Bravo! Vail Music Festival

The Philadelphia Orchestra returns July 8-16 for its 15th season at the Bravo! Vail Music Festival. This weekend you have an opportunity to see performances all three nights and no evening will be the same.

Come early on Friday to learn about the performance at the Pre-concert Talk at 5 p.m. at the Gerald R. Ford Amphitheater. This talk will walk you through the selections for the evening:

• Carlos Simon – Fate Now Conquers
• Sibelius  – Violin Concerto in D minor, Op. 47
• Strauss – Ein Heldenleben (“A Hero’s Life”), Op. 40

Leading the Philadelphia Orchestra is conductor Stéphane Denève and Nikolaj Szeps-Znaider will be featured on violin. Gates open at 5 p.m. and the performance begins at 6 p.m.

On Saturday, the Philadelphia Orchestra, fondly referred to as the Fabulous Philadelphians, will be showcasing its signature sound with the following works:

• Stacy Garrop – Penelope Waits
• Liszt – Piano Concerto No. 2 in A major, S. 125
• Rachmaninoff – Symphony No. 3 in A minor, Op. 44

Denève will once again lead The Philadelphia Orchestra and they will be joined by Kirill Gerstein on piano. Gates open at 5 p.m. and the performance starts at 6 p.m.

On Sunday you are in for a special treat as the Philadelphia Orchestra brings to life “Bugs Bunny at the Symphony.” This Warner Bros. classic has dazzled many generations so bring out the kids for this Bravo! Vail show. The movie will be projected on a big screen while the Philadelphia Orchestra, led by conductor Gregory Daugherty, creates the sounds and emotions of Bugs himself. Please note that this performance starts at 7:30 p.m.

For tickets and more information, go to BravoVail.org.

Vail Jazz on Sundays

Vail Jazz kicked off its 28th season last week and in addition to its ticketed events under the Jazz Tent in Lionshead on Thursdays and the free Vail Jazz Club Series at The Remedy at Four Seasons Resort Vail on Wednesdays, Vail Jazz at Solaris returns every Sunday for a free evening of jazz through Aug. 21.

Last week, the United States Air Force Academy Band Falconaires took the stage to get everyone in a patriotic mood starting off with the “Star Spangled Banner” and then played all sorts of songs from the Swing Era.

This week Quemando takes the stage with some upbeat Latin jazz. Quemando means “burning” in Spanish and this band is hot, hot, hot. Named one of Colorado’s best Latin bands, this quintet, which hails from Boulder, has no problem getting people up to move and groove – maybe don’t bring the lawn chair for this show, you may never sit down.

The opening act for Quemando is the Kent School Denver Band, which is led by Quemando’s keyboardist, Justin Adams.

Plan your Sunday nights around the free Vail Jazz shows at Solaris. Here’s the rest of the lineup:

July 17

• Headliner: Lao Tizer Quartet
• Student Band: Denver School of the Arts Jazz Workshop

July 24

• Headliner: The Burroughs
• Student Band: East High Jazz Combo

July 31

• Headliner: Lionel Young Quintet
• Student Band: Denver Jazz Club Youth All-Stars

Aug. 7

• Headliner: The Colorado Jazz Repertory Orchestra Sextet Presents Sass, Swingin’ and Standards
• Student Band: CCJA Bebop Police from the CO Conservatory for the Jazz Arts

Aug. 14

• Headliner: Tony Monaco’s Tribute to Dr. Lonnie Smith & the Giants of the B-3
• Student Band: UNC Jazz Quintet

Aug. 21

• Headliner: Peter Olstad’s Rocky Mountain All-Stars

This free event takes place on the plaza at Solaris. An ice rink in the winter, this large space turns into a town square if you will, with plenty of room for lawn chairs and blankets so you can enjoy the show that is set up on the big stage on the west end of the plaza.

Deca + Bol, the restaurant in the lower level of Solaris, is serving at the many patio tables along the perimeter of the rink and you can order off of the menu and sit back and relax or you can grab a drink at their beverage booth and walk around while listening to the music. Or get a reservation at Matsuhisa for deck seating and you’ll have a great balcony view of the band. Vail Brewing Company is on the second level, too, and provides a great vantage point for the concert and the sunset.

The weekly concerts start at 5:30 p.m., rain or shine. For more information, go to VailJazz.org.

Creekside Dinner Series

Take dinner to a whole new level by participating in the Creekside Dinner Series at Grand Hyatt Vail. After last year’s successful launch and rave reviews, the celebrity chef dinner series is back with guest chefs from around the country joining Grand Hyatt Vail’s executive chef Pierson Shields. This event happens outdoors on the Grand Hyatt Vail’s Creekside Terrace. A limited number of tickets are sold at each dinner, so expect an intimate and unforgettable al fresco experience.

This week’s guest chef is Chef James “Jaycee” Couch of Jaycee LLC in Washington, D.C. Chef Jaycee is making his first trip out to Vail and is lucky enough to be able to break away from work back east since he is busy providing personalized culinary services to clients. Past clients include the admiral of the Navy Seals, ambassadors to the United States, NFL players, high-profile CEOs and even country music star Luke Bryan has tasted Chef Jaycee’s delicious dishes.

A bit about host chef Pierson Shields: he’s been with several Hyatt locations including being the executive sous chef at Hyatt Regency Denver Convention Center, Hyatt Regency Lake Tahoe and Hyatt Regency Phoenix. Shields draws on his vast relationships with renowned chefs across the country and invites them to Vail, which isn’t a hard sell. After a few days of work, he usually takes the visiting chef fishing.

