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CLAIRE WALTER I am a Coloradobased, awardwinning travel, food and snow sports writer who has written thousands of newspaper, magazine and online articles and have authored or coauthored some 20 books. Culinary-Colorado was a finalist for Westword's First Annual Web Awards in 2010.
VISIT MY WEBSITE & OTHER BLOGS Travel Babel is a an awardwinning blog about my own travels, travel news, travel tips and my observations of the travel industry as they relate to people who actually travel. Nordic Walking USA is about fitness walking with poles, an up-and-coming outdoor fitness activity in North America but well established and highly regarded in Europe. Mile High on the Cheap features tips about Denver/Boulder bargains, freebies and deals. My website features previews of all the books I have written, dozens of published articles in their entirety, a calendar of personal appearances and more. You can also follow me on Twitter.
Contact me at cmwalter@claire-walter.com
Elway’s Cherry Creek Hosts Vail Chefs By Claire Walter on September 1, 2012
Cooking up Front Range interest in 2012 Vail Restaurant Month Chefs from four top Vail restaurants came to Elway’s Cherry Creek in lowland Denver a few days ago to present a Vail Harvest Dinner to Front Range media. They were showing off their own skills in preparation and presentation but also to drum up interest in the upcoming Vail Restaurant Month. To whet the appetites of Front Range foodies, chefs from five top Vail restaurants (Matsuhisa, Larkspur, Elway’s Vail and Sweet Basil) recently made their way to Elway’s Cherry Creek to strut their culinary stuff for local food media. The top chefs of Vail will be working their magic, with thrilling themed dining, cooking classes, parties, happy hours, wine, beer and bubbly tastings, and many more delectable special events. Vail’s legendary restaurants will be joined by new culinary hotspots.
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Those who came to Denver: Chef Brian Busker of Matsuhisa with five fabulous hors d’oeuvres. Owner Thomas Salumunovich and recently appointed exeuctive chef Richard Hinajosa from Larkspur prepared ad exquisite first course of gnocchi, fonduta and green beans. Executive chef Shawn Cubberley of Elway’s Vail grilled a USDA prime New York strip, beautifully sided with potato, truffled pearl onions, wilted escarole and crème fraîche. The dessert course by Sweet Basil pastry chef Amy Andrews was a complex creation whose main component was single-estate dark chocolate cake and mascarpone mousse. What to Expect While other communities schedule Restaurant Weeks, Vail has declared Monday, September through Sunday, October 14 to be Vail Restaurant Month. This imaginative concept is subdivided into weekly themes that each participating restaurant can interpret in its own unique way. Check the calendar for details, but below are the highlights. Week One, September 17 to 23, is “Market to Table Week,” celebrating the harvest bounty. Sweet Basil, for instance, puts on a three-course Chef Select
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