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More terrain on Vail Mountain, Restaurant Week, pet photos with Santa, author meet-and-greets and more: Tricia’s Weekend Picks 11/18/22

Watch Tricia’s Weekend Picks to find out what is going on this weekend.

Vail Beaver Creek Restaurant Week

No fasting or dieting prior to Thanksgiving this year, there are too many good deals out there you won’t want to miss during Vail-Beaver Creek Restaurant week. This meal deal, foodie-friendly promotion was typically held in the fall and organizers are trying it during the early part of the ski season instead this year. The event has not only changed dates, but it is also longer than a week. It started on Vail’s Opening Day, Nov. 11 and goes until Nov. 23, the day before Thanksgiving.

To see a list of the deals, go to DiningAtAltitude.com. It gets sort of overwhelming to keep track of all the deals, so maybe choose by category, for example, find a place to go for breakfast, like Leonora in The Sebastian in Vail Village and order any item off the breakfast menu and a Bloody Mary for $20.22. Lunch could be at Big Bear Bistro where you can order two sandwiches and chips and a drink for $20.22. Los Amigos has select tacos for $2.22 or step into Sweet Basil for their deal, which is during lunch only and is for two people. Take your pick of one appetizer, two entrees and one dessert all for $60, in honor of Vail’s 60th anniversary.

Vail-Beaver Creek Restaurant Week offers up dining specials through Nov. 23. Gessner at the Grand Hyatt Vail is doing a two-course meal for $20.22.
Tricia Swenson/Vail Daily

Dinner offerings range from burgers and beers for $20.22, to sushi and oyster deals, two-course meals and wine pairings. In addition to the $20.22 pricing, restaurants may have other deals so inquire about it with your server when you are seated. For more information and a full list of participating restaurants, go do DiningAtAltitude.com. Reservations are a good idea since many schools are out for the Thanksgiving holiday week and its best to the let the restaurant prepare for the dinners coming in each night.

Vail Mountain adds terrain

Skiers and riders make turns on Vail’s Opening Day on Nov. 11. The resort has already added more terrain and lift access during its first week of the 2022-2023 season.
Chris Dillmann/Vail Daily

With the help of Mother Nature and sophisticated snow-making equipment, Vail Mountain has been able to open up more terrain and lifts during its first week of operations for the 2022-2023 season. Vail Mountain opened on Nov. 11 with about 100 acres and now has more lifts and more runs as the holiday visitors come to Vail for the Thanksgiving break.

A winter snowstorm that dropped nine inches of snow in the high country last Monday night into Tuesday offered those with flexible schedules an early-season powder day. Vail’s Mountain Operations department is working hard to get more terrain open as conditions allow.

Please remember to follow signs and stay out of closed areas otherwise you’re in jeopardy of getting your pass pulled. Also, ski and ride on terrain that is appropriate for your ability level. The only true beginner area is at the top of Eagle’s Nest, serviced by the Little Eagle Lift (No. 15). Even though runs like Swingsville may be marked with a green circle on the map, signifying that it is a beginner run, true beginners should work on their skills around the top of Eagle’s Nest before attempting something more advanced.

On-mountain dining options include Express Lift Cafe at the base of Gondola One (No. 1) Mid Vail, Buffalo’s at the top of Mountain Top Express (No. 4) and Marketplace at Eagle’s Nest at the top of the Eagle Bahn Gondola (No. 19).

If you don’t have your Epic Pass yet, do keep in mind that pass prices do go up on Nov. 20. Go to EpicPass.com to see which pass is right for how you plan to visit Vail Mountain and other resorts on the Epic Pass.

Authors in Autumn

Author Laura Thompson will be just one of many local authors featured at the Authors in Autumn event at the Eagle Public Library on Saturday.
Eagle Valley Library District/Courtesy photo

Looking for some good reads for yourself or a gift for a book lover on your holiday shopping list? Shop local and meet local authors at the Eagle Public Library’s Authors in Autumn event. This free expo will be held at the Eagle Public Library at 600 Broadway Street in downtown Eagle from 1 to 4 p.m. on Saturday. You may not realize that the valley is home to several authors who write everything from fiction to historical accounts of our valley. The local author lineup includes:

  • Jennifer Alsever – several young adult novels, most recent is “Burying Eva Flores”
  • John Dunn – “Learning to be a Lawyer in Leadville, Colorado”
  • Kathy Heicher – several books on Eagle County history, newest is “Gypsum Days: Pioneers, the Poor Farm & Progress”
  • Helen Hiebert – several paper crafting books, newest is “The Art of Paper Craft”
  • Judi Kirby – “The Book of Lena: A Time Before” and “Eartha’s Name”
  • Dan Matney – “Final Wishes”
  • Laura Thompson – “Beaver Creek, a pictorial history from 1883-2015”

Refreshments will be provided during this open house-style event, so make a plan to stop by the Eagle Library this weekend and meet the faces and minds behind the book covers. For more information, go to EVLD.org and go to the events page.

Santa Paws

Bring your pet and camera to Castle Peak Veterinary Services and take your picture with Santa.
Castle Peak Veterinary Service/Courtesy photo

The holidays are just around the corner and if you want to get your holiday greeting cards mailed out sooner than later, bring your pet to Santa Paws on Saturday. Castle Peak Veterinary Service in Eagle is hosting Santa Paws on Saturday from noon to 3 p.m. Dress your dog, cat or other well-behaved pet up in holiday sparkle and cheer and get a photo with the man in red.

No appointment is necessary and although it is a free event for the community, donations are welcome and all proceeds go to Eagle County Animal Shelter. The Eagle County Animal Shelter and Animal Services does good things in our community. They provide care and shelter to stray animals in need while maintaining a safe community where they promote responsible pet ownership through outreach, education and enforcement. Animal Services Officers respond to calls of animals at large, aggressive animals or animal bites, excessive barking, or other animal control issues.

Bring your own camera, they’ll provide Santa. Castle Peak Veterinary Services is happy to bring back this tradition after a few seasons off due to COVID-19. Castle Peak Veterinary Services is located at 734 Chambers Ave. in Eagle. For more information, dial 970-328-5444.

Cocktails and Clay

Cocktails and Clay will be the featured art class this Saturday at Alpine Arts Center.
Alpine Arts Center/Courtesy photo

Looking for gift ideas for that certain someone who is hard to shop for? Create a wonderful and hand-crafted present from Alpine Arts Center’s Cocktails and Clay this Saturday in Edwards. This week’s art project is clay aspen vases, which you can personalize, adding that extra touch if this does become a gift for someone. Or, if you end up keeping it, each time you use the vase, you’ll remember the fun that went into making it.

