Dine Local Guide - Colorado Mountain Towns

DINE LOCAL GUIDE

Colorado Mountain Towns

Photo:

Publishers Greeting

Welcome to Mountain Town Magazine’s 3rd addtion of our Food’centric publication, the Dine Local Guide. We have been writing about food, chefs, restaurants, special events, and more for over 13 years and have a plethora of articles on the amazing restaurants making their homes here in our Colorado mountain towns.

This E-Zine is crafted for you to learn more about some of the exceptional, locally-owned eateries here in our communities. Everything from food stands to delicious bakeries and cafes, fine dining, fun dining, cocktails, Chef interviews, and more, are found on these pages.

This will E-Zine will not go to print. The publication will live online so you can access it anytime you’re hungry for something good and want to learn more about a wonderful spot to eat, drink and be merry here in Colorado’s mountain town communities.

We hope you love it! We are always open to suggestions to improve but have one ask before you dig in, please share this E-Zine with your friends and family on Social Media. If you have a restaurant, you think we should recommend, please let us know! If you are a chef or restaurant owner feel free to get in touch.

Thanks for reading, now Mangia!

Cheers,

Holly Battista-Resignolo Publisher

COCKTAILS

GREAT EATS & APRES

CHEF TALK

DINE LOCAL

.ASPEN

.BRECKENRIDGE

.BUENA VISTA

.CRESTED BUTTE

.COPPER MOUNTAIN

.DILLON

.DURANGO

.FRISCO

.SILVERTHORNE

.STEAMBOAT SPRINGS

.TELLURIDE

.VAIL

GO! GUIDE

FOOD & WINE EVENTS

2024 Fine Art Festival Schedule

published by MTN Town Media Productions publisher

Holly Battista-Resignolo communications

Gaynia Battista contributors

Shauna Farnell, R. Scott Rappold, Leigh Girvin, Caren Austin, Holly Resignolo, Lisa Blake, advertising sales

Caren Austin visionaries

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Holly GoSpritely Photography design

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If you would like us to consider you for a feature, please contact us at 970 485 0269 or email us at mtntownmagazine@gmail.com

RURAL IS RAD

It’s official, The Rural is Rad (RiR) movement has launched to champion rural brands and founders in the outdoor industry. It aims to help consumers and specialty, independent retailers discover new brands, empowering them to shop locally and raise awareness of the incredible products, jobs, and communities being developed in remote areas.

Rural is Rad highlights the grit and determination of rural outdoor brands and founders, helping them gain recognition in a challenging market. The movement targets consumers who are mindful about their purchases and seek connections with purpose-driven brands that respect the outdoors.

All rural outdoor brands are invited to join the Rural is Rad movement at no cost and be part of a transformative journey towards a more inclusive, sustainable, and vibrant outdoor industry.

For more information and to get involved, join the directory, follow and connect with RiR on Instagram @ruralisrad. www.ruralisrad.org

Frankie’s Spicy Water

We took one sip and we were hooked. This lovely new beverage is crafted in Eagle, Colorado by Vail Valley locals Casey Thomson, Jeff Thomson and Jake Lammert. Mocktail or cocktail?! Spicy, sparkly and refreshing Frankie’s Spicy Water provides the perfect foundation for a Mocktail or a Cocktail. We love it straight from the can. Choose from two flavors, Strawberry Jalapeño or Pineapple Jalapeño. Each flavor is crafted with real fruit and jalapeno peppers, has a low sugar content and is certified organic. The capsaicin in the peppers give it a real zing to help you feel energized while reducing inflammation in your body. You can buy through their website or discover where it is sold in our mountain town communities on their shop page.

www.frankieswater.com

BRECKENRIDGE CHEF MATT VAWTER BRINGS HOME THE 2024 JAMES BEARD FOUNDATION BEST CHEF AWARD

The town and community of Breckenridge celebrated Rootstalk Restaurant’s Chef and Owner Matt Vawter’s first James Beard Foundation Award on June 10, 2024. Vawter, owner of two restaurants in Breckenridge, CO - Rootstalk and Radicato - won the title of ‘Best Chef: Mountain’. This category represents a region that includes Colorado, Idaho, Montana, Utah, and Wyoming.

Chef Matt Vawter, a native of Colorado’s Summit County, discovered his culinary passion through the Colorado

A transcript of Chef Vawter’s acceptance speech is below:

“Wow, thank you to the [James Beard] Foundation for recognizing what we do in our small little mountain community in Breckenridge. I started cooking when I was fourteen years old to help my parents pay rent, and I’ve never looked back. To our producers and farmers, we get to highlight your products on the plate and in the restaurant, and it makes our lives really easy.

To my partners, Patrick and Cam, who are in the audience, you guys believed in me when I said, let’s go open a restaurant in the middle of the pandemic. You picked up your lives and moved, and you practice what you preach. You work to get better every single day, and our restaurants wouldn’t exist without you.

To all of our leaders back at home ... you all make our teams better, you make our restaurants a better place to work, and thank you.

To our teams, none of this is possible without you. Thank you for believing in us and trusting us to lead you. Thank you for all your hard work To all the chefs that took a chance on me, and allowed me to make mistakes and grow, and teach me about this business, I certainly wouldn’t be on this stage without your help.

And lastly, my wife, Christy. You’re my best friend. You met me when I was an eighteen-year-old apprentice, and you’ve been by my side ever since. Through all the years of being a broke cook, three restaurant openings — one of which you had to be a single mom and live in a different city — thank you for always supporting my dreams and being by my side. Thank you for being my partner in life.

Mountain College Culinary Apprenticeship Program. Mentored by Chef Alex Seidel at Fruition restaurant in Denver, Vawter honed his craft and commitment to sourcing quality ingredients.

Co-founding Mercantile Dining & Provision in 2014, he later returned to Breckenridge, opening Rootstalk in 2020 and Radicato in 2022, which serve as vibrant community culinary hubs, reflecting Vawter’s dedication to exceptional food and hospitality.

With accolades that include a 2024 James Beard Award win for ‘Best Chef: Mountain’ and being named ‘Best Chef’ in the 2023 Best of Summit Awards, Vawter continues to elevate Summit County’s culinary scene with exceptional food preparation and exceptional services while fostering relationships with local purveyors.

Photo by Yvonne Albinowski

Imbibe

Photo:Castaways Cove, Breckenridge CO

Colorado Mountain Towns

Evergreen Brewery

By Caren Austin

Photos: Kevin Austin and Michelle Fuller

I get really excited this time of year because it’s patio season. Time to put away the skis and snowshoes and head out on a hike in beautiful Evergreen, Colorado. Today I am headed to Evergreen Brewery to try some of the beer and food pairings. I have heard nothing but great things about both, so I am excited and even better, it’s a stellar bluebird Colorado day, so I can’t wait to get out on the patio, get some Vitamin D, eat, and drink well.

Evergreen Brewery has been around since 2015 and sits upstairs from Boone Mountain Sports. Owner Logan Boone was on hand to answer any question we had, as he owns both Boone Mountain Sports and Evergreen Brewery. Boone Mountain Sports is the place to go for all your ski and snowboard needs in the winter and pivots to hiking, camping, and fishing gear in the summer. Think of both businesses as a one stop shop for all your mountain needs, including tasty brews and great food. Logan lives in Evergreen and loves his town, and the community that has supported him for so many years. As I sat here, I realized that this is the place where you can come and truly get that mountain town feel.

We started with the Green Goddess Artichoke Dip served with pita and veggies paired with their most popular beer, The Elk Meadow IPA. The dip is something you must try, and the beer paired perfect with this appetizer. Next up was the Italian sandwich paired with the Infinite Lines Amber Ale. I am not a huge beer drinker, but this beer was addicting, and the sandwich was perfection. It reminded me of a true New York Italian sandwich, with all the fixings. The Bahn Mi sandwich was up next, and the refreshing Robot Dance hazy pale ale was a perfect match for this unique sandwich. Salads here are also inventive, very tasty, and enough to share. There are 5 core beers always on tap, with seasonal beers as well. You can buy their beers in cans to go if you are in a hurry, but I truly encourage you to sit down, relax, soak in some fresh mountain air, and make new friends. The staff is wonderful here. Chef Michelle Fuller is so creative with the food choices to pair with the beers, and almost everything is made from scratch.

Did I mention that they don’t have a fryer? They don’t and never will, so don’t ask for fries, but don’t worry, their sides are so good you won’t even think about

fries. Ask for a taste of any of their beers, they don’t mind, because it’s hard to choose just one.

Living in a small mountain town like Evergreen Colorado has its perks. It’s a town where people are kind, happy, and always looking out for one another. The Brewery is truly a nod to everything Evergreen. Whether you are a tourist or a local, you can come here and have good food, good conversation, and a guarantee of a good time.

2962 Evergreen Parkway Evergreen, CO 80439

Above Boone Mountain Sports

www.evergreenbrewingco.com

Broken Compass Celebrates 10 Years In Breck

by Shauna Farnell

Broken Compass Brewing’s founder and owner can’t believe a whole decade has already passed. Reflecting on all that’s transpired since launching his brewery on Airport Road in May 2014, Jason Ford names highlights like winning medals, concocting experimental masterpieces during One Off Wednesdays, parties, potlucks and live music, opening a second taproom location on Main Street. His proudest achievement, however, is the brewery’s unique niche in Breckenridge.

“The best part by far is the community,” he says. “I think we’re part of the cvulture here. Being part of something that big is awesome.”

Formerly a chemical engineer, Ford began dabbling in homebrewing about 15 years ago after becoming bored in a management position.

“I needed to create,” he says. “That’s what made me open a brewery.”

The journey was not forged alone. Ford credits “the incredible group of friends and family who invested in the dream and who have been there since day one.” Ford’s wife, Jo, has backed him from the beginning and is the mastermind behind one of Broken Compass’ benchmark brews, the Coconut Porter, created in the couple’s homebrewing days and, along with another mainstay, the Ginger Pale Ale, winner of multiple awards at the Great American Beer Festival.

When the Fords opened Broken Compass, it was Summit County’s first new brewery in about 16 years. It quickly became a local’s hub, hosting weekly trivia, holiday potlucks and partnering with nonprofits for fundraising events, delivering live music on weekends and establishing itself as an anytime destination for adventurers stopping in after a bike ride or a ski day to chat over a pint and/or shoot some pinball.

After opening, the next wave of local craft breweries – Outer Range, Angry James and Highside – was soon to follow.

“It’s one of my favorite things about this industry. All everyone wants to do is make great beer and here in Summit County, it means supporting each other and helping each other out. It’s super refreshing and fun,” Ford says. “One of our mantras is small and crafty. Stay small and keep the level high. There’s over 400 breweries in Colorado. Staying small and crafty is what we want to do, do the best we can here in Breckenridge.”

Ford is also proud of the relationships he’s maintained with his staff. A few have been with him since the beginning and most who left did so to open their own businesses and breweries.

“If you take care of your employees, they’ll take care of you,” he says. “It blows my mind that it’s been 10 years already. What an amazing thing to be an integral part of an amazing place, surrounded by amazing people. We’re surrounded by people on vacation and all the locals who just want to live life and kick ass. We’re always surrounded by people that just want to have fun.”

“We’re

pretty lucky.”

Pedals . Pizza & Beer

A BIKE TOUR THROUGH THE SAN JUAN MOUNTAINS AND UNCOMPAHGRE PLATEAU

With the help of Virginia Ericson at Flying Bear Pizza and Juan Alberto DelaRoca of the Gravel Adventure Field Guide

we’ve crafted a fun tour that you can bike, hike (that would be long) or drive. Wherever you’re starting from you can fuel up for the adventure or kick back with a pie and a pint then retire to some great lodging establishments after a day in the saddle.

PEDAL: RIDGWAY

Pizza: Colorado Boy Pub & Brewery

Appetizers, Salads, Pizza and Beer. What more could you ask for? Oh yeah, how about a flourless chocolate Torte.

