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Open for Business: Lookout Lobby Bar at The Westin

Name of business: The Lookout Lobby Bar at The Westin

Physical address: 126 Riverfront Lane

Phone number: 970-790-6600

Website: www.westinriverfront.com

What goods or services are you offering at this time? 

The Lookout is now open from noon to 9 p.m. Sundays through Thursdays and noon to 10 p.m. Fridays and Saturdays. Guests can enjoy live local music Fridays through Mondays from 5 p.m. to 8 p.m. The Lookout is also hosting a special Sunday cocktail class each Sunday at 4:30 p.m.

How have you adjusted to serve your customers during these unprecedented times? 

Westin guests will be treated to a refreshed lobby experience this summer, including expanded dining and cocktail menus from The Lookout Lobby Bar. The new menu includes a variety of bites, snacks, salads and boards, including the cheese and charcuterie board and a seafood board featuring smoked trout pate, salmon rillette and tuna confit. Enjoy a cup of Red Bird Farms chicken soup or a delicious Sweet Corn or Wild Mushroom Flatbread. Sandwich choices include a bison burger, crispy Red Bird Farms chicken or a wild mushroom French dip. Large plates include grilled salmon with kale, sweet corn, roasted fingerling potatoes in aged balsamic or a grilled flatiron steak with wild mushrooms, farro spring vegetables and a bourbon demi-glace. The Lookout also serves an extensive list of wines by the glass, seasonal cocktails and Colorado craft beers.

How can the community support you?

Visit The Westin Riverfront for a delicious cocktail, snack or meal!

What’s the best source to keep up to date with your offerings? 

Our website: www.westinriverfront.com

What’s the response been?

Our employees are excited to be back at work and creating delicious meals and cocktails to share with our community.

What are your plans going forward as the “new normal” evolves? 

The Lookout has implemented extensive new safety precautions, including enhanced cleaning protocols and set social distancing guidelines. The Westin Riverfront staff is required to wear gloves and masks.

Open for Business: Sauce on the Creek

Name of business: Sauce on the Creek

Physical address: 101 Fawcett Road Suite 100 Avon, CO 81620

Phone number: 970-949-3291

Email: sauceonthecreek@gmail.com

Website: sauceonthecreek.com

What goods or services are you offering at this time?

We are welcoming people back to our dining room and deck and are also offering and takeout for customers who would like to enjoy our meals at home.

How have you adjusted to serve your customers during these unprecedented times?

We are following CDC, local and State health department regulations.

How can the community support you?

The community can support us by ordering takeout or dining here now that we are open. Please make a reservation. Gift cards are great, too.

What’s the best source to keep up to date with your offerings?

Check out our website, Facebook page and ads in the Vail Daily.

What’s the response been?

The local community is happy to be sitting in restaurants again and not cooking at home.

What are your plans going forward as the “new normal” evolves?

We plan on following all CDC, local and State guidelines as they evolve during this health crisis.

Open for Business: Avon Liquor

Name of business: Avon Liquor 

Physical address: 100 West Beaver Creek Blvd. Avon, CO 81620

Phone number: 970-949-4384

Email: info@avon-Liquor.com

Website: www.avon-liquor.com

What goods or services are you offering at this time? 

We are offering all of our wine, liquor, beer, mixers and accessories.

How have you adjusted to serve your customers during these unprecedented times?

We’ve added delivery and curbside pickup. 

How can the community support you?

The business is open with regular hours. Customers are allowed in the business but feel free to order online and schedule a delivery.

What’s the best source to keep up to date with your offerings?

Our website is www.avon-liquor.com or follow us on Instagram and our Facebook page.

What’s the response been?

The response has been positive. Customers have told us how thankful they are to be able to shop normally, but by still following state guidelines for Covid-19.

What are your plans going forward as the “new normal” evolves? Moving forward, Avon Liquor will operate normally but we encourage customers to take advantage of delivery and curbside pickup.  

