Silver Sage at Red Sky Ranch opens for dinner to the public

WOLCOTT ” Silver Sage restaurant at Red Sky Golf Club has a new chef for the 2008 summer season. Tim McCaw, who is also executive chef for Zach’s Cabin in the winter, has taken the reins for both Silver Sage and Summer Thyme, the guest clubhouse that overlooks the Tom Fazio course.

The new dinner menu at Silver Sage reflects McCaw’s innovation. Appetizers include golden beet salad, comprised of pickled golden beets, toasted pistachios and goat cheese or foie gras with rhubarb chutney and hazelnut crisp. Diners can choose from New Zealand lamb chops with herbed cous cous and a summer vegetable ratatouille or seared halibut with lemon fennel risotto and bouillabaisse sauce, among other offerings. Banana splits, brownie sundaes and strawberry shortcake are sure to evoke a bit of childhood nostalgia. In addition, both Silver Sage and Summer Thyme are part of the Vail Resorts initiative Appetite For Life, which features use of natural meats and organic dairy products in its restaurants.

McCaw is a Colorado native who arrived in Beaver Creek looking to take a break from the Denver restaurant scene. He worked for a season as sous chef at Allie’s Cabin and helped to launch Zach’s Cabin in December 1999. McCaw presented his innovative cuisine from Zach’s Cabin at the prestigious James Beard House in New York in November 2007.

Each winter, McCaw can be found at Zach’s Cabin and, during the early season, helping to prepare 1,500 meals a day for athletes and attendees at Beaver Creek’s Birds of Prey World Cup races. He also participates in annual food festivals including the Beaver Creek and Bon Appetit Food and Wine Focus and the Taste of Vail.

For more information on the Red Sky Golf Club, visit http://www.redskygolfclub.com or call 970-754-8400.