Vail Valley Nibbles: A beer dinner, a pig roast and Sunday brunch on tap this week |

Vail Valley Nibbles: A beer dinner, a pig roast and Sunday brunch on tap this week

Caramie Schnell
Chef Bill Grenwood of Beano's Cabin butchers a pig in front of an audience of pork fans during Cochon 555, a competition between five chefs that took place at the Four Seasons in Vail in March. Jason Harrison and his crew at Flame won the competition.
Justin McCarty / |

AVON — After a successful beer pairing dinner with Crazy Mountain Brewery recently, Red Mountain Grill in Avon will host another beer dinner on Thursday evening. The restaurant will pair Executive Chef John Arpin’s food with beers from Great Divide Brewery. Great Divide’s hop profiler, Tracey Kling, will be on hand to answer questions about the beer. Attendees will be greeted with a 5-ounce taster of the Titan IPA, one of Great Divide’s signature brews, upon arrival.

Dinner will begin with a striped marlin sashimi with shaved radish with pickled fennel, paired with the Nomad Pilsner. Next up, attendees will get a chance to try the exclusive Wolfgang Dopplebock. Red Mountain Grill is the first to pour the beer in the area. Originally described as “liquid bread” this beer has hints of caramel, toffee and dark fruit with a subtle hop character. A braised pork belly crepe will be paired with the Dopplebock.

Next up is the Colette Saison. With its fruity and tart notes it should pair nicely with a organic Palisade arugula salad with goat cheese from Buena Vista and a housemade sherry vinaigrette. The fourth course pairs the Rumble IPA with a venison chop and sweet potato puree. To finish off the evening, Arpin will serve grilled Palisade peaches and homemade vanilla bean ice cream with the Oatmeal Yeti, the newest beer to Great Divides Yeti clan. The dark, bold beer, with hints of rolled oats, comes in at a whooping 9.5 percent alcohol, sure to send you to bed with a full belly and a smile.

The dinner starts at 7 p.m. and tickets are $24.95. Call 970-748-1010 to reserve a spot.


‘Pig prowess’

Flame Restaurant at Four Seasons Resort Vail, led by Executive Chef Jason Harrison, will host a pig roast on Sunday from noon to 6 p.m. at the Resort’s pool. The event is open to public.

“After our win of Cochon 555 here in Vail, we want to show off our ‘pig prowess,’” said Chef Harrison. “Flame has been become known for its dry-aged meats and tableside carving of steaks, and this pig roast allows us to have a little fun at the pool — an event for the whole family.”

The roast is $25 per person, or for $35 enjoy beer alongside. For more information, call Flame at 970-477-8650.

Visit for more information.


Brunch is best

Elway’s in the Lodge at Vail will host a three-course seated Sunday brunch at 11 a.m. this coming Sunday. Chef Tyler Wiard wlll prepare the meal using fresh Colorado ingredients from the farmer’s market. Sommelier Jim Lay will pair cocktails and wine with each course. The menu has us salivating. Colorado smoked trout stuffed local heirloom tomato with marinated summer vegetables and heirloom tomato vinaigrette kicks things off. Next up is a crispy poached duck egg with green chile hash browns, red chile brisket and Olathe corn hollandaise. Finish the meal right with assorted desserts and coffee. The brunch is priced at $40 per person plus tax and gratuity. Call 970-748-7818 for a reservation.

Support Local Journalism