Breakfast, lunch and dinner, area restaurants are here for you: Tricia’s weekend picks 3/27/2020

Editor’s Note: The Vail Daily has been publishing an updated list of open restaurants each day online and in print. If you don’t see your favorite restaurant listed there, call ahead to see if they are open and what their options are and encourage them to get on our list by emailing details to Kaylee Porter at kporter@vaildaily.com.

Currently, restaurants in the Vail Valley are able to be open and doing takeout, delivery or a combination of both during these trying coronavirus times. Some staffers at the Vail Daily had a chance to dine in while eating food someone else had made for them. Here’s a round-up of what they ordered. (Warning: Reading this article may make you hungry!)

Pam Boyd – Vail Daily reporter and editor of the Eagle Valley Enterprise

Which restaurant?

Grand Avenue Grill in Eagle

What did you order?

Asiago Crusted Chicken Club Sandwich and a Castle Peak Burger

Was it takeout or was it delivered to your home?

Takeout, super convenient from their ice cream window.

Was there a good variety of items on the menu?

These two items are my favorite (club sandwich) and my husband’s favorite (burger) and it is our standing order at Grand Avenue Grill. We were thrilled we could get them.

How did it taste? 

Terrific. Like always. The Grand Avenue Grill has had outstanding quality for nearly two decades.

Any other notes about the experience or any comments from the restaurant you’d like to share?

In the middle of these weird days, it was a great break to treat ourselves to our favorite lunch.

Morgan Allman – Digital content manager for Everything Vail Valley

Which restaurant?

Thai Kitchen in Minturn

What did you order?

I went for the classics and ordered pad Thai and Thai tea from Thai Kitchen in Minturn

Was it takeout was or was it delivered to your home?

Takeout- called in my order, and when I went to pick it up there were sanitizing wipes by the door (which I used to wipe down my hands as well as my card before I handed it over). I was greeted at the door and asked for my name.  I was given my receipt, I gave her my card, she ran it and brought me the to-go bag.  She was also wearing a precautionary mask and gloves.

Was there a variety of items on the menu?

The full menu is available for takeout.

How did it taste?

Delicious. I spent a summer backpacking through Southeast Asia and both the pad Thai and Thai tea tasted exactly as I remember.

Any other notes about the experience or any comments from the restaurant you’d like to share? 

The woman who helped me was very nice and my food was ready by the time I got to the restaurant, in about 10 minutes.

Emily Peterson – Vail Daily account manager

Which Restaurant?

Red Canyon Cafe in Eagle

What did you order?

We got delicious iced coffees and breakfast sandwiches along with amazing cinnamon rolls.

Was it takeout was or was it delivered to your home?

You can call in or go in with your order and you can do takeout or pick up your order curbside.

Was there a variety of items on the menu?

Looks like they have their regular breakfast menu featuring bagels, pastries and burritos. They have a wide variety of hot and cold sandwiches, soups and salads for lunch. Coffee and espresso drinks.

How did it taste?

It was awesome! We think they also have the best lunch sandwiches and the best coffee.

Any other notes about the experience or any comments from the restaurant you’d like to share?

Ryan, the owner, is always there taking care of guests with a big smile and this time was no different. It was also obvious that he was taking all the precautions from having hand sanitizer available to guests, wearing gloves, etc.

Tyler Buscemi – Digital content manager for Everything Vail Valley

Which restaurant?

Asian Fusion in Gypsum

What did you order?

We ordered a few of their lunch specials: General Tso’s chicken and kung pao chicken with egg drop soup and crab rangoon

Was it takeout or was it delivered to your home?

Takeout

Was there a good variety on the menu or were there only a few items available?

The full menu is available

How did it taste? 

This is our favorite Asian restaurant in the Valley. Great service, fast, dependable.

Any other notes about the experience or any comments from the restaurant you’d like to share?

When mentioning a “birthday lunch” for my wife, Brooke she didn’t hesitate to say that she wanted Asian Fusion.

Tricia Swenson, Vail Daily reporter

Which restaurant?

Zino Ristorante in Edwards

What did you order?

