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Chefs in the Garden cooking demo series continues Thursday in Vail

VAIL — The Betty Ford Alpine Gardens cooking demonstration series, Chefs in the Garden, continues Thursday at noon with a presentation by Elway’s Culinary Director Tyler Wiard.

Wiard will prepare USDA prime NY strip fajita tacos with smoked avocado, Colorado green tomato salsa and asadero cheese.

“Chef Wiard will be creating a culinary delight using seasonally fresh vegetables and Colorado grown products,” said Liz Campbell, the director of development for the Betty Ford Alpine Gardens.

The cost is $5 per person and seats are available on a first-come, first-served basis for the general public.

Reserved seats are available for garden members and guests of Manor Vail Lodge, Gasthoff Gramshammer and the Sitzmark Lodge. To reserve a seat, call 970-476-0103, ext. 5.

Wiard worked at Q’s Restaurant in the Hotel Boulderado in Boulder and, after a stint at Jax-Boulder, famed Denver restaurateur Cliff Young recruited him as the opening executive chef of his Napa Cafe. Wiard has also been the executive chef at Mel’s in Cherry Creek in Denver where he twice scored honors of Top Denver Chef from 5280 magazine. Two invitations to cook at the James Beard House were amongst the highlights of his Mel’s experience.

Now culinary director at four Elway’s locations, Wiard has garnered numerous accolades. For five consecutive years, Wiard has returned to the Carnegie Hall for Chefs with Denver’s top chefs to cook at the prestigious James Beard House. He beat out 22 other chefs from across the country to take top prize in the 19th annual Taste of Elegance, a national competition sponsored by the National Pork Board.

Betty Ford Alpine Gardens, located in the heart of Ford Park, is a nonprofit organization supported through individual memberships, donations and public and private grants. To learn more about the Alpine Gardens, visit bettyfordalpinegardens.org.


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The VailDaily Updated Jul 22, 2014 05:18PM Published Jul 22, 2014 02:43PM Copyright 2014 The VailDaily. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.