602 Clinton St, Ridgway, CO 81432 www.coloradoboy.com

Stay: Basecamp 550

RV’s, Glamping and Tiny Homes available with beautiful views with a cool clubhouse to gather and kick back with new friends and old.

20725 US-550, Ridgway, CO www.bascamp550.com

PEDAL: NORWOOD

Pizza: Norwood Dark Sky Pie

Open Friday through Monday, serving up tasty pies hand tossed and topped with the freshest of ingredients.

1615 Grand Ave, Norwood, CO

Stay: Back Country Inn

Mountain-elegant rooms at an economic rate in the center of town and an easy ride from Dark Sky Pie.

1160 W Grand Avenue Norwood, CO 81423 www.backcountryinn.com

PEDAL: NATURITA

Pizza: The Flying Bear at Naturita Bicycle Co

Part Bike Shop Part Pizzeria. You can sit at the Bike Bar and order off the Menu at the Flying Bear Pizzeria- a full service Rocky Mountain ‘Za pizzeria located right inside of the bike shop...or is the bike shop inside of the pizzeria? You decide!

202 E Main St, Naturita, CO 81422 www.pizzabikesbeer.com

Stay: Camp V

CampV has something for everyone. This boutique camp in Naturita, Colorado combines art, history, architecture, design, outdoor recreation & unique spaces. Cabins, Camping, Yurts and Glamping Tents.

Ee 26 Road Vancorum, Colo 81422 www.campv.com

PEDAL: MONTROSE

Pizza: Colorado Boy Brewery

Just like Ridgway but add sandwiches and a whole lot more is on the desert menu.

320 E. Main St. Montrose, Colorado 81401 www.coloradoboymontrose.com

Stay: Old School Lodge

A tranquil retreat for weary travelers and adventure seekers set in a renovated old school house.

21049 Uncompahgre Rd, Montrose, CO 81403 www.oldschoollodge.com

SPIRITS

Dune Valley Distillery

by R. Scott Rappold

Colorado’s San Luis Valley is one of the largest potato-growing regions in the U.S., with more than 150 farms growing 2 billion pounds a year.

But good luck trying to find some at a grocery store here. They’re almost all shipped out of state.

Nick Chambers has been trying for 10 years to help locals eat locally, with his Valley Roots Food Hub. And soon they’ll be able to drink the local potatoes - in the form of spirits.

Dune Valley Distillery opens in the summer of 2024 in the hamlet of Mosca, 13 miles from Great Sand Dunes National Park.

Potato farming, Chambers says, “Is the basis of our economy. It’s really the powerhouse that runs this valley and we need to be more aware of it ... It should be more in our lives as opposed to, ‘Oh that’s a potato truck going down the highway and they’re shipping it all off to New Jersey.’”

The setting is another place dear to the hearts of locals: The historic school gym, a Spanish-style adobe building used from 1933 to 2012. The 8,000-square foot building will be used to make and sell spirits, with a dining room and stage for live music. It’s on the state register of historic properties.

The building was vacant and boarded-up and in danger of falling apart. Chambers says restoring it was important for him and the community.

“There are a lot of memories here. From 1933 until 2012 we had generations and generations of kids playing here. I hear the stories all the time ... So it’s got a lot of memories. It’s been an anchor for a long time out here in the center of the valley.”

Chambers has his own historic claim. When Prohibition ended in 1933, his great-grandfather received the first liquor license in the state.

Getting the old gym into shape is a work in progress 5 years on, and Chambers doesn’t know when they’ll be open for regular hours. Instead there are several soft opening events this summer.

“The community really came together to see this happen. It wasn’t like money was first and then the idea. It was like, ‘Let’s get going on this and save the building.,” he says. “It was in danger of falling apart and just needed some love.”

Mosca, population 1,092, has never had anything like this, a place to congregate, dine and enjoy a stiff drink.

Chambers hopes locals will embrace it and tourists visiting the dunes will stop by for some local valley flavors. The distillery’s base spirit will be organic potato vodka, though Colorado-grown peaches, carrots, beets, rye and quinoa will also be distilled into the spirits.

Cocktail offerings will include Vodka Mojito, Voodoo Vodka Tonic, Chupacabre Milk Vodka Tonic and the Mosca Mule.

Food offerings will be limited at first, though there will be special food-anddrink pairing meals hosted by traveling chefs. Find more about these and make reservations at www.dunevalleydistillery.com.

“We really want to be a beacon of local food and experience and really showcase what the valley has to offer. What does the valley have and what are we about? Our agriculture, our food, our experience.”

5301 Terry Street, Mosca , Colorado www.dunevalleydistillery.com

Summit Sommeliers Amy Flannery

Swirl, Sniff, Sip

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

By Lisa Blake

Growing up, Amy Flannery was the pickiest eater around. So when she left suburban Chicago for Johnson & Wales University’s Providence campus to study food and beverage management, she embarked on a whole new culinary journey that forever opened her mind — and palate.

The 36-year-old certified sommelier and Flame Restaurants Group (parent company of Briar Rose, Giampietro’s, Sancho and Empire Burger) beverage director changed the Breckenridge hospitality scene when she created the resort town’s first sommelier job at upscale steakhouse Briar Rose.

“Growing the wine program at Briar Rose elevated our restaurant, but also helped pave the way for other chef- and wine-driven restaurants to join our community, and I am proud to have been at the forefront of this growth in the restaurant community in Breckenridge,” Amy says.

After setting her sights on a career in food and beverage management, Amy experienced a world of culinary labs and kitchen internships. Stints in catering, corporate fine dining and food service lead her to Denver where she earned a

Wine Pairing 101

bachelor’s in Food Service Management from Johnson & Wales while serving at Sullivan’s Steakhouse.

“I learned from my time in school and in restaurants that hospitality was in me,” Amy says. “It came from my mother’s nurturing side. She was always hosting big family parties. My mom cooked for everyone all the time and it was coursing through my veins.”

While she loved cooking, Amy quickly realized that wasn’t the career path for her. She’d carved a comfortable niche at the front of the house, when her Washington Park neighbor — an elderly man who would kindly clip New York Times food and wine articles to inspire her — spurred the young server to look into mountain resort restaurants. So, in the fall of 2008, Amy spent some time driving around Colorado’s high country and found herself circling back to Breckenridge and its welcoming community vibe.

Coming Home to the Mountains

Drawn to the family-owned restaurant group, 22-year-old Amy landed a job in the bright pink building that housed the newly purchased Briar Rose. She created

Amy’s expert tips for ordering like a pro the next time you’re out to dinner.

• Match weight for weight. You don’t want a trout with a tannic Napa cabernet. You don’t want the food to overpower the wine either. Match the wine to the food and vice versa. Order a nice crisp sauvignon blanc with your white fish and a bold big-bodied red with your rib-eye.

• Acidity in wine is your best friend in food pairing. More acidity makes your mouth water, balances out sweetness, gets your palate ready to enjoy your meal. It’s the lemon squeeze over a dish — it brightens it up, enhances the flavors.

• Talk to the sommelier. If they aren’t on staff that night, engaging with your server is a great starting point.

• If you’re going to splurge on your meal, splurge on the wine. If the restaurant has an extensive wine list and nice wine service and glassware, take advantage and treat yourself.

a server training program and a wine training program, cultivating a new wine director position for herself and growing the restaurant’s wine buying reach.

Amy still remembers her light-bulb moment and the bottle that changed everything. “We were training before service one day and tried a 2004 Franciscan Magnificat, a cabernet Bordeaux-style blend from the Napa Valley. I’ll never forget that bottle.”

Amy obtained her Level 1 Sommelier Certification from the Broadmoor in Colorado Springs and her Level 2 status at the Little Nell in Aspen. In 2016, she fashioned her current positions — sommelier at the Briar Rose and beverage director for Flame Restaurants Group.

“What some people don’t realize is sommelier certification doesn’t actually require classes or school,” she explains. “You learn on your own and build your own wine tasting community. Level 1 is a two-day class with tastings and a test. Level 2 includes a blind tasting, comprehensive written test, and a service portion where you serve a master sommelier under a particular scenario.”

There are four sommelier levels — introductory, certified, advanced and master — and only a couple hundred masters in the state. Amy says she’ll likely pursue her advanced and master status someday.

Gaining Global Appreciation

Always seeking to grow her oenophile knowledge, Amy loves traveling to small production wineries around the world. A notable trip in 2018 took her to Argentina to stay at renowned vintner Dr. Laura Catena’s summer home where she absorbed the local food, wine and culture. “They broke down a side of beef for us and served us course after course paired with their wines,” Amy says. “They brought out traditional dancers. It was an experience.”

In 2019, Amy traveled around Italy with a wine importer and distribution company buyer visiting small family vineyards. A trip to France’s Burgundy countryside is on the docket for later this year.

At home, she’ll relax with a glass of red most nights, gravitating towards Old World medium-bodied nebbiolo (she recommends Langhe Nebbiolo for a nice, bright everyday sipper). When she’s craving something a little bigger, she’ll uncork a full-expression Barbaresco with big tannins and big acidity and tar and rose petal notes that pair with an osso bucco or a rich, earthy mushroom risotto.

For people who say ‘I don’t like wine,’ I say you haven’t tried the right wine yet. Let me help you get there.

At Briar Rose, Amy likes to maintain a 200-label wine list, pulling from California, Italy and France while introducing new seasonal offerings, a handful of surprising esoteric bottles and weekly specials. There’s always a featured off-the-menu bottle and she keeps servers engaged with frequent trainings and a sales-based incentive program that helps introduce them to new wines.

Imbibing with the Seasons

There’s palpable passion that lights up inside Amy when she animatedly describes California’s cabernets paired with Breckenridge’s cooler summer evenings and crisp, minerally, high-acid Northern Italian white wines with lemon and pear notes on warm July afternoons. She smiles with excitement when she explains wine characteristics and finds indescribable joy in converting staunch pinot drinkers to lighter nebbiolos and granache-syrah blends. Autumn in the mountains means a slightly heavier Brunello di Montalcino — one of Amy’s all time faves — and a darker, heartier Sangiovese with bigger tannins.

“My favorite thing to do is to teach people about wine and get them excited,” she says. “I learn what their preferences are and introduce them to new wines to fall in love with that they never would’ve chosen on their own.”

Locals can expand their horizons with special Briar Rose wine dinners offered a few times a year and the annual Breckenridge Wine Classic held in August.

“That’s a great opportunity to attend seminars, try different restaurant offerings and a grand tasting,” Amy says. “Our restaurant group always hosts a luncheon paired with two master sommeliers with our executive chef Todd Nelson and myself. We look forward to it every year.”

Continental Divide Winery

Create Your Own Custom Wine at Continental Divide Winery

Continental Divide, Breckenridge’s original locally owned winery, gives you a fun and unique opportunity to be a winemaker for a day! Explore the art of wine blending with guidance from their professional staff. Use authentic vintner equipment to custom craft your own personalized wine blend, then bottle, cork and label your custom-crafted wine as a souvenir of your experience.

Awarded Best Winery Experience by Lux-Life Magazine, the Wine Blending Experience is an interactive and enter-

taining two-hour program offered daily (reservations required). “Think of this as high school chemistry where you play with wine instead of chemicals,” explains winery founder Jeffrey Maltzman.

Verified customer reviews sum up the activity best. “The best thing we did in Breckenridge! I cannot recommend it enough!” wrote Eileen from Boston, MA. “This was such a unique cool experience,” boasted Brittah from Big Lake, MN. “I loved learning and experimenting with how the flavors changed as we made our blends,” wrote Steve from Denver CO.

nery’s Main Street Station tasting room daily. Wine Tasting reservations can be made through OpenTable, but walk-ins are welcome.

To book a Wine Blending Experience call 970-771-3443 or book online at cdwinery.com.

