Dine Local Guide - Colorado Mountain Towns by Mountain Town Magazine

DINE LOCAL GUIDE Colorado Mountain Towns

Photo: Besame

Issue 2 - 2024

t s o L t e G ! s u h wit

There’s nothing better than enjoying award-winning beers with friends. Airport Road Location 68 Continental Ct Unit B-12 Breckenridge, CO 80424

La Cima Mall Location 520 S. Main St. Breckenridge, CO 80424

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www.brokencompassbrewing.com

Come out for all our events, including trivia nights Tuesdays and Wednesdays, One Off releases every Wednesday, Comedy Nights and Monday Night Potlucks! Catch live music, including El Paso Lasso live at our Main Street Taproom the ﬁrst Friday of every month, all winter long. See our full event schedule at www.brokencompassbrewing.com.

Publishers Greeting

Welcome to Mountain Town Magazine’s new publication, Dine Local. We have been writing about food, chefs, restaurants, special events, and more for over 10 years and have a plethora of articles on the amazing restaurants making their homes here in our Colorado mountain towns. This new E-Zine is crafted for you to learn more about some of the exceptional, locally-owned eateries here in our communities. Everything from food stands to delicious bakeries and cafes, fine dining, fun dining, cocktails, Chef interviews, and more, are found on these pages. This will E-Zine will not go to print. The publication will live online so you can access it anytime you’re hungry for something good and want to learn more about a wonderful spot to eat, drink and be merry here in Colorado’s mountain town communities. We hope you love it! We are always open to suggestions to improve but have one ask before you dig in, please share this E-Zine with your friends and family on Social Media. If you have a restaurant, you think we should recommend, please let us know! Thanks for reading, now Mangia! Cheers,

Holly Battista-Resignolo Publisher

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Sustainably

Crafted Mountain Rum Handmade in CRESTED BUTTE, CO

Female Founded & Owned

BUYMONTANYARUM.COM

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Contents

11 14 18 22

COCKTAILS GREAT EATS & APRES CHEF TALK DINE LOCAL .ASPEN .BRECKENRIDGE

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16 .BUENA VISTA .DILLON .DURANGO .FRISCO .SILVERTHORNE .STEAMBOAT SPRINGS

46 48 51

.TELLURIDE .VAIL GO! GUIDE FOOD & WINE EVENTS DINE LOCAL LIST

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If you would like us to consider you for a feature, please contact us at 970 485 0269 or email us at mtntownmagazine@gmail.com 2021 MTN Town Magazine. All rights reserved. No portion may be duplicated, in whole or in part, without the written consent of its publishers. Every effort has been made to ensure the accuracy of the information contained in this publication. The publisher assumes no responsibility for accuracy of information or omissions from the material provided. MTN Town Magazine cannot be held liable for the quality or performance of goods and services rendered by the advertisers published in this magazine.

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Dine Local

Photo: Rootstalk Restaurant, Breckenridge CO 10

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Cocktails Continental Divide Winery Create Your Own Custom Wine at Continental Divide Winery Continental Divide, Breckenridge’s original locally owned winery, gives you a fun and unique opportunity to be a winemaker for a day! Explore the art of wine blending with guidance from their professional staff. Use authentic vintner equipment to custom craft your own personalized wine blend, then bottle, cork and label your custom-crafted wine as a souvenir of your experience. Awarded Best Winery Experience by Lux-Life Magazine, the Wine Blending Experience is an interactive and entertaining two-hour program offered daily (reservations required). “Think of this as high school chemistry where you play with wine instead of chemicals,” explains winery founder Jeffrey Maltzman. Verified customer reviews sum up the activity best. “The best thing we did in Breckenridge! I cannot recommend it enough!” wrote Eileen from Boston, MA. “This was such a unique cool experience,” boasted Brittah from Big Lake, MN. “I loved learning and experimenting with how the flavors changed as we made our blends,” wrote Steve from Denver CO.

Visitors can also enjoy wine tasting and other activities at the winery’s Main Street Station tasting room daily. Wine Tasting reservations can be made through OpenTable, but walk-ins are welcome.

To book a Wine Blending Experience call 970-771-3443 or book online at cdwinery.com. Continental Divide Winery Main Street Station 505 S. Main Street Breckenridge, CO 80424 970-771-3443 cdwinery.com www.dinelocal.com - Colorado Mountain Towns | ISSUE 1

Summit Sommeliers Amy Flannery Swirl, Sniff, Sip

How one sommelier is elevating a mountain town’s wine scene. By Lisa Blake

Growing up, Amy Flannery was the pickiest eater around. So when she left suburban Chicago for Johnson & Wales University’s Providence campus to study food and beverage management, she embarked on a whole new culinary journey that forever opened her mind — and palate. The 36-year-old certified sommelier and Flame Restaurants Group (parent company of Briar Rose, Giampietro’s, Sancho and Empire Burger) beverage director changed the Breckenridge hospitality scene when she created the resort town’s first sommelier job at upscale steakhouse Briar Rose. “Growing the wine program at Briar Rose elevated our restaurant, but also helped pave the way for other chef- and wine-driven restaurants to join our community, and I am proud to have been at the forefront of this growth in the restaurant community in Breckenridge,” Amy says. After setting her sights on a career in food and beverage management, Amy experienced a world of culinary labs and kitchen internships. Stints in catering, corporate fine dining and food service lead her to Denver where she earned a

bachelor’s in Food Service Management from Johnson & Wales while serving at Sullivan’s Steakhouse. “I learned from my time in school and in restaurants that hospitality was in me,” Amy says. “It came from my mother’s nurturing side. She was always hosting big family parties. My mom cooked for everyone all the time and it was coursing through my veins.” While she loved cooking, Amy quickly realized that wasn’t the career path for her. She’d carved a comfortable niche at the front of the house, when her Washington Park neighbor — an elderly man who would kindly clip New York Times food and wine articles to inspire her — spurred the young server to look into mountain resort restaurants. So, in the fall of 2008, Amy spent some time driving around Colorado’s high country and found herself circling back to Breckenridge and its welcoming community vibe. Coming Home to the Mountains Drawn to the family-owned restaurant group, 22-year-old Amy landed a job in the bright pink building that housed the newly purchased Briar Rose. She created

Wine Pairing 101 Amy’s expert tips for ordering like a pro the next time you’re out to dinner. • Match weight for weight. You don’t want a trout with a tannic Napa cabernet. You don’t want the food to overpower the wine either. Match the wine to the food and vice versa. Order a nice crisp sauvignon blanc with your white fish and a bold big-bodied red with your rib-eye. • Acidity in wine is your best friend in food pairing. More acidity makes your mouth water, balances out sweetness, gets your palate ready to enjoy your meal. It’s the lemon squeeze over a dish — it brightens it up, enhances the flavors. • Talk to the sommelier. If they aren’t on staff that night, engaging with your server is a great starting point. • If you’re going to splurge on your meal, splurge on the wine. If the restaurant has an extensive wine list and nice wine service and glassware, take advantage and treat yourself.

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a server training program and a wine training program, cultivating a new wine director position for herself and growing the restaurant’s wine buying reach. Amy still remembers her light-bulb moment and the bottle that changed everything. “We were training before service one day and tried a 2004 Franciscan Magnificat, a cabernet Bordeaux-style blend from the Napa Valley. I’ll never forget that bottle.” Amy obtained her Level 1 Sommelier Certification from the Broadmoor in Colorado Springs and her Level 2 status at the Little Nell in Aspen. In 2016, she fashioned her current positions — sommelier at the Briar Rose and beverage director for Flame Restaurants Group. “What some people don’t realize is sommelier certification doesn’t actually require classes or school,” she explains. “You learn on your own and build your own wine tasting community. Level 1 is a two-day class with tastings and a test. Level 2 includes a blind tasting, comprehensive written test, and a service portion where you serve a master sommelier under a particular scenario.” There are four sommelier levels — introductory, certified, advanced and master — and only a couple hundred masters in the state. Amy says she’ll likely pursue her advanced and master status someday. Gaining Global Appreciation Always seeking to grow her oenophile knowledge, Amy loves traveling to small production wineries around the world. A notable trip in 2018 took her to Argentina to stay at renowned vintner Dr. Laura Catena’s summer home where she absorbed the local food, wine and culture. “They broke down a side of beef for us and served us course after course paired with their wines,” Amy says. “They brought out traditional dancers. It was an experience.”

In 2019, Amy traveled around Italy with a wine importer and distribution company buyer visiting small family vineyards. A trip to France’s Burgundy countryside is on the docket for later this year. At home, she’ll relax with a glass of red most nights, gravitating towards Old World medium-bodied nebbiolo (she recommends Langhe Nebbiolo for a nice, bright everyday sipper). When she’s craving something a little bigger, she’ll uncork a full-expression Barbaresco with big tannins and big acidity and tar and rose petal notes that pair with an osso bucco or a rich, earthy mushroom risotto.

For people who say ‘I don’t like wine,’ I say you haven’t tried the right wine yet. Let me help you get there. At Briar Rose, Amy likes to maintain a 200-label wine list, pulling from California, Italy and France while introducing new seasonal offerings, a handful of surprising esoteric bottles and weekly specials. There’s always a featured off-the-menu bottle and she keeps servers engaged with frequent trainings and a sales-based incentive program that helps introduce them to new wines. Imbibing with the Seasons There’s palpable passion that lights up inside Amy when she animatedly describes California’s cabernets paired with Breckenridge’s cooler summer evenings and crisp, minerally, high-acid Northern Italian white wines with lemon and pear notes on warm July afternoons. She smiles with excitement when she explains wine characteristics and finds indescribable joy in converting staunch pinot drinkers to lighter nebbiolos and granache-syrah blends. Autumn in the mountains means a slightly heavier Brunello di Montalcino — one of Amy’s all time faves — and a darker, heartier Sangiovese with bigger tannins. “My favorite thing to do is to teach people about wine and get them excited,” she says. “I learn what their preferences are and introduce them to new wines to fall in love with that they never would’ve chosen on their own.” Locals can expand their horizons with special Briar Rose wine dinners offered a few times a year and the annual Breckenridge Wine Classic held in August. “That’s a great opportunity to attend seminars, try different restaurant offerings and a grand tasting,” Amy says. “Our restaurant group always hosts a luncheon paired with two master sommeliers with our executive chef Todd Nelson and myself. We look forward to it every year.”

