Nibbles: Colorado products showcased at Four Seasons dinner |

Nibbles: Colorado products showcased at Four Seasons dinner

Special to the DailyCara de Luna Black Ale-braised local Colorado lamb by Four Seasons Executive Chef Jason Harrison.

VAIL – On Friday, Crazy Mountain Brewery in Edwards and Flame Restaurant at the Four Seasons in Vail are joining forces for a three-course food and beer pairing dinner. It was the menu, which includes plenty of Colorado products, that caught our attention. The evening begins with the brewery’s summer seasonal beer, Scenic Route Kolsch, paired with a sampling of chef’s choice appetizers on Flame’s outdoor terrace, overlooking the resort’s 75-foot sunken pool. The first course is a Colorado charcuterie board with housemade lomo and prosciutto, pickled farmers market vegetables, stone-ground mustard and Palisade chutney paired with Mountain Livin’ Pale Ale. The second course is Colorado lamb two ways: lamb chop and Black Ale-braised lamb shoulder with summer vegetable ragout and horseradish chimichurri paired with Cara de Luna Black Ale. The last course is a dessert made with roasted Palisade stone fruit, Lakewood Colorado honeycomb and lemongrass ice cream paired with Lava Lake Wit beer. The dinner goes from 6 to 8 p.m., and tickets are $45. Advance reservations are required by calling 970-477-8650.

VAIL – Larkspur Restaurant in Vail welcomes a new executive chef. Richard Hinojosa, a graduate of the Scottsdale Culinary Institute, stepped into the position earlier this month.”Our entire team at Larkspur Restaurant is very excited to have Richard Hinojosa join us as the executive chef and leader of our culinary team,” said Thomas Salamunovich, chef-owner of Larkspur Restaurant.A born-and-raised Texan, Hinojosa has an impressive resume. He worked at Azzura Point in Coronado, Calif., at Mary Elaine’s at The Phoenician in Scottsdale, Ariz., and was the chef de cuisine at the Westin Maui Resort and Spa, where he was named a finalist for Hawaii’s “Top Young Chefs” by Hawaiian Hospitality magazine and became a certified sommelier by the Court of Master Sommeliers. Most recently, Hinojosa was the executive chef at the Hotel Jerome in Aspen. “(Richard) is both an extremely talented chef and an inspiring teacher. Chef Hinojosa brings a wealth of wine knowledge and passion to his new position. An executive chef must fill many different roles in order to fully embrace all elements of the hospitality industry. Richard has, in a very short time, shown his deft skill and command of these principles.”

BEAVER CREEK – The Metropolitan in Beaver Creek will hold a series of Wine & Tapas Socials this summer in Beaver Creek. The first will be held Thursday from 6 to 8 p.m., with several tapas and hand-selected wines not found on the restaurant’s regular menu.”We are very proud of the talent that Executive Chef Mike Bickelhaupt brings to The Met,” said the Met Owner John Shipp. “This type of event showcases the depth and range of experience of our chefs. Manager Darryl Slate has selected The Seeker wines to compliment these special dishes to help create an event that is purely social for our guests.”The menu for the evening’s event includes grilled watermelon wrapped in Jamon Iberico, fresh figs with lavender cream, Colorado lamb ribs and the Met’s lobster tacos. Both red and white wines from The Seeker will be served alongside. And for dessert? Lemon sponge cake with berries and whipped cream paired with Cava, Spain’s traditional sparkling wine.The Seeker tracks down the world’s finest wines, made with care by talented wine making families who craft flavorful, individual wines from selected grapes where they grow best (visit Reservations are required for The Met’s Wine & Tapas Social. Call 970-748-3123. Tickets are $45 per person. The Wine & Tapas Social wine dinner series continue on July 26, Aug. 9 and Aug. 22. Menus and tasting wines will vary at each social.

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