Vail’s Cascade Resort hosts Brewmaster’s Weekend
July 18, 2013
With summer in full swing, everything local and fresh comes to mind when you're brainstorming food. Fruit, berries, fresh tomatoes — you name it. The culinary team at the Vail Cascade took that same fresh, seasonal approach to heart when they got together for the Small Plates & Craft Beer Pairing tasting menu for the Brewmaster's Weekend with Upslope Brewing Co.
Meet the brewmaster
The dinner takes place this evening. Upslope head brewer, Alex Violette, will offer a guided tour through four Upslope craft beers accompanied by food from the Atwater on Gore Creek culinary team. Ingredients will be discussed between each course and when chefs and the brewmaster visit each table. From peaches and currants to lettuce and tomatoes, there are bright colors and flavors on the menu.
The Upslope Session Pale Ale inspired light, fresh flavors. Seafood and black currants inspired chef Chris Bates, who will serve an herb-crusted Alaskan cod with red currants and a peach champagne coulis.
Upslope Craft Lager was termed "all-American" by chef Adam Smith, leading him to create corn dogs with house-made condiments.
Upslope's Belgian Pale Ale will be served with a summery version of a BLT, the chefs call a "TLT." Crispy lettuce, heirloom tomatoes and smoked organic turkey are tied together with a chimichurri mayonnaise and gooseberries.
Sharp cheddar cheese led the discussion for the Upslope Imperial IPA. Sweet onions and grilled peaches weren't too far behind. The popover was chef Bates' contribution, and it all evolved from there. Imperial IPAs aren't always leaning toward dessert like stouts might, but these flavors all resonated for the team and the discussion was merely presentation from that point forward.