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Eat

Great Eats & Aprés Top Mountain Town Restaurants, Cafes, Eateries, Bars, Pubs & Holes in the Wall

Forage & Feast Copper Mountain

Forage & Feast is the pinnacle of dining excellence at Copper. This brand new full-service on-mountain restaurant sources ingredients from the Rocky Mountain Region—offering a delectable range of dishes, from Artichoke French Onion Dip with Focaccia Bread to Beef Brisket Chili Rojo, Roasted Beet Salad and a Mixed Game Board featuring Buffalo Strip and Elk-Jalapeno Sausage. Forage & Feast is perched at the top of the new on-mountain Aeire Lodge, served by the American Eagle lift. Copper Mountain’s exceptional onmountain dining experience brings excellent dining and 270-degree views of the Gore and Ten Mile Ranges. It is an experience that will satisfy all of your senses. www.coppercolorado.com

THE CREPE SHACK Snowmass Village & Aspen Mawa’s Kitchen presents delicious, sweet, and savory crepes in Snowmass Village and Aspen, CO. Enjoy a breakfast crepe like the Huevos Rancheros Crepe or Meat & Cheese Crepe before you enjoy a day out on the mountain or grab a lunch to go. Mawa offers everything from Chicken Ceasr Salad to Bison Burgers, all packed with flavor inside a giant crepe. We love her sweet crepes for Aprés; they all pair well with a drink or hot beverage. www.thecrepeshack.com

Vicious Cycle Brewing Fraser

Grab a Beer, fuel up with their food truck offerings, and enjoy camaraderie with fellow outdoor enthusiasts after enjoying Winter Park Resort or a day out exploring Grand County. This tremendous new establishment has set its roots in Fraser for you to enjoy. www.viciouscyclebrewery.com

The Buena Viking

FLAME STEAKHOUSE

Vail Housed in the Four Seasons Resort and Residences, Flame Steakhouse reflects the culinary tastes of the Resort’s international chefs and restaurants. With a nod to its Rocky Mountain roots, Flame introduced a dramatically reconceived culinary concept this winter, featuring a sophisticated mix of dishes infused with bold Argentinan and Latin American flavors to enhance their superb assortment of Colorado fish, game, and steak. www.fourseasons.com/vail/dining/restaurants/flame

Buena Vista Get ready! One of the best burgers in the state has a permanent home in Buena Vista. Their new spot has much more room with the same menu as their food truck but with additions of salads, gluten-free options, new melts, and soups for the winter season! The whole bar is a beauty. The restaurant opens mid-February at 418 E. Main Street. www.buenaviking.com

Save d by the Wi ne

Dillon Tucked away in Dillon, Colorado, you will find fantastic views and an atmosphere filled with flavors and experiences that will make memories. Here, you can enjoy Wine on tap, Specialty cocktails, Fondue, charcuterie, build-your-own S’mores, and other unique desserts. Head in for Apres and Dinner. Lunch is available Sat & Sun. www.savedbythewine.com

221 South Oak Bistro Telluride

Learn how to cook appetizers, finger foods and canapes and pair them with wine. These classes feature a minimum of 12 dishes and 10 wines—usually it’s quite a bit more. The Wine and Delectable Pairing classes for the winter season are Thursdays unless indicated otherwise on 2/1, 2/15, 2/22, 2/29, 3/7, 3/14, 3/21 and 3/28. Scheduled dates are subject to change. www.221southoak.com

Great Eats & Aprés

Osaké Steak and Sushi Bar

Salida Osaké Steak and Sushi Bar proudly announced its one-year anniversary on October 16, 2023. This milestone marks a year of delighting palates and creating a unique dining experience in Salida. Coowned by culinary powerhouses Kirk Coult and Chef Paula Rungsawang Coult, Osaké has quickly become a gem in the region, offering Japanese steakhouse fare and a diverse array of Asian cuisines. www.osakesteakandsushi.com

THE GAMBIT BAR Vail Vail’s newest après and cocktail bar. The Gambit Bar, in the The Sebastian hotel, is the place to be and to be seen. This sophisticated yet inviting gathering offers luxurious fireplace seating and intimate nooks and crannies to sink into. The menu pays homage to classic flavors with surprising twists in both taste and delivery. A tactical food menu provides quick bites, a delectable 7X Waygu beef burger, and wood-fired pizzas. Warm up with a handful of hot options and artful cocktail concoctions, or enjoy a thoughtful mocktail. www.thesebastianvail.com

Mythology Distillery Steamboat Springs

Here is a must-stop when visiting Steamboat Springs for Aprés. Mythology Distillery offers sophisticated craft cocktails, a delicious snack menu, local craft beer, boutique wines, games, a grand outdoor space, and a community fire pit. Their Asian soup dumplings are delicious paired with the distillery’s award-winning whiskey, gin, vodka, and other specialty spirits.

www.mythologydistillery.com

The Plume Cof fe e Bar

Silver Plume Silver Plume The Plume Coffee Bar will take you back in time as you enter the establishment through their antique double doors. Grab a coffee, tea or hot cider along with a baked good. Settle in next to their blazing pot belly stove and take in the gorgeous view through the Plume’s grand picture windows. The establishment’s unique antique furnishings are enhanced with splashes of contemporary design and decor. This is the perfect spot to recharge while you daydream about days of old. www.plumecoffeebar.com

511 ROSE

Georgetown 511 Rose is a work of Arts...Culinay Arts and Architectural and Design Art. Housed in a historical Georgetown building, owner Ron began the long, arduous task of deconstruction and reconstruction after he purchased the building he named Rose. He removed the ceiling from the previous dining room and returned ROSE to her original design. Along with the delightful dining space is a menu prepared to perfection in the back kitchen. Enjoy live music with Lunch and Dinner (schedule varies). www.511Rose.com

Chef Talk Sakaba A Gastronomic Journey to Tokyo at Sakaba

Beaver Creek’s rave-worthy sushi lounge and fledgling chef are elevating the ski resort seafood game. Nooked into an under-the-radar Bachelor Gulch enclave at The Ritz-Carlton, Sakaba is wowing ski town sushi lovers with some of the Vail Valley’s freshest tuna, yellowtail and sea urchin served alongside a meticulously curated sake list. Barrel-aged cocktails, a crackling fireplace and high-touch mountain service are no strangers to the Beaver Creek Resort après ski scene. But Sakaba is shaking things up and introducing a next-level gastronomic journey with its fine-tuned composed bites menu and four-seat chef-plucked Omakase option that surprises with course after caviar-laden course.

Perhaps an even bigger jaw-dropper is the ripe young age of its much-admired sushi chef. Vail Valley native Adolfo Martinez is 24 and winning diners over with innovative presentations and simple ocean-forward offerings inside lavish, dimly lit Sakaba. Martinez grew up hanging out at the Mexican restaurant where his mother worked and became involved with his high school’s ProStart culinary arts and restaurant management program.

a Disney World internship he describes as intense yet fun. Back in Colorado, Ritz-Carlton Bachelor Gulch executive chef Jasper Schneider called Martinez in for an interview, seeking a fresh-faced creative that was hungry to grow. A fast learner, Martinez worked his way up to prepping veggies and rice under Sakaba’s famed sushi chef Yoshikazu Ebina in June 2020. When Ebina decided to trade Colorado’s mountains for Miami’s beaches, Martinez stepped up.

“I was always curious growing up, asking questions, watching how the restaurant worked,” Martinez says. “I started falling in love with it. Seeing my mom happy made me happy.” After graduating from Battle Mountain High School, the aspiring chef went on to study at Boulder’s Auguste Escoffier School of Culinary Arts followed by

Presenting seaside delicacies in landlocked Colorado is no easy feat and Martinez has spent the past three years earning his spot at the helm by absorbing every bit of Japanese sushi knowledge possible. The talented sushi chef boldly dives into boxes flown in from Japan twice weekly, pulling out cuts of amberjack, kanpachi and bonito.

Photo Credits: Ritz Carleton Bachelor Gulch

By Lisa Blake

“We get a fish box from our purveyors consisting of three to eight types of fish two or three times a week,” Martinez says. “We don’t really know what’s in there until we open the box. So we get to create and play around with things.” Delighting restaurant-goers one artfully polished plate at a time, Chef’s creations are presented in decadent succulent morsels. Sudachi zest and micro cilantro perch sweetly on delicate slices of black cypress-salted hamachi. Jalapeño powder dusts a vibrant spicy tuna roll. A5 Japanese Wagyu is served ishiyaki style (actively searing on a stone grill) with green tea salt. Buttery extra fatty toro evaporates on eager palates while stealthy wait staff bring adventurous diners sake flights and signature cocktails like the Snow Day — a sipable sake potion plied with coconut

milk, lemongrass syrup, mint and lime. Guests keep a loyal pulse on the popular tuna crispy rice composed of tender tuna, sushi fried rice, soy and eel sauce for sweetness. For Martinez, it’s all about opening that box of fish from Japan and working his magic to find the perfect sweet-savory-spicy-umami balance. Inspiration arises from tasting the fish, knowing what pairs well with it and what kind of flavor profile he’s working with. “It’s the uniqueness of every fish,” he says. “They all taste different and that’s the interesting part, that’s what’s fun. I have a notebook with notes on over 70 different types of fish we’ve worked with.”

