Breckenridge Dine Local Guide 2023

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Photo: South Ridge Seafood Grill


E L E V A T E Y O U R S U M M E R W W W . M O U N T A I N S I P S . C O M


Welcome to the Island of Breckenridge

Every mountain town is an Island and Breckenridge is one filled with Breweries, a Distillery, Bars, Saloons and Cantina’s. When the Sun’s out so is the Fun and afterwards you can steer your ship to some delicious Island Apres Tiki Drinks.

Here Are Some Suggestions: Castaway’s Cove

Grab a table next to the rushing sound of the Blue River’s water or head inside for some classic tiki hut vibes. Rum punches, frozen concoctions, fun flaming drinks and more can be found on their menu.

100 S. Park Ave Unit C102, Breckenridge (downstairs next to the river)

Breckenridge Distillery

Settle down on the patio and play some games while sipping on Liquid Chef Billie Keithly’s incredible cocktail recipes. The new summer cocktail menu boasts a variety of Tiki time drinks like This Sh** Is Bananas, a Tiki Classic Daiquiri and Cuckoo Coconut Breckenridge Spiced Whiskey, In-House Orgeat, Crème Of Coconut, Almond Milk, Pear Juice and Turmeric.

1925 Airport Rd, Breckenridge

Brunch! In Breckenridge

BoLD Restaurant -

Brunch at BoLD is available everyday from 8 a.m. – 2 p.m. and offers an elevated breakfast menu along with exceptional lunch selections with enhanced takes on America’s classics. Huge Breakfast Burritos, Huevos Rancheros, Chicken and Waffles along with a variety of Benedict’s grace the menu. These selections touch upon only some of their offerings. For those who seek gluten free ingredients most items, including pancakes, waffles and French toast, can be prepared gluten free served with 100% pure Organic Vermont Maple syrup. Brunch cocktails are legendary here with DIY Mimosas, Beermosas, Espresso Martinis, Breakfast Mules and other morning ‘centric cocktails.

505 S Main St



Blue River Bistro -

Enjoy Brunch on both Saturday and Sunday at this beloved Breckenridge restaurant with fresh regional ingredients inspired by the seasons in their beautiful dining space and flower filled patios. Their menu offers Classic Benedicts, Egg Dishes, Pancakes, Salads, Sandwiches and more. What is brunch without Steak and Eggs? Blue River Bistro’s Steak + Eggs Skillet brings tenderloin medallions, fried eggs, fingerling potatoes with peppers and onions, roasted seasonal vegetables heightened with a Chipotle hollandaise to your table. Give their Red Chilaquiles a try, it is a regional favorite. Pair it with a Passion Fruit Bellini, Grapefruit Aperol Spritz or a Spicy Maria.

305 North Main Street



Blue Moose at Breckenridge-

The Blue Moose knows a few things about Breakfast and Brunch. This family run restaurant has been delighting hungry locals and visitors since 1987. From 7 am to 1 pm everyday you will find three pages filled with Omelets, Egg Preparations, French Toast, Baked Good, Mexican Inspired breakfasts, Baked Goods, Fruits and Granola along with a variety of kid plates for your little ones to enjoy. A lengthy cocktail list also will tempt you and we love their use of local Breckenridge Distillery spirits in their Bloody Mary’s, Screwdriver, Greyhound and Raging Bull: Breckenridge Vodka and Red Bull. If you have a good dog who behaves they can join in on the Blue Moose outside patio too.

540 S. Main Street



Spencer’s -

When it comes to the holidays check in with Beaver Run Resort & Conference Center. Their restaurant, Spencer’s Steaks & Spirits, often holds special holiday and seasonal brunch celebrations. These Brunches are grand with Omelette and Craving stations combined with an array of hot and cold seafood, vegetable and meat dishes.

620 Village Road


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Full Service Grocery with Great Selection of Wine & Liquor, Fresh Produce, Deli Meats, Made To Order Sandwiches, Hot Prepared Foods, Juice & Smoothie Bar

Open Every Day 8:00 a.m. - 10:00 p.m.

GROCERY: 970-453-2398

LIQUOR: 970-453-6085

311 S. RIDGE STREET BRECKENRIDGE BRECKENRIDGEMARKET.COM | ISSUE 1 2023 5 Specialty Cakes & European Pastries 100 N MAIN STREET . BRECKENRIDGE. (970) 453-4473
Lunch, Baked Goods, Beer, Wine & Lavazza Coffee La Cima Mall 520 S Main Street Breckenridge

Summit Sommeliers Anne Dowling

Taking a Leap of Faith on a Wine Bar in Breckenridge

For a young woman to take out a second mortgage to open a wine bar in beercentric Breckenridge requires a leap of faith. But who better to take that leap than a former U.S. Ski Team freestyle skier accustomed to spinning through the air and trusting the landing.

Anne Dowling landed well in her leap from competitive skier to wine boutique owner and certified sommelier. In 2000, Anne opened Ridge Street Wine and ushered in a new era of higher end libations in Breckenridge.

Stop by the shop today and relish the extensive variety of European vintages mixed with California and Colorado wines. Wine is the focus. The cooler holds only a few cases of crafted beers mixed in with the whites, for their beer-loving friends. Budget-wise bottles can be found on the $10 rack. And everything you can taste by the glass is available for purchase by the bottle.

Anne selects every product herself. Wine requires constant education, learning about regions, terroir, vineyards, and wine-making styles. Every day, Anne immerses herself in the wine world. In addition to running her own wine shop with husband Ken Buck, she represents wine sales to restaurants in Breckenridge, Vail and Summit County.

“Being a wine rep really keeps me on the pulse of the wine business,” Anne said, citing new vintages, wineries and winemakers as sources of inspiration.

Early in her career, Anne earned her Sommelier certification to further her education and connect with experts in the field, providing a deep background to talk about wine. For many years, Anne taught wine tasting at Colorado Mountain College. Now at the wine bar, Anne offers seminars several times a year on a specific region or grape varietal. These popular classes include cheeses and foods to complement the wine along with plenty of time to taste and discuss each pour.

Cheeses come from Breckenridge Cheese & Chocolate behind the neighboring door. Anne imports gourmet foods from out-of-the-way places. This is where you’ll find the wine bar as Colorado’s liquor laws require service be separate from sales.

Before diving into the world of wine, Anne competed as a freestyle skier on the U.S. Ski Team and then on the Pro Mogul Tour. Raised in a skiing family with three older brothers, she started competing at age 5 in freestyle combined. Growing up, she traveled the world to pursue her sport.

Anne remembers participating as a teen in competitions in Breckenridge with the ballet and aerials at Beaver Run Resort, and moguls on Solitude or Mach I. Later in her skiing career, Anne specialized in moguls with top U.S. finishes and several winning seasons as a professional. After retirement, she coached young athletes with Team Breck.

