A sneak peek at Taste of Vail | VailDaily.com
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A sneak peek at Taste of Vail

Daily Staff ReportVail CO, Colorado
Special to the DailyCurtis Lincoln of the Brown Palace Hotel in Denver, is one of 35 guest chefs at this years Taste of Vail.
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VAIL, Colorado Taste of Vail is gearing up for a new celebration of food, wine and skiing at the 18th annual festival in April.

The four-day event runs from April 2 to 5 and will feature a variety of events from cooking seminars with guest chefs throughout the Vail community to a Grand Tasting Dinner and Dance. Taste of Vail will feature 35 guest chefs and owners and sommeliers from more than 50 wineries, with all proceeds contributed to a variety of Vail Valley charities.The fourth annual Colorado Lamb Cook-Off in Vail Village kicks off the festival. Guests are invited to sample an array of lamb dishes prepared by Vails chefs and restaurants, guest chefs and the Colorado Lamb Board. The dishes range from classic lamb chops to exotic recipes and combinations. The food is complemented by wine selections from the top wine makers and winery owners in the world.The Apres Ski Tasting features sommeliers and winery owners offers tastes of pinot noir, chardonnay, Riesling, zinfandel, sauvignon blanc, shiraz and many more varieties. This year, the tasting is titled Life Beyond Chardonnay, Cabernet & Merlot. Held on the third day of the festival, the Mountain Top Picnic takes guests 10,350 feet above sea level to Eagles Nest on Vail Mountain. Look for an igloo martini bar at the picnic. That night, a Chef Showcase Dinner at the Ritz-Carlton, Bachelor Gulch tops off the day.The Grand Tasting Dinner, held at Vail Marriott Mountain Resort & Spa, marks the end of the four days. Attendees will sample various dishes and wine.Guest chefs at the dinner and events throughout the festival include: Michel Nischan of Dressing Room, in Wesport, Conn.; Tony Aiazzi of Aureole in New York; Joseph Manzare of Zuppa in San Francisco; and Curtis Lincoln of The Brown Palace Hotel in Denver.


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