Guests clamor over Sakaba’s quality, likening the restaurant to New York’s Michelin Star establishments and, Chef says, they’re always a little stunned when he comes out from behind the sushi bar to chat them up. “Seeing reactions from guests feels great,” he says. “It’s our servers’ favorite thing to say, telling them how young I am. Guests are always surprised.” Martinez’s mother is rightfully proud. “She likes to talk about it to her coworkers and everyone who will listen,” Chef laughs.

The Ritz Carleton Bachelor Gulch 0130 Daybreak Ridge Rd, Avon, CO

TALKING ROOTS WITH CHEF MAT T VAW TER

Breckenridge happily reclaims acclaimed Chef Matt Vawter as our first home-grown chef. Raised in Summit County, trained in CMC’s rigorous Culinary Program, seasoned in top-end kitchens in Denver, and now back in Breckenridge with his own restaurants. With the wildly popular Rootstalk and the soon-to-open Radicato, Vawter completes the circle from local kid to local celebrity chef. Front Range foodies know Matt Vawter from Fruition and Mercantile Dining & Provisions in Denver. Vawter started at Fruition at age 22 and worked his way up to executive chef and partner at Mercantile with Alex Seidel, winner of the 2018 James Beard Award for Best Chef: Southwest. In 2020, Vawter returned to Breckenridge to open Rootstalk. How did a kid who grew up ski racing on Summit’s slopes with a love for football make it happen? We asked Matt Vawter to share the story of his roots. Young Matt Vawter came to Summit County with his family. His step-dad worked at Keystone’s golf courses, maintaining the greens and irrigation, while Matt and his siblings grew up in Keystone, Dillon and Silverthorne. At age 14, Vawter got a job bussing at Frisco’s busy breakfast joint, The Claimjumper. He gravitated to the kitchen, lingering there after his shift. It wasn’t long before someone 20

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said: “if you’re gonna hang out back here, do something!” The manager recognized his culinary interests and quickly graduated the youngster to working the line, flipping pancakes and hashbrowns. Vawter loved the fast pace and teamwork of restaurants, the sense of feeling under the gun. As in sports, the cooks win and lose as a team. A football player since sixth grade, Vawter found kinship in the kitchen. “I knew that I wanted to be in kitchens and learn about food. My interest was exploring ingredients, plating, finer dining.” Even at that tender age, Vawter was on his life’s path. Working at Keystone’s golf courses brought his dad in close contact with David Welch, then chef at the Keystone Ranch. “Ask Chef if he can give me a job,” Vawter requested his father. “Chef David gave me the opportunity at 15. I started there.”

Unlike others in the kitchen at the Keystone Ranch, Matt was a hire, not an apprentice. But that quickly changed when Chef Kevin Clark of the Culinary Program at Colorado Mountain College noticed his skills. Clark wanted Vawter in the program, and figured out a way to keep him at Summit High School while simultaneously earning credits toward a Culinary degree. “I was a special case,” Vawter explained. “A couple days after I finished my last day as a junior in high school, I started my first year in Culinary school.” But something had to give. Vawter gave up football for his senior year at Summit High. “At the time, it was the toughest decision I had to make.” In that era, the CMC Culinary program had a football-style draft to recruit the apprentices into their next kitchen assignment. Matt Fackler, then Chef at Keystone’s Ski Tip Ranch, picked Vawter for his last rotation in culinary school. “Some of the same lessons he taught me I still preach to my cooks today. Integrity of ingredients, proper care for ingredients.” After graduation, Vawter had offers from Keystone. It was Chef Fackler who asked “Why? You’ve been here since you were fifteen. Get out and see what else is out there.” Fackler suggested working at a new restaurant in Breckenridge, The Cellar. Later, Fackler “recommended Fruition in Denver. That worked out. It was good advice. Matt Fackler was the first person I asked about doing Rootstalk. We are still good friends.”

The focus on ingredients instilled by mentor Matt Fackler undergirds Matt Vawter’s food philosophy today. At Rootstalk, Vawter’s menu showcases produce. “Vegetables and the seasonality element, that’s what excites me most about food. Seasonality means traveling around the calendar. As different things come into season, that dictates our menu and techniques.” Vawter also appreciates the farmers growing the food: “they are craftsman in their own right, caring for the products. It’s on us to take care of the process to the plate. We don’t have to do a whole lot to highlight that. My philosophy of food is ‘keep it simple,’ let the ingredient do the talking.” Vawter’s philosophy carries over into the dining experience. Rootstalk’s concept is to create memories around food and the restaurant. “I want you to remember forever the people you were with, the food you were eating, the service. That’s the core of our mission.” A good chef surrounds him or herself with a great crew. Vawter credits his staff and partners for allowing expansion to Italian-themed Radicato, the new restaurant taking over Chef Fackler’s former Relish space. Radicato translated from Italian means deeply rooted. Vawter, deeply rooted in the mountains of Breckenridge, is back home. The Breckenridge dining scene is all the better for it. by Leigh Girvin

HANNAH HOPKINS 74

mo unt a inwo m en m a ga zin e.co m

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ou know when someone is passionate about what they do. They tend to have a lightness about them and exude a joyful enthusiasm that is contagious. Hannah Hopkins is that effervescent entrepreneur. She is the Chef/Owner and Operations Manager of both Bésame and Mambo Italiano restaurants in Steamboat Springs, Colorado. I had the opportunity to meet with Hannah recently to discuss her success in Steamboat Springs. Her story is a serendipitous one. You can call her an east coast foodie gone west. She began her career in New York building her namesake Hopkins Catering Company and then launching her first restaurant, Dish, in Mahopac, New York. Her reputation and talent as a chef grew landing her a spot on season three of the Food Network’s show Chopped and achieving a dedicated following of restaurant patrons. It was her husband however that serendipitously brought her talents to the Colorado mountain town of Steamboat Springs. While Hannah was attending to her labor’s of love her husband was dreaming of a life settled in the mountains. He began investigating the Western mountain job market and happened upon an opportunity in Steamboat Springs where he forwarded Hannah’s resume. It was received with much interest and the rest is history. Hopkins sold her companies and arrived in Steamboat Springs with her family in 2011 taking on the Executive Chef position at Mambo, a fabulous regional Italian restaurant that she proudly improved upon, later becoming co-owner and Operating Partner in 2015. Hannah then co-founded her third restaurant Bésame, a few blocks down on Lincoln Avenue. Bésame’s was a delicious addition to a thriving Steamboat restaurant scene. The sophisticated yet casual atmosphere imparts a warm Latin evening under the stars ambiance which is further complimented with fabulous cocktail selections and a menu filled with Latino flavor bombs. She didn’t stop there. She recently added Yampa Valley Kitchen to her portfolio of delicousness. It is an establishment where Hannah has been able to fully share her love of farm fresh food, wine, art, gardening and music. We discussed achieving success, and she summed it up with what one of her old bosses told her, “you’re only as good as the people around you”. She is aware that much of her success is her own doing but also realizes that it is the people she has surrounded herself with, the most talented people she can find, that compliment her accomplishments. People have certainly noticed. The James Beard Foundation has chosen to host Hannah Hopkins and Bésame Executive Chef Joseph Campbell at the James Beard Foundation on September 26, 2019, in New York City. The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. There they will bring the mountains to the city and present their creative culinary talents, a deep honor and tribute to Hannah and Joseph’s success as chefs. It is an opportunity that this talented chef, Hannah Hopkins, is extremely proud of. We are excited for her to take her talents to this honorable institution. I S S U E 1 ● 2019 7 5 www.dinelocal.com - Colorado Mountain Towns | ISSUE 1

Aspen Dining

Mawa’s Kitchen Restaurant They say that the key to big success is not just simple luck or hard work alone; it is a combination of the two. When opportunity knocks, one must be ready to dive in head first and see where the winds lead. Just ask Aspen chef and entrepreneur Mawa McQueen. by Caitlyn Causey

They say that the key to big success is not just simple luck or hard work alone; it is a combination of the two. When opportunity knocks, one must be ready to dive in head first and see where the winds lead. Just ask Aspen chef and entrepreneur Mawa McQueen. “I was born in Africa, in Ivory Coast, which was a French colony. My family moved to France when I was younger, but I didn’t really connect with the culture there,” McQueen recalls. “I saw women on TV who looked more like me, and they were all African-American, not African- French. So I told my family I had a dream to go to America, and I thought, ‘I’ll be someone like Clair Huxtable.’ These women were my role models.” McQueen also told her family she wanted to meet the U.S. president someday. They thought she was, well—a little crazy. “My family was not rich, and I didn’t grow up having a lot,” she says. “They didn’t always understand me or what I dreamed of doing someday.” When she was a bit older, McQueen decided that the first step toward fulfilling her dream of coming to the U.S. was to learn English. For this she relocated to England, where she took up a nannying gig for a short time. The mother of the family she worked with was very accomplished, and McQueen noticed that she always watched “The Oprah Winfrey Show”on TV. 24

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“One day she said to me, ‘This is one of the most powerful women in the USA,’” McQueen remembers. “I couldn’t believe that. But I made a point of watching it afterward, and saw Oprah do so many brave and empowering things. I started learning that I really could do anything I wanted to do.” Like magic, McQueen soon found herself the winner of a special lottery that allowed her to obtain an American green card. She filled out all the necessary paperwork and within a couple months she was on U.S. soil, working as a waitress in Kennebunkport, Maine. One day, her restaurant received a very important call: The President of the United States was on his way for a bite to eat. “I thought it was a joke, but within an hour the Secret Service were circling the place,” McQueen says. “Never in my wildest dreams would I have ever dreamed this could happen to me.” And just like that, McQueen got to meet the president after all. She served George H. W. Bush that day, proving everyone back home who had doubted her wrong. After her first American summer in Kennebunkport, doors continued to open along her path and she soon found herself in the Rocky Mountain wonderland of Colorado. Nowadays, when McQueen describes her journey to becoming a respected chef and businesswoman in Aspen, it seems as though her life has been filled

with one charmed experience after the next. But, that doesn’t mean she hasn’t worked extremely hard for her achievements. As owner of Mawa’s Kitchen, her restaurant and catering service that also provides private chefs and in-flight dining, McQueen proudly runs the show and peels the potatoes.

menu selections incorporate a feast of healthy selections in a beautiful, relaxing atmosphere. Mawa’s menu has an amazing variety of breakfast dishes, salads, soups, sandwiches, and crepes inspired by Ms. McQueen’s African-French heritage.

