Riley Romanin wanted to sell the best, most local beef possible at his Avon shop, so he did what any overachiever would —  he found some Wagyu cattle for sale, hooked up with a local rancher, and started a herd. Naturally, he’s now raising his own Wagyu, what he’s calling Co-gyu, a nod to the cattle’s DNA plus its Colorado locale.

R Farmers’ Market started as a place to offer the top-of-the-line products Romanin uses in his Beaver Creek restaurant, Hooked, to the people of the valley — fresh, whole fish and local, high-end beef, lamb and pork. He had access to all of it, and wanted to share. He also had relationships with local farmers and culinary artisans, and began offering their items in his small, mid-valley store.

Whether it’s his own Co-gyu beef or another prime option, it’s handled by the on-site butchers at R Farmers’ Market.

“It’s an artisan craft to really do the butchery,” explained Romanin. “It’s about the passion behind it. And here we have an outlet to go straight to the source.”

It’s not just about the primal cuts — which are, it must be said, amazing. But it’s about the whole package. The pieces that need to be stewed and processed, the fat that goes into the sausage, the bones that get boiled down, down, down into bone broth.

“Head to tail, we’re using every last piece,” he said.

He’s recently installed two dry-agers so that he can dry age in-house. He eventually intends to use them for fish, too. Dry-aging takes some of the moisture off the meat, condensing the flavor and increasing the marbling. It makes the meat more intense, more buttery.

“You get more flavor, and it’s richer,” he explained. “And it’s the new up-and-coming thing for fish, too. In big cities, you’ll see a couple shops offering that. We’ll be doing it, too.”

In addition to the butcher and fish cases, there are prepared sauces, broths and more. Though it changes daily, there might be a Bolognese sauce or French onion soup. But don’t miss the sausages. One of the toys Romanin bought along the way was, of course, a hand crank for R Farmers’ Market’s sausage program. Try the R 98, their signature “after-school-style” sausage. Or the Grostle, which is basically a peasant-style dish similar to hash, but they turn it into a sausage. The Euro Dog, currywurst and Co-gyu hotdogs are all popular.

“It’s just a bunch of love, all emulsified,” said the chef-butcher, smiling.

The dry and canned goods make for delicious meals at home or fun care packages to send. Exotic chocolates, pastas and conservas pack the shelves. And then there’s the tinned seafood.

“It’s nothing too crazy,” Romanin said. “But it is what seafood in a can should taste like.” Since Romanin has such good taste, it’s easy to agree. 

What happens when a world-renowned chef pivots from the contemporary Latin cuisine that made him famous to create a new modern American grill? If Stoke & Rye at the Westin Riverfront Resort & Spa in Avon is any indication, the result is a creative approach to familiar fare. Combining traditional techniques with dramatic flair, Stoke & Rye provides a bright, modern stage for Richard Sandoval’s new dining concept.

Change is not always easy but the team at Stoke & Rye has made it seem effortless. Chef Angel Munoz, the executive chef at The Westin Riverfront, said that the team worked with Richard Sandoval Hospitality for more than a year to create not only a new menu but a new look and feel in the restaurant. The space received a major renovation, incorporating earthy textures and rustic mixed metal and wood elements to bring the feel from the expansive views of Beaver Creek Mountain inside.

“We are excited to share this new concept with the ski crowds this winter,” Munoz said.

Guests will find a respite from the cold when they enter Stoke & Rye. Warm and inviting, the space encourages you to settle in and take the time to properly peruse the menu before deciding on the evening’s culinary itinerary.

Start with the house-made rolls: Yes, these pillow-like squares of goodness may seem simple but each bite of savory sweet goodness will make you forget about anything but the miracle of freshly baked bread. From there, decide if land or sea (or both!) is the next destination.

Bringing the forest to the bay, smoked oysters offer up a woodsy, briny bite with lemon-bourbon aioli and trout caviar served over pine boughs and wood chips. The raclette is a modern take on an alpine favorite, combining cured meat and potatoes with gooey melted cheese, garnished with pickled mustard seed and cornichons with grilled focaccia as a vessel — though the term shovel is not inappropriate. It is just so good.

When considering entrees, consider the table: Is sharing a possibility? If so, head straight for the 52-ounce Tomahawk steak. Prepared tableside with flamed moonshine, this dish is on fire — literally.

“We wanted to enhance the guest experience with an outstanding table-side ‘show,’” Munoz said. “The reactions are pretty special — it is amazing to see people smile as they watch the Tomahawk being flamed and carved right before their eyes. That is the essence of what we love to do as a team — creating special and unforgettable moments.”

Other dishes come with a bit of dramatic flair, too, from the cacio e pepe twirled and served in a wheel of cheese to the apricot-almond sauce poured on the Sakura pork loin. On the dessert menu, the smoked chocolate mason jar will end the show on a sweet note. When the alpenglow lights the mountainside, head to Stoke & Rye for a dining experience that matches the natural show outside.

You might say that Jim Pavelich and Noah Bender are cooking with gas — at all of their restaurants.

Hailing from New Hampshire, Bender, a graduate of Johnson and Wales Culinary school, left a job in Vail to help Pavelich open Northside Kitchen in 2011. Eventually, the two became partners and have, literally, taken their show on the road, opening other eateries from Edwards to West Vail. In Avon, the heart of the operation includes Northside Kitchen Grab n’ Go, Northside Benderz, Southside Benderz and Fattoria.

Northside Kitchen

You might say that Northside Kitchen is the granddaddy of the group and has honed its craft to bring you great food from morning ‘til night. The place has a big city vibe. Its atmosphere says “happening,” especially at night. The waitstaff dons black and white attire, topping their uniform off with a bow tie. The well-stocked bar is filled with casual drinkers and savvy connoisseurs. It’s busy. It’s lively. It’s where you want to be.

