SaddleRidge welcomes new chef
Vail Daily, Vail COloradoBEAVER CREEK – Daniel Spurlock brings his culinary creativity to SaddleRidge at Beaver Creek as the restaurant’s new executive chef. Spurlock’s all-new menu features fresh seasonal produce, wild game and seafood. SaddleRidge opened for the winter season Saturday.
“Colorado has a wide variety of native herbs and produce, helping us to prepare some of the Rockies’ finest wild game and seafood,” said Spurlock.New menu items include pan seared ruby red trout with smoked shellfish, tomato broth and potato dumplings; venison strip loin stuffed with baby carrots, asparagus bacon and cheddar grits, shaved foie gras with venison jus; and Colorado Rack of Lamb with pistachio crust, braised red cabbage, sweet potato mash and bourbon jus and more. SaddleRidge also offers one of the most extensive wine lists in the valley.
Spurlock was born and raised Dallas, Texas. He moved to the Vail Valley six years ago and earned his culinary arts degree from Vail’s Colorado Mountatin College. He has worked the Wildflower at the Lodge at Vail for the past six years, beginning as an intern and working up to his most recently held position as Chef de Cuisine. “Dan’s fresh ideas, enthusiasm and experience make him a tremendous addition to the team at SaddleRidge,” said Beth Howard, director of mountain dining for Beaver Creek.
SaddleRidge is a living museum hosting one of the largest private collections of American Western artifacts in the world. Many of its artifacts are original pieces were collected from Sioux Indians and other tribes dating back to the 1850s. Other pieces include Annie Oakley’s gun and General Custer’s hat and canteen. Diners can ask for a complimentary SaddleRidge tour.SaddleRidge is open seven nights per week for dinner. The restaurant is also available for private events and group gatherings. Call 845-5450 for reservations.
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