“It is definitely hard work, and sometimes even harder as a woman chef in the mountains,” she says. “Women here do not often receive enough credit for all that they do.” Still, McQueen appears to have a knack for inviting good fortune into her life. Charismatic, bubbly, optimistic and confident in her own abilities, she is never afraid to try something new or seize an opportunity as it comes.

In addition to her restaurant, Mawa’s Kitchen offers event catering, private chefs and in-flight catered meals for private aircraft. Her most fun offerings are her private cooking classes where Mawa offers hands-on culinary workshops designed for people of all cooking levels who would like to learn more while gathering with friends and family in her kitchen! Learn more about McQueen’s story and Mawa’s Kitchen at

“I represent the American Dream today in this valley,” McQueen says. “Not only as a female but as a minority and immigrant.” If You Go: You can find Mawa’s Kitchen in Aspen at 305 Aspen Airport Business Center Suite F with Mawa McQueen welcoming guests to join her for breakfast 8a.m. to 11a.m., and lunch, Monday thru Friday, from 10:30 a.m. to 3 p.m. in her newly renovated kitchen and dining room. Her

INSPIRING CUISINE -Photo Credits: Mawa’s Kitchen Left: Mawa Mc Queen Center: Mawa’s Kitchen Restaurant Right: Thoughtfully prepared Entrees . 305 Aspen Airport Business Center Suite F, Aspen, CO 81611 (970) 710-7096 www.MawasKitchen.com

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Breckenridge Dining

Ten Ways to Enjoy the Breckenridge Distillery FROM TOURING THE award-winning spirit’s production facility to indulging in world-class cuisine, Breckenridge Distillery is truly an adventure for the senses. Whether you have time for the full experience at the Distillery on Airport Road, or you’re simply curious about tasting its award-winning spirits while strolling Main Street, the Distillery makes it easy, fun and delicious to discover what it’s all about. Here are 10 ways you can experience the Breckenridge Distillery. MODERN-AMERICAN STEAKHOUSE Executive Chef Robbie Reyes’ style brings an international flare to the Breckenridge Distillery Restaurant’s menu. Their modern-American steakhouse atmosphere showcases seasonal and approachable dishes that impart not only the fantastic spirits of Breckenridge Distillery but also, their upscale mountain dining experience. Their family style menu features locally sourced steaks from Fitch Ranch. As always, the menu revolves around local produce, comfort foods with a twist and shareable dishes meant to encourage interaction and conviviality. Enjoy Happy Hour dishes starting at $13. Book a reservation at breckenridgedistillery.com/restaurant. COCKTAILS If it’s edible, chances are Liquid Chef Billie Keithley has made a cocktail out of it. And that’s one of the reasons she loves working for the Distillery so much. Because of the Distillery’s special liquor license, Keithley can’t go out and buy spirits and cordials elsewhere, so she creates them herself. Products like amaros, bitters, vermouth and liqueurs are all made in-house. “Which means we can put our own twists on them,” she says. Keithley and Lead Bartender Griffin Bovich are creating schnapps, shrubs, syrups and juices, among other fresh products, for every specialty cocktail. Popular menu staples include the Obi Wan Old Fashioned, made with Breckenridge Port Cask Whiskey.

PRIVATE DINNERS Book a private dinner or event at the Breckenridge Distillery. Parties up to 30 people can reserve their exclusive spaces surrounded by aging whiskey barrels, old barn wood, leather couches and an authentic mountain vibe. This exclusive, private dining area comes with a personal wait staff and can be used for families, micro conferences, executive meetings or small parties. For inquiries and bookings, email events@ breckenridgedistillery.com TASTINGS & FOUNDER’S EXPERIENCES The Breckenridge Distillery offers one of the most highly awarded craft bourbons in the U.S. Guests can choose from a limited menu of spirits and have the option to upgrade their tasting to try their high end flights. Tastings are on a first-come, first-serve basis a both of the Distillery’s locations. Looking for amore personalized and unique tasting experience? Book a Chocolate & Spirits pairing, small bites and spirits pairing, Cask Finished Flights, among others. Book at breckenridgedistillery.com/tour. SATURDAY & SUNDAY TOURS Every Saturday & Sunday, guests have the opportunity to take a behind-the scenes tour of the Breckenridge Distillery’s production facility. This abbreviated tour starts by tasting their award-winning Breckenridge Vodka and Breckenridge Gin in the Founder’s Lab. Their expert guides will take guests on a 1-hour tour through their original production facility and finish up the experience with a tasting of their Breckenridge Bourbon Whiskey. Book a tour at BreckenridgeDistillery.com/tour. PRIVATE VIP TOURS Breckenridge Distillery offers guests a VIP experience during their After Hours tours. Use your senses to experience the inner workings of how these handcrafted spirits go from grain to bottle while learning about the history of whiskey and how the distillery was founded. Tours are offered at

5:00 pm and 6:15pm by reservation only. Book a VIP tour at breckenridgedistillery. com/tour. BLEND YOUR OWN WHISKEY Nerd out with our distillers and become a master blender for a few magical hours. Breckenridge Distillery’s distillers are experts in nosing, flavor categorization and pairing substrates together to create a whole that far exceeds the expected sum of its parts. Guests will be taught to break down aggregate flavors while building a whiskey blend complete with mouthfeel and finish. You will hand bottle your creation and complete the experience with a customized label. By reservation only. Book at breckenridgedistillery.com/tour. MAIN STREET TASTING ROOM IN DOWNTOWN In the heart of downtown Breckenridge, get a taste of not only the Distillery’s spirits but also a taste of what the Breckenridge Distillery is all about. From merchandise to personable, knowledgeable staff, this small tasting room is a glimpse of what you can experience at their main location on Airport Rd. Learn more about current hours and offerings at breckenridgedistillery. com. FREE SHUTTLE RIDES The Breckenridge Distillery offers a free shuttle to and from the Breckenridge Distillery and Main Street Tasting Room within Breckenridge town limits. The shuttle fits up to 14 guests. To book a ride, call the Distillery Shuttle at 970-445-8613. SHOP YOUR LOCAL RETAILER Breckenridge Spirits are available nationwide at your local retailers. Shop your local retailer or get home delivery.. Visit breckenridgedistillery.com/products to get delivery. Looking for fun cocktail recipes? Visit Billie’s Cocktail Lab on their website for 100’s of cocktail recipes.

Rootstalk

Rootstalk is a modern American restaurant founded on the idea of coming home. Chef Matt Vawter was born and raised in Summit County and spent the formative years of his culinary career in Keystone and Breckenridge. After spending a period of time away from Breckenridge, Chef Matt returned to his hometown determined to open a restaurant of his own and help grow the culinary landscape in Summit County. The name Rootstalk refers to rhizomes that are all connected via a complex underground root system. The name was inspired by the large stands of Aspen trees surrounding the community of Breckenridge. From old dormant roots, Rootstalk was opened in December of 2020 in a historic home on North Main Street in Breckenridge. The restaurant seeks to provide “Elevated, Everyday Dining” to the local community as well as out of town visitors. The cuisine is ingredient focused, technique driven and deeply committed to quality at all levels. From 7 course tasting menus paired with wine to simply having a quick snack and beverage at the bar. There is truly something for everyone on the menu. Their hospitality model is team-oriented and based on the idea of welcoming someone into your home. The two dining areas of the restaurant are beautiful juxtapositions of each other. Upstairs is bright, elegant, and airy with views of Main Street offered by bay windows in the front. The Root Cellar downstairs offers a more intimate dining experience with a Chef’s Counter available for those who love to be part of the action. Cocktails are created with intention and given the same level of care as the food on the plate. The wine program is focused on small-scale quality producers from across the globe from the classic to more esoteric modern styles. 207 North Main Street Breckenridge, Colorado, www.rootstalkbreck.com

Radicato Radicato explores the cuisine of Italy in a beautiful mountain setting in the heart of Breckenridge. Using old world techniques and cooking from scratch the culinary team at Radicato executes Chefs Matt Vawter and Cameron Baker’s vision of Mountain Italian. Ingredients are diligently sourced and are highlighted on ever evolving seasonal menus. Radicato offers a variety of dining options from happy hour, a la carte pastas and entrees, and a 5 course tasting menu which showcases the best of the Radicato kitchen. The setting of Radicato is also influenced by the season. In the winter the dining room is lit by the warm ambiance of the lights in Blue River Plaza. There is no better place to watch the snow fall on a winter evening. In the summer two outdoor seating areas provide fresh air, the sounds of the Blue River, and stunning views of the Ten Mile Range. The dining room provides a welcoming, warm ambiance for any occasion or celebration. Hospitality is the central focus of our entire team at Radicato, we aim to create memorable dining experiences for anyone who chooses to spend a night with us.” 137 South Main Street. Breckenridge Colorado www.radicatobreck.com

Breckenridge Dining

Hearthstone Restaurant A locals’ favorite since 1989, we invite you to spend an evening in their beautiful, Victorian-era home, while you take in breathtaking views of the town and the Ten Mile Range. Executive Chef Michael Halpin takes pride in creating a menu highlighting the very best of Colorado. Locally farmed, seasonal products, including meats, fish, artisan cheeses and fresh produce, take the stage as our culinary team expertly prepares each dish with a commitment to the highest quality. Enjoy a craft cocktail and one of our enticing small plates during Happy Hour from 4-6 daily, then follow with a dinner of Colorado Lamb, Blackberry Elk, and wine from their Wine Spectator award-winning cellar. Come experience the legendary hospitality that has earned the Hearthstone Restaurant a reputation as one of Breckenridge’s best restaurants! 130 South Ridge Street Breckenridge, Colorado 970-453-1148 www.hearthstonebreck.com

