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Chic décor and unique dining at Leonora

Be prepared for a unique dining experience from the moment you enter Leonora. The ceiling-high column of 1,000 wine bottles in the center of the restaurant, the circular cushy booths and the chic décor is simply a milieu for the exceptional fare you will savor — which, from beginning to end, will surprise and delight.

Executive Chef Tyson Peterson has created delicious, innovative and mouthwatering tapas to be shared amongst a group of friends or eaten solo. And the food menu is bolstered by Peterson’s ability to fuse a plethora of elements from his experience with French, Spanish and Japanese techniques, to name a few — all fresh, and in Chef’s word, “simple.”

“We want to show color and liveliness,” Peterson says. “The old saying is true, ‘You don’t just eat with you mouth, you eat with your eyes as well.’ We want our customers to be excited when they see their food delivered to the table — making it more fun for everyone at the table to talk about it. The place is very lively, people always have fun and we want to have fun with the menu as well.”

This is one restaurant where you can’t order just one plate or two — or even three: each one enticing, drawing you in. Call it unforgettable mixing and matching.

For starters, try the yuzu kosho “peel n’ eat” Key West pink shrimp, doused with a fermented paste made from chili peppers, yuzu peel and salt. It will awaken your taste buds with its curious tang, and makes an excellent foil for its counterpart, the Old Bay “peel n’ eat” Key West pink shrimp: all robust and bursting with flavor.

Then, watermelon, heirloom tomato and feta cheese, splashed with balsamic dressing, can serve as an intermezzo, before you move on to the next course — perhaps edamame hummus with strawberry and sunflower seeds.  This incredibly creative dish, served with pita bread, is a wonderful surprise and melt-in-your-mouth light and delightful.

Other must-try dishes include mussels a la chalaca, a traditional marine dish of the Peruvian coast. Simply steamed mussels are covered with a vegetable medley and pico de gallo. Served in mussel shells, this dish will surprise.  And there’s no more colorful option than the outrageously delicious coconut lobster ceviche with mango and watermelon radishes.

If you want to venture out of the ocean, look no further than Chef Tyson’s Fried Chicken — clearly one of Vail’s best-kept secrets. Seasoned with barrel-aged fresno hot sauce and served with the chef’s layered poblano bacon biscuit and whiskey barrel-aged honey butter, this dish is to-die-for. (And it’s the restaurant’s “go-to” Sunday night $9 special.)

Chef Peterson keeps things fresh by starting with the best products he can find. He has seafood shipped in almost daily: lobsters, mussels and scallops from Maine, shrimp from Key West, and fresh fish overnighted from Hawaii. His produce is grown in Colorado with micro-greens from Knapp Ranch and Palisade farmers who, each Monday, send him a list of available produce for the week.Leonora is one of those places where you can sit for hours and not even notice the time pass you by. It is also one of those places to which you will want to return — again and again and again. 

Always-fun vibe at Remedy Bar in Vail

With its floor-to-ceiling windows and an always-fun vibe, The Remedy Bar is the place to warm up during the lunch hour or linger on to watch alpenglow bathe the hills. At this hip lounge and dining area within the Four Seasons Resort and Residences Vail, you can snack, drink and dine to the sounds of live music five nights a week or unwind while watching the sun slowly set beyond the well-appointed patio. And all who gather here love choosing from a playful menu that embraces the theme of food and drink as remedies for whatever the day may hold.

The Remedy Bar is well known for its innovative beverage program, which makes it a not-to-miss destination for fresh food and drink pairings. “We create all of our own juices and shrubs in house for a refreshing taste in our fruit-based drinks,” says Bar Manager Aaron Ritrovato. A shrub in this context is a fruit-based cocktail ingredient that creates a pleasantly balanced taste rather than a sugary or syrupy sweetness. Try out this smooth-sipping addition in the colorful V, a vodka cocktail that includes the housemade blueberry and rosemary shrub, St-Germain, citrus, and the bubbly goodness of Veuve.

While the V is just one example of The Remedy Bar’s creative originals, new takes on classic cocktails are also done well here. Some unorthodox muddling and shaking — along with a Remedy select bourbon — makes the Remedy Old Fashioned an easy-drinking version that pales others in comparison.