Menu highlights for Friday’s dinner include an amuse bouche of sesame-crusted yellowfin tuna and a refreshing half moon summer arugula salad. You’ll also experience a creative twist on a surf and turf entrée with crispy soft-shell crab and wagyu steak. Save room for dessert, which will be a puff pastry filled with mango no-churn ice cream, Hennessy mango and coulis micro mint leaves. Each course will be paired with fantastic wines as well.

Is your mouth watering yet? Get your tickets to this dinner by going to EventBrite.com or calling the resort directly at 970.476.1234.

There are two more Creekside Dinners but the next one is already sold out. James London, Executive Chef and Owner of Chubby Fish, will be visiting from South Carolina on July 15. On Aug. 5 Chef Orlando Benavidez of Bits & Pieces Con Cerveza of Denver will john Chef Pierson in Vail. A sneak peek at that menu includes highlights like the pork cheek carne adobada, seared halibut with mole verde for entrees and a churro donut with burnt salted caramel and red chili citrus chocolate for dessert.

Bon Appetit!

Art on the Rockies

Art on the Rockies returns this weekend with over 110 fine artists and craftspeople. Colorado Mountain College will host the event with plenty of parking, food and drink vendors and high-country hospitality.

Since 2011, Art on the Rockies has been a staple on the Vail Valley art scene. The show draws in artists from all over the country featuring mediums like painting and drawing, sculpture, photography, jewelry, ceramics and glass, fiber, metal, wood and more. This is a juried show, meaning these artists have been selected to be a part of the event.

This year’s featured artist is Douglas Wodark of Castle Rock, CO. Wodark’s subject matter includes creative works of iconic images of cowboys and Native Americans and wildlife.

Art on the Rockies prides itself in having “active artists” and this venue allows festival-goers a chance to meet the artists and not only speak to them about their craft, but also see them in action.

Art on the Rockies will host artists from 10 a.m. to 5 p.m. Friday through Sunday. If you want to learn more about the artists, go to ArtOnTheRockies.org.

2nd Friday ARTwalk

Speaking of art, this Friday not only marks the monthly art walk in the Town of Eagle, it also marks the 4th anniversary of the popular 2nd Friday ARTwalk Street Festival, put on by EagleARTS held on Broadway in downtown Eagle from 5 to 8 p.m.

The town closes down Broadway between Grand Avenue and 4th Street, allowing all that extra street space to be used for artist booths, vendors, food trucks and live entertainment. Musical acts include Valle Musico, Tea & Tequila and Joe Hanley.

Make this your Friday night date night or bring the kids and they can participate in children’s activities by Bravo! Vail, Dewey Dabbles Art, Eagle Vineyard Church, Patterns of Joy Sewing and Eagle Climbing & Fitness.

For more information, visit the EagleART’s website at EagleArts.org or search for the “Second Friday – ARTwalk on Broadway” event on Facebook.

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 work and what is your official title?

A: My name is Patrick Dahms and I am the executive chef at The Hythe Vail.

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

A: I first moved to Colorado in 2005, after Hurricane Katrina kicked me out of New Orleans, and began working as the executive chef of the St. Regis Aspen. Several years later, after time spent in San Diego and Michigan, I returned to Colorado and started at The Hythe Vail in August 2021, just before the resort’s transformation and reopening.

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

A: My family has very strong hospitality roots. My mom and my grandma were my first influences in northern Germany and my uncle and great uncle had restaurants in France in the Bretagne region. It was there that my true passion was awakened. Though this was after I had already graduated with English and history majors, English helped with my career in the U.S. and history is deeply linked and connected to a region’s culinary identity in my experience.

Q: Who has inspired you throughout your culinary journey?

A: My first Master Chef during my apprenticeship in Hamburg, Germany was very passionate about sourcing the highest quality ingredients and presenting them in a simple and modern way with a connection to memories and comfort foods.

Q: What’s your favorite spice?

A: Fenugreek. My grandma would sprinkle it on cream cheese atop a crusty German bread and I later learned how to use it like “catnip for humans.” It’s in our signature Tyrolean “Schuettelbrot” at Margie’s Haas restaurant.

Q: Favorite protein?

A: Oxtail for its maximum beef “umami” and sea urchin as I’m an avid scuba diver. I was able to catch my own sea urchin in San Diego as well as feature it on the menu in diverse ways. It tastes like taking a bite out of the ocean.

Q: Favorite fruits and veggies?

A: For veggies it would have to be white asparagus. Being from northern Germany, we have the best white asparagus in the world and our hyper-local and hyper-seasonal cuisine features it in the best way in April, May and June.

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

A: Sourdough bread. I’ve maintained a San Francisco-starter for over 15 years and who knows how old it was when it was given to me, but what it can produce is amazing. I feed my baby every morning.

Q: What’s your favorite comfort food?

A: Matjes Hausfrauenart. A northern German herring caught right before reaching maturity (Matjes means “plump virgin”) and salt-cured in barrels, then served with a yogurt/apple/onion/sour cream sauce.

Vail — I was 8 when I decided I didn’t like omelets. I can no longer recall why, but I certainly avoided them for several decades. And then one day my dad whipped up omelets for the two of us — filling them with nothing more than grated Vella Dry Jack and lots of cracked black pepper. It was love at first bite.

Back in my own kitchen, I discovered omelets are one of those deceptively simple dishes: Seems easy enough until you’re standing at the stove, plating up an overcooked scramble. But since there’s no shame in asking for help, I decided to call Paul Ferzacca for some guidance. The chef-owner of La Tour is a natural at breaking down culinary techniques into a straightforward series of steps. It’s what helped his Pro Start high school culinary students take the gold in first the state and then the national culinary competitions. It also doesn’t hurt that he worked the omelet station during Sunday brunch at a fancy-schmancy hotel once upon a time.

