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‘Chef in the Gardens’ series takes place in Vail Thursday

Chef Oliver Philpott, executive chef at La Tour Restaurant in Vail, continues the Chef in the Gardens series at Betty Ford Alpine Gardens today at noon. Following the theme of cooking with local and organic foods, Philpott will share his love of farm-to-table cooking.

“La Tour Restaurant has won numerous awards including Best Restaurant by the Vail Daily readers for the past five years and Trip Advisor’s top restaurant in the world,” said Liz Campbell, the gardens’ development and outreach director. “Learning some of the chef’s secrets to their success is very inspirational.”

“We are proud to partner with the Betty Ford Alpine Gardens,” said La Tour’s owner Lourdes Frezacca. “Many of the ingredients we use at La Tour are grown organically and are in harmony with what the gardens represent — organic and sustainable gardening.”

Philpott trained at the Western Culinary Institute in Portland, Ore. Having both the ocean and wine country at his disposal, Philpott gleaned all he could from these bountiful resources. After he finished school, he opened a successful fine-dining restaurant and catering company in Champaign, Ill.

Ready for a new challenge, Philpott accepted the position of chef de cuisine at La Tour restaurant in April 2010, where his considerable talent and knowledge coalesce to lead the restaurant to new heights.

The Chefs in the Gardens series is held every Thursdays through Aug. 15 in the Betty Ford Alpine Gardens. Celebrated as North America’s highest botanical garden, the class teaches culinary secrets from some of Vail’s best cooking talent. Samples of the delectable dishes are included.

For more information, call 970-476-0103, ext. 3 or visit www.betty fordalpinegardens.org. A $5 donation to the gardens is appreciated.

Betty Ford Alpine Gardens is a nonprofit and programs are funded entirely through the generosity of donors.


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The VailDaily Updated Jul 17, 2013 05:08PM Published Jul 17, 2013 09:54AM Copyright 2013 The VailDaily. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.