As well, Northside offers some of the best baked goods around and is known for an array of donuts so popular that they might be sold out of your favorite by noon. Breakfast includes the classic egg dishes — scrambled, Benedicts, etc. But then there’s the gardener’s porridge with oats and grits, served with sweet potato mash, granola, blueberries and dried cherries, which was recently added along with Tutti Fruity, a platter of fresh fruit and yogurt and strawberry sauce, served with hot fruit bread. Lunch brings burgers, sandwiches, soups and salads as well as a kid’s menu along with an array of tempting desserts, from their donuts to pies to “in-season” goodies.

As for dinner, Northside runs the gamut beginning with an appetizer such as prime cut eggrolls stuffed with filet, prime rib, corn, beans and served with Thai chili and ranch dressings. Different and delicious. Want pasta? Try Jim’s pesto gnocchi with grilled chicken, spinach, cherry tomatoes and served with creamy pesto. Other tempting entrees include prime rib, filet mignon, shrimp and lobster dishes and the pièce de resistance — Lobster Colorado with Angus beef tenderloin, bacon, chunks of Maine lobster and tiger shrimp.

And the restaurant serves 50 wines by the glass and has an extensive list of over 200 bottles for sale and, in fact, has received an Award of Excellence from Wine Spectator. And its superb hand-crafted cocktails and beer menu include specialty-named cocktails such as Noah’s Rye Manhattan, Northwoods Rum Runner and Liquid Luck Lemonade, to name just a few.

 “Our goal is to impress you the first time you come in,” Bender said. “We have so many options that you can eat with us almost every day and order something different. You get the same hospitality no matter which of our restaurants you visit, whether you’re eating a burger or a lobster.”

Southside Benderz
However, if it’s a burger and more that you crave, then Southside Benderz is the place to go. Be it a single, double or triple burger — with or without cheese — or the Impossible or a black bean burger, your wish is the cook’s command. It’s a favorite place for anyone who craves casual dining, great food and some fun creations you won’t find elsewhere, such as green chile tots, a cajun tuna sandwich or a gyro (Lamby Sammy) to name a few. Add a milkshake for the kids and “cocktailz,” tequila, wine or “sudz” for adults, and you get some delicious casual dining. And don’t forget to get a “Sweetz” for dessert. Try a piece of chocolate or carrot cake.

“Our goal is to offer quality, value and a good time in a world-class ski resort,” says Pavelich. “We keep it simple.”

Southside’s bar is often packed, and certainly well stocked. Families, spring breakers and locals all fit in.

Fattoria
However, if you want to savor an amazing Italian-style dinner, do not stop at Go, do not collect $200: Head over to Fattoria in Avon’s “boat building” for a memorable experience — and a favorite of Pavelich’s, who could eat pasta at almost every meal. This restaurant does not disappoint. Just reading the menu whets your appetite. Like its sister restaurant, Northside, it, too, has a lively vibe. It’s bustling. Sophisticated. And, like its atmosphere, has an exciting menu.

 You might begin with polenta al funghi, crispy polenta cakes, smothered in creamy mushroom ragu and sage sauce, topped with tomatoes and mushrooms. Or perhaps the Mezzo Cozze, mussels sauteed in white wine broth with Italian sausage, cherry tomatoes and shaved fennel. A favorite dish of Chef Bender is tortellini di coniglio, his take on a dish that he and his wife discovered while traveling in Italy. Think shredded braised rabbit and pecorino cheese in homemade tortellini, smothered with a creamy sauce.

Other menu highlights include bone-in vitello saltimbocca, a lightly pounded Colorado veal chop, grilled and layered with prosciutto, fontina cheese, sage-wine sauce, polenta and rapini. And for the vegetarian, risotto alla Zafferano, a rich saffron risotto with onions, leeks, carrots, snap peas, beets and cherry tomatoes. Each dish at Fattoria is one that will make you want more. Make you want to return again and again to try each creation.

“Fattoria serves a lot of things my wife and I ate in Italy,” Bender said. “However, the rabbit tortellini is my favorite dish. You learn different things here and there and I really wanted to introduce this dish in Fattoria. And we’ve gotten great feedback.”

Fattoria is open for breakfast (served from 9 a.m. to 3 p.m.) where one can splurge on crepes filled with lemon, banana or prosciutto cheese and arugula or perhaps eggs Benedict with filet or tomato and mozzarella. The lunch menu includes pasta and an array of salads. (And forget the diet, order a crepe for dessert.)

“We try to cater to everybody,” Bender said. “I like the fact that we can do various things. The hardest part about being a chef is to do the same thing every day. I have five to six chefs to create dishes. We want to impress you.

“We look forward to seeing you again and again.”

World Premiere with BalletX

To commemorate its 25th anniversary, the Vilar Performing Arts Center co-commissioned “Sidd: A Hero’s Journey” with BalletX and this work premiers in Beaver Creek on Saturday.

BalletX made its debut at the Vilar Performing Arts Center in 2019 and has been a part of the Vail Dance Festival for many summers. The Philadelphia-based contemporary dance company is known as an “epicenter of creation” (Dance Magazine) and “place of choreographic innovation” (The New Yorker), working with nearly 60 choreographers to produce 100 world premiere ballets since its inception in 2005.

Choreographer Nicolo Fonte was tapped to do this commission, which was underwritten by Sara Friedle and Michael Towler. Fonte started dancing at the age of 14 and has studied at the Joffrey Ballet School in New York, San Francisco Ballet and New York City Ballet Schools while completing a bachelor’s degree in Fine Arts at State University New York in Purchase, New York. He also performed with dance companies in New York City, Montreal, Canada and Madrid, Spain. After retiring in 2000, Fonte has created or staged ballets with 25 companies around the world.