Whether you’re snacking or dining at The Remedy Bar, options range from a colossal kalbi beef rib to the tortilla soup, complete with avocado, cotija cheese and crispy tortilla. Settle in with a gourmet pizza or something to share, such as the Pretzel Charcuterie, which includes il porcellino salumi, house-made pickles, Bavarian pretzel and house mustards. The signature Remedy Burger is also a hit, with 7x Ranch wagyu beef, grilled red onions, lettuce, tomato, pickle, cure-all sauce, cheddar cheese and fries.

Sports enthusiasts, especially, will appreciate The Remedy Bar lounge’s wall-sized television and multiple screens, which can show up to 10 games simultaneously for the ultimate sports-viewing experience.The fun continues into the weekend with a make-your-own Bloody Mary bar that features an extraordinary mix of ingredients and toppings. With a full schedule of other activities and entertainment planned for the winter season, you can count on the atmosphere at The Remedy Bar to be fresh, interesting, and — above all — fun. 

Pepi’s Bar and Restaurant features wraparound patio, European charm

Immerse yourself in European charm as you relax on Pepi’s wraparound deck, set against the green terrain of Vail Mountain; sip on a light hibiscus and rose-infused mule or knock back a spicy, house-infused Bloody Mary as you listen to live music in Pepi’s open-air bar; or settle into a cozy dinner featuring traditional Weinerschnitzel or trendy salads inside Pepi’s warm, Austrian-themed dining room. However you choose to experience Pepi’s Bar & Restaurant, you’re sure to create lasting memories in Vail’s iconic restaurant.

Pepi’s retains a certain allure, which echoes back to Vail’s authentic roots, when Austrian ski racer Pepi Gramshammer fell in love with the budding mountain town and got married to Sheika. The couple opened their European-inspired hotel and restaurant in 1964. Since then, Pepi and Sheika have been infusing their restaurant with a welcoming Austrian spirit and homemade international cuisine.

While long-time chefs Helmut Kaschitz (executive) and Richard Fraser (sous) will always keep traditional European favorites like the veal and pork bratwurst, beef stroganoff, jägerschnitzel with wild mushroom sauce and wienerschnitzel with braised red cabbage on the menu, they’re also rolling out lighter salads and gluten-free entrées.

Eight fresh lunch salads include the favorite Israel couscous with salmon, the rich heirloom tomato with burrata cheese and the hugely popular cobb salad with chicken, while house-made trout tacos, crab cakes, burgers and sandwiches like Pepi’s twist on the Reuben (made with pastrami) round out the menu.

Dinner features soups and salads, as well as boneless trout in a lemon caper butter sauce; pan-seared salmon served with a flavorful quinoa, butternut squash, spinach and walnut blend; short-braised ribs with a creamy Yukon Gold potato puree; and free-range chicken Florentine with couscous, mint and Feta cheese. And, for even heartier appetites: the rack of caribou or pepper steak Madagascar.

This summer, Chef Richard focuses on fish dishes, like bass, as well as modern, sear-blistered vegetables, sauces full of fresh herbs and appetizers that “keep it simple,” from Bünder Teller (air-dried, raw sirloin steak, traditionally eaten with rye bread), crispy, coconut-curry crab cakes and escargot.

Pepi’s bar comes alive with bands every day from 4 to 6 p.m. and 7 to 9 p.m. The bar is known for its great German (and domestic) beers and its top-notch spirits, wines and infused cocktails.

And don’t forget dessert: Helmut takes pride in the traditional apple strudel, served as a modern art piece upon the plate, with vanilla custard and ice cream. Then there’s the crème brulée, Black Forest berry cake, chocolate mousse, and, Sheika’s favorite: Heisse Liebe (meaning “hot love” in German and comprised of ice cream and a berry sauce).

With Pepi’s rich ambience, varied cuisine, international drinks, live entertainment and Bavarian-dressed, friendly wait staff, it’s no wonder the establishment has thrived for over 40 years in a village where others come and go. 

La Tour moving in a new direction

What is La Tour? It depends on whom you ask. From a big night out to the best Sunday brunch in town, the Vail Village eatery regularly delivers some of the tastiest, most consistent experiences around — and has done so for the 25-plus years that Paul and Lourdes Ferzacca have owned it. Like any icon with lasting power, it’s had various personalities and influences over the years. Today?

“We’re moving in a modern direction,” says Executive Chef Sammy Shipman. “I want to show the brighter, fresher Colorado side of what we can do.”