I took advantage of Zino’s deal going on that day which was 50% off appetizers. I ordered the melanzane – roasted eggplant parmigiana, mozzarella, marinara and dried basil pesto; cavolini – Brussels sprouts with house-made pancetta and frito misto – crispy calamari, shrimp, catch of the day, shishito peppers and harissa aioli.

Was it takeout was or was it delivered to your home?

I went online and ordered off the menu on their website. I called and gave my credit card information over the phone. The to-go bag and credit card receipt was on a table in the entryway at Zino, so, in its own little room. I waved at Giuseppe through the glass of the door between us. 

Was there a variety of items on the menu?

It looked pretty much like their regular menu with appetizers, soups, salads, pizzas, entrées and even desserts. Don’t forget the deals on bottles of wine, too!

How did it taste?

It was delicious and a nice break from the humble meals we’ve had at home. The frito misto was a treat since I don’t make fried calamari at home. Since I ordered three appetizers I had leftovers for lunch the next day.

Any other notes about the experience or any comments from the restaurant you’d like to share? 

When I called Zino, owner Giuseppe Bosco answered the phone in his enthusiastic Italian accent. It was good to hear his voice and he said he’s so grateful for the community’s outreach and thanks everyone who is supporting them during this trying time.

EAT: Maya brings together traditional and modern Mexican flavors in Avon

Editor’s note: This story first appeared as a paid feature in EAT magazine, highlighting restaurants across the valley.

At Maya, there is traditional and boundary-pushing cuisine, executed with precision and style. And then there’s the setting.

Located at the Westin Riverfront Resort & Spa in Avon with sweeping views of Beaver Creek, it welcomes a vibrant clientele well beyond hotel guests. Its spacious decor mimics its menu’s sensibilities: traditional Mexican tile and warm natural textures layered within a hip modern design. The space is bookended by its renowned tequileria to one side and floor-to-ceiling windows on the other.

Those windows and the restaurant’s location across from the hotel gondola to Beaver Creek set the tone of the restaurant throughout the day. In the morning it’s a bustling breakfast and Sunday brunch space; by afternoon the expansive patio boasts a lively après scene. As the alpenglow fades on the mountains, the restaurant lights up with a warm, inviting glow. Long tables accommodate larger groups while high leather-backed booths are perfect for an intimate meal.

Chef Richard Sandoval, originally from Mexico City, is committed to the traditions of Mexican cooking while incorporating bold flavors and techniques that have earned him praise as the “Father of Modern Mexican Cuisine.” Executive chef Angel Munoz Jr. oversees the daily operations with a tightknit team.

“When you work long and hard together, it is important to relax and laugh together as well,” Munoz said. That sense of camaraderie feeds directly into the welcoming atmosphere of Maya and inspires the dynamic dish and drink offerings.

One of the newest additions to the menu is the roasted vegetable sopes. The sope’s cornflour dough is dyed with beets to create a rich purple color then topped with black beans, roasted vegetables and crispy lettuce, with cotija cheese. It’s a perfect appetizer or vegetarian main dish.

While most people opt to start their meal with Maya’s tableside prepared guacamole (and for good reason), don’t miss the deceivingly simple tortilla soup. Blended in the traditional manner, its layered and rich flavors are warming to the core, a perfect end to a snowy day.

For the main course, the chicken mole poblano is a multi-tiered taste experience. The chicken is served with a warm cake of cilantro polenta and plantain hash with kale. Sandoval’s mole includes four types of chiles, chocolate and a secret ingredient you won’t believe: See if you can find out what it is from your server.

A visit to Maya wouldn’t be complete without sampling from the selection of over 150 carefully curated tequilas. One to look out for: the exclusive Maya Patrón that the restaurant developed in close collaboration with Patrón. The tequila flights are a popular option, as are the nine margaritas, each paired with its own unique salt rim. For something a little more indulgent, try the Casa Horchata, featuring housemade horchata spiked with Casa Mexico Añejo and topped with whipped cream. Not a tequila drinker? Sommelier Grant Lewis was recently brought on as Dining Room Manager and has developed a thoughtful spirit, wine and beer selection. 

