite. Like all great Italian restaurants, it’s imperative to bring an appetite to this spacious, yet cozy, restaurant in Edwards. But chef Nick Haley specializes in the subtle and the surprising, the type of cuisine that has you savoring each bite to pinpoint the perfect descriptor that is just out of reach. “We had a great winter and we’ve had a good time getting to know our customers,” says Nick. “We know that we can do some different things, exciting things.” Exciting may refer to the capesante, a beautifully composed dish that pairs seared diver scallops with a colorful heirloom cauliflower ragu on a puree of sweet garlic. Yes, garlic — but the garlic is triple blanched and creamed until its naturally pungent flavor mellows into something exotically new. With dried currants and toasted almonds, each bite is a slightly different taste and texture.
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Good food comes from a good heart A genuine love for the cuisine at Zino is wonderfully apparent in the passion and pride that the staff has for the menu. “We make all of the bread, cheese, pasta and desserts in-house,” our server declares; another server stops by and praises our choice in
pasta: “isn’t it just so good?” For the carnivores at the table, the carne crudo is a must-try. The beef tenderloin is hand cut into cubes and arranged with a seared quail egg, blue cheese-stuffed crispy olives, caper berries and a light vinaigrette. It’s a masterful balance of flavors that complements the beef but lets its inherent essence shine as the star. General manager and co-owner Giuseppe Bosco ambles around the restaurant, chatting with patrons and asking about the dishes. “What’s your favorite so far?” he queries. “Everything,” I mumble, my mouth indecorously full of homemade burrata and arugula pesto piled onto a piece of grilled ciabatta. All too soon, the dessert menu is presented and there’s not a bit of room left…but I simply must try the pan di spagna, a honey thyme pound cake with roasted Colorado peaches, almond croccante and honey vanilla gelato from pastry chef Molly Harrison. An addictive blend of sweet and savory, the pound cake is the perfect accompaniment to the peaches. It just proves that there’s always room for just a few more bites; a few more sips; a few more moments to savor la dolce vita. • The capesante includes diver scallops, roasted cauliflower and sweet garlic puree.
Vail
Atwater on Gore Creek 1300 westhaven drive vail cascade resort / 970.479.7014 / vailcascade.com/atwater By Caramie Schnell photos by dominique taylor
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hen two of Atwater’s chefs came to Executive Chef Todd Bemis and wanted to put a grilled cheese sandwich on the restaurant’s summer menu, he acquiesced, but with one caveat. “It has to be disgustingly wonderful,” Bemis said. “It better be the bomb grilled cheese.” And it is. First off, there are three types of cheese — traditional American cheese combined with Boursin cheese and fontina. Hunks of braised short ribs are layered in the middle, along with a slice of tomato and some spicy arugula lettuce. “The tomatoes help cut the fat from the cheese,” Bemis said. Served in between pan-toasted Texas Toast, it’s a hipper, updated version of what Grandma might have made you for dinner a decade (or two or three) ago. If that sounds a bit too decadent (and oh, believe us, it is) then opt for the Chopped Kale BLT salad. The generous salad isn’t one that will leave you feeling an internal void. The chewier kale greens are combined with crisp romaine lettuce for a variety of texture. With layers of avocado, red onion, tomato
Dry-aged prime beef ribs with bourbon barbecue sauce fava bean succotash and mashed potatoes.
and blue cheese, the hearty salad is brought together with a savory lemon and bacon vinaigrette. Abide by the menu and pair it with a farmhouse ale, like the Boulevard Tank 7 Farmhouse Ale from Kansas City, Missouri. The citrusy hops mimic the salad’s bright summer flavors. For beer connoisseurs, Atwater is a must-visit. There’s 50-some beers (20 or so from Colorado), including extremely limited-edition offerings. While other restaurants have rolled out similarly extensive beer lists, Chopped kale BLT salad with avocado, blue cheese and a lemon-bacon vinaigrette.
Atwater both started the trend and continues the tradition. Each menu item has a recommended beer style pairing. To start, try a wit beer alongside the Honey Goat Cheese, which is flanked by sweet candied walnuts, spicy arugula, thinly sliced crostini and finished with a blueberry-earl gray reduction. For those who love food served on a stick, the Skuna Bay salmon skewers come with hearts of palm, citrus salad and a grapefruit tarragon emulsion. And while it looks like there’s black caviar adorning the dish, it’s really just evidence that chef de cuisine Jay Spickelmier and company are having fun with molecular gastronomy back in the kitchen. “It’s faux caviar made using seaweed and gelatin,” Bemis said. On the entrée side of the menu, try the crispy-skinned and uber-tender Jidori (which is to say free-range, vegetarian poultry) chicken breast, served with a few fried green tomatoes and a sweet potato hash with chorizo on the side. For another summer barbecue inspired dish, order the half rack of dry aged prime beef ribs, which are dry rubbed with a blend of 15 spices, dry roasted and finished with a spicy-and-sweet habanero whiskey barbecue sauce. Served with a side of rich mashed potatoes and a modernized version of succotash, made with fava beans and some roasted-‘til-sweet tomatoes, it’d be next to impossible to eat the whole dish and still be hungry. The menu at Atwater is broad, with inspiration coming from cuisine from around the state as well as the world. But there’s one common thread that binds it all together: Memories. “Good food either makes a memory or strikes a memory,” Bemis said. •
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Vail and it’s made with a lot of local love. “We try to use as many local products as we can, and people seem to really appreciate that,” Lee says. “Especially if there’s a story you can tell behind each ingredient.”
Named after these prized peaks, Bistro Fourteen offers its own alpine experience Bourbon peach-glazed pork chop with creamy polenta and crispy kale.
Bistro Fourteen Eagle’s Nest, Vail Mountain / 970.754. 4530 / vail.com By kim fuller photos by dominique taylor
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rom sweeping vista views on a mountaintop deck, tinted pink and orange clouds are seen in the distance, brush-stroked across a towering peak. Mount of the Holy Cross stands tallest amongst its neighboring summits, reminding onlookers why Colorado’s “Fourteeners” are iconic in their dominance — each standing at least 14,000 feet above sea level. Named after these prized peaks, Bistro Fourteen offers its own alpine experience. The restaurant has an extraordinary location, accessible to anyone who could use a breath of fresh mountain air. Get there from an Eagle Bahn Gondola ride, or take on a more rigorous approach and climb up Vail Mountain on bike or on foot. This family-friendly spot is perfect for a full meal or just an appetizer, since the scenery will always make your trip worthwhile. In the summer, Bistro Fourteen is open Thursday evenings, for lunch and dinner on Friday and Saturday, and during the day on Sunday. “We definitely accommodate families and children here, but I also think it’s a great spot to come for dinner if you are on a date or are up here doing some activities,” says Web Lee, executive sous chef. “I like to have a lot of variety on the menu, so it works out well if you want to come in and get three courses, or if you just want to get something small, have a drink and enjoy the sunset.” The casual atmosphere pairs well with fresh and contemporary cuisine, so the hardest part is deciding what to order. Lee says the summer season inspires a lighter fare, although all the dishes are full of flavor and creativity. Start with the Bistro Fourteen salad. It’s stacked with greens, roasted
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beets and carrots in a white wine vinaigrette, topped with warm goat cheese and candied pecans. For a little more appetizer decadence, try the smoked glazed duck breast with a glass of pinot noir. Larger appetites will enjoy the pork chop with Breckenridge Bourbon peach glaze, crispy kale and polenta. It’s a new house favorite, Sesame-crusted ahi tuna with soy buerre blanc.