Continental Divide Winery

Main Street Station

505 S. Main Street

Breckenridge, CO 80424 970-771-3443

www.cdwinery.com

Eat

Four Season, Vail

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

Forage & Feast

Copper Mountain

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

www.coppercolorado.com

THE CREPE SHACK

Snowmass Village & Aspen

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

Vicious Cycle Brewing Fraser

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

www.viciouscyclebrewery.com

FLAME STEAKHOUSE

Vail

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

The Buena Viking

Buena Vista

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

Saved by the Wine

Dillon

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

221 South Oak Bistro

Telluride

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

Osaké Steak and Sushi Bar

Salida

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

THE GAMBIT BAR

Vail

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

www.thesebastianvail.com

Mythology Distillery

Steamboat Springs

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

www.mythologydistillery.com

The Plume Coffee Bar

Silver

Plume

Silver Plume

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

Georgetown

511 Rose is a work of Arts...Culinay Arts and Architectural and Design

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

www.511Rose.com

Breckenridge Summer Patio Roundup

By Lisa Blake Eat

There’s nothing like pulling up a patio seat and sipping on your favorite drink while taking in the majestic wide-stretching Ten Mile Range. Maybe it’s the bluer than blue sky, the sound of snow melting into the river or the satisfied exhale (and ravenous refueling) that comes after a day of playing on Summit County’s sunsplashed trails.

We invite you to discover some of our favorite Breckenridge decks and patios and create your own al fresco oasis this season.

Kenosha

Settle in under a brightly colored umbrella on this always-buzzing west-facing deck for smoky barbecue and Colorado craft brews. Dogs and kids love the side picnic table area where games of corn hole and endless Breckenridge Ski Resort views invite lazy summer afternoons.

Quandary Tequila Bistro

This spacious sunny patio overlooks Peak 9, Peak 10 and tranquil Maggie pond. Stroll the Sunday Breckenridge farmers market or paddleboard on the pond before digging into Quandary’s daily happy hour from 3 to 5pm on the pet-friendly patio.

Burke and Riley’s

This longtime locals hangout and Irish pub boasts an elevated deck overlooking downtown Breck and the Ten Mile Range. A flickering fire pit and intimate stage of rotating musicians and DJs set a festive tone for sipping Guinness and enjoying fish and chips.

The Canteen Tap House & Tavern

This locally owned watering hole and barbecue and burger joint beckons with a lively deck, jam band tunes and stiff margaritas served in nostalgic metal canteens. Try the brined and smoked buffalo wings and the honeydew burger made with green chiles, cream cheese, honey and tangy yellow mustard (sounds odd, tastes incredible!)

South Ridge Seafood

Soaring from the second level of La Cima Mall, the rooftop deck at South Ridge Seafood welcomes glorious afternoon sun and people-watching with a bird’s eye view. Catch happy hour from 4 to 6pm and dive into deals on oysters, trout dip and Thai curry mussels. Non-seafood options await as well. Don’t miss the $10 grilled onion and cheddar Wagyu burger.

RMU

This ski manufacturer and heady gear shop doubles as a hip tavern with a front patio facing Main Street and a backyard beer garden that knows how to have a good time. Bring the pup, listen to some live music and sip on a killer espresso martini made with Breckenridge Distillery vodka. Got the kids in tow? RMU’s grilled cheese menu is legit.

The Traverse

Take a short drive or bus ride up Boreas Pass Road and land on the Traverse’s 10,200-foot wraparound deck. The sleek Lodge at Breckenridge restaurant overlooks Baldy Mountain, town and the snow-capped Ten Mile Range. Friendly servers deliver delicious elk tacos, burrata salad and charcuterie alongside Moscow mules, global wines and Colorado beers.

Motherloaded Tavern

This back alley chill spot is fun and funky with loads of character. The porch party scene features local musicians, mason jar cocktails (try the fruity pirate booty) and timeless comfort favorites like chicken and waffles, family recipe meatloaf, Southern fried okra and Spam fries.

Bird and Cow

Perched on Ridge Street with a tucked-away upstairs deck, this newish eatery delivers ski area vistas and a playful barnyard menu. Select from tasty takes on hot fried or grilled chicken sandwiches, cheesesteak and patty melts. Ask about The Trough speciality cocktail of the day.

The Crown

Hearthstone

Reserve a coveted table on the flower-lined deck at this historic Victorian home turned upscale restaurant. Dine on naturally raised beef and game, sustainably caught seafood and the season’s best Colorado produce while drinking in beautiful mountain views.

Radicato

Set on the Riverwalk in downtown Breckenridge, this Italian experience showcases handmade pastas and old world flavors. The menu — created by the culinary wizards from Rootstalk — sings with whole branzino, diver scallops, stuffed quail and more. Summertime dishes are best savored from the intimate deck overlooking the Blue River.

Breckenridge Distillery

The world’s highest distillery and cherished Colorado distilling experts invite guests to sip and sample in the tasting room before heading outside to the stylish patio for libations, live music and yard games. The 2 to 5pm happy hour features $10 creative cocktails and deals on snacks that include crispy pork rinds, sticky ribs and to-die-for orange chicken.

This coffee shop and tavern is a stellar family stop for summer refreshments. Order from the full espresso bar, try a boozy coffee drink, get the kids some ice cream and nibble on flatbreads while soaking in some rays on the riverside patio.

What’s Trending and Delicious in the Vail Valley

Summer never tasted so good thanks to these culinary creatives and hands-on experiences.

By Lisa Blake

Where to Eat in the Vail Valley This Summer

Dig into this post-hike, post-bike alpine haven for European village cafes, modern seasonally influenced greats and time-honored local haunts all wrapped in Gore Range glory.

Craving: Artisan cheese, global wines and a neighborhood cafe vibe

Go To: Drunken Goat

Savor This: This Edwards lunch, happy hour and dinner spot is drawing a wide swath of fans with its handcrafted menu built around locally sourced and artisan ingredients. More than 100 varieties of decadent cheese beg to be paired with fine wines painstakingly selected by house wine experts. Sip rosé and slurp oysters during happy hour (daily 3:30-5:30pm) on the patio and ask about their take-home cheese boards and wine for your own summertime soirees.

Craving: Elevated comfort bites and a buzzy happy hour

Go To: The Fitz

Savor This: Follow locals into this iconic Manor Vail Lodge restaurant for an approachable mountain menu that hits the spot every time. This modern-day lodgey nook is family friendly (buttered noodles and chicken fingers — check!) and full of creative cocktails and local Colorado brews for the grown-ups. Catch happy hour daily 3 to 5pm and enjoy half off apps like burrata flatbread and Asian sesame chicken wings.

Craving: Gorgeous mountainside dining with upscale dashes

Go To: Wyld

Savor This: Riding high on a Michelin recommendation nod, this luxe all-season patio rests at the foot of the Ritz-Carlton, Bachelor Gulch resort in Avon. Drink in the ski resort’s green summer slopes with your hyper-seasonal dinner selections. You can’t go wrong with the Colorado lamb or wild salmon.

Craving: Classic European Vail flair and Bavarian flavors

Go To: Alpenrose

Savor This: Start with a generous mug of German beer and work your way through the menu of fine-tuned Old World staples. This family-owned favorite has been wowing visitors since 1974 and has perfected its hearty cheese fondue, pork schnitzel and zwiebelkuchen (onion pie).

Craving: Fine resort dining and a meal to remember

Go To: Sweet Basil

Savor This: Michelin-recognized Sweet Basil is a hard res to score, so plan well in advance. Once you’ve secured your table, head to the heart of Vail Village for artful takes on innovative American cuisine. Delight taste buds with foie gras and rabbit steamed buns, Snake River Farms wagyu cuts, honey bourbon-glazed Iberian Duroc pork chops and the to-die-for sticky toffee pudding cake. Be sure to try their wood-fired sister, Mountain Standard, another standout making culinary waves.

Craving: Raw bar goodies and fresh lobster rolls

Go To: Mountain Fish House

Savor This: This seafood-focused Edwards gem pulls from renowned coastal purveyors like Seaview Lobster Co. and Taylor Shellfish Farms, so you know it’s legit. Answer your oceanic cravings with the Maine lobster roll served with Knapp Ranch honey, cumin vinaigrette and fresh corn salsa. Try the peel and eat Old Bay shrimp, little neck clams on the half shell and chilled mussels. Or nosh warmer dishes like the house made crab tater tots, the grilled grouper sandwich and Pacific cod fish and chips. Don’t miss the daily happy hour 3:30 to 5:30pm when a trio of oysters and a glass of bubbles is only $10.

Summer Culinary Adventures at The Hythe Vail

From fly fishing to picnic hideaways by horseback to mushroom hunting, this Vail hotel invites guests to dip into new culinary excursions this summer.

Vail’s fresh-faced chic hotel The Hythe draws winter guests with its Lionshead ski-in ski-out address and zenned out Well & Being Spa. The mod mountain haven prides itself on a special blend of refined rustic splashed with hints of retro 1960s architecture and, rolling out for summer, a lengthy menu of signature culinary experiences to keep guests on their toes.

The Fly Fishing by Horseback Adventure unleashes an exclusive fly fishing tour June through September, accessing unreachable private wilderness on horseback to hook trophy trout while an expert angler coaches you step by step. After an hour or two of casting for cutthroat and brook trout, groups enjoy a privately catered riverside feast. The trail lunch is prepared over a campfire and enjoyed next to a lake or alpine stream for a truly pristine dining experience.

On a Private Horseback + Picnic Ride, families are greeted with coffee and pastries before heading out on horseback — with plenty of time for the kids to groom and ride ponies — through the remote Flat Tops mountainside meadows and forests outside of Vail. Wranglers set up a hot gourmet trail lunch (typically carnitas tacos and vegetarian fajitas) to be enjoyed picnic style while the horses graze in the sun. The ride is 1.5 hours each way and horses are well trained and used to traveling long distances at a slow pace, so no prior experience on a horse is required.

The Vail Mushroom Foray experience is made for those who like to dig in the dirt and connect deeply with Mother Nature. Spend an afternoon hiking and hunting with an expert forager and mycologist, learning about edible mushrooms and plucking them from their woodsy hiding spots.

Back at The Hythe, pop into the Revel Lounge to feast on fungi from the apres menu. Order the black forest mushroom carpaccio for a plateful of king trumpets and white truffles served with arugula, shallots and house focaccia.

Learn more at thehythevail.com/experiences.

Mountain Town Food Halls

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

Bluebird Market

Silverthorne

Bluebird Market at Fourth Street Crossing is located in the heart of Silverthorne on Blue River Parkway just off Interstate 70, exit 205. This gigantic barn of a building holds some unique history and a delicious array of culinary creations. Under its eave’s the infamous ODI building still stands and some exciting things are coming soon for it.. Many raucous nights and boot-stomping music took place there in previous days. It is fantastic to see it preserved, and we look forward to the new tenants taking it over for more nightlife and dancing.

Eleven Restaurants offer their craft cookery:

• Nomad Coffee House

• Don’t Call Me Charlie’s Ice Cream Baja Chimayo

• Mighty Bar

• Colorado Marketplace & Bakery Hook & Harvest

• Tilford’s Wood Fired Pizza

• The Mighty Burger

• Crepes A La Cart

• Lucky Bird

• Lazo Empanadas

There is no overlap on the menu items offered, and the array of food choices is fantastic when you head in with a carload of people, young and old. There is ample seating and a gameroom to entertain your friends and family, as well as pop-up shops, coworking space and a 6,000 ft space for special events, weddings and conferences

www. Bluebirdmarket.co

The

Commons Food Hall

Steamboat Springs

This brand new gathering spot in downtown Steamboat Springs offers six different food vendors and a two story dining space to eat, meet work and relax all four seasons of the year.

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

www.steamboatcommons.com

Golden Mills

Golden

A vibrant food hall that opened in 2021 at 1012 Ford Street in Golden, Colorado revitalized an old historic flour mill and feed store building along Clear Creek.This food hall has quickly become an après adventure hotspot. Check out “Old Reliable,” a 40 tap self-pour pour wall highlighting brews, wines, ciders, cocktails and sake where guests can pour their own libations from a choice of locally sourced craft beverages using contactless payment cards.