The ballet is based on the classic novel, “Siddhartha,” by Herman Hesse which was written in 1922. The plot follows the main character, Sidd, as he tries to find his own path to enlightenment. Forte worked with literary advisor Nancy Meckler to help simplify the story and let the audience follow along through the dance moves. Expect to see spectacular lighting, set, costume and puppet design to support the story on the stage.

This performance marks a special night in the Vilar Performing Arts Center’s 25-year history of bringing incredible performances and culture to our valley. Showtime is at 7 p.m. and reserved seating starts at $68. There is a student ticket priced at $25 for those 22 years old and younger with valid student identification. Going to the show with a group? If so, a four-pack of tickets is available for $200. This show is also a part of the Vilar Performing Arts Center’s PICK 3/5/8 winter ticket package where the more shows you buy, the more you save. Tickets and more details can be found at VilarPAC.org.

Stranahan’s Après Ski Lounge

For a limited time, you can enjoy a whiskey tasting experience like no other. Stranahan’s Colorado Whiskey has teamed up with the Westin Riverfront Resort and Spa in Avon and installed four heated, life-sized whiskey barrels that fit four people, have a special tasting menu and even provide a nice view of Beaver Creek Mountain.

Denver-based Stranahan’s Colorado Whiskey is Colorado’s first legal whiskey distillery since prohibition. The culinary team at Stoke & Rye, the new Richard Sandoval restaurant concept at the Westin Riverfront, paired some of their dishes with Stranahan’s small batch, single malt whiskeys and special tasting menus have been set up for you to try:

Blue Peak Experience — $90 per person 

• Maple Old Fashioned cocktail and burrata salad – arugula, truffle salt an heirloom cherry tomatoes
• Stranahan’s Original and smoked oysters – with pine, lemon-bourbon aioli, trout caviar and chimichurri
• Stranahan’s Sherry Cask and beef tartare – black garlic aioli, marble potato chips, green tapenade, cured quail egg yolk and grilled focaccia

Black Diamond Experience — $110 per person 

• Maple Old Fashioned cocktail and burrata salad – arugula, truffle salt and heirloom cherry tomatoes
• Stranahan’s Original and smoked oysters – pine, lemon-bourbon aioli, trout caviar and chimichurri
• Stranahan’s Sherry Cask and beef tartare – black garlic aioli, marble potato chip, green tapenade, cured quail egg yolk and grilled focaccia
• Stranahan’s Diamond Peak and bread pudding – with whiskey sauce, berry and vanilla ice cream

Reservations are required to reserve one of the four Stranahan’s Après Ski Lounge barrels which are available daily from 1 to 5 p.m. until Apr. 2. Don’t forget, according to National Day Calendar, Mar. 27 is International Whisk(e)y Day. International Whisk(e)y Day uses the parenthesis around the “e” because the Scots, Canadians and Japanese spell it without an “e” while Americans and the Irish include the “e.” For more information on the whiskey tastings and to reserve a barrel, go to StokeAndRye.com/Apres-Ski-Lounge.

G. Love and Special Sauce

Agave in Avon is returning to a pre-pandemic concert schedule with lots of bands playing this winter. This month alone the Mexican restaurant and music venue has welcomed the Floozies, SunSquabi and The Crystal Method. This Friday, get ready for G. Love and Special Sauce.

If you are of a certain age, you will remember some of the band’s top tunes like “Stepping Stones,” “I-76” and “Rodeo Clowns.” This Philadelphia-based band blends the blues, hip-hop, rock and soul music genres. The band is comprised of G. Love, whose real name is Garrett Dutton. Dutton has been a part of the trio since the band was formed in 1993 and bandmates Jeffrey “Houseman” Clemens and Jim “Jimi Jazz” Prescott have been members for most of the band’s existence. The evening will also feature the music of Nat Myers playing some folksy blues.  

The band is on its “Sauce Up! 23 Tour” and after hitting Avon, Boulder and Denver, the group will travel to New Orleans, Louisiana, Texas and Arizona before closing out the tour with three stops in California.

Doors open for the general admission show at 9 p.m. and the music starts at 9:30 p.m. For more information and tickets, go to AgaveAvon.com.

Beaver Creek Snowshoe Series

The final race of the Beaver Creek Snowshoe Series will take place on Sunday. The race course will be up at McCoy Park, a pristine alpine setting with great views of the Gore and Sawatch Ranges. Eventgoers will take the Strawberry Park Express (No. 12) to get to the race start and download the same lift after the race.  

Sign up for the 10K or 5K and compete to win or just have fun strolling the beautiful trails in the non-competitive category. There will be awards for the top male and female finishers, but even if you don’t earn the fastest time you could still win a prize. All athletes will be entered into the raffle. Everyone will gather in Beaver Creek Village for an after-party, awards ceremony, and a post-race meal.

Check-in for the event will be at the base of Strawberry Park Express (No. 12) between 8:30 and 9:30 a.m. Bring your Epic Pass to get up the lift, otherwise, a foot passenger ticket will be issued to those without an Epic Pass. The race will start at 10 a.m. for both 5K and 10K runners. Allow extra time for parking. Paid parking is limited at Beaver Creek Village. The lower lots offer $10 parking (free after 1 p.m.) and the shuttle buses will run often during that time of the morning. For more information and to register for the race visit BeaverCreek.com.

Vail Yeti Hockey

The Vail Yeti Hockey team will be heading to the ice for its last regular season game at Dobson Arena this Friday. This weekend will feature a home and an away game against ski town rivals the Breckenridge Vipers. The Yeti will travel to the Steven C. West Ice Arena for the game in Breckenridge on Saturday. The Vail Yeti and Breckenridge Vipers split the home ice locations throughout the weekends when they play each other to allow the hometown fans to see them during each match-up.

Throughout the years, the games against the Breck Vipers tend to draw bigger crowds, so more games against each other have been scheduled. So far this season, the Vail Yeti have a 3-1 record against the Summit County hockey team.