Shipman is a North Carolina transplant, and so he sneaks in various Southern flavors that meld beautifully with the local products he procures. Case in point: the heirloom tomato salad with charred corn and savory granola, and the composed steak dish with Colorado prime beef, smoked tomatoes, pickled mustard seeds and creamed kale. Even the oysters — pristine expressions of the sea, and celebrated with daily oyster happy hour — come with a wee shaker of Tabasco along with the traditional sauce mignonette. 

La Tour classics remain on the menu — lobster bisque, Colorado lamb, chicken paillard — but an a la carte steak section is new. Order for yourself, or split among a table with mix-and-match sides. And as always, the chefs remain incredibly flexible with vegan, dairy-free and gluten-free options in abundance.

“We’re lightening up our tasting menu this year,” Shipman says, referring to the revolving chef’s four- and five-course options that highlight Colorado-grown products. The options change weekly, and can be ordered with or without wine pairings. 

Beverage Director Kai Guerin has invigorated the wine program at La Tour with his seemingly boundless enthusiasm. He’s that friend with a knack for turning a get-together into a party. This summer he’s hosting daily educational wine tastings for what amounts to a Happy Hour pre-game at La Tour: $25, five pours of five wines, complete with tasting notes and discussion (if wanted) from 5:30 to 6:30 p.m.

He’s also mapped out his wine dinner series for the summer — the last Thursday of each month will have a different theme, from obscure wines to a particular grape.

And in addition to a list loaded with cool, summery cocktails, he’s offering CBD-oil cocktails for those who want to try it, and boozy popsicles served alongside champagne.

“I love how passionate Kai and Sammy are,” Ferzacca says of his executive chef and beverage director. “They’re always looking for new items to use, and they actually go out and eat around, travel and bring cool things back to us. They love to work and love being at La Tour. We’re really lucky to have them.”

Food and brews on Garfinkel’s classic deck

Finally! A family-friendly place where kids can play, have a favorite meal and the adults can zone out, relax and have their own slice of heaven. In all fairness, this is not a new place; it’s Garfinkel’s. You know, the place that was rowdy with après revelers 20 years ago. Now it’s firmly a family-friendly place with expanded menu but the same tasty cocktails, usual faves and that expansive deck overlooking Lionshead that simply beckons.

Garfinkel’s, or Garf’s as it’s known in these here parts, is a hot bed of action but especially comes to life once the sun comes out, the flowers explode with color and the mountain blooms with possibility. While the top sellers and favorites will always be the somewhat usual: nachos, chicken fingers, wings, burgers and French dips; there is nothing usual about them at Garf’s. The food is handmade, not bought frozen, and the portions are more than generous. Arrive with an appetite.

The crew at Garf’s, though, made a vow years ago and they dare to be different. Alongside hamburgers and chicken wings are new options to tempt any taste bud. The poke bowl with chilled rice, seaweed salad, Sriracha mayo for spice, wonton crumble for crunch, avocado and house-made kimchi pairs perfectly with, say, an Aperol spritz. How about a cucumber sandwich? Feel free to eat it without even raising your pinkies.

Unlike other area restaurants, Garfinkel’s prides itself on good food at good prices. Check out the steak (hand-cut) dinner that comes in under 25 dollars. Instead of running specials, they offer solid prices every day of the week.

Garfinkel’s has also added to its gluten-free offerings. Start with a happy ending — the key lime pie, a bit of Key West right in sunny Vail, is to die for. Speaking of the deck… it’s nearly impossible to sit under the blaze of the Colorado blue sky and not want to sip something delicious. Sure, Garf’s has a slew of craft beers as well as the lighter options. But step outside of your comfort zone and give something new a try. The Patio Punch is aptly named as it feels like everyone on the deck is enjoying one. Its few ingredients (Deep Eddy lemon vodka, ginger beer and a touch of black raspberry liquor) come together to quench a thirst and pack a punch. Warning: its deliciousness goes down easily.

One of the beautiful aspects of Garf’s deck is the conviviality it creates. This isn’t a time to be austere and sour-faced (and it would be hard to be so when there’s so much activity to watch and the joy is almost palpably floating through the air). Remember sunscreen because it’s easy to set foot on the deck for “just an hour” and suddenly most of the afternoon has passed you by and the sun is setting. One thing’s for sure — you’ll leave satiated and content.

