Taste the Vail Valley’s homegrown bounty
Editor’s note: This is the second part of a two-part series about products from the Vail Valley. See http://www.vaildaily.com to read the first part.
As much as mountain denizens are known for their love of the outdoors, they also love good food and drink to pair with their active exploits. Whether it’s a nutrition snack or a craft brew, Eagle County is home to a number of delicious options, created and made right here in the Vail Valley. Read on for a few of our favorites.
Nicola’s Raw Menu
Nicola Farrer said she loves to share food with others, and the idea of her own organic snack line became a reality in October of 2014. She offers four selections: Chocolate Bliss-a-roons, Vanilla Bliss-a-roons, Gourmet Four-Seed Crackers and Savory Trail Mix.
“All the ingredients I use are organic and natural,” she said. “Whole foods and the added love make all the difference in nourishing your body, mind and soul, and they taste amazing.”
Farrer’s Raw Menu also offers private chef services, “un”cooking classes with raw food and juice cleanses.
“I cater to the clients needs, and as choices in the valley are limited for those who are health conscious and who really care about what they put into their body, I am excited to grow my business and share my delicious foods,” she said.
Find Farrer and her products at the Vail Farmers’ Market & Art Show every Sunday this summer from 10 a.m. to 3:30 p.m. She is also able to meet clients around the valley to help them keep up their supply of wholesome snacks.
“This valley is home to so many athletically minded people, and there is no better way to increase your fitness levels than to fuel your body with whole, organic foods,” she said.
Zibby’s Ice Cream
“Life is better a la mode!” as Zibby’s Ice Cream in Minturn reminds us. Started by Elizabeth Horvitz in the fall of 2013, the retail shop on 421 Main Street is open from May through September, Wednesdays through Sundays.
“I started Zibby’s because ice cream is my favorite food,” Horvitz said. “When I moved here a few years ago from New Hampshire, I found it difficult to find homemade ice cream in the valley. … After years of teaching English to high school students, I decided to change hats and try a new endeavor.”
Horvitz uses dairy from Robinson, whose farmers are in Colorado, she explained. Zibby’s small-batch ice cream is made fresh weekly, featuring creative flavors like Fig Newton, Thin Mint and Vienna Finger Cookie, and inspired classics like Coffee, Tahitian Vanilla and Deep Dark Chocolate.
“Our flavors are unique and continuously changing,” she said.
Store hours are noon to 7 p.m. Wednesdays through Sundays, and noon to 8 p.m. Thursdays through Saturdays.
Spirits and Brews
Head west of Eagle and you’ll hit Dotsero, where rum is flowing like the nearby Eagle River.
The rum is made by master distiller Max Vogelman in collaboration with Jim Benson, president, and Scott Rossow, chief rum runner for the company.
“The goal is to make a high-quality, consistent product,” Rossow said.
“I’m really not a sales rep or a vendor,” he added. “I’m more of a diplomat or liaison because I have to reintroduce a product that has its own stereotypes and almost misconceptions. It’s a big challenge but a ton of fun.”
Stoneyard Distillery is aging their rum in bourbon barrels and creating cinnamon fire rim, spiced rum, vermouth and bitters, with more on the way. Rossow said mini-bottles will be available this fall.
“We invite everyone to see what we do, how we do it and take ultimate pride each and every day in what we do, and hopefully it comes across in our product, the culture and lifestyle we’re involved with,” Rossow said.
Find Stoneyard Distillery rum in local liquor stores, and their tasting room is located at 4600 U.S. Highway 6 in Dotsero, open Wednesdays through Saturdays.
It doesn’t get much more local than spending a summer afternoon sipping suds in the sun at Crazy Mountain Brewing Co. in Edwards. The now high-volume brewery was founded in 2010 and continues to expand internationally.
“We brew recipes that are extremely unique and not true-to-style,” said Marisa Selvy, co-founder with her husband, Kevin Selvy. “We want our beers to stand out and surprise consumers’ palates and become memorable among the many craft beer brands they might taste in the marketplace.”
This fall, Crazy Mountain will be releasing two seasonal styles: Sticky Fingers Fresh Hopped Ale and Rocky Mountain High Pumpkin Pie.
“These are both made with locally sourced Colorado produce — fresh hops from Paonia and pumpkins from Parker — and are hand-crafted by our brew team,” Marisa Selvy said. “Each hop is hand-picked and each pumpkin is chopped up and slow-roasted before it goes into the mash. The spices are hand-pulverized and tested to endure the highest quality ingredients go into the beer.”
Crazy Mountain Brewing Co. has big expansion news as well, as it will be opening a second brewing facility in Denver this fall, in the Santa Fe Arts District.