The popularity of this rivalry may cause the Dobson Arena to sell out, so it’s best to get your tickets in advance. You also save some money while doing so. Tickets are $10 online in advance and are $15 at the door, but once they sell out, tickets will no longer be available on-site.

Concessions, adult beverages and soft drinks are available and the Vail Yeti Hockey merchandise booth will be open in case you want to show your team spirit.

Doors open at 7 p.m. with warmups starting at 7:30 p.m. Come early to get a good seat. For more information and to get tickets in advance, go to VailYetiHockey.com.

Although the regular season wraps up this weekend, Vail Yeti Hockey will host a charity game against the Colorado Warriors on Apr. 8 at the Dobson Arena. The Colorado Warriors provide opportunities for veterans with service-connected disabilities to compete in the sport of hockey. The match-up will raise money for the Colorado Warriors and the Vail Mountaineer Youth Hockey Club.

In December 2007, three local gastronomic professionals created Vin48, a hybrid wine bar and restaurant that quickly became a year-round culinary and vinous favorite of locals and Vail Valley visitors.

Early in its storied life, Vin48 earned its stellar gastronomic reputation for an ever-changing, seasonal menu of creative mountain cuisine with an international twist, delivering new and exciting dining experiences every season. The concise menu structure of snacks, small plates from the sea and land, large plates, and of course, scrumptious desserts provide extensive opportunities for the culinary team to innovate — and diners to rejoice — whether nibbling with a glass of wine at the bar or enjoying a full meal at table.

Executive Chef Tim McCaw’s less-is-more approach of seeking simple, exceptional ingredients creates explosions of flavor in all the dishes. There’s no rush in the preparation of the pappardelle small plate. Hours of slow cooking with heritage Berkshire pork, beef short rib, spicy Italian sausage, toasted garlic, and plum tomatoes produce a flavorsome ragu for the thin ribbons of house-made pappardelle.

Chef McCaw describes the pork meatballs small plate as “our play on the classic pork chops and applesauce.” Ground Heritage Berkshire Pork from Mountain View Pork in Meeker, Colorado — the source of all the restaurant’s pork — is blended with caramelized Granny Smith apples, roasted shallots and sage. The meatballs are served over house-made smoked Granny Smith applesauce and given a light coating of spiced-wine gastrique, apple cider goat cheese crema that balances the palate, making it impossible to resist the next bite.

From the sea, Chef McCaw’s ahi tuna carpaccio with dollops of tobiko — flying fish roe — gets an infusion of umami flavor from sweet and savory Japanese mayonnaise.

Creative, delectable cuisine deserves pairings of the same consideration and quality. From his cellar of over five hundred distinct labels, partner and wine director Greg Eynon curates an impressive list of under-discovered wine regions, producers and grape varieties blended with better-known vinous choices. This season, he’s excited to pour Chiara Condello’s Lo Stalisco 2018, a 100% Sangiovese di Predappio from the northern Italian region of Emilia-Romagna. Eynon describes the wine he recommends to pair with the pappardelle small plate as “one of the most profound wines” he’s had on the list lately. “I love the elegant and slightly saline mineral expression of this wine,” he added. To pair the ahi tuna, Eynon looks to Hungary for a dry Furmint from Tokaj-Hetszolo.

Eynon takes great care choosing which 32 wines he offers by the glass from the Enomatic preservation and dispensing system, a dominant feature in the restaurant’s vibrant, signature bar. The wide selection of by-the-glass wines — also offered by the bottle — provides an opportunity for diners to explore pairing each plate with a different, interesting wine. The amalgamation of delicious food, carefully structured wine and cocktail offerings, and stellar, warm service with breathtaking views of Beaver Creek’s slopes offers the exclamation point we all need after a tiring but exhilarating day in the Colorado Rockies. 

When Ollie Holdstock searched the U.S. in the early 1980s looking for a place to call home, the Vail community welcomed him with open arms. And that’s exactly what he wants to do for both locals and tourists: Create a comfortable, welcoming, fun and entertaining restaurant to eat breakfast, lunch and dinner, as well as a place to meet for open-mic nights, karaoke, live music and games.

And the restaurant and bar is fresh off a Best of the Vail Valley win for best late night scene — a point of pride for Holdstock.

“Of course our food is good. This is Vail, every place has good food,” he said. “But our late-night and sports-bar scene is really special. Almost every night of the week we have something going on.”

Route 6 is the place locals in the know go for an inexpensive, healthy meal and a casual hangout to throw some darts, shoot pool on the multiple tables or play pinball and other games. Music is important at Route 6, with Fridays featuring the D.J. Dance Night and Sundays showcasing the Vail Valley Band with Don Watson and Beth Swearingen. The stage springs to life with local talent during karaoke on Wednesday nights and open-mic on Thursdays. Check in on Saturdays — sometimes they get hot, hot, hot with Latino Americano dance night. The family-friendly establishment even provides a play area for little ones, so mom and dad can have a worry-free date night. The lounge, filled with multiple big screen televisions and couches to sit back and relax in the pool table area, make it the perfect area to gather with friends for appetizers and beers.

The café offers many gluten-free dishes. Chefs use quality ingredients, including pink salt to flavor dishes and antibiotic-free, cage-free, vegetarian-fed Red Bird Chicken and all-natural, hormone-free beef and nitrate-free cold cuts.

Start your day with a hearty breakfast such as steak and eggs, breakfast burritos, omelets, Benedicts, waffles, pancakes and more. 

Lunch features classic sandwiches like a Reuben, French dip and po’ boys, burgers and a fun pineapple-basil chicken sandwich. And then there’s the fan favorite fish and chips, which is available all day. While you’ll of course find your wings, nachos and guacamole at Route 6 for appetizers, you can also order the likes of calamari, tuna wontons and steamed mussels.

