Nibbles: Food happenings in the Vail Valley
Tuesday night grub in Vail -Vail’s free Tuesday night concerts are back, and with them comes the inevitable question: what to do for dinner? Packing a picnic the night before sounds lovely in theory, but some weeks it just isn’t realistic. Waiting until after the show is an option, but only if you don’t mind a grumbling tummy. In light of this, two restaurant deals recently caught our eye:Larkspur’s “Bud & A Bun” deal includes steamed pork and chinese slaw sandwich and a Budweiser beer for $7.50 from 5 to 10 p.m. on Tuesday’s starting June 29. Call 970-754-8050 to learn more.Westside Cafe offers happy hour from 3 to 6 p.m. each day with half priced appetizers and $3 draft beers and $4 margaritas and wines. Tuesday night is also margarita party night with $1.95 Coronas, $2.95 sangria, $3.95 margs and three tacos for $4.99. Call 970-476-7890 to learn more.
There are a few spots left for the upcoming tour of LaVenture Farm in Gypsum, being hosted by the local Slow Food chapter. The farm provides some of the best area restaurants with organic vegetables and herbs. Attendees will learn about season-extending techniques (very important with our short growing season), vermiculture, composting, organic methods and more. The tour is $15 per person and includes garden-fresh crudite, wine and cheese. Call Susan at 970-471-2141 or Ebby at 970-328-0187 or e-mail email@example.com for more information. Carpool is available. RSVP required as space is limited.
The Betty Ford Alpine Gardens’ Chefs in the Gardens demonstration was canceled Monday due to snow. Yes, snow. But don’t fret, the class has been rescheduled for noon on Friday.The hour-long live demonstration, which will showcase locally grown and organically produced ingredients, is free to the public and will take place from noon to 1 p.m. in the Children’s Garden, near the Schoolhouse gift shop and museum in Vail’s Ford Park.Executive Chef Richard Bailey of The Lord Gore Restaurant, at the Manor Vail Lodge, kicks off the series. He’ll prepare a summery menu of organic greens with toasted almonds, Colorado goat cheese and citrus-truffle vinaigrette; seared Scottish salmon, sauteed spinach and mashed potatoes with roasted pepper coulis and basil aioli; and strawberry shortcake with almond peppercorn cookies and vanilla-ginger simple syrup.Chefs in the Gardens continues July 1 with Executive Chef Armando Navarro of Larkspur Restaurant and on July 22 with Executive Chef Jeremy Kittleson of Restaurant Avondale. Bailey returns to conclude the series on Aug. 26.For a complete events schedule or more information, call 970-476-0103, ext. 3, or visit http://www.bettyfordalpinegardens.org. Have a Nibble you’d like to share with Vail Daily readers? E-mail High LIfe Editor Caramie Schnell at firstname.lastname@example.org.