EAT // Winter 2022 by Carly Arnold

an epicurean experience - winter 2022 -

UNDER THE ICE RINK IN BEAVER CREEK | FREE Parking Available TIX TODAY!Get your Dallas String Quartet’s Electric Christmas Lacuna: Tom Hamilton & Holly Bowling Charles Dickens’ A Christmas Carol Christmas with The 5 Browns Rhythmic Circus Holiday Shuffle Josh Turner The Doo Wop Project — Holidays in Harmony Justin Willman – Magic for Humans in Person The Whiffenpoofs of Yale Ilya Yakushev The Choir of Man The HillBenders present: WhoGrass Maxwell Quartet Dance Theatre of Harlem The Simon & Garfunkel Story Chamber Music Society of Lincoln Center Grand Funk Railroad BODYTRAFFIC Apollo’s Fire Anaïs Mitchell + Bonny Light Horseman An Evening of Song and Stories with John Oates featuring Guthrie Trapp The Queen’s Cartoonists Watchhouse (formerly Mandolin Orange) The Lil Smokies Jim Gaffigan Jazz at Lincoln Center Orchestra with Wynton Marsalis Scotty McCreery The Ten Tenors — Love is in the Air YAMATO — The Drummers of Japan Colorado Symphony — Beethoven Symphony No.5 Mardi Gras Mambo feat. The Dirty Dozen Brass Band and Nathan and the Zydeco Cha Cha’s The Four Phantoms in Concert Cirque Mechanics Birdhouse Factory Illusionist Rick Thomas — Mansion of Dreams FruitionMiloš Robert Earl Keen Seong-Jin Cho The British Invasion Goitse Celebrates St. Patrick’s Day Complexions Contemporary Ballet Masters of TheTajSonyaMadagascarIllusionTheMusicalYonchevainRecitalMahalUltimateJohnDenverby Ted Vigil B—The Underwater Bubble Show3020181721272829710121316182125262931 2015103211161719212426147 302012813141617192224261 970.845.TIXS | VILARPAC. ORG Family • Concerts • Comedy • Broadway • Classical • Dance LIVE! IN BEAVER CREEK DECEMBER MARCHFEBRUARY MORE TO BE Announced! MARCHAPRIL (CONTINUED) JANUARY *Programming Subject to Change

CreatingSinceHeirlooms1970 VAILkaratsvail.com970.476.4760VILLAGE DAN TELLEEN 51 years Hinged 14 Karat Gold Collar

CIRCULATION MANAGER David dhakes@vaildaily.comHakes SWIFT COMMUNICATIONS PRESIDENT Bob rbrown@swiftcom.comBrown

2 EAT winter 2022 PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST people. So said Julia Child, though it was Chef Jason Harrison that shared the quote with me. Julia, as she’s known far and wide, had a lot of great little nuggets about food and cooking: If you're afraid of butter, use cream… I believe in red meat. I've often said: red meat and gin… I think every woman should have a blowtorch. I wonder what Julia would have thought of the past year-plus, when our daily habits changed so markedly. I’d hazard a guess that she, like many of us, would have found some measure of comfort in food. Our local restaurants sure have reason to believe so — unprecedented volume has been the story at eatery after eatery, from chefs, owners and servers. While we might not be circumnavigating the globe quite as easily, a little armchair travel — or rather dining table travel — has been front and center. And our local chefs’ response? There seems to be a renewed commitment to the beautiful: a celebration of the flavors and products, with a lot of care. Enjoy this issue of EAT. As always, the chefs and restaurateurs ask us to come in so we can tell the story of their menus and dining rooms. In the following pages are the tales we discovered. Happy EATing, Wren Bova EDITOR

EDITOR’S LETTER

The Vail Daily is a wholly owned subsidiary of COLORADO MOUNTAIN NEWS MEDIA 200 Lindbergh Drive | P.O. Box 1500 Gypsum, Colorado 81637 p. 970.328.6333 | f. 970.328.6409

ART DIRECTION & DESIGN Carly Arnold hello@carlyarnold.comCreative PHOTO EDITOR Dominique taylordmedia@icloud.comTaylor FOUNDER Mark mbricklin@vaildaily.comBricklin MAGAZINE SALES MANAGER Sandie saveil@vaildaily.comAveil

CONTRIBUTORS

VAIL DAILY AD DIRECTOR Danielle dhanson@vaildaily.comHanson EDITOR Wren wren@vaildaily.comBova

ON THE COVER: PHOTO BY DOMINIQUE TAYLOR At Leonora, found in The Sebastian, the Fideos Mariscos is rife with lobster, shrimp, chorizo, sofrito and vermicelli.

VAIL DAILY PUBLISHER Mark mwurzer@vaildaily.comWurzer

Kristin Anderson, Brent Bingham, Katie Coakley, Brenda Himelfarb, Kimberly Nicoletti, Christine Rice, Josh Thoma DESIGN MANAGER Afton apospisilova@cmnm.orgPospíšilová ADVERTISING DESIGN TEAM Jordan Lugibihl, Malisa Samsel

THE PERFECT DAY OR NIGHT OUT 970.306.6161WWW.EDWARDSRIVERWALK.COM Stretching along the banks of the beautiful Eagle River, the Riverwalk experience will amaze your senses. Just minutes from Vail and Beaver Creek and always convenient, free covered parking. ALL OF THIS IS WAITING FOR YOU AT THE RIVERWALK AT EDWARDS. IT’S TIME FOR YOUR PERFECT DAY OR NIGHT OUT. MORE THAN 20 SHOPS & BOUTIQUES, DINING, ENTERTAINMENT, LODGING, WEDDINGS & OUTDOOR EVENTS PLUS RIVERSIDE WALKING TRAILS.

WINTER IS MY FAVORITE SEASON. IT’S THE WAY SNOW FALLS, the cold weather that gives me an excuse to bundle up and all the delicious dishes that come with this time of year. There are hearty soups, roasted winter vegetables and rich pasta dishes that will put you right to sleep after a hard day slaying powder on the mountain.

Dominique Taylor PHOTO

COLORS & TEXTURES

Baby spinach and avocado salad from Vin48: greens, avocado, grapefruit, quinoa, radish and a tamari-grapefruit vinaigrette.

Taste the color of winter

As our eyes are the first things to devour a meal before our first bite, these colors become visual spices that kickstart our senses and prepare our tastebuds for what is to come. As a food photographer, sometimes it is the color of food that is the first thing to make me salivate as I hover over it looking for the best way to showcase it. My hope for this issue is that our photographs have the same effect on you, drawing you in before sending you out to find these amazing creations that our local food and beverage artists have so lovingly crafted for us to enjoy.

This year as I began photographing for EAT magazine, I was also struck by the beautiful colors of winter cuisine. While some may find the season to be somewhat gray, you only have to look at our local restaurant dining tables to find a vivid and diverse winter color palette. Intensely orange butternut squash soup, salads made of brilliant yellow and red beets, dark green spinach and pink citrus fruits along with the bright greens and purples of locally grown micro greens.

PHOTO BY KRISTIN ANDERSON

EDITOR AND FOOD LOVER PHOTO EDITOR’S LETTER 4 EAT winter 2020

(970) www.rockymountaintaco.com393-5187 THE MEXICAN BAR & GRILL Mexican, Tacos, Seafood, Tex-Mex Open for Breakfast, Lunch and Dinner. 160 Railroad Ave. • (970) www.themexicanbg.com470-4309 VAIL MOUNTAIN COFFEE & TEA We offer an exceptional coffee & tea experience right inside the roastery. Enjoy 35 freshly roasted coffees, a full flight of espresso drinks, along with sweet and savory treats baked on-site. Now offering beer and wine. 23698 US Hwy 6&24 in Minturn (970) 827-4008 • www.vailcoffee.com Located in the Meadow Mountain Business Park ROASTERY CAFE www.minturn.org • @GoMinturn • #MakeIt2Minturn All restaurants are located within walking distance of one another, on Minturn’s historic Main Street. Just minutes from both Vail and Beaver Creek Resorts!

MINTURN

Finally

Fresh

Online

SUNRISE Sunrise Minturn serves specialty coffees and breakfast and lunch daily. Experience high quality food in an eco-friendly modern environment. Cocktails also available. 132 Main Street in Minturn (970) www.sunriseminturn.com827-5353

Famous

BC BACKCOUNTRY AT THE COWBOY BAR High Country’s ONLY Wing spot!” Featuring 10 different flavors and 4 different heat levels! 455 Main Street in Minturn www.backcountrywings.com(970)763-5621

One

the Golf

THE SALOON of Colorado’s 10 most historic & iconic restaurants – Denver Post Named to “Best in America” list – Esquire for our Mexican cuisine and margaritas. Specialties include duck, quail, ribs, & steak, locally sourced. Great for groups & families. Reservations accepted. Takeout/curbside pickup/ to-go Margaritas, cocktails, beer, wine available. Main Street in Minturn (970) www.minturnsaloon.com827-5954

ROCKY MOUNTAIN TACO

Minturn offers unique alternatives for casual dining.

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KIRBY COSMOS BBQ

The best BBQ in the Vail Valley, our BBQ hails from Asheville, NC and Greenville, SC. Sit back, relax, roll up your sleeves and enjoy. 474 Main Street in Minturn (970) www.kirbycosmos.com827-9027

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for

MAGUSTOS Magustos is where you

The only thing missing is Course! for our extensive salad bar and grillyour-own surf and turf! great location for large groups and families to get out of their seats and mingle over the grill. Main St. in Minturn (970) www.minturncountryclub.com827-4114

“The

MINTURN COUNTRY CLUB STEAKHOUSE

Leave

THAI KITCHEN authentic Thai food in a ski town! appetizers, soups, noodle dishes, curry dishes and sautéed entrées. room for dessert! ordering and take-out available Main St. in Minturn (970) www.thaikitchenminturn.com445-7499 go bar huge variety of appetizers and sides, scrumptious salads, specialty or build your own burgers and pizza, pasta, subs, sandwiches and wraps. Wide selection of beer and cocktails. Open late and offering delivery. 101 Main Street in Minturn • (970) 827-5450 www.magustos.net

food! A

Known

WINGS

The World’s Most Best Tacos! Authentic Mexican cuisine made fresh from quality ingredients. 291 Main St. •

6 EAT winter 2022 56 LAST BITE Winter is citrus season. 46 PACKING A PUNCH For such little leaves, microgreens deliver big on flavor, texture and nutrients. BY WREN BOVA 11 PHOTO GALLERY Beautiful creations from talented chefs. BY DOMINIQUE TAYLOR 53 WINE ALL THE TIME Sommeliers aren’t just for restaurants anymore. BY WREN BOVA 48 ADULT BEVERAGES Go ahead, treat yourself... BY EAT STAFF 20 THE COMPENDIUMEAT Snapshot views of the valley's best restaurants. BY EAT STAFF

RAITMANART.COM 970.476.4883 INBRECKENRIDGE 421S.MAINST.&100N.MAINST. 223GORECREEKDR.INVAIL FINDFINEARTBYTHECREEKINBEAUTIFULVAILVILLAGE. ARTMAKESOURWORLDBEAUTIFUL.MAKEYOURHOMEYOURSANCTUARY. “MORNINGLIGHTS”OILONCANVAS40”TALLX60”WIDEROGERHAYDENJOHNSON

KRISTA DRISCOLL Writer

SANDIE AVEIL Magazine Sales Manager

Favorite spice this season: Love the aroma of sage. Been making sagegarlic brown butter sauce with toasted walnuts tossed with butternut squash ravioli, so quick to make and so good. Can’t get enough: Granola with pomegranate seeds, every day, never get sick of it. Adult beverage of choice: Craft beer, particularly anything hoppy or sour. Go-to comfort food: Mac and cheese. Favorite street food: Tacos or pierogis. If you could have any dinner guests, living or dead: Any of the friends and family I haven’t seen since before COVID.

8 EAT winter 2022

Favorite spice this season: Allspice. Can’t get enough: Crepes. Adult beverage of choice: Hurricane. Go-to comfort food: Rice pudding. Favorite street food: Chicken kabob. If you could have any dinner guests, living or dead: Robert Plant and Roger Daltry. WREN BOVA Editor Favorite spice this season: Za’atar. Can’t get enough: Dim sum. Adult beverage of choice: Red, red wine. Go-to comfort food: Bread and butter. Favorite street food: Tacos are the perfect food. If you could have any dinner guests, living or dead: Sure would be nice to see my grandparents again.

KIMBERLY NICOLETTI Writer

DOMINIQUE TAYLOR Photo Editor and Writer

CONTRIBUTORS

BRENDA HIMELFARB Writer Favorite spice this season: Dill weed (in soup). Can’t get enough: Baklava. Adult beverage of choice: Prosecco. Go-to comfort food: Rye toast. Favorite street food: Nathan’s Hot Dogs. If you could have any dinner guests, living or dead: Christopher Hitchens, George Will, Gene Weingarten and Nora Ephron.

Favorite spice this season: Cinnamon. Can’t get enough: Bread. Adult beverage of choice: Gin and tonic. Go-to comfort food: Anything with noodles. Favorite street food: Pierogis. If you could have any dinner guests, living or dead: Good friends that I haven’t seen in a while.

