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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: Ein Prosit

Name: Ein Prosit Fine Beers and Sausages

Physical Address: 82 E. Beaver Creek Blvd. Unit 108 Avon, CO 81620

Phone: (970) 949-7300

Website: www.einprosit.net

What goods or services are you offering at this time? 

We are offering curbside pickup and takeout.  We are open 12-6 p.m. Sunday through Thursday and 12-7 p.m. Friday and Saturday.

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

We are offering our amazing selection of draft beer to go. Buy a growler or bring in your own. We are offering 25% takeout beer and wine and 10% off all food orders. Try our new “Take Home and Cook Party Pack” for four (four sausages, rolls, two sides and a pretzel for $23.50). We are adding specials all the time. 

How can the community support you?

The community can support us by ordering curbside, takeout or buying gift certificates.

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

Our most current information is available on our Facebook page: Prosit-Avon (https://www.facebook.com/einprositavon/)

What’s the response been? What comments have you heard from the public or from your employees? 

People are excited to have access to our European draft beers to go. They have been asking for years.

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

We look forward to hosting our guests on our outdoor biergarden as soon as restrictions allow.

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.

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.”

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.

Circus tricks, comedy, hockey, BBQ and more: Tricia’s weekend picks 1/17/20

Circus acts and comedy at the Vilar

This week brings thrilling acrobatics and comedy to the stage of the Vilar Performing Arts Center with Cirque Mechanics and Tom Papa.

Cirque Mechanics returns to the Vilar on Saturday at 7 p.m. with its newest production, “42FT – A Menagerie of Mechanical Marvels.” The number 42 signifies the size of the ring in this one-ring circus filled with amazing acrobats, aerialists and strongmen. Chris Lashua created Cirque Mechanics in 2004 after collaborating with the Circus Center of San Francisco on the show “Birdhouse Factory.” After its success, Lashua created this company that has since produced shows like “Boomtown” and “Pedal Punk.”

The Vilar Performing Arts Center provides the perfect venue to see the aerials and acrobatic feats up close. Tickets are $68 for adults and $48 for children. The show is part of the Pay Your Age ticket program (18-30 years old) and also included in the ticket package Pick 3 Shows for $90, Pick 5 Shows for $175 or Pick 8 Shows for $240. Tickets are available now at the Vilar box office, by calling 970-845-8497 or by going online to the website: www.vilarpac.org.

On Sunday at 7 p.m., enjoy the comedy of Tom Papa. Based out of Los Angeles, Papa travels to perform stand up comedy across the nation when he’s not busy on the airwaves. Papa contributes to NPR’s “Live from Here” and “Wait, Wait…Don’t Tell Me” and also hosts podcasts including SiriusXM’s “Come to Papa,” featuring guests like Mel Brooks, Ray Romano and Jerry Seinfeld.

“If you don’t know Tom Papa, he’s got an awesome, smart and clean sense of humor, a lot like Jim Gaffigan,” said Ruthie Hamrick, senior marketing manager for the Vilar Performing Arts Center. “I’m super excited about this show.”

Tickets are $48 and can be purchased at the box office, website or by calling the box office.

Vail Yeti Hockey

Semi-pro hockey returns to Vail with the Vail Yeti hockey team hitting the ice once again this weekend. Dobson Ice Arena plays host to the home team as well as many top teams across the nation.

Last weekend, the Yeti were matched up against the New York Fire Department hockey team and squeezed out a win on Friday during an exciting third period and lost to FDNY on Saturday. This weekend is rivalry weekend, with the Yeti taking on the Breckenridge Vipers.

In their seventh season, the Yeti has grown in popularity among loyal fans and as a destination for quality hockey teams from out of town. Regionally, the Yeti not only compete against Breckenridge but also teams from Aspen, Boulder and Denver.

