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August 31, 2012
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Getting Gourmet on Vail's Gore Creek Drive

If you take to the streets of Vail Village this weekend, you're likely to smell all sorts of delicious scents wafting on autumn's incoming breeze.

That's because Gourmet on Gore is back for the seventh year in a row. Along with the signature open-air tasting, event organizers added a handful of fun food-focused, lifestyle-themed events this year, like this morning's "Casting and Cuisine" workshop, which pairs a fly-fishing clinic with breakfast fare along Gore Creek, and Sunday's "Yoga and Yogurt," a yoga class followed by breakfast at Gore Creek Promenade. There's also a cooking class and a harvest lunch that celebrates some of the produce in Colorado that is at its peak right now: Palisade peaches, Olathe sweet corn and more.

"These events are diverse, but all follow a culinary theme," said Kelly Paton, the public relations director for Highline, the event producer. "We're looking at it as a great way for people to get some more intimate experience with the culinary scene and the lifestyle in Vail."

Sweet Basil is one Vail restaurant that has participated in nearly every Gourmet on Gore since the event's inception.

"This is the best event of its kind, of the year," said Basil owner Matt Morgan. "There's a lot of great energy; people come out and support it, both the restaurant community and attendees. It's really well done, with great food and wine and we're able to do it right in front of our restaurant, so why wouldn't we participate?"

Food for thought

So just what will attendees nosh on today? We talked to some of the participating restaurants to get the inside scoop on a few of the culinary surprises in store.

Sweet Basil plans to serve beef cheek barbacoa with pickled farm vegetables, avocado and smoked cashew chipotle mole. On Monday, at Brunch on Bridge Street, they're dishing up peach turnovers with Borden Farms melon and blackberry parfaits. Bar manager Rob Stoops will demonstrate how to make the perfect margarita today at 4:30 p.m. during the Cadillac Culinary Series.

Larkspur is bringing crispy beef tacos to the table, the same tacos they've been serving up at the Vail Farmer's Markets and available on the restaurant's bar menu, said Allana Smith, director of operations. Chef Richard Hinojosa will also lead a cooking demonstration at noon today

"He will demonstrate how to make his potato gnocchi with meyer lemon sauce, which is on our menu," Smith said.

The chefs over at the Sonnenalp in Vail have been busy shucking corn and peeling shrimp for the corn and shrimp chowder they will serve. Visit this story online for the recipe, which they were kind enough to share.

And for those with a sweet tooth, don't worry, Liz Rackoff of Batter Cupcakes has been busy baking four kinds of cupcakes, including "white chocolate espresso brownie," which is a caramel brownie cupcake topped with espresso buttercream and garnished with white chocolate chips. But it was the "stuffed French toast" that really caught our eye: A French toast cupcake filled with strawberries and cream, topped with cinnamon cream cheese frosting and crowned with cayenne candied maple bacon and fresh strawberries. You can count on Rackoff to keep pushing cupcake boundaries.

High Life Editor Caramie Schnell can be reached at cschnell@vaildaily.com.

Ingredients

2 sticks of celery (washed and diced)

2 cups of Fresh Rock Shrimp (Small Shrimp will work 31-40 count) (peeled and deveined)

4 Ears of Fresh Corn (Shucked)

2 Tablespoons light olive oil

1 Clove of Garlic (peeled and chopped very small)

1 Yellow Onion (Peeled and Diced)

2 Large Yellow Potato's (peeled and diced)

1 Bunch of Cilantro (Chopped)

2 cups of vegetable stock

2 cups of heavy cream

Salt and Pepper

Directions

In a large pot, add the olive oil, saute the onion, celery and garlic until translucent, add the diced potato and corn, then add the vegetable stock.

Bring soup to a boil then add the cream to the soup base, then add the shrimp, cook until shrimp turns pink, season soup with salt and pepper to your liking.

Serve steaming hot and with a little chopped cilantro on top, and enjoy.


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The VailDaily Updated Aug 31, 2012 06:28PM Published Aug 31, 2012 06:20PM Copyright 2012 The VailDaily. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.