The desserts alone are worth a trip to the top of the world, and they take on a true taste of the season. Try the buttermilk panna cotta with rhubarb and strawberry coulis, strawberry ice cream and lemon shortbread. Or see how inspiration from moonlit campfires makes a perfect pastry — the pretzel tart with dark chocolate ganache, toasted marshmallow ice cream, pretzel praline and salted caramel will definitely leave you asking for “S’more.” •
Vail
Bol 141 E. Meadow Drive, Solaris / 970.476.5300 / bolvail.com by kim fuller photos by dominique taylor
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f the perfect night out pairs both flavor and fun, Bol has rolled another strike. Vail’s premier bowling alley offers much more than ten luxury lanes, with creative comfort food and craft cocktails to entertain every crowd. This summer, Bol chef Julian Smith says he is working with his kitchen partner to bring more local food to the table. “This summer, chef Doug Klacik and I are going to focus more on working with Colorado farms and trying to get more purveyor names on our menus,” Smith says. Bol’s Eaton Ranch beef burger comes from close to home — beef from cows right down the road in Edwards — but Smith says the establishment will soon be partnering with more locavore names like Sunnyside Farms Market out of Durango and Tender Belly meats based in Denver. Smith and Klacik have been working together since Bol opened three years ago, and with what Smith
Victory Garden pizza with Brie.
with what Smith describes as a “brigade system,” they have developed a menu of elevated cuisine — founded from quality ingredients.
describes as a “brigade system,” they have developed a menu of elevated cuisine — founded from quality ingredients and styled with unique flare. Cushioned half-circle booths and long tables make the sleek dining room and bar area perfect for large groups and celebrations. Bol will be open for lunch this summer as well, so try the outdoor patio for an afternoon linger or an evening happy hour. Striking flavors Make your dinner family-style — with so many great dishes on the menu, you can share a little bit of everything. Start with the luscious tuna tartare, and don’t miss the crispy potato chips — salty and savory crisps with the passionate touch of truffle and garlic, spiced to delectability with dashes of parsley, pepper and pecorino. Try a pour of Odell’s Tree Shaker Imperial IPA, a 9.5-percent-alcohol peach beer to salute your food, as well as Colorado’s most prized fruit. Bol’s steamed pork buns are known as a local
staple, made with braised pork shoulder, pickled cucumber and red onions. The sliders are set between simply mouth-watering buns, and perfected with a dash of peach ponzu dipping sauce. If you’re going for a main course, every flake of the deliciously robust seed-crusted salmon with citrus, fennel, black olive and fingerling potato salad cuts like warm butter and yes, melts in your mouth. Your summer feast shouldn’t miss out on the menu’s light and bright dishes, including a simple green salad accented with caraway, or fresh radishes with a tri-selection of honey, sriracha and mushroom-soy butter. Try the melon Marcona almond gazpacho with pickled grapes,
Olive oil-poached salmon with grilled vegetables.
or dig a little deeper with the root vegetable pizza. No tomatoes necessary, the butternut squash-topped pie is simply outstanding in its farmto-table tribute. Seal the deal with dessert in the lanes. Try the White Russian milkshake with espresso ice cream, and the triple banana bread pudding. If your bowling doesn’t get better with every bite, at least your meal will be a perfect score. • vaildaily.com
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Vail This is your summer steakhouse — the ideal combination of comfort and elegance.
Heirloom tomato mozzarella salad.
Elway’s Vail 174 E. Gore Creek Dr. / Lodge at Vail / 970.754.7818 / ELWAYS.COM/VAIL by kim fuller photos by Justin McCarty and Kristin Anderson
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n a still evening in Vail Village, hanging bistro lights illuminate blankets of wildflowers along the patio perimeter of Elway’s. Twilight seems to settle in beside you, taking an easy seat upon the nearby mountain, as a sliver of the moon winks through shimmering aspen leaves. This is your summer steakhouse — the ideal combination of comfort and elegance. Watch a game at the bar or enjoy a robust bottle of red in the dining room as you make the experience all your own. Afternoon libations are a good place to start. Sip some spice with the cucumber jalapeño margarita — a muddled delight of fresh cucumber, jalapeño syrup and lime juice, brought to life with Herradura silver tequila. For something even more simply summer, try the honey lavender press, with honey-infused vodka and lavender soda, served over ice with an orange twist. Portions are designed with an athlete in mind, so order an appetizer to share. The grilled artichoke with house seasoning is an ideal way to kick-start your palate — the wide array of spices is slightly softened with each dip of drawn butter and garlic aioli.
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Cocktails and appetizers are the best way to begin the meal.
Follow each bite with a sip of Odell’s 90 Shilling — a perfectly smooth and balanced Colorado craft. Although beer lovers will sink right in with a steak or burger at the bar, the wine list here highlights the best of great grapes. Start with a pinot noir for a lovely accompaniment to the bacon and blue cheese in the wedge salad, as well as the bright flavors and rich pesto in the charred red pepper soup. But only something as smooth and refined as a glass of the Justin Cabernet Sauvignon will hold true to the Elway’s filet mignon. Order the steak with sides of asparagus, Yukon mashed potatoes and mushrooms to share, and you’re in for true world-class taste. Executive chef Shawn Cubberley has been with the restaurant since its Denver roots, and he says Elway’s Vail has an exciting summer ahead. He shares that the restaurant is planning a few wine dinners, as well as farm-to-table lunches from the Vail farmers market. Even if you want to just come by the restaurant for dessert, you’ll have a sweet time. For classic comfort, try the made-to-order chocolate chip cookies with vanilla ice cream, or the velvety housemade cheesecake. One thing about the last course is for certain — you should eat it under the stars. “This outdoor space must be the prettiest patio in town with all the natural flowers,” says Elway’s sommelier Jim Lay, the consummate host sharing wine and hospitality. “And it’s an in an iconic Vail location — just fifty steps from the mountain.” For chilly or rainy evenings, the covered area of the patio can be opened up on the sides and warmed with heaters — a dream for cozy dinners and romantic desserts. “It’s just so beautiful out here,” Lay adds. “It’s the place to be in the summer for sure.”
Vail
Flame
Taco trio with lobster, ahi tuna and scallops
Four Seasons, One Vail Road 970.477.8600 / fourseasons.com/vail by Krista Driscoll photos by Adam Larkey
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he invasive plant in Jason Harrison’s garden is chocolate mint. It’s growing rampant along the western wall, creeping along the edge of the patio blocks, spreading from its designated corner toward the outdoor fireplace below the patio of Flame steakhouse in the Four Seasons Vail. Harrison, Flame’s executive chef, doesn’t seem overly concerned as he surveys the small garden behind the restaurant. Shoots of thyme are also creeping out of the dark soil, soon to be followed by tomatoes and even chamomile that will make its way to the resort’s spa. Many of the herbs will be harvested for Flame’s garden chimichurri sauce, a vivid green smear that compliments the richly marbled, dry-aged Wagyu steak. At a hefty 32 ounces, the rib eye is carved tableside, perfect for sharing.
“It’s the best beef that I have ever had in my life,” Harrison says as he decorates the table with half a dozen ceramic dishes of sauces. In addition to the chimichurri, there’s a delicately fluffy Nagano cream, a sweet black pepper relish and the Carolina barbecue-inspired Charleston truffle, as well as the miso-butter Yuzu Smooth and haughty Breck Bourbon jus. The steak is the gut of the meal, but let’s reach back to the introduction. This dining experience started with an off-kilter comfort food: the Rocky Mountain elk corn dogs. Rich, house-ground elk sausage is wrapped in a crispy-fried corn meal blanket and served with smoked baby heirloom tomato ketchup and mustard aioli. Here, general manager and beverage director Steven Teaver throws a curveball, pairing the corn dogs with a Louis Roederer Brut Premier sparkling wine, made especially for the Four Seasons. The bubbles whisk the lean elk off the tongue, cleansing the palate for the next course. Steakhouse haute Harrison solves the conundrum of how to have fun with traditional steakhouse menu items, dressing up his shrimp cocktail by deconstructing it into basic elements: a creamy
horseradish foam, tomato jam and lemon gelee. His wedge salad features cabernet-pickled onions and Colorado goat cheese to take the edge off the bleu funk, crowned with maple candied bacon and teardrop tomatoes.