On a Pro Mogul Tour stop in California, a canceled event opened the door for Anne’s next career. Pivoting from the ski slopes to Napa Valley, Anne fell in love with the beauty of wine country, “gorgeous lunches and the lifestyle of wine.” She defines that as good living, enjoying well prepared foods, paying attention to ingredients, and pairing food with wines of the same region.

“At age 25, I was tired of living out of a suitcase. I always loved Breckenridge with the small-town feel, historic charm and the amazing ski mountain. My brother was coaching Team Breck, so this is where I came after competitive skiing,” she added.

Working in a local restaurant, she found a business card on the floor. “Fine Wine Specialist” it said. Bells went off. “That’s what I want to do,” she told herself.

A stint in France inspired the wine bar. “I wanted to create a community around wine, where people can come in and talk about wine without feeling rushed, sit and relax with good cheeses, catch up with friends, and share their day.”

The upstairs wine bar feels like stepping across the globe to Europe. High open ceilings, warm colors, and local artwork invite relaxation, assisted by a cheese plate and dozens of vintages to sample from the Italian-made Enomatic wine dispenser.

Summer allows time to sit at the tables outside, chat with friends, listen to live music, warm up by the firepit, and enjoy wine and cheeses. “We call it Romance Alley,” Anne explained, just what she envisioned when she started the business 23 years ago.

Today Ridge Street Wine and Breckenridge Cheese & Chocolate epitomize a local, family-run business. Anne buys the wine, manages the back of the house, and is at the shop as much as possible. Kenny is the daily face of the business. Teenage son Finn, also a competitive skier, washes dishes.

With the changing environment in liquor sales in Colorado, where grocery stores are now allowed to sell wine, Anne and Ken’s shop contributes to the community’s character and success. It’s a place to try and buy distinctive, hand-picked wines, cheeses and chocolates, sit, chill out, and soak in Breckenridge.

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Summit Sommeliers Amy Flannery

Swirl, Sniff, Sip

How one sommelier is elevating the Breckenridge wine scene.

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

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

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

After setting her sights on a career in food and beverage management, Amy experienced a world of culinary labs and kitchen internships. Stints in catering, corporate fine dining and food service lead her to Denver where she earned a bachelor’s in Food Service Management from Johnson & Wales while serving at Sullivan’s Steakhouse.

Wine Pairing 101

“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 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’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.

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

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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.

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.” | ISSUE 1 2023 9
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.
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Chmurny Cain

30 Years Crafting Family in the Kitchen and Diningroom

The Motherloaded Tavern - The Home of Mothers In Love With Food is a pure Woman owned and operated business that is nod to her own mother who helps support her name-sake restaurant on a daily basis (even though she lives on the east coast). Meet Chmurny Cain, chief MILF with 36 “adopted” children working alongside her in one of the last old school buildings in Breckenridge. Tin ceilings, crooked walls, and creaky floors are now all hers after purchasing the building from her landlord on April Fools Day 2020.

As a new owner on the 100 Block of Main Street, Breckenridge she felt like she had hit the jackpot after years of renting but the Pandemic had her secondguessing her decision until she realized that she would have had to pay rent anyway. Chmurny kept the news low because she wasn’t sure where Covid was going to go.

Chmurny opened The Motherloaded Tavern in 2006 and survived the Stock Market Crash so she figured she could beat Covid, she was right and found that tackling the challenges of the Pandemic brought the restaurant’s team together. Everyone wanted to work. All of my staff wanted to do something to help to keep the business alive. She reflected on how she has seen how people have changed through Covid’s challenges. In the restaurant, we are super clean, more patient, and much more human. Chmurny found the weekly Breckenridge Restaurant Association Meetings over the phone brought all of the restaurant owners closer together too as a group as they worked on ideas to keep one another afloat.

She feels lucky. People at the Motherloaded Tavern want to come to work. You can tell as an outsider when you walk in, nobody is holding back, and everyone is having fun. Her staff is very human; they all like to share experiences and make connections with the visitors. She also said that she has the best kitchen crew in all the years she has operated.

The Motherloaded Tavern is an authentic space where you can settle in and be yourself while enjoying delicious homestyle comfort food. Her website states clearly, “the MLT is a friend-run business! We choose our friends and we choose to be together, working to provide you with a friendly atmosphere that cannot be replicated.” You can feel that when you walk in.

When I asked her how she came up with the restaurant’s concept she talked about how after years working at the Breckenridge Brewery she wanted to break away and

create something new and DIFFERENT for the town. She had let a few local Realtors know that they were looking for a space to open a restaurant. Her vision was to offer honest, comforting food in a lively atmosphere. When she found a space she settled in and began developing all of the restaurant’s recipes. Most have been crafted by Chmurny and some were pulled from crazy cookbooks she has collected over the years. Many of those cookbooks line the shelves in her restaurant.

Chmurny has been working in the restaurant business for a long time. “When I was 15 I told my dad I was going to work in a kitchen and he laughed at me. He drove me to my interview betting that I wouldn’t get the job. When I got back in the car he was flabbergasted to learn that I was accepted to my first kitchen job. I have been cooking and in restaurants ever since.” Over the years she tackled and mastered all the other positions running a restaurant requires. Front of the House, Back of the House, Dishwasher, Plumber, and everything in between.

The Motherloaded Tavern’s menu is a treat filled with Hand Crafted Nibbles like Fried Okra, Buttermilk Chicken Fingers, Wisconsin Fried Cheese Curds, Crispy Pickle Spears, and other unique treats. Comforts for the Soul consist of Chilis, Soups, and Poutine. Try the Chicken & Waffles, Meatloaf, a Burgers, or Mac and Cheese. Wash it all down with Sweet Tea or a Mason Jar Cocktail and check out the handcrafted infused liquors for quick and delicious cocktails. Oh and of course, if you clean your plate there are some yummy desserts.

Late nights are insanely fun with live music. Karaoke is crazy busy on Wednesdays and they do Trivia on Thursday, if you attend, you will see it is not a traditional Happy Hour.

Something unexpected is that Chmurny studied to be a Russian language specialist and was a Russian translator for a bit. That was a short career, when she decided to move on she and her Dad decided to try something different. The two wanted to go somewhere new so they threw a dart at a map, it landed on Fairplay. They came out here and took a look and decided Breckenridge was a better fit. Her Dad bought a condo, which she now uses to help house employees, and the rest is history.

When asked why she stayed? Chmurny said it is because of the friendships she has built and also because there are no bugs or humidity. Another plus, is it is cold, which is helpful when you’re having a lot of hot flashes.. | ISSUE 1 2023 11

Jay Beckerman

A local restaurateur’s bright thread in Breck’s fabric

Meet Blue River Bistro owner and Breck Town Councilman Jay Beckerman

Jay Beckerman never dreamed that he’d end up building one of Summit County’s most successful restaurants. As a college graduate, he certainly did not foresee himself becoming owner and operator of multiple restaurants and then bringing his talents for creating successful, people-first work environments into an even deeper cog of the community.

Beckerman, who was elected to the Breckenridge Town Council this spring and opened Dillon’s Bistro North in Fall 202l, was 22 years old when he pulled the means and the moxie together to acquire Blue River Bistro.