Dinner entrees range from chicken, veggie or shrimp curry to grilled Atlantic Scottish salmon or buffalo meatloaf and more. It’s no wonder Route 6 Café has been a locals’ favorite in the Vail Valley: With a large selection of homemade dishes and great entertainment, along with daily happy hour specials from 3-6 p.m., it’s just where you want to be. 

This year, Valentine’s Day falls on a Tuesday, and while you can celebrate love any day of the year, here are a few ideas on how you can spend the holiday, whether you are looking for a traditional “date” night or gift, seeking pampering, something more sporty, or don’t have a Valentine…yet.

Traditional Date

Dinner, flowers, chocolate, jewelry, a couples massage … if that is your idea of a perfect Valentine’s Day, you’re not alone. Many restaurants will be changing table configurations to make room for dozens of two-tops on Tuesday night and jewelry stores will be helping pick out last-minute gifts. It might be hard to fit a couples massage into your schedule but get a gift card that can be used later. Just plan ahead to make sure you are set for Feb. 14.

Restaurants will be busy during this holiday so call ahead to reserve your spot at your favorite eatery. Mix things up with a horse-drawn sleigh ride dinner at 4 Eagle Ranch, or a snowcat-drawn sleigh ride going to Zach’s Cabin or Beano’s Cabin, which are private during the day but are open to the public at night. Or snowshoe to dinner at Tennessee Pass Cookhouse near Ski Cooper. Here are a few specials going on at area restaurants.

The Hythe Vail

Revel at The Hythe in Lionshead will have its regular menu available and will be doing specials on Feb. 14:

• Fresh shucked oysters (West Coast) – rose water mignonette, basil foam
• Frisée salad – 30-minute egg, rosé and pink peppercorn vinaigrette, lardons, caviar
• Lavender-scented Chilean sea bass – asparagus coins, preserved lemon aioli, lavender water, parsnip purée
• Sous vide New York strip – cocoa coffee crust, sauce noir, sweet potato pommes pavé, lacinato kale
• Chocolate rose cannoli – rose cannoli cream, cocoa nibs, dried rose petals

Chasing Rabbits

Take your date on an adventure at Chasing Rabbits. This nightclub in Solaris is the newest hot spot in town, so explore it together if you haven’t made it inside the 13,000-square-feet of club space.

The Restaurant at Chasing Rabbits is aiming to spark romance with a special five-course menu on Valentine’s Day. Guests will start with a pommes souffle and then have a choice of several options within each course. Examples include surf and turf, duck in a box and roasted celery root. The tasting menu will be the only menu available on Valentine’s Day and is available for $195 per person. The menu is available on Feb. 14 only from 5 p.m. to 11 p.m. 

On Feb. 13, check out “Crazy, Stupid, Love.” on the big screen at Chasing Rabbits. Doors to Moon Rabbit will open at 7 p.m. so you can get settled in to watch the flick. You remember “Crazy, Stupid, Love.,” the rom-com released in 2011 that stars Steve Carrell, Julianne Moore, Ryan Gosling and Emma Stone. Follow along the ups and downs of Cal Weaver’s (Steve Carrell) life when his wife decides to leave their “perfect life” after 25 years of marriage and Cal gets dating tips from Gosling’s character, ladies man Jacob Palmer. This is a 21+ event and tickets are $15 and can be purchased on EventBrite.

Gessner at Grand Hyatt Vail

Valentine’s Day dinner is all about choices at Gessner Restaurant at the Grand Hyatt Vail. You can choose the date you go and have all sorts of appetizers, entrees desserts and drink pairings to select. This special is happening any night between now and Feb. 14.

Appetizer and drink pairing:

• Elk carpaccio or lobster salad
• Chocolate martini or La Marca prosecco

Entrée and drink pairing:

• Miso glazed cod or grilled lamb chop
• Chateau Ste. Michelle riesling or Belle Glos “Clarke & Telephone”

Dessert and drink pairing:

• Strawberry almond champagne cheesecake or chocolate and red berry cake
• Moët Imperial Ice

Westin Riverfront Resort and Spa in Avon

Stoke & Rye opened this past summer, so if you are returning for a winter ski trip, you may not know about this new steakhouse that took over the former Maya Mexican Restaurant space. It is still part of the Richard Sandoval collection of restaurants, and it is hosting a special three-course Valentine’s Day dinner on Feb. 14.

• Appetizer: raw platter to share – beef tartar, smoked oysters, trout crudo and focaccia bread
• Entrée (1 per person) – pan seared butter herbed Colorado bass with roasted potatoes, chorizo lentils and crispy parsnip – OR – tamarind braised short rib with creamy polenta, herbed heirloom carrots and chimichurri
• Dessert platter to share: pecan pie, carrot cake and bread pudding

Valentine’s Day reservations are highly recommended at StokeandRye.com. Stoke & Rye will also be serving its full menu on Valentine’s Day.

If you want to toast to Valentine’s Day with your sweetie or bring out your gal pals for Gal-entine’s Day, Stoke & Rye is doing drink specials all throughout the month of February:

• La Rosa – a paloma served with edible flower ice cubes
• Smoked Cherry Sazerac – a traditional Sazerac sweetened with Luxardo cherry juice and smoked tableside, served with a charred cherry and orange peel 
• Lady in Pink – a chocolate strawberry martini

Spa Anjali at the Westin Riverfront Resort and Spa is offering couples massages in its award-winning spa. There is also a special for the month of February. Try the Strawberry Seed Body Polish treatment exfoliate you and fill you with antioxidants and vitamin C to leave your body hydrated and feeling soft and smooth. Pair this with a massage to leave relaxed and refreshed. To book a treatment, please visit SpaAnjali.com.

You can also get a Spa Anjali gift card at a discount if you buy between now and Feb. 14 and use it for any future spa or salon service. Save $25 when you buy online, Shop.SpaAnjali.com/Vouchers/Category.