Relax on the rooftop deck with sweeping views of North & South Table Mountains or watch the river along the downstairs south end windows. Try a taste at their five dining options: Rolling Smoke BBQ, Happy Cones, a New Zealand ice cream with a plethora of flavors, Tacos al Chile, Republic of Chicken, and Sushi Sora. This is the perfect gathering spot and many events are held here year round.

www.thegoldenmill.com

Buffalo Rose

By Caren Austin Photos Courtesy of Buffalo Rose

The beautiful mountain town of Golden Colorado is rich in history dating back to the mid 1800’s. Everywhere you turn in downtown Golden, there are remnants of the Old West, and the Buffalo Rose is in a building that comes from a long Golden history. I had the opportunity to have lunch and take a tour with Manager Derek Hall. I have heard great things about the food here but did not know just how historic this restaurant/ event venue is. So, saddle up, and take a trip back in time with me before we have lunch.

The Buffalo Rose is comprised of five historic structures including the event venue, the saloon, the main entrance to the restaurant, The Hoagland Building, and the Haas Block. When it was built in 1859, the event venue was Golden’s largest building, and was home to Colorado’s territorial legislature. It’s impressive to think that some of Colorado laws were ratified in that room, and thus, the upper level of the event venue is called the State Room for this reason. The indoor pool that was established there from 1928-1941 called The Golden Plunge has a long history. After many years, the pool was eventually covered up to become a union hall, a roller-skating rink, and today, a popular concert venue. The empty pool remains underneath the floor in the event venue to

this day. The Event venue hosts weddings, and many other events, including concerts. In 2018, the venue underwent a complete renovation, but left the original bar from 1908. The saloon section of The Buffalo Rose dates to 1859 and is home to the oldest bar in the state of Colorado. I could go on and on about the history of The Buffalo Rose because there is so much, but I am hungry, so let’s eat!

The menu at The Buffalo Rose is extensive, and so is the bar program. We were sat in the old Hoagland Building, which is now home to a huge bar and seating area. The star of this part of the restaurant is the retractable glass roof. On many beautiful Colorado mountain days, this roof goes “top down”, so guests can enjoy some of that fresh mountain air. We started with the Green Chili artichoke dip and the Chorizo Stuffed Jalapenos. The cheesy artichoke was everything you could want in a Colorado appetizer. It was full of Pueblo green chilis, and the house

made tortilla chips were delicious. The jalapenos were stuffed with three cheeses and a spicy whiskey glaze. The whiskey glaze was a perfect complement to this dish, and a nod to everything Colorado. The Street Taco Trio serves as an appetizer or entree. We had these as one of our entrées and they are amazing. Filled with either chicken, shrimp, pork or veggies. The tacos really hit the spot, and if you are wanting an entrée, there are so many choices. Colorado trout, bison short ribs, a smothered burrito, and chicken enchiladas were some of the standout dishes. We tried the bison short ribs. They were aromatic and excellent. The potato ragout that comes with them is delicious! We enjoyed the Colorado Agave Peach crisp for dessert. This crisp is topped with a bourbon butterscotch ice cream that is out of this world. What could be more Colorado than bourbon and peaches?

If you are craving a cocktail, then the Buffalo Rose is your place. Looking at the bar, there are so many choices of libations, it’s hard to choose. The Autumn Old Fashioned uses bourbon from The Golden Moon Distillery which is around the corner from The Buffalo Rose. The spiced pear liqueur in this cocktail made it so special, and the fact that it was made with local bourbon gives it a five-star rating. I left full and happy with a history lesson I will never forget about Golden. The sign welcoming you into Golden states that it is where “The West Lives”, and now I truly understand that. The Buffalo Rose is a mix of old and new and has made sure to preserve our Colorado history in the process. It is a fabulous place to eat, drink, and make new friends. That’s probably how they did things in the Old West and it just seems fitting.

breckenridge dining

Radicato

Radicato, the creation of Chef Matt Vawter, is a modern Italian restaurant nestled in the heart of Breckenridge, Colorado. Recently honored as the winner for the James Beard Awards’ Best Chef in the Mountain Region, Chef Matt brings a wealth of culinary expertise cultivated during his fourteen-year tenure in Denver. From his role as the Chef de Cuisine at Fruition Restaurant to his tenure as the Executive Chef/Partner at Mercantile dining & provision, and now the Executive Chef/Owner of Rootstalk and Radicato, Chef Matt’s culinary journey underscores a steadfast commitment to culinary excellence.

Opened in June of 2022, Radicato celebrates seasonal and technique-driven cuisine inspired by the rich culinary traditions of Italy. The name Radiato is an Italian word that means being deeply rooted to a place. There is a passion for showcasing everything Breckenridge and Colorado has to offer. The aim is to explore the connections between farmers and diners, while providing an atmosphere that allows guests to connect with each other. As a privately owned and operated establishment by Chef Matt, alongside partners Chef Cameron Baker and Director of Hospitality Patrick Murphy, Radicato embodies a team of hospitality professionals dedicated to curating memorable dining experiences. Radicato executes Chefs Matt Vawter and Cameron Baker’s vision of Mountain Italian. Ingredients are diligently sourced and are highlighted on ever evolving seasonal menus. Radicato offers a variety of dining options from happy hour, a la carte pastas and entrees, and a 5 course tasting menu which showcases the best of the Radicato kitchen.

The setting of Radicato is also influenced by the season. In the winter the dining room is lit by the warm ambiance of the lights in Blue River Plaza. There is no better place to watch the snow fall on a winter evening. In the summer two outdoor seating areas provide fresh air, the sounds of the Blue River, and stunning views of the Ten Mile Range. The dining room provides a welcoming, warm ambiance for any occasion or celebration. Hospitality is the central focus of our entire team at Radicato, we aim to create world class dining experiences for anyone who chooses to spend a night with us.

137 South Main Street. Breckenridge Colorado www.radicatobreck.com

Rootstalk

breckenridge dining

Rootstalk is a modern American restaurant founded on the idea of connection and coming home. Chef Matt Vawter was born and raised in Summit County and spent the formative years of his culinary career in Keystone and Breckenridge. After spending a period of time away from Breckenridge, Chef Matt returned to his hometown determined to open a restaurant of his own and help grow the culinary landscape in Summit County. Chef Matt made a large step towards that goal when he won the 2024 James Beard Award for Best Chef Mountain.

From old dormant roots, Rootstalk was opened in December of 2020 in a historic home on North Main Street in Breckenridge. The name Rootstalk refers to rhizomes that are all connected via a complex underground root system. The name was inspired by the large stands of Aspen trees surrounding the community of Breckenridge. Rootstalk explores the notion of connection through the cuisine, hospitality, and beverage programs. The aim is to connect guests with farmers, ranchers, winemakers, and other producers; while providing a space where people can connect with each other during their dinner.

Our team seeks to provide “Elevated, Everyday Dining” to the local community as well as out of town visitors. The cuisine is ingredient focused, technique driven and deeply committed to quality at all levels. The culinary team meticulously sources produce, proteins, and ingredients from quality producers from Colorado and across the country. Cocktails are created with intention and given the same level of care as the food on the plate. The wine program is focused on small-scale quality producers from across the globe from the classic to more esoteric modern styles. There are a range of experiences offered at Rootstalk from seven course tasting menus paired with wine to simply having a quick snack and beverage at the bar. Rootstalk can curate an experience for any occasion big or small.

The two dining areas of the restaurant are beautiful juxtapositions of each other. Upstairs is bright, elegant, and airy with views of Main Street offered by bay windows in the front. While the Root Cellar downstairs offers a more intimate dining experience with a Chef’s Counter available for those who love to be part of the action. During the summer the patios are abundantly decorated with flowers offering a wonderful outdoor dining experience. Rootstalk is a venue that allows guests to connect to everything that Breckenridge has to offer.

207 North Main Street, Breckenridge, Colorado www.rootstalkbreck.com

137 South Main Street. Breckenridge Colorado www.radicatobreck.com

Breckenridge Dining

Gold Pan Saloon

In 1859 thousands of gold seekers flocked to Colorado, taking part in one of the greatest gold rushes in North American history. In 1861 on this very site, a tented structure known as Long’s Saloon opened for business as a local watering hole for thirsty miners with the permanent building being erected in 1879.

In one form or another, The Gold Pan Saloon has stood for over 140 years playing host to gunfights, outlasting Prohibition, and boasting the longest continuous liquor license west of the Mississippi. Today, locals and visitors alike come for the camaraderie, to tell a few ski and ride stories, listen to music, and enjoy some outstanding food and libations. Now, the Gold Pan adds another chapter with the addition of Carboy Winery, a unique Colorado winery offering a selection of select Carboy wines in bottles and on TAP! So come in and enjoy a piece of Breckenridge history.

103 N Main St, Breckenridge, CO 80424 www.thegoldpansaloon.com

Carboy Winery

At 9,600 feet above sea level, the Carboy Breckenridge tasting room offers an unforgettable alpine wine-tasting experience paired with the history of the Gold Rush. Carboy Winery Breckenridge is a new way to Après Ski and Bike. Situated in part of the infamous Gold Pan Saloon on Main Street, they invite locals and visitors alike to loosen their boots and share tall tales of their day in the mountains while sipping on tall(er) glasses of our award-winning wines. Beautifully prepared menu items are made to complement every glass of wine you choose to taste. Come in from Noon to Nine in the Evening (10 pm on Friday and Saturday) and enjoy Lunch, Happy Hour or Dinner.

103 N Main St, Breckenridge, CO 80424 www.carboywinery.com/locations/breckenridge

Mi Casa Mexican Restaurant & Cantina

Since 1981, Mi Casa Mexican Restaurant & Cantina has been a gathering place for locals and visitors alike. Conveniently located on Park Avenue across from the base of Peak 9, Mi Casa is a great place to bring your whole family for lunch, or join your friends for their perennially popular daily Happy Hour. The wide-ranging menu and colorful atmosphere create a fun & festive dining experience for any type of crowd!

The decades-long tradition continues today with some modern tweaks including contemporary, spirit-forward Margaritas and craft cocktails, and a menu featuring the classics you expect, as well as elevated

seasonal options. From their famous Queso and Signature Salsas, to sizzling Fajitas, mix & match Tacos, and fresh appetizers and salads, there truly is something for everyone to enjoy! Plenty of Mi Casa’s menu items are great for sharing, and it remains one of the best values in town, with generous portion sizes. Their friendly, knowledgeable staff can help guide you to your perfect margarita or entree choice, from a menu filled with gluten-free & vegetarian options.

As one of the largest restaurants in Breckenridge, Mi Casa seats up to 300 people, and is a fantastic location for fam-

ilies and groups to gather and celebrate life’s special events. A visit to Breckenridge is best topped off with a taste of Mexico, and Mi Casa is the local favorite.

We invite you to visit us for Lunch, Happy Hour, or Dinner. We look forward to helping you and your friends & family experience the tastes and traditions of Mi Casa Mexican Restaurant & Cantina, a Breckenridge staple for more than 40 years. Salud!

600 South Park Avenue, Breckenridge 970-453-2071

www.micasabreck.com

Ten Ways To Enjoy the

Breckenridge Distillery

FROM TOURING THE

award-winning spirit’s production facility to indulging in worldclass cuisine, Breckenridge Distillery is truly an adventure for the senses. Whether you have time for the full experience at the Distillery on Airport Road, or you’re simply curious about tasting its award-winning spirits while strolling Main Street, the Distillery makes it easy, fun and delicious to discover what it’s all about. Here are 10 ways you can experience the Breckenridge Distillery.

MODERN-AMERICAN STEAKHOUSE

Breckenridge Distillery’s modern-American steakhouse atmosphere showcases seasonal and approachable dishes that impart not only the fantastic spirits of Breckenridge Distillery but also, their upscale mountain dining experience. Their family style menu features locally sourced steaks from Fitch Ranch. As always, the menu revolves around local produce, comfort foods with a twist and shareable dishes meant to encourage interaction and conviviality. Enjoy Happy Hour dishes starting at $13. Book a reservation at breckenridgedistillery.com/restaurant.