He says the most important concept in omelet-making is mise in place, a French term that refers to having all the ingredients for a particular dish out and ready to go before starting. “An omelet is a 45-second dish,” said Ferzacca, referring to the actual cooking time. “If everything isn’t ready to go you’ll overcook it.”

And “everything” doesn’t just refer to the omelet fillings: there’s also the matter of what else is on the plate. Left to his druthers, Chef Ferzacca goes for applewood-smoked Neuske’s bacon and a fruit salad with fresh figs, oranges and a cinnamon-flavored crema.

The recipe is easy, but it’s all about technique.

Omelets for Two

• 5 eggs
• 2 teaspoons water
• Salt and pepper
• Fillings, such as cured meats, grated cheese and sautéed vegetables

1. Chef tip: When cracking eggs, use a flat surface like a plate. If you use the side of a bowl, you’ll force the shell into the egg. A flat surface allows the shell to simply crack. Whisk together 2.5 eggs, 1 teaspoon water, salt and pepper. The lesson here is you shouldn’t make an omelet for one since nobody wants to divide an egg. Lots of people add milk instead of water, but there’s no need. What you want is to add a little moisture to the egg so it doesn’t dry out. Chef Ferzacca uses white pepper because he’s classically trained and doesn’t like to see the specks of pepper. I am not bothered by peppery contrast. Use whatever you have on hand, as long as it’s freshly ground.

2. Take a look in the fridge and decide on your fillings. Nothing will actually cook with the eggs — there won’t be enough time — so pre-cook anything that needs it. Sauteed mushrooms, roasted and peeled peppers, chunks of ham and shredded cheese all make great fillings. You can do all your prep work the day before if you like, but make sure the fillings come to room temperature before you start using them. That way the egg mixture won’t cool, plus it gives the cheese a fighting chance to melt.

3. Grab a smallish nonstick pan. A really seasoned iron skillet will do, too, but a nonstick skillet is easy. Heat the pan on medium-high. You want it to almost smoke. If it starts smoking, just pull it off the heat for a few seconds.

4. Put a bit of butter or oil in the pan. It might start browning immediately and that’s fine. Just don’t let it scorch. Most restaurant kitchens have clarified butter, which has a higher smoking point than regular butter. That’s ideal, but nothing to fret about not using.

5. Ladle the egg mixture into the pan. If you have a 4-ounce ladle, now’s the time to bust it out. If you don’t have one (and really, why would you?) you can use a 1/2-cup measuring cup. The egg mixture will probably start to bubble a little immediately. Don’t worry, it’s not burning – but it is cooking, and fast. So don’t get distracted.

6. At this point you can go one of two ways, both of which utilize a rubber spatula. 1. You can pick up the pan and twist and turn it while scooping the more cooked egg to the center and letting the runny egg rush to the outside of the omelet. Or 2. You can gently stir the egg with the spatula as it cooks. Ferzacca prefers this method because it’s just plain easier.

7. When the egg starts to set but is still glossy on top (30 seconds or so), run the spatula around the edge of the omelet and give the pan a hard shake. You want to make sure the omelet isn’t sticking to the pan. It should slide across the pan easily.

8. Now the fun part: start adding your toppings. Put in whatever you want, but only put it on half of the egg. Fold the empty side over the full side, and with a mere flick of the wrist tip the omelet onto the plate. The cheese will start to melt as soon as the egg is folded.

9. It bears mentioning that the classic French omelet is a tri-fold affair. There’s no reason you should try to mangle a perfectly good omelet in the privacy of your own home. A half-moon omelet tastes just as good as a tri-fold, and is much easier.

Five decades in a mountain ski town is a long time for a business, especially for a restaurant.

The Left Bank celebrates its 50th anniversary this season. The French eatery opened up on Nov. 24, 1970 to then-owners Luc and Liz Meyer. The Meyer’s were not only new to Vail, but new to America. Liz had grown up in Europe and Africa and Luc was raised in France. They met in the Bahamas of all places, got married in the Virgin Islands and came to Colorado on the recommendation of a friend they met there.

“We came to Colorado and visited Steamboat, Aspen, Breckenridge, Crested Butte and nothing felt as right as Vail did to start a French restaurant,” Luc said.

Things moved fast for the Meyer’s once they got to Vail in September of 1970. The birth of their first son came a few weeks after their arrival and they signed a deal to open a new restaurant just weeks after that. Although Luc had a friend working with him as a chef at the beginning, that chef’s wife did not like it in Vail and they moved shortly after he started.

“Claude quit and I came home and told Liz, ‘Today, you start. You are in charge,’ and we had 107 dinners that night,” Luc said.

The Left Bank’s name is a nod to the Left Bank of the Seine River that flows through Paris and is known for its restaurants, boutiques, Musée d’Orsay and the Eiffel Tower. The menu back then featured classic French dishes like onion soup, escargot and coq au vin.

The couple worked hard and their efforts were recognized, especially once President Gerald R. Ford started coming to Vail for vacations in the 1970s.

“He always came to the Left Bank for his birthday on July 14. He liked the liver and the trout and he loved dessert, especially my homemade ice cream,” Luc said.

Not only would the president dine at the Left Bank but so would American politicians and foreign dignitaries like Henry Kissinger, Pierre Trudeau and Margaret Thatcher. Celebrities and world-class athletes came in as well. Robert Redford, Natalie Wood, Andy Warhol, John Denver, Bob Hope and the cast from “Charlie’s Angels” all have signed the guest book.

There were decades of success for the Meyer’s at the Left Bank, but eventually they knew they would want to pass it along to someone who could continue the legacy of this French restaurant in Vail. Jean Michel Chelain eventually became the perfect person to carry the torch.

