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Comfortably nestled on the river in West Vail is The Savory Inn. In the style of both European and Northern Californian food-and-wine meccas, The Savory Inn is both a bed and breakfast and an intimate cooking school. They will hold classes periodically throughout the summer.
"I thought a cooking school would be a wonderful addition to the Vail Valley," said proprietor Nancy Hassett. "Especially for people who don't hike or ski - or who want to take a day off."
Deanna Scimio is the in-house chef, and she'll be leading several of the classes. Chefs from some of Vail's most prominent restaurants will be guest hosting many classes, too. Scimio will then act as the wing man.
Class topics range from romantic dinners for two to barbecue secrets. Some of them even have events with them, such as the July 5 patriotic grilling and games with horseshoes, croquet and badminton. They're considering having a class where folks can work on their golf swing, or an event with mystery chefs.
"People love it," said Hassett. "They laugh, carry on for three hours, bond with people and have a good meal. All while learning some tricks in the kitchen."
The kitchen is industrial standard, but still intimate for attendees. One thing that separates Savory classes from others is the hands-on nature of them. Everybody can be in the kitchen.
Scimio is a familiar face in many restaurants. She's been the pastry chef at Grouse Mountain Grill and Gambetta's, in addition to leading her own catering business. She met Hassett at a wedding she catered.
Scimio has boundless energy for cooking classes, and is very excited to be involved.
"It's awesome," she said. "You can teach people to use all five of your senses. And that's what makes cooking unique."
Scimio is especially looking forward to her Cakes 101 class July 16. It's geared for amateur and experienced bakers alike - especially those interested in professional cake finishing.
She looks for many things in new recipes.
"Originality, creativity, a sensory indulgence - and chocolate," she said. "Chocolate is one of my many vices."
For those who want to sample Savory cuisine, but don't want to sign up for a cooking class, the inn will have a booth at the Minturn Market every Saturday.
"We'll be serving gourmet hamburgers and hot dogs, grilled portabellas and grilled chicken sandwiches with Rick Kangas' special rubs," said Hassett.
Toppings will include caramelized onions, sauerkraut, blue cheese and basil, in addition to standard fare.
Hassett came to Vail from Vermont. She's been skiing here for 20 years, and been a full time resident for five. A self-declared foodie, part of her goal is to increase awareness of Vail as a food and wine destination. She doesn't intend to leave anytime soon.
"I love the valley," said Hassett. "I love the people, the community - it's really wrapped around me. I love the lifestyle, too. What's not to love? Blue skies, mountains, water - and a great attitude."
Cooking school
Savory Inn
2405 Elliott Road
West Vail
476-1304
Schedule highlights
June 21 Healthy gourmet cuisine, Soa Davies of Splendido
June 26 Saucy and spicy romantic cooking, David Sanchez of Allie's Cabin
July 1 La Tour's signature cuisine, Paul Ferzacca of La Tour
July 2 Ying and yang, Scott Rella of Fear No Ice
July 3 American regional cuisine, David Sanchez of Allie's Cabin
July 5 Patriotic grilling and games, Deanna Scimio of Savory Inn
July 11 Tapas, sangria and bocce ball, David Nowakowski of Red Sky Ranch
July 15 Chef's magic, David Sanchez of Allie's Cabin
July 16 Cakes 101, Deanna Scimio of Savory Inn
July 17 Food and wine extravaganza, Angelee Aurillo of The French Press
July 19 Trade secrets of a health chef, Dana of A Lighter Affair Catering
July 22 Health and nutrition, Sally Connelly of Herbal Allies
June 24 Food and wine extravaganza, David Walford of Splendido
July 26 Cooking with wines and seafood, Carson Jaffrey of La Tour
July 29 Larkspur's signature cuisine, Thomas Salamunovich of Larkspur
July 31 Summer in Italy, John Phillips formerly of Zino Ristorante
August 5 Viva La Mexico, Tim McCaw of Zach's Cabin
August 6 Dinner for two, Deanna Scimio of Savory Inn
August 7 Contemporary Asian American cuisine, Michael Glennon of Vista
August 9 Sushi, sushi, sushi, Dustin Aipperspach of Sato's
August 13 Marinades, rubs and grilling techniques, Todd Rymer of Johnson and Wales Culinary School
August 14 Food and wine extravaganza, Bruce Yim of Sweet Basil
August 20 Down-home BBQ sauces and ribs, David Nowakowski of Red Sky Ranch
August 22 Catch and cook, fly fishing and grilling
August 23 Chocolate and champagne
August 24 Creekside brunch, Deanna Scimio of Savory Inn
August 27 Asian fusion, Deanna Scimio of Savory Inn
August 28 Food and wine extravaganza, Chris Dressick of Toscanini
September 2 Food for romance, David Sanchez of Allie's Cabin
September 3 Luncheon ideas, Matt Boyington of West Side Cafe
September 5 Sensory indulgence, Deanna Scimio of Savory Inn
September 9 South American cuisine, Matt LaWare of Spruce Saddle
September 11 The harvest, Rick Kangas of Grouse Mountain Grill
Wren Wertin can be reached via e-mail at wrenw@vaildaily.com or phone at 949-0555, ext. 618.
