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Chefs to give outdoor cooking classes in Vail

Vail Daily staff report
newsroom@vaildaily.com
Vail, CO Colorado

VAIL – Vail Valley chefs will conduct live cooking demonstrations in the coming weeks as part of the Betty Ford Alpine Gardens’ second annual Chefs in the Gardens series in Vail.

The hour-long demonstrations, which will showcase locally grown and organically produced ingredients, are free to the public and will take place from noon to 1 p.m. in the Children’s Garden, near the Schoolhouse gift shop and museum in Vail’s Ford Park.

Executive Chef Richard Bailey of The Lord Gore Restaurant, at the Manor Vail Lodge, kicks off the series on Monday. He’ll prepare a summery menu of organic greens with toasted almonds, Colorado goat cheese and citrus, truffle vinaigrette; seared Scottish salmon, sauteed spinach and mashed potatoes with roasted pepper coulis and basil aioli; and strawberry shortcake with almond peppercorn cookies and vanilla, ginger simple syrup.



“My goal is always to serve the best possible food with only the freshest ingredients,” says Bailey, a Sonoma, Calif., native who has worked in resort towns around the country, including Napa Valley, Sonoma and Sausalito in California, and Nantucket, Mass. “The best way to do that is by using local, sustainable foods. Think global; buy local.”

Chefs in the Gardens continues July 1 with Executive Chef Armando Navarro of Larkspur Restaurant and on July 22 with Executive Chef Jeremy Kittleson of Restaurant Avondale. Bailey will returns to conclude the series on Aug. 26.



For a complete events schedule or more information, call 970-476-0103, ext. 3, or visit http://www.bettyfordalpinegardens.org.


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