Valentine’s Day at The Remedy Bar

The Remedy Bar in the Four Seasons Resort and Residences Vail is offering a few Valentine’s Day specials on February 14 only:

• Chocolate covered strawberry martini: Strawberry chocolate martini, tequila rose, crème de cocoa, Bailey’s – $22
• Maine lobster pot pie for two: Heirloom carrots, smoked pearl onions, pee wee potatoes – $70
• Valentine’s Signature Haut Chocolat: Haut Chocolat modified with Love Heart Marshmallow. Haut Chocolat can be enhanced with a shot of your choice – $20 for one, $35 for two

Sporty Date

Some like to get off the beaten path from traditional Valentine’s Day activities and want to be active with their Valentine, whether it’s enjoying the day on the slopes of Vail and Beaver Creek or, getting away from the crowds and snowshoe up a trail. Most hiking trails in the summer make great snowshoe trails in the winter. Don’t have snowshoes? Rent a pair at the Beaver Creek Nordic Center or the Vail Nordic Center. The Vail Nordic Center also rents fat tire bikes, which are fun to try on the relatively flat land around the Vail Nordic Center or test them out on the bikes trails throughout the valley that aren’t too packed with snow.

Skinning uphill under the moonlight can be romantic, too. The full moon was last week, but even a crescent moon can shed some light if the skies are clear. Meadow Mountain outside of Minturn is a good place to go. If you want to skin up Vail or Beaver Creek, call the uphill hotline to see what routes are available and remember that there are no dogs allowed at any time and you cannot skin up while the mountain is open.  

If you want to learn a little more about your surroundings, take a guided snowshoe tour. On Tuesday, join Walking Mountains for a guided back country snowshoe hike from 9 a.m. to 1 p.m. Meet at the Walking Mountains campus in Avon to get set up with snowshoes, hiking poles and hot drinks before being whisked off to the featured hike that day. The guides at Walking Mountain will know where the best snowshoe hikes are this time of year and the fabulous vistas that go with them. Tuesday’s location is Tennessee Pass and the topic is watersheds. Tickets are $35 per person. Registration is required and you can find out more information at WalkingMountains.org.

Jewelry, art and charitable giving

Jewelry is often given to show one’s love on Valentine’s Day and the Squash Blossom, which has been locally owned and operated for over 40 years, is a great place to go to find something that sparkles, but on Tuesday they are teaming up with Curate Art and Curiosities to show their love and support of Roundup River Ranch with a pop up event. “Share the Love” allows you to celebrate love while shopping the jewels at Squash Blossom and the artwork, rugs and a special collection of jewelry by Mauri Pioppo.

You shop = Roundup River Ranch benefits. 10% of the proceeds that day will go to Roundup River Ranch, which is part of Paul Newman’s SeriousFun Children’s Network of camps outside of Gypsum. The camp provides free camp experiences for children with serious illnesses and their families.

The event will go from 11 a.m. until 6 p.m. so stop in, find some awesome gifts (and you can get a gift for yourself and show some self-love!) and give back – what a way to share the love!

Valentine’s Day for singles

North Coast Originals in downtown Eagle wants everyone to feel included this Valentine’s Day. Single or not, or maybe you’re trying to set your pal up with someone, come to the Single AF Party starting at 5 p.m. on Feb. 14. The eatery on Broadway in Eagle will serve up signature drinks, food specials and will have “zero heart decorations.”

North Coast Originals, or NoCo for short, has hosted Halloween and New Year’s Eve parties and has special events on Thursdays like wine tastings, bingo and trivial night. Check out one of Eagle’s newest places to mix and mingle and who knows…you may just meet someone sweet at this non-Valentine’s Day party. Go to NorthcoastOriginals.com or its Facebook or Instagram page for more information. Come for the drinks and stay for a made-from-scratch meal.

Editor’s Note: The Vail Daily is showcasing area chefs in a new series called “Meet Your Chef” so you can learn a bit more about those creating art in the kitchen. If you’re a local chef and would like to be a part of this series, please email Tricia Swenson (tswenson@vaildaily.com) and Sean Naylor (snaylor@vaildaily.com).

Q: What is your name, where do you cook and what is your official title?

A: My name is Daniel Joly and I am the executive chef and owner of Mirabelle at Beaver Creek.

Q: How long have you lived in the valley and what brought you here?

A: We moved to the Vail Valley in 1990. We left Charleston, South Carolina after Hurricane Hugo, thinking we would be here for a winter season. That quickly changed when we realized this area was the best place to raise our family.

Q: When did you first realize that you wanted to become a chef?

A: I’ve been a rebel since I was young and didn’t like school. I was intrigued by the kitchen in a restaurant. I didn’t like the idea of a 9 to 5 job. Working in a kitchen seemed fun and challenging.

Q: Who has inspired you throughout your culinary journey?

A: I was inspired by a master chef and culinary celebrity in Belgium, where I started my journey. Now, I’m one of them. I hope to be an inspiration to the next generation of up-and-coming chefs.

A: What’s your favorite spice?

Q: I’m not a spice-oriented person, but I lean more towards fresh herbs at Mirabelle. We have our own greenhouse where we grow many varieties of fresh herbs, including lemon thyme, purple basil, lemongrass, mint, rosemary and ginger root 

Q: Favorite protein?

A: One of my favorite proteins is Colorado lamb. It’s lean but still full of flavor. Duck is another favorite of mine.

Q: Favorite fruits and veggies?

A: For fruits, I really like wild strawberries, acai and guava. My favorite veggies are Brussels sprouts, Belgian endive and white asparagus. It just depends on the season.

Q: Name your carb: pasta, potatoes, rice, polenta, etc.?

