VAIL RESORTS FURTHERS APPETITE FOR LIFE INITIATIVE:
Vail Resorts is committed to serving natural, hormone-free meats and poultry and organic dairy products at all of its on-mountain restaurants. This year the program expanded with a pledge to serve 100 percent Certified Organic Starbucks® coffee and Fair-Trade blend for espresso, and to eliminate the use of all artificial Trans Fat in the preparation of food at on-mountain and off-mountain dining facilities.Beaver Creek’s chefs are focused on furthering their commitment to all natural and organic foods. Each restaurant uses the freshest Colorado ingredients available and in the summertime, locally grown herbs and vegetables are more readily available and used in the array of menus offered. For more information visit www.vailresorts.com.
8100 MOUNTAINSIDE BAR AND GRILL DEBUTS:
The Park Hyatt Beaver Creek recently opened 8100 Mountainside Bar and Grill, an innovative restaurant featuring the freshest ingredients from local and national purveyors. The new restaurant is located in the space previously occupied by Bivans and Whiskey Elk restaurants, and includes an open, airy dining space with expansive views of Beaver Creek Mountain, a 20-seat bar, an intimate wine room with chef’s table and an open kitchen design with a 66-inch wood burning grill. The grill is the showpiece of the open kitchen, capturing smoke-infused flavors befitting the Colorado mountains. The visual display and culinary action creates a vibe and energy that can be felt throughout the restaurant. The expansion increased the restaurant space from 2700 to 4727 square feet, allowing for a bar area featuring small plates and organic wines and spirits, and semi-private dining spaces. For information visit www.parkhyattbeavercreek.com.
A PEAK AT BEAVER CREEK’S “SAUCIER” SIDE:
Located at the top of the Centennial Express chairlift, Spruce Saddle Lodge continues to prove it’s more than just a place to grab a burger during the ski day. Most recently, the on-mountain eatery was named a Certified Green Restaurant by the Green Restaurant Association, making it the first restaurant located at a ski resort to receive this distinction. The Green Restaurant Association is a national environmental organization dedicated to creating an environmentally sustainable restaurant industry.A casual restaurant at 10,200 ft. with soaring views of the Gore Range, Spruce Saddle Lodge is open throughout the summer. Getting there is part of the experience; access to Spruce Saddle means a scenic chairlift ride or hike up and plenty of activities to try upon arrival. Spruce Saddle Chef Matt LaWare brings over 25 years of experience to the kitchen and has been working with Vail Resorts for 16 years. For information visit www.beavercreek.com.
Toscanini is Beaver Creek's premier Italian restaurant offering a relaxed yet elegant atmosphere. Situated in the heart of the village adjacent to the year-round ice skating rink, Toscanini serves lunch and dinner al fresco during the summertime. The restaurant is a recipient of the Wine Spectator Award of Excellence 1999-2008. Toscanini ChefMike Izbicki was influenced by his grandmother’s Sicilian cooking as a child and landed his first cooking job at the age of 16.Following graduation from the Art Institute of Fort Lauderdale, Mike moved to the Vail Valley and started working with Vail Resorts at the Wildflower Restaurant at the Lodge at Vail before moving to Toscanini as Sous Chef and, most recently, as Executive Chef.
No visit to Beaver Creek is complete without experiencing the impeccable service and award-winning Colorado cuisine found at Beano’s Cabin. During the summer months, guests arrive at Beano’s via a scenic hour-long horseback ride, a tractor-pulled wagon ride, or a comfortable shuttle van. The setting is idyllic; Beano’s Cabin is a true log cabin getaway nestled high on Beaver Creek mountain in a grassy meadow surrounded by aspen and evergreen trees. The restaurant is a recipient of DiRoNa Awards, Wine Spectator Awards of Excellence and consistently receives top marks in the Zagat Survey. A warm crackling fire, delicious five-course dinner and live musical entertainment make this an unforgettable experience. Beano’s Chef Steven Topple came to the United States from the United Kingdom where he received his formal culinary education at Highbury College in Portsmouth, England. He has served as the Chef de Cuisine or Chef de Tournament at Wolfgang Puck's Postrio Restaurant in San Francisco, the Sea Island Company in Georgia, and most recently Wildflower at the Lodge at Vail.Topple presented at the prestigious James Beard House in January 2006 and August 2007. Since taking the helm at Beano’s Cabin in February 2006, Executive Chef Topple has introduced a new menu featuring creative Colorado cuisine and has added a chef's five-course blind tasting menu.
