Kelly Liken’s Harvest Sunday Suppers return this weekend
Ryan Summerlin June 11, 2013
VAIL — Restaurant Kelly Liken’s Summer Harvest Sunday Supper series kicks off Sunday evening and continues each Sunday through Sept. 22. The growing season is in full bloom, featuring Colorado’s finest farmers, artisans and purveyors who converge on Vail for the opening of the Vail Farmers’ Market on Sunday, the largest market in the state of Colorado. Chef-owner Kelly Liken shares the passion and affinity for the coveted Colorado produce and ingredients with these local family farms as she draws inspiration for her spontaneous Sunday Supper menu.
“I live for this time of year when we have access to some of the most incredible English peas, wild mushrooms, turnips and fresh peaches and apricots,” Liken said. “Sunday’s are my favorite night of the week because it feels like home here at the restaurant.”
Exploring farmers market
Every Sunday morning, Liken explores the Vail Farmers’ Market searching for the most flavorful produce and ingredients that can be used to craft her inventive and inspiring three-course Harvest Sunday Supper menu. To assist in her quest, Liken works with farmers and purveyors from the local agricultural community about the season and what they are most excited to share. The Sunday Supper menu will change weekly as Liken continues to uncover the most pristine ingredients while at their peak of flavor. Diners can follow Liken on Twitter on Sunday afternoon for a glimpse into dishes that may be featured on the menu that evening.
“I live for this time of year when we have access to some of the most incredible English peas, wild mushrooms, turnips and fresh peaches and apricots. Sunday’s are my favorite night of the week because it feels like home here at the restaurant.”
Chef-owner at Restaurant Kelly Liken
Libations served during summer will include hand-crafted seasonal cocktails, such as “A Walk Through the Garden” made with Hendricks Gin, Stirrings Ginger, celery juice, muddled English peas, radishes, cilantro and cherry tomatoes ($14); or “A Nutty Muse” with pine-nut infused Breckenridge Bourbon, Chase Elderflower Liquor, strawberry puree and fresh mint leaves ($14). Wine director Rick Colomitz, who is also Liken’s husband and business partner, will offer wine pairings with each course starting at $15, including wines from local family-run boutique wineries such as 2006 Canyon Wind Sauvignon Blanc, 2007 Plum Creek Cabernet Sauvignon and 2008 Jack Rabbit Hill “Mitzis.” Diners will also enjoy live music from the Tony Gulizia Band, who will perform bossa nova, jazz and samba style music every Sunday throughout the evening along with other special guest musical acts in collaboration with the Vail Jazz Foundation.
Restaurant Kelly Liken is located in the Gateway Building at 12 Vail Road at the entrance to Vail Village and is open for dinner seven nights a week from 6 to 10 p.m. For reservations, which are strongly recommended, call 970-479-0175.
Valet parking is provided. Visit kellyliken.com for additional information. Interested parties may also keep up with high-altitude happenings via www.facebook.com/ restaurantkellyliken or by following Liken on Twitter.