Chelain, who grew up in the French Alps in Grenoble, France, started his 35-year culinary career in his teens and came to the states at age 26. He found Vail in late 1998 after being in Florida, California and the Midwest.

“I literally picked this place on a map,” Chelain said about coming to Vail. “I found out about the Left Bank two days before I was driving here.” The two Frenchmen bonded and Chelain landed his dream job.

“It was almost like an apprenticeship, working underneath Luc and Liz and learning the business and all the nuances that go with a restaurant, it was so valuable,” Chelain said.

“The restaurant was like Liz and Luc’s ‘baby’ and they’d built it up to the point that it was not just about cooking food, it was also about being a good interpreter and to keep that legacy going for them,” Chelain said.

In order to maintain the tradition, Chelain also had to make it his own.

“There were big shoes to fill so the important thing when I took over was not to change everything. It was the Left Bank and that’s what we were going to do and little by little we would change a few things, reinvent and try to make it even better and try to appeal to the next generation,” Chelain said. “I’d start by doing specials and if people liked the dish, we’d put it on the menu.”

“We always had Black Angus beef before, but now I’ve added waygu New York strip, or waygu Beef Wellington from a filet, and I can tell you, that is a super popular dish now, the ‘waygu Wellington,'” Chelain said. “But, even though we add new things, we still carry out traditional French techniques in the kitchen.”

In 2014, Chelain did a complete renovation of the Left Bank’s decor and brought in world-renown interior designer Katia Bates of Innovative Creations in Fort Lauderdale, Florida. Bates, an Italian native, was the designer for Versace’s mansion in 2000 and in 2004. Bates was able to update the Left Bank and give it a brand new, light, fresh look with the use of blue hues and white leather and iron chandeliers with tiered glass and crystal drops.

The wine cellar is prominently showcased in the dining room behind large glass doors and glass walls. The artwork exhibits an airy feeling and the deep blue velvet and leather detail on the booths and pillows brings in a cozy yet chic feel. The Left Bank’s updated look is in a class of its own in the Vail restaurant scene.

In addition to updating the restaurant and evolving the menu over the past 15 years, Chelain is also looking to the future. He wants more people to enjoy the Left Bank not only by dining in, but also by being able to bring a taste of the Left Bank home. Window by Left Bank is Chelain’s latest concept.

Window by Left Bank is a collection of ready-made menu items including the Left Bank’s legendary French onion soup and tomato soup. You can build the perfect meal by adding other favorites like escargot bourguignon in the shell or prime osetra caviar. There are also ready-made entrées that you can finish at home. Impress your dinner guests with Iberico bellota marinated pork lion or duck leg confit sous vide. You don’t have to let them know that chef Chelain did all the work.

Chelain, who is barely 50 years old himself, is still a bit in awe of this banner year for the Vail landmark.

“The Left Bank definitely didn’t achieve the 50-year mark alone. There have been many people involved over the decades. Tremendous dedication and understanding have gone into what this restaurant is all about. It’s the history, the quality and the special feeling people have the moment they dine with us. Our goal is to maintain the legacy while raising the bar of excellence in the 21st century,” Chelain said.

Left Bank is located on Gore Creek Drive in Vail. Visit www.leftbankvail.com for more information about the restaurant.

At times, the year 2020 has brought out the worst in people, but it has also brought out the best in people. Save Our Restaurants is one example of locals doing what they can, where they live, right now to make things better.

Edwards residents Melinda Gladitsch and Beverly Freedman have been thinking about ways to help out local restaurants during the pandemic for quite some time and knew there were several individual efforts taking place in municipalities but no countywide efforts.

“We finally decided to make it happen by approaching key organizations across the county for buy-in, setting up social presences on Facebook and Instagram and launching the campaign,” Gladitsch said. Save Our Restaurants just launched this week.

The goal of Save Our Restaurants is simple: Order out at least once per week and share your experience on social media to spread the word.

Even with the vaccine coming to Colorado and Eagle County and hope on the horizon, there is still a long road ahead. State and county safety mandates are still in place to help stop the spread of COVID-19. Eagle County restaurants are currently operating at 25% of capacity, or at 50 people or less, whichever is fewer.

“Our restaurants are facing strict dine-in restrictions and a large part of our population may not feel comfortable dining in anyway. But everyone can do their part to help our restaurants survive by ordering out frequently,” Gladitsch said.

Save Our Restaurants reached out to several local organizations including the Vail Valley Partnership, the Vail Chamber & Business Association and Beaver Creek Merchant Association to help get the word out and they promptly backed this grassroots effort.

“I feel like we are a community of action-oriented people. When we see a need and feel passionate about it, we try to take action. Beverly Freedman is an excellent example of that. She pushes for what she believes in,” Gladitsch said about her friend and cofounder of Save Our Restaurants.

Eagle County restaurants do not need to do anything to participate in the program because this effort will be driven by local and visiting diners.

“We look forward to seeing this effort grow and make a difference,” Gladitsch said.

To join the cause simply order out, share your experience on social media and tag the restaurant as well at @saveourrestaurantsvailvalley on Facebook and @save_our_restaurants on Instagram. Bon appétit!

Name of business: Sweet Basil

Physical address: 193 Gore Creek Drive, Vail, CO 81657

Phone number:  970-476-0125

Email: info@sweetbasilvail.com

Website: sweetbasilvail.com

What goods or services are you offering at this time?

At this time, we are offering a three-course finish-at-home meal kit for $25 per person, available Wednesdays through Saturdays. Kits are delivered to your door. These kits are a way to allow our guests to be a five-star chef in their own kitchen … with a little help from us! Thanks to our creative culinary team, these meals can easily be finished in your own kitchen in less than 30 minutes. The menu changes weekly and can be viewed on our website and social media channels.