At Bol Vail, the cuisine is the main attraction

Since first coming onto the scene a decade ago, Bol’s chic yet fun approach to fine dining and entertainment have made it the lively heart of Vail’s social scene.

By day, passersby are naturally drawn to its wide green lawn in Solaris plaza, which Bol enlivens with games like corn hole, ping pong and space enough to kick around a soccer ball. Their lawn-side Grab-n-Go serves up delicious offerings like a Sicilian pizza as well as a bar, which parents will especially appreciate as they sit back and watch the kids play.

At 4 p.m., the main restaurant, bar and bowling alley opens its doors for the evening. And it’s a stunning entrance. The long arc of the white-topped bar leads guests inside, and is usually populated with a Colorado-approved mix of those just in from a day on the mountain and those dressed to impress for a night on the town.

Executive Chef Paula Turner, a resident of the Vail Valley for 20-plus years, approaches the fine dine offerings with a healthy dose of light-hearted wit. “We are a bowling alley after all,” she says with a grin.

With that in mind, the menu features a robust selection of shareables that are familiar and yet a far cry from your father’s bowling league fare. From Lamb Lolipops and Crispy Confit Chicken wings, to the Tennessee Hot Sliders and the Fungus Among Us Flat Bread, these mouth-watering dishes are easy to eat between turns bowling or at a lively table in the main restaurant.

One of the most popular main dishes is the Whole Pan-Roasted Branzino, which premiered on the menu this last winter. Served with the full table-side deboning treatment, in summer the fish is stuffed with local herbs and a colorful side of seasonal veggies and a wilted spinach salad. Keep an eye out for the beef dishes on the menu, with meat sourced from Eaton Ranch just down the road in Edwards. The ranch is a part of the storied history of the Vail Valley, run by the family of Vail co-founder Earl Eaton.

Save room for dessert because you don’t want to miss one of Pastry Chef Ryan Walker’s brilliant creations. Born and bred in the Vail Valley, Walker worked in renowned restaurants like Nomad in New York City and in kitchens across Europe before making his way back home to put his immense talents to work at Bol. His Chocolate Sphere Bol-ing Ball is a show-stopping standout. The hollow dark chocolate sphere is filled with chocolate cake, candied walnuts, pastry cream and raspberries then doused with hot caramel sauce at your table in a decadent revelation.

At Bol you can’t help but get swept up in the delightful dichotomies: elegant yet approachable, high-end yet fun. It’s a can’t-miss stop for any visit to Vail.

Celebrate sun-filled days with cool treats from Sundae

Summertime’s ice cream season, and there’s no better way to celebrate sun-filled days than with scoops, cones and cool treats from Sundae, a cheerful modern ice cream shop with locations in Vail Village and Edwards Corner. At Sundae, you’ll always find ice cream made fresh on site in small batches, and from the best ingredients. But you won’t find artificial colors or flavorings — and you won’t miss them one bit.

Open since the fall of 2016, Sundae is now into its third summer of delivering on its motto: “Sharing joy, one scoop at a time.” To that end, Sundae serves 18–24 joy-filled flavors of ice cream and sorbet, with at least one dairy-free choice, one vegan option and rotating flavors of the month like chocolate raspberry Sriracha, black licorice — or breakfast, a combination of maple ice cream, bacon pieces and waffle cone chunks.

“Our flavor of the month lets people go wild and try new things,” says Sundae General Manager Ashlyn Streetz. “And we also see a crazy amount of creativity when people build their own concoctions with our mix-ins and waffle cones.” Opportunities to improvise are infinite with Sundae’s seven varieties of dipped cones and a mix-in counter that’s bursting with nuts, candies, berries and toppings.

Espresso drinks, milkshakes, sundaes, ice cream cakes, pints to-go and catered events are also in the Sundae mix — and be on the lookout for Sundae’s new ice cream cart spreading joyful scoops at several mountain markets this summer, including the Minturn Market.  

Vibrant, floral dining at The Fitz

A breeze stirs above the tumbling, cool waters of Gore Creek, hopscotching along current-worn rocks and climbing the sloping riverbank before tickling the leaves of fragrant basil, mint, lemon balm and sage and deftly threading its fingers through a patch of colorful violets, pansies and nasturtiums in purple, yellow and deep fuchsia.

Flowers and herbs plucked from this small garden are destined for the kitchen of The Fitz Bar & Restaurant at Manor Vail Lodge, mere steps away, where they will be enthroned upon one of the fresh new choices that pepper Executive Chef Ken Butler and Chef de Cuisine Courtney Manaligod’s summer menu.