COCKTAILS

If it’s edible, chances are Liquid Chef Billie Keithley has made a cocktail out of it. And that’s one of the reasons she loves working for the Distillery so much. Because of the Distillery’s special liquor license, Keithley can’t go out and buy spirits and cordials elsewhere, so she creates them herself. Products like amaros, bitters, vermouth and liqueurs are all made in-house. “Which means we can put our own twists on them,” she says. Keithley and Lead Bartender Griffin Bovich are creating schnapps, shrubs, syrups and juices, among other fresh products, for every specialty cocktail. Popular menu staples include the Obi Wan Old Fashioned, made with Breckenridge Port Cask Whiskey.

PRIVATE DINNERS

Book a private dinner or event at the Breckenridge Distillery. Parties up to 30 people can reserve their exclusive spaces surrounded by aging whiskey barrels, old barn wood, leather couches and an authentic mountain vibe. Their exclusive, private dining areas come with a personal wait staff and can be used for families, micro conferences, executive meetings, or small parties. For inquiries and bookings, email events@breckenridgedistillery.com

TASTINGS & FOUNDER’S EXPERIENCES

The Breckenridge Distillery offers one of the most highly awarded craft bourbons in the U.S. Guests can choose from a limited menu of spirits and have the option to upgrade their tasting to try their high-end flights. Tastings are on a first-come, firstserve basis a both of the Distillery’s locations. Looking for a more personalized and unique tasting experience? Book a Chocolate & Spirits pairing, small bites and spirits pairing, Cask Finished Flights, among others. Book at breckenridgedistillery.com/tour.

SATURDAY & SUNDAY TOURS

Every Saturday & Sunday, guests can take a behind-the scenes tour of the Breckenridge Distillery’s production facility. This abbreviated tour starts by tasting two of their award-winning Breckenridge spirits in the Founder’s Lab. Their expert guides will take guests on a 1-hour tour through their original production facility and finish up the experience with a tasting of their Breckenridge Bourbon Whiskey. Book a tour at BreckenridgeDistillery.com/tour.

PRIVATE VIP TOURS

Breckenridge Distillery offers guests a VIP experience during their After Hours tours. Use your senses to experience the inner workings of how these handcrafted spirits go from grain to bottle while learning about the history of whiskey and how the distillery was founded. Tours are offered at 5:00 pm and 6:15pm by reservation only. Book a VIP tour at breckenridgedistillery.com/tour.

BLEND YOUR OWN WHISKEY

Nerd out with our distillers and become a master blender for a few magical hours. Breckenridge Distillery’s distillers are experts in nosing, flavor categorization and pairing substrates together to create a whole that far exceeds the expected sum of its parts. Guests will be taught to break down aggregate flavors while building a whiskey blend complete with mouthfeel and finish. You will hand bottle your creation and complete the experience with a customized label. By reservation only. Book at breckenridgedistillery.com/tour.

MAIN STREET TASTING ROOM IN DOWNTOWN

In the heart of downtown Breckenridge, get a taste of not only the Distillery’s spirits but also a taste of what the Breckenridge Distillery is all about. From merchandise to personable, knowledgeable staff, this small tasting room is a glimpse of what you can experience at their main location on Airport Rd. Learn more about current hours and offerings at breckenridgedistillery.com.

FREE SHUTTLE RIDES

The Breckenridge Distillery offers a free shuttle to and from the Breckenridge Distillery and Main Street Tasting Room within Breckenridge town limits. The shuttle fits up to 14 guests. To book a ride, call the Distillery Shuttle at 970-445-8613.

SHOP YOUR LOCAL RETAILER

Breckenridge Spirits are available nationwide at your local retailers. Shop your local retailer or get home delivery on your favorite Breckenridge spirits. Visit breckenridgedistillery.com/ products to get delivery. Looking for fun cocktail recipes? Visit Billie’s Cocktail Lab on their website for 100’s of cocktail recipes.

Spencer’s Steak & Spirits

Say cheers to the spirit of celebrating: Take a step back in time at the restaurant named for George Spencer, the founder of the town of Breckenridge, with classic cocktails and old-fashioned western hospitality. Spencer’s is “the” place to gather with a large group to celebrate a special occasion or group dinner.

Spencer’s is open for the summer featuring a new culinary team led by Executive Chef Reginald Nebab with all new menus for breakfast, lunch and dinner.

This summer check out Spencer’s new Sunday Brunch from 9 am – 2 pm every Sunday featuring an elevated dining experience including chef action stations, a variety of traditional and new menu items and more.

Spencer’s is THE PLACE for the best happy hour in Breckenridge. With a special happy hour menu, killer drink deals and fun games. Spencer’s happy hour from 3 pm – 5 pm every day is the place to be. With onsite parking and easy accessibility from anywhere in Breckenridge it couldn’t be easier.

Breakfast | 7 – 10:30 am

Lunch | 11 am – 2:30 pm

Happy Hour 3 – 5 pm DAILY

Dinner 5 – 9 pm

Beaver Run Resort 620 Village Road 970-453-8755

https://beaverrun.com/dining/spencers-restaurant

Blue River Bistro

The Blue River Bistro has become one of the most highly touted haunts in town. The menu and offerings evolved over the years, becoming famous for its original and intricate list of martinis and cocktails as well as ever-changing salads, appetizers and global-inspired dishes. The place has become a long-time favorite for happy hour, date nights, and social occasions of every ilk. It’s the place for an indulgent weekend brunch of Crab Benedict and clever bubbly breakfast sipper, gourmet grilled steak sandwich lunch any day of the week or braised bison short rib dinner with a shockingly convincing zero-alcohol cocktail accompanied by live music on a Monday or Tuesday night.

“It’s not a special occasion restaurant, but a social restaurant,” owner Jay Beckerman says. “It’s about constantly improving and staying as local as possible. We don’t live in a place where you can go next door to pick up tomatoes, but we support our community as much as we can.”

Blue River sources its beef from Eagle Rock Ranch, coffee from local Mountain Dweller, oils, salts, spices, and vinegars from Olive and Fusion, its ice cream from Higgles, and honey from Bjorn’s.

The Bistro has also maintained much of its same staff for 20-plus years. According to bartender Eddie Bartnick, who’s been part of the team from the beginning, that is a testament to Beckerman’s leadership.

305 N Main Street, Breckenridge, CO 80424 www.blueriverbistro.com

Buena Vista Dining

The Buena Viking

After 7 glorious years of that food truck life, The Buena Viking has made its way to a year-around, permanent, brick and mortar location! They’ve eddied out at 418 E. Main Street, Buena Vista, COLORADICAL, and are excited to have their very own home port. The Buena Viking aims to provide an elevated burger experience in a casual setting, perfect to compliment your Colorado adventure days. With the belief that every order matters, that every customer deserves an awesome experience, and a passion for excellence, The Winger’s and their staff invite you to come see all The Buena Viking has to offer!

Owners Evan and Anna Winger made Buena Vista their home over 20 years ago. They both love their spot in this universe, their community, the Rocky Mountains, and the Arkansas River that provide peace and adventure when they’re not restauranter-ing!

The new spot has a lot more room, and therefore a lot more room for options! Te burger menu is still the same as the food truck, but with additions of more salads, gluten-free options, new and different melts and burgers, and soups for the winter season! There is a big full bar to get cozy with the community as they sail into thier first season of culinary adventure.

The crew has also built three Hygge-Centric apartments above the restaurant, aptly named The Even Keel Lodge, as they’re always trying to keep the ship upright! Check them out at www.evenkeelbv.com for any of your vacation rental needs.

The Buena Viking has quickly become a place for families, friends, and travelers to put their feet up, enjoy good food and drink, and revel in a life welllived. See you soon!!

418 E. Main Street, Buena Vista, CO 81211-1126

www.buenaviking.com

Buena Vista Dining

Deerhammer Distilling Co.

Established in 2012, Deerhammer Distillery stands as a beacon of excellence in the heart of downtown Buena Vista. Nestled at 321 East Main Street, our inviting tasting room beckons connoisseurs and newcomers alike to indulge in the unparalleled craftsmanship of Deerhammer’s acclaimed whiskey collection. Immerse yourself in the rich flavors of our 4-grain bourbon, rye, and distinctive American single malt whiskey.

As you step into our tasting room, prepare to be enchanted by more than just our libations. Sip on meticulously crafted craft cocktails, embark on a whiskey flight, or bask in the embrace of our inviting patio, perfect for enjoying the company of friends and the crisp Colorado air.

But the Deerhammer experience doesn’t stop there. We’re proud to announce that we now offer an expanded menu featuring a curated selection of beer, wine, and daily culinary delights from our very own Deerhammer Kitchen.

For those craving a deeper dive into the artistry behind our spirits, consider booking a tour and tasting via our website - deerhammer.com. Delve into the alchemy of whiskey-making as we lead you through our distillation process, showcasing our dedication to using locally sourced grains and traditional copper pot stills.

A first time or returning visit to Deerhammer Distillery promises an unforgettable journey into the world of fine spirits. Raise a glass and toast to the experience that awaits. Cheers!

321 E. Main Street, Buena Vista, CO 81211-1126 (719) 966–7771 www.deerhammer.com @deerhammer

Tin Cup Ice Cream & Desserts

A Third Bowl Homemade Ice Cream scoop shop

Crested Butte, Colorado is a special town with a long history and close-knit community, and what would a quirky town be without a local ice cream shop? Look no further than Tin Cup CB, right off the main strip with hundreds of rotating, homemade flavors.

Owners Matthew and Lydia Price opened their first restaurant on Elk Avenue in 2019. Their mission was to create quality food in a grab-and-go style. They originally sold pasties; meat pies made popular by Cornish tin miners. The name “Tin Cup CB” comes from those miners and the mining ghost town.

The Prices wanted to bring historic food back into the valley, but they encountered obstacles such as staffing a kitchen, lack of experience, and burnout. Before they could figure out their snags, COVID shut the town down.

Around the same time, their friend, Kendall Tanslersky, reached out about needing a short-term solution to keep her ice cream company in business. So, the Prices built out a little corner of their restaurant for Third Bowl Homemade Ice Cream as a temporary solution.

In April of 2022, the Prices opted out of their lease and made the big move to open a mountain location, selling ice

by Ceighlee Fennel

cream, desserts, and cheap booze. With the demand and success at the new mountain location, the Prices realized they needed to bring ice cream back down into town.

Hopefully you have sampled the high-quality products, and maybe even met the owners Matthew and Lydia Price. With their fun glasses and passion for the business, they serve up ice cream at both of their locations throughout the busy seasons.

Tin Cup CB and Third Bowl Homemade Ice Cream are staples for Crested Butte and can now be found at their two locations: Crested Butte - 313 3rd St and Mt. Crested Butte620 Gothic Rd, Suite C-150

www.tincupcb.com

Read the entire story in the Dine Local Guide!

Copper Mountain Dining

Dillon Dining

dining

Bistro North

Jay Beckerman of Blue River Bistro in Breckenridge did the unthinkable, he crafted a swanky upscale dining establishment from a tired chain restaurant space. Today Bistro North has become one of the most highly touted restaurants to open in Dillon, Colorado.

Locally-owned and operated, Bistro North offers an upscale dining experience serving New American cuisine, crafted cocktails, local beers, and curated wines.

Like his sister restaurant, Breckenridge’s Blue River Bistro, the establishment has become a favorite for happy hour, apres ski, date nights, and social occasions of every kind.

It’s the place for an indulgent weekend brunch of Lobster Benedict and clever bubbly breakfast sippesr, gourmet grilled salmon BLT lunch or Gold Canyon Ranch Beef Tenderloin dinner.

Jay Beckerman says, “It’s about constantly improving and staying as local as possible. We don’t live in a place where you can go next door to pick up tomatoes, but we support our community as much as we can.”

Bistro North sources its beef from Eagle Rock Ranch, coffee from local Mountain Dweller, oils, salts, spices, and vinegars from Olive and Fusion, its ice cream from Higgles, and honey from Bjorn’s.