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

 Our regular menu does not travel well, so just switching it a to-go menu was not an option for us. Plus, we have the added disadvantage of being in a pedestrian village, which is not easily accessible. Our dedicated team members worked tirelessly on ways to bring a Sweet Basil quality meal to the homes of our locals and visitors. We had almost a month of trials (our “guinea pig” guests were happy with that!) until we figured the best way to offer this service. We wanted to keep the price point and profit margins low to give our locals a break. And our wines are priced below liquor store prices. Once our PPP funding came through, we were able to pay our staff and creatively offer work in zero-contact jobs (sewing masks, helping with social media, creating new logos for our new products, etc.) and partial contact jobs (our servers, bartenders and bus staff are your new delivery drivers).

How can the community support you?

Support is a tricky word because we are all struggling financially right now (hence our low price point). One of our team members said he ordered Chinese takeout for two last weekend and the bill came to $65. Our kits are three-courses for $50 for two … delivered! The main way our community can help is to spread the word of our new service and order a meal kit if they’re able. One of our longtime loyal guests from Chicago saw our Facebook post and ordered a meal for four to donate to a struggling family. They have committed to doing that once a week during the rest of this month.

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

Facebook and Instagram posts will be going out three to four times a week with a new menu and special add-ons each week. Think Mountain Standard’s iconic pimento cheese by the quart and much more.  

What’s the response been?

Guests have been raving about the experience so far. We have received great comments and fun photos from them. Guests say it’s a way to bring the Sweet Basil experience to their dinner table at an affordable price. Employees were all grateful when the PPP funding came through last month. It’s been a wonderful eye-opening experience getting calls, texts and emails from our employees asking what they can do to help. Even though we’re not requiring them to work, they want to feel helpful. Our kitchen manager and owner, Matt Morgan, helps me unload at food trucks and organize the pantry at the Salvation Army. Our more medically vulnerable employees are asked to stay at home and do jobs like sharing our posts to sewing masks.   

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

The question of the year! We are dedicated to these meal kits until Dec. 1 — maybe longer — even if restrictions loosen and we’re able to open half our dining room. We feel our community still needs this fabulous option for those who are medically vulnerable or just want to put a nice meal on the table for their family after a long day. We will also be expanding our offerings each week and including dishes from Mountain Standard. In late May, we’ll start offering to-go fully cooked meals like our whole wood-fired rotisserie chicken with sides, to-go picnic baskets and more.  

Name of Business: La Tour

Physical Address: 122 E. Meadow Drive Vail, CO 81657

Phone Number: 970-476-4403

Email: info@latour-vail.com

Website: www.latour-vail.com

Vail Daily: What goods or services are you offering at this time? 

La Tour: The restaurant is delivering oven-ready prepared meals from Vail to Dotsero and also offers curbside pickup. Please place orders one day or more in advance or by 1 p.m. for day-of orders to guarantee delivery. Curbside pickup is available from 11 a.m. to 2 p.m. Delivery is offered Wednesdays-Saturdays from 3-6 p.m.

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

LT: It’s a whole new area of business to change out our menu like this. We’re offering amazing prices (beef wellington for $18) and it’s been an adjustment, but it’s also been fun to get creative during these times. We’ve adjusted the menu and added things like Chicken Immunity Soup and are having fun with it. We even suggest wine pairings like portobello mushroom lasagna with a 2015 Colombera & Garella Nebbiolo from Italy.

VD: How can the community support you?

LT: Honestly, stock your wine cellar. Since we are able to offer boutique, specialty and cult wines through our purveyors, I can get killer stuff that is on-premises only, like single-vineyard bottles or Gran Cru wines from France, bottles that are only allocated to restaurants, etc., at liquor store prices. I can sell them to you until restaurants can open again (maybe on May 11?).

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

LT: Our website has our updated menu and we are communicating with our specials with our customers via Facebook, Instagram and Twitter.

VD: What’s the response been?

LT: Our customers have been so grateful! They are happy to speak with someone new, and we give virtual hugs over the phone. Even though we deliver, they say they are just happy to get out of the house and pick up their order. They say the food tastes amazing, and one person said it makes them feel more “human” to get to eat something different again. The staff is happy to be here, too. We’ve become a close-knit family since we only see each other these days. I have to tell them to leave at the end of their shift.

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

LT: Our plan is to continue to grow this new business of delivering meals, even delivering groceries and gourmet food products such as olive oils, salts, chocolates, etc. Look for our Mother’s Day baskets, which will be coming soon.

January 1 is known worldwide as New Years Day, but according to National Day Calendar (www.nationaldaycalendar.com), it’s also known as National Bloody Mary Day.

For decades, the bloody mary cocktail has been the go-to remedy for a hangover. Speaking of remedies, we stopped by Remedy Bar at the Four Seasons Resort and Residences Vail to ask beverage director, Steven Teaver about some of his tips on making a great bloody mary.

“It can be a kitchen sink type of thing, you can add any spices, vegetables, you can change the base spirit from vodka to tequila to whiskey to whatever you’d like,” Teaver said.

Teaver sticks to a more neutral spirit like vodka, Breckenridge Vodka to be exact. “You want something that has been distilled properly and doesn’t have a lot of long-chain alcohols that take your liver a while to break down. You want a quality spirit for sure,” Teaver said.

Flavored and infused vodkas can be used as the base spirit as well and Teaver suggests you try making your own – with bacon. It’s a process called fat washing where you take bacon fat and place it into a two-inch deep baking tray or cake pan. Pour the vodka in there, cover it and let it sit at room temperature for several hours. Put it in the freezer, the fat will congeal and you strain that off. “I think bacon-flavored vodka works well with the savory aspect of the bloody mary,” Teaver said.