A: My main carb of choice is potatoes, there are so many ways to eat them and they are such a good vessel for flavor absorption. I also like some ancient grains like farro or quinoa.

Q: What’s your favorite comfort food?

A: I appreciate a good meat bowl, a grilled chicken and some simple ingredients or in a good homemade soup is very satisfying after a good day of skiing. Or a nice glass of wine and cheese with friend after a day on the river. Hmm, this is making me hungry!

Q: Is there anything else about you we should share?

A: I think at Mirabelle the last 30 plus years that I’ve been there, we have always kept a sense of responsibility with our staff to improve our guest experience. We are so lucky to operate in an old farmhouse that is unique to the valley’s restaurant scene. We always make sure we provide fresh food,  great, friendly service and an exceptional and fairly priced wine selection.

I believe that in our industry it is a daily task to make sure you are always growing and striving to be better. I will be judged on my last dinner, we’re only as good as the last meal we made and we cannot rest and think we have made it to the top. Tomorrow we have to do it all again!

We have been fortunate to have our staff’s support and a dedicated, talented chef that shares our vision. We are a family-owned business and we want to be a part of the community. We always feel lucky and proud of the support we have received throughout the years.

Editor’s Note: The Vail Daily is showcasing area chefs in a new series called “Meet Your Chef” so you can learn a bit more about those creating art in the kitchen. If you’re a local chef and would like to be a part of this series, please email Tricia Swenson (tswenson@vaildaily.com) and Sean Naylor (snaylor@vaildaily.com).

Q: What is your name, where do you cook and what is your official title?

A: My name is Angel Munoz and I am the executive chef at The Westin Riverfront, which is home to Stoke & Rye, a new modern American grill, the Lookout lobby bar and the Riverfront Market. I am also in charge of all food served in the resort’s more than 7,500 square feet of mountain event space, which includes the 4,000 square foot Riverside Ballroom with floor-to-ceiling windows offering stunning views of Beaver Creek and a 2,000-square-foot outdoor banquet terrace.

Q: How long have you lived in the valley and what brought you here?

A: I was born and raised in Tijuana, Mexico. I started my cooking career in San Diego and moved to the Vail Valley more than 12 years ago. I came here to earn a degree in the Sustainable Cuisine program at Colorado Mountain College. I was hired as a line cook at The Westin Riverfront in 2012 and steadily worked my way up. I was named executive chef in 2018.

Q: When did you first realize that you wanted to become a chef?

A: Cooking has been a big part of my life since I was a kid. I like to eat A LOT. But I am also passionate about working every day with amazing and talented people and being a part of something that is unique and special.

Q: Who has inspired you throughout your culinary journey?

A: I can’t mention only one person specifically, when you are in this career you admire different styles of work and chefs at different levels. I admire those who can cook amazing meals and those who can do this and have a great personal life, too. But I would say, lately I look up to Ryan Hawk as a leader and mentor and Francis Mallmann on the topic of outdoor cooking.

Q: What’s your favorite spice?

A: I will say achiote and black pepper. Achiote for the variety of cooking styles that can be implemented – you can use this in marinades, in achiote tortillas and in braising proteins such as pork, chicken and fish. Black pepper because the history of it and what it represents as one of the most important spices around the world.

Q: Favorite protein?

A: I love seafood – pan-seared scallops, Baja-style fish tacos, fresh tuna poke and our mountain trout crudo are all favorites. On the new Stoke & Rye menu, we are serving a giant 52 oz. Tomahawk steak that is flamed tableside in moonshine whiskey and served with charred lemon, roasted garlic and a black pepper sauce. It is pretty spectacular!

Q: Favorite fruits and veggies?

A: As a good Mexican, I would say chile, tomate and cebolla. Lately, I have really been embracing different mushrooms and heirloom carrots.

Q: Name your carb: pasta, potatoes, rice, polenta, etc.?

A: Corn – it is fantastic to cook with, from dry kernels to a delicious fresh made tortilla.

Q: What’s your favorite comfort food?

A: Popcorn!!!

Q: Is there anything else about you we should share?

A: I love hiking and cooking outside, so summer is definitely my favorite season here in the Vail Valley. This is an incredible place to be a Chef, we have the very special opportunity to cook for our friends and neighbors as well as people from all around the world. Plus we get to live and work in this amazing multi-cultural community!

America Recycles Day

America Recycles Day is Nov. 15 and Eagle County wants to help you understand the best ways to recycle every day of the year. According to the lovevail.org website, the current national recycling rate is 35% while the state of Colorado’s rate is 16%. The town of Vail recycling rate is 27%, just shy of the Eagle County rate of 28%.

Are you confused about what can and can’t be recycled? If the answer is yes, download the free Eagle County Waste Wizard app. The Recycling Guide will give you and your family the answers to all your recycling questions at your fingertips.

Walking Mountains Science Center has been counting down to America Recycles Day by offering tips and tricks to help you recycle right and manage your waste more sustainably. New tips are posted daily to its Sustainability Facebook page and Instagram stories (search for @walkingmtns). You can also send in your questions to @walkingmtns or tag #recycleright and the Walking Mountains Zero Waste team will answer your questions.  

If you want to ditch the single-use plastics, head over to Fill & Refill, a store in Edwards that is dedicated to reducing single-use plastic by selling many household items like shampoo and laundry detergent that are unpackaged. Simply bring in your own containers or purchase reusable containers at Fill & Refill and break the cycle of contributing to more plastic waste. More info can be found at fillandrefill.com.

On Friday, the town of Vail had planned to host a recycling event for paper shredding and electronic waste. Due to the rising COVID-19 cases in Eagle County, the town of Vail is postponing the event and it will be rescheduled when the COVID-19 case numbers have been lowered.

