Liken to host weekly harvest suppers in Vail | VailDaily.com

Liken to host weekly harvest suppers in Vail

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

VAIL, Colorado – Starting June 17 through Sept. 16, Restaurant Kelly Liken celebrates the summer harvest from Colorado’s finest farmers, artisans and purveyors found throughout the state with the debut of its weekly Summer Harvest Sunday Suppers. In conjunction with the opening of the Vail Farmer’s Market on June 17, chef and owner Kelly Liken highlights the finest ingredients and products in season to inspire her spontaneous menu that will change weekly.

“I feel like a kid in a candy store with the endless rows of produce and products from across the state all in one place,” Liken says. “Sundays have really become a night for the locals and the people who make up Vail to enjoy good food, great music, and the best Colorado has to offer.”

Liken forages the Vail Farmer’s Market every Sunday morning to source her three-course Harvest Sunday Supper menus. Kelly is inspired by the vibrant colors and bounty of flavors at the market as she samples the various fresh vegetables, fruits and products. It also gives her a chance to talk to the farmers and purveyors from throughout the local agricultural community about the season and what they are most excited by. On Aug. 12, Liken will host special guest cookbook author and food writer Eugenia Bone for an all-fungi Harvest Sunday Supper and book signing in collaboration with Bone’s newest book “Mycophilia: Revelations from the Weird World of Mushrooms.” Liken will showcase mushrooms grown throughout the Vail Valley and Rocky Mountain regions for the fungi-forage three-course menu as well as address guests during the dinner with Bone on the mysteries of mycology. The menu will change every Sunday.

Diners can also follow Liken on Twitter on Sunday afternoon for a glimpse of some of the ingredients that may be featured on the menu that evening. An example of Harvest Sunday Suppers dishes may include a selection of the following:

First course

Vanilla-scented Colorado carrot soup

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Julienne watercress, candied citrus zest

Grilled sweet corn and summer green salad

Sweet corn vinaigrette, fine herbs, heirloom tomatoes, fresh goat cheese

Second course

Pan-seared diver scallops

Colorado corn-studded creamy grits, chanterelle mushrooms, roasted red pepper romesco

Roasted duck breast

Sweet corn-potato gnocchi, thyme scented palisade peach chutney, cardamom-laced duck reduction

Caramelized cauliflower aggnolotti

Japanese eggplant caviar, fresh tomatoes, Carol’s amazing basil

Third course

A trio of Rocky Ford cantaloupe

Creamy cantaloupe sorbet, vanilla-scented cantaloupe juice shooter, lime-kissed cantaloupe ceviche

Libations served during summer will include Kelly’s own hand-crafted seasonal cocktails, such as Kelly’s Favorite Refresher featuring Leopold’s Colorado Whiskey, a splash of port, and fresh lime ($14); The Dill Pickle Dirty Martini featuring Cap Rock Vodka and housemade pickle juice ($14); or the Aloha Margarita with house-infused hibiscus sweet tea, Hornitos Tequila, and fresh orange juice ($12), offered at the bar. Wine director and Kelly’s husband and business partner, Rick Colomitz, will offer wine pairings with each course starting at $15, including wines from local family-run boutique wineries such as 2006 Canyon Wind Sauvignon Blanc, 2007 Plum Creek Cabernet Sauvignon, 2008 Jack Rabbit Hill “Mitzis,” and a Biodynamic Riesling. Diners will also enjoy live music from the Tony Gulizia Band who will be performing bossa nova, jazz, and samba style music every Sunday throughout the evening along with other special guest musical acts in collaboration with the Vail Jazz Foundation.