Favorite spice this season: Ginger and paprika from a recent trip to Morocco. Can’t get enough: Soups with noodles: ramen, pho, etc. Adult beverage of choice: Mexican coffee. Go-to comfort food: Leek and potato soup or my friend’s tomatorosemary soup. Favorite street food: Dumplings. If you could have any dinner guests, living or dead: The Dalai Lama and Prince (at the same time).

CARLY ARNOLD Designer Favorite spice this season: Sage. Can’t get enough of: Sushi. Adult beverage of choice: A craft beer or a Gardener from Matsuhisa. Go-to comfort food: Pho. Favorite street food: Dumplings. If you could have any dinner guests, living or dead: The Beatles.

KRISTIN ANDERSON Photographer

Favorite spice this season: Ginger. Can’t get enough: Cheesesteaks. Adult beverage of choice: Hot Toddy of any kind. Go-to comfort food: Pho or miso soup. Favorite street food: Hot Italian sandwich.sausage If you could have any dinner guests, living or dead: Seth Rogen.

KATIE COAKLEY Writer Favorite spice this season: Can harissa count as a spice? Can’t get enough: Ramen. I love how it can be as fancy or as bare bones as you like. Adult beverage of choice: Whisky. Go-to comfort food: Beef Stroganoff. Favorite street food: Papas rellenos. If you could have any dinner guests, living or dead: Amelia Earhart, Ruth Bader Ginsburg and Marlene Dietrich. I'd just sit back and listen to stories.

114 Beaver Creek Plaza Beaver Creek, CO 81620 970-949-7020

tahini

PHOTO BY DOMINIQUE TAYLOR

The Gravity Bowl with heirloom grains, roasted seasonal vegetables, beans, avocado, dressing and a matcha latte from Slope Room.

chicken, sweet peppers and onions, served with warm tortillas and all the fixings.

El Segundo’s flame-grilled fajitas with marinated

chile-lime-

PHOTO BY DOMINIQUE TAYLOR

Pan-seared scallops, cauliflower puree, roasted baby carrots and pistachio-grape relish from Grouse Mountain Grill.

Sabor Salad with chicken, greens, cashews, cranberries, pumpkin seeds and radish from El Sabor.

PHOTO BY DOMINIQUE TAYLOR

Flame’s roasted elk loin with huckleberrybraised red cabbage and juniper jus.

PHOTO BY DOMINQUE TAYLOR

18 EAT winter 2022 20 Alpenrose 21 The Assembly 22 Boardroom Market & Deli 23 El Sabor 24 El Segundo 25 Fondue at Home 26 Four Seasons Vail Flame 27 Four Seasons Vail The Remedy Bar 28 Garfinkel's 29 Grand Hyatt Vail Gessner 30 Gravity Haus Slope Room 31 Grill on the Gore 32 Grouse Mountain Grill 33 Joe's Famous Deli 34 Los Amigos 35 Lauren’s Kitchen 35 Marko’s Pizza 36 Mirabelle Restaurant 37 Montauk Seafood Grill 38 Pepi’s Bar and Restaurant 39 R Farmers' Market 40 Red Maple Catering 41 Russell's 42 The Sebastian Leonora 43 Vin48 HEREEATNOW

“Heart of the Mountain” acrylic on wood panel 60” x 48” 2021 Vail International Gallery vailgallery.com 970 476 2525 10 0 e. meadow dri ve #17 vail, co 81657 Sarah Winkler Heart of the Mountain: Solo Exhibition opening February 19th

by WREN BOVA photos by JOSH THOMA

PRICE $9-$38 ••• AMBIANCE Refreshed rustic with a homey feel ••• SIGNATURE DISH Schnitzel Rockies and Roses — Bavarian pork schnitzel with spätzle and cream sauce VAIL

“We cook it at low heat for several hours, and then we crisp it up in an extremely hot oven for a couple of min utes,” he says. “Sometimes people ask for a steak knife, but it’s so tender you really don’t need one so we give them a spoon instead. It’s an amazing dish.” Served with a fresh baked pretzel, mustard and Obazda cheese, it’s the kind of dish that might elicit good-natured grumblings of envy, adding to the fastpaced jumble of laughter, conversations and cheers throughout the restaurant. “It’s where rustic meets modern, and nobody is displaced,” Alyssa describes Alpenrose, smoothing a hand down one of the beautiful wooden tables fashioned out of reclaimed wood from a European farmhouse. It’s solid yet inviting, just like the restaurant itself. • photos Though the Schnitzel Rockies and Roses is a signature dish — Bavarian pork schnitzel with spätzle, cream sauce and lingonberries — the gondolas on the back patio of Alpenrose are a charming, intimate place to have a fondue and raclette experience.

Though the Thomas have added more options for a variety of diets — vegan, vegetarian, gluten-free and more — the heart and soul of the menu remains rooted in German traditional fare. It’s the sort of food that your grandmother might serve, if your grandmother had practiced each particular dish to the point of perfection. The bratwurst, schnitzel and rosti have their own fan clubs, but for Josh there is a singular favorite: the pork shank.

ALPENROSE

100 EAST MEADOW DRIVE #25 | VAIL | 970.476.8899

20 EAT winter 2022

I t is a special person who can take a local icon, reinvigorate it and some how make it both new and familiar, but that seems to be a particular talent of the Thoma family. Walk into the newly redesigned Alpenrose and there is no question of where you are: an al pine ski town. Is it Vail? Is it Germany? In this case it’s a bit of both. “It feels like an old chalet, but it should be fun,” says Alyssa Thoma, who together with her brother, Josh, as well as their parents, own and operate both Alpenrose and Almresi in Vail. “Yes, like a skihütte — a ski hut,” Josh adds. “Everything feels really fast, people are eating and drinking and talking — it’s more of a feeling than just coming for dinner.” The energy in the restaurant begins on the front patio, with a view of busy Meadow Drive. In fact, the lively eatery has several different areas to dine in, from the cozy-chic interior rooms to the quieter back patio and even three gondola cars converted for private dining for a fondue and raclette extravaganza. The international staff, many of which can banter with guests in German, is known for its attention to detail and hospitality. A beverage is in order and schnaps are traditional. The zirbenschnaps (a traditional stone pine liquor) are an all-time favorite, explains manager Alyssa — order a shot board and raise a beautifully designed traditional glass to a fantastic day. Alpenrose is also carrying Austrian gin and vodka, perfect for a Lavender Tonic or a Mountain Cow Mule, served in a cute, Insta-wor thy cow mug. More of a bier drinker? Alpenrose has a selection of traditional Bavarian and Austrian beer that will quench even the largest thirst.

21vaildaily com EAGLE

••• AMBIANCE restaurantCommunity-focusedservingseasonal,globally-inspiredfood ••• SIGNATURE DISH Braised short rib THE ASSEMBLY 1143 CAPITOL ST #104A | THEASSEMBLYEAGLE.COMEAGLE|970.328.2828

And for those a bit unsure of what will please the palate, The Assembly offers wine tasting classes for as many as 10 people. Perfect for a holiday party or a gift that everyone can enjoy, these classes revolve around various tasting themes like “Grape Expectations” (a selection of wines from around the world all made using the same grape) or “A Little Skin,” which explores the amber, orange and pink hues between white and red wine. Custom classes are also available. • top left Confit chicken with apple chutney, delicata squash puree and sage. top right White chocolate cashew cheesecake with plums, graham-oat crumble and pomegranate molasses. left Seared sweet potato curry with Swiss chard and sunflower seed pesto, coconut milk foam and curried almonds. Sharing plates start at $11; start at $28

Mackey opened The Assembly in August 2020 as a community-focused restaurant with the vision to bring people together over fresh, seasonal, globally-inspired food, wine and cocktails. With its clean and modern design, complete with an expansive bar and open-concept kitchen, The Assembly has established itself as the place that is perfect for a happy hour gathering or a leisurely meal. With Chef Brandon Utley at the helm, The Assembly continues to add new favorites to the menu, exploring various styles and flavors, tipping traditional on its head. Check out the local Colorado striped bass with dirty rice congee (a Chinese rice porridge); okra and caramelized shallots finish out the dish.

PRICE

“It has been really fun to explore different flavors with Chef Utley,” says Jaimie Mackey. “We’re still very much committed to the idea of global inspiration that we've had since we opened, pulling inspiration and flavor profiles from all over the world and really getting creative.” A twist on “meat and potatoes,” the braised short rib brings North African flavors to the plate with ras el hanout spinach puree. This vibrant, earthy mix of spices brings an additional earthy flavor that pairs beautifully with the crispy confit potatoes and the ribs. Boring old chicken? Not a chance. The confit chicken is paired with sweet and spiced apple chutney, delicata squash purée and crispy shallots and sage — it’s comfort food with a bright new twist. Pair it with the citrusy and earthy 2020 L'Orange, a beautiful blend of Roussanne, Riesling, Chenin, Gewürztraminer, Pinot Gris, Chardonnay and Viognier from Division Winemaking Co.

entrées

by KATIE COAKLEY photos by CHRISTINE RICE

There are certain restaurants that every town needs: a great breakfast place; the quintessential burger joint; an upscale dining option and that perfect in-between option — the place that has great food, a stellar wine list and is casual enough that groups of friends, families and couples can all enjoy it. The Assembly is this place in JaimieEagle.andCaleb

With a wine list that focuses on smaller vineyards and up-and-coming options, winter is a focal point. “We've definitely brought in some more winter-friendly wines,” Mackey said. “Some reds, some great winter whites: Chenins that have seen a little bit of oak, so they've got a little more body, a handful of other Chardonnays — some white wines with a little bit more presence on the palate.”

•

BOARDROOM MARKET & DELI 280 MAIN ST, RIVERWALK, EDWARDS | 970.855.0065 | BOARDROOMDELI.COM PRICE $7-$16 lunch; $7-$11 breakfast ••• AMBIANCE Lively East Coast-style deli with emphasis on fresh, house-made salads, soups and sandwiches with quality meats and breads ••• SIGNATURE DISH Riva Ridge Italian by KIMBERLY NICOLETTI photos by KRISTIN ANDERSON

F inally: A local deli that piles it on, using only the finest ingredients that will impress even the most discriminating East Coast tastes. Having grown up in Ocean City, Mary land, Boardroom Market & Deli Own er-Chef Brad Trumpower knows what it takes to make an outstanding deli. His upbeat, friendly demeanor sets the tone, as he greets his regulars by name, chats with newcomers and occasionally mul titasks in the kitchen to pump out to-go and catering orders. But it’s his breakfast and lunch items that really stand out. With Greek inspirations from his mom and Italian influences from cooking at family-owned Italian restaurants since he was 15, Trumpower started his deli two years ago sourcing that East Coast-type of bread with its special “chew” factor. “The East Coast always had great hoagies,” he says. “Breads are the biggest part of a great sandwich.” Sandwiches like the Cresta Club begin with soft, thick (think ¾ inch) sourdough. Others feature one of about six different fresh breads he brings in daily, like Pepi’s Face Meatball, oozing with provolone and house-made red sauce on French bread. (Gluten-free or wraps are also available, and since every sandwich is custom made to order, substitutes are no problem.) Then comes the quality meat: He imports top-tier pastramis, salamis and prosciuttos directly from Italy; roasts, slices and cooks his roast beef, turkey and chicken breast in house so there are no preservatives; and makes his super-fresh meatballs every morning around 10:30 a.m. Open 7:30 a.m. to 4 p.m. daily, the bright vibe welcomes early mountain adventurers who want a light and healthy breakfast, in the form of a fruit smoothie or fresh granola bowl with berries, Greek yogurt, hemp seed, pepitas and honey, as well as those looking for a more hearty start to their day, with eggs your way, breakfast sandwiches, French toast with bananas and candied pecans, biscuits and gravy or the most popular: a pork green chili breakfast burrito with scrambled eggs, hash browns, cheddar, pico de gallo and avocado (by request). The Boardroom also offers Vail Mountain Coffee and Tea Co. beverages to rev up your day, or Mimosas, Bloody Mary’s, screwdrivers or greyhounds to get it rolling. While you’re fueling up for a day on the mountain, order a grab and go for lunch: Boardroom makes cold sand wiches, from turkey, BLTs and “steep and deep” roast beef to chicken, tuna or shrimp salad sandwiches from 7:30 a.m. Hot sandwiches satisfy your appetite with classics like the French dip, piled high with thinly-sliced, lean roast beef with provolone and a side of au jus; shaved ribeye; chicken wraps with a spicy kick; prosciutto, fresh mozzarella and fig spread on French bread; veggie delights; and the Sawbuck crab cake, with seared blue crab, lettuce, tomato and tartar sauce on a roll. Greek, Caesar, Italian antipasto and mixed green salads are made with fresh-cut greens, while small-batch soups created from scratch rotate daily. With draft beers, IPAs and stouts, hard ciders, wines, prosecco and cock tails like the Ocean City orange crush (made of fresh-squeezed OJ, lem on-lime soda, vodka and triple sec), as well as its inexpensive, freshly made breakfasts, lunches, to-go and catered options, it’s no wonder Boardroom is a favorite in the valley. above Riva Ridge Italian signature sandwich. left Italian wedding soup with house made meatballs, puilled chicken and egg noodles in broth.

22 EAT winter 2022 EDWARDS

While the Nyarit hot chicken sand wich adds a kick with its hot sauce, those looking for a milder experience will find their niche in more classic burgers, piled with all kinds of fixings.