It was September 2001, shortly after he graduated from the University of Colorado at Boulder.

“I got through college working at restaurants and bars. It was the only thing I knew,” Beckerman says. “I found this fledgling business, an existing restaurant that wasn’t doing well. It was not even a week and a half before 9-11. It was an inauspicious beginning.”

While other recent college graduates cushioned their entrance into the real world with backpacking trips, seasonal jobs and ski bumming, Beckerman found himself bound to the Bistro, putting in long days doing it all.

“You see all your friends out playing, traveling the world, doing Semester at Sea, living in different countries. There you are bussing tables, working 15, 18 hours a day, seven days a week. If the chef didn’t show up, you’re flipping burgers. If the bar tender didn’t show up, you’re bartending. I was the host, busser, server, cook, expediter. We were cleaning the restaurant ourselves every morning,” Beckerman recalls. “I found if you surround yourself with good people and put those people before you, good things happen. That’s what got me through the first five years. At the time, it was really the transition from a five-month town to a 10-month town. Staying open 365 days a year, having the same quality of food and drink whether you came in on a Thursday night in March or October, I believe that had a lot to do with the success of the restaurant. Locals had a place to go for their graduation parties in May and their birthday parties in the fall.”

It wasn’t long before the Bistro became one of the most highly touted haunts in town. The menu and offerings evolved over the years, becoming famous for its long list of creative martinis and mules as well as seasonally fresh, ever-changing salads, appetizers and European-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 burger lunch any day of the week or soothing Chicken Parmesan dinner with a shockingly convincing zero-alcohol cocktail accompanied by live jazz music on a Monday or Tuesday night.

“It’s not a special occasion restaurant, but a social restaurant,” 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 coffee from local Mountain Dweller, its oils, 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 10-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.

“It starts with Jay,” says Bartnick, whose wife Renee has also worked at the Bistro for 16 years. “Jay has always set the tone for a great environment, positive, fun and supportive vibe. He promotes from within, wants to give the best opportunities to people who have been there a while. I’m so fortunate to be where I’m at in Summit County, where I found my niche and was able to raise a family. It’s largely due to Jay.”

An avid skier and mountain biker Beckerman and his wife, Dr. Erin Beckerman have two elementary-aged daughters. Beyond restaurants, he has been hugely involved in the community over the years, co-founding the Summit Lacrosse Program, Breckenridge Tourism Office board treasurer, member of the Summit School District Finance Committee as well as the Summit County and Upper Blue Planning commissions. As a newly elected Breckenridge Town Council member, Beckerman plans to bring the same heart, compassion and value he places on the people who make his restaurants special to the broader swath of individuals that make Breckenridge special.

“With 150 employees, people who are so dear to me, listening to their trials and tribulations, especially as housing has become more expensive and unattainable, I thought, we can do better than this,” he says. “Shelter is such a primary concern, not being able to provide that for people who make this town run. I find it so critical to support the new wave of people coming in. I want a town that my girls will return to after some life experiences, wanting to raise families and create a life here themselves.”

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Andre Hampton

A Food & Beverage Professional Comfortable Inside and Outside

Meet Andre Hampton. Chef, Caterer, Raft Guide, Camp Cook, Husband, Father, and dedicated lifelong food and beverage professional. I have known Andre since the summer of 1991 when he was a Raft Guide at Keystone Resort.

Andre had arrived in Colorado in 1989 from the city sidewalks of Spanish Harlem in Manhattan. While growing up in the city he started cooking and working in restaurants. “I started out washing dishes but I learned to love food. I soon went to work for a friend who owned Dream Cuisine, a catering company in the metropolitan area. They did a lot of food production and catering for movies and commercial producers. I was just a kid but the owner would send me out on jobs and basically say, here you go; Here is the food, a van, and everything you need for production, and I would cook and get the job done. I went all over the place for all sorts of productions in New York and New England. I enjoyed it and learned that I absolutely love cooking.”

“I was lucky and had the means to leave the city a lot. I spent almost every summer in Western Massachusetts and New England. Many kids got stuck in the city. I was exposed to rivers, mountains, and the woods. I volunteered for trail crews and became a river sherpa for an outfitter in Maine. We would set up all the camps and kitchens. I would help the river and camp guides as well as cook on many multi-day trips in Maine and Canada. We were cooking fish straight from the river. Baking, and preparing fantastic entrees and desserts using Dutch ovens.”

One of the guides he worked with also worked in Colorado and gave Andre an invitation to come out and check out the state and all the adventures it offered. Andre said, “I came out to Keystone and I stayed.”

“I was hired as a river guide and learned how to become a raft guide. My skills from the entertaining service crossed over into guest service. It was at that time that I saw a niche for Private Cheffing. While I was guiding I was also working in restaurants at night. One of the establishments I worked for asked me to cook for parties. “

It became a natural progression from cheffing private parties to owning his own company. During the Recession, Andre was laid off from his restaurant job. He had just

purchased a condo and decided with his wife that it was time to go all in and start his own business.

Andre started Black Diamond Catering in 2007 thinking he would be a private chef. Although it was the Recession his business went from once-a-week bookings to events reserved daily. He grew in leaps and bound and has not looked back since.

Andre said, “he modeled his business after the New York City catering company he worked for where you don’t just do one small 20-person event, you become a working food factory prepping for a variety of events.” He serves everything from boxed lunches, to a cocktail party for 50 and weddings for up to and over 250 people. Today he says, “we are in a state of constant production. We always have someone in prepping and working to prepare for our gigs.”

Andre met his wife Courtney at Arapahoe Basin on June 4th many years ago. They have a daughter, Ayla who is 12. She loves to write and has already been published and won a writing award.

“Courtney and I do a lot of events together. She is a professional DJ and owns Hampton Entertainment. She has also expanded her business to include photo booth options and live music for special events. She promotes me and I promote her. It is great to work together.”

Andre also owns the CU Tavern in the Blue Sky Breckenridge Condo complex where his restaurant offers delicious American dishes, like juicy burgers or tender ribs, and cocktails to suit any taste!

“We create a lot of different menus and I am proud of our food but our specialty is our service. We provide personal service that makes everyone feel like they are our only client. It is not just about putting food down, we are here to offer the very best hospitality possible and be an industry expert in everything our community offers.” | ISSUE 1 2023 15

Robbie Reyes

Serendipitous Travels

It was serendipity that Robbie Reyes arrived back in Breckenridge after many years of traveling to Colorado to ski and snowboard as a kid. Born and raised in Washington DC, Robbie often went to the mountains on winter trips with his parents.

As he got older, Chef Robbie Reyes discovered that he had always had a knack for cooking and started kitchen work when he was only 14. He worked in restaurants before his parents knew of his cooking jobs.

Rather than pursue an education at a Culinary School, he chose to learn the trade under the supervision of more established members of the food & beverage industry and recognized chefs. He says, “It was something I had a passion for.” Robbie then decided that he should gain further experience by working abroad. He looked toward London until he discovered the booming food scene in Peru.