Spencers Steaks & Spirits Say Cheers to the Spirit of Celebrating: Take a step back in time at the restaurant named for George Spencer, the founder of the town of Breckenridge, with classic cocktails and old-fashioned Western hospitality. Spencer’s is *the* place to gather with a large group to celebrate a special occasion or group dinner. This is THE PLACE for groups large and small to gather and enjoy delicious breakfasts, lunch, apres, and dinners. Breakfast classics are available along with Benedicts and huge Omelets. Sit down for lunch and enjoy sandwiches, soups & salads, and more. The dinner menu is filled with exceptional steaks, fish, burgers, and a wide variety of entrees. Everyone in your group will find something to love, even the kids. Breakfast | 7 am - 10:30 am Lunch | 11 am - 2 pm Apres-Ski | 3-5 pm DAILY Dinner | 5-9 pm Beaver Run Resort 620 Village Road Breckenridge 970-453-6000 www.beaverrun.com/dining/spencers 28

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Mi Casa Mexican Restaurant & Cantina Since 1981, Mi Casa Restaurant & Cantina has been serving locals and visitors in Breckenridge with one of the most family-friendly restaurants in town for popular Mexican cuisine and Happy Hour gatherings. The authentic menu and colorful tropical atmosphere create a festive dining experience. The tradition continues today with some recent tweaks including contemporary, spirit-forward Margaritas, and a menu featuring some Tex-Mex flair. House made Ancho Chili

Chorizo, Signature Salsas, Street Tacos, and Cremas are just some of the highlights. All of Mi Casa’s menu items are great for sharing and remain one of the best values in town. From sizzling Fajitas to tasty Vegetarian or Vegan entrees and kid friendly options, there’s something for everyone to enjoy. A s one of the largest restaurants in Breckenridge, Mi Casa seats 300 people and is a fantastic location for families and groups to gather and celebrate. A visit to Breckenridge

is best topped off with a taste of Mexico. Mi Casa is the local favorite. We invite you to enjoy Lunch, Dinner or Happy Hour with us. We look forward to serving you and your family and the tastes and traditions of Mi Casa Mexican Restaurant & Cantina, a local favorite for 42 years. 600 South Park Avenue, Breckenridge 970-453-2071 www.micasabreck.com

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Breckenridge Dining

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GROCERY: 970-453-2398 LIQUOR: 970-453-6085 311 S. RIDGE STREET BRECKENRIDGE BRECKENRIDGEMARKET.COM

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100 N MAIN STREET . BRECKENRIDGE. (970) 453-4473 mo unta i ntow nbre ckenr id ge.com | I S S U E 6 2 0 2 3

Eat

Blue River Bistro The Blue River Bistro has become one of the most highly touted haunts in town. The menu and offerings evolved over the years, becoming famous for its original and intricate list of martinis and cocktails as well as ever-changing salads, appetizers and global-inspired dishes. The place has become a long-time favorite for happy hour, date nights, and social occasions of every ilk. It’s the place for an indulgent weekend brunch of Crab Benedict and clever bubbly breakfast sipper, gourmet grilled steak sandwich lunch any day of the week or braised bison short rib dinner with a shockingly convincing zero-alcohol cocktail accompanied by live music on a Monday or Tuesday night. “It’s not a special occasion restaurant, but a social restaurant,” owner Jay Beckerman says. “It’s about constantly improving and staying as local as possible. We don’t live in a place where you can go next door to pick up tomatoes, but we support our community as much as we can.” Blue River sources its beef from Eagle Rock Ranch, coffee from local Mountain Dweller, oils, salts, spices, and vinegars from Olive and Fusion, its ice cream from Higgles, and honey from Bjorn’s. The Bistro has also maintained much of its same staff for 20-plus years. According to bartender Eddie Bartnick, who’s been part of the team from the beginning, that is a testament to Beckerman’s leadership. 305 N Main Street, Breckenridge, CO 80424 www.blueriverbistro.com

copper mountain dining

dillon dining

Bistro North

Jay Beckerman of Blue River Bistro in Breckenridge did the unthinkable, he crafted a swanky upscale dining establishment from a tired chain restaurant space. Today Bistro North has become one of the most highly touted restaurants to open in Dillon, Colorado. Locally-owned and operated, Bistro North offers an upscale dining experience serving New American cuisine, crafted cocktails, local beers, and curated wines. Like his sister restaurant, Breckenridge’s Blue River Bistro, the establishment has become a favorite for happy hour, apres ski, date nights, and social occasions of every kind. It’s the place for an indulgent weekend brunch of Lobster Benedict and clever bubbly breakfast sippesr, gourmet grilled salmon BLT lunch or Gold Canyon Ranch Beef Tenderloin dinner. Jay Beckerman says, “It’s about constantly improving and staying as local as possible. We don’t live in a place where you can go next door to pick up tomatoes, but we support our community as much as we can.” Bistro North sources its beef from Eagle Rock Ranch, coffee from local Mountain Dweller, oils, salts, spices, and vinegars from Olive and Fusion, its ice cream from Higgles, and honey from Bjorn’s. Bistro North also values retaining its staff and has brought some of his 20-plus years team members over from Blue River Bistro. www.bistronorthdillon.com www.dinelocal.com - Colorado Mountain Towns | ISSUE 1

frisco dining

VINNY’S EURO AMERICAN CUISINE

310 Main Street 2nd Floor Frisco,CO With a name like Vinny’s, one would probably think Italian. Is it an Italian restaurant? No. Are their Italian-inspired dishes available? Yes. Vinny began his career before he knew what the word career meant as he assisted his Sicilian grandparents with family meals at home. Chef Vincent Monarca, an East coast transplant who arrived shortly after graduating in 1992 from the Johnson & Wales University Culinary Program, discovered Frisco and called it home. He worked for several well-known restaurants in the area. He was the Chef for a local organic market before he opened the doors to his own restaurant, Vinny’s Euro American Restaurant in Frisco. Vinny’s Euro American Restaurant recently moved and is located on the second floor of the Frisco Centre, above the Next Page Bookstore. The floor-toceiling windows offer panoramic views of Frisco, Mountain Royal, and Peak One. An elevator to the restaurant and stairs are available for customers. The new restaurant location is the perfect spot for a romantic evening for two and accommodates large groups, including Weddings, and Rehearsals, and company outings. 34

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Chef Vincent emphasizes creating a menu based on the availability of seasonal ingredients, natural hormone-free meats, wild-caught seafood, fresh organic pasta, and the freshest, local, Non-GMO vegetables he can procure. He incorporates his passion into each dish the restaurant prepares and is proud to serve food that does not require a microwave or premade processed foods. You will not find styrofoam or plastic boxes for foods you want to take out. Chef Monarca believes that these efforts make the food he serves tastier and healthier for our bodies, the economy, and the planet. Vegans, vegetarians, and carnivores will find something extraordinary for their evening out. Expect a warm welcome when you arrive, as the restaurant operates like a large family with many staff in place since the restaurant launched. The restaurant has a main dining room, a full dinner menu, and a cozy bistro bar offering small plates, appetizers, and heartier selections. They are well-versed in preparing the menu items and offering the best wines to complement each dish. The small plate selection is a great way to experience a part of the dining room offerings. Vinny’s dinner menu is extensive, offering classically prepared dishes such as Duck Leg Confit with a white bean cassoulet, Colorado Lamb Shank with Cabernet Demi-Glace, and Aspen Ridge

Boneless Beef Short Ribs with a Cabernet Demi Glace – to which I would like to note, his Demi Glace is liquid gold. Another favorite entrée is the Roasted Prosciutto Wrapped Basil Rubbed Pork Tenderloin. Fish and Steak du jour options are available daily. Pasta is prepared in the kitchen with all organic ingredients. All of the selections are delicious. Try the Linguine and Clams, Bolognese Ragu, or Sausage Rigatoni. There is the Beyond Meat Vegan Sausage, Peppers & Onions, Salad Selections, and more for Vegans and Vegetarians. The Eggplant Tower with Portobello, Roasted Peppers, Provolone, and Marinara is one to try, and their mushroom strudel is a flaky delight. Gluten-free options are also available. After dinner, I highly recommend their ever-changing dessert selections too. I had the Tiramisu, and it knocked my socks off (it is one of my favorites). Locals have voted Vinny’s Best Restaurant for many years. If you are heading to Frisco, stop in, it is a local favorite. Vinny’s Euro American Restaurant 310 Main Street, Frisco 970-668-0340 www.vinnysfriscorestaurant.com

Frisco Dining

UPTOWN ON MAIN 304 East Main Street Frisco,CO During the summer come join us for lunch on one of our two sunny patios, or grab a cocktail and watch the sunset on Frisco’s only rooftop bar. In the winter come grab a hot beverage and sit next to the fire while bragging about all the skiing you did. Our menu offers something for everyones taste and our top notch service makes you feel right at home. www.uptownfrisco.com

Nestled in The Heart of The Rocky Mountains, The Uptown on Main in Frisco is a local favorite, serving food and drink to satisfy anyones hunger. LOCAL FAVORITE × SOMETHING FOR EVERYONE OPEN 11AM - 10PM Happy Hour is Monday-Friday 3:30-5:30

PIZZA. GRILL. DRINKS

304 E. Main Street Frisco, Colorado 970-668-4728 www.uptownfrisco.com www.dinelocal.com - Colorado Mountain Towns | ISSUE 1

Silverthorne Dining

KUCU TEQUILA BISTRO 375 Blue River Parkway Silverthorne,CO

Southwestern inspired restaurant and tequila bar opened in Silverthorne, January, 2022. Located inside of Hotel Indigo, we open at 7am every day and serve breakfast, lunch and dinner along with happy hour specials. With elk, bison and cactus, our menu features ancient ingredients in modern dishes. We feature over 200 tequilas, mezcals and sotols behind the bar. Stop in today to try something new in Summit County! www.kucutequilabistro.com