E l Sabor’s dining room and deck views of the Gore, Vail Mountain and Gore Creek aren’t the only outstanding things about this restaurant. Its distinguished Latin American cuisine serves up heritageinspired dishes from South America, Central America, Mexico and Spain. Located near the skier bridge in Lionshead, El Sabor satisfies hungry skiers and riders with its full-service breakfasts, unforgettable and affordable lunches and amazing dinners.

23vaildaily com

Dinners are a stand out with tra ditional Latin American entrees, from chicken enchiladas with asadero cheese, mushroom, onion and chipotle cream sauce to chicken carnitas or barbacoa burritos and enchiladas with roja, verde or mole house margaritas for $6 and $5 shots.” With its superb views, après scene and all-day

withhappyDunlapbestmakeandselectionspartyandextensiveaslope-sideSabortheMule,cocktailswhileofinandHand-squeezedsauce.limesagavenectarresultahalf-dozenselectionsthebestmargaritas,hand-craftedlikeTito’sAlpinePincheColadaandMicheladamakeEloneofthebestplacestocapdayonthemountain.Itslistoftequilasotherliquorsgetthegoing,whilebeerfromMexicoCentralAmericaElSaborunique.“Wehavesomeofthetacosinthevalley,”says.“Andourhourisunbeatable,$3drafts,twotacosfor $7,

“Our tacos stand out because everything’s made from scratch,” says manager Mike Dunlap.

While a lot of other Mexican restaurants’ food nationwide comes from cans and boxes, El Sabor completely bucks that trend by making all of its items in-house with the freshest ingredients. The creative team cooks beefy burgers to perfection and has a penchant for bold flavors.

“Our burgers are a locals’ favorite. They all say we have the best burgers,” he Heartysays. appetizers remain true to traditional, homemade favorites, with nachos packed with all the classics and delicious camarones del diablo — shrimp spiced with garlic and El Sabor’s house pepper blend.

Crisp garden salads reflect the Latin American flavor profile through the chipotle chicken salad and the Southwest Sabor salad with chicken, steak or shrimp. For a more North American take, order the Sabor Salad, with its crunch of radishes and pumpkin seeds, lightly sweetened with cranberries and cashews.

range of tasty offerings, El Sabor is a friendly place to gather with friends and family for memorable mountain experiences with a Latin flair. • top Short rib tacos, salsa, queso con chorizo, guacamole, tortilla chips and a strawberry margarita. above Fried chicken, hot sauce, roja aioli and pickles. page 14 Sabor Salad with greens, cashews, cranberries, pumpkin seeds and radish, with a strawberry margarita. EL SABOR 660 LIONSHEAD PLACE | LIONSQUARE LODGE | VAIL 970.477.4410 | ELSABORVAIL.COM VAILPRICE Appetizers, salads, sandwiches and tacos: $8-$20; entrees: $16-$18; fajitas $24-$30 ••• AMBIANCE Slope-side Latin American and American eatery and tequila bar with great views and a sun-facing deck ••• SIGNATURE DISH Tacos and burgers by KIMBERLY NICOLETTI photos by KRISTIN ANDERSON

The lunch menu revolves around a street-cart fare theme, paying tribute to those memorable bites we’ve all discovered on our travels — or at least vicariously, through television food net works. Choose from grilled mahi mahi, avocado, barbacoa or Sabor tacos (the latter features pickled onion, roja aioli, cilantro, cotija cheese, cabbage, chicken or carnitas) or go vegetarian with tacos made from Impossible Burger.

The menu is full of small plates and hand-held bites that can be mixed and matched to create a feast. The trio of the house-made chips with oven-roast ed tomato salsa, chunky guacamole and creamy queso blanco is a good place to start, followed by a selection of El Segundo’s signature tacos. Each taco is served a la carte on a 6-inch tortilla, a size up from a traditional street taco, and the options paint a map of the owners’ culinary journey. A stint slinging Lebanese and Greek food inspired Souvorin to create Zorba the Greek, a kofta-style lamb kabob with garlic and fresh herbs wrapped up with tahini, arugula and tomatocucumber relish. The Baja-style taco grabs a page from Souvorin and Douglas’s other joint venture, Montauk Seafood Grill, and features lightly battered and crispy-fried wild-caught mahi-mahi, with crunchy cabbage salad, pico de gallo and spicy-smoky Baja sauce. It’s also available as a burrito, with cilantrolime rice and black beans. “We stand behind our seafood,” bar manager Matt Hogan says. “Because of our affiliation with our sister restaurant, Montauk, we always have fresh fish on thePairmenu.”atray of tacos with an educational flight assembled from more than 100 tequilas and 50 mezcals by one of the restaurant’s expert mixologists, or grab a cocktail made with fresh-squeezed juices and El Segundo’s special edition blend of Maestro Dobel Diamante Cristalino tequila and catch some early-après sun on the sweeping patio. Souvorin opened El Segundo with Douglas a little more than two years ago — it's called El Segundo because it's Douglas' second restaurant in Vail — but Souvorin says he’s been drawn to the space for years, not only for its prime location but also its convivial layout, with the expansive bar as a focal point and views of Gore Creek through its large picture windows. "But what really makes this place special is our experienced management team," he says. "Ron Girotti, our general manager, and Krista Schmidt, our dining room manager, genuinely care about our guests and our team."

VAIL PRICE Starters $4-$17+; tacos $7-$8; other mains $17-$29; cocktails $10-$40 single or $55-$90 1-liter fiesta size ••• AMBIANCE semi-traditionalHigh-energy,taqueria ••• SIGNATURE DISH Tacos, of course; try the Hot Korean with barbecue Wagyu beef and spicy kimchi or Quesabirria with braised beef and lamb and consommé for dipping by KRISTA DRISCOLL photos by DOMINIQUE TAYLOR

• above A trio of tacos, clockwise from top: crispy pork belly, carne asada and a vegetarian option, the Grateful Veg. left Orange roughy ceviche tostada and an Island Time mango margarita. page 12 Flame-grilled fajitas with chilelime-marinated chicken, sweet peppers and onions, pico de gallo, guacamole, shredded jack cheese, warm tortillas and fresh limes.

ugar skull murals, mosaic pendant lights and a vibrant color palette might hint at a modern Baja vibe, but El Segundo in Vail Village defies classification based solely on its festive first impressions. “I’m always careful to not post us as a Mexican restaurant,” co-owner Dimitri Souvorin says. “I love Mexican food, but we wanted to open a local, family-oriented taqueria more than a MexicanSouvorinrestaurant.”andco-owner Cameron Douglas have accrued decades of experience across the spectrum of the Vail Valley’s restaurant scene, from classic diner food to high-end fine dining, and the menu at El Segundo reflects their varied experiences, with a focus on “cooking things the long way,” Souvorin says. “We make just about everything from scratch — sauces, salsas; we are soaking our beans overnight and cooking them in the morning,” he says. “It’s fun and lighthearted with finedining cooking techniques.”

24 EAT winter 2022 EL SEGUNDO 23 GORE CREEK DRIVE | VAIL 970.763.5470 | ELSEGUNDOVAIL.COM S

••• AMBIANCE Your own home, without any fuss ••• SIGNATURE EXPERIENCE 3-Fondue/4-Course Meal by WREN BOVA photos by DOMINIQUE TAYLOR FONDUE AT HOME FONDUEATHOME.COM1.844.4FONDUE

George grew up eating lots of fondue at home with his parents — they were fans. After leaving home, he ended up having a terrific wine career in his 20s.

From kids to grandparents, friends to bridal parties — there’s really no occasion that can’t accompany fondue.

f you think it’s cheesy you’re right. And that’s a good thing. Having a dinner from Fondue at Home is just about the easiest way to host a dinner party with all the cozy friendliness and none of the stress. They do all the work, and you have all the fun. With his gourmet fondue dinners delivered and set up in your home, Chef-Owner Derek George makes the experience both easy and delicious.

“We use a traditional recipe from Switzerland, with a blend of cheeses that we import,” George explains.

“People love it,” he says. “Honestly, they really do. That’s one of the best things about the business. People are just so happy to be having the experience.”

“The fondue chef comes in and takes about 30 to 40 minutes to get the fondue party set up,” says George. “After it’s all set up, he gives instructions and then leaves you to it.”

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Mixed with crisp white wine, garlic, lemon juice and a touch of Kirschwasser cherry brandy, it’s smooth and flavorful. In addition to the classic baguette cubes, the profusion of dipping options includes apples, cornichon.cocktailcherry-smokedbroccoli,ham,onionsandButtheoptional upgrades take it over the top. The two-fondue/three-course meal includes salad, cheese fondue and a chocolate fondue dessert. But the three-fondue/four-course meal is the real showstopper. In addition to everything in the three-course option, there’s also steak fondue chinoise: Dip prime Black Angus steak and mushrooms in a warm bone broth as well as original sauces. Care to gild the lily? Add jumbo prawns or a lobster tail to the steak fondue chinoise.

All of the equipment, plus little details such as a cork trivet or serving tongs, are included. After the party is done, simply pack the crate up with all the plates and equipment, and it’s picked up and whisked away the following day.

“So when I moved here to the mountains, working in the wine industry, I started inviting friends over for fondue parties,” he says. “They got bigger and bigger, when I finally realized I could create a business out of it.” And so he harnessed his entrepre neurial spirit and created Fondue at Home. Though always popular with visitors, especially families who had rented a house for a ski vacation, the past year-plus has seen an even split of visitors and locals.

“I look at a fondue party as an ‘experience,’” explains George. “It’s not just dining. It’s a way to create memories with your friends and family. The whole nature of fondue is communal where people can share stories over a fondue pot.” And the cheese isn’t bad either. • top Cheese fondue with baguette cubes, apples, broccoli, cherry-smoked ham, cocktail onions and cornichon; steak fondue chinoise with prime Black Angus steak and mushrooms, bone broth, lobster tail and dipping sauces. above Chocolate fondue with a variety of dipping treats offers a sweet finish to the meal. left Derek George's cheese fondue is made with a blend of cheeses imported from Europe.

PRICE Starting at $38 per adult and $24 per child

Other options for interaction include the chilled shellfish tower and the 30oz Wagyu Tomahawk steak, one of the signature dishes at Flame. This substantial steak is delivered tableside and sliced to share.

PRICE Soups and salads start at $15; Mains start at $34 COAKLEY

••• AMBIANCE Mountain casual destination with a cure for what ails you ••• SIGNATURE DISH Any of the primal cuts cooked on the grill by KATIE

The charred cauliflower steak provides a vegan option for a classic carnivore experience; the Dover sole meuinere is light and flavorful—a twist on a classic that dispenses with dated elements and elevates the rest. And if game is afoot, don’t miss the roasted elk loin served with huckleberry braised red cabbage and juniper jus. Save room for the extras: enhancements like habanero bacon-wrapped scallops and pan-seared foie gras and sides like crispy Brussel sprouts and duck confit fingerling potatoes only elevate and already memorable experience. If there is room for something sweet, consider the honey cheesecake made with goat cheese and served with home made fig ice cream, candied walnuts and a balsamic glaze or try one of the homemade ice creams or sorbets—the lemon basil is particularly delightful. • top 10-ounce New York strip with sautéed local mushrooms. above Dover sole meunière with organic kale, baby beets and almond lemon brown butter. left Charred cauliflower steak with celeriac puree, mushrooms, pickled shallots and vegan jus. page 15 Roasted elk loin with huckleberrybraised red cabbage and juniper jus.

FLAMEFOURSEASONS

26 EAT winter 2022 C harred; grilled; seared; roasted; crispy…reading the menu at Flame at the Four Seasons Resort Vail is a bit like perusing a thesaurus in search of the perfect adjective. Serving up “modern mountain cuisine,” Flame takes its name seriously yet is far from being just another steak house. Featuring a variety of seafood, hearty vegetarian options and yes, plenty of steak, Flame is one of those rare dining destinations that can satisfy the pickiest palate in any generation. Start your epicurean journey with a bit of light: a 7x Ranch Wagyu beef fat candle, to be exact. Developed by Simon Purvis, executive chef of Four Seasons Resort and Residences Vail, the candles are made from the fat trimmings of excess Wagyu beef offered throughout the menu. Lit by a torch—and just one of the table-side presentation options on the menu--the rendered beef fat melts, picking up the rosemary and other spices on the plate before transforming into a novel alternative to butter or oil for dipping. Then comes the task of narrowing down the rest of the meal. Flame’s menu is organized with starters and soups, raw bar seafood options and starters; it would be easy to simply stop here and sample a bit of everything. However, that would leave two-thirds of the menu unexplored and that’s simply not acceptable. It’s said that we “eat with our eyes first,” so continue with the dramatic and order the charred fall squash soup, a rich and velvety concoction that’s poured over mole marshmallow mountains, and the crispy tempura avocado roll, decadent mouthfulls of spicy ahi tuna, crispy shallots, caviar and a homemade ponzu sauce that is drizzled over the rolls. These opportunities to get out and meet his guests are something that Chef Purvis enjoys. “Chefs are always in the kitchen,” he says. “To get to come out and see the guest’s reaction to the candle or the soup or the roll, it’s what I enjoy.”

photos by DOMINIQUE TAYLOR ONE VAIL ROAD | VAIL | FOURSEASONS.COM/VAIL/DINING/RESTAURANTS/FLAME/970.477.8650

Javier, who has worked as a waiter at Flame for several years, said that it’s a showstopper: Requests for the Tomahawk spike after a table orders it. In addition to the various cuts of steak, there are plenty of other options for vegans, vegetarians, pescatarians and almost any other “-arian.”