“It’s the best beef that I have ever had in my life.” — Jason Harrison The closing stanza is sweet. Harrison’s Canadian roots shine through in the maple-bacon glazed doughnuts, served with bourbon-cherry jam, and he confesses that his favorite commercial confection was the inspiration for another dessert, a tiny mason jar layered with chocolate and caramel and lanced with a thick wedge of peanut brittle for dipping. Inside, glasses clink and diners clean the last decadent morsels from their forks. Outside, the sun sets over the patio, bringing cool air with a hint of rain and things to come from Flame’s little corner garden. •
Chef Harrison carves table-side
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Game Creek Restaurant Vail Mountain via Gondola / 970.754.4515 / Vail.com by john laconte photo courtesy of vail resorts
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hen dining at Game Creek restaurant, the journey alone is enough to work up an appetite. Assuming you used a vehicle to reach Vail Village, upon arriving at Game Creek on Vail Mountain you’ve traveled in three different transports and climbed more than 2,200 feet. By the time you take your seat at 10,300 feet, the mood has been set in a way that’s so unique, the food needs to merely arrive at the table for it to be one of the best dining experiences of your life. But Game Creek’s staff is not stopping there. Sure, the food must make the same journey you did to get there, but Game Creek’s kitchen won’t let something as pedestrian as a logistical question interfere with what could be the best dining experience available to the public in the Rocky Mountains. “I think there’s a pre-conceived notion that when you’re way back here in the mountains dining, you’re getting more ambiance than great food,” says Collin Meyer, executive chef. “I want to change that.” Meyer is new to the job, and his menu is also new. “We try to bring something from across the world onto the plate, without making the whole restaurant have to fit that theme,” he says. “We have Asian, Middle Eastern, classical French, but we’re not an Asian or French restaurant.” Game Creek restaurant sits on land adjacent to Vail’s “Ouzo” ski run, which was named after the drink poured at the toast that finalized the deal to build a ski lift in that area. The ouzo that was used in that toast
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Game Creek Restaurant sits adjacent to the ski run Ouzo and commands beautiful views.
include elk tenderloin and sweet corn bisque, and you can even find a local flavor in the cocktails, some of which are seasoned “I love local with juniper, a tree that is very common in the Rocky Mountains. But Meyer says he doesn’t want to be limited by local items. ingredients but There are a few items that will take you by surprise, like somealso I don’t want to thing as simple as the beans in his lump crab. “Those black beans are fermented in China,” he says. “I love pigeonhole myself, local ingredients but also I don’t want to pigeonhole myself, and I and I want there to want there to be some surprises.” be some surprises.” The final surprise will come with the bill which, when you consider the traveling expenses the menu ingredients must have incurred get to get back to Game Creek, isn’t as high as you may was brought to the meeting by Chris have been expecting. Jouflas, a Greek rancher who used “We try to be right on par with what you’d find at the fine dining the land where Game Creek now establishments down in Vail Village,” says manager Peter Mcsits to herd sheep upon. On Meyer’s Guire, with a gesture toward that civilization below, which seems new menu, you can see items which so far away from Game Creek’s dining room. “We want it to be would be of particular familiarity to slightly less than you might expect for an experience like this,” he a sheep herder like Jouflas, such as says. goat cheese burrata and lamb with Game Creek restaurant is open to the public for dinner, and also kumquat yogurt. Other local items hosts private parties and events. •
Vail Watermelon tomato gazpacho.
Kelly Liken 12 Vail Road, Vail / 970.479.0175 / kellyliken.com By Katie Coakley photos by Justin McCarty
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or almost a decade, Kelly Liken has been extolling the virtues of local produce through the ever-evolving menu at her eponymous restaurant. Time has not blurred her focus; instead, it seems as if the ingredients have risen to an unspoken challenge, becoming the best version of themselves when featured in one of the carefully chosen dishes. On this warm summer evening, the menu can be approached as a study in color: a marasca cherry-red beet vinaigrette accompanies citrus compressed beets; vibrant green celery and spring lily gazpacho is topped with a salmon and panzanella salad; pickled blackberries stud the roasted duck breast like pebbled jewels. It’s not a question of what to order, it’s a matter of choosing just one option from each section of the three-course prix fixe menu. But then again, that’s why no one at the table is allowed to order the same thing: to facilitate maximum tasting. The first course includes a salad of latticed asparagus and spring onion that tastes like freshly mowed grass smells, an impossibly slow-cooked hen’s egg creating a golden slick of silk when punctured. It takes a deft hand to avoid
disruptive clinking when scraping the last bits of goodness from the plate.
anchors on the menu, the menu still surprises with selections such as the citrus-grilled octopus: “people have been loving it,” she says, or the playful riff on mustard (mustard greens, rhubarb moustarda and salted buttered radishes) that accompanies the roasted Colorado lamb loin. “Lamb is my favorite food in the world — it’s so much fun to work with.” Though the evening must come to an end, it’s imperative to save room for one of pastry chef Colleen Therese Carey’s creations. Choose the pistachio pound cake and let the rhubarb curd and compote dance on your taste buds or indulge in a “black beast” of a chocolate bête noire that is definitely beauty rather than beast. Savoring the last sip of wine, the last bite of dessert, it almost seems possible to reach out and gather the warmth of the room like a blanket, curling up to dream of the next inspired meal. •
Asparagus salad with spring onion cream and poached egg.
Riffing on flavors While the menu is quintessentially Kelly, the influence from chef de cuisine Matt Limbaugh is undeniable. The braised pork cheeks, nestled in a bed of creamy grits, are a nod to Matt’s childhood in North Carolina. Spicy honey barbecue sauce, charred jalapeños and candied citrus marmalade add pops of sweet heat. Drool-inducingly tender, the pork cheeks are what most barbecue wishes it could be. “Matt has all of that flavor memory from childhood,” Kelly explains of the Southern-inspired creation. “He brings that to the forefront; it’s one of my favorite dishes.” While signature items like the Rocky Mountain elk carpaccio and potato-crusted trout filet stand as
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La Tour 122 E. Meadow Dr. / 970.476.4403 / Latour-vail.com by Lauren Glendenning photos by Justin McCarty
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hen the chefs and cooks are already in the kitchen at 6 a.m. to prepare the upcoming day’s dishes, it’s obvious they take their creations seriously and that their intent is to wow people each and every day. That kind of focus takes dedication, and that’s what Chef/Owner Paul Ferzacca and Executive Chef Oliver Philpott have for La Tour, a decades-long Vail institution. Each dish is prepared “with a lot of love,” says Ferzacca, referring to the number of hours that goes into creating specialties like the Colorado lamb trio that features a grilled lamb leg braised lamb and ricotta ravioli and homemade lamb bacon. That’s three preparations of three different cuts of lamb that take time and technique — all for one dish on a dinner menu that offers two dozen selections. The refreshing thing about La Tour is that while such technique and complexity exists throughout the menu, the menu doesn’t come across as totally foreign to the everyday guest. This is a menu that Clockwise from front: Grilled salmon, short rib sandwich and heirloom tomato salad with burrata cheese.
