VAIL — The final cooking demonstration at Betty Ford Alpine Gardens, Chefs in the Gardens, takes place Thursday at noon. Richard Bailey, chef, owner and operator of Taste 5 Catering, will create a watermelon gazpacho coupled with a salad made from many of the vegetables and greens currently available at local farmers markets.
The cost of the demo is $5 and includes samples of the dish. Reserved seats are available for members of Betty Ford Alpine Gardens and guests of the Sitzmark Lodge, Manor Vail Lodge and Gasthoff Gramshammer. To reserve a seat or become a member, call 970-476-0103, ext. 3. All other seats are available on a first-come, first-served basis.
Bailey loves to create new dishes and takes much of his inspiration from produce and products available at area farmers markets and at Ripe, an all organic produce stand located in Edwards. His calculated use of fresh ingredients is sure to delight guests. Bailey avoids gluten with most of his dishes.
“I just love to cook and use organic, seasonal ingredients,” he said. “Shopping at farmer’s stands is what really inspires most of my dishes.”
Bailey was raised in the Sonoma Valley. His culinary career spans over 30 years, including eight years in Vail as executive chef at the Club at Cordillera and executive chef at Lord Gore at Manor Vail Lodge.
Today, Bailey owns Taste 5 Catering — a catering company based in the Vail area that also serves Denver and Summit County.
ABOUT THE ALPINE GARDENS
The Betty Ford Alpine Gardens was recently listed by the online magazine Active Times as one of the top 30 must-see public gardens in the United States and in 2009 received the award for Garden Excellence by Horticultural Magazine.
“A morning in the gardens followed by the cooking demonstration is a fabulous way to spend a day in the Vail Valley,” said Nick Courtens, the gardens’ director of horticulture. “If you come to Vail and miss the gardens, you’ve missed a lot.”
For more information, call 970-476-0103, ext. 3, or visit bettyfordalpinegardens.org.