The French Press
Gore Range Brewery
Open for breakfast, lunch and dinner, The French Press in Edwards has plenty of cause to serve zesty salads. The scallop salad is a favorite, which includes seared scallops over mixed greens, tossed with a subtle maple vinaigrette and topped with flash-fried sweet potatoes. It’s the best kind of decadence: tastes downright naughty, is only slightly mischievous. “The combination is simple but spectacular,” said owner Zak Stone. What’s the secret? “It still comes down to the fact that good ingredients make great food. It’s wonderfully simple but really good. I’m an L.A. boy, so salads are important to me. ” Other seasonal salads are featured occasionally. Stone and executive chef Juan Anon’s Eagle project, Angelino, is going to be open for lunch ” with salads ” at the end of February. They’re already serving dinner.
At the Gore Range Brewery in Edwards you could spend a month of Sundays eating the GRB chopped salad. Lettuce, avocado, tomatoes, blue cheese, corn and tortilla strips are chopped up with chicken and tossed with a citrus vinaigrette. The result is one light-but-filling entree. Beaver Creek’s Golden Eagle restaurant has a verdant, warm patio in the summertime. But regardless of the season, executive chef Marshall Blanchard’s concoctions taste fresh. Try the ahi and beet carpaccio salad, made with seared ahi, roasted Chiogia beets, tossed with a white truffle and cilantro oil and topped with shaved cave-aged goat cheese. Yep, it’s good. And the service is genuine.