Robbie says, “I wanted to go outside the country and train. Peru at the time was booming as a food and gastronomy hub. It was a choice between London and Peru. A lot of Chefs were doing some really unique things in Peru, and I thought it would be a great experience to head there to cook and learn something completely different. In Lima, there were very cool ingredients you cannot find anywhere else in the world. The country offers foods from the Amazon Basin, Peruvian Andes, and the Pacific Ocean with unique indigenous fruits and grains, Meat, and superbly fresh Seafood. The cuisine was inspiring, and I immersed myself into the culture’s unique preparations.”

“I fell in love with the seafood, and Peruvian Leche de Tigre, made with fish scraps, lime juice, ginger, cilantro, peppers, onions, and other seasonings, is one of my favorite dishes. It’s blended and served with corn, onions, peppers, and sweet yams. At the end of my time in Peru, I took time to travel the country and experience the Amazon, the high mountains, and Peru’s coastal communities.”

He absorbed the culture, flavors, and cooking techniques and brought them home with him. Robbie returned to the states and began working for David Chang in New York. Chang was opening a Washington, DC restaurant and Robbie soon returned to his hometown to the delight of his parents to work at Chang’s new location. The food scene was bustling there, and after a time, the ultracompetitive nature of the business became a burden.

After some contemplation, Robbie decided to take a break and come to Colorado.

When Robbie discovered the Breckenridge Distillery Restaurant, led by world-renowned chef David Burke he was smitten. “The restaurant had a completely different feel than other restaurants in town. It had a casual hipster city-style even though it was in the mountains.” Dan O’Brien, the Chef at that time, had owned a restaurant in DC, and the two connected, and I became the Distillery’s Sous Chef.” When Robbie met founder Bryan Nolte, he discovered Nolte was good friends with David Burke.

Robbie Reyes was promoted to the Executive Chef position slightly over a year ago. For Robbie, this was the first restaurant that did not have a sommelier or wine program. Crafting a menu for spirits and finding a way to balance hard booze and cocktails has been a unique new experience. Robbie says, “There is definitely a lot of experimenting. Working with Breckenridge Distillery’s Liquid Chef Billie Keithley is awesome. We talk all the time about flavors and pairings.”

Billie says of Robbie, “Robbie is a whole ‘nother level of creativity and talent. When you are having a conversation about menus and dishes, you can see the wheels turning. He is always pushing for the absolute best. Being around that makes me happy and want to push to new levels too. If you’ve ever seen Food Networks “Best Thing I Ever Ate” I feel like I can say that about every dish he creates. It’s the best thing I ever had. He’s a leader and a great teacher.”

We are constantly changing the menu as things go out of season or come into season or if we get bored with a particular dish. Some new entrees and salads are being crafted for dinner service. I am composing a more refreshing summer menu now with an ode to the Peruvian Ceviche I love. In addition, I am working on incorporating more fresh flavors and seasonal produce like area Tomatoes, Gooseberries, Peaches, and Corn.

Head to the Breckenridge Distillery this summer and fall to experience his new menus while enjoying their hip dining space and outdoor patio with music scheduled for many summer nights.

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Experience Historic Breckenridge Dining

Experience historic Breckenridge in these favorite local restaurants in our oldest buildings. Every gold town needed a variety of services to support mining and miners. Following Breckenridge’s founding gold strikes in 1859, merchants and saloon-keepers set up businesses. These historic buildings began their life serving the gold-seekers of early Breckenridge, as boarding houses, billiards halls, saloons, and fine homes. Step back in time when you dine at these restaurants.

Gold Pan Saloon and Carboy Winery

Walk through Breckenridge’s only remaining swinging saloon doors at the Gold Pan. The oldest bar in town began life in the 1880s as a saloon. Saloons have probably occupied this site from the earliest days of Breckenridge, historians believe. It didn’t take much to make a saloon: two barrels with a board on top for a bar and enough liquor to satisfy your clientele. In those days, rot gut whisky was common as saloon-keepers needed to extend their precious barrels of booze until the next supply wagon arrived. Extenders included tobacco water, sugar, even lye to add that sensation of the alcohol burn.

Only the best liquors and wines are served today

at the Gold Pan Saloon and Carboy Winery located at 103 N. Main Street. The historic saloon survives on the south side of the building, complete with an 1880s mahogany Brunswick bar, old photos, real wood burning stove, and a funky vibe. The northern structure was recently upgraded for the Carboy Winery, creating their own wines right downstairs in the basement. Miners never envisioned drinking a frozen rose’ or a mango mojito, but you can.

It looks like the Gold Pan is two separate structures stuck together because it is. The saloon on the south is the 1880s original; the northern half was added in 1905, and the two businesses were joined in 1911 with the addition of the second story covering the two. For many years, the northern section was Bradleys’ Bowling and Billiards. During Prohibition, locals knew to go to the back for an illicit sip. Breckenridge authorities did not strictly enforce Prohibition.

Serving breakfast, lunch and dinner, food options include burgers, burritos, and a delectable lamb French dip. The Gold Pan Saloon has been a fixture in downtown Breckenridge for well over a century.

Breckenridge Tap House

Just north of the Gold Pan stands Breckenridge’s oldest structure to house a restaurant, the Breckenridge Tap House at 105 N. Main Street. Known for years as the Springmeyer Building thanks to Alva Springmeyer who owned the building before the beginnings of the ski area. Old timers tell that Alva would sit in the shade on the bench in front of his building, dressed in the same plaid shirt with tobacco stains down the front, and stop vehicles coming in to town. He wanted to ensure newcomers were “nice people.” Thanks to Alva’s careful screening process, Breckenridge still offers a friendly atmosphere. In Alva’s honor, the ski area named the “Springmeier” ski run after him.

The building may look Victorian on the outside, but the original hand-hewn logs remain exposed on the inside, highlighting the pioneer log construction. Newspapers found in the walls go back to 1873. The structure served as a boarding house, various commercial enterprises, and a residence. Over the years, owners adhered newspapers to the walls for insulation. Newspaper remnants endure that you can still read today and learn about the services, medicines, and products available in early mining towns. The menu focuses on Mexican specialties like tacos, quesadillas, and carne asada. Miners would be jealous of the beer selection today, featuring 37 beers on tap and a full bar. The cozy restaurant opens up to a large patio in back with sweeping views of the Ten Mile Range and Breckenridge Ski Area.

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Hearthstone Restaurant

Sit in the large bay window in the front dining room and imagine the original Kaiser family gathered there around their Christmas tree. Originally built in 1885 as a residence, the building was extensively remodeled in the 1970s to become a restaurant. Yet The Hearthstone retains the floor plan, dimensions and decor of the original period. It still feels like dining in an historic home.