SAUCE ON THE BLUE 385 Blue River Parkway Silverthorne,CO

Sauce on the Blue brings authentic Italian dining to the heart of Silverthorne. With an old-world-influenced style, our Italian food menu offers a complete selection of Italian dishes to satisfy your palette. From classic favorites like Spaghetti Bolognese to Penne Gorgonzola, we’ve got something for everyone! We offer an extensive wine and cocktail lists. Voted the Best Restaurant in Summit County five years running! Give us a try today! www.sauceontheblue.com

Silverthorne’s First Food Hall! 325 BLUE RIVER PARKWAY . SILVERTHORNE . www.bluebirdmarket.co 36

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Bluebird Food Hall & Market Silverthorne

The Food Hall and Market concept has made its way to Silverthorne, Colorado, and we could not think of a better place for the rising restaurant concept to raise its roof. Bluebird Market at Fourth Street Crossing is located in the heart of Silverthorne on Blue River Parkway just off Interstate 70, exit 205. This gigantic barn of a building holds some unique history and a delicious array of culinary creations. Under its eave’s the infamous ODI building still stands. Many raucous nights and boot-stomping music took place there in previous days. It is fantastic to see it preserved, and we look forward to the new tenants taking it over for more nightlife and dancing. Eleven Restaurants offer their craft cookery: NOMAD COFFEE HOUSE DON’T CALL ME CHARLIE’S ICE CREAM BAJA CHIMAYO MIGHTY BAR COLORADO MARKETPLACE & BAKERY HOOK & HARVEST TILFORD’S WOOD FIRED PIZZA THE MIGHTY BURGER CREPES A LA CART LUCKY BIRD LAZO EMPANADAS There is no overlap on the menu items offered, and the array of food choices is fantastic when you head in with a carload of people, young and old. There is ample seating and a gameroom to entertain your friends and family, as well as pop-up shops, coworking space and a 6,000 ft space for special events, weddings and conferences. Check out Live Music on Fridays as well as Trivia Nights every Tuesday. A variety of events pop up each month so stay tuned to their events calendar. 325 Blue River Parkway, Silverthorne www. bluebirdmarket.co

Eat

Steamboat Dining

Eat

Laura the Butcher’s

MEATBAR

Steamboat Springs We hit the jackpot when we discovered Laura the Butcher and her Meatbar restaurant. We are huge fans of Charcuterie and her menu knocks it out of the park when that craving arises. Beautiful plates of salads, cheeses, artisan sandwiches and more are filled with her local and imported meats and cheeses. You must try the fresh sliced Jamon from Spain. Our Italian family has always coveted exceptional meats and cheeses. I also earned a Culinary degree that included a full class in butchering. I found the class fascinating. I was absolutely delighted to discover Laura and experience her lovely new restaurant, MEATBAR, offering exceptional charcuterie selections in her European-inspired eatery. Laura is reviving a lost art here in Colorado, Butchery, and she is promoting the ethical side of animal husbandry along the way. In addition to MEATBAR, she also runs Laura the Butcher, a charcuterie catering company and private butchery, as well as MEATSKOOL, offering hands-on classes and workshops for kids and teens. Food inside and outside of the kitchen, Chef Posiak-Trider has always been attracted to the F&B Industry. After attending culinary school and working in San Francisco restaurants, she traveled the world to work on various organic vegetable farms. In Italy, at a bed and breakfast she worked at, the owners had raised two pigs. A local butcher came and stayed at the house to process the pig’s meat, crafting beautiful charcuterie. Every part of the animal was used, something she had not experienced before. That was an eye-opening and philosophy-changing moment. Upon her return to the states, she started curing meats at home and took a job at a whole-animal butcher shop and a deli to learn as much as she could about locally farmed meats. In addition, she discovered a passion for education while teaching butchery at a culinary school in Maine, Laura and her husband, Dustin, began searching for a new place to call home. They’d heard about Steamboat Springs, threw caution to the wind, and moved to the Colorado mountain town. Here she began creating custom, upscale meat, cheese, and fruit boards for home delivery. In 2020 she launched her new restaurant, MEATBAR, a women-owned and led eatery, which became an overnight hit. Laura’s establishment is not a butchery but rather a place where she showcases salted and preserved meats. She still provides learning experiences that feature whole animal breakdowns and these events are open to the public. MEATBAR is now offering classes in pasta making, chocolate crafts, and more.

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This wonderful new addition to Steamboat Springs can be experienced by reservation or as take-out. You must try the Spanish Cured Jamon along with her small plates and dessert selections. 1009 Lincoln Avenue, Steamboat Springs www. steamboatmeatbar.com

Bésame

Surrounded by the snow covered peaks in the picturesque mountain town of Steamboat Springs, Latin-Asian fusion restaurant Bésame takes guests on a vacation. The rich and romantic experience, anchored by Besame’s tapas selection, features an extensive Spanish-heavy wine menu, stellar cocktail menu, a Diego Rivera art motif, and a menu full of Latin surprises. Bésame draws inspiration from the Chef's word travels in Thailand, Ecuador, Morocco, and Spain. Alongside classic Spanish tapas with Latin and Asian flair – such as the Patatas Bravas and Grilled Octopus – Bésame has non-traditional tapas like Goyza "Al Pastor" and Colorado Lamb Belly. In addition to the large plates like the Cubano, Birria Ramen, and Paellas that also serve up to 10 people, Bésame also has Muu Waan, Chicken Mole, and Carne Asada. Bésame’s cocktail program is – just like a good cocktail – strong, robust and multifaceted including Spanish classics like the Caipirnha, five types of Mojito, and a dozen innovative cocktails. Original cocktails include The Tipsy Carrot with suerte tequila, carrot juice, lime, chiles, hellfire bitters, habanero syrup, fresno chili, cilantro and Tequila After Dark with Casamigos Reposado, zucca amaro, agave, angostura bitters, orange bitters, dark chocolate, and orange. Visit Bésame today to embark on a gastronomic journey like no other. 818 Lincoln Avenue, Steamboat Springs, CO 80487 www.besamesteamboat.com

Mambo Italiano

Mambo Italiano, situated in Steamboat Springs, stands as an Italian culinary masterpiece. Since 2016, Mambo has been captivating patrons with its unparalleled Italian menu, wine and cocktail lists, generous happy hour and impeccable service, inviting open kitchen, pizza bar, indoor-outdoor bar, and gorgeous patio, making it the premier dining destination in the Yampa Valley. Mambo has an enviable Italian wine list with more than 100 bottles from nearly every region in Italy. Italian-inspired cocktails include the classics

like Negroni and Nonna's Old Fashion, alongside seasonal Mambo cocktails such as Rye on Thyme with American Women rye whiskey, clementine and mandarin juice, thyme syrup, lemon, orange bitters, and the Caffé e Crema Martini with espresso, Frangelico, Cool Swan dairy cream liqueur, St. George all purpose vodka, chocolate bitters, and coffee beans. Working with Executive Chef Joe Campbell, Mambo’s menu offers fresh new takes on Italian and New York-Italian classics, such as Espresso & Ricotta Agnolotti, Cioppino, Rigatoni Alla

Vodka, Crispy Artichokes, and Lamb Sugo with San Marzano tomato, charred red wine, shallots, smoked ricotta, and mint tagliatelle. Mambo is known for having dedication to and passion for making everything from scratch, using the highest quality ingredients available locally, nationally, and internationally. Visit today to experience the extraordinary dishes, warm ambiance, and culinary journey that Mambo offers. 521 Lincoln Ave, Steamboat Springs, CO 80487 www.mambos.com

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Steamboat Dining steamboat springs dining

Yampa Valley Kitchen Yampa Valley Kitchen, the latest creation from esteemed restaurateur Hannah Hopkins in Steamboat Springs, stands as a downtown dining staple. Housed in a recently renovated 1900s farmhouse, Yampa Valley Kitchen offers elevated classic comfort food throughout the day, celebrating nostalgic flavors and introducing new traditions. This culinary haven prioritizes Colorado-sourced ingredients, collaborating with local producers such as Bee Grateful Farm and 7X Ranch. Yampa Valley Kitchen's dinner menu features inventive dishes like dill pickle brined Buttermilk Fried Chicken, Steak Au Poivre & Frites, and Duck à L’Orange. In addition to dinner, Yampa Valley Kitchen also serves a popular breakfast and lunch featuring local favorites like the California Dreamin' Benedict, Bananas Foster French Toast, Truffalo Burger, and Bahn Mi Salmon Bowl. Since its 2020 debut, Yampa Valley Kitchen has pioneered the Yampa Valley dining scene's mocktail culture, presenting a full menu with the same creativity as their cocktails. Savor renowned mocktails like the Orange Julia, Matcha Mint G&T, and Beet Down Sour, showcasing Yampa Valley Kitchen's commitment to innovative, alcohol-free options. Join us at Yampa Valley Kitchen in celebrating the fusion of classic and contemporary flavors 207 9th St, Steamboat Springs, CO 80487 www.yampavalleykitchen.com

READ OUR DINE LOCAL GUIDE Breckenridge Breckenridge establishments that will satisfy your Hunger. Scan the Code Below:

