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EAT: Toscanini brings family Italian dining to the heart of Beaver Creek Village

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

Children bundled in layers of coats and scarves skate in concentric circles around the ice rink, waving like hand-sock puppeteers in their oversized mittens to parents on high-backed couches clustered around the fire pits that pepper Beaver Creek Plaza.

Situated steps from the rink, the warm light and rustic hospitality of Toscanini Ristorante beckon, and families are reunited as they drift in out of the cold with rosy cheeks and smiles to cozy up with a few of Executive Chef John Zavoral’s culinary creations.

A veteran of fine dining Italian cuisine, Zavoral’s Rocky Mountain journey has taken him through the kitchens of The Wildflower and Cucina Rustica in the Lodge at Vail, The 10th on Vail Mountain and to Campo di Fiori in Vail Village before whisking him down the road to Beaver Creek.

Carpaccio, Crystal River Farms beef strip loin, truffle aioli, micro greens, manchego and crispy potato.
Dominique Taylor | Special to the Daily

From staples like traditional balsamic-drizzled bruschetta with burrata, olive oil, tomatoes and basil to his signature pan-seared scallops with wild mushroom risotto and truffle butter sauce, Zavoral has mastered the genre, and his theme for Toscanini’s winter menu is Italian comfort food: some hearty dishes, some light, and many shareable.

“We want to treat our guests like family,” he said. “Which leads to our experience and what our service is all about: family. We even emphasize this with our team. We all sit down together and relax a bit before service with a family meal.”

A good place to start is the chef’s choice carpaccio, which today is gossamer slices of elk with lemon aioli, accented with arugula and crunchy, deep-fried capers. The communal approach continues through the restaurant’s selection of pizzas, including the Figura, a medley of poached figs rehydrated in red wine, sugar and port; Parma ham, red onion and balsamic dusted in First Snow cheese from Jumpin’ Good Goat Dairy in Buena Vista.

A classic lemoncello fizz or negroni is the perfect digestif between courses before digging in to Toscanini’s pastas and proteins: house-made ravioli pillows stuffed with butternut squash and toasted with crispy pancetta in a sage-brown butter sauce or pork shank braised tender with baby carrots and gremolata on a bed of whipped potatoes.

Barbaietola, roasted beets, candied walnuts, first snow goat cheese, apple vinaigrette and arugula.
Dominique Taylor | Special to the Daily

Other Italian classics include bolognese lasagna, vodka penne or sundried tomato pesto ballerine with grilled artichokes, or choose the beef fillet with ricotta cavatelle, wild boar sausage and gouda fonduta. Each flavor is magnified by an expert pairing from the restaurant’s award-winning, 100% Italian wine list.

The moon rises over the mountains and children yawn with contentment, snuggled up in the arms of their parents, who savor bites of delicate sorbet or decadent tiramisu coupled with a frothy latte or shot of espresso to complete the meal.

“Toscanini is where guests are treated like family as they gather rink-side for timeless Italian cuisine,” Zavoral said. “We love being a part of each guest’s experience.”

Toscanini

Price

Antipasti e zuppe: $10-$22

Pizza: $13-$16

Insalate: $11-14

Pasta and secondi: $22-$48

Ambiance

Lively and informal Italian fine dining

Signature dish

Pan-seared scallops with wild mushroom risotto and truffle butter sauce

EAT: Check in on Untappd with a beer and a steak at Dusty Boot Roadhouse

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

Spend the day cruising the slopes of Beaver Creek, and you’re sure to work up an appetite. But rather than go home and shower or change your clothes, head to the Dusty Boot. Here, you’re welcome as you are, whether you’re stopping for a pint or splurging on the house-made prime rib.

Since 1997, Dusty Boot Roadhouse (or just “The Boot”) has been serving hormone-free, grass-fed Colorado beef in the form of burgers and steaks to visitors and locals alike. With both lunch and dinner, the menu focuses on such classic grill fare as nachos, sliders and wings for starters; burgers and hearty sandwiches are on offer, as are entrées with an international flair: Think Mediterranean pasta, Thai peanut noodles and guajillo chicken enchiladas. Then there are the hand-cut steaks: In addition to the filet and ribeye, the house slow-roasted prime rib is making a comeback.

