Schedule announced for Beaver Creek Winter Culinary Weekend | VailDaily.com

Schedule announced for Beaver Creek Winter Culinary Weekend

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The Grand Tasting, at Park Hyatt Beaver Creek Resort & Spa-Ford Hall, features guest chefs from around the country, including Richard Blais, Stephanie Izard, George Mendes and Paul Reilly, who will join Beaver Creek chefs to create small plates accompanied by wine, spirits music and mingling. Tickets are $150.
Zach Mahone | Special to the Daily |

Beaver Creek Winter Culinary Weekend schedule

Thursday, Jan. 21

• 7-10 p.m. — Wine & Tapas Social, The Metropolitan: A variety of tapas paired with select wines, $95.

Friday, Jan. 22

• 9:30 a.m. to 2 p.m. — Snowshoe & Gourmet Lunch, Beaver Creek Mountain and Grouse Mountain Grill: A guided snowshoe tour of Beaver Creek Nordic Sports Center and McCoy Park, followed by a multicourse lunch with wine pairings prepared by Grouse Mountain Grill executive chef David Gutowski and guest chef Richard Blais, $145.

• 3-6 p.m. — Après-Ski Burgers & Beers, Beaver Creek Plaza: Frosty beers and juicy burgers from some of the best grill masters in Beaver Creek. Outdoor event, please dress appropriately, $50.

• 6-10 p.m. — Four Course and Two Step, SaddleRidge: Sample wines while exploring the unique museum at SaddleRidge, with frontier artifacts such as Geronimo’s tomahawk and Gen. George Armstrong Custer’s hat and canteen, followed by a four-course dinner designed by SaddleRidge executive chef Adam Roth and guest chef Jon Bonnell. After dinner, select a partner for live music and two-step lessons, $175.

• 7-10 p.m. — Dinner at Splendido at the Chateau: Join Splendido executive chef David Walford and guest chef Stephanie Izard for a multicourse dinner with wine pairings, $175.

Saturday, Jan. 23

• 9:30 a.m. to 2 p.m. — Ski.Eat.Ski, Beaver Creek Mountain and Zach’s Cabin: Explore intermediate and advanced terrain with the help of Beaver Creek ski instructors and get tips on technique throughout the day. After skiing, take part in a gourmet lunch designed by the Zach’s Cabin’s new executive chef and guest chef Paul Reilly, $130.

• 11 a.m. to 2 p.m. — Cooking Demonstration & Lunch, Splendido at the Chateau: Get a front-row seat as guest chef George Mendes takes over Splendido’s demonstration kitchen to create top-notch dishes for a wine-paired lunch, $130.

• 2-5 p.m. — Mules & Manhattans, 8100 Private Dining Room at the Park Hyatt Beaver Creek: This speakeasy-inspired soiree features handcrafted cocktails and hors d’oeuvres, $50.

• 7-10 p.m. — Grand Tasting, Park Hyatt Beaver Creek Resort & Spa-Ford Hall: Guest chefs from around the country, including Richard Blais, Stephanie Izard, George Mendes and Paul Reilly, join Beaver Creek chefs to create small plates accompanied by wine, spirits music and mingling, $150.

Sunday, Jan. 24

• 11 a.m. to 1 p.m. — Sunday Brunch at The Dusty Boot: Casual brunch featuring unlimited cocktails, $50.

BEAVER CREEK — The Beaver Creek Winter Culinary Weekend returns Jan. 21-24 with a mountain of culinary adventures.

Spanning four days, visitors will create a customized menu of food, wine, spirit and mountain experiences, featuring internationally renowned guest chefs and celebrated host chefs, hands-on cooking demonstrations, dynamic apres-ski events, hand-selected wines, craft cocktails and hours of skiing.

From the speakeasy-style Mules & Manhattans and lively Apres-Ski Burgers & Beers to elegant, multi-course meals at Beaver Creek’s dining destinations to after-dinner line dancing, the event offers a full sensory experience.

Beaver Creek’s participating local culinary talent includes chefs Adam Roth, executive chef at SaddleRidge restaurant; David Gutowski, executive chef of Grouse Mountain Grill at The Pines Lodge; and David Walford, executive chef and general manager of Splendido at the Chateau. Each chef offers unique styles and expertise with years of experience, and each will collaborate with guest chefs to create unique experiences.

Guest chefs

Perhaps most recognizable as the winner of Bravo’s “Top Chef All-Stars,” Richard Blais is a successful chef, restaurateur, James Beard Award-nominated cookbook author and television personality. He is a regular guest on Food Network and returns again as a featured judge on Season 13 of “Top Chef.” Blais will be featured at the Snowshoe & Gourmet Lunch and the Grand Tasting.

Fort Worth native Jon Bonnell opened his own signature restaurant, Bonnell’s Fine Texas Cuisine, in 2001 in his beloved hometown. Known for his fine-dining twists on wild game, Bonnell sways any skeptic with large flavors and beautiful displays. He is the ultimate resource on fine Texas cuisine. Bonnell will be featured at the Four Course and Two Step at SaddleRidge and the Grand Tasting.

Celebrated chef and author Stephanie Izard is the chef and partner of Chicago restaurants Girl & the Goat and Little Goat. Izard’s accolades include 2013 James Beard Best Chef: Great Lakes, 2011 Food & Wine Best New Chef and winner of Season 4 of “Top Chef.” In 2016, Izard will open her third restaurant, a Chinese concept called Duck Duck Goat, in Chicago’s West Loop neighborhood. Izard will be featured at the Splendido Dinner and the Grand Tasting.

An American born to Portuguese parents, George Mendes is executive chef and partner of two New York City restaurants: Lupulo and Michelin-starred Aldea. Mendes has trained under some of the world’s most heralded chefs, including Alain Ducasse, Alain Passard, Martin Berasategui and David Bouley. Mendes will be featured at the Cooking Demonstration & Lunch and the Grand Tasting.

Local Colorado ingredients and purveyors are celebrated at chef Paul Reilly’s Denver restaurant beast + bottle and forthcoming Coperta. Equal care and thought is found in the eclectic wine, beer and spirits program, with a focus on great pairings to enhance the menu and overall dining experience. Reilly will be featured at Ski.Eat.Ski and the Grand Tasting.

To purchase tickets and read complete details on the full lineup of events, visit http://www.beavercreek.com/culinary.




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