Beaver Creek Winter Culinary Weekend returns with new events, Jan. 19-22
Beaver Creek chefs
• Brian Ackerman, executive chef and general manager, Splendido at the Chateau
• David Gutowski, executive chef, Grouse Mountain Grill at The Pines Lodge
• Adam Roth, executive chef, SaddleRidge
• Kirk Weems, executive chef, Allie’s Cabin
• Hugh Acheson, judge on Bravo’s “Top Chef” (Atlanta)
• Maycoll Calderon, chef-owner, Huset Cocina de Campo, Hanky Panky (Mexico City)
• Carla Hall, co-host of ABC’s “The Chew” (Nashville)
• Gabriel Kreuther, chef-owner, Gabriel Kreuther (New York City)
• Tobie Pottuck, Fifteen Restaurant (Melbourne, Australia)
• Suzanne Tracht, chef-owner Jar Restaurant (Los Angeles)
BEAVER CREEK — Tickets are on sale now for the 2017 Beaver Creek Winter Culinary Weekend, taking place Jan. 19-22.
Throughout the long weekend, attendees can pick and choose events to create a customized menu of food, wine, spirit and mountain experiences, featuring food prepared by internationally renowned guest chefs and celebrated host chefs, visits from winemakers, interactive cooking demonstrations and apres-ski events.
Per-person ticket prices include tax and service gratuity at each event; additional fees apply. Any gratuities for valet, coat check, etc., are at the discretion of each guest. A portion of ticket sales from Beaver Creek Winter Culinary Weekend is donated to the Bright Future Foundation, Eagle County’s community-based domestic violence and sexual assault agency For tickets and more details, visit http://www.beavercreek. com/culinary.
Thursday, Jan. 19
• 7 p.m. — Allie’s Cabin Featured Wine Dinner, Allie’s Cabin (new event): Ticket holders will arrive at Allie’s Cabin, one of Beaver Creek’s three private on-mountain, fine-dining cabins, via open-air sleigh for a gourmet culinary experience prepared by Allie’s Cabin executive chef Kirk Weems, illuminated by Thursday Night Lights Fireworks.
Friday, Jan. 20
• 7:30 to 10 a.m. — White Glove First Tracks, Centennial Express Lift and Allie’s Cabin (new event): Ticket holders load the Centennial Express Lift an hour before the mountain opens for a private, guided tour of the mountain followed by a five-star gourmet breakfast at Allie’s Cabin prepared by Weems and guest chef Maycoll Calderon, $150.
• 9:30 a.m. to 2 p.m. — Snowshoe & Gourmet Lunch, Beaver Creek Mountain and Grouse Mountain Grill at The Pines Lodge: Ticket holders take a guided snowshoe tour of the Beaver Creek Nordic Sports Center and McCoy Park, followed by a multicourse lunch prepared by Grouse Mountain Grill executive chef David Gutowski and guest chef Gabriel Kreuther, with wine pairings from Aratas Napa Valley, $150.
• 3 to 6 p.m. — Apres Ski Beer Garden, Beaver Creek Village: Beaver Creek Village will be transformed into an outdoor beer hall, with traditional long tables, live music, food, games and plenty of heaters to stay warm. No tickets required; food and beverage available for purchase.
• 6 to 10 p.m. — Guest Chef Dinner by Carla Hall, SaddleRidge: Guest chef Carla Hall will prepare a wine-paired, four-course dinner with winemaker Andrew Schweiger, of Schweiger Vineyards, amidst the frontier artifacts — including Geronimo’s tomahawk and Gen. George Armstrong Custer’s hat and canteen — of SaddleRidge, $180.
• 7 to 10 p.m. — Dinner at Splendido with Guest Chef Hugh Acheson, Splendido at the Chateau: Splendido executive chef Brian Ackerman and guest chef Hugh Acheson will prepare a multi-course dinner with wine pairings selected and presented by the winemakers from Chateau Potelle, $200.
• 8 to 11 p.m. — Mules & Manhattans, 8100 Private Dining Room at the Park Hyatt Beaver Creek: This speakeasy-inspired soiree features handcrafted cocktails and food bites, plus music from a live swing band, $50.
Saturday, Jan. 21
• 9:30 a.m. to 2 p.m. — Ski.Eat.Ski, Beaver Creek Mountain and Zach’s Cabin: Explore intermediate and advanced terrain in a small group with Beaver Creek ski instructors, getting tips and techniques throughout the day, followed by a gourmet wine-paired lunch created by guest chef Tobie Puttock and winemaker Mark Vlossak, from St. Innocent Winery, $140 (price does not include lift ticket or ski equipment).
• 11 a.m. to 2 p.m. — Cooking Demonstration & Lunch, Splendido at the Chateau: Ticket holders watch as guest chef Suzanne Tracht takes over Splendido at the Chateau’s demonstration kitchen, followed by lunch paired with wines from Sterling Vineyards and winemaker Mari Coyle, $140.
• 3 to 6 p.m. — Strolling Apres, Beaver Creek Village: Gain exclusive access to food and drink specials at participating Beaver Creek’s restaurants by downloading the Winter Culinary Wine & Dine Card.
• 7 to 10 p.m. — Grand Tasting, Ford Hall at the Park Hyatt Beaver Creek: Guest chefs from around the world, including Hugh Acheson, Carla Hall, Maycoll Calderon, Gabriel Kruether, Tobie Puttock and Suzanne Tracht, join Beaver Creek chefs to create bites for this tasting experience, served alongside wine, spirits and music, $175.
Sunday, Jan. 22
• 1:30 to 6:30 p.m. — Snowshoe & Sunset Supper at Trappers Cabin: The afternoon begins with a guided snowshoe tour of McCoy Park, culminating at Trappers Cabin, an on-mountain log cabin located at 9,500 feet. Ticket holders are offered slippers and warm drinks upon arrival, followed by an intimate wine-paired supper from Monchiero Carbone, led by Suzanne Hoffman, author of “Labor of Love: Wine Family Women of Piemonte,” $200 (price includes snowshoe equipment and passenger lift access).
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