Bistro North also values retaining its staff and has brought some of his 20-plus years team members over from Blue River Bistro.

www.bistronorthdillon.com

Evergreen Dining

Frisco Dining

Vinny’s Euro American Cuisine

With a name like Vinny’s, one would probably think Italian. Is it an Italian restaurant? No. Are their Italian-inspired dishes available? Yes. Vinny began his career before he knew what the word career meant as he assisted his Sicilian grandparents with family meals at home. Chef Vincent Monarca, an East coast transplant who arrived shortly after graduating in 1992 from the Johnson & Wales University Culinary Program, discovered Frisco and called it home. He worked for several well-known restaurants in the area. He was the Chef for a local organic market before he opened the doors to his own restaurant, Vinny’s Euro American Restaurant in Frisco.

Vinny’s Euro American Restaurant recently moved and is located on the second floor of the Frisco Centre, above the Next Page Bookstore. The floor-toceiling windows offer panoramic views of Frisco, Mountain Royal, and Peak One. An elevator to the restaurant and stairs are available for customers. The new restaurant location is the perfect spot for a romantic evening for two and accommodates large groups, including Weddings, and Rehearsals, and company outings.

Chef Vincent emphasizes creating a menu based on the availability of seasonal

ingredients, natural hormone-free meats, wild-caught seafood, fresh organic pasta, and the freshest, local, Non-GMO vegetables he can procure. He incorporates his passion into each dish the restaurant prepares and is proud to serve food that does not require a microwave or premade processed foods. You will not find styrofoam or plastic boxes for foods you want to take out. Chef Monarca believes that these efforts make the food he serves tastier and healthier for our bodies, the economy, and the planet. Vegans, vegetarians, and carnivores will find something extraordinary for their evening out.

Expect a warm welcome when you arrive, as the restaurant operates like a large family with many staff in place since the restaurant launched. The restaurant has a main dining room, a full dinner menu, and a cozy bistro bar offering small plates, appetizers, and heartier selections. They are well-versed in preparing the menu items and offering the best wines to complement each dish. The small plate selection is a great way to experience a part of the dining room offerings.

Vinny’s dinner menu is extensive, offering classically prepared dishes such as Duck Leg Confit with a white bean cassoulet, Colorado Lamb Shank with

Cabernet Demi-Glace, and Aspen Ridge Boneless Beef Short Ribs with a Cabernet Demi Glace – to which I would like to note, his Demi Glace is liquid gold. Another favorite entrée is the Roasted Prosciutto Wrapped Basil Rubbed Pork Tenderloin. Fish and Steak du jour options are available daily.

Pasta is prepared in the kitchen with all organic ingredients. Every selection is delicious. Try the Linguine and Clams, Bolognese Ragu, or Sausage Rigatoni.

There is the Beyond Meat Vegan Sausage, Peppers & Onions, Salad Selections, and more for Vegans and Vegetarians. The Eggplant Tower with Portobello, Roasted Peppers, Provolone, and Marinara is one to try, and their mushroom strudel is a flaky delight. Gluten-free options are also available.

After dinner, I highly recommend their ever-changing dessert selections too. I had the Tiramisu, and it knocked my socks off (it is one of my favorites).

Locals have voted Vinny’s Best Restaurant for many years. If you are heading to Frisco, stop in, it is a local favorite.

Vinny’s Euro American Restaurant 409 Main Street 2nd Floor #201 Frisco,CO

304 East Main Street Frisco,CO

During the summer come join us for lunch on one of our two sunny patios, or grab a cocktail and watch the sunset on Frisco’s only rooftop bar.

In the winter come grab a hot beverage and sit next to the fire while bragging about all the skiing you did. Our menu offers something for everyones taste and our top notch service makes you feel right at home.

www.uptownfrisco.com

375 Blue River Parkway

Silverthorne,CO

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

KUCU TEQUILA BISTRO SAUCE ON THE BLUE

385 Blue River Parkway

Silverthorne,CO

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

www.sauceontheblue.com

Bluebird Food Hall & Market

Silverthorne

The Food Hall and Market concept has made its way to Silverthorne, Colorado, and we could not think of a better place for the rising restaurant concept to raise its roof. Bluebird Market at Fourth Street Crossing is located in the heart of Silverthorne on Blue River Parkway just off Interstate 70, exit 205.

This gigantic barn of a building holds some unique history and a delicious array of culinary creations. Under its eave’s the infamous ODI building still stands. Many raucous nights and boot-stomping music took place there in previous days. It is fantastic to see it preserved, and we look forward to the new tenants taking it over for more nightlife and dancing.

Eleven Restaurants offer their craft cookery:

NOMAD COFFEE HOUSE

DON’T CALL ME CHARLIE’S ICE CREAM

BAJA CHIMAYO

MIGHTY BAR

COLORADO MARKETPLACE & BAKERY

HOOK & HARVEST

TILFORD’S WOOD FIRED PIZZA

THE MIGHTY BURGER

CREPES A LA CART

LUCKY BIRD

LAZO EMPANADAS

There is no overlap on the menu items offered, and the array of food choices is fantastic when you head in with a carload of people, young and old. There is ample seating and a gameroom to entertain your friends and family, as well as pop-up shops, coworking space and a 6,000 ft space for special events, weddings and conferences.

Check out Live Music on Fridays as well as Trivia Nights every Tuesday. A variety of events pop up each month so stay tuned to their events calendar.

steamboat springs dining

Bésame

Surrounded by the snow covered peaks in the picturesque mountain town of Steamboat Springs, Latin-Asian fusion restaurant Bésame takes guests on a vacation. The rich and romantic experience, anchored by Bésame’s tapas selection, features an extensive Spanish-heavy wine menu, stellar cocktail menu, a Diego Rivera art motif, and a menu full of Latin surprises.

Mambo Italiano

Bésame draws inspiration from the Chef’s world travels in Thailand, Ecuador, Morocco, and Spain. Alongside classic Spanish tapas with Latin and Asian flair - such as the Patatas Bravas and Grilled Octopus - Bésame has non-traditional tapas like Gyoza “Al Pastor” and Chili Glazed Beef Short Rib. In addition to the large plates like the Cubano, Quesobirria Tacos, and Paella that also serve up to 10 people, Bésame also has Muu Waan, Thai Red Curry, and Carne Asada.

Bésame’s cocktail program is - just like a good cocktail - strong, robust and multifaceted including Spanish classics like the Caipirinha, six types of Mojito, and a dozen innovative cocktails and mocktails. Original cocktails include The Tipsy Carrot which uses tequila, carrot juice, lime, chiles, hellfire bitters, habanero syrup, fresno chili, cilantro and Tequila After Dark with Casamigos Reposado, zucca amaro, agave, angostura bitters, orange bitters, dark chocolate, and orange.

Visit Bésame today to embark on a gastronomic journey like no other.

818 Lincoln Avenue, Steamboat Springs, CO 80487 www.besamesteamboat.com

Mambo Italiano, situated in Steamboat Springs, stands as an Italian culinary masterpiece. Since 2016, Mambo has been captivating patrons with its unparalleled Italian menu, wine and cocktail lists, generous happy hour and impeccable service, inviting open kitchen, pizza bar, indoor-outdoor bar, and gorgeous patio, making it the premier dining destination in the Yampa Valley.

Mambo has an enviable Italian wine list with more than 100 bottles from nearly every region in Italy. Italian-inspired cocktails include the classics like Negroni and Manhattan Nero, alongside seasonal Mambo cocktails such as The Venetian Spritz with Cappelletti “orange bitter”, prosecco, soda, and orange, and the Caffè e Crema Martini with espresso, Frangelico, Cool Swan dairy cream liqueur, St. George all purpose vodka, chocolate bitters, and coffee beans.

Working with Executive Chef Joe Campbell, Mambo’s menu offers fresh new takes on Italian classics, such as Fusilli All’Amatriciana, Lasagna, Rigatoni Alla Vodka, Crispy Artichokes, Prosciutto Di Parma, and Steak Florentine for two which features a 32 oz Prime Colorado T-bone steak, crispy truffled potatoes, arugula, heirloom cherry tomatoes, shaved parmesan, aged balsamic vinegar, rosemary, and olive oil.

Mambo is known for having dedication to and passion for making everything from scratch, using the highest quality ingredients available locally, nationally, and internationally. Visit today to experience the extraordinary dishes, warm ambiance, and culinary journey that Mambo offers.

521 Lincoln Ave, Steamboat Springs, CO 80487 www.mambos.com

steamboat springs dining

Yampa Valley Kitchen

Yampa Valley Kitchen, the latest creation from esteemed restaurateur Hannah Hopkins in Steamboat Springs, stands as a downtown dining staple. Housed in a recently renovated 1900s farmhouse, Yampa Valley Kitchen offers elevated classic comfort food throughout the day, celebrating nostalgic flavors and introducing new traditions.

This culinary haven prioritizes Colorado-sourced ingredients, collaborating with local producers such as Hayden Fresh Farms and 7X Ranch. Yampa Valley Kitchen’s dinner menu features inventive dishes like Miso Salmon, Steak Au Poivre & Frites, and Duck à L’Orange. In addition to dinner, Yampa Valley Kitchen also serves a popular breakfast and lunch featuring local favorites like the California Dreamin’ Benedict, Bananas Foster French Toast, Truffalo Burger, and Smoked Salmon Bowl.

Since its 2020 debut, Yampa Valley Kitchen has pioneered the Yampa Valley dining scene’s mocktail culture, presenting a full menu with the same creativity as their cocktails. Savor renowned mocktails like the Orange Julia, Matcha Mint G&T, and Beet Down Sour, showcasing Yampa Valley Kitchen’s commitment to innovative, alcohol-free options. Join us at Yampa Valley Kitchen in celebrating the fusion of classic and contemporary flavors.

207 9th St, Steamboat Springs, CO 80487 www.yampavalleykitchen.com

Steamboat Dining

Laura the Butcher’s MEATBAR

Steamboat Springs

We hit the jackpot when we discovered Laura the Butcher and her Meatbar restaurant. We are huge fans of Charcuterie and her menu knocks it out of the park when that craving arises. Beautiful plates of salads, cheeses, artisan sandwiches and more are filled with her local and imported meats and cheeses. You must try the fresh sliced Jamon from Spain.

Our Italian family has always coveted exceptional meats and cheeses. I also earned a Culinary degree that included a full class in butchering. I found the class fascinating. I was absolutely delighted to discover Laura and experience her lovely new restaurant, MEATBAR, offering exceptional charcuterie selections in her European-inspired eatery.

Laura is reviving a lost art here in Colorado, Butchery, and she is promoting the ethical side of animal husbandry along the way. In addition to MEATBAR, she also runs Laura the Butcher, a charcuterie catering company and private butchery, as well as MEATSKOOL, offering hands-on classes and workshops for kids and teens.

Food inside and outside of the kitchen, Chef Posiak-Trider has always been attracted to the F&B Industry. After attending culinary school and working in San Francisco restaurants, she traveled the world to work on various organic vegetable farms.

In Italy, at a bed and breakfast she worked at, the owners had raised two pigs. A local butcher came and stayed at the house to process the pig’s meat, crafting beautiful charcuterie. Every part of the animal was used, something she had not experienced before. That was an eye-opening and philosophy-changing moment.

Upon her return to the states, she started curing meats at home and took a job at a whole-animal butcher shop and a deli to learn as much as she could about locally farmed meats. In addition, she discovered a passion for education while teaching butchery at a culinary school in Maine,

Laura and her husband, Dustin, began searching for a new place to call home. They’d heard about Steamboat Springs, threw caution to the wind, and moved to the Colorado mountain town. Here she began creating custom, upscale meat, cheese, and fruit boards for home delivery.

In 2020 she launched her new restaurant, MEATBAR, a women-owned and led eatery, which became an overnight hit. Laura’s establishment is not a butchery but rather a place where she showcases salted and preserved meats. She still provides learning experiences that feature whole animal breakdowns and these events are open to the public. MEATBAR is now offering classes in pasta making, chocolate crafts, and more.