The Kaisers were a prominent family during Breckenridge’s mining heyday. Christian Kaiser was a butcher who ran the local grocery and served as a community leader. During the snow blockade of 1898-99 when the railroad couldn’t run and the town ran out of food, Mrs. Kaiser went to milk her beloved cow only to find it missing. Her husband butchered it to feed the hungry town. Years later, their son Carl would become Breckenridge Town Attorney. He built the smaller yellow home next door.

The Kaiser family sold their house in 1967 to Andrea Dewey, an early restauranteur. After initial success with The Filling Station, Andrea remodeled the house to become the brothel-themed Andrea’s Pleasure Palace. Ask to see Andrea’s risque wall paper discovered during a remodel. Andrea’s Pleasure Palace didn’t last long, but the rumor that the Kaiser’s family home was a House of Ill Repute persisted in Breckenridge for years. While not true, it makes for a good story.

Today, The Hearthstone, located at 130 S. Ridge Street, continues as one of Breckenridge’s favorite fine dining experiences. While the menu changes seasonally, diners can count on excellently prepared dishes, fine wines and cocktails, and superior service. Reservations are recommended.

Fatty’s Pizzeria and Sports Bar

Pioneering Breckenridge family Edwin and Almeda Peabody bought the dry goods and furnishings business in 1894 and opened The Colorado House. Today’s owners proudly share that historic name on the false-fronted facade of Fatty’s Pizzeria at 106 S. French Street.

Originally built in 1880-81, the commercial structure stayed in the Peabody family for generations. Son-in-Law Jess Oakley gained fame as Breckenridge’s postman for skiing over Boreas Pass to keep the mail flowing during the snow blockade of 1898-99. A snow-loving family, son E.C. Peabody created an early version of a snow-bike to while away the hours during the Great Blizzard. Peabody family members operated The Colorado House for boarding, renting rooms and providing meals, until the 1950s.

In the 1970s, as Breckenridge grew into a ski town, The Colorado House continued as a restaurant downstairs and hotel upstairs. With few options for lodging in those days, many newcomers to town stayed in The Colorado House to get a foothold before finding housing. Long-timers remember the small rooms and inadequate heat. Though The Colorado House famously had a bathtub, there was rarely enough hot water available to fill it. In 1975, Richie Poveromo acquired the property and opened Fatty’s Restaurant, now one of Breckenridge’s most beloved and longest-running hang outs.

Fatty’s co-owner, Breckenridge Chef Matt Fackler, who recently turned over Relish Restaurant, will be spending more time at Fatty’s. Manager TJ Messerschmidt is excited to have Chef Fackler’s knowledge of food and operations back in the house: “he sees things from a different perspective.” Expect new things out of the kitchen this summer. For example, Fatty’s now makes its own ricotta.

Pizza and calzones dominate the menu at Fatty’s yet there is something for everyone from salads to hearty main courses and options for kids. | ISSUE 1 2023 19

More historic dining in Breckenridge! Check out these locations:

Amazing Grace

Tiny and mighty, the Grace makes every dish to order so you might have to chat with the locals while you wait for your food. Dating from the early 1880s, the building’s false front indicates that Lincoln Avenue was the second commercial street in Breckenridge after Main Street. Originally built as a restaurant, the structure also served as the office for the first town surveyor and later as a residence.

Tin Plate Artisan Pizza

Their special sourdough crust and artisan toppings set Tin Plate Pizza apart. The building started life around 1880 as the home of Lewis Hilliard, Breckenridge’s prominent assayer who consulted with miners and mine engineers to determine the weight of their gold sample or the value of their ore. Breckenridge’s most famous gold nugget arrived here in 1887, swaddled in a blanket and carried tenderly in the arms of Tom Groves, earning the 16-pound nugget the nickname “Tom’s Baby.”

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Built in 1898 in the storybook Queen Ann Style featuring asymmetry, multiple bay windows, and generous porches, the structure was originally the Gaymon home. As the publisher of the Summit County Journal, Oren K. Gaymon made and chronicled Breckenridge history. His wife Augusta brought an East Coast civility to Breckenridge with her elegant parties, cut crystal and delicate China. Today’s diners at Rootstalk sense that same refinement in the interior finishes and stained-glass windows. Learn more about Rootstalk in this issue’s profile of Chef Matt Vawter.

Mt. Golian Grill

Taking off from the popular Mongolian grill dining style, Breckenridge’s newest restaurant occupies an old building. Built in 1898 for Mr. and Mrs. Looney, the home typified the Victorian aesthetic with a square bay window and detailed molding. Like local workers today, J.P. Looney had many jobs: attorney specializing in real estate, commercial, stock and estates, railroad board president, manager of the Breckenridge Mercantile, and miner. When Mrs. Looney died in 1900, he leased the house to another family. | ISSUE 1 2023 21

Ten Ways to Enjoy the Breckenridge Distillery

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

Modern-American Steakhouse

Executive Chef Robbie Reyes’ style brings an international flare to the Breckenridge Distillery Restaurant’s menu. Their modern-American steakhouse atmosphere showcases seasonal and approachable dishes that impart not only the fantastic spirits of Breckenridge Distillery but also their upscale mountain dining experience. Their family-style menu features a 45-ounce Aged Tomahawk Ribeye, 16-ounce Garlic Rubbed Creekstone Prime Rib and other seasonally focused dishes. 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 with $13 plates.


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 said. Keithley and Bar Manager Griffin Bovich are creating schnapps, shrubs, syrups and juices, among other fresh products, for every specialty cocktail. Popular menu staples include the ObiWan Old Fashioned, made with Breckenridge Port Cask Whiskey.

Sunday Tours

Every Sunday, guests are taken on a behind-the-scenes tour of the Breckenridge Distillery’s production facility. This abbreviated tour starts by tasting their award-winning Breckenridge Vodka and Breckenridge Gin in their original production facility. Their expert guides will take guests on a one hour tour and finish up the experience with a tasting of their Breckenridge Bourbon Whiskey. Tours are reservation only and include a signature Glen Carin tasting glass. Book a tour.

Free Shuttle Rides

There’s no need to drink and drive when you can drink and ride. The Breckenridge Distillery wants its guests to drink responsibly, which is why it offers a free shuttle for customers with pick-ups and drop offs anywhere within town limits. The shuttle fits up to 14 people—all you have to do is call the Distillery at 970-445-8613 to book your ride.


The Breckenridge Distillery offers one of the most highly awarded craft bourbons on the market and you can try it for free. Guests are offered two complimentary samples from a limited menu and have the option to upgrade their tasting to try their high-end spirits. A great way to explore their award-winning line of hooch.

After Hours Tours

Breckenridge Distillery offers guests a VIP experience during their After Hours Tours. Use your senses to experience the inner workings of how these hand-crafted spirits go from grain to bottle while learning about the history of whiskey and how the distillery was founded. Guests also have the opportunity to try spirits that have yet to be released to the public. Tours are offered at 5:00pm and 6:15pm by reservation only Book a Tour.

Founder’s Lab

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 mouth feel and finish. You will hand bottle your creation and complete the experience with a customized label. Reservations required. Book Now.