Butler says the idea was to “play off dishes we’ve done, creating elevated, approachable comfort food.” The bright, flavorful courses draw together elements of the Four Corners area of the Southwest, from the green chili of New Mexico to Colorado-raised proteins, with a hint of coastal influence from Butler’s years in Maui.

The menu begins with the tuna tartare nachos: layers of crisp wonton skins with ruby-red tuna, diced jalapeño and cucumber, red onion and avocado drizzled with a balsamic reduction and topped with microgreens. The dish is resplendent with a magenta-hued Trail Head cocktail that combines house-made jalapeño-blackberry simple syrup, blanco tequila and a hint of lime.

Food and Beverage Director Aaron Piatkowski has pulled together spirits from distilleries across the Front Range and High Rockies region for The Fitz’s handcrafted cocktails, which stand alongside a frequently rotating selection of Colorado craft beers.

From the wine list, sips of chilled rosé harmonize with the creamy and crunchy textures of the burrata watermelon salad, a still life-worthy collection of jalapeño, tomato, hunks of velvety mozzarella and a drizzle of balsamic atop a bed of frisee punctuated with tri-colored pansies.

Dry-aged beef, brined chicken or plant-based Impossible patty sandwiches with selectable toppings and a handful of creative entrees round out the menu. The chipotle-miso sablefish is Manaligod’s design, a succulent, flaky filet served with sautéed corn salad, roasted poblano grits and pickled onions.

Finish out the meal with a s’mores mousse cheesecake accompanied by fresh strawberries and blueberries and a berry coulis.

The light and playful food pairs perfectly with the “calm but chill and trendy” vibe of The Fitz patio, which Manaligod says reminds her of Chicago’s rooftop bar scene. The large, sweeping deck is dressed in upscale mountain garb, a mix of dining room and comfortably cushioned settees surrounding flame-topped tables to fight back the summer evening chill, all hedged by the creek and the tiny corner garden below.

The first annual Rocky Mountain Burger Battle will serve the best beefy creations in the valley

The inaugural Rocky Mountain Burger Battle, set for Thursday, June 20, will feature the valley’s best burgers. The event is a kickoff event for the Vail Craft Beer Classic this weekend – because after all, the second-best pairing to pizza and beer is burgers and beers.

“We’re hoping that this first year gets a lot of exposure and we can show what the event’s about,” said Ryan Slater. “We’d love to see it grow and have everybody be into it so much that we can make it a standalone weekend event.”

Slater, who coordinated the event with Team Player Productions, has been organizing the Denver Burger Battle for 10 years, and thought it would be a great idea to expand the festival into the Rockies after last year’s Vail Craft Beer Classic. He envisioned it as a sister festival to Denver’s burger battle, and has been planning it since.

The Burger Battle will serve as a Thursday night kickoff event to the Vail Craft Beer Classic this weekend.
Steve Peterson | Special to the Daily

He asked around in Vail which restaurants would be the best competitors, and after reaching out to those establishments and gaining traction for the event, he started receiving applications from other places as well. He encouraged contenders to make creations that festival-goers could also order in the restaurant, but the menu will feature new concoctions and current favorites.

Vail Brewing Co. and Bonfire Brewing Co. will be serving a new collab beer – a hazy pale ale – as well as pouring their own suds. VBC is also hosting an after-party, and burger battle wristbands get wearers $1-off beers.

“We’re happy that the first year – trying to convince people is a little tough – but we’re happy with the lineup. We got a good array of what eagle county has to offer,” Slater said.

Slater said a couple hundred people have already purchased tickets to try the valley’s best burgers. Tickets are still available for online purchase, and can also be bought at the door day-of. For entry into the event, which runs from 5:30-8:30 p.m., patrons pay $45 plus fees. There are also several packages available, but those close online on Thursday.

The Double Double package grants admission to the Rocky Mountain Burger Battle and the Denver Burger Battle on Aug. 1 for $125. The VIP Double Deluxe package grants the same as the Double Double, but with VIP entry in Denver. There’s also a Vail Craft Beer Classic package. For $170, the Beer & Burger Weekender Package holders get entry into the burger battle, and two Craft Beer Classic events: Sip at the Summit and VIP Toast of Vail.