“The games are usually high intensity, high hitting and high scoring affairs. At $10 for a general admission ticket, its cheap entertainment in an expensive valley,” said Bill Foster, who is the Yeti coach and also a player on the team. Coach Foster gives us some info on the roster:

Players to look out for:

Justin Elmore (leading goal scorer all 7 seasons) 

Kirk Golden (Vail local, 7 seasons professional in Europe) 

Brent Sands (professional Europe/SPHL) 

Andy Canzanello (11 years professional AHL/DEL) 

Derrick Gerhardt (Vail local, 7th season with the Yeti) 

Matt Merritt (Vail local, Gustavus Adolphus Division 3 college hockey)

Spencer Gold (starting goalie)

Newcomers: 

Dom Panetta (Ferris State Division 1 college hockey)

Casey Kleisinger (Vail local, Air Force Academy Division 1 college hockey) 

Dave Ramsay (Williams College Division 3 college hockey)

The Yeti’s success has attracted talented players from the American Hockey League, which is the direct feeder league to the NHL, professional leagues in Europe and Australia as well as top college teams.

“W“We are taking this upcoming weekend to get prepared and really dialed in. We have a challenging five-week stretch approaching with teams from Texas, New England, New Jersey, Denver and Minnesota,” said six-year veteran of the Yeti team, Brent Sands. “These teams are stacked with hockey players, not just guys that play hockey. We need to be ready and we can’t take any team lightly.” 

The puck drops at 7:45 p.m. at Dobson Arena in Vail Friday and Saturday. Tickets are $10 for adults and $5 for children 12 years of age and younger. For more information, visit www.vailyetihockey.com.

First Tracks at Beaver Creek

You may have heard about people getting first tracks, which can either mean you were fortunate enough to get in line before everyone else to get some unforgettable turns, or first tracks is also an offering on Vail And Beaver Creek that is reserved for members of Vail Resorts Signature Clubs or donors to a particular group like the Vail Valley Foundation. Now, you can be a part of First Tracks at Beaver Creek on select dates throughout the season.

This Sunday, meet other early risers in your group at the Centennial Express lift at 7:15 a.m. Beaver Creek will have its top ski and snowboard professionals greeting you and letting you in on their top terrain recommendations for the morning excursion.

If you’re lucky, maybe you’ll time your First Tracks experience on a powder day, but even if there’s no fresh snow, the feeling of being the only one out there, even on the corduroy, is an experience all its own.

After you’ve taken a few runs with your guides and have worked up an appetite, you’ll be led down to Allie’s Cabin. This on-mountain restaurant is on the eastern hillside, just off of the Gold Dust trail and above the Haymeadow Express Gondola. The Allie’s Cabin culinary team will welcome your group with an amazing breakfast spread.  

Adult tickets are priced at $160 per person with children 12 and under priced at $80 per person. You will still need a pass or a day lift ticket to access the mountain. Advanced reservations are required, please call 970-754-5310 or visit www.beavercreek.com. If you miss First Tracks this Sunday, you can still aim to get out there at the crack of dawn on Jan. 26 or Feb. 16 and 23.

Beaver Creek Uphill and Skimo race

New for 2020, the Vail Recreation District brings their winter race series to Beaver Creek for the first time this season with an uphill and skimo competition at Arrowhead.

The Beaver Creek Uphill and Skimo is the first event in the Vail Grail Winter Race Series. The Vail Grail is a championship series consisting of three winter events: the new Beaver Creek Uphill and Skimo, an uphill at Vail Mountain and a snowshoe shuffle. Participants can sign up for one, two or all three races. Racers who complete all three races have a shot at winning the coveted Vail Grail, a permanent trophy that will bear the male and female division winners’ names for years to come. Athletes wishing to participate in all events and compete for the Vail Grail can sign up for the full series for a discounted rate of $85.

Competitors can choose the uphill or skimo (ascent and descent) option and can use any means to get up the mountain (snowshoes, skis, splitboards or winter running devices). Skis or a snowboard are required to compete in the skimo competition.

Participants will ascend approximately 1,700 vertical feet and just under two miles from the base of Arrowhead Village to the top of Arrow Bahn Express Lift. The event will conclude with breakfast and awards at Broken Arrow Restaurant at the base of Arrowhead. 

Online registration is available prior to race day at vailrec.com/register. Day-of registration and bib pick up will be available at Broken Arrow in Arrowhead Village prior to the race starting at 6 a.m. Race entry fees are $35 through Saturday and $45 on the day of the race. 

BBQ at the Westin’s Gondola Plaza

If you’re riding the Riverfront Express gondola toward the end of the day on Saturday and smell barbecue instead of the flavors of Mexican food from Maya, it’s because The Westin Riverfront is hosting a special après-ski barbecue next to the gondola on Saturday.