If you’re looking for veggies or lighter fare, the Dusty Boot has that covered, too, with a range of salads and “power bowls” featuring short ribs, tuna or a choice of chicken, steak or shrimp on grains such as faro and quinoa.

If the slopes have made your throat dusty, the Boot can quench that need with a variety of cocktails including a range of margaritas and mules, which can be crafted with Colorado spirits. And if it’s beer you’re craving, Dusty Boot has one of the largest tap lists and most popular happy hours in Beaver Creek.

As of recently, the Boot has joined as an official venue on the beer tracking and social media app for beer lovers, Untappd.

“We’re going to try new, fun things and kind of see what people like here,” said Missy DeJourno, assistant general manager at the Dusty Boot. “We can get some sours and stuff that we haven’t played with before, so that should be fun. I’m excited to try new things.”

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.

EAT: Grouse Mountain Grill fuses fine dining with fine jazz for comforting experience in Beaver Creek

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

The bowl of my wine glass carries a soft gold glimmer from the first pour of Bourgogne Blanc chardonnay that comes to the table. The invitation to settle in starts at the door at Grouse Mountain Grill, yet with the first sip of this gorgeous white Burgundy I can feel myself really relax into the perfection of this place. Jazz riffs begin to float into the dining room from the live art of local legend Tony Gulizia, or Tony “G” as he is affectionately known throughout the valley, and I am certain there is no place I’d rather be.

Executive Chef Tony Ferrozzo has recently taken the helm of the Grouse Mountain Grill kitchen after serving as sous chef for years. He has certainly maintained a level of excellence for the contemporary and refined cuisine served here, and paired with fine dining service Grouse has truly dialed in how to create an unforgettable experience for every guest.

Hand-rolled tater tots with parmesan, herbs and roasted garlic aioli set the palate right, along with a serving of homemade dinner rolls and focaccia bread with truffle honey. My dining partner ordered a Kentucky lullaby cocktail and I tried a taste, savoring my sip of the bourbon spirit christened by house-infused peppercorn spiced honey, orange bitters and fresh lemon.

Order a longtime favorite appetizer, the lobster mascarpone. Thick pieces of succulent lobster carry a richness throughout the dish, cut with perfect acidity by a sun-dried tomato vinaigrette.

House-made pastas hold a special place on the menu at Grouse, and they are a highlight that should not be overlooked. Try the sweet potato agnolotti as an appetizer, and the gnocchi entrée is perfect to enjoy on your own or to share. With the pasta, it’s a pour of earthy Rioja.

Grouse’s tried and true pretzel-crusted pork chop is a staple here, as unique as it is delicious, served with orange marmalade, crispy polenta and roasted Brussels sprouts.

This winter season, the Rocky Mountain elk with potato risotto and citrus-roasted beets is a lovely addition to the menu.

To finish, be sure to try the donut puffs, served with a dipping sauce trio of crème anglaise, caramel apple and chocolate ganache.

Grouse Mountain Grill

Price

Appetizers: $19-$23

Entrées: $40-$48

Ambiance

New American fine dining with mountain views and live jazz

Signature dish

Rocky Mountain elk with potato risotto and citrus roasted beets

EAT: Allie’s Cabin introduces new favorite to lineup of weekly events with Family Dinners

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

Allie’s Cabin is a staple of the Beaver Creek culinary scene, offering unique dining experiences in a stunning setting that make it a favorite for both a romantic date night or an elevated night out with the family.

A scenic sleigh ride delivers guests to the warm, comfortable cabin nestled amongst aspens high above Beaver Creek. There, elegant tables are situated around a warm fireplace, while windows look out over sweeping views of Beaver Creek. During their signature Thursday Night Wine Dinners, guests are met with a thrillingly unique perspective on Beaver Creek’s signature fireworks show, Thursday Night Lights.

The Thursday Night Wine Dinners have become a signature of Allie’s Cabin and take place on select Thursdays throughout the season: Check the Beaver Creek website for a complete list of dates and wineries. Chef Kirk Weems and General Manager Bob Battle have both been with Allie’s Cabin for well over 15 years and take pride in selecting renowned wineries to partner with on these evenings. The five-course meals are built in tandem with the featured winery of the evening, creating a menu that is specifically curated to pair with each course’s featured wine.