Some competitors are serving their version of a classic burger, and others are going with less traditional flavors.
Special to the Daily


Here’s a list of the competitors, and what they’ll be serving, per the Rocky Mountain Burger Battle website:

Backcountry Wings | Minturn
The Backcountry Burger

The Backcountry Burger consists of hand-pressed locally sourced certified Black Angus Colorado beef topped with bacon-onion jam, distinctive Tillamook white cheddar cheese and Back Country’s own sauce. With a finishing touch of sliced pickles and served on a buttery brioche bun, this burger is an experience not to be missed.

White Bison | Vail
White Bison Burger

Hailing from the heart Vail Village, the hearty bison burger from White Bison is topped with delicious caramelized onion, cheddar, and house pickles. All of this comes together with smoked tomato aioli on an English muffin. 

Illegal Burger | Multiple locations, flagship in Denver
Off the Record

The Off the Record burger is served with a legitimate all-natural Never Ever Beef patty, pepper jack cheese, lettuce and tomato topped with Daikon sprouts and our creamy delicious avocado jalapeño aioli all served on a butter toasted brioche bun.

Craftsman | Edwards
Schmidt Mac

The Schmidt Mac is made up of grass-fed Colorado beef from Colorado Meat Co., garnished with Nueske’s bacon, American cheese and shrettuce – short for shredded lettuce. It’s topped off with special sauce, thyme onions, and spicy dill pickles, all on a toasted sesame seed bun.

Hotel Talisa restaurant | Vail
Talisa Grass Fed Beef Burger

The Talisa Grass Fed Beef Burger prides itself on being 100% local grass fed beef raised Eagle, Colorado. Topped with shallot marmalade, onions, pickle chips, sharp cheddar, and lemon aioli, this juicy burger is sure to make your mouth water.

Bully Ranch, Sonnenalp Hotel | Vail
South of the Border Burger

The Bully Ranch South of the Border Burger takes beefy goodness to the next level with seven times the beef, smoked gouda cheese and tasty smoked bacon. Topped with traditional lettuce, onions and tomatoes, it gets a modern twist with addedhomemade guacamole, pickled onions and a little kick of pickled jalapeño.

Bol | Vail
Eaton Ranch Bol Burger

The Eaton Ranch Bol Burger is created with an Eaton Ranch – located in Edwards – beef patty and Haystack Mountain – located in Fort Collins – goat Monterey Jack cheese. It’s topped with poached egg, crispy shoestring potatoes, arugula and served on a house-made English muffin. Tender belly bacon, Tillamook cheddar cheese, L.T.O. and mayo on a brioche bun.

S’mores ice cream?

Nothing says summertime like camping and you can’t have a campfire without s’mores. Sundae Homemade Ice Cream decided to take that summer staple and create a flavor around it.

“We set out to combine all of the iconic ingredients of a traditional s’more into a unique ice cream flavor, right down to the toasted marshmallow,” said Ashlyn Streetz, general manager at Sundae.  “We started by making a graham cracker ice cream, then folded in mini marshmallows we roasted ourselves and finished it with the dark chocolate chips our customers know and love.”

Sundae’s unique and creative flavors of the month inspire many of its customers to share what flavors they’d like to see next. “Sometimes it’s a customer suggestion we find intriguing or sometimes its something we’ve been dreaming up ourselves,” said Streetz, who is a pastry chef by trade. “We featured a chocolate raspberry sriracha ice cream this winter, and recently featured a cucumber melon sorbet.”

Sundae prides itself on offering quality ice cream that starts with quality ingredients. “We’re not looking to cut corners or do what’s easy, real homemade ice cream takes time and tons of effort,” Streetz said.  “We’re always looking to create the best ice cream possible for our customers and for ourselves.”

Sundae’s mission is to simply spread joy, one scoop at a time. Sundae is expanding its reach this summer and besides the Edwards Corner and Bridge Street ice cream parlors, expect to find scoops of deliciousness at other places as well.

“We’ve added an ice cream cart to our team this summer.  We’ll be spreading our wings in Garfield and Summit Counties this summer scooping up joy at farmers markets,” Streetz said.

Sundae has also honored requests to have its homemade ice cream at special events and now offers catering services for weddings, backyard parties and other gatherings.June is flying by, so stop by Sundae to try the s’mores ice cream flavor before it’s gone. To learn more about Sundae Homemade Ice Cream, visit www.sundaeicecream.com.