Next, add tomato juice, V-8 or a pre-made mix. Teaver likes to add fresh carrot juice or tomato water to really thin it out. “Take some tomatoes, preferably an heirloom, you can use baby heirlooms in the winter, puree the tomatoes in a blender and then run it through a very fine mesh sieve. It’s going to pull the solids out and then you have tomato water,” Teaver said.

“Fish sauce is great, too, if you’re a little adventurous and a little bit goes a long way.”

Spice it up with Worcestershire sauce, soy sauce, Angostura bitters, horseradish, lemon, lime and season to taste with powdered garlic, Old Bay seasoning, fennel seed or caraway. What about adding espresso? View today’s video on www.vaildaily.com to learn more about how Teaver adds a jolt of caffeine and what else you can do to customize your bloody mary for National Bloody Mary Day.

Underground Sound Concert Series

It’s deal season this time of year and the discounts aren’t just reserved for restaurants, spa treatments and hotel stays. Add concerts at the Vilar Performing Arts Center to that list of off-season specials.

The Underground Sound Concert Series returns to Beaver Creek this weekend and lasts until Nov. 11. This annual fall event has been dubbed “love for the locals” and is a way for the Vilar Performing Arts Center to provide some great acts at an affordable price this time of year.

For 10 years, the Vilar has been hosting a variety of musical genres ranging from bluegrass to funk, blues, indie folk rock, soul and country. Past performers have included Brandi Carlile, Jerry Douglas, Elephant Revival, Lukas Nelson, Gregory Alan Isakov and Chris Thile.

Concert tickets are affordably priced between $28 and $38 for individual shows, but the real deal is in the Underground Sound Pass. For $125 you get seven shows, a drink at each show and it’s transferable, so you can share it with co-workers, friends or neighbors. Maybe trade out baby-sitting with your neighbors and enjoy a few shows this autumn.

Dates of the concerts range from weekends to weeknights so you can enjoy a concert experience as a date night to celebrate the end of the week or take a break from the daily grind and squeeze in a show during the workweek.

Discover new music this weekend. Ranky Tanky will kick off the season on Saturday at 7:30 p.m. Ranky Tanky hails out of Charleston, SC and is known for its jazz, funk, gospel and R&B sounds. For information on all of the artists, the Underground Sound Pass or individual tickets, go to www.vilarpac.org.

Vail Beaver Creek Restaurant Week

Vail Beaver Creek Restaurant Week continues through Sunday. Take advantage of the $20.19 specials at over 40 restaurants in Vail and Beaver Creek along with deals on hotels and spa treatments.

Last week, I had an opportunity to try the four-course meal at Tavern on the Square at the Arrabelle. It was a delicious deal that started out with an Italian white bean soup, followed by a baked burrata with Pomodoro sauce. For the third course, I got to choose my entrée. It was hard to pick between seafood cacciatore, lamb T-bone or beef bourguignon, so the chef let me try all three. For dessert, I saved room for autumn spice churros and the sugary spice and texture were a great way to complete the meal.

The menu changes nightly, so see what they are cooking up at the Tavern. The chefs have been having a lot of fun trying out new dishes and some of them may remain on the menu for the winter.

I also stopped into La Nonna Ristorante, which is offering its house-made pasta dishes for $20.19. Chef-owner Simone Reatti and his staff have been busy cranking out the same wonderful menu at discount prices as a thank you to the locals and visitors who have supported them since they opened La Nonna last winter.

I tried a few dishes on the menu, including spaghettini crostacei, ravioli tre funghi, and malfatti di ricotta. They’re so tasty, you may want to order two.

I can’t eat at all the restaurants during Vail Beaver Creek Restaurant Week, so I enlisted the help of Casey Russell, our arts and entertainment editor at the Vail Daily. Casey dined at Gessner at the new Grand Hyatt Vail (formerly Hotel Talisa) and tried sourdough toast with charred peppers, local honeycomb and local goat cheese-which used milk taken in both the morning and the afternoon for two different flavor profiles.

Casey loved the vegan butternut squash soup and the tomato and foraged mushroom tagliatelle with basil cream sauce, which in the winter, becomes a truffle sauce.

For an indulgent dessert, Casey said to try the peaches and cream cake with pistachio crust and mousse at Gessner. Its sweet flavor and light texture pairs well with fresh Palisade peaches and meringue kisses that decorate the slice.

Wherever you decide to dine, call for reservations in advance. These deals are very popular and you don’t want to be turned away if the restaurants can’t fit you in. For a full list of specials, go to www.diningwithaltitude.com.

Gear sales and swaps

Did you lose your gloves last year? Are you due for a new snowboard? Have your kids outgrown their snow pants? If you answered affirmatively to any of those questions now is the time to buy while area sports stores are having gear sales and swaps. Here are a few going on this weekend:

Sun & Ski Sports

Get the best deals of the year during the 3rd annual First Tracks Ski and Snowboard Blowout Sale. Ski and snowboard equipment and apparel will be discounted up to 50% off throughout the store through this Sunday. Make sure you ask them about how you can win a pair of Liberty Skis this weekend, too.

The junior ski and snowboard seasonal lease program is going on as well. You can lease skis, boots and poles or a snowboard, bindings and boots for $99. That price goes up to $119 after Nov. 29. Visit www.sunandski.com/avon-co for more information.

Charter Sports

The Empty the Warehouse Sale will be held at Charter Sports at the Christie Lodge location in Avon. They will be selling a lot of gear and that additional merchandise will spill out of the store and into the parking lot of the Christie Lodge, so be prepared to shop around to find everything you need.