On Wine Dinner nights as well as regular evenings, the menu features Colorado game, locally sourced cheeses, as well as tasty fish and vegetarian options like the delicious ricotta and roast vegetable tart. Two standout dishes to look out for this winter: the Colorado rack of lamb, served with bacon and honey Brussels, roasted red potato, madeira-thyme jus, as well as the elk tenderloin.

A more recent addition to the restaurant’s season is the Allie’s Cabin Family Dinners. Created a few years ago, they became an immediately popular highlight of family ski trips by creating an elegant evening that children will enjoy just as much as the adults. The open-air sleigh ride builds the excitement and anticipation, while the warm welcome, complete with plush lodge slippers, give kids a sense of the specialness of the evening.

After taking in the gorgeous views, adults are treated to a three-course meal while kids 12 and under are able to choose from a kid-friendly yet polished buffet with options like roasted Boulder natural chicken and a tomato soup. Kids cap off their evening with a delightfully indulgent ice cream sundae bar, while we recommend that parents try an Allie’s Cabin classic: the bourbon pecan tart complete with chocolate sauce and bourbon cream.

Allie’s Cabin

Price

Starting at $105 per adult (Family Dinner)

Ambiance

Warm, welcoming mountain cabin

Signature dish

Colorado rack of lamb and elk tenderloin

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

EAT: Chelsey Gardner’s Chow Time catering business brings Asian fusion cuisine to you

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

There’s a new personal chef and caterer on the scene, and she’s bringing high energy and creative flair throughout the Vail Valley. Chelsey Gardner, founder and owner of Chow Time, graduated from Le Cordon Bleu College Of Culinary Arts in Orlando.

She’s an Army veteran who spent five years in South Korea and mentored at some of the South’s eclectic restaurants… the result is a chef who fuses flavors and can create a totally unique menu or something more traditional.

Check out Gardner’s stuffed avocado — it’s a mouthwatering display of amazing flavor. The half avocado is set on a bed of sushi rice; it’s stuffed with cream cheese and diced ahi tuna that’s been rolled in Sriracha. Gardner then torches the avocado, so the tuna is seared on the outside. Add in spicy mayo, Sriracha, unagi and green onions to finish.

Sushi is what lights up Gardner, but she’s quick to share that she’s a full-range chef. “My food’s a little different. It’s Asian fusion but I can do anything.”

Some of her other specialties are an English cucumber cut on the bias with a nice piece of smoked salmon, drizzled in crème fraîche and just a touch of dill and salami baked in muffin tin full of antipasto.

She’s also ready to teach classes, whether it’s a basic cooking class or more elaborate and fun sushi classes. This chef is using her tenacity as a disabled veteran to bring new culinary creations to town.

EAT: Turn dining into an experience at Beano’s Cabin

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

Beano’s Cabin is an experience even more than a meal, one that begins by taking a snowcat-drawn sleigh ride to dinner. After arriving at the glowing cabin tucked at the base of Larkspur Bowl in Beaver Creek, diners can warm themselves in front of the blazing fire before embarking on the next part of their journey: a five-course gastronomic tour.  

Beano’s Cabin is an institution when it comes to fine dining in the Vail Valley and was recently awarded the coveted AAA Four Diamond award. It’s named after one of the valley’s original homesteaders, Frank Bienkowski, or “Beano.”

Today, Chef Kevin Erving pays homage to the restaurant’s namesake with each diner’s first bite: a salad named for Frank that tops seasonal greens with sliced pears, goat feta cheese and spiced almonds. Next, tuck into one of the decadent appetizers. The house-made Colorado lamb sausage is a standout, made with candied fennel and served over fresh fettuccine dressed with arugula pesto, shaved Parmigiano-Reggiano and tomato coulis.

The braised pork belly is a signature dish. The Berkshire pork is braised for 48 hours, leaving it infinitely tender inside. After crisping up the outside, the chef tosses it in an espelette pepper jam and serves it atop smoked heirloom red grits crowned with pickled fennel.

“This not-to-miss dish will take your taste buds out of this world,” Chef Erving said.