Maya

Price

Starters and small plates: $13-$17

Entrées: $15-$29

Ambiance

Hip, modern and family-friendly Mexican kitchen and tequileria

Signature dish

Carne asada

EAT: Loaded Joe’s grows into new, bigger space in Vail Village

Editor’s note: This story first appeared as a paid feature in EAT magazine, highlighting restaurants across the valley.

Loaded Joe’s tagline is: Coffee. Food. Drink. And with their new digs in Vail, the coffee shop powerhouse embraces the concept in both Vail Village in addition to their flagship space in Avon.

Part restaurant, part bar, part community center, Loaded Joe’s holds a key spot on the local scene. Open for the early crowd at 7 a.m. with coffee and breakfast options, straight through the lunch hours into après ski, evening and late night, both locales close at 2 a.m. Though the menu is bigger and more complicated in Avon (think avocado toast or a lamb burger), the Vail shop is ready with breakfast and lunch sandwiches and salads. Grab them to go or stay and soak up the atmosphere.

“We outgrew the original Vail space, which is why we moved,” said owner Brandt Olsen about the Vail location.

The original Vail space was located down some stairs across from Russell’s: It was tiny and felt crowded with 10 people inside. Now, it’s located next to Sundae.

“It’s really allowed us to do more, and do it better. It’s about the same size menu, but we can use much better ingredients. And the bar is expanded. You can come relax and chill at any hour of the day and we’ve got you covered,” he said.

Though plenty of locals use the spots as impromptu office space, working on laptops and holding meetings over food and drink, the comfortable, cozy places are conducive to easy relaxation.

Loaded Joe’s

Price

Breakfast: $8.50-$11

Lunch: $8-$13.50

Ambiance

Friendly neighborhood coffee house with a full bar

Signature dish

Rococo coffee and anything with Tender Belly bacon

Tequila tasting with Chef Richard Sandoval at Maya: varieties to drink and some authentic apps to pair it with

Can’t view the video? Click here.

What do you like to pair with tequila? If you said lime and salt, chef and restaurateur Richard Sandoval would like to expand your palate and introduce you to a different way of enjoying the blue agave-based spirit.

Sandoval, whose Latin-based restaurant concepts span from Colorado to Tokyo, was in town on Tuesday, Feb. 25 to pair his culinary creations with Cantera Negra, a family-owned and operated tequila distillery in Jalisco, Mexico. Sandoval and his team at Maya at the Westin Riverfront Resort and Spa swapped out the typical multi-course dinner with small plates.

“Instead of having four courses you’re trying seven or eight different dishes with various tequilas and it’s a little more exciting, it allows you to engage more,” said Sandoval, who had just flown to Colorado after being at the Miami Food and Wine Festival.

Even though Cantera Negra was founded more than 40 years ago, it’s only been in the United States for two years (check out how it finally got to the U.S. at www.canteranegra.com). “This time last year we were in four states and we’re now in 20 states. We started distributing to Colorado this past Labor Day,” said David Szydlik of Two Sons Imports.

Szydlik offered tastes of Cantera Negra’s silver, reposado, añejo and extra añejo tequila to Maya’s guests and was greeted with the same response he’s heard the last several months while promoting the product. 

“Usually I hear things like, ‘I can’t believe that’s tequila’ or ‘this is the smoothest and best tequila I’ve ever had,’ and I’ve been in the spirits business for almost 20 years and I’ve never seen reactions like this. It’s so consistent,” Szydlik said.

Cantera Negra also has a cafe liqueur, which has just exploded in the last four months. It’s made with Mexican espresso beans, 100% blue agave spirit and liqueur. “It’s only 40 proof, 20% alcohol but the flavor that comes out from the Mexican espresso beans is just amazing,” Szydlik said. 

The food received rave reviews as well. Sandoval paired the Acapulco-style shrimp ceviche, the guacamole and the tortilla soup with the silver tequila. The subtle flavor of the añejo paired well with the tuna tostada and the stone crab taco. The al pastor pork belly taco stood up to the reposado.