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food connoisseurs will appreciate, but it’s also a menu that a family can enjoy. “More and more people are eating in higher quality restaurants and overall the bar has been raised,” Philpott says. “The purpose of a menu is to let the customer know what they’re ordering. If they can’t understand the menu, then we have failed.” That’s why the menu isn’t a book of descriptions but rather a couple of pages. “Customers need to see ‘salmon’ and ‘pork osso bucco’ on the menu, not the 15 techniques and procedures we’re going to do to it,” Philpott says. “Although on paper our food may be simplified, there’s still a lot of craft on the plate. … There has to be something on the plate that the home cook can’t do.” Habachi oysters with butter, garlic, bacon and parmigiano-reggiano is an appetizer most folks aren’t whipping up at home on a Tuesday night. Neither is the kampachi sashimi — delicate Hawaiian yellowtail drizzled with yuzu ponzu, Fresno chile and cilantro. One of La Tour’s newest summer dishes is already a top seller: Perfectly cooked Alaskan Halibut atop a pea puree with fresh corn and shaved black truffles. This dish will make you think that picture of the woman seductively licking her plate in La Tour’s advertisements wasn’t staged. They probably just set up a hidden camera in the dining room to
Broiled Alaskan halibut with pea puree and black truffles.
capture that image. That’s what makes dining at La Tour so interesting because there’s a lot on this menu that most home cooks can’t do. Even at lunch — which is a brand new service for La Tour this year — the menu continues to wow people. Ferzacca is proud of the new lunch menu, and rightfully so. When most hamburgers in town run upwards of $15, he’s offering fancy French open-face sandwiches, known as tartines, in that price range. Try the braised beef short rib drenched in a creamy, decadent Roquefort cheese fondue, or the pork belly with pickled fennel and tarragon aioli — you’ll never want a $15 burger again. The fantastic lab and ricotta raviolis from the dinner menu’s lamb trio are available as a solo dish for lunch, and guests are already raving about the pork belly carbonara. Lighter fare includes a Skuna Bay salmon salad with jicama, oranges and avocado vinaigrette, or a fresh bouillabaisse with sole, lobster, mussels and fennel. Sunday brunch dishes blow away the notion that breakfast needs to be lowbrow food. Want a lobster benedict? La Tour has it. How about a creamy burrata cheese omelet with aged balsamic and fresh basil? Yep. And these chefs have really outdone themselves with the bananas foster French toast. Wow — just wow. And with a beautiful dining room with floor-to-ceiling doors that open up to the cozy patio, La Tour is a restaurant with an ambiance as delightful as the food. •
Vail
Larkspur Restaurant Golden Peak Lodge, Vail / 970.754.8050 / larkspurvail.com By kim fuller photo by Josh Stevenson
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hile a new season may be a time of menu changes and ingredient inspirations, Larkspur’s idea of sustainable means something more tried-and-true. “People always want to know what’s new and exciting, but it’s those who are committed to doing it long term and staying at the top of their game that I am interested in, and that’s who we are always striving to be here at Larkspur,” says chef-owner Thomas Salamunovich. Salamunovich says it’s more than just the food and the service, but rather creating a “sense of place” and a relationship of continuity with first-time diners, as well as loyal, local friends. “We are continuing to refine every element of what we do here, so that what we present is the best it can possibly be, while providing the best hospitality,” Salamunovich explains. “And when I say hospitality, I really mean true hospitality—by making it not about us, but about our guests.” It really comes down to a commitment to longevity, Salamunovich says. Consistency is important, but equally as vital is allowing your establishment to evolve. Salamunovich says one of his all-time favorite Larkspur
Versatile longevity Although Larkspur is certainly a fine-dining establishment, guests will find that the restaurant holds true to a comfort only innately known — put together with intricate and personal detail, yet a place that is meant to be lived in — a place that continues to grow. Contemporary does take on what is classic with every item on the menu. The crispy beef tacos could easily be a summer staple for many, served with pepper jack cheese, salsa Juarez, red onion and jalapeño slaw. Eat them on a sunny afternoon, accompanied by a pint of refreshing lager or a glass of crisp bubbles — this is palate perfection. Dine on the patio or sit at the What guests can bar, Salamunovich says, since Larkexpect is refined, thoughtful service spur is looking to fulfill whatever and cuisine. it is that meets your needs and desires. Thursday nights offer a “Garden Tasting Menu,” and on Wednesday evenings Tony G. brightens the background with his jazz band. Salamunovich explains that communal and individual experidishes is the veal scaloppini, served ences are tailored to every unique with twice-baked potatoes, creamed situation — casual drinks, private spinach and lemon beurre fondue. dinners, family get-togethers and The taste of tradition? Perhaps. group celebrations — all calling for But more importantly a desire to a different level of what makes this maintain what is impeccable, while dining truly fine. continuing to approach change with He adds that it’s restaurants like class and creativity. Sweet Basil, now in its fourth de“I have tweaked that veal dish cade, that he applauds for its ability more in the last year than any time to excel and evolve over the years. in the past,” Salamunovich says. “All “We know our vision here, and the changes have been subtle — the it’s about longevity. What guests sauces have slightly changed and can expect is refined, thoughtful we even changed the cut of meat service and cuisine,” Salamunovich to take it to a whole new level. It’s says. “This is what culminates just the dish — it truly keeps getting into a sense of overall, complete hospitality.” • better.”
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Lord Gore Restaurant and the Fitz Lounge 595 vail valley drive, manor vail / 970.476.4959 By Lauren Glendenning photos by dominique taylor
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ord Gore was an Irish nobleman who made his mark throughout this region. His name is everywhere from the Gore Range to the Gore Valley to Gore Creek, and of course, the Lord Gore restaurant at Manor Vail. Such a noble restaurant is deserving of such a noble name. This restaurant has been serving Vail residents and guests for more than three decades, making it one of the oldest restaurants in town. It has aged gracefully, though, keeping up with the times while also satisfying the tastes of so many who seek comfort in its grand dining room overlooking Golden Peak. Before you even taste a bite of anything, the views from the dining room will leave a lasting impression. The panoramic view of the mountain is arguably the best dining room view in all of Vail. And while the ambiance alone would be reason enough to head to Lord Gore, the food is what makes the entire experience memorable. Elevated comfort Executive chef Weston Schroeder has been cooking up classy comfort dishes at the Lord Gore since last October, after a 6-year stint as the executive chef at the Pepsi Center in Denver. Maybe it’s that job creating menus for the 75 suites at the arena that has helped him continue such VIP service at Lord Gore. He said when he arrived last fall, he wanted to make sure he embraced
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Creme brulee cheesecake “Peaches and Cream” with roasted peach, peach ice cream and amaretto crumble.
the restaurant’s heritage and history as well as respect it. It meant changing some things on the menu, but making sure each dish remained approachable and delicious. “Lord Gore has been around for so long. It’s one of the originals,” Schroeder says. “There are so many chefs out there that try to go outside the box and shock people by doing some crazy food — I think that’s really cool and fun and exciting — but I want everyone to come here and look at the menu and see things Rainbow trout, lentil ragout and green beans.
they recognize and feel they’re not intimidated by.” He calls it comfort food, but elevated. Take the crab cake appetizer, which is served atop a perfectly fried green tomato. The luscious homemade crabcakes are drizzled with a bacon-mustard vinaigrette and served with cucumber remoulade. That’s just the first course. Schroeder likes using local products and a Colorado theme is obvious throughout his menu. In the summertime, expect to see fresh Palisade peaches used in dishes like the aptly named Peach Salad, served with lemon-honey vinaigrette, spring greens, feta and candied pecans. “It’s one of my favorite things in the summer,” Schroeder says. More Colorado favorites include the trout — which is pan seared with the skin on, served over a creamy lentil ragout — and the lamb chops, made with traditional flavors but with Schroeder’s special touches to make it modern. “The sauce is a veal reduction infused with mint,” he says. “It’s that classic mint and lamb flavor, but modern.” That’s why Lord Gore is a place where foodies and traditionalists can come together and enjoy a fantastic meal. Schroeder has worked hard to make it a place where everyone feels comfortable and it shows. “I want our guests not to be able to choose because they have too many choices,” he says. •
Vail
Matsuhisa Vail
White chocolate bombe.