Alpine Arts Center draws out the artistic abilities in everyone and no prior experience is needed. The instructor will walk you through the process and all the materials and supplies will be provided. The class is $49 per person and advanced registration is required.

The class is from 6:30 to 8:30 p.m., so make a night of it. Wine and beer are just $6 per glass. All alcoholic beverages must be purchased through the Alpine Arts Center’s bar and there are some non-alcoholic options and snacks available, too. Advanced registration is required. Go to AlpineArtsCenter.org to get signed up. Cocktails and Clay alternates with Cocktails and Canvas and they also offer Wax and Wine, Painting and Pints and more.

Tricia’s Vail-Beaver Creek Restaurant Week picks

I told my husband we didn’t need to buy groceries because the prices were just too good at Vail-Beaver Creek Restaurant Week to eat at home. With meal deals for $20.22, why not take advantage of the savings, and guess what, someone else is doing the cooking and cleaning up after making the meal, so there are bonus points for that.

Restaurants have a long-standing history of doing specials throughout the shoulder season. Vail-Beaver Creek Restaurant Week formalizes that effort to get the word out to the masses and compiles participating restaurants’ deals into one website for quick reference. DiningAtAltitude.com provides a list of which restaurants are doing what deals.

I studied the list and planned a strategy around which restaurants had the most bang for the buck. I also looked at places I hadn’t been to in a while and this gave me an excuse to go there.

First stop, El Segundo. After a few runs on the slopes our group decided to grab a late lunch or early après ski, depending how you look at it, but all points led to the two tacos and margarita deal at El Segundo in Vail Village. They don’t take reservations, but we were able to get a table after a short wait, but that gave us time to start craving just which tacos we wanted to order off of the menu. I went for the grilled mahi mahi with avocado and chipotle shrimp with the house margarita. Others in our group went a little more off the beaten path and ordered creative tacos like the Bahn Mi taco and the fried chicken club taco.

It was all so delicious, we decided to do the meal deal again. Two more tacos and a marg each. Bam – lunch and après ski were taken care of in one stop. 

There are a few restaurants participating in Vail-Beaver Creek Restaurant Week that are doing multi-course meals for $20.22. Gessner at the Grand Hyatt Vail is giving you a choice of a starter and an entrée or an entrée and a dessert. You can even add a course for $8 to make it a three-course meal.

Choose from onion soup or a roasted vegetable salad as your first course and then select either the chicken fried chicken or the Boulder trout. If your second course is dessert, pick the limoncello ice cream flute or the white chocolate croissant bread pudding. I had the onion soup with sourdough bread, gruyere cheese and parmesan thyme foam as my starter and the Boulder trout with Marcona almonds, piquillo peppers, spinach and potato cakes. I got a few bites of the chicken fried chicken and the salad, which was equally as good. Pro Tip: go with people that don’t mind sharing their food so you can try it all.

8100 Mountainside Bar and Grill at the Park Hyatt Beaver Creek is serving up roasted chicken breast and creamy quinoa and broccolini during Vail-Beaver Creek Restaurant Week.
Tricia Swenson/Vail Daily

Over at Beaver Creek, 8100 Mountainside Bar and Grill is also doing a two-course deal for $20.22. This is a set menu with a watermelon and feta salad as the starter and a grilled chicken breast with creamy quinoa spinach and broccolini as the main course. If you want the main course and dessert, the chocolate sphere was offered.

I did the starter course and the main course and enjoyed the watermelon salad, which also had strawberries in it. It was so fresh and light. The grilled chicken was very moist and I realized that I could not have had this great of a meal at home for this price, but I also knew there was no way I could make chicken taste as good as these pro chefs.  

One member of our group ordered the entrée and the chocolate sphere but asked for extra spoons so we could all try it. The chocolate sphere contains caramel yogurt mousse and fudge cake. It’s served tableside with the server pouring hot chocolate sauce over it and that Instagram-worthy moment garners plenty of oohs and ahhs from the table. The chocolate sphere is $18 on the regular menu, so consider yourself a winner by getting dessert and a juicy entrée all for $20.22.

The chocolate sphere is the dessert offering at 8100 at the Park Hyatt Beaver Creek.
Tricia Swenson/Vail Daily

For the wine lovers out there, enjoy a glass of wine and a small plate for $20.22 at Stoke & Rye, the new Richard Sandoval restaurant that replaced Maya at the Westin Riverfront Resort and Spa earlier this summer. For wines your choices are a Peju Napa Valley Legacy 2021 Sauvignon Blanc or a Peju Napa Valley Legacy 2019 Cabernet Sauvignon or Sabate i Coca Mossett 2014. As for the small plates, you have pan seared bacon wrapped scallops, beef tartar, mushroom ravioli or smoked oysters. This is a great way to sample some of the starters on the menu and experience the remodel and the stoke of Stoke & Rye.

Stoke & Rye at the Westin Riverfront Resort and Spa is doing a glass of wine and a small plate for $20.22.
Tricia Swenson/Vail Daily

My cupboards are bare, but my tummy is full. There are more places to go to enjoy Vail-Beaver Creek Restaurant Week, so the grocery store will have to wait. Check out the fabulous offerings on DiningAtAltitude.com and find which deals speak to you and visit one of your favorite dining establishments or try someplace new. Don’t delay, Vail-Beaver Creek Restaurant Week only lasts until Nov. 23. Bon Appetit!

Vail’s Opening Day, Veterans Day, Vail-Beaver Creek Restaurant Week, Nordic ski gear swap and more: Tricia’s Weekend Picks 11/11/22

Vail Mountain opens

Get ready to enjoy the first day of skiing and snowboarding in Eagle County on Friday as Vail Mountain opens for the 2022-2023 season. The first day of the season is always exciting with plenty of costume-clad enthusiasts on the snow. There will also be people camped out at the base to claim first chair bragging rights and it’s a reason to go to work a little bit later just to make a few turns.

On Wednesday, Vail Resorts sent out a press release stating that Vail Mountain would open with at least 75 acres of terrain. Vail Mountain plans to open Gondola One (No. 1) out of Vail Village and the Eagle Bahn Gondola (No. 19) in Lionshead. The gondolas and lifts will operate from 9 a.m. to 3:30 p.m. daily. Mountain Top Express (No. 4) will give skiers and riders access to Swingsville and Ramshorn runs in the Mid Vail area. The Little Eagle Lift (No. 15) will access beginner terrain at Eagle’s Nest. All skiers and snowboarders must download at the end of the day, there is no top-to-bottom skiing or riding at this time.

