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Valerie Woodbury, right, and Craig Green share a bottle of wine and a few laughs at the Taste of Vail Mountain Top Tasting in Vail on Friday.
Townsend Bessent | townsend@vaildaily.com |
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Patrons of the 13th annual Taste of Vail Mountain Top Tasting are seen in high spirits in Vail on Friday.
Townsend Bessent | townsend@vaildaily.com |
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Kenneth Butler, executive chef of The Fitz Bar & Restaurant in the Manor Vail Lodge, prepares his entry to the 13th annual Colorado Lamb Cook-Off and Aprés Ski Tasting in Vail Villiage on Thursday. The judges' choice for first-place dish consisted of a Vietnamese crepe with braised Kalbi lamb, pickled jalapenos, Thai basil, chocolate mint, cilantro and mung beans.
Townsend Bessent | townsend@vaildaily.com |
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Executive chef Chris Moulton, right, prepares fresh cornbread for an onslaught of Colorado elk three bean chili coming down the assembly line from the Blu's restaurant team at the Taste of Vail Mountain Top Tasting at Eagle's Nest on Friday. Blu's elk chili proved to be a crowd favorite.
Townsend Bessent | townsend@vaildaily.com |
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At the Taste of Vail Grand Tasting, The 10th served up these Rations for the Refined Palate: creme fraiche mousse, Champagne gel and house-cure salmon topped with Uruguayan Osetra caviar.
Zach Mahone | Special to the Daily |
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Federico Nino pours a "New Age" Negroni for Michele Hervol, of Edwards, at the Taste of Vail Debut of Rose event at the Arrabelle on Wednesday, March 30. The New Age Rose, consisting of a 50-50 blend of merlot and Malbec, is mixed with Contratto bitters and citrus to make the Negroni cocktail.
Townsend Bessent | townsend@vaildaily.com |
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Lula the lamb stands outside of the La Tour tent during the Taste of Vail American Lamb Cook-Off and Après Ski Tasting on Thursday. Although Lula was too young to participate in the event, she did draw a crowd of fawning spectators.
Townsend Bessent | townsend@vaildaily.com |
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Hooked restaurant chef Miguel Armenta prepares Shima Aji sashimi at the Mountain Top Tasting on Friday on Vail Mountain. The sashimi was paired with a Jalapeno ponzu.
Townsend Bessent | townsend@vaildaily.com |
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Zach Mahone | Special to the Daily
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Swarms of people fill the ballrooms at the Four Seasons Vail for the Grand Tasting, the final of the four signature events for the Taste of Vail.
Townsend Bessent | townsend@vaildaily.com |
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Bottles of Begonia Sangria chill on a bed of snow during the Mountain Top Tasting in Vail on Friday, part of the annual Taste of Vail culinary festival.
Townsend Bessent | townsend@vaildaily.com |
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Anemoi, of Palisade, represents the only local winery at the Taste of Vail Debut of Rose event at the Arrabelle in Vail on Wednesday, March 30. Anemoi presented a delicious locally produced Syrah Rosé .
Townsend Bessent | townsend@vaildaily.com |
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The 10th restaurant executive chef Tim McCaw, right, prepares spaetzel and tenderbelly pork sausage during the Mountain Top Tasting on Vail Mountain on Friday.
Townsend Bessent | townsend@vaildaily.com |
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The annual Taste of Vail culinary festival concluded Sunday, wrapping up five days of food and wine seminars, specialty dinners and signature events. Attendees at Wednesday’s Debut of 2015 Rose sampled more than 100 rose varietals, embracing an immense diversity of styles and flavors. Nearly two-dozen restaurants participated in Thursday’s American Lamb Cook-Off and Apres Ski Tasting, with The Fitz Bar & Restaurant taking home top honors and Revolution named People’s Choice.
Vineyard owners and winemakers from all over the world poured their best at the Mountain Top Tasting on Friday, alongside picnic-inspired small plates from area restaurants. And the crowning event of the festival, The Grand Tasting & Auction on Saturday evening, filled the banquet halls and ballrooms of the Four Seasons Vail with decadent flavors and the clinking of wine glasses.
Follow the Taste of Vail on Facebook for more scenes from the festival.