“There are over 2,000 different tequilas today. It’s amazing what different distilleries do to it, whether it’s aging it in French or American oak, they are very different,” Sandoval said. “If you compare them, each one has a different profile. It’s very interesting to see what they’ve done and it’s fun to match the flavor profile with the food.”

5 local restaurants receive four diamonds in annual AAA restaurant awards

Each year, AAA awards diamond ratings to restaurants across the United States, and five Vail Valley restaurants received awards.

Each chosen restaurant can receive up to five diamonds, and 18 of the 77 Colorado restaurants honored received four diamonds.

The Vail restaurants that received diamonds are: Grouse Mountain Grill, Mirabelle, Splendido, Game Creek Restaurant and Beano’s Cabin. Beano’s was the only new addition to the list from last year.

“This mountainside restaurant is located in a former hunting lodge and comes complete with antler chandeliers and a cozy fireplace,” AAA said in its description of the restaurant. “The seasonal fixed price menu offers multiple courses and features fare such as venison, Wagyu beef and Colorado lamb. The restaurant is accessed by a scenic shuttle or sleigh ride.”

Here are all 18 of the four-diamond restaurants in Colorado this year:

  • Beano’s Cabin, Avon
  • Grouse Mountain Grill, Beaver Creek
  • Mirabelle at Beaver Creek, Beaver Creek
  • Splendido at the Chateau, Beaver Creek
  • Game Creek Restaurant, Vail
  • Element 47, Aspen
  • Frasca Food & Wine, Boulder
  • Flagstaff House Restaurant, Boulder
  • Summit, Colorado Springs
  • Edge Restaurant & Bar, Denver
  • Guard and Grace, Denver
  • Mizuna, Denver
  • Palace Arms, Denver
  • Panzano, Denver
  • Rioja, Denver
  • Alpenglow Stube, Keystone
  • Keystone Ranch Restaurant, Keystone
  • The Cliff House Dining Room, Manitou Springs

View the full list of four-diamond restaurants in all 50 states here. View the full list of five-diamond restaurants here.

Burton US Open, Leap Day, sleigh ride dinners and more: Tricia’s Weekend picks 2/28/20

Burton US Open Snowboarding Championships

The Burton US Open Snowboarding Championships return to Golden Peak in Vail for the eighth year, but the event itself has been held for 38 years. This iconic snowboarding competition brings in the sport’s best veteran riders as well as up-and-coming riders to the Halfpipe and Slopestyle competitions.

The Slopestyle finals are Friday with the women’s competition beginning at 11 a.m. followed by the men’s finals at 2 p.m. On Saturday, the women will kick off the Halfpipe Finals at 11 a.m. followed by the men’s competition at 2 p.m.

This is typically the last competition of the season and attracts top-caliber riders like Red Gerard of Summit County and Zoi Sadowski Synnott of New Zealand returning to defend their Burton US Open Slopestyle titles. Scotty James of Australia and America Maddie Mastro took top honors at last year’s Halfpipe finals.

The competitions attract a crowd, so prepare for parking to fill up fast and if you want to watch the competitions along the halfpipe or slopestyle course, get there early and be prepared to trek up to the venue. You can also watch from the base areas on jumbo television screens.

Download the Burton US Open app to your phone to keep up on any schedule updates, photos and videos, a list of riders and results. Live coverage can be found on www.burtonusopen.com and on www.redbulltv.com. For the complete low down of events, go to www.burtonusopen.com.

Burton US Open – beyond the competitions

The Burton US Open base area has a festival-like atmosphere with an interactive sponsor village with fun swag and a Burton pop-up store and meet, greet and ride opportunities with the athletes.

Last fall, the snowboarding world and beyond lost Burton founder and snowboarding pioneer, Jake Burton Carpenter. To honor him, there will be a Ride with Jake and Fireworks for Jake events throughout the weekend.

For the Ride with Jake on Friday, meet at Gondola 1 at 8 a.m. and the group will go to Chair 4 and then reconvene at the top of Riva Glades for a group ride down one of Jake’s favorite runs. This is an open invitation to anyone who wants to honor him for what he did for the sport of snowboarding and the Burton US Open. On Saturday night, join the family and friends of Burton for a special fireworks display that can be viewed from the concert venue at Solaris.