If you get hungry, on-mountain dining will be available at the following locations:

  • Express Lift Après Bar in Vail Village Mountain Plaza 
  • Mid Vail at the top of Gondola One (No. 1)
  • Buffalo’s at the top of Mountaintop Express (No. 4)   
  • Eagle’s Nest Market Place at the top of the Eagle Bahn Gondola (No. 19)

This year, Vail Mountain celebrates its 60th anniversary and will kick off the season with a ceremony celebrating key partners in sustainability, diversity, equity and inclusion, youth access and adaptive sports. Come early for the Opening Day ceremony starting at 8:15 a.m. with representatives from Vail’s key sustainability and environmental partner, The United States Forest Service, as well as the National Brotherhood of Skiers, SOS Outreach, Small Champions and Vail Veterans.

Vail Mountain opens for the season on Nov. 11.
Vail Resorts/Courtesy photo

In 1962, Vail Mountain opened on Dec. 15. It was the realization of a dream of Pete Seibert, a 10th Mountain Division veteran who came back after WW II to find a place to start a ski resort. With the help of Earl Eaton, he found that place, and they had grand visions for building a ski area here. With its ties to the Army’s winter warfare unit, the 10th Mountain Division, it’s fitting that Vail’s Opening Day falls on Veterans Day. Stop by the Express Lift Après Café at the base of Gondola One (No. 1) for free tastings of 10th Mountain Whiskey & Spirits Company products and toast the season ahead and those who served our country.

There are many things to celebrate this season, including two new chairlifts set to open later this season, a new six-passenger lift, Game Creek Express (No. 7) in Game Creek Bowl that replaced the four-person lift and a brand new lift in Sun Down Bowl, called the Sun Down Express (No. 17). There will also be ice bars on the slopes and snow bungalows, giving you a place to retreat to during the ski day at the top of Eagle’s Nest.

So, get the boards ready, take inventory and make sure you have all your gear and get out there and enjoy Vail Mountain’s Opening Day this Friday. For more information, go to Vail.com and if you still need your Epic Pass, visit EpicPass.com. Prices go up on Nov. 20.

Veterans Day

A crowd gathers at Flag Pole Plaza at Freedom Park in Edwards to honor veterans. There will be a ceremony at 4 p.m. on Friday for Veterans Day.
Vail Daily Archives

This Friday is also Veterans Day, which is recognized on Nov. 11 each year. To jog your memory from high school history class, Veterans Day was originally called Armistice Day, marking the end of World War I when at the 11th hour of the 11th day of the 11th month of 1918, the fighting ended with the signing of an armistice.

This holiday is often confused with Memorial Day, held on the last Monday of May each year. According to Military.com, Memorial Day honors military personnel who died in service of their country, particularly those who died in battle or as a result of wounds sustained in battle. Veterans Day honors everyone who has served in the military, whether or not they served in wartime or died in battle.

To honor veterans locally, head to the Flag Pole Plaza in Freedom Park in Edwards, next to Battle Mountain High School and Colorado Mountain College.

The 17th annual Eagle County Veterans Day ceremony honoring veterans of the United States Armed Forces and those currently serving on active duty is presented by the Freedom Park Memorial Committee, VFW Post 10721 and Eagle County. The keynote speaker will be U.S. Army Captain Peter Thompson, a Vietnam veteran. The National Anthem will be sung by Michelle Cohn Levy, the cantor at B’nai Vail. The event starts at 4 p.m.

Thanks to the talented students at Eagle Valley High School, you can learn more about our local veterans by watching the videos they have put together. Dr. Joy Hamilton and her award-winning media team at Eagle Valley High School have been interviewing veterans so teachers can bring vets from the local VFW Post into the classroom virtually. These videos will all be sent to the Library of Congress to be saved for posterity. They are also now available to the public, so check out your friends and neighbors and learn about their time while they served our country. The videos from this year and past years can be found on YouTube.

Vail-Beaver Creek Restaurant Week

From date nights to family dining, take advantage of the savings during Vail-Beaver Creek Restaurant Week, which runs from Nov. 11 to 23.
Vail-Beaver Creek Restaurant Week

Hit the slopes and then grab lunch, après ski or dinner at a discount at restaurants that are participating in Vail-Beaver Creek Restaurant Week. The annual event, which began in 2013, usually happens in the fall but this year it coincides with the early part of the season. And although it says it lasts a week, this year it is extending beyond one week and is actually going on from Nov. 11 to Nov. 23, so you have plenty of time to check out the deals at your favorite restaurant or try someplace new.

The pricing usually follows a theme of the current year, so this year prices will be $20.22 for dinner deals, or even $2.22 for a fresh drip coffee and cookie at Vail Mountain Coffee & Tea Company in Beaver Creek or $2.22 for a draft beer or house wine at Blue Moose Pizza between 3 and 5 p.m. at the Lionshead and Beaver Creek locations. Some restaurants are paying homage to Vail’s 60th anniversary and doing deals for $60. For example, Sweet Basil is doing a $60 lunch special for two people that includes one appetizer, two entrees and one dessert. Here are a few other deals that may grab your attention.

  • Moe’s Original BBQ – Double Wide Family Pack (Pork): One pound pulled pork, two sides, corn bread or buns
  • Stoke & Rye – Small plate and glass of wine for $20.22. Your choice of select fine wines and for the small plates you can choose from bacon-wrapped scallops, beef tartar, mushroom ravioli or smoked oysters.
  • Gessner at Grand Hyatt Vail – Choice of first and main course or main course and desserts. First course choices include onion soup or roasted vegetable salad and main course choices are chicken fried chicken or Colorado trout. For the dessert lovers, they will serve a limoncello ice cream flute or white chocolate croissant bread pudding.

Taco deals, sushi deals, burger deals, steak deals…is anyone hungry yet? Don’t buy groceries for the next 13 days because breakfast, lunch and dinner await you at Vail-Beaver Creek Restaurant Week. Find a full list of participating restaurants and offerings at DiningAtAltitude.com.

Vail Nordic Swap

The Vail Nordic Swap takes place this Saturday and benefits the Ski & Snowboard Club Vail Nordic Ski Team.
Ski & Snowboard Club Vail/Courtesy photo

If you’re looking to get into some Nordic sports this winter, take advantage of the savings you’ll find at the annual Vail Nordic Swap on Saturday at the Vail Nordic Center from 10 a.m. until 3 p.m. The event is a benefit for the Ski & Snowboard Club Vail Nordic Team, with 10% of the sales commissions going to the team.