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Telluride Dining

The View Restaurant - a new menu and chef in Mountain Village Telluride Chef Vordokas recently arrived in Telluride to take on the role of the Executive Chef at The View Restaurant, a sixty-seat, full-service restaurant in beautiful Mountain Lodge Telluride. She is proudly serving a new menu influenced by her Latin American and Mediterranean influenced upbringing. I met with Perse this past summer and had a talk about the path she has walked in the Food & Beverage Industry prior to her arrival in Telluride, Colorado. Born and raised in Miami, Perse is of Greek descent and was fortunate to have each of her summers in Greece with cousins, aunts, uncles, and grandparents. The Latin culture she grew up with in Miami along with the Mediterranean influence of her family’s cooking resulted in a nice marriage of the cultures that has contributed to her rise as a Chef. “I was raised in a home where my mother cooked everything. There was never a need to go into the kitchen for anything. I was close to finishing my business degree when one day while eating dinner with my family I announced that I was going to finish my degree and start a Catering business. My mom almost choked. She asked me, “What are you going to cook? I announced I am going to cook Greek food and cook in people’s homes for dinner parties. Fast Forward a month later, a friend asked me to Cater a Greek Easter Brunch. My mom kept asking me how many people I was cooking for. I was studying the recipes and told her I was good. I needed to make food for 20 people but I think I made enough for 100 people. I continued with that business. I was inspired to craft something that was missing from the local restaurant scene because I traveled so often

to Europe, I noticed there weren’t many places to get delicious small bites to eat or grab a delicious coffee.” “During that time with my catering business, I was also working in the retail industry but decided to become a server. I found that I was always in the kitchen watching what the staff was doing. If they were short in the kitchen I would drop in and help. I would plate salad and drop food in the fryer. I wanted to help get food out and be sure our guests were getting the best service possible. I was always hanging out in the kitchen taking mental notes and learning. I then took on a Prep cook position after learning how the front of the house operated. Soon after, I became a Savory Chef in a Bakery that could do breakfast and lunch. I enjoyed the work but realized I was still so green in the Culinary industry. I needed to get out and work in another kitchen. Learned an appreciation for food restaurants to learn more from their chefs in order to excel.” “As a woman, I always felt welcome in the kitchen. I have worked for some incredible Chefs, some had temperaments, and some didn’t. You can have a nice knife and apron but it always boils down to your skills. My mind was open and I was always willing to learn. I would always take the apron off and do the dirty work and wasn’t afraid to admit failure and ask for someone to show me how to do a task but if I was drowning to ask someone to help me. People welcomed me in the back of the house as well as the front. Everyone has to prove their stripes but I have always felt welcome in the restaurant community.” “There are always better ways of doing things than what I know. My phi-

losophy in the kitchen is “if you can do it better, then do it. If you have a recipe from your grandmother that you think is fantastic, do it. If you know of something you have learned at home in your kitchen and can bring it to the restaurant, then do it. We can all learn from each other; if it doesn’t work, it’s not failure but a learning lesson with an opportunity to do it a new way. I learned if you start a position being very humble, starting from scratch and being a sponge, you will excel anywhere.” “There is very little room for error in simplicity. It’s much harder to get something really good that is straightforward and simple than something that is covered in a sauce where your mistakes can be hidden. I always get the question: What is your favorite thing to cook? I love preparing fresh salads and vegetables. Freshly prepared vegetables and salads don’t get the attention that they need. Do you remember the taste of a good tomato, strawberry, or fresh peach? It is so satisfying. When you experience that at a restaurant, it’s memorable.” Since her arrival, everything has fallen into place, from the selection of her Sous Chef, Isaiah Davis-Toledo, to her line staff, and the opportunities to craft new menus and community events, Chef Vordokas continues to be her best and raise everyone up with her successes by doing better and being better. Enjoy a great meal by making a reservation at The View Restaurant to experience her delightful culinary creations. Mountain Lodge Telluride Mountain Village, CO www.mountainlodgetelluride.com

www.dinelocal.com - Colorado Mountain Towns | ISSUE 1

Slope Room

Vail Dining

Vail

BY LINDA ROKOS WATTS

Whether visiting for breakfast, lunch or dinner, at Slope Room, you’ll do more than eat a meal; immerse yourself in an unforgettable culinary experience with a spotlight on creatively prepared entrees, mouthwatering flavor combinations, and inspired, palate-pleasing cocktails. Slope Room — named for Vail’s legendary 1960’s Slope Bar — sits along the Gore Creek just steps from Gondola One at the new Gravity Haus Vail. “We want guests to feel really satisfied,” Chef Alberto says. “When you pick up your napkin and wipe your mouth for the last time, you’re thinking ‘damn, that was good.’ You’re not uncomfortably full. You’re purely satisfied.” Dining out can be so much more than just going out to eat because you’re hungry. “We’re not just providing dinner. We’re providing dinner and a show. We’re providing the best experience that we can,” says Slope Room Executive Chef Alberto Rogelio Soto. The carefully curated Slope Room winter menu has officially rolled out in our 126-seat restaurant opens inside of the new Gravity Haus Vail. Modeled after a traditional mountain steakhouse — with apps, soups, salads and composed dishes of pork, chicken, leg of lamb and steaks paired with specialty sides and sauces — the pasture-to-table restaurant in the center of Vail Village calls on refined ingredients and simple, clean flavors. Chef Alberto’s full-service dinner menu always promises to be elevated, not pretentious, approachable and polished with a healthy balance of thoughtfully sourced proteins, vegan and gluten-free offerings. While building out menus this fall, chef and team would ask three foundational questions: Is it good for you? Is it good for the environment? Does it provide an experience? By only using the highest quality ingredients that are both sustainably raised and locally sourced, Slope Room aims to offer an authentically Colorado dining experience — one that highlights the heritage, bounty, and character of the Western Slope while supporting small farmers and ranchers across the Rocky Mountain region. We invite you to join us as we venture out to provide an elevated dining experience grounded in thoughtfulness, care, and a desire to change the world. www.sloperoom.com 42

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Dine Local Listings ASPEN Mawa’s Kitchen 305 Aspen Airport Business Center #F Aspen, CO (970) 710-7096 mawaskitchen.com

BRECKENRIDGE Breckenridge Distillery 1925 Airport Road Breckenridge, CO (970) 925-9788 breckenridgedistillery.com Briar Rose 199 Lincoln Avenue Breckenridge, CO (970) 925-9788 briarrosechophouse.com Continental Divide Winery 505 S Main St unit a-4 Breckenridge, CO (970) 771-3443 breckwinery.com Hearthstone Restaurant 130 South Ridge Street Breckenridge, CO (970) 453-1148 hearthstonebreck.com Mi Casa Restaurant 600 South Park Avenue Breckenridge, CO (970) 453-2071 micasabreck.com Quandry Grille Main Street Station 505 South Main Street Breckenridge, CO (970) 547-5969 quandrygrille.com Sancho’s Tacos & Tequila La Cima Mall 500 South Main Street Breckenridge, CO (970)453-9343 www.sanchotaco.com Sauce on the Maggie Village at Breckenridge 655 South Park Avenue Breckenridge, CO (970) 547-5959 sauceontheblue.com

Spencer’s Peak 9 at Beaver Run Resort Breckenridge, CO (970) 453-6000 beaverrun.com

The Uptown on Main 304 Main Street Frisco, CO (970) 668-4728 theuptownfrisco.com

COPPER MOUTAIN

Vinny’s Frisco 310 Main Street Frisco, CO (970) 668-0340 vinnysfriscorestaurant.com

Forage & Feast Mountain Top Copper Mountain, CO ( 970) 968-6477 visitcoppermountain.com

CRESTED BUTTE Montanya Distillers 212 Elk Avenue Crested Butte (970) 799-3206 montanyarum.com

GEORGETOWN 511 Rose 511 Rose Street Georgetown, CO (303) 569-5142 511rose. com

STEAMBOAT SPRINGS

Dogwood Cocktail Cabin 309 3rd Street Crested Butte (970) 453-9802 thedogwoodcb.com

Besame 818 Lincoln Avenue Steamboat Springs,CO (970) 761-5681 besamesteamboat.com

DILLON

Mambo 521 Lincoln Ave Steamboat Springs,CO (970) 879-9500 mambos.com

Bistro North 270 Dillon Ridge Road Dillon, CO (970) 485-6591 bistronorthdillon.com

DURANGO Animas Chocolate Company 920 Main Avenue Durango, CO (970) 317-5761 animaschocolatecompany.com Ore House 147 East College Drive Durango, CO (970) 247-5707 orehousedurango.com

FRISCO Frisco Prime 20 Main Street Frisco, CO (970) 668-5900 friscoprime.com

Yampa Valley Kitchen 207 9th Street Steamboat Springs,CO (970) 761-2467 yampavalleykitchen.com Meat Bar 1009 Lincoln Ave Steamboat Springs,CO (970)846-6443 meatbar.com Mythology Distillery 2875 Elk River Road Steamboat Springs,CO (970) 594-4511 mythologydistillery.com For more restaurant information:

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www.dinelocal.com - Colorado Mountain Towns | ISSUE 1

Food HAlls

Mountain Town Food Halls

We love the Food Hall concept and how they have been moving into our mountain town communities. These are perfect places to bring a group to fuel back up after a fun day out, anytime of the year.

