Want to know what you’ll munch at Taste of Vail’s Mountain Top Picnic?
April 5, 2012
Taste of Vail gets into full swing today with fun seminars, a Belgian beer pairing dinner and a new event called Sip, Slide & Sample, but most folks are looking forward to the Mountaintop Picnic, which takes place from 12:30 to 2:30 p.m. at the top of Vail Mountain. To get your taste buds in full swing before you catch the gondola, we thought we’d tell you about just a few of the creations chefs will be dishing out today. And since life is short, let’s start with dessert first, shall we?Liz Rackoff, the owner of Batter cupcakes, will be handing out what she’s calling “fruits and flora” themed cupcakes. The fruit cupcake is a banana cupcake topped with peanut butter frosting garnished with chocolate-drizzled bacon. That bears repeating: Chocolate-drizzled bacon. The flora is a vanilla cupcake filled with lemon curd and topped with lavender buttercream frosting and culinary lavender. After dessert, there are plenty of savory items to taste. Blu’s Executive Chef Mick Meador is serving not one, but two dishes.The first is braised pork tamales, “topped with a cascabel mole sauce. A cascabel is a type of pepper,” he said. And Meador has been working to make his bourbon barbecue sauce perfect; the sauce will adorn housesmoked ribs with coleslaw on the side. “It’s real housemade, 100 percent from scratch barbecue sauce,” he said. Over at Lord Gore, Executive Chef Matthew Petrie has been hard at work this week prepping the ingredients for Muffaletta sandwiches. He’s serving a green tomato gazpacho with lime creme fraiche on the side. And Executive Chef Roger King, of Marriott’s 7one5 restaurant, will dish up a roasted corn chowder with a chive and cheddar biscuit, he said. There. That should get your tastebuds primed.