There will be a selection of skate skis, touring and classic skis, telemark skis, alpine touring skis, snowshoes and related gear and clothing in good condition. There will also be deals on new gear.

If you have gear you’d like to sell, you can drop it off at the swap on Friday from 3 to 6 p.m. and on Saturday from 8 to 9:30 a.m. before the swap at the Vail Nordic Center starts at 10 a.m. Unsold gear pick up is from 3 until 4:30 p.m. only on Saturday at the Vail Nordic Center. No alpine or snowboard gear allowed.

Admission is $5 per person and free after 12 noon. Children under 12 years of age are free. For more information, go to SkiClubVail.org.  

Eagle Art Walk

Emmy Stained Glass will be one of the artists exhibiting at ARTwalk on November 11.
EagleARTS/Courtesy photo

Get ahead of the holiday shopping rush and support local artisans and businesses at the same time by heading to the EagleARTS monthly Second Friday ARTwalk this Friday from 5 to 8 p.m. Stroll along Broadway visiting local shops, galleries and restaurants. Local artists will be exhibiting handmade works of art inside participating businesses, including ARTSPaCE workshop+gallery, Antlers & Rosé, Everyday Outfitters, Food Smith/Mountain Flour, Nurture Skin & Body, Mountain Lifestyle Properties, QuietKat, ROAM restaurant and Yoga Off Broadway.

EagleARTS has really turned the ARTwalk into the place to be on Friday nights. In addition to the artists and businesses, they will have food trucks, live entertainment from Joe Hanley and Jen Mack, plus a performance by the Battle Mountain High School Drumline making for a festive night out.

EagleARTS wants to show off some of its community art projects, so be sure to check out the community mural at 2nd Street and Broadway and take a seat on EagleARTS’ latest public art project which are two benches painted by local artists located at 120 Broadway and 225 Broadway.

The Vail Valley Art Guild is a part of the evening as well. This month’s exhibit is called Small Gems and features the artwork of Elaine Kuntz. Stop by their gallery at 108 West 2nd Street in Eagle.

For more information, visit the EagleART’s website at EagleArts.org or search for the EagleARTS Holiday 2nd Friday ARTwalks event on Facebook.

Vail-Beaver Creek Restaurant Week runs through Nov. 23

Vail-Beaver Creek Restaurant Week is the perfect time to take advantage of the valley’s exceptional food and drink, without paying premium prices, as participating restaurants offer specials on everything from soft shell crab or oysters to filet mignon.

Originally launched to increase business during the slow shoulder seasons in May and September, Restaurant Week has moved later and later into the fall, because September — and even the first couple weeks of October — are now a part of the high season, said Alison Wadey, executive director of Vail Chamber and Business Association. And, as Denise Cheng, marketing specialist for the Vail Chamber pointed out, restaurants had “a great shoulder season in October.”

This year, the name is a bit of a misnomer; Restaurant Week started Nov. 11 and stretches into Nov. 23. The dates capture the opening day of Vail Mountain and the first day of the season at Beaver Creek.

After discussing the best dates with restaurant owners, Restaurant Week moved to align with Vail Mountain’s opening.

“It’s not typically the busy season yet, and we thought it was a good time to encourage people to come out and provide them with something to do if snow conditions aren’t ideal yet,” Wadey said.

But not everyone agreed on the exact date. Drew Riley, owner of Russell’s and Los Amigos preferred the week after Thanksgiving, so his staff doesn’t have to hit the ground running. He admits the date of Restaurant Week is “never going to appease 100 percent of people,” and he sees it as an evolving learning process. Wadey said the chamber and business owners “might work with a slightly different date” next year, particularly since many of Beaver Creek’s restaurants haven’t opened ahead of its winter season, and some maintenance work is going on in the village.

Still, Beaver Creek’s Blue Moose Pizza and Vail Coffee and Tea are participating, as is Stoke & Rye in Avon. The village also is supporting Eagle County Gives during Restaurant Week by accommodating table tents with information on how to donate to, or get involved with, nonprofits.

Blue Moose Pizza, with locations in Beaver Creek and Lionshead Village in Vail, will be offering pizza specials during Restaurant Week.
Special to the Daily

“Restaurant Week is a great event,” said Krista DeHerrera, director of events at Beaver Creek Resort Company. “It’s an opportunity to encourage locals to eat and drink and enjoy what our restaurants have to offer. Vail Coffee and Tea has a super amazing staff that’s very friendly and very welcoming, and Blue Moose Pizza is just top-notch and very fun and lively — kids love that restaurant. Both are staples in Beaver Creek.”

Every restaurant chose its own specials to highlight. For example, Russel’s wanted to showcase its new chef and upgraded menu items, so it’s offering a three-course meal so guests “can try as much food as possible,” Riley said, for $40.44.

“We still have all the classics; we just enhanced the menu to make it more contemporary, but we want to stress that most of what makes Russel’s Russel’s is still three — all the staples and classics,” Riley said, adding that the new menu features items like a Wagyu 4-ounce portion steak with scalloped potatoes and different vegetables and sides “to create more offerings.”

Meanwhile, Gessner is offering a main course with either an appetizer or dessert for $20.22, and diners can add the third course for a mere $8. Choose from onion soup or roasted vegetable salad for the first course; chicken fried chicken with potatoes and green beans or Boulder Colorado trout with Marcona almond, piquillo peppers, spinach and potato cake for the second course; and a limoncello ice cream flute with raspberry coulis and fresh berries or white chocolate croissant bread pudding with rum raisins, salted caramel and cheesecake ice-cream.

The smoked oysters are a great way to start off the meal at Stoke & Rye.
Sean Naylor/Vail Daily

Other establishments offer everything from a serving of family-sized pulled pork with sides to tacos, burgers, pad Thai chicken and bacon-wrapped scallops.

“We wanted to include every restaurant with no restrictions,” Cheng said. “Locals appreciate the fact that they can try restaurants we don’t typically go to and experience what our guests experience.”