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

1009 Lincoln Avenue, Steamboat Springs www. steamboatmeatbar.com

Telluride Dining

The View Restaurant - a new menu and chef in Mountain Village Telluride

Chef Vordokas recently arrived in Telluride to take on the role of the Executive Chef at The View Restaurant, a sixty-seat, full-service restaurant in beautiful Mountain Lodge Telluride. She is proudly serving a new menu influenced by her Latin American and Mediterranean influenced upbringing. I met with Perse this past summer and had a talk about the path she has walked in the Food & Beverage Industry prior to her arrival in Telluride, Colorado.

Born and raised in Miami, Perse is of Greek descent and was fortunate to have each of her summers in Greece with cousins, aunts, uncles, and grandparents. The Latin culture she grew up with in Miami along with the Mediterranean influence of her family’s cooking resulted in a nice marriage of the cultures that has contributed to her rise as a Chef.

“I was raised in a home where my mother cooked everything. There was never a need to go into the kitchen for anything. I was close to finishing my business degree when one day while eating dinner with my family I announced that I was going to finish my degree and start a Catering business. My mom almost choked. She asked me, “What are you going to cook? I announced I am going to cook Greek food and cook in people’s homes for dinner parties. Fast Forward a month later, a friend asked me to Cater a Greek Easter Brunch. My mom kept asking me how many people I was cooking for. I was studying the recipes and told her I was good. I needed to make food for 20 people but I think I made enough for 100 people. I continued with that business. I was inspired to craft something that was missing from the local restaurant scene because I traveled so often

to Europe, I noticed there weren’t many places to get delicious small bites to eat or grab a delicious coffee.”

“During that time with my catering business, I was also working in the retail industry but decided to become a server. I found that I was always in the kitchen watching what the staff was doing. If they were short in the kitchen I would drop in and help. I would plate salad and drop food in the fryer. I wanted to help get food out and be sure our guests were getting the best service possible. I was always hanging out in the kitchen taking mental notes and learning. I then took on a Prep cook position after learning how the front of the house operated. Soon after, I became a Savory Chef in a Bakery that could do breakfast and lunch. I enjoyed the work but realized I was still so green in the Culinary industry. I needed to get out and work in another kitchen. Learned an appreciation for food restaurants to learn more from their chefs in order to excel.”

“As a woman, I always felt welcome in the kitchen. I have worked for some incredible Chefs, some had temperaments, and some didn’t. You can have a nice knife and apron but it always boils down to your skills. My mind was open and I was always willing to learn. I would always take the apron off and do the dirty work and wasn’t afraid to admit failure and ask for someone to show me how to do a task but if I was drowning to ask someone to help me. People welcomed me in the back of the house as well as the front. Everyone has to prove their stripes but I have always felt welcome in the restaurant community.”

“There are always better ways of doing things than what I know. My phi-

losophy in the kitchen is “if you can do it better, then do it. If you have a recipe from your grandmother that you think is fantastic, do it. If you know of something you have learned at home in your kitchen and can bring it to the restaurant, then do it. We can all learn from each other; if it doesn’t work, it’s not failure but a learning lesson with an opportunity to do it a new way. I learned if you start a position being very humble, starting from scratch and being a sponge, you will excel anywhere.”

“There is very little room for error in simplicity. It’s much harder to get something really good that is straightforward and simple than something that is covered in a sauce where your mistakes can be hidden. I always get the question: What is your favorite thing to cook? I love preparing fresh salads and vegetables. Freshly prepared vegetables and salads don’t get the attention that they need. Do you remember the taste of a good tomato, strawberry, or fresh peach? It is so satisfying. When you experience that at a restaurant, it’s memorable.”

Since her arrival, everything has fallen into place, from the selection of her Sous Chef, Isaiah Davis-Toledo, to her line staff, and the opportunities to craft new menus and community events, Chef Vordokas continues to be her best and raise everyone up with her successes by doing better and being better. Enjoy a great meal by making a reservation at The View Restaurant to experience her delightful culinary creations.

Mountain Lodge Telluride Mountain Village, CO www.mountainlodgetelluride.com

Vail Dining Slope Room

Vail

BY LINDA ROKOS WATTS

Whether visiting for breakfast, lunch or dinner, at Slope Room, you’ll do more than eat a meal; immerse yourself in an unforgettable culinary experience with a spotlight on creatively prepared entrees, mouthwatering flavor combinations, and inspired, palate-pleasing cocktails.

Slope Room — named for Vail’s legendary 1960’s Slope Bar — sits along the Gore Creek just steps from Gondola One at the new Gravity Haus Vail. “We want guests to feel really satisfied,” Chef Alberto says. “When you pick up your napkin and wipe your mouth for the last time, you’re thinking ‘damn, that was good.’ You’re not uncomfortably full. You’re purely satisfied.”

Dining out can be so much more than just going out to eat because you’re hungry.

“We’re not just providing dinner. We’re providing dinner and a show. We’re providing the best experience that we can,” says Slope Room Executive Chef Alberto Rogelio Soto.

The carefully curated Slope Room winter menu has officially rolled out in our 126-seat restaurant opens inside of the new Gravity Haus Vail. Modeled after a traditional mountain steakhouse — with apps, soups, salads and composed dishes of pork, chicken, leg of lamb and steaks paired with specialty sides and sauces — the pasture-to-table restaurant in the center of Vail Village calls on refined ingredients and simple, clean flavors.

Chef Alberto’s full-service dinner menu always promises to be elevated, not pretentious, approachable and polished with a healthy balance of thoughtfully sourced proteins, vegan and gluten-free offerings.

While building out menus this fall, chef and team would ask three foundational questions: Is it good for you?

Is it good for the environment?

Does it provide an experience?

By only using the highest quality ingredients that are both sustainably raised and locally sourced, Slope Room aims to offer an authentically Colorado dining experience — one that highlights the heritage, bounty, and character of the Western Slope while supporting small farmers and ranchers across the Rocky Mountain region. We invite you to join us as we venture out to provide an elevated dining experience grounded in thoughtfulness, care, and a desire to change the world.

www.sloperoom.com

Dine Local Listings

ASPEN

Mawa’s Kitchen

305 Aspen Airport Business Center #F Aspen, CO (970) 710-7096 mawaskitchen.com

BRECKENRIDGE

Breckenridge Distillery 1925 Airport Road Breckenridge, CO (970) 925-9788 breckenridgedistillery.com

Briar Rose

199 Lincoln Avenue

Breckenridge, CO (970) 925-9788 briarrosechophouse.com

Continental Divide Winery

505 S Main St unit a-4

Breckenridge, CO (970) 771-3443 breckwinery.com

Hearthstone Restaurant

130 South Ridge Street

Breckenridge, CO (970) 453-1148 hearthstonebreck.com

Mi Casa Restaurant

600 South Park Avenue Breckenridge, CO (970) 453-2071 micasabreck.com

Quandry Grille

Main Street Station 505 South Main Street Breckenridge, CO (970) 547-5969 quandrygrille.com

Sancho’s Tacos & Tequila La Cima Mall

500 South Main Street Breckenridge, CO (970)453-9343 www.sanchotaco.com

Sauce on the Maggie Village at Breckenridge 655 South Park Avenue Breckenridge, CO (970) 547-5959 sauceontheblue.com

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

COPPER MOUTAIN

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

CRESTED BUTTE

Montanya Distillers

212 Elk Avenue Crested Butte (970) 799-3206 montanyarum.com

Dogwood Cocktail Cabin

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

DILLON

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

DURANGO

Animas Chocolate Company 920 Main Avenue Durango, CO (970) 317-5761 animaschocolatecompany.com

Ore House 147 East College Drive Durango, CO (970) 247-5707 orehousedurango.com

FRISCO

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

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

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

GEORGETOWN

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

STEAMBOAT SPRINGS

Besame 818 Lincoln Avenue

Steamboat Springs,CO (970) 761-5681 besamesteamboat.com

Mambo 521 Lincoln Ave

Steamboat Springs,CO (970) 879-9500 mambos.com

Yampa Valley Kitchen 207 9th Street

Steamboat Springs,CO (970) 761-2467 yampavalleykitchen.com

Meat Bar

1009 Lincoln Ave

Steamboat Springs,CO (970)846-6443 meatbar.com

Mythology Distillery 2875 Elk River Road

Steamboat Springs,CO (970) 594-4511 mythologydistillery.com

For more restaurant information: www.dinelocalguide.com

Sakaba

A Gastronomic Journey to Tokyo at Sakaba

By Lisa Blake

Beaver Creek’s rave-worthy sushi lounge and fledgling chef are elevating the ski resort seafood game.

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

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

“I was always curious growing up, asking questions, watching how the restaurant worked,” Martinez says. “I started falling in love with it. Seeing my mom happy made me happy.”

After graduating from Battle Mountain High School, the aspiring chef went on to study at Boulder’s Auguste Escoffier School of Culinary Arts followed by

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

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

Photo Credits: Ritz Carleton Bachelor Gulch

“We get a fish box from our purveyors consisting of three to eight types of fish two or three times a week,” Martinez says. “We don’t really know what’s in there until we open the box. So we get to create and play around with things.”

Delighting restaurant-goers one artfully polished plate at a time, Chef’s creations are presented in decadent succulent morsels. Sudachi zest and micro cilantro perch sweetly on delicate slices of black cypress-salted hamachi. Jalapeño powder dusts a vibrant spicy tuna roll. A5 Japanese Wagyu is served ishiyaki style (actively searing on a stone grill) with green tea salt. Buttery extra fatty toro evaporates on eager palates while stealthy wait staff bring adventurous diners sake flights and signature cocktails like the Snow Day — a sipable sake potion plied with coconut

milk, lemongrass syrup, mint and lime. Guests keep a loyal pulse on the popular tuna crispy rice composed of tender tuna, sushi fried rice, soy and eel sauce for sweetness.

For Martinez, it’s all about opening that box of fish from Japan and working his magic to find the perfect sweet-savory-spicy-umami balance. Inspiration arises from tasting the fish, knowing what pairs well with it and what kind of flavor profile he’s working with.

“It’s the uniqueness of every fish,” he says. “They all taste different and that’s the interesting part, that’s what’s fun. I have a notebook with notes on over 70 different types of fish we’ve worked with.”

Guests clamor over Sakaba’s quality, likening the restaurant to New York’s Michelin Star establishments and, Chef says, they’re always a little stunned when he comes out from behind the sushi bar to chat them up. “Seeing reactions from guests feels great,” he says. “It’s our servers’ favorite thing to say, telling them how young I am. Guests are always surprised.”

Martinez’s mother is rightfully proud. “She likes to talk about it to her coworkers and everyone who will listen,” Chef laughs.

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

TALKING ROOTS WITH CHEF MATT VAWTER

Breckenridge happily reclaims acclaimed Chef Matt Vawter as our first home-grown chef. Raised in Summit County, trained in CMC’s rigorous Culinary Program, seasoned in top-end kitchens in Denver, and now back in Breckenridge with his own restaurants. With the wildly popular Rootstalk and the soon-to-open Radicato, Vawter completes the circle from local kid to local celebrity chef.

Front Range foodies know Matt Vawter from Fruition and Mercantile Dining & Provisions in Denver. Vawter started at Fruition at age 22 and worked his way up to executive chef and partner at Mercantile with Alex Seidel, winner of the 2018 James Beard Award for Best Chef: Southwest. In 2020, Vawter returned to Breckenridge to open Rootstalk.

How did a kid who grew up ski racing on Summit’s slopes with a love for football make it happen? We asked Matt Vawter to share the story of his roots.

Young Matt Vawter came to Summit County with his family. His step-dad worked at Keystone’s golf courses, maintaining the greens and irrigation, while Matt and his siblings grew up in Keystone, Dillon and Silverthorne.

At age 14, Vawter got a job bussing at Frisco’s busy breakfast joint, The Claimjumper. He gravitated to the kitchen, lingering there after his shift. It wasn’t long before someone

said: “if you’re gonna hang out back here, do something!” The manager recognized his culinary interests and quickly graduated the youngster to working the line, flipping pancakes and hashbrowns.

Vawter loved the fast pace and teamwork of restaurants, the sense of feeling under the gun. As in sports, the cooks win and lose as a team. A football player since sixth grade, Vawter found kinship in the kitchen.