Held on The Westin Riverfront’s Gondola Plaza, the party will feature a delicious array of barbecue favorites including smoked pork, brisket and chicken all cooked up in a big smoker that will be outside for the event.

“We wanted to create a fun new event where both locals and Vail Valley guests can enjoy our delicious food and drinks after a great day on the mountain,” said Kevin Delonay, director of food and beverage at The Westin Riverfront Resort and Spa.

“While we are known for our delicious Mexican food, it is always nice to change things up and serve different dishes, and of course we all like to be outside to bask in our gorgeous Beaver Creek views,” Delonay said.

Wash down all the barbecue flavors with drink specials like $3 Colorado draft beers and $5 margaritas. Guests can enjoy live music by The Evolution, who play a wide variety of modern tunes, including rock & roll and Caribbean sounds. This weekend celebration will happen between 3 p.m. and 5 p.m.

Don’t forget to Seize the Summit at Maya this ski season. Simply show that you reached 15,000 vertical feet during your day on the mountain and receive a free house margarita in Maya or a draft beer or house glass of wine in The Lift from 3:30 p.m. to 5:30 p.m.

There will be tables and chairs outside and seating near the fire pits, but if you do get cold, hop into Maya, where they pour more than 150 agave-based spirits and house-infused tequilas. Maya offers complimentary valet parking for restaurant patrons. For more information, please visit www.westinriverfront.

Gluten-free folks and vegetarians, rejoice: here’s what you can eat at Vail Beaver Creek Restaurant Week

Restaurant Week in the Vail Valley is an undeniably good time. What’s better than eating old favorites and new specials from the best restaurnants Vail and Beaver Creek have to offer? But for those who follow an alternative diet, planning outings like these usually pose a challenge.

Here’s a list of where to get gluten-free and vegetarian options at Fall Restaurant Week $20.19, which runs from now until Oct. 6.

Gluten-free

10th Mountain Whiskey: A tasting flight and a bowl of mixed nuts goes for $20.19.

8100 Mountainside Bar and Grill: Lunch options include a kale salad. Though it comes with a draft beer, gluten-free diners could bring a beer nerd friend or ask for a substitution.

Beaver Creek Chophouse / Vail Chophouse: For lunch, grab a house salad with a Mountain Cheeseburger with one topping – ask for their gluten-free bread – and a house dessert for $20.19. For dinner, both restaurants are also serving a Loch Duart Scottish Salmon with summer sweet corn succotash, rock shrimp and roasted corn sauce or a Slow Cooked Pork Shank with green apple mustard, mascarpone polenta and fennel slaw.

Blue Moose: Grab all-day food specials with a Guenoc Chard, Cabernet or Sangria for $2.19.

Bol: This eatery is offering 20.19% off the entire check – pair a sweet discount with poke, wings or gluten-free flatbread.

Buffalo’s @ Ritz Carlton Bachelor Gulch: The food options – cauliflower masala with a cashew raita and the cast-iron nachos – are gluten-free or can be made gluten-free. But each entrée comes with a Colorado draft beer, so try asking for subs or donate your beer to a friend.

Boneyard: The two other menu options are burritos, so gluten-free people should try the low roasted prime rib with garlic mashed potato and asparagus or the short rib platter with garlic mashed and broccolini.

Elway’s Steakhouse: Try the USDA prime New York Strip, Prime Rib, Vancouver Island salmon or half a roasted chicken for $20.19.

Fall Line: This restaurant is also offering $20.19 entrees, or grab 2 cocktails for $20.19. The steak frites, the shrimp pad thai and the Vietnamese noodle bowl are all gluten-free, and so are most of the starters.

Garfinkel’s: Go classic with a rib eye, salad, baked potato and a vegetable. It comes with either a draft beer or a soda, so naturally, gluten-free people will want to go for the soda.

Gessner: Sip on $20.19 select bottles of wine, and pair that with two-for-one entrées when you order an appetizer. Stick around for fall spa specials if you’re stopping in after a busy day of hiking, climbing or other activity.

Golden Eagle Inn: With select entrées at $20.19, and a menu that contains several gluten-free options, diners should head over to check out what’s on tap.