"I thought a cooking school would be a wonderful addition to the Vail Valley," said proprietor Nancy Hassett. "Especially for people who don't hike or ski - or who want to take a day off."
Deanna Scimio is the in-house chef, and she'll be leading several of the classes. Chefs from some of Vail's most prominent restaurants will be guest hosting many classes, too. Scimio will then act as the wing man.
Class topics range from romantic dinners for two to barbecue secrets. Some of them even have events with them, such as the July 5 patriotic grilling and games with horseshoes, croquet and badminton. They're considering having a class where folks can work on their golf swing, or an event with mystery chefs.
"People love it," said Hassett. "They laugh, carry on for three hours, bond with people and have a good meal. All while learning some tricks in the kitchen."
The kitchen is industrial standard, but still intimate for attendees. One thing that separates Savory classes from others is the hands-on nature of them. Everybody can be in the kitchen.
Scimio is a familiar face in many restaurants. She's been the pastry chef at Grouse Mountain Grill and Gambetta's, in addition to leading her own catering business. She met Hassett at a wedding she catered.
Scimio has boundless energy for cooking classes, and is very excited to be involved.
"It's awesome," she said. "You can teach people to use all five of your senses. And that's what makes cooking unique."
Scimio is especially looking forward to her Cakes 101 class July 16. It's geared for amateur and experienced bakers alike - especially those interested in professional cake finishing.
She looks for many things in new recipes.
"Originality, creativity, a sensory indulgence - and chocolate," she said. "Chocolate is one of my many vices."
For those who want to sample Savory cuisine, but don't want to sign up for a cooking class, the inn will have a booth at the Minturn Market every Saturday.
"We'll be serving gourmet hamburgers and hot dogs, grilled portabellas and grilled chicken sandwiches with Rick Kangas' special rubs," said Hassett.
Toppings will include caramelized onions, sauerkraut, blue cheese and basil, in addition to standard fare.
Hassett came to Vail from Vermont. She's been skiing here for 20 years, and been a full time resident for five. A self-declared foodie, part of her goal is to increase awareness of Vail as a food and wine destination. She doesn't intend to leave anytime soon.
"I love the valley," said Hassett. "I love the people, the community - it's really wrapped around me. I love the lifestyle, too. What's not to love? Blue skies, mountains, water - and a great attitude."
Cooking school
Savory Inn
2405 Elliott Road
West Vail
476-1304
Schedule highlights
June 21 Healthy gourmet cuisine, Soa Davies of Splendido
June 26 Saucy and spicy romantic cooking, David Sanchez of Allie's Cabin
July 1 La Tour's signature cuisine, Paul Ferzacca of La Tour
July 2 Ying and yang, Scott Rella of Fear No Ice
July 3 American regional cuisine, David Sanchez of Allie's Cabin
July 5 Patriotic grilling and games, Deanna Scimio of Savory Inn
July 11 Tapas, sangria and bocce ball, David Nowakowski of Red Sky Ranch
July 15 Chef's magic, David Sanchez of Allie's Cabin
July 16 Cakes 101, Deanna Scimio of Savory Inn
July 17 Food and wine extravaganza, Angelee Aurillo of The French Press
July 19 Trade secrets of a health chef, Dana of A Lighter Affair Catering
July 22 Health and nutrition, Sally Connelly of Herbal Allies
June 24 Food and wine extravaganza, David Walford of Splendido
July 26 Cooking with wines and seafood, Carson Jaffrey of La Tour
July 29 Larkspur's signature cuisine, Thomas Salamunovich of Larkspur
July 31 Summer in Italy, John Phillips formerly of Zino Ristorante
August 5 Viva La Mexico, Tim McCaw of Zach's Cabin
August 6 Dinner for two, Deanna Scimio of Savory Inn
August 7 Contemporary Asian American cuisine, Michael Glennon of Vista
August 9 Sushi, sushi, sushi, Dustin Aipperspach of Sato's
August 13 Marinades, rubs and grilling techniques, Todd Rymer of Johnson and Wales Culinary School
August 14 Food and wine extravaganza, Bruce Yim of Sweet Basil
August 20 Down-home BBQ sauces and ribs, David Nowakowski of Red Sky Ranch
August 22 Catch and cook, fly fishing and grilling
August 23 Chocolate and champagne
August 24 Creekside brunch, Deanna Scimio of Savory Inn
August 27 Asian fusion, Deanna Scimio of Savory Inn
August 28 Food and wine extravaganza, Chris Dressick of Toscanini
September 2 Food for romance, David Sanchez of Allie's Cabin
September 3 Luncheon ideas, Matt Boyington of West Side Cafe
September 5 Sensory indulgence, Deanna Scimio of Savory Inn
September 9 South American cuisine, Matt LaWare of Spruce Saddle
September 11 The harvest, Rick Kangas of Grouse Mountain Grill
Wren Wertin can be reached via e-mail at wrenw@vaildaily.com or phone at 949-0555, ext. 618.