Private Dinners and Events

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

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

Shop Your Local Retailer

Breckenridge Spirits are available nationwide at your local retailers. Don’t want to leave your house? Get home delivery on your favorite spirits through Caskers. com. If you’d like to practice your at-home bartending skills, head to Billie’s Cocktail Lab to get inspired.

Rootstalk Radicato

Rooted in Italian cuisine Radicato offers a family-style dining experience in a beautiful setting on the Riverwalk in Breckenridge. Radicato is inspired by old world traditions and showcases techniques like handmade pastas. Sharing food, drink, and conversation with friends and family is at the heart of the dining experience at Radicato. Chef’s Matt Vawter and Cameron Baker have designed a menu that is meant to be explored and experienced collectively as a table. There is something truly special about passing plates around a table and being able to share in the same food as the person seated next to you. The menu includes vegetable and seafood-focused starter plates, a wide selection of handmade pastas, and large plates from our grill. Our wine program focuses on Italy and the United States with something for every palate.

Located in the heart of Breckenridge on the Riverwalk the views from the dining room and patios are idyllic. The lateday sun bathes the dining room with wonderful light and enhances the elegant setting. It is a welcoming environment for parties large and small. Focused, friendly, and genuine hospitality is provided by an experienced professional service team. Radicato aims to whisk you away to Italy while you are located in the heart of the Rocky Mountains.

137 South Main Street. Breckenridge Colorado

Rootstalk is a modern American restaurant founded on the idea of coming home. Chef Matt Vawter was born and raised in Summit County and spent the formative years of his culinary career in Keystone and Breckenridge. After spending a period of time away from Breckenridge, Chef Matt returned to his hometown determined to open a restaurant of his own and help grow the culinary landscape in Summit County.

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

207 North Main Street Breckenridge, Colorado,

Hearthstone Restaurant

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

130 South Ridge Street

Breckenridge, Colorado 970-453-1148

Spencers Steaks & Spirits

Say Cheers to the Spirit of Celebrating: Take a step back in time at the restaurant named for George Spencer, the founder of the town of Breckenridge, with classic cocktails and old-fashioned Western hospitality. Spencer’s is *the* place to gather with a large group to celebrate a special occasion or group dinner.

This is THE PLACE for groups large and small to gather and enjoy delicious breakfasts, lunch, apres, and dinners.

Breakfast classics are available along with Benedicts and huge Omelets. Sit down for lunch and enjoy sandwiches, soups & salads, and more. The dinner menu is filled with exceptional steaks, fish, burgers, and a wide variety of entrees. Everyone in your group will find something to love, even the kids.

Breakfast | 7 am - 10:30 am

Lunch | 11 am - 2 pm

Apres-Ski | 3-5 pm DAILY Dinner | 5-9 pm

Beaver Run Resort

620 Village Road



Mi Casa Mexican Restaurant & Cantina

Since 1981, Mi Casa Restaurant & Cantina has been serving locals and visitors in Breckenridge with one of the most family friendly Restaurants in town for popular Mexican cuisine and Happy Hour gatherings. The authentic menu and colorful tropical atmosphere create a festive dining experience.

The tradition continues today with some recent tweaks including contemporary, spirit forward margaritas, and a menu featuring some Tex-Mex flair. House made Ancho Chile Chorizo, Signature Salsas, Street Tacos, and Cremas are just some of the highlights.

All of Mi Casa’s menus are great for sharing and remain one of the best values in town. From sizzling Fajitas to tasty Vegetarian or Vegan entrees and kid friendly options, there is something for everyone to enjoy.

As one of the largest restaurants in Breckenridge, Mi Casa seats 300 people and is a fantastic location for families and groups to gather and celebrate. A visit to Breckenridge is best topped off with a taste of Mexico. Mi Casa is the local favorite.

We invite you to enjoy Lunch, Dinner or Happy Hour with us. We look forward to serving you and your family in the tastes and traditions of Mi Casa Mexican Restaurant & Cantina, a local favorite for 42 years.

600 S. Park Ave. Breckenridge 970-453-2071 | ISSUE 1 2023 25

Strawberry Lemonade Shortbread Cookies


Yield: approximately 3 dozen 2-inch cookies


• 1 cup (2 sticks) + 2 TB salted butter, softened

• ¾ cup granulated sugar

• 2-3 tsp freshly grated lemon zest (from 1-2 medium lemons)

• 1 tsp vanilla extract

• 2 ¼ cups all-purpose flour

Icing (optional)

• 1 cup confectioner’s sugar

• 2 TB fresh lemon juice

• ½ tsp vanilla

• 1 TB heavy cream

• Extra lemon zest and crushed freeze-dried strawberries, for decoration

With just a handful of simple ingredients, shortbread is wonderfully easy to make. In fact, it’s exceedingly hard to screw up. The dough comes together quickly, can be made in advance, and once baked, makes an exceedingly sturdy yet tender cookie. It’s the perfect portable treat for camping trips, picnics, and outdoor concerts.

I love this strawberry-lemon flavor profile for summer; it’s a perfectly balanced combination of sweet and tart, with just a hint of warm vanilla. For a butter-forward cookie, these are surprisingly light, and their bright flavor feels just right for warmer months. Freeze-dried strawberries are genius for baking, as they lock in all the ripe sweet flavor of the berries


1. In a small bowl, combine ¾ cup granulated sugar and lemon zest. Set aside.

2. In the bowl of a stand mixer (or in a medium bowl if using a hand-held mixer), cream butter, vanilla, and lemon sugar on high speed until fluffy, about 3 minutes.

3. Reduce mixer speed to low and add the flour slowly until fully incorporated.

4. Mix in the crushed freeze-dried strawberries. The dough will be slightly crumbly but should hold together when pressed.

5. Divide the dough in two equal portions and form each into a log approximately 2” in diameter and about 10” long. (Alternatively, you can roll the dough out to 1/4“ thickness and cut out shapes of your choosing). Place dough in refrigerator and chill thoroughly, at least 2 hours and up to 24 (I often make the dough in the afternoon and let it rest overnight, baking the next day).

without any of the moisture, which can turn your baked goods soggy and sad. Likewise, the essence of the citrus is most concentrated in the zest, and it doesn’t take a lot to pack a punch. To better distribute the lemon flavor, I like to infuse the zest right into the sugar.

• 1 cup freeze-dried strawberries, finely crushed

• 1 egg, beaten (for brushing)

• ¼ cup granulated or coarse decorator’s sugar

sugar, which is a bit coarser than granulated and has a pretty sparkle, but granulated will work beautifully, too.

You can roll the dough out and cut the cookies into any shape you like, but I prefer the slice-and-bake approach because a) it’s easier, and b) I can easily coat the edges of the cookies with a layer of deliciously crunchy sugar. I use decorator’s

6. Remove one dough log from the fridge and allow to soften at room temperature for a few minutes (keep the other log in the fridge so it doesn’t soften too much – this will keep the cookies from spreading in the oven).

