Beav’s Golden Eagle restaurant to host wine dinner
Vail CO, Colorado
BEAVER CREEK, Colorado ” Locavores, unite. It is possible to support Colorado farmers in the winter; just drink their wine and spirits. And you don’t even have to do it for eco-friendly moral reasons ” they’re good without footnotes or explanations. The Golden Eagle in Beaver Creek is celebrating Jack Rabbit Hill wines and Peak Spirits vodka, grappa, eau-de-vie and brandy Monday at 6:30 p.m. with a five-course dinner.
Lance and Anna Hanson own the organic Jack Rabbit Hill estate winery, as well as the Peak Spirits distillery. They’ll be in town to eat, drink and be merry.
“There’s nothing wrong with people thinking that they should be drinking early and often,” assured Lance. “Especially if it’s certified organic. You can’t go wrong. We all know that organic ingredients taste better, have more character and are more expressive.”
Executive chef Marshall Blanchard’s menu includes seared sea scallops with vanilla-scented sweet potato puree and micro shiso, crispy moulard duck breast with licorice root and mandarin gastrique, five-spiced antelope with a truffle ponzu and carrot “vermicelli” and flourless chocolate cake with port syrup. Egads. From vodka drinks to a monster of a vintage, the 2006 Barn Red, guests will be able to get an handle on the variety of Jack Rabbit Hill’s offerings. And face it, it’s a fun way to learn.
The dinner is $110, which includes food, drinks, tip and gratuity. For more information call the restaurant at 949-1940 or read the Vail Daily’s upcoming story in the Monday edition, page B1.
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