Vail Market inspires chef’s summer Sundays
Vail, CO Colorado
VAIL – Chef Kelly Liken kicks off her annual Summer Harvest Sunday Suppers at her Vail restaurant every Sunday evening. Liken creates an entirely new menu every week that is inspired by what she finds at the Vail Farmers’ Market.
“It feels like Christmas in summer to me with the amazing selection of succulent stone fruit, fava beans, pea shoots, summer squash, sweet corn – the list is endless,” Liken says. “I have a hundred different new recipes I would like to try.”
The Summer Harvest Sunday Supper menu will kick off with the opening of the Vail Farmers’ Market on June 20 and continue through Sept. 19. The market will have nearly 120 booths and tents of fresh Colorado produce.
Farms from which Liken buys ingredients include Morales Farms, founded in 1943 and located in Granby, Grant Family Farms in Wellington, Miller Farms in Platteville, and Wynn Farms Orchards in Palisade.
The Sunday Harvest Menu costs $45 per person for a three-course menu. Wine pairings with each course cost an additional $15 and include wines from local family-run boutique wineries such as 2006 Canyon Wind Sauvignon Blanc, 2007 Plum Creek Cabernet Sauvignon, 2008 Jack Rabbit Hill “Mitzis,” and a Biodynamic Riesling. Reservations are recommended and can be made by calling Restaurant Kelly Liken at 970-479-0175.
Vanilla-scented Colorado carrot soup, julienne watercress, candied citrus zest
Grilled sweet corn and summer green salad: Sweet corn vinaigrette, fine herbs, heirloom tomatoes, fresh goat cheese
Pan-seared diver scallops, with Colorado corn-studded creamy grits, chanterelle mushrooms, roasted red pepper romesco
Roasted duck breast, with sweet corn-potato gnocchi, thyme scented palisade peach chutney, cardamom-laced duck reduction
Caramelized cauliflower agnolotti, with Japanese eggplant caviar, fresh tomatoes, Carol’s amazing basil
A trio of Rocky Ford cantaloupe: Creamy cantaloupe sorbet, vanilla-scented cantaloupe juice shooter, lime-kissed cantaloupe ceviche