Restaurant Week Specials

Beaver Creek:

Vail Coffee and Tea: Fresh drip coffee and a cookie for $2.22. vailcoffee.com

Blue Moose Pizza (Vail and Beaver Creek): 18” pizza for $20.22; any 12” house pizza with two draft beers or glasses of house wine $20.22; or draft beers and house wines for $22.22 (this latter offer is only good from 3-5 p.m.). BlueMoosePizza.com

(Avon): Stoke & Rye: Small plate and glass of wine for $20.22. Choose from three specific wines and pan-seared bacon-wrapped scallop; beef tartar with cured quail egg yok; mushroom ravioli; or smoked oysters. StokeAndRye.com


8100 Mountainside Bar & Grill: $20.22 specials. Hyatt.com

Big Bear Bistro: Specials for $20.22. BigBearBistro.com

Moe’s Original BBQ: Double-wide family pack with 1 pound of pulled pork, two side pints and choice of bread. MoesOriginalBBQ.com

Russell’s: Three-course meal for $40.44 and select bottles of wine for $20.22. RussellsVail.com

Los Amigos: Select tacos for $2.20, select entrees for $20.22 and select half liters of margaritas and pitchers of beer for $20.22. LosAmigosVail.com

El Segundo: Any two tacos and a house margarita for $20.22. ElSegundoVail.com

Deca + Bol: DECA Burger for $20.22. DecaBolVail.com

Garfinkel’s: $20.22 specials. GarfsVail.com

Montauk Seafood Grill: A half-dozen freshly shucked oysters and glass of Champagne for $20.22. MontaukVail.com

Leonora at the Sebastian: Any breakfast and a bloody Mary for $20.22. TheSebastianVail.com

Frost at the Sebastian: 7X Colorado Wagyu Burger and a draft beer for $20.22. TheSebastianVail.com

Elway’s Steakhouse: Smash burger and a beer for $20.22. Elways.com/vail-home

Mountain Standard: One sandwich and one beer at lunch for $20.22, or two beers and the pimento cheese appetizer for $20.22 all day. MtnStandard.com

Sweet Basil: Lunch for two (choice of one appetizer, two entrees and one dessert) for $60, lunch only, or choice of any dessert with select dessert wine pairing for $20.22, all day. SweetBasilVail.com

The Hythe Vail – Revel Lounge: Signature bison poutine and Revel old fashioned for $20.22. TheHytheVail.com/Revel

Bully Ranch Sonnenalp: Chef Jesse’s Burger: double patty burger with white cheddar, bacon onion jam, crispy onions and a peppercorn aioli served with a draft beer. Sonnenalp.com/dining/bully-ranch

Treff Café: Two hugo sprintz cocktails for $20.22. Sonnenalp.com/dining/treff-café

Sushi Thai at Lionshead: Salt and pepper soft shell crab for $22, pad Thai chicken for $18 or Thai ginger chicken for $19. BeyondSushiThai.com

The Tavern on the Square: Half off all food between noon and 8:30 p.m. daily. VailResorts.com

Gessner: Choice of first and main course or main course and desserts for $20.22 (add $8 for third course). GrandHyatt.com

Yoshimi Pop-up @ Grand Hyatt: $20.22 daily sushi roll and draft Sapporo beer. GrandHyattVail.com

The George: $20.22 filet mignon, sirloin steak or plum duck. TheGeorgeVail.com

Meet Your Chef: Adolfo Martinez Becerra of Sakaba

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

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

A: My name is Adolfo Martinez Becerra and I’m 23 years old, I am the sushi chef at Sakaba at the Ritz Carlton Bachelor Gulch.

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

A: I was born in Vail and left to go to New Mexico at the age of two. I came back when I was ten and went to Florida at 17 for an internship at Disney World and I’ve been back since then.

Check out Chef Adolfo’s sushi menu, including black cod at Sakaba at the Ritz Carlton Bachelor Gulch.
Ritz Carlton Bachelor Gulch/Courtesy photo

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

A: Ever since I was a little kid. I grew up surrounded by kitchens since I was young.

Q: Who has inspired you throughout your culinary journey?

A: My biggest inspiration is my mom, she taught me to work hard for my dreams and to always keep chasing them. Currently she’s pursuing hers by opening her own food truck that will be open soon.

Sakaba is Japanese for “bar” and this bar and restaurant has many innovative cocktails on the menu.
Ritz Carlton Bachelor Gulch/Courtesy photo

Q: What’s your favorite spice?

A: My favorite spice is togarashi, it has the perfect blend of spice and acid.

Q: Favorite protein?

A: My favorite protein is fish, more specifically Japanese chu-toro from a bluefin tuna. It has a great balance between fat and lean.

Q: Favorite fruits and veggies?

A: My favorite fruit would be peaches and my favorite veggies are butternut squash and sweet potatoes.

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

A: My favorite carb has to be pasta and anything that has to do with it.

Chef Adolfo loves to get out in nature whenever he can.
Ritz Carlton Bachelor Gulch/Courtesy photo

Q: What’s your favorite comfort food?

A: My go-to comfort food will always be curry and rice, especially when it’s spicy.

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

A: I just wanted to share with anyone that wants to join the industry, keep pushing and take advantage of any opportunity you can get. You never know what can happen good or bad but the experiences are unforgettable.

Meet Your Chef: Jasper Schneider of Ritz Carlton Bachelor Gulch

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

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

A: My name is Jasper Schneider and I am the executive chef at The Ritz-Carlton, Bachelor Gulch.

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

A: I came to the valley four and a half years ago because I was attracted to the Colorado lifestyle.

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

A: I moved to Hawaii after high school that’s when I started cooking.

Q: Who has inspired you throughout your culinary journey?

A: My Grandma Adele and chef Eric Ripert was my mentor.

Chef Schneider and his family moved to Colorado four and a half years ago for the lifestyle.
Chef Schneider/Courtesy photo

Q: What’s your favorite spice?

A: Sea Salt makes all food taste better.

Q: Favorite protein? 

A: Fluke, which is a simple white fish that be eaten raw or cooked.

Q: Favorite fruits and veggies? 

A: Apples raw or cooked in a pie.

Q: Seasonal wild mushrooms add so much flavor.

Chef Schneider loves to bring people to the table to enjoy good food and make connections that last a lifetime.
Tricia Swenson/tswenson@vaildaily.com

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

A: Pasta with homemade red sauce or potato pancakes, also known as latkes.

Q: What’s your favorite comfort food?

A: Roast chicken or my Grandma Adele’s chicken soup.

Chef Schneider and his team have been creating Earth to Table meals every Wednesday at Wyld at the Ritz Carlton Bachelor Gulch.
Chef Schneider/Courtesy photo

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

A: Cooking and eating food brings people together at the table and gives joy to so many. It has taken me all over the world. Building relationships through cooking lasts a lifetime.

One more Oktoberfest in Vail, classic cars, hiking to wine, trail running races and more: Tricia’s Weekend Picks 9/16/22

Vail Oktoberfest

This could be it for a while…well, until Gyptober Fall Fest in Gypsum on Oct. 1, but as far as up valley Oktoberfest events go, this will be the last one until next year. The oom-pah music has gone from Beaver Creek to Lionshead the past two weekends and now it travels to Vail Village for more fall fun Friday thru Sunday.