Discounts start at 50% off on winter gear, outerwear and accessories. The discounts will increase as the weekend goes on, but keep in mind that sizes and brands and models of gear may be picked over. The event kicks off on Friday and runs through Sunday between the hours of 9 a.m. and 6 p.m.

Alpine Quest Sports

Thinking about getting into a new sport or upgrading your equipment? Now is the time to buy and sell new and used AT, Tele and Splitboard skis, boots and bindings. 

The Alpine Touring, Telemark and Splitboard Swap is this weekend at Alpine Quest Sports in Edwards. Drop off gear on Friday before 6 p.m. Sell your gear and get 100% of the selling price in store credit or 70% of the selling price in cash.

The annual sale and swap runs until Sunday. Call 970-926-3867 for more details or stop by their store in Edwards.

Oktoberfest in Gypsum

If you are considering buying a dirndl or lederhosen, I am going to encourage you to do so because you’ll have plenty of opportunities to wear the traditional grab. In Eagle County, we have had five, count ‘em, five Oktoberfest celebrations in the last six weeks (and that is not even counting the Oktoberfest celebrations in other mountain towns or in Denver). Things move down valley to Gypsum for this weekend’s Oktoberfest.

The Gypsum Chamber of Commerce, the town of Gypsum and a host of other sponsors are bringing out the traditional Bavarian costumes, games, brats and pastries. There is even a Bonfire Brewing beer named especially for the event: Gyptoberfest.

The Lundgren Theater will play host to the festival, which is free and open to the public on Saturday from 1-5 p.m. There will be music by A Band Called Alexis. Free pumpkins will be available in the pumpkin patch. For more information, visit www.gypsumchamber.com.

If you want to bring a taste of Oktoberfest home with you, stop by West Vail Liquor Mart and take advantage of some seasonal brew sampling. West Vail Liquor Mart will have oompah music, tons of giveaways and plenty of Oktoberfest beers to try on Friday from 4 to 6 p.m. German-style pretzels with beer cheese and mustard options will also be served. Learn more at www.westvail.com.

Fire Department Open House

In honor of National Fire Prevention Week, Vail Fire and Emergency Services is inviting the community to visit the West Vail Station for an open house on Saturday from 10 a.m. to 1:30 p.m.

The West Vail Fire House has become quite the attraction for kids. During the open house, kids can view the fire engines and the station up close. There will also be a kid’s obstacle course. Free hot dogs and chips will be served as well.

In recognition of National Fire Prevention Week, activities will center around fire safety information on smoke alarms, exit drills and carbon monoxide alarms presented by the Fire Prevention Division.

National Fire Prevention Week is Oct. 6 through 12 and this year’s theme is “Not Every Hero Wears a Cape – Plan and Practice Your Escape.” This campaign encourages everyone to create a home escape plan and not only come up with the plan but also practice it.

Between the open house at the West Vail Fire Station and school visits, representatives from Vail Fire will educate students on the importance of drawing a map of their home and practicing fire drills with family members. During the sessions, firefighters will be teaching children about closing doors to slow the spread of smoke, flames and heat. Students will also learn about staying outside of a building and not going back inside to retrieve belongings.

Vail Beaver Creek Restaurant Week

The seventh annual Vail Beaver Creek Restaurant Week kicks off Friday and will run through Oct. 6. This 10-day event excites foodies and those looking for deals at area hotels and spas during autumn in the Vail Valley. The $20.19 restaurant specials offer a chance to go for that expense dish and with hotels and spas offering discounts, you could make a staycation out of it or invite friends and family into town at a discount. If you’re celebrating a birthday, anniversary or just want a date night, take advantage of the savings this time of year.

Guests will quickly notice their favorite locations from the past six years are once again participating with new restaurants, lodges and spas joining this popular event.

At the Vail and Beaver Creek Chophouse, the lunch deal will feature a house salad, their Mountain Cheeseburger plus one topping and house dessert for $20.19. For dinner enjoy either the Loch Duart Scottish Salmon with summer sweet corn succotash, rock shrimp and roasted corn sauce or slow-cooked pork shank with green apple mustard, mascarpone polenta and fennel slaw.

Sweet Basil with have appetizer and drink specials for $20.19. A few to choose from: Salmon Tataki and their Perfect Margarita, a blend of Herradura Silver tequila, lime, Cointreau and Grand Marnier; chicken liver terrine and a glass of Tokaji wine; six oysters and a glass of sparkling wine.

Montauk Seafood Grill in Lionshead is doing the math for you with 40.38% off entrées. (That’s 20.19% times two). At Gessner at the Grand Hyatt Vail (formerly Hotel Talisa) enjoy $20.19 select bottles of wine in addition to two-for-one entrées with the purchase of an appetizer.

Hotels are offering attractive deals as well. The new Grand Hyatt Vail will have rates starting at $169. Montaneros Vail will offer 20% off its rates and the Antlers Vail has condos starting at $168 per night. The Sebastian Vail has its special fall staycation specials for Colorado residents from Eagle, Summit, Pitkin and Garfield Counties.

Spa deals can be found at the Allegria Spa at the Park Hyatt Beaver Creek, Bloom Spa at the Sebastian Vail, the Spa at the Sonnenalp Vail and Vail Athletic Club.

For the most updated list of deals, view the Dining at Altitude website at www.diningataltitude.com. Check back often, as more specials may be added.

Oktoberfest at the Sonnenalp

Just when you thought it was safe to put away the lederhosen, the Sonnenalp Vail is hosting another Oktoberfest celebration this Saturday. The Sonnenalp typically hosts a few of these traditional beer fests around Memorial Day and July 4. This last event lines up with the official Oktoberfest celebration in Munich, Germany, which kicked off last Saturday and runs through Oct. 6.

