Vail restaurants: ‘Grab it from the garden’ |

Vail restaurants: ‘Grab it from the garden’

Caramie Schnell
Vail, CO Colorado
Special to the Vail DailyThe basil is beginning to sprout at Larkpsur's garden in Vail, Colorado

VAIL, Colorado “-arkspur’s garden has been officially planted. Last year the Vail, Colorado restaurant planted and successfully harvested a fragrant crop of herbs and this year the restaurant has expanded the garden to include a variety of lettuces, micro greens, garlic, radishes, peppers, tomatoes and even more herbs.

“If you need something, you can just grab it from the garden and you know it’s fresh,” said Larkspur’s Executive Chef Armando Navarro who said he used to have a garden at a restaurant he worked at in California.

The project was initiated by lead host Kathie McNeill and embraced by Larkspur’s entire staff.

“Sous chef Cory Melanson assisted McNeill with building the beds and planting seeds,” said Sue Barham, Larkspur’s marketing director. “General Manager Rob Sinclair designed the layout and hauled the soil.

Everyone on staff has a responsibility from watering twice a day to covering the beds with special fabric in the cool evenings, Barham said.

Participate in The Longevity Project

The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.

Blue Plate Bistro in Avon expanded its brunch menu about a month ago, adding a couple of new “deluxe” omelets, including a smoked salmon omelet with arugula and marscarpone cheese and a shrimp omelet with fresh basil and tomatoes. There’s also baked waffles and a new eggs benedict offering ” eggs benedict florentine, which comes with fresh tomatoes, spinach and homemade Hollandaise sauce.

Chef/owner Adam Roulstom bakes fresh fruit, like strawberries and blueberries or apples and cinnamon inside the golden malted waffles, which have been a big hit, he said.

“During the Mother’s Day brunch we sold like 24, 25 waffles and during a decent brunch we usually sell five,” he said. “It’s cool to see items like that really catch on.”

The restaurant, located at 47 East Beaver Creek Boulevard in Avon, serves brunch on Saturdays and Sundays from 8 a.m. to 2 p.m. They plan to offer live music during Sunday brunch starting in early July, Roulstom said.

Wine guru Kevin Furtado is again hosting Wine University at Larkspur this summer. The first class is set for June 4 from 6 to 7 p.m. Each Thursday evening class will cover a different theme.

The classes offer “wine lovers of all interest levels the chance to learn more in a casual and unpretentious setting,” said Sue Barham, the marketing director at Larkspur.

Furtado will lead each class and there are several guest speakers scheduled. Attendees will taste and compare a variety of wines at each class. The cost is $40 per person, per class. Students who reserve space for all 12 classes will get a 10 percent discount.

To register for classes, call 970-754-8050. To view this year’s class syllabus, visit

Know of a restaurant happening we should highlight in Nibbles? E-mail it to High Life editor Caramie Schnell at

Support Local Journalism