Grill on the Gore: Take 20.19% off the entire bill, but the discount is only valid from 11 a.m. to 5 p.m., and diners must mention restaurant week to receive the discount.         

La Bottega: Take $20.19 off select pastas and entrees, and most pasta dishes can be made gluten-free.

La Tour: Start with two cocktails for $20.19, and pair it with select $20.19 entrees. Go traditional with a chicken Paillard, or warm up with the roasted maitake mushroom and lettuce curry.

Leonora: Choose three items off the small plates menu for $20.19. All menu items are labeled, and bonus, many of them are also nut-free and dairy-free. Keep in mind that the deal did not apply on Friday, but will continue until Oct. 6.

Matsuhisa: Pair a miso soup with a three-compartment bento box for $20.19. Get creative with some sushi and sashimi.

Mirabelle: Chef Daniel Joly’s Colorado lamb meat bowl with local mushrooms and potato gratin is sure to bring an aire of luxe to your dining plans.

Moe’s Original BBQ: Share a Double Wide Family Pack with three to four people. The whole spread includes one pound of pork, chicken or turkey, two pint-size sides and choice of four buns or cornbread. Skip or share the bread it for a gluten-free meal.

Montauk Seafood Grill: Take 40.38% off full-size entrees for double the savings. Menu highlights include shrimp and scallop fra diavolo and steamed Alaskan crab.

Pepi’s: For a $20.19 lunch, choose any two items off the “Sandwiches” or “European Specialty” menus: gluten-free folks can eat veal, pork or smoked buffalo brats or leberkäse, a mashed potato dish with spinach and a fried egg. Moving into the evening, then gluten-free entree option for $20.19 include is the double veal or pork bratwurst.

Root & Flower: Toast to your small bowl of olives with a glass of Italian bubbly: the bar is offering a bottle of prosecco and olives for $20.19.

Russell’s: Take 20.19% off of the entire check, but leave the King Crab off the table, because it’s not included in the deal.

Splendido: Wine lovers can snag bottles of Naonis or Prosecco for $20.19.

Sweet Basil: Pair a small plate and a drink for $20.19. Gluten-free options include a half-dozen oysters with a glass of sparkling wine or the Salmon Tataki and their special Perfect Margarita.

Swiss Chalet: The restaurant at the Sonnenalp Hotel is offering assorted entrées for $20.19.

Tavern on the Square: The restaurant is offering a four-course chef’s tasting menu that changes nightly, so there’s a chance that items could fit dietary needs. Call ahead to confirm.

Terra Bistro: Try a buy-one, get-one-for-$20.19 deal on house entrees, many of which are gluten-free.

The George: All entrees are $20.19, including the king crab and the surf-and-turf. Both are gluten-free, and would pair nicely with happy hour drink specials.

The Met Kitchen: This restaurant leaves it open for creative menu selections with signature cocktails for $20.19 and 20.19% off the total bill. There are plenty of options, including the lobster tacos on a corn tortilla.

Toscanini Ristorante: All entrees are $20.19 – and they have a whole gluten-free menu. Check it out on their website.

Up the Creek: Entrees are $20.19. For gluten-free options, try the pan-seared scallops with mushrooms, Brussels sprouts, grilled sweet corn, basil, balsamic and buffalo mozzarella.

Vail Beaver Creek Restaurant Week kicks off Friday, Sept. 27, and spans 10 days.
Townsend Bessent | Daily file photo |

Vegetarian

10th Mountain Whiskey: A tasting flight and a bowl of mixed nuts goes for $20.19.

8100 Mountainside Bar and Grill: Lunch options include a kale salad, and it comes with a draft beer.

Big Bear Bistro: Pair two crepes with a bottle of wine for $20.19, or do two smothered burritos – plant-based options available – with two coffees for the same price.

Blue Moose: Pizza and beer is the perfect pairing, and get any 3-topping slice and a Colorado draft beer for $2.19 each.

Bol: Take 20.19% off the entire check – try the sweet pea ravioli for a full meal, or pick and choose from the extensive list of snacks and shareables, many of which are plant-based.

Buffalo’s @ Ritz Carlton Bachelor Gulch: The food options – cauliflower masala with a cashew raita and the cast-iron nachos – are gluten-free or can be made gluten-free. But each entrée comes with a Colorado draft beer, so try asking for subs or donate your beer to a friend.