The family-run hotel, which has roots that date back to 1919 in Bavaria, Germany, will provide the most authentic backdrop of all the Oktoberfest celebrations held in the area. The dirndls and lederhosen you see the staff wear aren’t just brought out for this day, it’s the uniform they don throughout the year.

There will be classics such as bratwurst with sauerkraut and specialty dishes like kasespatzle and apfelstrudel will also be on hand. Their pretzels will be served with dark ale mustard, Erdinger beer cheese sauce and apple butter. Seating will be classic beer garden style on a first-come, first-served basis.

There will be beer to wash it all down. The Sonnenalp has paired up again with Erdinger beer from Erding in Bavaria. Big steins will be filled with a few different varieties.  

Providing the music will be Those Austrian Guys playing classic folk tunes and the chicken dance. The event runs from 2 to 8 p.m. Fall lodging specials are available in case you want to remain in the Bavarian vibe and stay right at the hotel. For more information, please visit www.sonnenalp.com.

Wild West Day

Wondering where all the families are on Sunday? You’ll find them at 4 Eagle Ranch for Wild West Day. Hundreds of families will be having a great time while supporting and raising money for nine public elementary schools in Eagle County.

The 29th annual event is put on to enhance the education of the children through each school’s PTA/PTO and Education Foundation of Eagle County (www.efec.org). This local hoedown is filled with fun, games and entertainment for the whole family from 10 a.m. to 3 p.m.  Get there early and take part in the Wild West Great Stampede hosted by the Kids Adventure Games on Sunday morning. This event will be more of an obstacle course style race this year. Registration is from 8:45 to 9:15 a.m. and the race starts at 9:30 a.m.

The silent auction, featuring all sorts of spa deals, restaurant deals and gift cards, is already live online so you can peruse it at your leisure but keep in mind, the auction closes on Oct. 5. Western fun and activities can be found around the ranch and rumor has it that the dunk tank and the open mic for aspiring singers may show up again.

In addition to Wild West Day, the Wild Wine Tasting will be held on Friday at the beautiful and rustic SaddleRidge restaurant in Beaver Creek. Boone’s Wine and Spirits is bringing out a huge wine selection, plus there will be appetizers and dessert from SaddleRidge and Mountain Flour. There’s also a silent auction featuring exclusive auction items available only at the Wild Wine Tasting.

To get tickets for Wild West Day, Wild Wine Tasting or to view the auction items go to www.efec.org.

Vines at Vail Wine Crush

Speaking of wine, why not join in the winemaking process by visiting Vines at Vail? This modest mountain, boutique winery hosts its 29th annual crush this weekend at its location at 4 Eagle Ranch.

Come out between 10 a.m. and 3 p.m. on Friday and from 10 a.m. until about 2 p.m. on Saturday for the crush, which starts the fermentation process. Also on Saturday, be a part of the “I Love Lucy” costume contest reminiscent of that famous scene where Lucille Ball was stomping grapes with her feet. Look for inspiration for costumes on the Internet by searching “Lucy grape stomp outfit” and you’ll see plenty of ideas.

When you hear Vines at Vail you may wonder where their grapes come from. Although there are some vineyards in western Colorado, all of the Vines at Vail grapes come from Lodi, Stockton and Amador, California.

“We are hands-on with every process of making wine. All of our patrons love to touch, taste and be a part of it because no one in the valley does this,” said Patrick Chirichillo, founder, owner and winemaker at Vines at Vail. To learn more or to get signed up for the event, visit www.vinesatvail.com.

Walk to End Alzheimer’s

The second annual Vail Valley Walk to End Alzheimer’s will take place at the Brush Creek Park and Pavilion in Eagle on Saturday morning. The Walk to End Alzheimer’s is part of the walks held nationally by the Alzheimer’s Association. The walk is one of six held in Colorado. There are 600 held throughout the nation each year.

According to its website, the mission of the Alzheimer’s Association is to eliminate Alzheimer’s disease through the advancement of research; to provide and enhance care and support for all affected; to reduce the risk of dementia through the promotion of brain health. It’s a daunting task, but one that is necessary, especially when you consider the statistics on the website:

• Between 2000 and 2017, deaths from Alzheimer’s have increased by 145%.
• In the United States, someone develops Alzheimer’s disease every 65 seconds.
• Alzheimer’s Disease is the sixth-leading cause of death in the United States.
• In 2018, more than 16 million caregivers of people living with Alzheimer’s disease or other dementias provided an estimated 18.5 billion hours of unpaid care, a contribution to the nation valued at more than $234 billion.
• In 2019, Alzheimer’s disease will cost the United States $290 billion. This number is projected to rise to more than $1.1 trillion in 2050.

Those statistics are why it’s now being called an epidemic in the U.S. and the Alzheimer’s Association is leading the charge for Alzheimer’s care, education and research and is making sure that every level of government is hearing this. 

Register online in advance or register at the event starting at 8:30 a.m. and the program begins at 9:30 a.m. followed by the walk at 10 a.m. Walking in the event is free, but feel free to donate to help the Alzheimer’s Associate keep this disease at the top of minds of researchers and the government. Set up a team or join a team and wear purple to the event if you have it. The walk is a moderate two-mile walk around the Brush Creek Park and downtown Eagle Ranch. Bring the whole family and dogs are welcome, too.

Alzheimer’s is the only top ten causes of death in America that cannot be prevented, cured or even slowed. If Alzheimer’s touches you or someone you know, gain some hope by joining the walk on Saturday. For more information and to sign up in advance go to www.alz.org/walk. Join me if you want someone to walk with. I’ll be walking for my dad who is currently suffering from Alzheimer’s.