7. Meanwhile, preheat oven to 350 degrees and line two standard baking sheets with parchment paper. (Note: If you’ve rolled the dough out and cut shapes, remove from fridge and bake now for 12 mins per batch).

8. Brush the first log with the beaten egg and roll in the decorator’s/granulated sugar until thoroughly coated. Using a sharp knife, cut the log into ½-inch slices. Place cookies about an inch apart on a baking sheet.

9. Bake 12-14 mins, until the edges of the cookies are just barely beginning to brown (err on the side of underdone to keep them tender).

The cookies are perfectly scrumptious as-is, but if you want to fancy them up a bit, whisk up the optional glaze, which can be easily drizzled over the cooled cookies (tip: use a squeeze bottle!) and artfully speckled with more lemon zest and crushed dried berries.

10. While the first batch is baking, repeat the process with the second log.

11. Allow the cookies to set for a few minutes on the baking sheet before transferring to a wire baking rack to cool fully.

12. If making the optional icing, combine powdered sugar, lemon juice, vanilla, and heavy cream in a small bowl and whisk to combine. If the icing is too thick, add a bit more cream; if too thin, a little more sugar. You want it pourable – think pancake batter. When cookies are completely cool, carefully spoon or drizzle the icing on them and sprinkle with bits of lemon zest and crushed freeze-dried strawberries.

13. Store cookies in an airtight container for up to one week.

Can a cookie be sassy? I’m saying yes, and this one? I predict she’s going to be your summer bestie. Full of zesty citrusy flavor and flecked with pretty bits of strawberry, these crisp, buttery shortbread bites will melt on your tongue and, dare I say, make your day brighter. Go on, just try to find a more deliciously cheerful cookie.
For More High Altitude Recipes head to: Cook Local 26 ISSUE 1 2023 | | ISSUE 1 2023 27

Learn about the Colorado Food Scene with our Dine Local Guide - Colorado Mountain Towns:

Click the Cover to Read

Adventuring Around Breckenridge

Dog Sledding

Dogsledding in the Summer? Yes, It’s called Dog Carting and it is a Blast!

Nestled in the heart of the White River National Forest but just 15 min from downtown Breckenride, Good Times Dogsledding offers one of the most unique summer activities in Breckenridge, Dog Carting.

Good Times Dogsledding is home to over 150 beautiful Siberian huskies. The kennel offers tours of their facility during the summer months, giving a behind the scenes look at a working dog sled kennel. These hour long kennel tours gives visitors a chance to pet and play with their friendly and loveable canines. Their experienced guides cover topics such as dog care, training, breeding, nutrition, and what the dogs do in the winter.

After the kennel tour, you then receive the opportunity to join their dog teams on an exciting training run in one of their dog carts. Here is where you get to see the dogs in action! As well as getting to see these sleddogs do what they love most, you and your guests will enjoy gorgeous view of Mount Guyot and the surrounding area.

The dog teams even take a quick pit stop in a spring fed creek on the way back to the kennel to cool off. This is a must do experience for any and all dog lovers visiting Breckenridge this summer. The dogs and their crew will be ready to run mid to late June. To learn more and sign up head to:

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Alpineer Challenge Course

Grab your friends and family and head up to the Breckenrodge Ski Area. Located at more than 11,000 feet above-sea-level, just off the top of the Colorado SuperChair, test your balance and agility as you maneuver 15 different obstacles on this high alpine ropes course adventure, including swinging logs, cargo nets and bridges.



Summit County’s oldest full-service fly shop and guide service. For the very best in public and private water guided fly fishing.

RIVERS & LAKES: Antero, Arkansas, Blue, Colorado, Dillon, Eagle, Eleven Mile, Montgomery, South Platte, Spinney, Swan, Ten Mile, Williams Fork

Summit County’s oldest full-service fly shop and guide service. For the very best in public and private water guided fly fishing.

Breckenridge International Festival of Art | ISSUE 1 2023 31
Bringing People & Trout
Since 1985
Exclusive Private Ranches • Half & Full Day Wade Colorado & Eagle River Float • Lake Float Fly Fishing Lesson • Winter Fly Fishing 970-453-HOOK 311 South Main Street, Breckenridge, CO 80424 •
People & Trout Together
1985 6 6 5 4


June 11, 18 & 25, 2023

Sunday Farmers Market, Breckenridge

The Breckenridge Sunday Market is bigger and better than ever featuring over 45 vendors from all over Colorado with a unique selection of artistic creations, handcrafted and homegrown items. We will be holding the market Every Sunday this summer, starting June 11th. Join us at Main Street Station. Leashed, well behaved pets are allowed. 10am - 3pm

June 18, 2023

Breckenridge Distillery First Annual “Dad Fest!, Breckenridge

TheBreckenridge Distillery on June 18th for the first annual “Dad Fest.” Enjoy a wide array of activities with FREE Dad Experiences like tours, tastings, blending labs, cocktail classes, live music, and more. Upgrade your experience to fill your own bottle of Breckenridge Whiskey. Bring the family and get an inner glimpse of everything Breckenridge Distillery has to offer.


July 2, 9, 16 & 23, 2023

Sunday Farmers Market, Breckenridge

The Breckenridge Sunday Market is bigger and better than ever featuring over 45 vendors from all over Colorado with a unique selection of artistic creations, handcrafted and homegrown items. We will be holding the market Every Sunday this summer, starting June 11th. Join us at Main Street Station. Leashed, well behaved pets are allowed. 10am - 3pm

July 4, 2023

Independence Day Celebration, Breckenridge

Every Independence Day, Breckenridge comes alive with patriotism, parties and the annual Main Street Parade. It’s a day of celebration that includes athletic competitions, live music, art festivals, family activities and a few of our favorite small-town traditions. Check out the whole days’ Event Schedule: www.

July 6 - 8, 2023

40th Annual Breckenridge July Art Festival, Breckenridge

Nationally ranked fine art festival set under the beautiful backdrop of Breckenridge, Colorado. The juried art show will feature top artists in 13 categories. Artists will all be present to discuss their original work and do demonstrations.

Free admission/ Family friendly

Show will run Thursday- Saturday, 10am-6pm Daily www.

July 28 - 30, 2023

Breckenridge Food & Wine, Breckenridge

The Breckenridge Food and Wine Festival brings you a unique, wine-tasting experience. Main Street Station Plaza and The Village at Breckenridge, (at the base of Peak Nine), transform into a beautiful, mountain-side vineyard starring an array of varietals created by top wineries. From the soft and smooth to the unabashedly bold, guests will get more than their fair share of delicious sips. There will be nearly 300 wines to select from! Check the link for all of the events, dinners and tastings that will be held


August 3 - 5, 2023

22nd Annual Breckenridge August Art Festival, Breckenridge

This Nationally ranked art festival featuring artists in 13 fine art categories. Show will be at the Village at Breckenridge and Main Street Station on the South end of town. Free admission and family friendly 10am-6pm Thursday - Saturday.