Boneyard: Chow down on some enchiladas with black beans, lettuce, sour cream and pico de gallo with a guajillo red sauce. There is also a special on the classic Boot Burrito. Both are served with meat, chicken and pulled pork respectively, but diners could ask to omit those ingredients.

Fall Line: This restaurant is also offering $20.19 entrees, or grab 2 cocktails for $20.19. The noodle bowl is vegetarian, but that’s it for the entrees.

Gessner: Sip on $20.19 select bottles of wine, and pair that with two-for-one entrées when you order an appetizer. Stick around for fall spa specials if you’re stopping in after a busy day of hiking, climbing or other activity.

Golden Eagle Inn: Plant-based eaters of all varieties can get the vegan zucchini sautée, normally $30, for $20.19. It’s also gluten-free, too.

Grill on the Gore: Take 20.19% off the entire bill, but the discount is only valid from 11 a.m. to 5 p.m., and diners must mention restaurant week to receive the discount.          The menu is fairly traditional, and most of the vegetarian options are salads and appetizers.

La Bottega: Take $20.19 off select pastas and entrees. Vegetarians should try the the spinach and ricotta cannelloni, the fettuccine puttanesca with Kalamata olives in red sauce or the truffle gnocchi.

La Nonna: All pastas are $20.19, and half of them are vegetarian. Try the spaghetti crudaiola with fresh tomato, arugula, garlic and extra virgin olive oil for a lighter meal, or go all-in with the malfatti de ricotta: spinach ricotta dumplings, heirloom tomatoes, fresh basil and straciatella cheese.

Leonora: Choose three items off the small plates menu for $20.19. All menu items are labeled with dietary preferences. The summer farro risotto and watermelon and heirloom tomato salad will satisfy everyone, including vegetarians. Keep in mind that the deal did not apply on Friday, but will continue until Oct. 6.

Matsuhisa: Pair a miso soup with a three-compartment bento box for $20.19. Get creative with some sushi and sashimi.

The Met Kitchen: Get two signature cocktails for $20.19 and 20.19% off the total bill. There are plenty of options, including the vegan plate of the day.

Mountain Standard: Pair green hatch chile pimento cheese and any two draft beers for $20.19.

Pivot 62: Select any pizza with a glass of house red or white wine or a draft beer for $20.19. Veggie pizzas include a mushroom pizza topped with a generous pile of arugula.        

Root & Flower: Toast to your small bowl of olives with a glass of Italian bubbly: the bar is offering a bottle of prosecco and olives for $20.19.

Splendido: Wine lovers can snag bottles of Naonis or Prosecco for $20.19.

Sweet Basil: Pair a small plate and a drink for $20.19. The only vegetarian option is fried cheese sticks with a Pinkus beer.

Swiss Chalet: The restaurant at the Sonnenalp Hotel is offering assorted entrées for $20.19.

Tavern on the Square: The restaurant is offering a four-course chef’s tasting menu that changes nightly, so there’s a chance that items could fit dietary needs. Call ahead to confirm.

Terra Bistro: Try a buy-one, get-one-for-$20.19 deal on house entrees, many of which are plant-based and vegetarian.

Two Arrows: Start the morning right with two avocado toasts and two 12 oz. drip coffees for $20.19.

Toscanini Ristorante: All entrees are $20.19. Go nuts on some meat-free ravioli, capellini and bucatini – all fun shapes of pasta.

Up the Creek: Entrees are $20.19. For vegetarians, the option is caprese gnocchi.

Dine inside a gondola car

There’s an exciting new way to dine in the Vail Valley, but it isn’t at a brand new restaurant. The Blue Plate in Avon took a familiar mountain town icon and has reimagined the dinner table and surroundings to create a fun new way to enjoy a meal with friends.

Elli Roustom, co-owner of the Blue Plate with her husband, Adam, who is the executive chef, came up with this idea after a friend suggested it to her.

“My best friend gave me the idea. She showed me a different kind of gondola dining, it was much smaller, but really nice as well. What would be more fitting than dinning in a gondola in the Vail Valley?” Elli Roustom said.

