From the farm to your table in Vail
July 16, 2010
VAIL – Talk about a tart full of Colorado goodness. Matt Limbaugh, the sous chef at Restaurant Kelly Liken, is making a strawberry rhubarb and goat cheese tart at the Vail Farmer’s Market on Sunday using as many Colorado ingredients as he can. The goat cheese is from Haystack Farms in Boulder. The rhubarb and strawberries are from Grant Family Farms in Wellington. He and pastry chef Megan Kaminski will top the tart with a savory peach compote made from peaches grown by Wynn Farms in Palisade and fresh thyme and basil from Morales Farm in Granby.
“I think it’s cool to show people that you can grab stuff from the Farmers Market and go home and easily throw together a nice dish that’s sophisticated even though it’s not that hard to do,” Limbaugh said.
Limbaugh is one of three chefs participating in the Farm to Table tour, being sponsored by Hyundai and Food Network Magazine. The event will include cooking demonstrations, food samples, and tips from top local chefs. Armando Navarro of Larkspur will also attend, and make a corn soup, while Paul Ferzacca and Kevin Rundle of La Tour Restaurant will make a couscous salad with summer vegetables.
A similar event took place at the market last year, though with different sponsors. Chefs from Kelly Liken and La Tour also participated last year. This is Larkspur’s first year being involved with the Farm to Table event.
“The Vail Farmers’ Market likes to host Farm to Table events because it truly brings out the sense of community,” said Angela Mueller, director of the Vail Farmers Market and Art Show. “We see the chefs that work here demonstrating for everyone how anyone can purchase the ingredients and make their amazing recipes at home.”
The chefs will take turns demonstrating how to make a dish and sharing cooking tips. Attendees can taste each dish. Recipe cards will be passed out so people can recreate the dishes at home. Representatives from Food Network Magazine will hand out market totes and the latest copy of the magazine.
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As for Limbaugh, it’s only his second time cooking in front of an audience – but he’s not nervous. Maybe that’s because his first time was on Iron Chef America last October when he was Kelly Liken’s sous chef on the show.
“I’m pretty confident in what I want to make on Sunday – something that’s more complex that people might not think about making,” he said. “Plus I’ll be busy on stage the whole time, so that’s good.”
High Life Editor Caramie Schnell can be reached at 970-748-2984 or firstname.lastname@example.org.