Cooking demonstration at Vail’s Betty Ford Alpine Gardens Thursday
Chef Michael Connolly’s love and passion for food began at a young age; standing next to his grandmother’s stove on a milk crate, he would observe his grandma prepare meals. Now chef Connolly is the executive chef at Adams Mountain Country Club. He will display his own cooking and pickling methods at Betty ford Alpine Gardens’ chef demonstration today at noon.
In addition to his role at Adams Mountain Country Club, Connolly is the proprietor of Red Canyon Spice Company. Connolly trained at Boston University Restaurant and Hotel Program and the Baltimore Culinary Institute in Ireland. Also a certified sommelier, Connolly has been an executive chef in Cordillera, Brightwater and has been instrumental in several restaurant start-ups.
“I enjoy combining high quality and fresh ingredients to create a meal that provide diners an escape from their everyday lives,” Connolly said.
Connolly will prepare a quinoa salad with home-made vinaigrette, reveal pickling techniques and other cooking tricks during his demonstration. The cost of the program is $5 per person and includes samples of each dish.
In February 2009, Connolly launched Red Canyon Spice LLC, which offers an array of hot sauces, spices and gourmet ketchups. In 2012, he earned the first place Scovie Award for his Raptor Hot Sauce. The sauces are available locally at Kitchen Collage in Edwards or at http://www.redcanyonspice.com.
Betty Ford Alpine Gardens is celebrated as the highest elevation botanical garden in the world. It is a non-profit organization sustained through donations and membership. For more information, call 970-476-0103, ext. 3 or visit http://www.bettyfordalpinegardens.org.
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