Specialty dinners, new seminars added to Taste of Vail lineup | VailDaily.com

Specialty dinners, new seminars added to Taste of Vail lineup

Daily staff report
A presenter speaks at a seminar at last year's Taste of Vail. Organizers recently announced the addition of two new seminars and a handful of specialty dinners for this year's event.
Zach Mahone | Special to the Daily |

Today’s Taste of Vail events

Noon to 2 p.m. — Tapas & Albarino Luncheon with Patrick Mata, bol restaurant, $50

3 to 6 p.m. — American Lamb Cook-Off and Apres Ski Tasting, Vail Village, $85 (included in Signature Four Pass)

5:30-7 p.m. — Seminar: Cigar and Spirits Sampling, Four Seasons Resort Vail, $55

8-9:30 p.m. — Matsuhisa Vail Wine Dinner with German Winemaker Richard Grosche, Matsuhisa Vail, $150

For tickets and more event information, including a complete schedule, visit http://www.tasteofvail.com or call 970-401-3320.

VAIL — Taste of Vail organizers recently released two additional programs for the annual event, which runs through Sunday. A handful of specialty dinners also are offered throughout the festival at some of the resort’s best-known restaurants.


New for this year’s event is the Tapas & Albarino Luncheon with Patrick Mata today at noon at bol. Mata, founder of Ole imports, will guide participants through a tasting tour of Spain’s fresh, verdant Galicia region and its star wine, Albarino. Sample traditional Spanish tapas expertly paired with a selection of Albarinos that show the broad range and diversity of what is called “Spain’s sexiest grape.” Cost for the luncheon is $50.

Another recently added seminar is Beer 101, which will take place Friday from 5 to 6:30 p.m. at Golden Peak Grill in the Golden Peak Base Lodge. This all-beer seminar will be led by Aaron Koenigseker, sales manager for Anheuser-Busch’s Craft Beer Division, and will include beers from breweries such as Elysian, 10 Barrel, Blue Point and Goose Island. The seminar will review methods to enhance the beer-drinking experience, such as proper glassware, temperature, sensory exploration, food pairings and more. Tickets are $45.


After the American Lamb Cook-Off and Apres Ski Tasting today, Matsuhisa will host a special wine dinner with German Winemaker Richard Grosche from Reichstrat von Buhl from 8 to 9:30 p.m. This six-course dinner will be served alongside some of the best Rieslings in the world. Space is limited to 12 people, and reservations are required for this $150-per-person event. Contact Matsuhisa directly at 970-476-6628 for reservations or more information.

For the second year in a row, Larkspur and Taste of Vail will present the James Beard Foundation’s Celebrity Chef Tour on Friday from 6 to 10 p.m. at Larkspur Restaurant. Larkspur chef-owner Thomas Salamunovich will host an evening featuring creations by renowned Colorado chefs, winemakers and mixologists.

Featured participants include Salamunovich; Larkspur Executive Chef Paula Turner; Executive Chef Paul Anders, from Sweet Basil and Mountain Standard; and Chef Mark Metzger, from Boulder’s St. Julian Hotel & Spa. Top culinary talent from Denver also will present at the event, including chefs Steven Redzikowski and Bryan Dayton, from Acorn and Oak at fourteenth; Chef Jennifer Jasinski, from Bistro Vendome; and Chef Troy Guard, from TAG. Tickets for the multicourse dinner are $195 and can be purchased at http://www.tasteofvail.com.

Pete Marczyk, award-winning host of Rocky Mountain PBS Great Ingredients and owner of Marczyk Fine Foods in Denver, will host a special dinner called “Swirl Your Food” Elway’s Ingredient Smackdown on Friday from 6:30 to 8:30 p.m. This dinner is designed for those interested in the origins of their food and wine.

Dinner includes an engaging conversation about where food comes from and how different it can taste. Presenting chefs include Tyler Wiard, from Elway’s Vail and Denver; Sean Keefe, from Niman Ranch, and a representative from Yamhill Vineyards. Reservations are required and can be made by calling Elway’s directly at 970-754-7818. Space is limited, and tickets are $80 per person.

Terra Bistro also will host a wine dinner on Friday from 6:30 to 8 p.m. with Rock Wall Wine Co. The six-course meal features selections such as a pan-seared scallop BLT with lemon-garlic aioli, baby kale, heirloom tomatoes and Nueskies bacon that is paired with a 2013 Saddleback Chardonnay. For dessert, a flourless chocolate torte served with raspberry coulis and fresh raspberries is paired with 2008 Black Rock Late Harvest Zinfandel. Tickets are $125 per person; call Terra Bistro at 970-476-6836 for reservations.


Taste of Vail offers a variety of ticket options for this year’s event. The Signature Event Pass provides access to the Debut of 2015 Rose, the American Lamb Cook-Off & Apres Ski Tasting, Mountain Top Tasting and Grand Tasting for $405. Four and Six-Pack Seminar passes also are available, the Four-Pack for $150 and the Six-Pack for $185. These seminar packs are non-transferable.

Individual event tickets also are on sale now, with the Debut of 2015 Rose available for $50, American Lamb Cook-off for $85, Mountain Top Tasting for $140 and the Grand Tasting for $185. For more information or to purchase passes and tickets, visit http://www.tasteofvail.com.

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