The Rendezvous Club, located at the Beaver Creek Golf Club, has the feel of a private clubhouse but is open to the public. The earth tones of the decor reflect the natural grandeur of the surroundings. Sleek, modern lighting blends with leather, chenille, marble, glass, and wood to create a timeless ambiance. Daily specials feature fresh Colorado produce, and the Express Lunch Buffet promises a quick bite before the next round. Executive Chef Kirk Weemscultivated his culinary career at Beaver Creek. Weems began his career at SaddleRidge Restaurant and then moved to Beano’s Cabin in 1999. Working at Beano’s under Chef David Clark, he was promoted to Executive Sous Chef of Beano’s Cabin in November of 2000. In the fall of 2006 Kirk became the Executive Chef at Allie’s Cabin and now splits his summer and winter seasons between Allie’s and The Rendezvous Club Restaurant.
MASTER SOMMELIER ADDS FINESSE TO BACHELOR GULCH SPAGO:
As the latest venture for the Wolfgang Puck Fine Dining Group, Spago opened at The Ritz-Carlton, Bachelor Gulch in December 2007. Executive Chef Mark Ferguson creates imaginative, seasonal American cuisine with Asian influences and Rocky Mountain sensibilities. The menu features Wolfgang’s classics as well as new dishes locally inspired by the Colorado Rockies. The 4,400 square foot restaurant was designed by esteemed New York-based hospitality designer Tony Chi. Chi captures the essence of the surrounding mountain landscape in his distinctly modern design. In addition to the remarkable cuisine and inspired design of the restaurant, Spago Bachelor Gulch features an unmatched wine program with the expertise of Master Sommelier, Sean Razee, and Sommelier, Vanessa Cinti. Razee is one of only 96 Master Sommeliers in the United States and is the only Master Sommelier found within The Ritz-Carlton and within the Wolfgang Puck Fine Dining Group. Guests can expect to receive the highest-level of wine service in the Vail Valley. For information visit www.ritzcarlton.com/en/Properties/BachelorGulch/Default.htm.
FOXNUT INTRODUCES THE COLORADO ROLL:
Located in Beaver Creek Village, Foxnut Asian Fusion & Sushi offers an incredibly comprehensive sushi menu filled with a number of rolls created specifically by Executive Chef Riley Romanin, as well as a variety of dishes for the non-sushi lover, including Wok-Charred NY Strip and a Tasmanian Salmon. Foxnut is also the home of the Colorado Roll: Beer-Battered Rainbow Trout, Asparagus, Local Goat Chevre & Kimchee Tartar Sauce. The Colorado Roll was inspired by all that is great about Colorado and has become a restaurant favorite. Chic and trendy through-and-through, guests will be hard-pressed to find a scene like Foxnut anywhere else in the Vail Valley. For information visit www.bcfoxnut.com.
BEAVER CREEK CHOPHOUSE CORPORATE CHEF CREATING THE PERFECT STEAK PLATE:
Located slopeside, the Chophouse features exceptional views of the mountain from the best deck in Beaver Creek. Serving steaks and fresh seafood in a comfortable, welcoming atmosphere, the Beaver Creek Chophouse also appeals to the littlest diners with family activity books, a tableside magician, and complimentary sundaes for kids under 12 (for reservations prior to 6pm nightly). Chophouse Corporate Chef Jay McCarthy is a world-renowned chef who travels the globe as a representative of the Texas and Nebraska Beef Council and U.S. Meat Expert Federation. In addition, Chef McCarthy is working with the Portmeirion company to design the perfect steak plate. This multi-talented chef studied aerospace engineering and has used his background and knowledge in that arena to design a plate he feels is “perfect” for steak. Chef McCarthy’s perfect steak plate is slated to be on the market this spring. The Portmeirion Group PLC is a British company with an excellent reputation within the housewares industry. Portmeirion markets and manufactures an extensive range of high quality tableware, cookware and giftware. For information visit www.beavercreekchophouse.com.
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