James Beard Dinner returns to Larkspur for Taste of Vail | VailDaily.com

James Beard Dinner returns to Larkspur for Taste of Vail

Thomas Salamunovich, host, Larkspur Events and Dining, Vail.
Special to the Daily |

If you go …

What: James Beard Celebrity Chef Tour.

The chefs:

• Thomas Salamunovich, host, Larkspur Events and Dining, Vail

• Paula Turner, Larkspur, Vail

• Max MacKissock, Bar Dough, Denver

• Bryan Dayton, Acorn, Denver, and OAK at Fourteenth, Boulder

• Paul Anders, Sweet Basil, Vail

• Jennifer Jasinski, Bistro Vendome, Denver

• Troy Guard, TAG, Denver

• Mark Metzger, St. Julien Hotel & Spa, Boulder

When: 5-11 p.m. Friday, April 1.

Where: Larkspur Restaurant, 458 Vail Valley Drive, Vail.

Cost: $195 per person.

More information: Visit http://www.eventbrite.com/e/james-beard-foundation-celebrity-chef-tour-2016-tickets-20113100826 for details and to purchase a ticket.

James Beard Celebrity Chef Tour dinner menu

• Paula Turner, Larkspur — Two ocean crudo, uni vinaigrette, coconut emulsion, micro easter egg radish, nasturtium greens.

• Jennifer Jasinski, Bistro Vendome — Scallop, foie gras, bok choy kimchi and kumquat.

• Troy Guard, TAG — Colorado lamb, sunchokes puree, pickled ramps, lamb tongue.

• Paul Anders, Sweet Basil — Rabbit boudin blanc, charred spring onion brodo, peas, snap peas, celery root, pea tendrils.

• Max MacKissock, Bar Dough — Porchetta, rhubarb soffrito, green strawberry mostarda, green garlic potato puree, asparagus

• Mark Metzger, St. Julien Hotel & Spa — Parker house rolls; chocolate and graham layer cake, marshmallow panna cotta, fudgesicle sorbet

VAIL — Bring on the chefs and all of their courses. The James Beard Celebrity Chef Tour is back in town this year for Taste of Vail. The six-course dinner will be held at Larkspur Restaurant on Friday, April 1, featuring top talent from the Front Range and the Vail Valley.

“This was such a successful event last year for everyone that was part of it — guests, celebrity chefs and the Larkspur team — that there are so many things to be excited about for April 1,” said Paula Turner, Larkspur Restaurant’s executive chef. “First and foremost, we are looking forward to our guests enjoying an incredible meal created by the minds of some of the best and most diverse chefs in Colorado.”

Innovative Menu

Turner and her team will be providing passed hors d’oeuvres and the first course for dinner.

“I am really looking forward to a wonderful collaboration of amazing culinary talent.”Mark MetzgerPastry chef, St. Julien Hotel, Boulder

Participate in The Longevity Project

The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.

“We are creating a basil-fed escargot pot pie with morel mushrooms and spring ramps,” she said. “For our course, we are first, we are doing a two ocean crudo — tuna and fluke, uni vinaigrette, easter egg radish, haas avocado and nasturtium greens.”

Mark Metzger, pastry chef at the St. Julien Hotel in Boulder, previously worked at Larkspur Restaurant. He said he is looking forward to being back in his “old stomping ground.”

“I have helped friends with James Beard dinners, but this is the first for me with my name on the bill,” Metzger said. “I am really looking forward to a wonderful collaboration of amazing culinary talent.”

Visiting chef Jennifer Jasinski, of Bistro Vendome in Denver, won the James Beard Award for Best Chef in the Southwest in 2013. She has done multiple dinners at the James Beard House in New York and Friends of James Beard dinners in Arizona and Los Angeles.

“I am looking forward to being around other great chefs and learning new things from each other,” Jasinski said of the collaborative dinner.

Jasinski will be making a dish of seared Georges Bank sea scallops with Hudson Valley foie gras, kumquats two ways and bok choy kimchi.

Some of the wines that will be served at the James Beard dinner include Elk Cove pinot gris, Clif Family Winery grenache, Guy Saget Marie de Beauregard vouvray, Jeff Runquist Sisters Vineyard pinot noir.

“Dessert will be a play on an old fashioned s’mores,” Metzger said. “Graham layer cake with fine chocolate and fresh-made marshmallow, and some other fun stuff. Its flavors are time-tested and approved.”

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