VAIL VAIL

DOMINIQUE TAYLOR VAIL PRICE Soups and salads start at $16; mains start at $25 ••• AMBIANCE Mountain casual destination with a cure for what ails you ••• SIGNATURE DISH Lobster toast

ONE VAIL ROAD | VAIL | FOURSEASONS.COM/VAIL/DINING/LOUNGES/THE_REMEDY_BAR/970.477.8600THE REMEDY BAR FOUR SEASONS VAIL

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Other popular options are a miso-glazed salmon with charred bok choy and a crispy chicken sandwich with gochujang for those who enjoy a spicy life. This winter will bring some changes to The Remedy’s menu with Chef Purvis looking to the east for some new tastes. He’s inspired by his time in Singapore, Bali, Australia and the Indian flavors of his native England – keep an eye out for some fun new dishes to arrive in the new year. • top left Wild mushroom flatbread with white sauce, mozzarella, Italian sausage and caramelized onion. top right Quinoa salad with butternut squash, edamame, pepitas, goat cheese, baby kale, oranges and honey-sage dressing. left Lobster toast with avocado, green goddess lobster salad, watermelon radish, preserved lemon and ciabatta. by COAKLEY by

KATIE

T he sun disappears early in the winter but there’s an upside: Lux uriating at the outdoor firepits or by the massive double-sided fireplace at The Remedy Bar feels even cozier in the evening. Located at Four Seasons Resort Vail, a visit to this mountain-chic bar ticks all the boxes for a stellar evening. The Remedy Bar manages to maintain a chic vibe without falling into pretension. Floor-to-ceiling windows make a spacious location seem expansive; stone and leather décor is inviting and chic. There are TVs that are great for watching the game (including a 165” version) yet are unobtrusive when conversation is at hand and a variety of seating options (one guest was almost supine on a bench seat, completely at his ease) suit almost any group. At the center, a square stone bar holds court — this is where the magic happens. Crafting elixirs “to cure what ails you,” The Remedy’s cocktail menu takes guests on a journey that starts with classics like The Remedy Old Fashioned and leads to exotic locales like the distinctively purple Maui of the Valley with butterfly pea shoot flower infused vodka, Lilikoi, Campari and Prosecco and the Te Blanco, with Earl Grey-infused rum, oat milk and honey. Wine, beer, spirits and mocktails are also on offer. And though the drinks are divine, The Remedy is one of those rare bars where the food is just as good as the libations. Chef Simon Purvis offers playful twists on classic fare as well as options that are quickly becoming favorites. The charred Caesar salad is what salads should aspire to be (if greens have any gumption). With grilled baby gem lettuce, grilled artichokes, sundried tomatoes, parmesan and ciabatta croutons, this Caesar’s flavors are an oration on the beauty of creamy, tart and crunchy. Looking for a little more decadence? Try the lobster toast — it’s claws and tails over any other avocado toast out there with watermelon radish and preserved lemon balancing out the richness of the lobster and avocado. Order several starters to share but don’t miss out on the mains. The Remedy Burger is a shining example of how even a classic burger can dream big with bacon jam and chipotle aioli.

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Continuing on the crustacean train, the jumbo lump crab melt is a true two-handed sandwich with so much crab that you might feel the need to scuttle out the door rather than walk.

28 EAT winter 2022 L ocated right across from the Eagle Bahn Gondola at Lionshead, Garfinkel’s is a legendary cornerstone of the après ski scene in Vail. It’s also a family-friendly place to grab burgers, sandwiches, salads and finger food, in addition to upscale dinner selections, so bring your appetite. While locals still love the largeportion nachos, chicken fingers, burgers and French dip, Garfinkel’s prides itself on its affordable fine dining cuisine — and overall great food and drink prices. Hand-cut ribeye and prime rib, served in generous 14-ounce portions with fresh sauteed vegetables and choice of fries, baked potato or mashed potatoes, are both under $33. The roasted chicken and Atlantic salmon come in under $25. Pasta dishes include a tasty chicken parm with extra provolone cheese, a creamy alfredo or cheese tortellini in a citrus marinara and parmesan cheese with options to add chicken or salmon. Vegans particularly appreciate the vegan Bolognese, made with Impossible Burger, roasted tomatoes, garlic, basil, tomato sauces and Tuscan breadcrumbs. Starters like quesadillas, lettuce wraps, chips and salsa, burrata cheese and edamame sauteed in Pacific Rim sauce hit the spot, while the chicken wing sauces add a zing, whether it’s the house dressing, buffalo, jerk dry rub, barbecue, Thai peanut, Thai chili or strawberry habanero. All of the burgers — beef, veggie or chicken — include one complimentary topping, as well as mashed potatoes and fries or chips; gluten-free buns are available too.

Garf’s first gained traction as a ski bar nearly three decades ago, and it’s still a hot-spot hangout. Photos of patrons, athletes and local events line the walls. Along with a ski and snowboard collection that spans the decades, Garf’s highlights all the good times locals and visitors have had there.

Freshly made soups and salads, from the Caesar or buffalo chicken to the Southwest chicken salad or wedge salad, offer a light and healthy option. And, Garf’s, as the locals call it, caters to kids with a special menu.

“It gives you a traditional feeling,” says Mike Dunlap, Garfinkel’s general manager. “Being a 28-year-old ski bar, we haven’t changed the atmosphere. Because Vail’s gone through so much change, it’s refreshing to keep the old memories. It’s a casual, comfortable restaurant and bar.” Its slope-side location, fresh meals and apps and extensive drink menu have all resulted in Garf’s earning the Vail Daily Reader’s Choice Poll for best deck, best après and best sports bar. It’s a great, and more affordable, option to eating on the mountain during a ski day, especially during sunny days on the deck. And, you can’t beat après, with Garf’s variety of wine, beer and spirits. The bar offers a dozen specialty cocktails, including the Garf’s Bloody (with Breckenridge chili vodka), the Patio Punch crafted with Deep Eddy lemon vodka, ginger beer and blackberry, or the spicy mule. Hot drinks warm the afternoon with hot spiced red wine, toddies and spiked hot chocolates, Irish coffee and hot apple pie. Oh, and speaking of sweet notes, check out Hayley’s fudge brownie sundae, Lynsey’s lava cake or the New York cheesecake. They’re all sure to please. • top Vegan Bolognese with Impossible Burger and roasted tomatoes. above Grilled salmon and lemon with asparagus and a mixed salad. by

GARFINKEL’S 536 EAST LIONSHEAD CIRCLE | ACROSS FROM EAGLE BAHN GONDOLA 970.476.3789 | GARFSVAIL.COM by KIMBERLY NICOLETTI photos

KRISTIN ANDERSON VAIL PRICE Dinner entrees: $18-$32; burgers, sandwiches and wraps: $14-$18 ••• AMBIANCE Lively slope-side watering hole serving lunch, apres-ski and dinner ••• SIGNATURE DISH VeganAtlanticBolognese,salmon

“I like taking familiar ingredients and preparing them in an unfamiliar way, or taking an unfamiliar ingredient and preparing it in a familiar way,” Cox says.

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The chefs build on basic flavor pro files; for example, they add dried cran berries to the creamy butternut squash puree, along with cranberry sauce and Brussels sprouts to complement the hazelnut-crusted rainbow trout. They’re happy to cater to special dietary needs and love visiting guests. “We have no problems accommo dating people, even with severe dietary restrictions. We’ll come out and cus tomize it for people,” Cox says. “We’re here to take care of people. We want them to feel like they’re at home here, so if we can do it, we do it,” Cox says.

Foosball tables with plexiglass tops that can either be used for dining or games. Whether you’re hanging out at the neighboring Market; sipping wine, a craft beer or creative cocktail like the Smashed Scotsman; or enjoying a relaxing dinner at Gessner, Grand Hyatt Vail offerings are sure to result in lasting memories.

by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR

PRICE $14-18$30-$60appetizers;entrees ••• AMBIANCE Relaxed Mountain Fine Dining ••• SIGNATURE DISH Duck breast with roasted carrots, quinoa, ginger and orange GESSNER GRAND HYATT VAIL | 1300 WESTHAVEN DRIVE | HYATT.COM/VAIL | 970.476.1234

• above Duck breast, roasted carrots, quinoa, ginger and orange. left Hazelnut-crusted rainbow trout with Brussels sprouts, butternut squash and cranberry sauce.

A t Gessner Restaurant and Bar, guests enjoy Alpine and Colorado inspired meals while gazing at the snow-lined Gore Creek and Vail Mountain’s aspen groves. The inviting dining room opens to a wall of windows, while, on the opposite end, warm, wood-paneled nooks with private booths nestle diners in their own little AlpineNamedchalet.after the first man to catalogue alpine plant and animal species in Switzerland in the early 1500s, Gessner Restaurant honors the mountain traditions of Switzerland, while fusing new American, Colorado influences into its menu. “Much like Gessner’s excursions, we tempt you to take a journey of your senses and explore the flavors of our menus, discovering our regionally sourced ingredients, globally inspired techniques and uniquely curated preparations,” the menu states. As Grand Hyatt Vail’s signature restaurant, Gessner features elevated one-pot meals, light salads, hearty soups, vegetarian specialties and Rocky Mountain-inspired game entrees. Local ly-sourced ingredients, including inter nationally-renowned cheese from Hay stack Mountain Creamery in Longmont and family-farm-raised, hand-trimmed meats from River Bear American Meats in Denver, form the basis of the menu. Executive Chef Pierson Shields and Chef de Cuisine Kyle Cox purposefully kept the menu small and approachable. They tend to use two to three accom panying ingredients prepared a couple different ways, rather than overloading a dish with too many different flavors. For example, the 8-oz filet features broccoli served in a variety of ways, while the fresh and slightly sweet beet variations starter presents roasted and pickled beets and greens embellished with citrus.

“There is a lot for people to choose from,” says Shields. "We focus a lot on honoring the tradition within Vail, and there is a lot of tradition with this building."Inaddition to Gessner’s desserts that will thrill kids and adults alike including tableside s’mores (with house-made graham crackers and marshmallows and local chocolate) families cook on a 5-inch firepit at the table, or a chocolate bomb that opens into chocolate cake, macarons and petit fours once you crack it with a wooden hammer — The Gore Creek Market is the resorts fast casual option for families and guests alike. Gore Creek Market features sandwiches, pizza, chef-made salads and adventurepackaged fare feature local ingredients. Plus, there's three 70" TV's with Xbox and Play-station game consoles.

Slope Room promises an elevated dining experience based on three ideals: The food must be healthy, good for the environment and provide an exceptional experience. • above Charcuterie Grinder with Elevation country ham, salami, Gruyere, arugula, red onion and Italian dressing. left Smoked Salmon toast, sourdough bread, dill cream cheese, capers and pickled onions. page 11 The Gravity Bowl with heirloom grains, roasted seasonal vegetables, beans, avocado, tahini dressing and a matcha latte.

Seasonally-inspiredshine. cocktails like hot buttered rum and mulled wine join signature drinks such as the corn old fashioned, a unique take on a classic, incorporating corn-based whiskey, chocolate mole bitters and charred corn.

VAIL 352 E. MEADOW DRIVE | VAIL 970.476.6836 | SLOPEROOM.COM SLOPE ROOM GRAVITY HAUS PRICE Breakfast, $10-$20; lunch, $12-$35; dinner, entrees mid $40 with specialty specialty cuts and chips up to $100 ••• AMBIANCE Sophisticated yet cozy restaurant and bar that pays homage to the sexy and dangerous allure of the Old West ••• SIGNATURE DISH Whole pasture-raised chicken, 32 oz. porterhouse by KIMBERLY NICOLETTI photos by DOMINIQUE TAYLOR

“We’re offering cocktails that embody the winter season, with warmer, bold and winter-baking-spice drinks and hot cocktails for après ski and dinner,” says Manager Alex Favorule. Sommelier Josiah Rozales has overhauled the wine menu, with an eye on high-alpine wine regions. “We want to bring in those classic regions, like California, Bordeaux and Burgundy but also offer more eclectic wines that you might not see in a mountain town,” Favorule says.