Guests adore the roasted venison, singing its praises, Chef Erving said. The meat is seasoned with a coffee spice rub and roasted to perfection. Served with a smooth parsnip puree, carrots and roasted Brussels sprout leaves all topped with a preserved cherry reduction, “it’s the perfect dance for the palate — simply amazing,” Chef Erving said. 

If you’re in the mood for something lighter, opt for the pan-seared scallops, seared to golden brown perfection, nestled with carrots and edamame, dressed with sweet and savory rosemary cider vinaigrette, all set atop a cauliflower puree.

“Then we take it to the next level by topping it with our signature housemade bacon jam,” Chef Erving said.

Vegetarian diners aren’t given second shift, either. While most Colorado chefs wouldn’t name a vegetarian dish as a signature item served at a log cabin in the woods, Erving isn’t “most chefs.” 

“The Vegetable Huarache, which translates to ‘sandal’ in Spanish, is a savory culinary flavor fiesta,” Erving says. The dish is a compilation of crisp potato corn masa, smashed pinto beans, roasted squash, green beans, cauliflower, pickled Fresno chilies, arugula and a roasted tomato tortilla vinaigrette.

Chef Erving incorporates local and regional ingredients throughout the menu, like striped bass from Alamosa, many Colorado cheeses and honey from Loveland. While you’ll find several Beano’s Cabin classics on the menu, Chef Erving likes to “cook with the seasons, featuring ingredients that complement each other,” he said.

“As a chef the ultimate compliment is hearing from guests ‘that was the best meal I ever had.’”

Beano’s Cabin

Price

5-course menu for $139 per person

3-course menu for children 6-12 years old for $79 per child and

$25 per child for children 3-5 years old

Children 2 years old and younger are complimentary

Ambiance

Upscale mountain chalet

Signature dish

Coffee-spiced roasted venison with parsnip puree, brussels sprouts, carrots and dried cherry reduction.

Your guide to Beaver Creek Culinary Weekend: Tricia’s weekend picks 1/24/20

Beaver Creek’s Winter Culinary Weekend is one of my favorite events of the year because of the ways the event incorporates the outdoors and talented chefs who participate from our local establishments and beyond. Any city can have a culinary event, but when you pair great food and libations with the backdrop of Beaver Creek, it doesn’t get any better. 

Who’s coming to cook?

Beaver Creek’s Winter Culinary Weekend will host seven chefs with influences and connections to as far as Southeast Asia and as close as Grand Junction. Here’s a look at who is coming to do some cooking:

Andrew Zimmern – If you watch TV, you’ve seen this guy. He’s a four-time James Beard award-winning chef, writer, teacher and host of Travel Channel’s “Bizarre Foods” franchise, “Driven by Food,” “The Zimmern List” and the Food Network’s “Big Food Truck Tip.” 

Antonia Lofaso – Lofaso is also all over the airwaves on such shows as Bravo’s “Top Chef” and NBC’s “Restaurant Startup.” Southern California is where you can find her since she is busy with three restaurants: Black Market Liquor Bar in Studio City; Scopa Italian Roots in Venice and DAMA in downtown Los Angeles. 

Brother Luck – Luck has ties to Colorado Springs, where he started Brother Luck Street Eats, but his trainings have taken him all over Japan, Hong Kong and China. Luck was also on “Chopped,” “Beat Bobby Flay” and “Top Chef.” Read the Vail Daily’s interview with him here.

Giorgio Rapicavoli – Rapicavoli has made a mark on the Miami culinary scene and caught the eye of “Forbes” magazine’s 30 Under 30 in 2012. He became the executive chef at Chispa Doral at the age of 21. Most recently, Rapicavoli opened up three different restaurant concepts in the Miami area in the end of 2019. 

Josh Niernberg – Nienberg got his start by working in restaurants while trying to pursue a career as a snowboarder 1994. He worked with many of Denver’s most notable chefs. He and his wife Jodi showcase Colorado’s Grand Valley with Bin 707 Foodbar, Tacoparty and Dinnerparty in Grand Junction. 

