A course in condiments in Beaver Creek
VAIL, Colorado – Just in time for the holiday entertaining season, Chef Pascal Coudouy will host a condiment preparation demonstration on Friday from 5 to 7 p.m in the private dining room of 8100 Mountainside Bar & Grill at the Park Hyatt Beaver Creek. Guests are invited to watch as 8100’s acclaimed Executive Chef demonstrates how to prepare homemade condiments such as ketchup, mayonnaise, aioli, ranch dressing, barbecue sauce and cocktail sauce. The cost is $10 and includes food and wine tastings during the demonstration and a sample of one of Chef Coudouy’s homemade condiments to take home.”Sauces and other accoutrements are actually quite easy to prepare and don’t contain all the preservatives that store-bought condiments do,” says Chef Pascal Coudouy. “This evening will introduce guests to the techniques that will allow them to prepare these condiments in their own kitchens.” Following the demonstration, guests can enjoy the farm to table menu at 8100 Mountainside Bar & Grill, receiving 25 percent off (not including tax and tip) their entire bill. Additionally, diners who spend $100 (not including tax and tip) will receive a $25 gift card for their next visit to 8100 Mountainside Bar & Grill. For more information or to make dinner reservations after the event, visit http://www.8100barandgrill.com or call 970-827-6600.Make your own sauceCocktail sauce4 cups Ketchup4 tablespoons horseradish1 tablespoon lemon juice1 tablespoon Worcestershire1 tablespoon hot sauce Mix all ingredients together. Chill. Colorado whiskey barbecue sauce1/2 onion, minced 4 cloves garlic, minced3/4 cups Bourbon whiskey1/2 tablespoon black pepper1/2 tablespoon salt2 cups Ketchup3/4 cups tomato paste 1/3 cups apple cider vinegar2 tablespoons Liquid Smoke1/4 cups Worcestershire1/2 cup brown sugar1/2 cup molassesHot pepper sauce, to taste Combine onion, garlic and whiskey in a sauce pot and simmer for 10 minutes. Mix in the remaining ingredients. Bring to a boil and reduce heat to medium low. Simmer for 20 minutes. Strain sauce and cool.