30 EAT winter 2022 W ith its opulent blue booths and rich wood floors and ceilings, Slope Room invites its guests to “step back in time and forward in spirit.” Designed around the concept of hospitality and innovative, New American cuisine, Slope Room has a come-as-you are alpine ambiance. “It’s a place you celebrate special occasions,” says Executive Chef Alberto Soto. “It’s one big dinner party at night with everyone having a good time.” The alpine bistro was founded on sustainability. Chefs employ local producers because, “it’s not only what makes us feel good, but it tastes good, as well,” Soto says. They support four generations of ranchers who, with Christensen Ranch, raise cattle naturally, roaming the Eastern Colorado plains. They also bring in dry-aged bison ribeye from 777 Bison Ranch, a family operation in South Dakota. AA-grade eggs come from free-range, pasture-raised hens that eat certified, non-GMO feed at City Farm Colorado in Montrose. Breads are freshly baked at Michel’s Bakery in Avon and Hovey & Harrison in Edwards. With its largely expanded menu this season, Slope Room invites you to sit back and indulge in unfussy, yet creative dishes. This year, the restaurant moves from breakfast counter service to full-service breakfasts, complete with breakfast burritos, eggs Benedict, French toast, fresh smoothies and more. The vibrant offerings help you start the day in color, whether it’s with the bright pink of smoked salmon toast or the electric green of a matcha latte. The avocado toast on sourdough includes the crunch of powerhouse sunflower seeds and the bite of microgreens — a virtuous option. Or dive into the a breakfast burrito stuffed with chorizo, Oaxaca cheese, pico de gallo and refried beans for a full-throttle meal that will carry you through a day on the slopes. The lunch menu includes starters like brothy mussels with merguez sausage made in-house with Colorado lamb. The charcuterie grinder is layered cured meats and cheese, while the Gravity Bowl is packed with whole grains, roasted veggies and beans — grilled chicken is optional. Slope Room’s New American menu features Mexican, Asian and even some Italian flavor profiles. For instance, rather than a typical chicken sandwich for lunch, Soto has created a breast encrusted in blue corn meal for texture, tossed in spices and served with a house-made pickle. Dinner becomes an extravagant meal with starters like cured salmon, grilled cauliflower and bone broth. Entrees range from black cod with wild mushrooms to Bolognese and specialty cuts of steaks, pork chops and Scottish salmon. Whether it’s the main protein or sides, chefs source pristine ingredients and let their natural flavors

Executive Chef John Zavoral, who spent the last four-plus years cooking Mediterranean cuisine in Beaver Creek, joins the new management team this winter. “With new management and our new executive chef, we’re really elevating the experience for our Nordic guests and anyone who wants to come out for lunch,” says Jessie Klehfoth, marketing and communications director.

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I n wintertime, Grill on the Gore transforms into a cozy Nordic skiing lodge, warming guests with a flavorful and bottomless — soup buffet. Every day from 11 a.m. to 3 p.m., the buffet features three soups: a vegetarian option, a protein based soup like chicken noodle, and the signature bison chili. The chili has changed from years past, and is now more classic with hearty portions of bison mixed into a delicious blend of spices, tomatoes, onions and jalapeños.

There’s no better way to start a winter day of activities than with a caffe latte or espresso shot at Grill on the Gore, no better way to bolster it than with a gourmet soup buffet. And, of course, capping it off with an après drink while taking in the mountain views is the perfect way to end the afternoon. • above Bison chili with sour cream, jalapeños and cheese, with cornbread on the side. by

VAIL GRILL ON THE GORE VAIL GOLF & NORDIC CLUBHOUSE | 1775 SUNBURST DRIVE | VAIL 970.477.5277 | GRILLONTHEGORE.COM by KIMBERLY NICOLETTI photos

Grill on the Gore rotates 25-30 different soups throughout the winter. All are made from scratch, in-house every morning with the freshest, locally-sourced ingredients. A variety of soup toppings, artisan breads and cowboy cornbread — spiced with jalapeños, chipotle powder and cheese — accompany the buffet. While the buffet attracts skiers, snowshoers and fat bikers before or after they hit the Nordic trails, Grill on the Gore’s free parking and bus stop make it an easy lunch destination.

“There is something magical about enjoying a steaming hot bowl of soup while gazing out the window at the snow-covered mountain peaks of the Gore Range,” says Christofer Desseauve, food and beverage general manager. And, on sunny days, the large patio accommodates guests with cozy firepits.

JESSIE KLEHFOTH PRICE $12 bottomless soup buffet ••• AMBIANCE Comfortable, casual warm soup buffet with stunning views ••• SIGNATURE DISH Bison chili

Desseauve plans to make the familyfriendly buffet even more welcoming by being there just about daily. “In a lot of places, you don’t get to interact with management, but I’ll likely provide the service, so it’s a great oppor tunity for guests to meet us, see what we love and how we care,” he says.

Located at Vail Nordic Center's recently renovated clubhouse, it’s the perfect escape from the crowded village scene. And the views just can’t be beat: Floor-to-ceiling windows open to the Nordic Center's snowy, expansive ski trails, punctuated by the most stunning view of the Gore Range.

In addition to the buffet, the bar is open from 11 a.m. to 3 p.m. Drafts include brews from Vail, Breckenridge, Golden, Longmont and Fort Collins.

Wines are available by the glass and bottle. Specialty cocktails are custom made, paying close attention to what pairs well with the soup buffet, and the Nordic Center in general. For example, the 10th Mountain Manhattan gives a nod to the World War II troops with its local 10th Mountain bourbon whiskey, while the Mountain View Marg complements jalapeño-spiced soups. Signature hot cocktails are sure to warm both your body and spirit, with mulled wine, peppermint schnapps and hot cocoa, warm rum, Irish coffee and hot apple pie made from Tuaca and apple cider. And don’t miss this season’s signature cocktail: Hole 16 features honey from bees kept right on the course grounds.

32 EAT winter 2022 GROUSE MOUNTAIN GRILL 141 SCOTT HILL ROAD | THE PINES LODGE | BEAVER CREEK | 970.949.0600 | GROUSEMOUNTAINGRILL.COM

PRICE Appetizers start at $12; entrées start at $42 ••• AMBIANCE New American fine dining with classic mountain ambiance ••• SIGNATURE DISH Pretzel-crusted pork chop with honey-Dijon cream sauce by KATIE COAKLEY photos

DOMINIQUE TAYLOR CREEKBEAVER

T here’s an old saying that you eat with your eyes first; if that’s true, guests at Grouse Mountain Grill might be satiated before even taking a seat. With expansive views of Bea ver Creek, the setting of this beloved restaurant is one of the best. But if a glance at the white linen tablecloths or the soothing strains of Tony Gulizia in vites the idea that this just another highend dining experience, it’s time to leave preconceived notions with the valet. Known for its New American fare, Grouse Mountain Grill manages to blur the lines between seemingly disparate ideas: fresh takes on classic fare; endless energy from experienced staff; and Executive Chef Bryan Wilson's fine fare without pretense. But as with many opposites that attract, the resulting experience is worth savoring. After a glance at the wine list, leave the decision to an expert: Wine director and sommelier Andrew Weakly can perfectly pair anything on the menu from tater tots to tartare. Yes, tater tots. Begin your paradoxical perambulations with the hand-rolled tater tots, a delicate delight that’s culinarily about as far away from elementary school as you could imagine. A fluffy, flavorful center is perfectly encased in crunch — share these with the table or you might end up snacking to satiety too soon.

The menu is filled with dishes that have ascended to legend, such as the lobster mascarpone with crispy gyoza and the Ritz-crusted walleye. These items are mainstays on the menu or mutiny abounds. But one bite of the indulgent lobster or the perfectly crusted walleye (rumored to be a recipe handed down by grandma) and mutiny doesn’t seem like an overreaction for exclusion. But along with these favorites are welcome newcomers, such as the Ha waiian yellowfin poke and the pan seared scallops with cauliflower puree, roasted baby carrots and pistachio grape-relish. Celebrate the season with the crispy duck confit and butternut squash risotto, or the veal osso buco — fall-off-the-bone tender on a cloud of creamy polenta with sautéed spinach and pickled onion rings. It’s an experience that will ruin you in all the right ways: Henceforth, all onion rings should be pickled.

If just the tiniest bit of space remains, consider the donut puffs, served with a trio of dipping sauces. They’re easy to share — but you might not want to. • top left Munson Farms pumpkin soup, candied pecans and spiced whipped cream. top right Colorado beef tenderloin, pave, grilled asparagus and beef jus. left Pretzel-crusted pork chop, honey-Dijon cream sauce, Anson Mills grit cake and charred broccolini. page 13 Pan-seared scallops, cauliflower puree, roasted baby carrots and pistachiogrape relish. by

33vaildaily com JOE’S FAMOUS DELI 288 BRIDGE STREET | VAIL 970.479.7580 | JOESFAMOUSDELI.COM VAIL T

here’s just nothing like a good old-fashioned deli. The kind of place where you meet the owner and do the schmooze while scarfing down a great breakfast before beginning your day, or head in for a bedtime snack when you want something nourishing and filling after a long day. Well, you can do just that when in Vail Village. Just walk up Bridge Street and you’ll find Joe’s Famous Deli, a quaint little place on the way to the mountain. For more than 20 years the deli has been a mainstay in town, serving up breakfast, soups, sandwiches and its famous homemade ice cream, 7 days a week from 7 a.m. to 9 p.m., and until 10 p.m. on holiday weeks. If you’re in a hurry to get up the hill, just pick up a fresh breakfast sandwich — say, a bagel and lox with cream cheese, capers and other classic accoutrements, sausage and egg between two Belgian waffles or even a Powder Day Burrito with two scrambled eggs, bacon, cheese and rosemary-roasted potatoes wrapped in a tortilla. Just throw it in your backpack and head out. Otherwise, hang out and enjoy the friendly, busy ambiance and the steady stream of regulars. Joe’s makes several soups daily and loads of sandwiches including the famous Beef n’ Egg — corned beef and provolone cheese, melted and topped with two overeasy eggs. “When you bite into it, you get it all,” says owner Joe Joyce enthusiastically.” Joe’s serves all sorts of sandwiches or you can build your own. Gluten-free bread? Yes. Vegetarian chili? Most days. Ice cream? Of course — 24 homemade flavors made on site. Winter. Summer. Doesn’t matter. Go for it — your taste buds will love you.

top The Norwegian: smoked salmon, cream cheese, red onion, capers, lettus tomato, choice of bagel. above House-made organic guava sorbet grape relish. left Damici's Hot Italian, capicola, morta della, Genoa salami, pepperoni, provolone, red onion, cherry peppers, vinaigrette. HIMELFARB photos by TAYLOR

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PRICE Breakfast: Starts at $9 Sandwiches: $13.75 ••• AMBIANCE A classic, busy deli with all the trimmings ••• SIGNATURE DISH Damici's Hot Italian sandwich and homemade ice cream by BRENDA

DOMINIQUE

34 EAT Once upon a time there was exactly one place to go for Mexican food in Vail: Los Amigos. Whether it was raucous après ski or summertime fun in the sun, both the dining room and the expansive back deck were filled with margarita-sipping, enchilada-eating diners. The Mexican scene has expanded in Vail, but Los Amigos still has that high-energy atmosphere — and it’s hard to beat the top-of-Bridge-Street location.

“Hospitality rather than service,” he says. “Service is: did the food come out hot, do the drinks arrive on time? And you need to have that. But hospitality is making the customer feel welcomed and loved and respected and comfortable. That all starts will the staff and we have a great staff that has been with us for a while.”

STREET | VAIL |

“Los Amigos has such a great deck,” enthuses Drew Riley, who took over running the restaurant from his father a few years ago. “You can really get that same outdoorsy ‘awe factor,’ just sitting on the deck and having a meal.” And the view of Pepi’s Face doesn’t hurt.

| LOSAMIGOSVAIL.COM PRICE A la carte street tacos start at $5; apps and entrées from $4.50 - $19.75 ••• AMBIANCE Energetic bar and taqueria in the heart of Vail Village ••• SIGNATURE DISH Street tacos and Enchilada Especial Del Azul VAIL

The restaurant has evolved over the years. It originally served all of those Mexican-American classics: stuffed and sauced enchiladas, deep fried chimichangas, sizzling fajitas — all with ride-alongs of rice and beans. And you can still get any of those traditional mainstays. But a few years ago, Riley helped the restaurant embrace a more contemporary style of Mexican food. Lighter, brighter, mix-and-match street tacos join the ranks of the de facto crunchy shredded beef and chicken options. This writer’s recommendation is to go there, and don’t look back. Whether it’s grilled chicken with sweet and spicy mango salsa, or chilemarinated pork served al-pastor-style, the interplay between fresh veggies, succulent meats, house-made salsas and earthy tortillas make each taco a fully self-contained flavor explosion.

“Our most popular taco is our carne asada taco, just a classic taco with special street taco sauce,” Riley says. “But the lobster taco is my favorite taco out there. Lightly breaded in panko, it’s then fried and comes with fish taco sauce and mango salsa. It’s tangy, crunchy and everything you want in a taco. That, paired with a margarita with salt on the rim — I don’t know how you could beat it.” Well, maybe start with the chorizo fundido dip, chorizo and peppers mixed in with melted cheese, ready to be wrapped up in a tortilla or scooped up with a chip. And though the nachos have their own fan club, other starters include wings, jalapeño bean dip and that most demure of Mexi appetizers, guacamole. Everything is served in shareable sizes, part of that “get the party started” vibe. Next on the horizon is a redesigned bar menu, elevating their margarita options. With a new beverage manager focused solely on the energy and ingredients of the bar, expect some magical elixirs. “I’m personally gunning for the Vail Daily’s Best of Margarita section, that’s what we’re looking to do,” Riley says, laughing.Andhis other focus?