August 6, 13, 20 & 27, 2023

Sunday Farmers Market, Breckenridge

The Breckenridge Sunday Market is bigger and better than ever featuring over 45 vendors from all over Colorado with a unique selection of artistic creations, handcrafted and homegrown items. . Join us at Main Street Station. Leashed, well behaved pets are allowed. 10am - 3pm

August 7, 2023

Give Like A Local - Free Concert, Breckenridge

Summit County’s Culture of Giving Back is highlighted at this Free locals concert featuring performances by Moonstone Quill and Split Window. Join Summit County’s local nonprofits and learn about all the ways you can get involved in your community. We call it “Giving like a local,” and it’s what makes an event like this more than great music but a chance to be a part of something more. music/free-music/moonstone-quill-split-window

August 24 - 26, 2023

Breckenridge International Festival of Arts, Breckenridge

Immerse yourself in a world of creativity as BIFA brings together renowned artists, performers, musicians, and thought-provoking installations from around the globe. Get ready to experience an extraordinary fusion of art and nature, with stunning outdoor exhibits, interactive displays, workshops, and more!

August 24 - 26, 2023

Breckenridge Wine Classic, Breckenridge

Located in the heart of the Rocky Mountains, the Breckenridge Wine Classic is a three-day festival anchored by the two-day Grand Tasting in addition to unique seminars such as a guided hike and wine pairing lunch with master winemakers, wine dinners planned by world-class sommeliers, and more than 100 wineries, breweries, distilleries, and epicurean purveyors at this ultimate food, wine, and sensory experience.

Learn More Here:

August 25 - 27, 2023

Breckenridge Hog Fest - Bacon & Bourbon, Breckenridge

Bacon is the most loved food in the universe and the route to all things swine and divine. Add in the quintessential American liquor, bourbon; mind blown. These indulgences come together for Breckenridge Hogfest – Bacon & Bourbon. Check out the entire lineup:


September 2, 2023

The Great Rubber Duck Race, Breckenridge

Don’t miss the Summit Foundation’s Great Rubber Duck Race! You can purchase your ducks either online or throughout Summit County, and join the excitement as more than 13,000 ducks race to the finish line on the Blue River. With hundreds of prizes to

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be awarded, including a grand prize of $2,000, there’s plenty of incentive to get involved. Even if your duck doesn’t come out on top, you can still feel like a winner knowing that the funds raised will support over 96 nonprofit organizations, afterschool programs, and scholarships. You and your family can enjoy a variety of fun, family-friendly activities in the beautiful downtown area of Breckenridge.

September 2 - 4, 2023

48th Breckenridge Gathering at the Great Divide Art Festival, Breckenridge

The Longest running art festival in Summit county continues this summer over Labor Day weekend in beautiful Breckenridge, Colorado. Top artists from across the country will gather with their original works of art in 13 categories including jewelry, painting, photography, sculpture and more! You won’t want to miss the last nationally ranked fine art festival of the summer! The show will be at Colorado Mountain College just north of town with free admission and free parking. To get to the show: Take bus from town, ride your bike on the rec path, easy and free parking onsite. 10am-5pm Saturday and Sunday, 10am-4pm Monday.

September 3, 10, 17 & 24, 2023

Sunday Farmers Market, Breckenridge

The Breckenridge Sunday Market is bigger and better than ever featuring over 45 vendors from all over Colorado with a unique selection of artistic creations, handcrafted and homegrown items. We will be holding the market Every Sunday this summer, starting June 11th. Join us at Main Street Station. Leashed, well behaved pets are allowed. 10am - 3pm

September 7, 2023

Wine in the Mine, Breckenridge

Join us for an unforgettable evening at the Country Boy Mine as we launch our first ever, “Wine in the Mine.” We’re excited to infuse our love for history into the release of our Specialty Carboy Wine. This inaugural Summit Foundation event celebrates the pioneering spirit of our community with local wines, beers, and spirits. Guests will enjoy live music, mine tours, delicious Carboy Wine tastings, and even ax throwing for the truly adventurous. Your attendance supports our community through the Foundation’s grants, scholarships, and special initiatives. With each ticket purchase, you join us in making a positive impact. Come with your friends and loved ones for a night of education, entertainment, and philanthropy. This is a chance to learn, laugh, and give back to our community while honoring those who blazed a trail before us. Don’t miss out! We can’t wait to see you there.

September 21 - 24, 2023

Breck Film Fest, Breckenridge

Breck Film celebrates its 43nd festival this September 21-24. With the most film submissions ever, this is going to be a good one! Join Breck Film for films, forums, parties and free kids events all weekend long. EaBreck Film Fest is hosted across three venues in Breckenridge: The Eclipse Theater, The Riverwalk Center and Breck Backstage Theater – all walkable from Breck’s historic Main Street. Experience Breck like never before, through film! Visit for more info.

September 23 - 24, 2023

Parade of Homes, Breckenridge

Tour the stunning homes of Summit County and be inspired by the creativity and innovation of mountain living. These homes not only boast impressive construction and design but also

provide an opportunity to support the community. The Summit County Builders Association Parade of Homes event benefits the Summit Foundation, which supports Careers in Construction, Career Tech, Scholarships, and nonprofit grants. This event promotes a culture of caring for each other that starts at home. Join us in celebrating and supporting our exceptional community beyond just touring a beautiful home. www.summitfoundation. org/events/parade-of-homes

September 29 - October 1, 2023

Breckenridge Strings, Ciders & Sours, Breckenridge

Ciders and Sours are some of the most loved beverages in the universe and the route to all things magnificent. Add in some live Bluegrass, delicious food, gorgeous Breckenridge mountain views and great friends…….you have an irresistible recipe for making magic! These indulgences all come together for the Breckenridge

Strings, Ciders & Sours. Hosted by Rocky Mountain Events, LLC. See the whole schedule and lineup: www.rockymountainevents. com/breckenridge-strings-ciders-sours

September 30, 2023

TEDx Breckenridge - INSTINCT, Breckenridge

Bathed in the extraordinary beauty of the Rocky Mountains, TEDxBreckenridge is inspired by our environment. We live in an amazing hub for skiing, hiking, mountain biking and every other kind of outdoor activity you can imagine. TEDxBreckenridge is here to bring our community together through thoughtful conversation and exploration and share the way nature influences us.


October 6 - 8, 2023

Breckenridge Craft Spirits Festival, Breckenridge

The Breckenridge Spirits Festival is scheduled for October 6-8 with the Grand Tasting on October 7, 4-7 at the Riverwalk Center. Tickets will go on sale in July.


November 6 - 8, 2023

The Summit Foundation Philanthropy Awards

The 31st annual Summit Foundation Philanthropy Awards, in honor of National Philanthropy Day is an evening of inspiration not to be missed. The ceremony honors businesses, nonprofits, and people in eight categories, for their extraordinary commitment to our community. The goal of the award is to inspire and celebrate the Summit County culture of giving back by recognizing those who give of their time, talent, and treasure to make Summit County truly a special place to live. | ISSUE 1 2023 33
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