Hike, wine and dine for Vail Valley cancer patients | VailDaily.com
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Hike, wine and dine for Vail Valley cancer patients

Vail Daily staff reportnewsroom@vaildaily.comVail, CO Colorado
Vail Daily File photo/Kristin AndersonParticipants in the Vail Valley's first ever Hike, Wine and Dine event happening Saturday in Beaver Creek will dine on food from local restaurants, including the Beaver Creek Chophouse's crab cakes with red chimichurri sauce.
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VAIL – Hikers participating in the Vail Valley’s first annual Hike, Wine & Dine on Saturday will raise funds for Jack’s Place, a place for patients who are receiving treatment Shaw Regional Cancer to stay. The four- or six-mile hike will take place on Beaver Creek Mountain and feature food from The Osprey, Spago, Dusty Boot, Rimini, Grouse Mountain Grill and the Beaver Creek Chophouse at various stations along the trail. There will be food and wine at the Chophouse at the end of the hike. “The fall colors should be at their peak, adding to the entire experience,” says Brandon Mays, Jack’s Place House Manager. The hike costs $100 per person before Friday and $125 on Saturday. That includes food, wine and a commemorative gift. All proceeds go to Jack’s Place.”Since opening in March of 2007, Jack’s Place has provided more than 2,000 nights of safe and comfortable accommodations for patients of Shaw Regional Cancer Center and their caregivers,” Mays says. “There is no financial obligation for patients staying at Jack’s Place; we run entirely on donations and fundraising.”Hike, Wine & Dine is limited to 200 participants. The event is sponsored by Beaver Creek Resort Company and starts at 10 a.m. at the base of Centennial Lift at Beaver Creek. Participants registering the day of the event must register at the base of the lift at 9:30 a.m.; those pre-registering should e-mail Brandon Mays at mays@vvmc.com or call 970-569-7645.

Spago – Italian pasta soupThe Osprey – Sweet potato enchiladas with red chile moleGrouse Mountain Grill – Pastrami-cured wild salmon with roasted heirloom potatoes, lemon creme fraiche and dillDusty Boot – Seafood ceviche served in a cucumber wedge and topped with avocadoBeaver Creek Chophouse – Chophouse crab cakes with red chimichurri sauceRimini – Tart frozen yogurt with fresh peaches, homemade granola and drizzled honey


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