Riley sees the local restaurant industry not as businesses competing with one another, but everyone working toward the same goal — customer satisfaction. “I’d really like to give a shout-out to El Segundo, Russell's, Vendettas, Mountain Standard, and all the other restaurants in Vail that are doing a great job,” he says. “I want everyone to have a great experience here. It increases the longevity of Vail as a whole.”Yesit does — one taco at a time. • above A variety of Los Amigos’ street tacos including, pork belly, left, mango chicken, al pastor, carne asada, and grilled veggie. below Chimichanga dish with a side of chips, queso and guacamole. WREN BOVA photos by KRISTIN ANDERSON BRIDGE 970.476.5847

LOS AMIGOS 400

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LAUREN’S KITCHEN 275 MAIN STREET, C106 | RIVERWALK | EDWARDS 970.446.6917 | LAURENSKITCHENEDWARDS.COM

by WREN BOVA photos by DOMINIQUE TAYLOR Two-serving entrees start at $12.25 Soups start at $6.25 Sides start at $4.85 Hours: Monday through Friday 11 a.m. – 5 p.m.; Saturdays Noon-5 p.m.; Closed Sundays Recycling program for entrée and side containers: bring back clean for 5% off next purchase

• above Greek pizza with a house salad and a beer.

f you ever need a handyman, just head to Marko’s Pizzeria in Edwards at lunch time. The classic pizza and pasta joint is buzzing with regulars daily, and proprietor Mark Esteppe is usually in the middle of it all, introducing people to one another or simply shooting the breeze. “We’ve been here for 27 years. We’ve run every other pizza place out of town,” Esteppe says matter-of-factly. And in those 27 years, the formula hasn’t changed much: fresh ingredients, dough made daily, house-made sauces and dressings, plenty of libations. It’s a winningEsteppecombination.claimsthe best Caesar salad around, the dressing zippy with a touch of anchovy and a little hot sauce. Those who want a more substantial starter can go for a famous Marko’s Meatball or Juan’s Spicy Shrimp — but it’s hard to beat the buttery garlic knots. Hot subs, calzones and pastas are in ample supply, and a recent tweak to the house-made marinara and Bolognese sauces is receiving rave reviews. But the pizza remains the number-one favorite. Though the house dough is a chewy delight, there’s a gluten-free option too. The menu includes all the classics you’d expect, but delve further into the list and you’ll discover such local favorites as the Sweet Border (pepperoni, pineapple, jalapeño and cilantro), the Chicken Pesto (fresh basil pesto, chicken, tomato slices and garlic) or the Taco (red onions, sausage, tomato, ground beef, green chiles and special sauce). Or just take a dough ball home and do it Theyourself.family-friendly restaurant welcomes soccer teams, and has become a beacon for those who want to eat later as they serve until 10 p.m. daily. With plenty of beer on tap and in bottles, plus a menu that’s full of Italian wines, it’s an easy place to stop and stay for a while.

35 EDWARDS MARKO’S PIZZA 57 EDWARDS ACCESS ROAD #7 | EDWARDS | 970.926.7003 | MARKOSPIZZA.COM I

In fact, her grab n' go options have dietary restriction labeling, so it's easy for people to find what they need. Thanks to a childhood spent in the South, McElroy has an intuitive under standing of comfort food, from pe can-crusted chicken and chili to lasagna and chicken marsala. “I always put a Southern flair on things. I also hint on some Italian influences.” In addition to the ready-made meals, Lauren’s Kitchen also has a retail area that includes things like glassware, Coloradomade food items and great hostess gifts. She carries items for DIY cheeseboards, including the boards themselves, cheese, crackers, salamis, jams and oils. And she's always bringing in new items. • above Butternut Wild Rice, Beef Short Ribs with garlic mashed potatoes and green beans, TX-style Chili, Chicken Marsala with Cheese Tortelinni, Maple Pecan Sweet Potatoes, Vegan Butternut Squash soup, SW Meatballs with cilantro crema.

PRICE

PRICE Starters: $4.99 and up Pasta: $12.99 and up Pizza $9.99 and up ••• AMBIANCE Local, family-style pizzeria ••• SIGNATURE DISH Pizza and pasta by WREN BOVA photos by KRISTIN ANDERSON Lauren's Kitchen offers a totally unique approach to feeding the Vail Valley's hungry clientele. Chef-owner Lauren McElroy's corner location in Edwards Riverwalk boasts two-serving, Southern comfort-style food ready to mix and match. She uses only fresh, seasonal ingredients for her menu, which changes daily. "Nothing comes pre-made, it is all made fresh by me every day," says Chef Lauren happily, who likes to be busy. She also makes sure to have some thing for everyone: gluten-free, vegan, dairy-free and vegetarian, etc. And if you have a special need? Just tell her. Her easy-to-navigate shop specializes in grab n' go meals that can be taken from the case and either heated up to go, or simply taken home to warm up at a later point. In addition to the two-person entrees, there are also 2-person entrees to mix and match with soups, salads, sides and desserts, and everything is a la carte. For those wanting bigger portions or something specific, check out her website for catering options. She does need at least two days of advanced notice before catering gigs — and of course the more the better. Also, she accepts pre-orders for holiday meals; imagine taking the easy route for a special occasion like Valentine's Day, Fourth of July, Christmas or Yom Kippur, and getting to enjoy it without the fuss. “I like working with different dietary restrictions,” she explains. “I like the challenge of ‘this has to be gluten free,’ ‘that has to be vegan.’ And I like reworking childhood favorites to be slightly healthier. I like the challenges that it brings, and that every day’s different.”

DOMINIQUE TAYLOR

The entrees, too, from the roasted elk filet to the seared olive oil Scottish organic salmon to the free-range chicken each have Chef Joly’s creative touch. As well, the desserts are outstanding — and the choice is not easy. However, special consideration should be given to the deconstructed carrot cake with creme fraiche and ginger mousse, caramel de leche, caramelized carrot puree, candied carrot, walnut crumble and cream cheese ice cream . Need I say more?

top Roasted elk tenderloin, rhubarb jam, parsnip puree and a Cabernet reduction. above White chocolate and peppermint truffle, chocolate sable, white chocolate liquor sauce and chocolate sorbet. left European turbot with root vegetable " ratatouille" and carrot-ginger foam. BRENDA HIMELFARB by

36 EAT winter 2022

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And appetizers like hot foie gras with sauternevanilla-poachedcaramelizedpear,coulisandspeculoos dust or rabbit ravioli, with butternut squash and garlic chicken broth, are just two of the inspiring dishes to be found here.

MIRABELLE 55 VILLAGE ROAD | BEAVER CREEK 970.949.7728 | MIRABELLE1.COM PRICE Prix fixe four-course dinner, $90 or $125 with wine pairings ••• AMBIANCE Belgian American in a quaint and sophisticated historic farmhouse setting ••• SIGNATURE DISHES Dover sole Meuniere, Colorado rack of lamb, elk tenderloin CREEKBEAVER by

T ucked away just inside the entrance to Beaver Creek Mountain is the picturesque home of Mirabelle at Beaver Creek, an exquisite restaurant whose atmosphere sets the stage for an exceptional dining experience. Built in 1898 as a one-story log cabin called The Ranch House, this exceptional restaurant, hosted by Nathalie and Chef Daniel Joly, who hails from Belgium, consistently delivers sophistication and charm to one’s dining experience. The alure of Mirabelle, a Forbes Travel Guide Four-Star restaurant, begins the moment you step inside where a cozy sitting room and fire create comfort, intimacy and even romance. Nothing is too loud, too bright or too much. Subtlety is the key. And subtlety is the key to Chef Joly’s success. He “likes to cook things that are fresh and healthy that you don’t eat at home.” And he never disappoints, but rather creates a unique, elevated experience of dining to be savored. The food here is magical. The menu showcases Chef Joly’s creativity and intense attention to detail in the presentation of each dish — no matter what might be available. And each dish is exquisite, precise, showcasing tiny details — a shredded carrot, a piece of parsley placed just so. It becomes a piece of art. Mirabelle’s ambiance also includes an array of servers at their best. They’re able to explain the menu without notes. They might know what ingredients combine to create a sauce. It all stems from Joly’s outlook — his entire staff is like“Wefamily.work as a team and everybody brings something to the plate,” says Joly. “We want to make sure everything is fresh for our customers. We might walk around in the store and see white asparagus and decide to do something with those. Or we might go to a restaurant and like a flavor and think, ‘I’m going to twist that around and use it on a dish.’ We find inspiration anywhere. You find inspiration reading a magazine or hearing a conversation with other chefs.”

“I believe people come in thinking, ‘I had a good meal last time I was here.’ But I don’t think that they’re expecting the same presentation, exactly the same dishes,” says Joly. “I believe that people enjoy that and that’s what makes Mirabelle a favorite for so many.

“I don’t want to take all the credit. There are so many other moving parts. There are many things that can go wrong. We’ve been very lucky with our staff and our team to execute so well.” •

“We’re a seafood grill,” says executive chef Dimitri Souvorin, owner and chef of Montauk. “It’s a similar style to a steakhouse: All of our proteins are just simply grilled. This simpler style really showcases the proteins.”

And though Montauk is a grillforward restaurant, the composed entrees shouldn’t be dismissed. Stick with seafood and indulge in the panblackened sea scallops with sweet corn buttermilk whipped potatoes or venture into the “turf” options.

The Black Angus filet mignon is a stellar option with a grilled gorgonzola crust, white truffle and chive hash browns and a red wine reduction—it’ll make you reconsider your up-until-tonight favorite steakhouse filet. If there’s room for dessert, there are tempting options like the white chocolate bread pudding or sand pie (chocolate chip ice cream with a graham cracker crust topped with toasted almonds and caramel and chocolate sauce) but the drinkable desserts, like a cold brew Manhattan, are a surefire way to gild the lily on an unforgettable experience.

Worthy of standing sentinel over any table, this eye-catcher is laden with three types of crab (King crab legs, Alaskan Dungeness crab and a lump crab cocktail that’s impossible to put down); a half-pound grilled lobster tail; oysters and prawns. It’s the perfect way to sample almost everything on the raw bar menu, sans caviar. But you can order one or both types of Calvis ius caviar, too, and conduct your own blind taste test, complete with blini. Souvorin explains that he receives fresh seafood six days a week; you can also ensure the quality as “everything sells out daily.” But he’s not only receiving staples like salmon and sea bass; Souvorin also creates specials from less familiar catches, such as tilefish or hogfish. Patrons never know what might be on the menu. That need to embrace the unexpected applies to flavors, too.

37vaildaily com

Seafood is indeed the star of the show at Montauk and every meal should start with an oyster shooter. A concoction that explains what might happen if a tray of raw oysters collided with a pitcher of Bloody Marys, it’s a celebratory experience that sets the mood for the entire Montauk experience. But there’s no better edible illustra tion of Montauk’s seafood obsession than The Tower. Order a glass (or two) of bubbly and prepare to indulge.

To wit: the Creole seafood cakes. Flavor bombs composed of lobster, shrimp, scallops and sweet corn (along with peppers and herbs), these cakes are almost sinfully rich yet remarkably light. They’re also gluten-free — as is much of the menu.

PRICE Soups and salads start at $12; entrees start at $42 ••• AMBIANCE Seafood grill mountain-modernmeetsaesthetic ••• SIGNATURE DISH Grilled seafood VAIL

GRILL 549 E LIONSHEAD CIRCLE | LIONSHEAD 970.476.2601 | MONTAUKVAIL.COM P

• above Dry-aged natural Black Angus ribeye “Surf 'n Turf “with Alaskan king crab and a red wine reduction. left Heirloom beet and citrus salad, ricotta, grapefruit, toasted pistachios, oranges, micro greens and a citrus-shallot vinaigrette.

SEAFOODMONTAUK

erhaps the most venerable seafood restaurant in the Vail Valley, Montauk has been delighting diners with superior seafood for more than 30 years. Sourcing sustainable products from coast to coast, Montauk consistently delivers pristinely fresh seafood in a warm and welcoming atmosphere with amazing service. It’s a “special occasion” type of meal that is sustainable on repeat week after week.

Because Souvorin doesn’t ascribe to one culinary style, he’s free to create with a variety of influences including Japanese, Italian, French and Cajun.

by KATIE COAKLEY photos by DOMINIQUE TAYLOR

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DOMINIQUE TAYLOR PRICE Appetizers: $19-$22 Dinner Entrees: $29-$51 ••• AMBIANCE Bavarian charm and spirit ••• SIGNATURE DISH JägerschnintzelWeinerschnitzel,andwildgamedishes PEPI’S BAR AND RESTAURANT 231 EAST GORE CREEK DRIVE 970.476.5626 | PEPIS.COM VAIL

Finish your light approach with pan-seared salmon, oven-baked then seared for a crispy-on-top, delicate flavor, complemented with a touch of pesto and cherry tomatoes. Or try the boneless Idaho trout in a light lemoncaper butter sauce. For a hearty, interactive dinner, book a table in the Antlers Room, where serv ers not only deliver the absolute best wild game, but also make an extraordi nary show of it. Much of your dinner is prepared tableside, including the Caesar salad, flambéed roasted duck, elk steak medallions, steak tartare and the flaming bananas foster. The show-like service attracts a lot of private parties, but it’s also an ideal way to spend an intimate evening. And, the wild game is the most scrumptious, tender and mild you’ve ever had. It’s aged to perfection and paired with Fraser’s notable sauces and accompaniments; he’s like a sommelier with proteins and sauces, accenting the roasted venison loin with a fairly bold, yet sweet huckleberry demi, lingonber ries and pears, alongside asparagus, carrots and mashed potatoes. So wheth er you choose the rack of caribou, elk medallions, roasted quail, wild boar or dry-aged bison steak, the resulting flavor profile is deep and memorable. The chefs also take pride in their traditional apple strudel, with its light pastry, a la mode. For a rich choco late dessert, don’t miss the chocolate mousse served in a glass. Pepi’s is a place people continue to return to, night after night, year after year. The bar rocks with live entertain ment daily from 4-6 p.m. and 7-9 p.m. and offers an extensive list of European wines, beers and domestics, in addition to hot drinks, a plethora of spirits and fun cocktails for a rousing après ski gathering, while the restaurant and patio offers a variety of different culinary experiences for lunch and dinner. • above Baby beet salad with roasted baby beets, orange segments, avocado, feta cheese and citrus dressing. below Oven-roasted venison loin, Boursin polenta, braised red cabbage and a huckleberry demi.