Keg Bowling will be back, along with the bratwurst eating contests, stein holding contests, Kid-toberfest activities like face painting, caricatures, balloon artists and more. This week’s musical lineup includes Helmut Fricker and the Rhinelanders and the Average German Band again and then the Ryan Dart Band and The Evolution will rock the crowds after the accordion have been put down to rest. Entertainment will also be provided by the GTSV Alpen Auerhahn Dancers and more Schuhplatter dancing will be back this week as well.

Brats, pretzels, Bavarian desserts and other delicious bites can be found along with Spaten beer. The official Vail Oktoberfest stein is available in glass in the one liter and half liter sizes and in ceramic in the half liter size.

Oktoberfest runs from noon until 10 p.m. on Friday and Saturday and from noon until 6 p.m. on Sunday. The event is free and you pay as you go for food, drinks and some of the kids activities like face painting, balloon animals and caricatures. This is a popular event, so best to keep dogs at home as it gets congested in areas and the keg bowling, cheering and music can be loud in your doggy’s ears. For more information, go to OktoberfestVail.com.

Heart and Soul Festival

Avon will wrap up its summer concert series with the Heart and Soul Festival this weekend.
Chris Dillmann/Vail Daily

Avon has had a long season of concerts at Nottingham Park this summer. From AvonLIVE! on Wednesday nights to wrapping up the weekend with Sunset LIVE!, the tunes have been a big part of the fabric of the heart of the valley. That spirit continues with one more blast of concert fun this Saturday with the Heart and Soul Festival.

Avon is bringing in two award-winning performers, starting with Pato Banton and the Now Generation. Pato Banton’s musical career has spanned four decades. Banton’s mother was from Jamaica but she moved to London where Banton was born. This Grammy-nominated reggae star has toured with the English Beat, Steel Pulse, UB40, the Marleys, Sting and many more stars. He now resides in Southern California. He is known for his positive and uplifting concerts and he recently returned to the U.S. after traveling to Africa to film a documentary and perform. Pato Banton and the Now Generation will play from 5:30 until 7 p.m.

Also appearing on stage at the Heart and Soul Festival is Hempress Sativa, a Jamaican singer and songwriter who is known for her fast rhymes and for being a “lyrical machine,” according to her website, will wrap up the event from 7:30 to 9 p.m.

Gates will open at 4 p.m. and the music will kick off at 5:30 p.m. and there will be food trucks with eats and drinks available at the Hahnewald Bar for purchase. Word has it that Wood & Steele Axe Company will be on-site, too, in case you want to try axe throwing. Use of public transportation is encouraged as parking is limited. For more information, go to DiscoverAvon.org.

Vail Concours

Cars will be on display at Vail Village and Lionshead this weekend as part of the Vail Concours.
Courtesy photo

If you love classic cars, muscle cars, luxury sports cars, motorcycles and more, you’re in for a treat this weekend with the Vail Concours.

On Saturday, Cars & Coffee will be held at Mountain Plaza at the top of Bridge Street in Vail Village Cars & Coffee hosts get-togethers almost weekly throughout the spring, summer and fall and this one will be on a grander scale with more cars than what they usually have. The event is free and open to the public and starts at 9 a.m.

The main event is the car show in Lionshead on the lawn at the Eagle Bahn Gondola (No. 19) on Sunday. This event is free and open to the public from 8:30 a.m. to 2:30 p.m. Cars will start coming in as early as 6:30 a.m. and if owners chose to have their car judged, the judging begins at 9 a.m. and the awards will be held around 1:30 p.m.  

Throughout the weekend you may see anything from a WW II Willys Army Jeep to a brand new McLaren 720S. There will also be marques such as BMW, Audi, Jaguar, Aston Martin, Lamborghini, DeTomoso, Shelby, Maserati and Corvette. There’s even a Rolls Royce from 1938 on display. Porsche is always well represented and while there are numerous exotics, we always have great participation from GM, Chrysler, Dodge, Ford, some Japanese automakers and less exotic but equally impressive cars. To learn more about the event visit VailConcours.com.

Hike, Wine & Dine

Hikers walk toward a food tent during the Hike, Wine & Dine event in Beaver Creek. The annual event offers delicious food and drink along the trail and at the base of the Centennial Lift and is a benefit for the Shaw Cancer Center and Jack’s Place, a cancer-caring house in Edwards and the Spirit of Survival programs.
Daily file photo

The 14th annual Hike, Wine and Dine returns to the trails of Beaver Creek. This active fundraiser encourages folks to get out on the trail and enjoy the fall scenery of Beaver Creek while also being treated to some nibbles and sips from some of Beaver Creek’s local eateries.

Registration starts at 9 a.m. on Sunday. Tickets are $150 for adults and $75 for those ages 13-18. Come early and enjoy coffee and breakfast goodies before embarking on a moderate hike the winds through aspen groves and leads you to more tastings along the way. The trail also takes you through a special area where yellow ribbons have been placed to honor those affected by cancer. It is truly moving to walk through the forest and see this sight.

Once back at the base of Beaver Creek, sit back and think about all those calories you’ve burned because you still have some eating and drinking left to do. New this year, there is an après hike party that goes from noon until 3 p.m., so if you can’t make it in the morning and want to join later and support the cause, the ticket price is $50 for food, drinks and the music of Turntable Review. The après party is already included in your $150/$75 ticket.

The money raised goes toward Jack’s Place, the cancer caring house that bears the name of Dr. Jack Eck, one of the first doctors in the Vail area. This 12-room facility has provided comfortable and convenient housing for over 3,849 Shaw patients. That’s over 15,670 where those who are going through treatment at the Shaw Cancer Center next door didn’t have to stress and worry about where to say in a resort town, which can be expensive. Jack’s Place also houses large living areas for gathering, a meditation room, yoga studio, massage center, library and garden outside along with majestic views.

The money is also going toward the Spirit of Survival programs that are offered at the Shaw Cancer Center. Fitness and nutrition classes, physical therapy, psychosocial support, alternative therapies, events and wellness services are offered to patients at no charge.

Beaver Creek will be the place to be this Sunday with these restaurants and beverage companies participating: Beaver Creek Chophouse, Blue Moose Pizza, Colorado Mountain Events, Dang Sweets, Grouse Mountain Grill, Jolie Cakes, The Osprey, Park Hyatt Beaver Creek, Rimini Gelato, Vail Mountain Coffee & Tea Co., Vail Brewing Co., and Vines at Vail Winery.

For more information, visit hikewinedine.com.