144 East Meadow Drive, Solaris / 970.476.6628 / matsuhisavail.com by Kim fuller photos by Justin McCarty
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he expanse of sky extending infinitely from Matsuhisa’s south-facing windows were choice seats for an international getaway — the perfect view to complement any foodie’s travel-hungry taste buds. And what an unforgettable journey Matsuhisa Vail truly offers. The restaurant is known for its innovative fusion cuisine, blending traditional Japanese dishes with South American flare. “I think people see this restaurant as the hippest place in Vail right now,” says sous chef Mark Dinh. “Everyone wants to come here to experience the Nobu Matsuhisa name, and the great patio view of Vail Mountain in the summer just adds another dimension to this establishment.” This perfect setting amidst the evening glow calls for a specialty cocktail, so try the refreshing and flavorful “Matsutini,” made with Bombay Sapphire
gin, Nobu Soju liquor, passion fruit puree, and yuzu — a Japanese citrus — shaken and topped with champagne. It’s full of glitz and spritz, highlighting an ideal happy hour. Although all the libations are superb, it’s the food at Matsuhisa that always contends for Vail’s culinary crown. Executive sushi chef Toru Watanabe is known to serve some of the freshest fish in the state; not to mention the wide array of exotic ingredients that executive chef Brian Busker brings in from all over the world.
fle and yuzu dressing. The spicy tuna with crispy rice is still finger-food, but spicy tuna tartare and crispy sushi rice bring a balance of hot and cold, glazed together with a perfect ponzu dipping sauce. The eight-course “Omakase”, or the 11-course “Grand Omakase”, are sure to highlight the mastery of Matsuhisa, with specialty dishes of “New Style” seared sashimi, lightly fried king crab tempura “Amazu” with sweet ponzu, Alaskan broiled black cod with miso, and Colorado lamb with anticucho Peruvian chili sauce.
The restaurant is known for its innovative fusion cuisine, blending traditional Japanese dishes with South American flare.
Clockwise from top left: striped jack tiradito, bincho truffle, seared salmon and golden eye snapper.
Fresh and Raw The yellowtail jalapeño is a true representation of the restaurant’s bold, high-quality offerings. This thinly sliced sashimi dish includes a touch of Serrano and a dash of yuzu soy, creating a very clean, refreshing and full-bodied fish serving with simply amazing flavor — each bite better with a piece of cilantro. Pair your sashimi with a crisp and elegant sparkling wine, or start off with the full-bodied and fruity “Nobu the Sake,” served in live bamboo. Stick to sushi, or keep it light with the babys pinach salad—served with grilled shrimp, dry “bacon-like” miso, Parmesan cheese and olive oil, truf-
Finish with something sweet, such as some mango mochi ice cream or a Nobu cappuccino. And the 10year “Yamazaki” Japanese whiskey washes down well in the restaurant’s Manhattan, topped with cherry liqueur foam. This summer, Dinh says Matsuhisa Vail is looking to expand its name —with more participation in local events and off-site catering. “We are always committed to uphold the Matsuhisa name to the high standard that everyone loves,” Dinh says. “We have only been open for two years, so we are looking to get more people in here to try our amazing food.” • vaildaily.com
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Pepi’s Bar & Restaurant 231 East Gore Creek / 970.476.5626 / pepis.com by Kim Fuller photos by Dominique Taylor
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ake a walk down Bridge Street and see if the most popular deck in town doesn’t turn your head. President Gerald Ford and his wife, Betty, in addition to a full table of secret service men in black, were frequent visitors. And it’s still “all that.” Pepi’s has been a Vail institution since it opened in 1964, and it’s still enticing visitors and local alike with its valley roots and Austrian charm. Pints of Paulaner and glasses of Riesling go down easily while you relax in the afternoon or evening sun, but it’s the food that makes the restaurant stand out in its culinary class. There are two sides to the restaurant in the winter: the main dining room and the Antlers room. During the summer months, all the action happens in the main dining room, which specializes in Continental and American cuisine. Executive chef Helmut Kaschitz says that some items on the menu are here to stay, but he is also excited to bring in more seasonal salads and farmers market specials this summer. “We always have certain items on the menu,” Kaschitz says. “Wienerschnitzel and apple strudel — that’s what it’s all about.” The Austrian chef has stayed true to mastering his home cuisine, but says that he is equally excited about the not-so-European dishes on the menu. Kaschitz says the Thai chicken and watermelon salad has been a summer go-to for guests, served with lemongrass marinated grilled chicken breast on top of sliced watermelon in a Thai dressing, and garnished with cilantro and mint. According to Kaschitz, summer is a time to move more away from heavy menu items, but the restaurant still serves the wild game and fish that it highlights so well. The Bunder Teller appetizer is perfect to share and pair with a glass of spicy shiraz or a sweet Riesling. The air-dried beef from Switzerland is served with Gruyere cheese and German rye bread. The meat is savory and salty, balanced by the smooth cheese, spicy mustard and small pickles. A well-rounded glass of Bordeaux stands up to the Canadian caribou cutlet, served on a rich wild porcini mushroom sauce, alongside creamy polenta, braised
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Canadian caribou cutlet, wild boletus sauce, creamy polenta and braised red cabbage.
Pepi’s has been a Vail institution since it opened in 1964, and it’s still enticing visitors and local alike with its valley roots and Austrian charm. red cabbage and Brussels sprouts. The local farmers market provides weekly inspiration for the chef, who creates a menu special around in-season fruits and vegetables that he gets each week. The international and local delicacies make for a memorable experience, but nothing quite compares to Pepi’s infamous apple strudel. Dense
layers of warm, sweetened fruit are piled high between an oval envelope of perfect pastry crust, next to a scoop of vanilla ice cream and a thick pile of creamy custard. It’s the perfect dessert for any evening in Vail — a connection of history and heritage that you seem to taste in every bite. •
Wienerschnitzel, roasted potatoes and red cabbage.
Vail
Tavern on the Gore 223 Gore Creek Drive / 970.476.2828 / tavernonthegore.com by Krista Driscoll photos by DOMINIQUE TAYLOR
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tep into the friendly confines of Tavern on the Gore in Vail Village, and dozens of TVs draw your eyes around the dining room. Booths along the back wall sport individual screens dialed in to an array of sporting events. Coupled with a casual atmosphere, you might be tempted to throw the restaurant into the well-loved genre of sports bar. But Tavern on the Gore isn’t a sports bar, says general manager John McKenzie. “We want people to be comfortable,” he says. “But we have good food.” Fantastically good food, as it turns out, starting with a raw bar with fresh oysters flown in daily and a hearty appetizer menu. Try the fried green tomato bruschetta, with lightly battered fried green tomatoes; creamy mozzarella; sweet, diced tomatoes; fragrant, fresh basil and a tart balsamic reduction to tie it all together. The mix of warm and cool ingredients and textures is infinitely pleasant to the palate and perfectly paired with a Colorado craft brew from Tavern on the Gore’s extensive beer list. Even the most well-traveled craft beer connoisseur will find some-
Grilled Idaho trout with jasmine rice and vegetables.
