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Fork It: Vail Calling by GEOFF PHILLIPS on Oct 3, 2012 • 11:44 am
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In Vail, Fall is t he ne w Wint e r. Okay, no t really, but Vail in the Fall is an entirely different animal. Yo u can go fo r the spas and reso rts, o r fo r a go o d hike, o r just to see the leaves change. But yo u sho uld really go fo r all amazing fo o d. Go ne are the days o f having to suck do wn micro waved ramen cups like a ski bum. Vail has a gro wing restaurant scene that’s getting serio us abo ut go o d fo o d, and Fall is a great time to see what the scene is all abo ut — cheaply.
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Co me Winter, Vail will be flo o ded with hungry skiers, but right no w demand is do wn and so are the prices. PDFmyURL.com
A few chefs fro m Vail were kind eno ugh to co me do wn and ho st a dinner fo r tho se o f us stuck in Denver. Mat suhisa started the night o ut with so me amazing appetizers, like their mo usse o f fo ie gras with miso . They also served tartare with a quail egg o n to p, but the best thing I tried fro m Matsuhisa has to be their sake. Until I tried Ho kusetsu Sake (fro m Sado Island, Japan), I had never had a sake I really liked. This stuff is amazing, clear, refreshing and alco ho lic, with no ne o f that medicinal aftertaste. I co uld drink a lo t o f this and no t even no tice. Other peo ple might start to no tice the sake dribbling do wn my chin as I drink fro m the wro ng part o f the little wo o den bo x, but o nly the “no t in my mo uth” part o f that wo uld bo ther me. Fo r an entree, the chefs at Larkspur Re st aurant decided to elevate the piero gie to go urmet status and they did a great jo b. Fo r so me reaso n the piero gie hasn’t go tten nearly as much lo ve as o ther po cket shaped fo o ds (lo bster ravio li, crab wo nto ns… ho t po ckets) but there’s no reaso n the piero gie sho uldn’t get a makeo ver. They served these tender piero gies with fresh fo rest mushro o ms, to pped with juicy steak. The chefs at Larkspur are great at what they do , and seeing them get to experiment with dishes like this o nly makes me want to visit Vail in the Fall even mo re. Of co urse the chefs will be in fine fo rm fo r the busy Winter seaso n, but no w is when they get to play.
For some reason the pierogie hasn’t gotten nearly as much love as other pocket shaped foods… A co uple chefs fro m Swe e t Basil came do wn just to make us a little dessert. Ano ther playful dish, the crispy bit o f o live bread o n the to p really made the cho co late mo usse and to rte under it po p. I’m also a huge fan o f meringue, so they had me fro m the start.
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Take a trip do wn to Vail and try so me o f these amazing restaurants. Also go ing o n no w (in their wo rds): “Family Week”, Octo ber 11–17, o ffers a classic family vacatio n remixed fo r to day, fo cusing o n activities fo r all ages, including spo rts, family dining, mo vie screenings, and “Little Fo o dies in the Kitchen”
EVENT S
co o king classes and parties fo r kids. Kids learn fro m Vail’s to p chefs ho w to co o k and entertain fo r their friends and family, while gaining tips and educatio n abo ut nutritio n, healthy eating habits and natural and o rganic ingredients.
September 2012
“Lo veFest Week”, Octo ber 8 -14, serves up ro mantic activities fo r co uples including wine and bubbly tastings, unfo rgettable ro mantic dinners, co uples spa experiences, and all-inclusive ro mantic getaway packages at Vail’s acclaimed ho tels and reso rts. 50 % o ff all entrees at Atwater o n Go re Creek! Oct 1 thro ugh No v 15. $30 reso rt credit and 30 % o ff nightly rate at Vail Cascade Re so rt no w thro ugh end o f the year, fo r their 30 th Anniversary Pro mo tio n. Rates start at $129 . 0
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Geoff Phillips is the Food & Booze desk editor for 303 Magazine. A compulsive foodie, he's constantly on the lookout for offerings that are new, fresh and reasonably priced. If he's not
Vie w a ll »
at the farmer's market he's probably browsing recipes.
PAST ISSUES T ag s: budg e t, che ap, Fall T rave l, Ho kuse tsu S ake , Larkspur Re staurant, Matsuhisa, pie ro g ie , sake , S we e t Basil, Vail, Vail C ascade Re so rt
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