Trail Running and MTB Races

The Meadowgold trail run in Minturn this Saturday marks the end of the Dynafit Vail Trail Running Series with a 5k and 10k.
Vail Recreation District/Courtesy photo

After a summer’s worth of getting in some longer trail runs and doing many amazing mountain bike rides, why not test your mettle and see how you’d fare in a race? This week there are a couple of opportunities to test your skills.

On Saturday, the Vail Recreation District will host the Meadowgold 10K and 5K in Minturn, which will wind down the Dynafit Vail Trail Running series. The races start and end at the Minturn Ranger Station at 9 a.m. and 9:15 a.m. respectively. The 10K will follow s singletrack up 1,400 of elevation gain and head back down a double track. The 5K runners will ascend up a double track and gain about 500 feet in elevation. Both routes are scenic and runners will be treated to a donut by Northside Coffee and Kitchen at the finish and get a custom t-shirt before heading to the after party at Vail Mountain Coffee & Tea Company near the start. To find out more, visit VailRec.com.

Mountain Rats returns for its 6th year with trail runs and mountain bike races. Downtown Eagle Ranch will play host to the start and finish of the races on Saturday and Sunday. Runners can choose from a Marathon, a Heavy Half or a 55K race. On Sunday, mountain bikers can pick from a 25K or 50K ride. There’s also the Amazing Race, which is a scavenger hunt, and fun races for those 4 years and under and 10 years and under in age. Really, there’s something for everyone!

The Amazing Race is for teams of two to eight people, so grab your friends and family and you can scoot around from clue to clue on foot, bike, stroller, skateboard, anything on wheels as long as it is self-powered. The course is six miles and has 10 pit stops.

In addition to the competitions, Endorphin gym will be hosting Boot Camp class, The Cycle Effect, the event’s nonprofit of choice, will be hosting a women’s bike clinic and there will be some fun races for the kids. Add in some live music, beer and the September edition of ‘Eagle Outside’ with bike, equipment and clothing vendors all on Capital Street, and you’ve got yourself a weekend full of fun. For more information and a full schedule of events go to MountainRats.com.

Savoring the Wyld with Earth to Table dinners at the Ritz Carlton Bachelor Gulch

What’s better than creating dishes with the bountiful produce from area farms this time of year? Having a talented chef and his staff come up with the best ways to showcase the harvest. Jasper Schneider, executive chef at the Ritz Carlton Bachelor Gulch and his team are hosting weekly Earth to Table dinners at Wyld and invite you to experience the flavors every Wednesday.

The Earth to Table Dinners have been a part of Wyld’s summer program for the past four years. The dinners were scheduled to start in August to wait for the produce to ripen and be ready to serve to diners.

“This year, things started a little bit later because it was colder and there was some frost, so it wasn’t until late July and early August that we started seeing corn, peaches, tomatoes, peppers and zucchinis,” Schneider said. “Later in October we’ll start to see all the winter squash, butternut squash, celery root, parsnips, sunchokes and all that, so we are looking forward to hosting these dinners all the way until the end of October.”  

The Earth to Table dinners have a different theme each week.
Tricia Swenson/Vail Daily

Schneider said each week is like a blank canvas, allowing him and his team to get creative with the menu and flavor profiles based on what produce comes in and what inspires them.

“We give the cooks the night off on these Earth to Table nights, so it’s just me and my executive sous chef, chef de cuisine, my other restaurant chef, my pastry chef and we all get together and create the menu,” Schneider said. “This is our night to have fun and experiment and see what flavor profiles we like and go from there. We could even come up with something that spurs an idea for the winter menu.”

One week it will be American style with plenty of barbecue dishes, or the next theme will be Mexican. Asian spices influenced the menu on Sept. 7 and that evening the chef and his crew were already thinking about what they’d do next.

“As we were sitting here tonight, we came up with the Israeli flavored menu for next week. We’ll even pull out the grill and have an action station outside and cook in front of you while we are actually serving you dinner, so I’m really looking forward to that,” Schneider said.

Each week about 50 to 60 people come to try out the new menu. Some came back week after week because the menu is never the same twice. The dinner is served family-style at big community tables, allowing new connections to be made over a great meal.

The Asian-themed dinner started with a few vegetable dishes such as heirloom tomatoes in a kimchi broth and cilantro. The conversation dish at the table was the corn chawanmushi. Chawanmushi is an egg custard dish in Japanese cuisine. Duck bao buns were also added to the table, but you only ate one because the entrees were next.

Schneider used fresh corn to make chawanmushi, which is an egg custard dish in Japanese cuisine.
Tricia Swenson/Vail Daily

“Moving into the main course is where we’ll have steamed halibut with a nori vinaigrette because it’s Alaskan halibut season. Then we’re doing kalbi style steak, which is a Korean marinade so what we’ve done is marinade the steak in Asian pear, soy sauce, ginger, garlic, sesame oil, a little bit of orange juice. Lastly, we are doing a dry pepper chicken.”

Sides included roasted eggplant with gochujang sauce, green beans with a ginger miso sauce, and then rice with squash and chestnuts. It’s all so good, but you must save room for dessert.

Dry pepper chicken was just one of the three entrees served at the Earth to Table Dinner at the Ritz Carlton Bachelor Gulch.
Tricia Swenson/Vail Daily

“My pastry chef always comes up with the craziest desserts. We used to have a matcha traditional Japanese crepe at our Sakaba sushi restaurant, so she did a twist on that. She has made black sesame crepes with peach in between each layer and then she’s done an apple and miso tart and apple and miso ice cream,” Schneider said.

“These dinners are so whimsical and playful and what a great way to showcase the fresh produce,” Schneider said. “It’s a great time. It’s a different experience for people to see what we can create at Wyld.”

One of the desserts featured black sesame crepes with peach in between each layer.
Tricia Swenson/Vail Daily

Vail Chaîne des Rôtisseurs turns 30

The Vail Valley attracts those who love the finer things in life, from powder-filled ski days in Vail’s Back Bowls to world class entertainment at the Vilar Performing Arts Center. Dining experiences are on the list as well and to take the fine dining factor to the next level, the Chaîne des Rôtisseurs welcomes those who want to celebrate delicious food, fine wines and great conversation while supporting the culinary arts to gather at the dinner table.

The Confrérie de la Chaîne des Rôtisseurs is the oldest and largest food and wine society in the world.  It was started by a French guild of goose roasters in 1248, this was back during King Louis IX‘s reign, and it has been in the U.S. since 1960. There are now over 80 countries around the world that have chapters, which are called “bailliages.”  