Burton helps the youngest aspiring snowboarders get on the hill with Riglet Park. Strap the kids aged three to six on a tiny snowboard and watch them learn the basics of snowboarding in a fun environment at Golden Peak. This designated area features small berms, rollers and ground level features so kids can try tricks, too. Check out the free Burton demo equipment at Riglet Park as well.

Friday

Sponsor Village – 9 a.m. to 5 p.m. – Golden Peak

Ride for Jake – 8 to 10 a.m. Meet at Gondola 1, Vail Village

Meet the Riders – 1 to 2 p.m. Burton Pop-Up Shop, Golden Peak

Free Burton Concert Series and Awards – 6 p.m. Solaris Concert Stage – Big Freedia and Arrested Development

Party at Bol – 9:30 p.m. to 1 a.m. – Solaris – music by Money 2 Burn

Saturday

Sponsor Village – 9 a.m. to 5 p.m. – Golden Peak

Women’s Ride – 10-11:30 a.m. Burton Pop-Up Shop, Golden Peak

Ride with Burton Team – 1 to 2 p.m. Burton Pop-Up Shop, Golden Peak

Free Burton Concert Series and Awards – 6 p.m. Solaris Concert Stage – EVAN GIIA & Big Wild

Fireworks with the Carpenter Family – 7:45 p.m.  – Solaris Concert Stage


Burton US Open Closing Party – 10 p.m. to 1 a.m. – Dobson Ice Arena – DJ Cre8, 99 Neighbors & J Espinosa   

Party at Bol – 9:30 p.m. to 1 a.m. – Solaris – music by Gavlak  

Shut the Funk Up Silent Disco – 9 p.m. to midnight – Mountain Art Collective – 1310 Westhaven Drive, Vail.          

Leap Day

Did you notice that February has an extra day of the month this year? Saturday marks Leap Day, so take this extra day and do something special.

We use leap years to keep the calendar in sync with the seasons. It can get kind of complicated, but according to www.timeanddate.com, leap days keep our modern-day Gregorian calendar in alignment with Earth’s revolutions around the sun. If we didn’t do this, over the centuries we’d be having a Fourth of July barbecue when the snow was flying – although, it can snow during any month in Colorado, I’ve been here when it snowed on July 3 – but you get the idea.

While researching leap year, I found all sorts of folklore and traditions that happen on this day around the world. According to Lonely Planet, women could propose marriage to men on this day. It’s believed that this tradition began in Ireland in the 5th century, with a deal brokered between St. Brigid of Kildare and St. Patrick, but the tradition spread across Europe and beyond.

Also in Europe, superstition in Greece holds that marriages that take place during a leap year will end in divorce. Scottish farmers apparently worry about their livestock. There’s an old saying that states a “leap year was never a good sheep year.”

In the U.S., the city of Anthony, which straddles the borders of Texas and New Mexico, is now known as Leap Year Capital of the World. Since 1988, Anthony has hosted a celebration for leaplings (those born on Feb. 29) who travel there from all over the globe. The chance of being born on a leap day is 1 in 1,461.

Regardless of the science and folklore behind it, you get an extra day! If you say, “I wish I had more time to (fill in the blank),” do that thing with the extra 24 hours you get in 2020.

Friday Afternoon Club

Maya’s popular Winter Friday Afternoon Club returns for its second concert of the season Friday from 6 to 9 p.m. with a special evening of live blues, rock and country music by Robby and the Peoples in The Westin Riverfront lobby.

The lobby at the Westin is hopping almost every night with live music filling the great room, but they let the party go a little longer and a little louder for FAC. Don’t be afraid to get up and do a little dancing if your legs aren’t too tired after a day on the slopes.

Winter FAC guests can enjoy $3 tacos, $5 beers and $7 margaritas as well as the full menu of handcrafted cocktails, Colorado microbrews and bites served at The Lookout lobby bar. Or venture into Maya Modern Mexican Kitchen & Tequilaria and choose from more than 150 agave-based spirits and house-infused tequilas and modern Mexican fare curated by chef Richard Sandoval.