Blueberry-spinach salad with smoked gouda and sunflower seeds.
thing new on the list, such as the Take it outside Bristol Beehive Honey Wheat, which Tavern on the Gore’s patio is the best place to spend a sunny sumcomplements the blueberry spinach mer day under large umbrellas overlooking Gore Creek. One of the salad for the second course. Sunrestaurant’s guilt-free martinis should make the trip outside with flower seeds add salt and crunch you; at fewer than 110 calories and only $5 apiece, you can have a to the dish, and the bitter bite of pair of them without fretting. The tropical martini features frothy arugula is great with the hops in light mango passion fruit sorbet, Smirnoff vodka, coconut water the beer. Julienned, smoked Gouda and pineapple juice, with the red glow of a maraschino cherry doles out flavor in small morsels lurking in the bottom of the glass. without overpowering the delicate The entrée list is where executive chef Jason Lahrman really blueberries, and the salad stretches his muscles and distinguishes is topped with a houseTavern on the Gore from its casual contemmade balsamic vinaigrette. Lahrman makes poraries. The new Jamaican jerk chicken has a subtle spice that grows on the tongue his own peppery with each bite, tempered with house-made barbecue sauce, pineapple salsa and citrus crème fraiche. Sidecars of jasmine rice and sautéed vegewhich has a tables complete the dish. slight kick. For a bigger bite, order the bacon barbecue burger. Lahrman makes his own peppery barbecue sauce, which has a slight kick and is spread over lean buffalo meat and topped with shoestring onion rings, bacon and smoked Gouda. The seasoning on the accompanying French fries is addictive, and the plate is best with a spicy IPA from the beer menu. End your meal with a sweet treat. Granny Smith apples wrapped in a flaky, golden crust and topped with bourbon caramel sauce and vanilla bean ice cream — big enough to share, but you’ll want to keep it all for yourself. • vaildaily.com
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Vail Ale House 2161 N. Frontage Rd., West Vail / 970.476.4314 / Vailalehouse.com by Lauren Glendenning photos by Justin McCarty
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he Vail Ale House challenges local residents and guests to accept a place that isn’t the Vail standard of white tablecloth dining at $40 a plate, but rather an authentically delicious tavern where you can drink great beer paired with awesome food. The restaurant in West Vail is a refreshing surprise, especially given its strip mall location. Don’t let the location or outward appearance keep you from coming here — it’s what happens behind the front doors that makes dining at the Ale House so enjoyable. A lively bar where the servers and bartenders laugh and the volume on the sports games on the countless TV’s is more than audible, it’s the food that really stands out. It seems there’s a new gastro pub opening up on every street corner in every city across America. The chefs are making creative dishes
Summer vegetable flatbread.
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and everything goes well with beer. Chef Michael Trahan is following that trend, but he’s serving up dishes from the heart. This New Orleans native has Southern hospitality ingrained in his soul, so seeing people eat his food and love it is priceless for him. Trahan recently took over as executive chef and has kept a lot of the things that work so well for the Ale House on the menu, but he’s also infusing his own personality and perfectionist mentality into the food. He’s making every single thing he possibly can from scratch, and he’s getting every ingredient he possibly can locally. He’s also getting the good stuff like Gulf shrimp and oysters, Prince Edward Island mussels and 100 percent natural, grass-fed beef. “We’re trying to do everything possible we can do in-house and stay under the $15 price point,” he says. “If we can technique wise, and just do good food, then that’s all we’re about.” There’s also a Monday-Friday “social hour” featuring $10 flatbreads — try the vegetable version — and $4 craft beers, among other specials. Trahan came to the Ale House after cooking at Restaurant Kelly Liken in Vail Village. He jumped at the opportunity to create his own food in this bar atmosphere, but he brought his fine dining experience with him. General Manager Jason Barber, who is
The Ale House burger and fries.
passionate about the Ale House’s craft beer menu — there are a whopping 20 Colorado brews on draft alone — has inspired Trahan to use beer in his cooking, too. That’s why you’ll find the cider beer in the cider curry mussels sauce, Avery White in the aioli on the shrimp po’ boy, Colorado Native in the beer-battered fish and chips and vanilla porter in the braised beef tacos. But then Trahan will throw in some really surprising and refreshing curveballs on the menu, like a delicate gazpacho with tomato, cucumber, mint and parsley. Believe it or not, even this dish can be paired with beer. That’s another thing you notice at the Ale House — the slogan on the back of employees’ shirts says, “Dedicated to the craft.” And they are. The bartender can talk about the flavor profiles of each beer, down to its floral notes and hoppy finish. Barber isn’t the chef, but he can describe how the pork belly is prepared with a BBQ rub and then put in the oven at a high temperature to melt the fat, then the heat is turned down so the pork belly sits in its own fat and confits. That devotion to the craft has also helped create some great relationships with breweries around the state — relationships that helped Barber score one of eleven 20th anniversary kegs from Avery this year. That’s why you have to check this place out. It’s warm, cozy, friendly, delicious and inexpensive. What more do you need in a restaurant? •
Vail / Beaver Creek house are Oyster Night, with drink specials and oysters galore, from the raw to the broiled to the “popped.” But the stand-out seafood star at the Chophouse is definitely the ancho pepper-seared salmon filet. Coated in a special blend of peppers and spices, the filet of Skuna Bay salmon combines the smoky, subtle This summer, flavors of the seasoning Thursday with the complimentary evenings at aromas and essence from the grill. Served atop a bed the Vail and of buttery and earthy crimini Beaver Creek mushroom couscous and Chophouse are latticed grilled asparagus, the salmon is a dish that had Oyster Nights, me taking “just one more with drink bite,” much to the dismay of my overstuffed stomach. specials and The Vail Chophouse is a oysters galore, place for friends and family from the raw to gather, not only for the table-side magic from Dan to the broiled Seafood Stack for two. Fleshman and Danny Archer to the “popped.” and free ice cream sundaes for children under 12 if you dine before 6 p.m., but also because you need to share the generous portions with multiple dining partners. We leave the restaurant satiated and satisfied, verbally divvying up the leftovers for subsequent slopeside, lionshead vail / 970.477.0555 / vailchophouse.com lunches and upcoming dinners. slopeside, beaver creek / 970.845.0555 / beavercreekchophouse.com I call dibs on the salmon. • By Katie Coakley photos by dominique taylor
Vail Chophouse Beaver Creek Chophouse
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pon entering the Vail Chophouse in Lionshead, the views are so arresting that I wonder if my dinner will be overshadowed by the expansive panorama of Vail Mountain stretched out in front of me. Then my cocktail arrives (a Bourbon Peach Mule, a delightful and exquisitely balanced blend of bourbon, peach puree, peach liquor and ginger beer), followed by an order of “lolli-chops.” The gorgeous mountain scenery remains, but my attention has been seized by the fun-sized quail chops that I’m dipping in a satisfyingly spicy red chimichurri sauce. The rest of the evening passes in a similar fashion: in the lulls between courses, I’m fully immersed in the beauty of the mountain and watching the people pass by; when I’m presented with the next round of tasty morsels, I’m fully ensconced in the flavors and textures that Patrick Bradford, executive chef de cuisine at the Vail Chophouse, and his staff have created. It’s the seafood While the Vail Chophouse does, indeed, feature excellent steaks (try the bone-in ribeye for an illustration in what exceptional meat, expertly prepared can be), perhaps the star of the show is the seafood. Innovations and
Chophouse oysters
advances in shipping technology “Rock” broiled with make it possible for ocean-fresh spinach, artichoke seafood to arrive daily and the and parmesan. Chophouse makes seafood an experience to be savored. For a tasty twist on the classic shrimp cocktail, try the avocado and blue crab cocktail, whose playful presentation is surpassed only by the crab and avocado melting in your mouth. Oysters do indeed “rock” when you sample the Chophouse Oysters “Rock”: topped with spinach, artichoke and parmesan, these broiled oysters burst into salty goodness when slid from shell to tongue. This summer, Thursdays evenings at the Vail and Beaver Creek Chopvaildaily.com
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To Market, To Market
The Valley’s farmers markets are rich with produce, meat, crafts and ideas
By Kim Fuller
morning stroll through a farmers market must be summer’s slice of heaven — a dream filled with stacks of warm baguettes and silky triangles of goat cheese, piles of succulent cherries and baskets of farm-fresh greens. Awaken to your inner foodie, and discover how the Vail Valley seems to make heaven a little closer to home. “What’s really great about the markets is that when you walk up to a booth and buy a case of peaches or a loaf of bread, you are talking to who grew the peaches or who baked the bread,” says Michelle Metteer, economic development coordinator for the Town of Minturn. “It’s great for people who want to know what they are eating — you can get all the information you need about farm-totable living.”
