Tasty success for Gourmet on Gore
September 3, 2005
VAIL – Having a “Sideways” moment, Agnes and Darrel Wallace sauntered about Gourmet on Gore Saturday sampling pinot noirs. “I liked Echelon’s pinot noir. It has a very California style, and we’re from California, so we liked it,” Agnes said. “We’re just trying pinot noirs so we can compare apples to apples.”The Orange County, Calif., couple were in Vail visiting their son who is working on the Arrabelle development in Lionshead. Arriving with full stomachs, the couple spent the afternoon sipping on samples of vino poured throughout the open-air culinary festival.
For a first-time event, Gourmet on Gore was fairly successful, packing the village full of people. An eclectic mix of music entertained at either end of the village. The 17th Avenue Allstars greeted festival-goers with its a cappella twists on pop favorites, like Paul Simon’s “If You’ll Be My Body Guard,” at the bridge on Bridge Street. But food was the hottest ticket at Gourmet on Gore. Local chefs set up tents to serve signature items in hopes of peaking interest in their dinner menus.Focusing on freshness, executive chef Kelly Liken, who owns restaurant Kelly Liken in the Gateway Building in Vail, served a colorful salad of summer beans and cherry tomatoes tossed with truffled champagne vinaigrette and shaved parmigiano reggiano.”It’s late summer, in a couple more weeks we won’t be able to offer this, so we wanted to showcase it,” Liken said.Joanne, a vegetarian, and Edmond Alvare found culinary love at La Bottega’s tent in the Italian restaurant’s pesto dish. Joanne was in Vail for a wedding, but was also celebrating her own nuptials which happened 25 years ago in Vail.
“I’m trying not to have too much wine so I can have fun at the wedding,” Joanne said.Chris Deighan of Provisions Catering had a hard time keeping up with the demand for his vegetable egg rolls served with a blood orange sauce. The shell was thick and crisp with a nice chewy texture, and it represented one of very few strictly vegetarian items at the festival.”The reason why they call it egg roll is because it’s made with egg dough. It’s the same dough you use to make pasta,” Deighan said.Deighan’s company caters small events, he said, but he spends most of his time working as a private chef around Eagle County. One of the highlights of the festival was getting to interact with the chefs and the sommeliers pouring wine. It turned the event into not only a place to eat lunch, but a learning experience too.
Arts and Entertainment Editor Cassie Pence can be reached at 949-0555, ext. 618, or firstname.lastname@example.org.Vail, Colorado