Located on the first floor of the Hotel Gramshammer, at Pepi’s, Bavarian warmth envelops you, from the welcoming staff to the European décor. And, enjoying lunch or an early dinner on its covered, heated patio offers the perfect opportunity to take in the village’s quaint character.

“I think about how people eat these days, because European food is kind of on the heavy side, so I add purees (and other ingredients) that are on the lighter side,” Fraser says.

Pepi’s is renowned for its traditional Austrian dishes, including its Wienerschnit zel with roasted potatoes and braised red cabbage, Jägerschnintzel with wild mush room sauce, Hungarian veal goulash and veal or pork bratwurst with sauerkraut. While long-time executive chef Helmut Kaschitz maintains the European favorites, he also allows his sous chef, Richard Fraser, to add more modern fare. The pair have been serving up their specialties together at Pepi’s for 15 years, presenting them in the most artful and, of course, delicious manner.

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Agenuine

Austrian ski racer Pepi Gramshammer and his wife, Sheika, were one of the first to open a business in Vail in 1964, when it was just a fledging ski resort. Their hotel, Gasthof Gramshammer, reflects the rich hospitality they brought to Colorado from Austria; Gasthof means “a house for guests,” and they’ve extended that inviting ambiance into Pepi’s Restaurant for over half a century.

Fraser masterfully balances a variety of spices and flavors. Start with Pepi’s tuna crudo, served with pickled ginger, avocado and lemon, and you’ll forget you’re landlocked. Or order one of the most popular appetizers: a half dozen imported escargot served in herbed butter with garlic crostini.

Vail experience isn’t complete without dining in Pepi’s cozy and sophisticated restaurant.

Continue your light and perfectly balanced meal with a classic house salad or enjoy something truly remark able: The baby beet salad, complete with avocado, Mandarin oranges and feta. It will change even the most vehement beet-adverse mind, with its sweet, not overly earthy, taste.

by KIMBERLY NICOLETTI

“When I was using distributors, I didn’t have control over how fresh everything was,” he says. “Sure I might get it on Monday, but how long did they have it before it got to me? Now, I talk to the fishermen when the boats come in. ‘Here’s what we caught. Here’s our bi-catch. Here’s what we didn’t get.’”

by WREN BOVA by ALEXANDRA OAK PHOTOGRAPHY

Pop into the market and discuss lamb chops, whole fish, well marbled beef and more with any of the fishmongers and butchers, who will cut it to order as well as provide cooking advice.

“It’s really the culinary connection — a store for the community,” Romanin says.

R Farmers’ Market is open Tuesday through Saturday, 11 a.m. – 6 p.m. •

39vaildaily com AVON R iley Romanin has never taken the easy way in his life. From doing his own restaurant remodels to chasing flavor combinations for the ultimate bite, if there’s a way to expend extra effort to make something exactly the way he wants it, it’s a safe bet that’s the path he’s choosing. So when he and his wife, Valerie, opened R Farmers’ Market in Avon, it was no surprise that he was growing some of the produce himself, or even that he was getting in whole animals and butchering them on site. But raising his own cattle? Learning about animal genetics and helping further a whole new breed of Colorado-raised Wagyu, what he calls Co-Gyu? That is over the top. And yet there he is.

The “R” is a play on the word “Our,” in addition to referencing his family name,RomaninRomanin.used to sell fish and beef out of Hooked to persistent customers, so he knew there was a demand. And then COVID shut everything down, and he and Valerie wanted to continue to support the farmers and ranchers that had relied on the restaurant industry to buy and distribute the fruits of their labor. And so R Market was born. “That’s why we chose Avon,” he says about the central location. “So that’s a good thing that came out of COVID.”

Romanin is fanatical about sourcing his products. He talks about local ranchers such as Tom and Lisa Walsh in Meeker, who raise cows and pigs: “The animals are happy and have space, and they name all the babies.”

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pictured: On-site fishmongers and butchers slice the meats and fish to order, as well as offer cooking advice on the wide variety of products. Not pictured: A sushi/raw bar display case offers easy grab-and-go options made fresh daily.

51 BEAVER CREEK PL SUITE 3 | AVON 970.688.5766 | RFARMERSMARKET.COMR FARMERS’ MARKET

It’s an arrangement that has him in Denver multiple times a week, picking up his selections at the airport: perhaps Thai snapper, jackass morwong, blue cod, ora king salmon. He’s been doing it so long he no longer thinks in terms of the individual seafood markets, but waters and seasons.

“I grew up here, and I get tired of hearing ‘there’s no good fish, there’s no good shopping,’” he says. “And so I decided to do something about it.”

He’s also parlayed decades in sushicentric restaurants into very close connections not with fish distributors but the actual fishermen in Japan, New Zealand and Hawaii.

R Farmers’ Market started as a place to offer the top-of-the-line products he uses in his restaurant, Hooked: pristine whole fish, local beef, lamb and pork, in-season produce, house-made double bone broth, as well as a variety of specialty items such as gourmet chocolates, tinned seafood and delightful pastas. It’s evolved into a head-to-tail butcher shop with an on-site fishmonger and butcher, all of them chefs.

by WREN BOVA photos by BRENT BINGHAM

PRICE Varies ••• AMBIANCE At your discretion ••• SIGNATURE DISH What would you like? LARGEAT

nstead of making reservations, let the restaurant come to you —chefs, servers, bartenders… and of course theJasondishwashers.Harrison and Fletcher Harrison’s Red Maple Catering is an entirely different catering group. The Red Maple crew has established itself as the sort of people who can throw a party anywhere: an expansive meadow, a private home, at the top of the chair lift — just name it. In other words, they do it all, and they do it really, really well.

• They want a true Colorado dining experience with ingredient-driven menus, and a real sense of location. Also, Chef Harrison is adept at conveying his passion for all things culinary in inspiring and innovative ways. His menus intrigue and delight. “Cooking to me is the greatest creative outlet there is,” he says. “It is both how I can express my creative side, and show my passion for ingredients at the same time.” And he agrees with Julia Child: People who love to eat are always the bestSopeople.howdoes he keep it fresh? “I like the challenge,” he enthuses. “I love it when somebody calls and says, ‘I really like this particular dish, but nobody else can do it. Can you?’ And sometimes it’s completely random. But I’ve got staff that has worked at some of the best restaurants in the world – Mediterra nean/Israeli food, Asian, you name it.”

• top The chefs at Red Maple Catering prepare a variety of cuisine for varying situations. Rack of lamb might be the star of a dinner party, while gorgeous passed appetizers and vivacious cocktails could make for a fun après ski gathering. left Perfect presentation is an important value for Chef Jason Harrison and his team.

40 EAT winter 2022 RED MAPLE CATERING LOCATED WHEREVER YOU’D LIKE 970.401.1769 | REDMAPLECATERING.COM I

And he also likes to stay immersed in all things food-related. “I stay inspired by talking to, working with and reading about food every day,” he exclaims. “Ninety percent of my friends are chefs and some are within the best restaurants and hotels in the world. Keeping up with emerging dining trends is not easy, but with a strong network — and lots of food-focused travel — we keep pushing the boundaries.”

Harrison came to Vail from Bellagio in Las Vegas, where a “big” event meant feeding 4,500 people. In love with cooking, eating and sharing, Vail’s discerning palates and educated clientele are a good fit for the talented chef. “We started out slow — we focused on getting things right and wowing people, and that hasn’t changed. We’ve grown significantly, but we’ve kept our identity.” Red Maple has expanded to other markets too: Dallas and Park City. And though each place has its own culinary personality, the dedication to excellence is consistent. And bonus — when they had two large weddings on one day last summer, they just had their other chefs jet in and help. Since launching, Red Maple Catering has created dining experiences for a diverse list of clients, from some of the world’s top CEOs, to athletes at the top of their game. And they’ve catered meals for celebrities in search of great food and privacy. Clients come to them for three reasons:

• They want the best, and don’t want the stress of bringing their family and friends to a restaurant — or trying to get a reservation.

• They want the details taken care of — and Red Maple has chefs, servers, a mixologist and even a sommelier on staff.

“Our staples are always going to be here,” promises Riley. “The menu isn’t going to change a whole lot. That’s what brings people into Russell’s — they want the same thing every time they come back. They can feel like a local, even if they’re only visiting one week out of a year,” Riley says. “Our manager recognizes them year after year. That level of hospitality really sets Vail apart from the rest of the country.”

Since his father opened Russell’s in 1989, Drew Russell Riley has worked almost every single job in the restaurant at one time or another. From washing dishes to tending bar to simply stopping in with high school bud dies to grab a couple of orders of the fa mous scalloped potatoes, he’s now taken over the whole shebang. Having grown up — literally — in the timeless Vail Vil lage eatery, Riley’s mantra is consistency. And though he’s lucky to be surrounded by employees who’ve worked there for 10, 15 and even 20 years, nobody knows Russell’s quite like he does.

The tuna sashimi appetizer is a menu mainstay, offering delicately seasoned sushi-grade ahi, barely seared and served with a crunch of marinated cabbage, ginger and wasabi.

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“Our executive chef designed all of our salad dressings and garlic butters from scratch and they are absolutely to-die-for incredible,” he enthuses.

The classic steakhouse with succulent seafood has been one of those must-try restaurants for generations of diners.

The bacon-wrapped scallops are another great option. But there is really only one option, according to Riley.

Those who prefer a peppercorn sauce should go for the New York Strip, or go all in on a ribeye. And though it might be gilding the lily, a Goldbrick Sundae or Mud Pie is a delicious finish.

It’s not unusual for guests to make a reservation for next season on their way out the door after a lively meal. From the warm and friendly service to the perfectly executed menu, guests like knowing exactly what to expect. Whether you score a creek-view table or one overlooking the bustle of Bridge Street, all meals should begin with a perusal of the cocktail menu and wine list.

“Trust me, just try the escargot, and order some bread to dip in the escargot butter afterwards,” he instructs. And he’s right; the garlicky butter, embellished with spices galore, is rich andThefulfilling.most popular item on the menu is the filet mignon, often embellished with a king crab leg. The massive crab leg, perfectly steamed, brings the meltin-your-mouth tender beef to another plane entirely. And unlike a la carte steakhouses, Russell’s provides the full meal: the aforementioned scalloped potatoes plus veggies and a hit of béarnaise sauce round out the plate.

TOWNSEND BESSENT RUSSELL’S 228 BRIDGE STREET | VAIL | 970.476.6700 | RUSSELLSVAIL.COM PRICE Appetizers and Mains:$11-$22;salads:$28-$69 ••• AMBIANCE Classic steakhouse with views of Bridge Street or Gore Creek ••• SIGNATURE DISH Surf & Turf with Alaskan King Crab and an 8-oz. filet VAIL

• above Grilled ribeye and Alaskan king crab served with scalloped potatoes and the vegetable of the day. left Ahi tuna sashimi, lightly blackened, with marinated cabbage, ginger and wasabi.

by WREN BOVA photos by CHARLES

Do yourself a favor and start with one of the salads. Though the Caesar’s fans are many, Riley recommends the tomato-basil salad. The balanced combination of pine nuts, blue cheese and tomatoes is perfect.

42 EAT winter 2022

The tapas-style menu offers rotating flavor profiles, which caters to both intimate couples and large communal celebrations.“Wewantdishes that hit on every note, all over the palate, because it’s just more fun that way,” she says.

Leonora provides a dining experience like none other in the valley: It takes you on a culinary expedition, inspired by the French Alps and Spanish Pyrenees, with a nod to the Rocky Mountains. A range of inspired tapas, small plates and shareable dishes, combined with a vast selection of wines and craft cocktails, makes Leonora a hidden gem right in the heart of the Vail Village. “We want to curate a memorable experience for our guests that delights their senses and takes them on a jour ney,” says Executive Chef Kristen York.

Bites of savory and fatty contrast sour, tart and astringent. Then, a slight sweetness balances the acid, until spicy chili — or another heat dominates everything for a moment, before you sip a bold red wine and start the entire process over again. “That, to me, is the sensuality of the sensory experience of taste, texture and flavor: salt, fat, acid, heat,” she says. “It becomes intuitive to cook that way because I love to eat that way.” The bone marrow entrée exemplifies this; its choose-your-own-adventure board delivers a crispy and fresh radish and parsley salad, a savory short rib marmalade, spicy sriracha sauce and pickled onions to cut through the rich marrow — topped with rosemary salt — which you scrape onto the soft, grilled sourdough bread.