Katsuji Tanabe – Tanabe came to America at 18 years old and worked several jobs in Los Angeles to get by. His big break came in 2005 when he was promoted to executive sous chef at Mastros. That lead to appearances on PBS’ “Cooking Under Fire,” “Top Chef,” “Food Fighters” and “Chow Masters.” It’s a great American Dream story as Tanabe now owns three restaurants across North America with more on the way. 

Tyson Cole – Cole hails from Austin, but don’t expect barbecue from this Texan. Cole has spent many years perfecting the art of Japanese sushi, living in Japan and even learning the language. This American sushi master and James Beard Award-winning chef will showcase his sushi skills at the Art of Seafood & Sushi Dinner at Hooked on Friday. Read the Vail Daily’s interview with him here.

What’s new?

The Art of Seafood & Sushi is a brand-new event at Hooked restaurant. Owner and executive chef Riley Romanin and Cole will pair a beautiful seafood spread paired with wine from Reeve Wines and of course sake. The cost is $200 per person and the event is on Friday night. 

Beaver Creek’s Winter Culinary weekend is all about collaborations, and on Friday night at Splendido, executive chef and owner Brian Ackerman will welcome Luck and Tanabe to the beautiful surroundings of the Chateau. Wines for each course will be provided by Paul Hobbs. The cost is $200 per person. 

Also new this year is a focus on Piemonte’s vinous royalty. Learn about Barolo and Barbaresco wines in this master class taught by Piemonte native and oenologist – someone who is an expert in the science and study of wine and winemaking – Davide Pasquero and author Suzanne Hoffman. Pasquero will give details on these world-famous denominations while Hoffman tells the stories behind the families who own and run these wineries. This event is on Friday in the Crooked Hearth Room at the Park Hyatt Beaver Creek. Tickets are $75 per person. 

Village Après

If you don’t want to commit to the whole weekend of foodie fun, stop by after skiing or riding and enjoy Village Après on Friday and Saturday afternoons. From 3 to 6 p.m., Beaver Creek Village will be full of food and drink tents offering tastes and sips of various culinary delights. 

On Friday, the theme is Authentically Alpine, so expect to find a little touch of the Apls like raclette, meats and the typical accouterments that go with charcuterie. Saturday’s theme will be Colorado Comfort Food, so expect to warm up with some of the native eats with origins to our state. 

It’s free to enter and is a pay-as-you-go system for tastings, so it is a very affordable and fun way to experience the Winter Culinary Weekend. In each tent, you can taste several types of food, try new wines and other libations after you get off the slopes. There will be live music as well, and if you didn’t ski that day and want to join in the fun, you get three free hours of parking after 3 p.m. in the Beaver Creek parking garages in the village. 

Saturday Night Synesthesia

The Vilar Performing Arts Center will host a multitude of scents and sounds as the upper and lower lobby areas are filled with Beaver Creek chefs and guest chefs as well as wineries offering tastings throughout the night at Synesthesia. Synesthesia is the word that describes the phenomenon involving the overlap of two senses such as taste and sound. After the tastings, enter the intimate concert hall for an exclusive show with St. Paul & the Broken Bones. Imagine your day filled with great turns on the slopes followed by wonderful food and entertainment, and you’ll realize what Beaver Creek is all about. 

Giving back

Amidst all this decadence and revelry with food, drink and outdoor fun, a portion of the proceeds from the Winter Culinary Weekend goes to a good cause. This year’s recipient is The Community Market, a local non-profit based out of Gypsum that provides groceries for food-insecure households. 

About 16% of Eagle County’s population is food insecure, meaning it’s difficult for their households to acquire groceries: some of the biggest issues in these scenarios are transportation and finances. The Community Market’s mission not only to provide services to anyone who’s food insecure, but also to nourish healthy people, build strong communities and practice environmental sustainability.

Here’s a little side note: The Community Market has local celebrity chef, Kelly Liken, on staff as the food systems coordinator. Liken used to own and operate different restaurants throughout the Valley and has been on shows like “Top Chef” and “Iron Chef America.”  So, it’s kind of fitting that the Winter Culinary Weekend is connected to Liken and contributing to food resources in the valley. 

For tickets to any of the events and for the full schedule, visit www.beavercreek.com/culinary. Please note that some events do sell out, so act fast if there is an event you want to go to.