Elli soon ordered not one but two gondola cars to be delivered to Eagle County. From there, she and Adam enlisted the help of Balz Arrigoni or Arrigoni Woods on the interior finishes of the gondolas. “We just put it in his hands and knew he would do an excellent job. He had the perfect idea and a great vision and we were blown away by his work.” Roustom said.

In just three weeks, the gondola cars were transformed into little dining rooms complete with custom European wood with intricate details and traditional Austrian textiles. In fact, Elli ordered the fabric for the curtains from Austria and made them herself. “Each private gondola cabin embodies the luxurious warmth of an Alpine chalet,” Roustom said.

The gondola cars, affectionately referred to as Hansel and Gretel, have air conditioning and heat so they can be used year-round and have their own lighting system and music piped in.

The gondola cars can fit up to four people for a special dinner or celebration. Guests can choose between two special menus: an alpine menu or chef’s tasting menu. Both menus serve four courses and guests may choose to add wine pairings, or talk to the staff about customizing everything from the menu to the music. You have a dedicated server who takes care of only you that evening, ensuring a special experience.

“Everyone who has dined in the gondola cars so far has been absolutely ecstatic. It is just so much fun and something not seen in the valley before,” Roustom said. “So far we have had multiple birthdays, anniversaries, a couple of marriage proposals as well as just sharing this experience with friends and family.

To learn more and book a reservation in one of the gondola cars, visit www.blueplateavon.com.  

Blue Plate offers a diverse menu and seating options this summer

You can call Blue Plate global, or eclectic, or international — it all amounts to the same thing to Chef-Owner Adam Roustom, and he has a different word for it: Americana.

“Almost all the foods that are ‘classic American’ came from someplace else,” he says. “America is a melting pot, and that’s what we are. Blue Plate is Americana.”

And it starts with the chef and his wife, Elli, who manages the front of the house. He spent his childhood in Syria until moving to the East Coast in grade school. Elli hales from Austria. The pair met in Vail, had a brief and feisty courtship, then married and opened up Blue Plate a dozen years ago. And though the concept today is basically what they started with, every year they add a little more, do a little more. Blue Plate is practically a lifestyle.

Summer is a special time at Blue Plate for a lot of reasons — especially the patio seating off of one of the eatery’s two dining rooms. “It’s the only place in the valley where you can sit under an apple canopy or order from an outside bar.” Inside or out, it’s a great time to sample one of Elli’s refreshing teas or lemonades — made fresh daily with all-natural ingredients, including blue butterfly pea flower tea, which brings a vivid hue. Or go for a fruit-forward summer cocktail created by Bar Manager Alex Siles.

And they’ve just opened their gondola seating: cozy up in the newly refurbished Hansel or Gretel cars and enjoy the entirely customized Chef’s Tasting Menu or the Traditional Alpine Menu. With beautiful interior woodwork and seamless service, the gondola cars seat a foursome comfortably, and offer a magical experience that takes you outside of time.

But you don’t have to sit in a gondola car to experience Chef Adam’s culinary chops. Whether you’re heading in for lunch, Happy Hour or dinner, there’s a solid backbone of Blue Plate’s tried-and-trues, embellished with enough new items to keep the chef jazzed.

For a place that has developed a cult following for both meatloaf and schnitzel, there sure are a lot of inventive vegan options “just because.” Case in point, the red lentil Kibbe Nayeh served with fresh mint, chili and onion, the classic set-up for Middle Eastern raw lamb kibbe. “It makes it pop, and the lentils are really reminiscent of raw lamb — it rocks,” enthuses Adam. Or go for his spin on Papas Bravas: “Instead of potatoes we’re using sweet potato tater tots — for me, a tater tot is the epitome of Americana, I fell in love with them in 5th grade when we moved to America.” Doused with a chipotle sauce and served with an almond “vegannaise” instead of the normal aioli, it’s a fun little tapa. Other newbies to the menu include Asian Pork Osso Bucco — braised shanks, panang (red) curry sauce, Asian broccoli and mango — as well as shrimp and scallop ceviche tostadas, topped with guava foam, and Adam’s own take on liver and onions a la the Ottomans, with crispy veal liver, hummus, Syrian cabbage and sumac onions. The menu is truly a wild ride through Adam’s own interests and influences. With his flavors and execution, and Elli’s attention to the details of consistency and hospitality, they’ve cultivated a clientele that will happily follow along.