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You Better Shop Around This summer, there are three markets every weekend in the Vail Valley, so make sure you take a trip to each. The Edwards and Minturn markets run on Saturdays, and the Vail market is on Sundays. Each has a different flavor, with various combinations of local purveyors, vendors and artists. Edwards Farmers Market Saturdays, June 15 to mid-September 9:30 a.m. until 1:30 p.m. In its 10th year of operation, the Edwards Farmers Market is a down-valley gem. It’s the perfect place to go for a variety of the items on your grocery list.
“This is what we call the “true locals market, and our main target is both local customers and local vendors,” says Tom Dobrez, owner of True Local Events, a primary producer of the Edwards Farmers Market. “All of the products available are Colorado made and we have a great mix of ready-to-go food, as well as freshly packaged and perishable food for the week ahead.” Dobrez says the market will provide everything you need to fill out creative and well-rounded meals, including farm produce, beef, seafood, canned goods and baked treats. “Our vendors have new ideas each week, and often times they work to complement each other as well,” Dobrez explains. “It’s all about finding inspiration from the natural rhythms of the season.”
Minturn Market Saturdays, June 29 to September 14 9 a.m. until 2 p.m. The original Vail Valley Market is in its 14th season, and offers farm-fresh and organic produce, fruit, jams, fresh breads, honey and beef jerky, as well as ready-to-eat gourmet foods. “We have a great rotating schedule with regular vendors and rotating vendors, so you can find something new at the market each week,” Metteer says. “People will find that it’s really a unique expereince each time they come.” She says the Minturn Market will be hosting a chef demonstration series, so people can be more in tune with their food and how to turn great ingredients into meals. “We are thrilled to still be one of the Eagle County markets. We hope people will take the time to come down to Minturn this summer.” Vail Farmers Market and Art Show Sundays, June 16 to September 22 10 a.m. until 3 p.m.
Try Something New “Coming to a market with an open mind is important,” Dobrez says. “You may not realize that a produce is in season and you’ll find it there, and if you take the time to ask a vendor how they prepare a particular ingredient, you will find yourself exploring new worlds after visiting a farmers market.” B.Y.O.B. Come prepared to load up your goods in the shopping bags you bring. What’s the fun of a market stroll without a canvas tote resting on your shoulder? Mueller says the Vail Farmers Market and Art Show is a zero-waste and 100 percent sustainable event, so you will either need to bring a bag or buy a reusable one there. Check Off Your Shopping List “You can feel really good about the natural ingredients that are going into the products you buy at the markets,” Metteer says. “The folks that are making these don’t have crazy chemicals and things — it’s food simplified and you can feel great about putting that food in your body.”
Also in its 10th year, the Vail Farmers Market and Art show fills Meadow Drive with 130 tents each Sunday for 15 weeks. The market’s executive director, Angela Mueller, says the market is a great opportunity to get your fresh and local food products. “All the produce vendors are in one area, so people can walk through like going to a food market, and that way they can get everything in one swoop,” Mueller says. “We are trying to make it easy, with bread, cheese and meat all near the produce, so people can purchase a plethora of things to take home and try out new recipes.” Mueller expresses how important it is to have an open mind when you come to the market — to make learning a part of the experience. “We are going to have community chef events where people will come for new ideas on what to make with what the farmers have,” she says. “You can come to the market for freshness, and for ingredients and ideas you can’t always get.” Savvy Shopping Tips: Take Your Time This isn’t your typical quick run to the store; outdoor markets are meant for meandering. If you can, allow for a couple hours to walk among the vendors and sample various offerings.
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Recipe Box Austin Family Farm Minturn Market
Beat egg and milk together. Brush cobbler with this egg wash and sprinkle with sugar. Bake until bubbly and brown, about 1 hour.
Tony’s Peach/Berry Cobbler This is a favorite of Papa Glenn’s, especially with homemade ice cream made with fresh cream! Crust: 3 cups flour 1/2 cup butter 1 tsp salt 1 tsp baking powder Cold water Filling: 10-12 medium size peaches 1/2 cup uncooked tapioca 1 3/4 cup sugar 1 cup blackberries or raspberries 1 egg 1/4 cup milk Preheat oven to 350. Put flour, butter, salt and baking powder in medium size bowl. Cut butter in with a pastry cutter until consistency of corn meal. Add cold water a little at a time until dough is thick. Turn out on a floured surface; knead a couple of times until smooth on top. Divide off 1/3 of dough. Roll out large portion to fit a 9” x 13” baking pan. In a large bowl put peeled, cored and sliced peaches. Add tapioca and sugar. Mix well and pour into crust. Sprinkle berries on top. Roll out remaining dough. Cut 1/2” strips with pizza cutter. Criss cross strips to make a lattice top. Trim bottom crust leaving about 1/2”. Fold this over edges of lattice strips.
Pastamore
Vail and Edwards Markets
Cherry Chutney Burger with Bok Choy It’s best to “prepare” the chutney one day in advance as this allows the flavors to meld and bloom overnight. Cherry Apple Chutney: 3/4 pound Granny Smith apples 3 tablespoons Pastamore Dark Sweet Cherry Balsamic Vinegar 1 ounce dried cherries 1ounce fresh ginger root .5 ounce shallot 1 teaspoon brown sugar 1/4 teaspoon salt 1/4 teaspoon pepper flakes Burger: 1 pound ground beef (80/20 or 85/15 preferred) 1 tablespoon Pastamore Dark Sweet Cherry Balsamic Vinegar 2 tablespoons dried cherries 1 teaspoon Chinese five spice 1/2 teaspoon salt 2 baby bok choy 3-4 buns (onion bun preferred) Olive oil as needed Sweet, pickled ginger for garnish Chutney: Wash and peel the apples. Cut the apples into
1/4” x 1/2” pieces. Rough chop the dried cherries into small pieces. Remove the skin from the fresh ginger root. Keep the ginger as one large piece, and lightly smash with the side of a knife. The ginger will be removed from the chutney after it has been cooked. Mince the shallot. Combine the apples, vinegar, ginger, shallot, and brown sugar into a heavy saucepan over medium-high heat. Once the sugar has dissolved add the remaining ingredients. Cook for 30-45 minutes, or until the apples are completely tender. Remove ginger, and place the chutney into a storage container. Place into the refrigerator and allow to sit before serving. It is best to make the chutney the night before, but it should rest for at least 1-2 hours before being used. Burger: Place the ground beef into a large bowl. Add the vinegar, dried cherries, Chinese five spice and salt. Mix thoroughly so that the ingredients are evenly distributed. Allow to sit for 30-60 minutes before cooking. While the beef rests, rinse the baby bok choy. Remove two exterior leaves from each of the bok choy. Cut the leaves in half so that they will fit on the bun, and place to the side. Cut the baby bok choy length-wise through the center so there are four halves. Place cut-side up, and drizzle with olive oil, salt, and pepper. Turn the grill on high heat. While the grill is heating, separate the meat into equal patties (3 or 4 depending on desired quantity). Once the grill has become hot, use a brush to scrape the grill clean. Turn the heat down to medium-high. Place the patties onto the grill. Try to only turn one time during the cooking process. When the burgers are turned place the bok choy on the grill. Keep a close eye on them because the exterior leaves may catch fire. Turn the bok choy often to avoid this problem. Cook the bok choy until the leaves are wilted, and the interior flesh has become softer. Remove the burgers from the grill when they have reached the desired doneness. Plate the bottom half of the bun. Top the bun with an uncooked bok choy leaf (top and bottom of one leaf). Place the burger on top of the bok choy, and then place a couple tablespoons of chutney onto the burger. Crown with the top of the bun. Add a grilled bok choy to the plate, and garnish with sweet pickled ginger. vaildaily.com
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MAKE
SUMMER sweeter By Kim Fuller
Create Your Own Gourmet Ice Cream Ice cream is simply the perfect summer treat. The melt-in-your mouth sensation can be created with a wide variety of unique and seasonal flavors, and it’s even easy to make it on your own. “Everybody likes ice cream and I think it’s really fun to make,” says Colleen Carey, executive pastry chef at Restaurant Kelly Liken. “I think people are really surprised to find out they can make it themselves at home.” Carey explains that ice cream is a delicious treat on its own or to complement to most desserts, simply because it creates a great contrast with its cold temperature and silky texture.