Bluebird Market

Silverthorne Bluebird Market at Fourth Street Crossing is located in the heart of Silverthorne on Blue River Parkway just off Interstate 70, exit 205. This gigantic barn of a building holds some unique history and a delicious array of culinary creations. Under its eave’s the infamous ODI building still stands and some exciting things are coming soon for it.. Many raucous nights and boot-stomping music took place there in previous days. It is fantastic to see it preserved, and we look forward to the new tenants taking it over for more nightlife and dancing. Eleven Restaurants offer their craft cookery: • Nomad Coffee House • Don’t Call Me Charlie’s Ice Cream Baja Chimayo • Mighty Bar • Colorado Marketplace & Bakery Hook & Harvest • Tilford’s Wood Fired Pizza • The Mighty Burger • Crepes A La Cart • Lucky Bird • Lazo Empanadas There is no overlap on the menu items offered, and the array of food choices is fantastic when you head in with a carload of people, young and old. There is ample seating and a gameroom to entertain your friends and family, as well as pop-up shops, coworking space and a 6,000 ft space for special events, weddings and conferences www. Bluebirdmarket.co

The Commons Food Hall

Steamboat Springs This brand new gathering spot in downtown Steamboat Springs offers six different food vendors and a two story dining space to eat, meet work and relax all four seasons of the year. The Common Bar is located in the heart of the space offering unique and classic cocktails, beer, wine, non-alcoholic beverages to accompany your meal. Five restaurants are there to take your order. Clyde’s Pies offers Pizza Napoletana (Neapolitan) specialty pies, Poke the Bear has a lineup of asian style bowls, rolls and other tasty treats. Grab some Sizzlin Authentic Jamaican Cuisine, a vendor offering some delicious Caribbean Jamaican Jerk and seafood dishes. Yampa Yield brings Yampa Valley farm fresh ingredients straight to your plate with salads, organic cold press juices, and other daily specials. Don’t forget a coffee and some dessert. Fresh Churros, Donuts, Waffles, Coffee, Hot Chocolate and more can be enjoyed all day at Mimi & Pin! Find a friend and enjoy or settle into a quiet nook and nosh while getting some work done. www.steamboatcommons.com

Golden Mills

Golden A vibrant food hall that opened in 2021 at 1012 Ford Street in Golden, Colorado revitalized an old historic flour mill and feed store building along Clear Creek.This food hall has quickly become an après adventure hotspot. Check out “Old Reliable,” a 40 tap self-pour pour wall highlighting brews, wines, ciders, cocktails and sake where guests can pour their own libations from a choice of locally sourced craft beverages using contactless payment cards. Relax on the rooftop deck with sweeping views of North & South Table Mountains or watch the river along the downstairs south end windows. Try a taste at their five dining options: Rolling Smoke BBQ, Happy Cones, a New Zealand ice cream with a plethora of flavors, Tacos al Chile, Republic of Chicken, and Sushi Tora. This is the perfect gathering spot and many events are held here year round. www.thegoldenmill.com

Gguide! MTN

town

Climb!

V I A FER R ATA , A R A PA HOE BASIN A via ferrata (“iron way”) is a climbing route that follows iron rungs (or handholds) that have been fixed permanently to the rock. Arapahoe Basin recently opened North America’s highest-elevation via ferrata on their East Wall, one of the Basin’s most striking, prominent geographical feature.

Get active F e s t i va l N o t e s High Country Events Calendar A-Basin’s via ferrata is a guided-only experience with two options to chose from, the full-day tour ascends 1,200 feet to a 13,000’ summit with stunning, 360-degree views. Their shorter adventure reachs an old mine shaft where you can learn more about the history of the area. This incredible via ferrata route is entirely above treeline in a high-alpine environment. Harnesses, ropes, and helmets are utilized but previous rock-climbing experience is not needed. www.arapahoebasin.com/to-do/via-ferrata 46

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Ride!

MOTO TEL LUR IDE , PL ACERV IL L E Take a tour by Motorcycle. Tour the Telluride region’s top sites from twisty roads to old mining towns and beyond. Enjoy Colorado’s southwest riding on or off paved roads and more! Stop at scenic lookout points along the way, visit abandoned mining towns and enjoy twisty roads around the region. A variety of Dual Sport and Enduro BMW’s, KTM, Kawasaki and Husqvarna’s are available to rent. Need lessons? Moto Telluride is a Certified Dirt Bike School listed with the Motorcycle Safety Foundation

Overlanding!

14’ER FEST, BUENA V ISTA 14er Fest is back with another adventurous trail festival for both motorized and non-motorized trail users! Hike, OffRoad, Mountain Bike, Trail Run and Fly Fish with top outdoor brands, industry leaders, and local experts. Trail Excursions, Clinics, Vendors, Live Music, Festival Camping, Demos, Libations, & More! 14er Fest’s home base will take place in downtown Buena Vista, Colorado. Trail events will take place on trails near BV. 14er Fest is presented by The Trailhead and Colorado Off Road Enterprise – CORE. The Trailhead is Buena Vista’s locally owned and operated outdoor retailer, and CORE is a motorized action group based out of Buena Vista. We are a mix of both motorized and non-motorized trail users who have teamed up to bring you 14er Fest – a celebration of fall in the Rocky Mountains. www.14erfest.org

www.telluridemoto.com

Think!

OR IGINA L TH INK ERS Original Thinkers is a new festival of art, ideas and documentaries to help in creating change by bringing together a rad collective of creators, innovators and most of all, doers in Telluride, CO. Save the date: September 29 - October 2, 2023. Each highly curated show features riveting speakers, unforgettable films, mind-expanding art and performances; all providing a multi-dimensional look at unique, individual big ideas. Hear stories, share stories and bring new thoughts and awareness to your life through this gathering. www.originalthinkers. com

Support!

TK EF OKTOBER FEST Join The Kirstie Ennis Foundation for a day at Sunlight Mountain Resort with live music, food, drinks, auctions, and fun to support Kirstie in providing opportunities in the outdoors with recre ational therapy to underserved communities! The possibilities in the outdoors are endless.Enjoy three bands, six of your favorite Colorado breweries, three distilleries, and unique catering from the Roaring Fork Valley at Sunlight Mountain Resort during the height of Fall Colors. General admission tickets include three food vendor tickets, four drink tickets, and access to all music 11am to 7 pm. www.sunlightmtn.com/the-mountain/events-calendar www.dinelocal.com - Colorado Mountain Towns | ISSUE 1

Mountain Town Food & Wine Festivals WINTER 2024 Winter Culinary, Beaver Creek

February 1-4, 2024 Whether you’re enjoying culinary delights prepared by world-renowned chefs, or pristine mountain ski runs prepared by Mother Nature, the WinterCulinary Weekend at Beaver Creek is a lavish way to spoil your appetites. Come spend the weekend carving through endless turns of fresh powder or snowshoeing in majestic McCoy Park, then warm up inside with gourmet dishes perfectly paired with hand-selected wines and hand-crafted cocktails. It’s a palate-pleasing weekend like no other. Bon appetit! www.beavercreekresortcompany.ticketspice.com/winter-culinary-24

Estes Park Whiskey Warm Up

Mar 2, 2024 The Whiskey Warm Up celebrates the winter tradition of warming up from the inside out. Layer up to sip on selections of Colorado whiskeys from a variety of distilleries while cozying up near one of the fire pits outside in the beautiful George Hix Riverside Plaza. www.visitestespark.com/events-calendar/winter-events/whiskey-warm-up/

Taste of Vail

April 3-6th, 2024 Authentic Taste The Taste of Vail, in its 32nd year, is a non-profit organization founded in 1990 by a group of food and wine enthusiasts. We support the amazing chefs and wineries of our valley and from all over the world. Moving forward we want to work closely with innovative chefs, vintners, brewers, and distillers who are excited to share their unique perspectives. www.tasteofvail.com

Durango Wine Experience

Apr 26, 2024 – Apr 27, 2024 The Durango Wine Experience is a perennial favorite in Durango each spring. The weekend-long events include educational seminars, wine dinners, and unique tastings, featuring hundreds of wineries from around the world, Colorado artisan spirits, and Durango craft beers. www.durangowine.com

Telluride Food + Vine

June 16, 2024 Telluride Food + Vine is the area’s premier food and wine weekend, providing the ultimate epicurean experience in Colorado’s most beautiful location. www.telluridefoodandvine.com

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F ar Ab o ve Ex p ec t at ions Your Exclusive Ski-In Ski-Out Mountain Retreat

MountainLodgeTelluride.com Heated Pool | Hot Tubs | On-Site Restaurant & Bar | Complimentary Shuttle

Embrace Your Soul Over 40 Natural Hot Springs Features World’s Only Oxygen Infused Geothermal Water Full-Service Day Spa Private Ofuro Soaking Tubs Open Year Round Reservations Required www.dhsresort.com 970-247-0111

Dine Local Listings ASPEN Mawa’s Kitchen 305 Aspen Airport Business Center #F Aspen, CO (970) 710-7096 mawaskitchen.com

Spencer’s Peak 9 at Beaver Run Resort Breckenridge, CO (970) 453-6000 beaverrun.com

The Uptown on Main 304 Main Street Frisco, CO (970) 668-4728 theuptownfrisco.com

COPPER MOUTAIN

Vinny’s Frisco 310 Main Street Frisco, CO (970) 668-0340 vinnysfriscorestaurant.com

Forage & Feast Mountain Top Copper Mountain, CO ( 970) 968-6477 visitcoppermountain.com

CRESTED BUTTE Montanya Distillers 212 Elk Avenue Crested Butte (970) 799-3206 montanyarum.com

GEORGETOWN 511 Rose 511 Rose Street Georgetown, CO (303) 569-5142 511rose. com

STEAMBOAT SPRINGS

Dogwood Cocktail Cabin 309 3rd Street Crested Butte (970) 453-9802 thedogwoodcb.com

Besame 818 Lincoln Avenue Steamboat Springs,CO (970) 761-5681 besamesteamboat.com

DILLON

Mambo 521 Lincoln Ave Steamboat Springs,CO (970) 879-9500 mambos.com

Bistro North 270 Dillon Ridge Road Dillon, CO (970) 485-6591 bistronorthdillon.com

DURANGO Animas Chocolate Company 920 Main Avenue Durango, CO (970) 317-5761 animaschocolatecompany.com Ore House 147 East College Drive Durango, CO (970) 247-5707 orehousedurango.com

FRISCO Frisco Prime 20 Main Street Frisco, CO (970) 668-5900 friscoprime.com

Dine Local Guide - Colorado Mountain Towns

Articles inside

Overlanding! Support!

Ride!

guide G ! MTN town

AURUM STEAMBOAT

KUCU TEQUILA BISTRO

FRISCO PRIME

VINNY’S EUROAMERICAN CUISINE

Mi Casa Mexican Restaurant & Cantina

Spencers Steaks & Spirits

Hearthstone Restaurant

Ten Ways to Enjoy the Breckenridge Distillery

Dining Rootstalk

Radicato

Mawa’s Kitchen Restaurant

Chef Talk TALKING ROOTS WITH CHEF MATT VAWTER

The View Restaurant

New to the Scene

Summit Sommeliers Amy Flannery

COLORADO WINES SHINE

Publishers Greeting