Enjoy après ski music with a stunning view of Beaver Creek. There are no reservations taken for the couches or tables throughout the lobby, so get there early to get a seat. The Westin Riverfront offers complimentary on-site valet parking for Maya diners and bar patrons, based on availability.

Allie’s Cabin Family Dinners

There are many places to have dinner in the Vail Valley, but how about traveling via an open-air sleigh to that dining destination with the whole family? Allie’s Cabin in Beaver Creek is hosting family dinners on select nights throughout the season with special pricing for adults and children.

The snowcat-driven sleigh departs from Beaver Creek Village at 5:15, 5:45, 6:15, 7:00 and 7:30 p.m. On the ride, view the stars and slopes at a time when no one is on the mountain. Once you arrive at Allie’s Cabin, exchange your boots for cozy slippers and enjoy the large fireplace and views before sitting down to either a three-course dinner for adults or a buffet for the kids.

A few tasty items to note on the three-course menu include Colorado rack of lamb, pan-fried ruby trout and elk filet mignon. The kids’ appetite will be satisfied with crowd-pleasers like white cheddar mac and cheese, roasted Boulder natural chicken and a sundae bar.

Reservations are required for the Allie’s Cabin Family Dinners, which are held on Tuesday, Wednesday, Friday and Saturday nights through April 4. For more information, please visit www.beavercreek.com or call 970.754.5545.

EAT: WYLD holds true to its name with inventive takes on proteins, vegetarian and vegan options

Editor’s note: This story first appeared as a paid feature in EAT magazine, highlighting restaurants across the valley.

As you enter the gates to the Ritz-Carlton Bachelor Gulch and make your way to the resort, you’re heading toward the “edge of wild,” a destination that promises a creative culinary journey that starts with the stroll to the table and ends when the last of the wine has been sipped, the dessert plate has been scraped clean and every member of the party has sighed in satiation. This is WYLD, a place where ingredients are elevated and transformed at the whims of master culinary magicians who, above all, want it to be fun.

Since his arrival at the Ritz-Carlton Bachelor Gulch, Chef Jasper Schneider has been leading guests on a merry dance of flavors, textures and unique combinations using fresh and local ingredients. From his introduction of oatmeal as a dinner item to his delight in shaving truffles on almost anything, Schneider has created a culinary experience that is constantly changing based on what’s in season and spectacular.

WYLD’s menu offers options for a variety of palates. Yes, there is the wild game that the name implies, such as the signature venison loin with parsnips, caramelized onion and juniper jus; duck, squab and Colorado lamb are also on offer, all beautifully prepared and succulent. But the “wild” is also present in the fresh seafood such as the ahi tuna with piquillo peppers, Marcona almond and Iberico sauce or the Maine diver scallops. Schneider also creates vegetarian and vegan dishes that would make even carnivores salivate.

The pumpkin farro is vegan and comes with an optional white truffle shaving.
Dominique Taylor | Special to the Daily

Consider a whole-roasted curry pumpkin that incorporates three different types of roasted pumpkins with farro, roasted apples, an apple puree and house-made macadamia nut butter; this vegan dish can be supplemented with shaved white truffles for a an earthy decadence. The roasted cauliflower, which was an unexpected favorite, is getting a makeover this winter with a new jalapeño chimichurri and silky tofu, creating another vegan dish.

“I think we finally now, after being here over a year, myself and my chef de cuisine Manuel Gutierrez are starting to come into our own of what our clients want and what we can do on the menu,” Schneider said. “We’ve taken our time to do certain techniques, to develop flavor. It was thought about; it wasn’t rushed. When you taste it, you understand. We’re having fun with it.”

WYLD

Price

Table snacks from $19-$34

Entrees: $23-$155

Ambiance

Elevated dining experience in an upscale, mountain modern atmosphere

Signature Dish

Wild salmon with asparagus, chanterelle mushrooms and winter truffle vinaigrette; venison loin with parsnips, sausage, caramelized onion and juniper jus