As an alternative, Eagle County residents can take electronics waste to the Eagle County Household Hazardous Waste facility in Wolcott. The facility is open from 8 a.m. to 4:30 p.m. Monday through Friday and 8 a.m. to 3 p.m. Saturday. There is a small charge for electronics and Eagle County residents can deposit up to 20 items of household hazardous waste, such as paint, free of charge per visit.

Second Friday ARTwalk on Broadway

This weekend marks the second anniversary of the Second Friday ARTwalk, a monthly event held in downtown Eagle. The milestone won’t be marked by any grand celebrations due to COVID-19 restrictions, but you are still invited to stop by and support local artists and shops on Broadway and beyond on Friday from 5 to 8 p.m. by ordering takeout, getting gift cards and doing a quick shopping trip in the shops and galleries.

Founder and event organizer Tara Novak, owner of ARTSPaCE workshop and gallery, has been working hard throughout the pandemic to support local artists and small businesses that are a part of the Eagle community. Novak is currently working on uploading items by local artists for holiday gift ideas on artspaceworkshop.com to provide a resource for those looking to shop local this holiday season.  

The Vail Valley Art Guild will be holding a member exhibit on Friday from 5 to 7 p.m. Visitors will be allowed to choose two free holiday greetings cards designed by artist Beth Levine. The Vail Valley Art Guild’s Gallery is located at 108 Second Street in Eagle.  

Even though the Broadway Promenade in downtown Eagle won’t be bustling with exhibitor tents and food trucks like it has in the past, browse the art galleries and stop by the restaurants for a quick bite or takeout or buy a gift card and support those places as well:

• Bonfire Brewery’s 10th Anniversary Celebration – new chalk art reveal by Natalia Gray, live music with The Evolution from 6 to 9 p.m.
• Katch of the Day Wine Bar – Frida Kahlo, Picasso, other assorted vintage art and wine specials
• Owashi Sushi Kitchen – fine art exhibit and dining specials
• Chics Couture – fall sale, local artisan jewelry
• Everyday Outfitters – fall sale, home holiday decor and art prints

71st annual Warren Miller Movie Premier

Even though we are in the middle of a pandemic, it’s still stoke season and the 71st annual Warren Miller movie, “Future Retro,” is the official flick that kicks it off.

You read that correctly, 71 years of Warren Miller films. These films about winter skiing and snowboarding attract die-hard enthusiasts, aspiring wanna-be pro athletes and even those who may never step foot on the slopes this winter. The footage, music and commentary are that entertaining and iconic. And although you can’t watch this year’s movie on the big screen like in the past, you’ll still see the beautiful scenery, amazing athleticism and hear some of Warren’s famous quotes.

“Future Retro” features a cast of nearly two dozen of today’s most talented skiers and snowboarders that will take you to the slopes of Utah, Vermont, Montana and Alaska. International destinations include Switzerland, Iceland and Antarctica. For those of you missing the Birds of Prey World Cup Races at Beaver Creek this year, there is a segment from last year’s women’s World Cup race in Killington, VT.

Due to the pandemic, “Future Retro” is being premiered in locations across the U.S. over a three-week period via a streaming platform. Last Saturday, the East Coast got to view “Future Retro,” This Saturday, the Rocky Mountain Region can view it at 6 p.m. MST and next Saturday the West Coast will be able to see the film.

A ticket for the movie premiere costs $30 and that will accommodate one to four people on a single device. This ticket gives you and your three guests access to door prizes like ski gear, coupon codes and other swag. Have more than four who want access to the goods? Simply purchase more tickets to accommodate your viewers. You will have access to the event for up to 48 hours in case you can’t watch it Saturday or want to watch it again.

Olympian and long-time Warren Miller films narrator Jonny Moseley reprises his role in this year’s film and will kick it off with a virtual red carpet experience. Get your living room ready for the 71st annual Warren Miller movie with popcorn, “free” drinks from your own fridge and a comfortable couch. To purchase tickets or watch the movie trailer go to warrenmiller.com.

Cupcakes and Clay

Instead of Cupcakes and Canvas, Alpine Arts Center is hosting its Cupcakes and Clay event this Sunday from 3 to 4:30 p.m. Enjoy delicious cupcakes while creating a lasting piece of functional art. This week, the class will be creating platters for serving or as a decorative piece to display.

During the class, you will be provided with all the art materials to make the platter and the instruction and assistance you’ll need throughout your artistic journey. Start with a ball of clay and shape it into the desired platter you envision. This is the family-friendly version of Cocktails and Canvas, but those over 21 are allowed to purchase beer, wine or champagne from the Alpine Art Center for $6 each.

Go to alpineartscenter.org to make a reservation for the class. Tickets are $35 and include the cupcakes and all the art supplies. You can do the class virtually for $25, which doesn’t include the art materials, but you can buy art class kits online as well.

You may have seen information about the Social Arts Programs that the Alpine Arts Center is doing for the town of Vail this season. These are discounted classes for $20 due to support from the town of Vail, Alpine Bank, Holy Cross Energy and Vail Daily. This Friday’s trail map painting class is already sold out but inquire about a virtual class. More information can be found at alpineartscenter.org.

Off season deals

There are a few restaurants doing deals this time of year. Take advantage of the savings and treat yourself to a nice meal before the ski season starts and support local restaurants:

Northside Coffee & Kitchen:

• All entrées $20
• Specialty entrées:
• Filet mignon, rib eye or prime rib $24
• Lobster shrimp risotto $27
• Thenorthsidekitchen.com

Hooked:

• 20% off all appetizers and sushi
• 20% off all whole fish and wine over $100
• Available Sunday – Thursday
• Must mention ad to receive the discount, dine-in only
• Hookedbc.com

Route 6 Cafe and Bar:

• Three courses for $21
• First course: soup, chili, house or Caesar salad
• Second course: choice of any entrée
• Third course: chocolate brownie or apple tort a la mode
• Open 7 a.m. to 10 p.m. daily
• Routesixcafe.com