VAIL

DOMINIQUE TAYLOR PRICE Appetizers: $6-$9 Dinner entrees: $24-$65 ••• AMBIANCE Comfortable and very social tapas style menu with shareables ••• SIGNATURE DISH Hamachi Poke, Bone Marrow, Fideos Mariscos LEONORA 16 VAIL ROAD | VAIL | 970.306.4612 | THESEBASTIANVAIL.COM/DINE THE SEBASTIAN

Of course, Leonora’s extensive wine list and cocktails like Ain’t Life Grand with cachaca, St. George spiced pear, Benedictine, passion fruit and herbsaint or its Harvest Old Fashioned completes the experience. Leonora focuses on unique wine pairings, unfamiliar varietals and thoughtful selections. “The wine by itself could stand alone. So could the food, but together, it’s the marriage of flavors that lend themselves to one another and create a talking point for the table,” Chef York says. “That’s what tapas is all about: The wine with the food. Sip a little, eat a little, talk a little.” above Bone marrow short rib marmalade with radish and parsley salad and grilled sourdough; lamb lollipop; chicken kofta and hamachi poke served with cocktails The Cranberries and The Rising Sun. left Sebastian Chopped Romaine with giant white beans, Spanish salumi, manchego and a red wine-oregano vinaigrette. on the cover Fideos Mariscos with lobster, shrimp, chorizo, sofrito and vermicelli. by KIMBERLY by

The warm earth-tone ambiance punctuated with an enormous round glass wall in the center of the restaurant that holds hundreds of bottles of wine — encourages guests to sit back, relax and enjoy the party that’s about to excite their tastebuds.

NICOLETTI photos

Chef York and John Adams, chef de cuisine, both hail from Indianapolis, which placed them right between Chicago’s rich foodie culture and Bourbon Country’s farmers who focus on seed selection and reviving heritage livestock breeding programs and heirloom varieties. “We foraged and worked side by side with our farmers. We learned from them, and they learned from us,” Chef York says. Then, they create “raciones” like the 12 oz. elk chop with spruce tip cream, Colorado mushrooms and a huckleberry demi-glace or a mushroom Milanese with locally cultivated lion’s mane and porcini mushrooms. Their creamy hummus gives a nod to Indiana with sunchoke chips that lend a slight sweetness and fried garlic for added texture. While the hamachi poke stems from Chef York’s love of sushi. Influences from the Basque show up in the form of salt cod fritters and a grilled Caesar with white anchovy and Fideos Mariscos (lobster, shrimp, chorizo, sofrito and vermicelli pasta toasted, then cooked in stock for added flavor and texture).

The specials list changes daily, but always includes the Pork du Jour — a different preparation of some cut or other from the whole pigs they get from Mt. View Ranch in Meeker, Colorado. A recent fan favorite was the pork piccata, with tri-colored potatoes and frenched green beans, rich with warm flavors that stave off the cold.

“We have an eclectic wine list that Greg curates and we taste weekly with the whole staff, trying to pump as much information into our heads about the products we sell,” says Bar Manager and Sommelier Anders Willis, who in a normal year will use his vacations to visit different wine regions. “Instead of carrying typical brands we branch out into things that people may have never heard of. That to me is the unique thing about wine.”

“I’m most excited about having fun with local products and to create with a fun new team and be about food and nothing else,” says Executive Chef Tim McCaw, referring to such menu mainstays as El Regalo Ranch goat, Colorado bison, Knapp Farm mushrooms and Forty Farms microgreens.ChefdeCuisine Brandon Woodhall concurs.“Weare really excited about staying true to the flavors on the plate,” he says. “We are not manipulating them too much, so we really create quality brightness on the plate.” And indeed the food is a marriage of flavor, color and texture. A crunchy spinach salad combines the light subtle flavors of avocado and quinoa with grapefruit segments and a grapefruit tamari vinaigrette for citrus finish. The grilled Spanish octopus is a marvel. Served with roasted root vegetables, citrus aioli and salmon eggs, the little bursts of citrus and tiny salt explosions bring this Mediterranean-style dish to life. Enjoy the visual before you dive into the diverse flavors.

Vin48 now has four additional private dining yurts on the patio to allow for extended outdoor winter dining for small groups. And though they’re a different experience, away from the convivial atmosphere of the energetic dining room, all of the same delightful cuisine and service are there. • top Grilled Spanish octopus with roasted root vegetables, micro greens and masagoorange aioli. above Pan-roasted king salmon with truffled golden beet puree, grilled broccolini, beet chips and buerre blanc. by DOMINIQUE TAYLOR photos by KRISTIN ANDERSON AVON

Owners Greg Eynon, Collin Baugh and Chef Charles Hayes have made a point of maintaining a hands-on approach to their restaurant. Their dedication to it shows through their menus and through the staff, many of whom are long-time locals themselves as well as long-time staff members. They are friendly, knowledgeable and enthusiastic about the menu, sharing new personal favorites from the food and beverage list.

Willis is currently fired up about a particular Catarratto from Sicily, what he describes as a winterized white, bolder, fuller with minerality that goes well with seafood. But there are more than 20 wines by the glass and an extensive bottle list that spans the globe.

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PRICE Snacks start at $9; large plates start at $24 ••• AMBIANCE Modern mountain setting serving seasonal, Colorado cuisine ••• SIGNATURE DISH Pork du Jour VIN48 48 E. BEAVER CREEK BLVD. | AVON 970.748.WINE | VIN48.COM

If you are looking to escape the standard ski town fare, while still staying true to Colorado cuisine culture, Vin48 will bring you on a surprising epicurean adventure in a lively atmosphere. Located in the middle of Avon, this popular neighborhood joint focuses on locally sourced ingredients and products with a menu that encourages sharing.

THE PLAZA IN BEAVER CREEK • 970.949.4321 • WWW.HOOKEDBC.COM

46 EAT winter 2022 FOR SUCH LITTLE LEAVES, MICROGREENS DELIVER BIG ON FLAVOR, TEXTURE AND NUTRIENTS BY WREN BOVA . PHOTOS BY DOMINIQUE PACKINGTAYLOR A P UNCH

above The new facility in EagleVail is 2,700 square feet of microgreen growing space.

left Chace MacDermott and Dave Curulewski are the owner-operators of Peak Microgreens.

“Microgreens are really rich in nutrients, color and flavor,” explains Curulewski. “And they’re great for Eventuallychefs.”the duo found a commercial spot in EagleVail, with 2,700 square feet of space, and so the business bloomed. They refer to their new space as “the farm,” and so it is.

Usually, microgreens are harvested after seven to ten days of growth — maybe two weeks at the outer end. And so they offer a lot of bang for the time commitment.

“We use growing trays that are 1 ¼ -inch deep. We fill them with soil, cover the surface with seeds and then water. We stack up to six of these trays and weight them for germination,” MacDermott says. “It takes 2 to 3 days for germination and then about 7 to 14 days to grow under light. We like to have the room temperature from 60 to 65 degrees, and we water twice a day. We find that the water is a big factor.” They’ve created a menu of microgreens on their website, and describe the nutrient density and flavor of each one. Some are better suited to amping up the healthfulness of a pre-gym smoothie, others might be perfect for wraps.

S ometimes a spare bedroom can change your life. It sure did for Chace MacDermott and Dave Curulewski. The two mountain enthusiasts met while working at the Red Lion in Vail, and discovered they shared a lot of common ground such as wanting to grow their own food, as well as beekeeping.

“What we’ve tried to do is create our menu with a variety of flavors and colors,” says Curulewski.Andsothey have. For more information on Peak Microgreens or to contact MacDermott or Curulewski, visit their website at peakmicrogreensvail.com. They hope to add ordering options to the website soon, but for now contact them directly or grab their salad mixes at Hovey & Harrison in Edwards.

• AREMICROGREENSREALLYRICHINNUTRIENTS,COLORANDFLAVOR.ANDTHEY’REGREATFORCHEFS. 47vaildaily com

“I have an environmental background and Dave has a biology background,” says MacDermott. “I was looking into gourmet mushrooms, saw that nobody was doing it, and Dave had a spare room in his Andapartment.”sotheydecided to start a little something in that spare room. But after more thought and research — and a very successful trip to Home Depot for supplies — the mushroom business morphed in microgreens. Peak Microgreens, to be Asexact.allcrazy and wonderful ideas do, it gained momentum. Grow trays were all over the apartment, spilling out from the spare room into other areas of life. They knew they were outgrowing their space, but they couldn’t stop experimenting with different greens. Each one was different, either in flavor, shape, color or texture — the bright pink of bull’s blood beet, the toothsome snap of sunflower, the purple wisps of kohlrabi. The varieties seem endless.

GO AHEAD, TREAT YOURSELF... BEVERAGESADULT MIRABELLE 48 EAT winter 2022

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With his company Lemon Rock, Jason Hunter brings far-reaching sommelier services to private events.

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BY WREN BOVA • PHOTOS BY DOMINIQUE TAYLOR

Jason Hunter, a certified sommelier with a career in fine dining, has filled a niche in the Vail Valley with his new venture Lemon Rock. “I like to think of myself as a sommelier in slippers,” he says, laughing. His services are wide ranging, but they all center around wine and other beverages, from helping curate bottles for a private collection to pairing wines from clients’ own cellars that will accompany a special meal. Parties might be large-scale events, educational tasting seminars or something more intimate such as a romantic dinner for two.

“People come to Vail from all over the world to vacation here,” he says. “And they want to engage with all of those wonderful things we offer.”

And he’s part of that good life.

Sommeliers aren’t just for restaurants anymore

Wine All the Time

ow do you take a catered party, special dinner at home or festive apres event to the next level? Bring in personalized sommelier service, of course.

ExperiencesChef-to-Table

Whether you’re pushing powder around or crushing groomers, bubbles await your return from the slopes with our signature caviar service of black caviar, crème fraîche and Ruffles.“Asommelier will arrive before the guests, to prepare caviar service ahead of their arrival,” Hunter says. “Everyone is greeted with a glass of choice Champagne, which can segue into any of our bespoke offerings.” Those offerings include experiences such as Rosé and Steak Tartare, or Willamette Valley Pinot Noir with Cheese and Charcuterie.

Lemon Rock partners with restaurants and private chefs, bringing fine dining experiences to the dinner table at home. Using a bevy of private chefs — and of course having exclusive access to some of the Vail Valley's restaurants — Lemon Rock sommeliers will pick up and prepare dinner for service, pair and procure the wines, and provide what Hunter describes as “our seamless sommelier service” throughout the dining experience. “We are very excited to present our newest offering, The Matsuhisa-Lemon Rock Experience,” Hunter says.

Sommelier Service for Private Events

54 EAT winter 2022

For more information visit lemonrockwines.com

I LIKE TO THINK OF MYSELF AS A SOMMELIER IN SLIPPERS.

“Imagine hosting a dinner party and not having to think about what wine to serve, if it’s good enough, where to get it, if it’s at the right temperature, whether to decant it or not and for how long, if a wine is flawed, what stemware to use — are there enough stems? — when to serve what wine, how to pour it, why you paired it with your food, where your guests can find more of it, and any number of questions your guests might have about the wine itself,” he says. Of course, Lemon Rock sommeliers answer all of these questions.

Apr e s Soir e es: Champagne Powder Day

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Citrus fruit Satsuma Ruby grapefruitRedPomelo Blood orange Orange Navel orange Buddha’s hand Kumquat Meyer lemon Key lime Fingerlime Kaffir lime 56 EAT winter 2022

Tortilla Soup Roasted chicken, avocado puree, crema and tortilla strips Pork Carnitas Homemade blue corn tortilla, black bean puree, requeson cheese, pickled vegetables, orange habanero glaze Crab & Shrimp Enchilada Creamy guajillo sauce, cilantro salad, cotija cheese Tacos 3 per order, served on a corn tortilla Carne Asada - Marinated beef, avocado puree, red onion, cilantro Mahi Mahi - Cabbage, chipotle mayo, avocado, cilantro Fajitas with roasted bell peppers, onions, guacamole, crema, arbol salsa, ﬂour tortillas Garlic Shrimp Fajitas with garlic-guajillo sauce Beer Marinated Flat Iron Steak SandwichesGiftsGroceries & Salads Beer, Wine & Spirits Starbuck’s Coffee Open daily Serving handcrafted coffee, latte, Frappuccino and more, along with grab-and-go breakfast and lunch items. Live music seasonally Soft Warm Pretzel Bites House beer mustard, queso Cubano Beer mustard, ciabatta roll, dill pickles, swiss cheese Located inside The Westin Riverfront Resort & Spa | 126 Riverfront Lane, Avon, CO 81620 www.riverfrontdining.com | 970-790-5500 MARKET RIVERF R O N T Showcasing Chef Richard Sandoval’s vibrant take on traditional Mexican recipes using high-quality ingredients & pouring 150+ agave-based spirits with stunning Beaver Creek views. Serving breakfast & dinner daily Happy Hour 4 p.m. – 5:30 p.m.

285 Bridge Street Vail, Colorado970/476.198781657

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Enchanting single-family home nestled in Vail’s most coveted neighborhood. This seven-bedroom, sixbathroom home includes a large owner’s suite and guest pied-à-terre. Sprawling patio space and builtin sunken hot tub surrounded by lush landscaping and mature trees create a secluded, tranquil outdoor retreat.