Liken will appear on ‘Today’ on Thursday, talk about fall dishes |

Liken will appear on ‘Today’ on Thursday, talk about fall dishes

Daily staff report
Vail, CO Colorado
Special to the Daily

VAIL, Colorado – On Thursday, Vail chef Kelly Liken will make an appearance on NBC’s “Today” show at 9:40 a.m. with hosts Al Roker, Natalie Morales and Savannah Guthrie.

“Diners who come to my restaurant are on vacation, and they are looking for a unique and memorable dining experience that they can’t have anywhere else,” Liken said. “As I create the menu, I also love to think about how my food can translate to the home chef. I am looking forward to sharing a taste of Colorado with America through the recipes that I will be demonstrating for the show.”

Featuring recognizable celebrity chefs and restaurateurs, as well as professional culinary experts from throughout the country, “Today’s Kitchen” will feature Liken speaking about seasonal fall dishes and recipes highlighting the bounty of winter squash. Liken will instruct viewers on tips for selecting the best winter squash at your local market and the best time of year, proper preparation and versatility of winter squash in various recipes. Types she will be using include acorn, butternut and spaghetti squash.

Liken will demonstrate how to make her winter squash lasagna, a popular winter dish served at Restaurant Kelly Liken in Vail. Additional dishes that will be demonstrated will include Liken’s acorn squash soup, pickled butternut salad and pumpkin cheesecake.

Cocktail enthusiasts also will get a taste of winter squash with Liken’s seasonally inspired pumpkin-pie martini.

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.

Restaurant Kelly Liken focuses on locally sourced ingredients and products. Conceptualizing a dish for the menu is completely inspired by the vegetable she has sourced from local farmers, or foraged, which is the star of the meal.

“Fall is a beautiful time in Vail,” Liken said. “However, come winter, we are easily under 20 feet or more of snow, and it is the busiest time for the restaurant. I truly enjoy living in the season with everything I do at the restaurant, whether it is coming up with a new dish, a cocktail or a dessert.”

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