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MAKE SUMMER SWEETER
A Homemade Treat She says when she in not in the restaurant kitchen, she uses a Kitchen Aid freezer bowl attachment — a double-walled large bowl you put in the freezer. “There are so many kinds of $50 countertop ice cream machines and they are all pretty much doing the same things,” Carey adds. Shawn Smith, chef/owner of Mountain Flour — a wedding and special-occasion cake creator based in Eagle — says making ice cream at home can be a full family activity. “With the right equipment and the right recipes, ice cream is a great thing to make at home and can be fun for everyone,” Smith shares. Mountain Flour makes gourmet ice cream, and Smith says popular flavors this season have been salted caramel with chocolate swirl and roasted banana. “We roast the bananas until they’re back, when all the residual sugars come out,” he says. “When the ice cream is complete, it’s so good on its own, and even better with a warm chocolate dessert.” Make Your Own Carey says it’s easy to go a little more gourmet with your flavors. She recommends using fresh herbs for a really authentic summer flavor. “I really like to use mint, sage and basil, especially if you are growing it in your backyard,” she says. “Just infuse the milk or cream with pretty much any herb, and it’s light and refreshing and a great summer ice cream.” Definitely give some of these recipes a try, because you’re never too old for an ice cream cone. Home Ice Cream Recipe Ideas From Restaurant Kelly Liken executive pastry chef, Colleen Carey
From the top, strawberry sorbet, raspberry and orange blossom ice cream from Kelly Liken.
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Base/Vanilla Ice Cream Recipe Ingredients: 1/2 cup sugar 1/2 vanilla bean or 1 tablespoon extract 3 cups half & half 1/2 cup sugar 1/8 teaspoon salt 6 egg yolks 1/2 cups cream Instructions:
At Restaurant Kelly Liken, ice cream is prepared frequently with seasonal fruits and herbs.
Heat half & half, 1/2 cup sugar and vanilla bean 1 almost to a boil (until bubbles form around the
side of the pot). Whisk together second 1/2 cup sugar, salt and 2 yolks. Pour 1/3 of the hot cream mixture into the yolk 3 and whisk.
Pour yolk mixture back into the pot with the 4 remaining hot cream. Over medium heat, stir until the mixture is 5 thickened (like an anglaise, it should coat the back of a spoon). Strain into a bowl, and place that bowl into a 6 bigger bowl filled with ice. Stir occasionally over ice bath until the mixture 7 is cool.
Stir in the 1/2 cup cream. 8
Freeze according to your ice cream maker’s 9 instructions. Remove from ice cream maker when its about 10 the consistency of soft serve, rest in freezer for
about 2 hours to finish freezing.
Carey says this is an ice cream base that can be flavored in pretty much any way. So for some variations... Black Pepper: Add 1 teaspoon of peppercorns to the half & half, and then follow the recipe as written (straining out the peppercorns at the end). Stir in a pinch of ground pepper with the cream (and Carey uses pink peppercorns for this). Earl Grey: Add 2 tablespoons of Earl Grey leaves (or empty out 1 to 2 teabags) to the half & half, strain out at the end. Coffee: Add 2 tablespoons ground coffee to the half & half, strain out after cooking. Stir in 1/2 teaspoon espresso powder with the cream. Herb: Tear 1/2 cup of herbs (Carey recommends basil, mint and sage) and heat with the half & half, strain out. Brown Sugar: Replace all sugar with brown sugar. Any Fruit or Berry: Finely chop 2 cups of fruit and stir in with the cream — make sure to chop fruit pretty small, bigger chunks will freeze very hard and icy. Chocolate/Caramel Swirl: Swirl in 3/4 cup chocolate/fruit/caramel sauce after freezing ice cream.
Arnold Palmer Sorbet Ingredients: 3 cups sugar 3 cups water 3 tablespoons black tea leaves 2 1/4 cups fresh squeezed lemon juice Instructions: 1 Bring water and sugar to a boil to
dissolve sugar. 2 Take off heat and stir in tea leaves. 3 Cool to room temperature. 4 Strain out tea leaves. 5 Stir in lemon juice. 6 Freeze according to ice cream maker
instructions. Visit Restaurant Kelly Liken in Vail Village for a sweet treat, or check out Mountain Flour at mountainflour.com. the season.”
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Crazy Mountain brewing Company Featuring Live Music by
Hot buttered rum
August 17th 3-7PM 30+ Breweries Gourmet food Tickets $35 presale $40 at the door Buy online at Edfestbeer.com or in person at the Crazy Mountain Tasting Room Thank you to our 2013 sponsors
Ed Fest supports The conservation Mission of
Eagle Valley Land Trust
You’re a real peach!
Diner Dictionary
This term originated from the tradition of giving a peach to a friend.
The first home version of a microwave oven cost $1,000 in 1955.
Swiss chard is also known as silverbeet, Roman kale and strawberry spinach. It’s part of the goosefoot family.
Cake mixes were sold in grocery stores for the first time in 1958.
Baby: Glass of milk Bossy in a bowl: Beef stew Bridge party: Four of anything Bronx vanilla: Garlic Clean up the kitchen: Hash Dog soup: Water Foreign entanglements: Spaghetti Keep off the grass: No lettuce Let it walk: To go Lighthouse: Bottle of ketchup Little man: Shrimp salad M.D. : Dr. Pepper Noah’s boy: A slice of ham On a rail: Make it quick Wax: American cheese Whiskey: Rye bread Wreck ‘em: Scrambled eggs
“The oldest form of theater is the dinner table. It’s got five or six
For the past 1,000 years, absinthe’s essential ingredient, wormwood, has been haled as a medical tonic, antiseptic, aphrodisiac, vermifuge agent, digestive and fortifying cure-all for physical and psychological disorders.
people, new show every night, same players. Good ensemble; the people have worked together a lot.” Michael J. Fox
Sources: Stalking the Green Fairy by James Villas, The Essential New York Times Cookbook, The Village Voice, The Food of a Younger Land by Mark Kurlansky, Arizona Farm Bureau
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C e l e b r a t i n g
Vail’s 50th Birthday!
A v A i l A b l e
A t
970. 748. 2956
v A i l p o s t e r . c o m
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ockledge Road Located directly on Bear Tree ski run, this authentic Austrian ski-in/ski-out estate boasts perfect views of the Gore Range and Vail’s legendary slopes. Only steps from Vail Village via the home’s private Funicular Tram, this residence manages to take advantage of both privacy and proximity simultaneously. With its soaring great room ceilings, stunning master suite, library/study, wet bar, warming hut and gourmet kitchen, this home was designed to anticipate your every desire. The Chateau of Dreams.