“This chapter got started by the late Jim Kugeler in 1991 and Jim also started the Denver and Aspen bailliages several years ago,” said Rufus Cressend, the chancelier des Etsats-Unis d’ Amérique, who is based out of Louisiana and came into town for the annual induction ceremony for new members., which was held on Aug. 20 at Mirabelle Restaurant in Beaver Creek. “We’re happy to help the Vail bailliage celebrate 30 years.”

Even before there was a local chapter, the Chaîne des Rôtisseurs Mile High Chapter in Denver hosted a four-day event according to an August 26, 1983 article in the Vail Trail. Chefs and restaurants included chefs Claus Fricke and Peter Boden of Alpenrose, Pierre Luc of Mirabelle, Luc Meyer of Left Bank and Serge Delage of the Westin Hotel (now Grand Hyatt Vail).
Vail Chaine/Courtesy photo

Cressend referred to the Chaîne as a sorority and fraternity of those who love good conversation and good food and good wine.

“When we travel we always contact that chapter in the location of our destination whether in Europe or the U.S. or elsewhere to meet with their chapter and learn about the great dining spots or join one of their events,” Cressend said.

Master chef Daniel Joly, owner of Mirabelle, has been involved with several Chaîne events throughout the years, here and back home in Europe.

“It’s amazing because it is such a well-established organization. In fact, years ago I remember doing an event for the Chaîne back in Brussels where I am from when I was a young chef. It’s a great excuse to get together and to challenge the restaurant to do something different where we can deviate from our normal menu,” Joly said.

Since the symbol of a 30th anniversary is a pearl, that was worked into the theme of the evening, from the attire worn by the guests to the meal prepared by Joly. For the induction cocktail reception Joly served warm fingerling potatoes with cream Ossetra caviar pearl, mini honey goat cheese with pearl sun-dried fruit and mini oysters with citrus pearl.

The pearl theme carried into the rest of the menu, with corn pearl salsa accompanying the sauteed lobster, quinoa pearl confit served with the Colorado lamb and blueberry pearl and peach desert, just to name a few of the items on the multi-course menu.

Great care was taken to pair the wines with each course, with vintages coming from Italy, France, and California. The dining room at Mirabelle was decorated with pearl accents and a special pin was created to mark the milestone of three decades. Every chapter around the world has its own pins and those are placed on special ribbons worn by each member with the color of the ribbon indicating the rank of the member.

The pin representing the Vail Bailliage (right) and the 30th anniversary pin designed by Vail Chaîne member Justin McNulty (left).
Vail Chaine/Courtesy photo

In addition to creating an extraordinary dining experience, the mission of the Chaîne is to support chefs and wine professionals, providing scholarship funds and sponsorship to Chaîne culinary and sommelier competitions.

Jim Kugeler started the organization and the first bailli (pronounced “by-yee”) or head of the chapter was Paul Numerof, followed by Jim Frein, Jeri Campisi, Suzanne Hoffman, Carolyn Pope and Doe Browning.

Jim Kuegler and his wife Bobbie started the Vail chapter of the Chaîne des Rôtisseurs in 1991.
Vail Chaine/Courtesy photo ChaineVail-VDN-082822-2

Suzanne Hoffman was the bailli for over a decade and her goal was getting the local chefs to become involved with the bailliage.

“That lead to my most memorable event, the 2010 Southwest Assemblage where we teamed Colorado Mountain College culinary students with local chefs and David Crawford hosted them in his kitchen at Game Creek Club for the gala event to raise money for CMC culinary scholarships. Thanks to the generosity of the chefs, Vail Resorts, Yarden Wines, who donated all the wines and Vintage Magnolia, we raised nearly $16,000,” Hoffman said.

As a bailli, Suzanne Hoffman’s goal was getting the local chefs to be involved in the bailliage.
Steve Pope/Courtesy photo

 Carolyn Pope served as the head of the organization from 2016 to 2018.

“The most memorable dinner was the very first induction dinner I created and it was the same night I stepped forward as bailli. The evening was held at Vintage, and I worked with the owner, Brody Broderick and his chef at the time, Remington Fleming and sommelier Johnny Thompson. Chef Fleming came up with the brilliant idea of the “Colonies of France”, and he took us on a culinary adventure from Vietnam to North Africa and the French Caribbean Islands. It remains my favorite evening and favorite dinner with Chaine,” Pope said.

Bailli Carolyn Pope presents Laurence ”Brodie” Broderick of Vintage restaurant in Vail with special honors during a Chaîne event in 2016.
Steve Pope/Courtesy photo

Another memorable moment for Pope was a Christmas feast held at La Tour with a Marie Antoinette ‘Let Them Eat Cake” theme where each course looked like a cake. “One guest showed up in a full bouffant wig and the crowning glory was a towering croquembouche,” Pope said.

Doe Browning took over after Pope and Browning says it is all about lifelong learning. From the members learning about the history of a wine to the special preparation of a meal, to a chef being able to be creative with a menu. Browning also said it was a way to connect people from around the world.

“When I was the bailli, I would get phone calls all the time from members who were traveling here and they’d ask if we had any events during their stay or where they should dine while they were here,” Browning said.

Past bailli Doe Browning, left, induction officiant Rufus Cressend, center, and Andrea Eddy, current bailli pose for a photo at the induction ceremony for new members on Aug. 20 at Mirabelle in Beaver Creek.
Chaîne Vail/courtesy photo

Andrea Eddy is the newest bailli and she’s excited to take this traditional organization into the next decade. She will be setting the calendar for the upcoming year to accommodate year-round residents and second home owners in the group.

“Our next themed event is a ‘A French Harvest’ Burgundy wine tasting on Sept. 25 at Harvest in Edwards led by master sommelier Sean Razee with a French family style dinner prepared by executive chef Carlos Molina,” Eddy said.

Those interested in the Chaîne des Rôtisseurs bailliage may contact Eddy at vailchaine@gmail.com and follow the group on Facebook and Instagram.

Meet Your Chef: Daniel Joly of Mirabelle

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

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

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

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

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

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

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

Joly selects fresh herbs from the greenhouse behind Mirabelle restaurant.
Mirabelle/Courtesy photo

Q: Who has inspired you throughout your culinary journey?

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

A: What’s your favorite spice?

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

Q: Favorite protein?

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

Mirabelle has received praise from numerous publications and institutions such as Wine Spectator, Zagat, Bon Appetit and the James Beard House.
Mirabelle/Courtesy photo

Q: Favorite fruits and veggies?

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

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

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

Q: What’s your favorite comfort food?

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

Mirabelle restaurant is celebrating 40 years and Joly has been there for 23 of those years.
Dominique Taylor/Courtesy photo

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

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

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

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