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Sides

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Who wouldn’t go out of their way for sweet potato casserole, banana puddin’ or barbecued beans? Moe’s Original BBQ might be the first joint to combine traditional barbecue with Southern soul food, but it appears to be working. “The sides are just as important as the meat and sauce,” says co-owner Ben Gilbert. The recipes are tried and true, passed down from the three owners’ parents and grandparents.

At Beaver Creek’s Grouse Mountain Grill, the sides are served family-style (and will feed the whole crew, too). Parmesan creamed spinach, and black barley with tart cherries are indicative of the cuisine. Kelly Liken in Vail makes it easy to mix and match sides. Better yet, just order a few extra, such as the caramelized cauliflower or quinoa and pomegranate salad. By making his accompaniments so tasty, Chef Geordy Ogden at SaddleRidge almost makes you long for a vegie plate. Check out the chilequiles, made with sweet squash and no small amount of love.


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