Tracey Van Curan, Foods of Vail Gourmet
Tracey arrived in Vail fresh out of business school in 1979. By 1980, she had started her fledgling catering business with only a handful of clients. An opportunity to study and apprentice with one of the largest catering companies in Southern California presented itself and off she went. Returning with a vast knowledge of artistic table designs and menu concepts, she set forth to expand her business. A summer spent in France, studying French Cuisine with Madeleine Kammen, helped to satiate her desire to learn as much as she could about the world of fine foods. Foods of Vail Gourmet is the wonderful culmination of many years of hard work and dedication to a career that she loves.
4 cups of cooked chicken breast, cut into cubes
1/2 cup minced red onion
1 cup minced celery
1 cup chopped Gala or Fuji apple
3/4 cup red grapes, cut in half
3/4 cup toasted sliced almonds
1 and 1/2 cups of mayonnaise (add more if it is too dry)
1/4 cup Hibiscus or pear vinegar
salt and white pepper to taste
Mix all ingredients together and adjust the seasoning.
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