“I knew that I wanted to be in kitchens and learn about food. My interest was exploring ingredients, plating, finer dining.” Even at that tender age, Vawter was on his life’s path.

Working at Keystone’s golf courses brought his dad in close contact with David Welch, then chef at the Keystone Ranch. “Ask Chef if he can give me a job,” Vawter requested his father. “Chef David gave me the opportunity at 15. I started there.”

Unlike others in the kitchen at the Keystone Ranch, Matt was a hire, not an apprentice. But that quickly changed when Chef Kevin Clark of the Culinary Program at Colorado Mountain College noticed his skills. Clark wanted Vawter in the program, and figured out a way to keep him at Summit High School while simultaneously earning credits toward a Culinary degree.

“I was a special case,” Vawter explained. “A couple days after I finished my last day as a junior in high school, I started my first year in Culinary school.” But something had to give. Vawter gave up football for his senior year at Summit High. “At the time, it was the toughest decision I had to make.”

In that era, the CMC Culinary program had a football-style draft to recruit the apprentices into their next kitchen assignment. Matt Fackler, then Chef at Keystone’s Ski Tip Ranch, picked Vawter for his last rotation in culinary school. “Some of the same lessons he taught me I still preach to my cooks today. Integrity of ingredients, proper care for ingredients.”

After graduation, Vawter had offers from Keystone. It was Chef Fackler who asked “Why? You’ve been here since you were fifteen. Get out and see what else is out there.” Fackler suggested working at a new restaurant in Breckenridge, The Cellar. Later, Fackler “recommended Fruition in Denver. That worked out. It was good advice. Matt Fackler was the first person I asked about doing Rootstalk. We are still good friends.”

The focus on ingredients instilled by mentor Matt Fackler undergirds Matt Vawter’s food philosophy today. At Rootstalk, Vawter’s menu showcases produce. “Vegetables and the seasonality element, that’s what excites me most about food. Seasonality means traveling around the calendar. As different things come into season, that dictates our menu and techniques.”

Vawter also appreciates the farmers growing the food: “they are craftsman in their own right, caring for the products. It’s on us to take care of the process to the plate. We don’t have to do a whole lot to highlight that. My philosophy of food is ‘keep it simple,’ let the ingredient do the talking.”

Vawter’s philosophy carries over into the dining experience. Rootstalk’s concept is to create memories around food and the restaurant. “I want you to remember forever the people you were with, the food you were eating, the service. That’s the core of our mission.”

A good chef surrounds him or herself with a great crew. Vawter credits his staff and partners for allowing expansion to Italian-themed Radicato, the new restaurant taking over Chef Fackler’s former Relish space.

Radicato translated from Italian means deeply rooted. Vawter, deeply rooted in the mountains of Breckenridge, is back home. The Breckenridge dining scene is all the better for it.

by Leigh Girvin

HANNAH HOPKINS

You know when someone is passionate about what they do. They tend to have a lightness about them and exude a joyful enthusiasm that is contagious. Hannah Hopkins is that effervescent entrepreneur. She is the Chef/Owner and Operations Manager of both Bésame and Mambo Italiano restaurants in Steamboat Springs, Colorado. I had the opportunity to meet with Hannah recently to discuss her success in Steamboat Springs. Her story is a serendipitous one.

You can call her an east coast foodie gone west. She began her career in New York building her namesake Hopkins Catering Company and then launching her first restaurant, Dish, in Mahopac, New York. Her reputation and talent as a chef grew landing her a spot on season three of the Food Network’s show Chopped and achieving a dedicated following of restaurant patrons. It was her husband however that serendipitously brought her talents to the Colorado mountain town of Steamboat Springs.

While Hannah was attending to her labor’s of love her husband was dreaming of a life settled in the mountains. He began investigating the Western mountain job market and happened upon an opportunity in Steamboat Springs where he forwarded Hannah’s resume. It was received with much interest and the rest is history.

Hopkins sold her companies and arrived in Steamboat Springs with her family in 2011 taking on the Executive Chef position at Mambo, a fabulous regional Italian restaurant that she proudly improved upon, later becoming co-owner and Operating Partner in 2015. Hannah then co-founded her third restaurant Bésame, a few blocks down on Lincoln Avenue.

Bésame’s was a delicious addition to a thriving Steamboat restaurant scene. The sophisticated yet casual atmosphere imparts a warm Latin evening under the stars ambiance which is further complimented with fabulous cocktail selections and a menu filled with Latino flavor bombs.

She didn’t stop there. She recently added Yampa Valley Kitchen to her portfolio of delicousness. It is an establishment where Hannah has been able to fully share her love of farm fresh food, wine, art, gardening and music.

We discussed achieving success, and she summed it up with what one of her old bosses told her, “you’re only as good as the people around you”. She is aware that much of her success is her own doing but also realizes that it is the people she has surrounded herself with, the most talented people she can find, that compliment her accomplishments.

People have certainly noticed. The James Beard Foundation has chosen to host Hannah Hopkins and Bésame Executive Chef Joseph Campbell at the James Beard Foundation on September 26, 2019, in New York City. The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. There they will bring the mountains to the city and present their creative culinary talents, a deep honor and tribute to Hannah and Joseph’s success as chefs. It is an opportunity that this talented chef, Hannah Hopkins, is extremely proud of. We are excited for her to take her talents to this honorable institution.

Mawa’s Kitchen Restaurant

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

by Caitlyn Causey

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

“I was born in Africa, in Ivory Coast, which was a French colony. My family moved to France when I was younger, but I didn’t really connect with the culture there,” McQueen recalls. “I saw women on TV who looked more like me, and they were all African-American, not African- French. So I told my family I had a dream to go to America, and I thought, ‘I’ll be someone like Clair Huxtable.’ These women were my role models.” McQueen also told her family she wanted to meet the U.S. president someday. They thought she was, well—a little crazy.

“My family was not rich, and I didn’t grow up having a lot,” she says. “They didn’t always understand me or what I dreamed of doing someday.”

When she was a bit older, McQueen decided that the first step toward fulfilling her dream of coming to the U.S. was to learn English. For this she relocated to England, where she took up a nannying gig for a short time. The mother of the family she worked with was very accomplished, and McQueen noticed that she always watched “The Oprah Winfrey Show”on TV.

“One day she said to me, ‘This is one of the most powerful women in the USA,’” McQueen remembers. “I couldn’t believe that. But I made a point of watching it afterward, and saw Oprah do so many brave and empowering things. I started learning that I really could do anything I wanted to do.”

Like magic, McQueen soon found herself the winner of a special lottery that allowed her to obtain an American green card. She filled out all the necessary paperwork and within a couple months she was on U.S. soil, working as a waitress in Kennebunkport, Maine. One day, her restaurant received a very important call: The President of the United States was on his way for a bite to eat.

“I thought it was a joke, but within an hour the Secret Service were circling the place,” McQueen says. “Never in my wildest dreams would I have ever dreamed this could happen to me.”

And just like that, McQueen got to meet the president after all. She served George H. W. Bush that day, proving everyone back home who had doubted her wrong. After her first American summer in Kennebunkport, doors continued to open along her path and she soon found herself in the Rocky Mountain wonderland of Colorado. Nowadays, when McQueen describes her journey to becoming a respected chef and businesswoman in Aspen, it seems as though her life has been filled

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

“It is definitely hard work, and sometimes even harder as a woman chef in the mountains,” she says. “Women here do not often receive enough credit for all that they do.”

Still, McQueen appears to have a knack for inviting good fortune into her life. Charismatic, bubbly, optimistic and confident in her own abilities, she is never afraid to try something new or seize an opportunity as it comes.

“I represent the American Dream today in this valley,” McQueen says. “Not only as a female but as a minority and immigrant.”

If You Go:

You can find Mawa’s Kitchen in Aspen at 305 Aspen Airport Business Center Suite F with Mawa McQueen welcoming guests to join her for breakfast 8a.m. to 11a.m., and lunch, Monday thru Friday, from 10:30 a.m. to 3 p.m. in her newly renovated kitchen and dining room. Her

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

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

Learn more about McQueen’s story and Mawa’s Kitchen at

INSPIRING CUISINE -Photo Credits: Mawa’s Kitchen

Left: Mawa Mc Queen

Center: Mawa’s Kitchen Restaurant

Right: Thoughtfully prepared Entrees

305 Aspen Airport Business Center Suite F, Aspen, CO 81611 (970) 710-7096

www.MawasKitchen.com

guide G ! MTN town

Climb!

VIA FERRATA, ARAPAHOE BASIN

Get active Festival Notes

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

High Country Events Calendar

A-Basin’s via ferrata is a guided-only experience with two options to chose from, the full-day tour ascends 1,200 feet to a 13,000’ summit with stunning, 360-degree views. Their shorter adventure reachs an old mine shaft where you can learn more about the history of the area. This incredible via ferrata route is entirely above treeline in a high-alpine environment.

Harnesses, ropes, and helmets are utilized but previous rock-climbing experience is not needed. www.arapahoebasin.com/to-do/via-ferrata

Ride!

MOTO TELLURIDE, PLACERVILLE

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

www.telluridemoto.com

14’ER FEST, BUENA VISTA

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

www.14erfest.org

Overlanding! Support!

TKEF OKTOBERFEST

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

Think!

ORIGINAL THINKERS

Original Thinkers is a festival of art, ideas and documentaries to help in creating change by bringing together a rad collective of creators, innovators and most of all, doers in Telluride, CO. Save the date: October 4 - 6, 2024. Each highly curated show features riveting speakers, unforgettable films, mind-expanding art and performances; all providing a multi-dimensional look at unique, individual big ideas. Hear stories, share stories and bring new thoughts and awareness to your life through this gathering. www.originalthinkers.com

Mountain Town Food & Wine Festivals

Summer/Fall 2024

Colorado’s mountain towns are for foodies! Here is the current list of delicous gatherings. For details head to our link below, you won’t want to miss any of them.

June

Strawberry Days Festival, June, Glenwood Springs

North Fork Uncorked, June, Paonia and Hotchkiss

Reds, Whites & Brews, June, Avon

July

Keystone Wine & Jazz Festival in Keystone

FOOD & WINE Classic in Aspen

Telluride Food & Vine

Crested Butte Wine & Food Festival

Breckenridge Food and Wine

August

Olathe Sweet Corn Festival, Aug., Olathe

Eat, Drink, Pick, Keystone Resort

Wine & Dine, Snowmass

Top Chef and Taste of Telluride, Telluride

Bluegrass & Beer Festival, Keystone Resort

Estes Park Wine Festival,

Telluride Mushroom Festival, Telluride

Cidermass, Aspen/ Snowmass

Vail Wine Classic, Aug., Vail

Winter Park Uncorked, Winter Park

Vail Valley Brew’Au

Breckenridge Wine Classic in Breckenridge

San Juan Brewfest

Telluride Reserve in Telluride

West Elks Wine Trail in Paonia/Hotchkiss

Tacos + Margs In The Mountains, Winter Park Resort

Mushroom & Wine Dinner, Purgatory Resort

Keystone Oktoberfest

Oktoberfest, Beaver Creek Resort

Hogfest: Bacon & Bourbon, Breckenridge

September

CBFOL Wine Tasting Crested Butte

Vail Oktoberfest

Snowmass Déjà Vu Chili Pepper Fest

26th Annual Mt Crested Butte Chili & Beer Festival

Breckenridge Oktoberfest

Mactoberfest, Aspen

Oktoberfest in Fairplay

Chocolate & Wine Tasting, Palisade

Rocky Mountain Wine Fest

Breckenridge Oktoberfest

The Great Colorado versus Texas Tomato War

Mountain Harvest Festival

Hike Wine & Dine, Beaver Creek Resort

Mountain Chile Cha Cha, Pagosa Springs

Colorado Mountain Winefest, Palisade

Breckenridge, Bluegrass & Beer

October

Breckenridge Craft Spirits Festival

CRAFT

PEOPLE’S

BLUEGRASS MUSIC