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Home My WebLink About2005-05-24 Support Documentation CSE Meeting PART 2 OF 2 s ry i 1? 3? 4 r , if you think a hotel is O Pst a Place to 5 -ee this is your wake up call. You can't sleep the whole 24 hours. Can't ski it either. That leaves a lot of time to eat, drink, relax and unwind. And we have just the places- the Mountain Grille, Avalanche Pub and rejuvenating Golden Leaf Spa. Treat yourself to the best breakfast buffet and eclectic international cuisine in the valley. Get a massage. Raise a glass to a day well spent. And make a mental note to book your next vacation here, where you spent so much of this one. ?, snu?s VAIL MOUNTAIN 970.476.4444 vailmarriott. coin RESORT 8 SPA ?8ff1U1?. 715 14%: Lionsbeadei Circle Pail. Colorado 87657 ?u 00 R 1 ! .<t n ?a P__ a T A 'BENEFIT FOR Y'AIL TALLEY CHARITIES Z74 >> ?Me melcoule yotr. to 1/re 15Th ANNUAL TASIl3 OF VAIL. We are extremely honored that you have chosen to celebrate one of the nation's premier food and wine festivals with us, as well as helping us raise funds for a number of deserving local charities. We are indeed fortunate this year to be joined by 59 of the world's top wineries and 32 of the finest restaurants in the Vail Vallev, all coming together to produce an unforget- table weekend of festivities, sure to bring the best of the best to your palate. The coming weekend holds a great mane' special sur- prises in store, including m'inemaker dinners, cooking demonstrations, educational seminars, a mountaintop pic- nic and extraordinary Listings, not to mention some great spring skiing in Vail. As mentioned, the proceeds from TAsrr OF VAIL benefit Vail Vallcy charities, with over $260,000 having been distrib- uted since the inception of the event. On behalf of these char- ities, as well as all of our participating wineries and restau- rants, thank you for joining us f'or the 2005 TA3lE OF VAIL. Bon appctit, THE TASTE OF TAILBOARD OF'DIRECTORS 0 f TASTE FOOD ...TASTE WINE ...TASTE LIFE ...2005 TASTE OF VAIL Welcome ..................... ...... 1 Board of Directors .............. .......2 Schedule of Events .. .......... .......3 Featured Guest Chef ............ ...... 10 Restaurants S Recipes ............ ......13 Wineries ......... ......... . ......47 v Lodging ............ ......... ......67 v Transportation and Information ..... ......71 Sponsors C Special Thanks .. ...... ......73 Past Beneficiaries .......... .... ......75 TOM ARMSTRONG PAUI. FCRZACCA . MUU7 FRIF.RY . . SUSAN FRITZ ... CARY HOGAN . . Blu's La Tour Restaurant Vail Resorts, Inc. Sapphire Restaurant R Ovster Bar Avon Liquors v v 2 Aw 41, (a5chedule o4 vents ?Z?est ?ihe f > > 1 TASTE FOOO...TASTE WINE. ..TASTE LIFE. _ _2005 TASTE OF VAIL c,5chedirGe o fj dvents >> > > W)rdit c.rBny, ti1 G 3:30am - 5:30Pm FIRST ANNUAL COLORADO LAMB COOK-OFF GORE CREEK DRIVE/VAIL VILLAGE Come sample an arras of lamb dishes, courtesy of some of the Vail Valley's finest chefs, as Taste of Vail oll'icially kicks off with the First Annual Colorado Lamb Cook-Off. Hosted in conjunction with the American Lamb Board, the Lamb Cook-Off will also include a number of Taste of Vail's participating wineries, showcasing some of their finest to complement the lamb dishes. NoT INCLUDED IN FULL EVENT' PACKAGE/ Tickets ontY available at the event, with tickets priced at $ 1 a piecefor larch samples and $2 for wine sampler. 5:00Pm - 9:00PM VAIL VALLEY CHEFS SHOWCASE/ GAME CREEK RESTAURANT ON VAIL MOUNTAIN Enjoy this opening night extravaganza, featuring a live-course meal pre- pared by some of the Vail Valley's most renowned chefs. Featured chefs will include Kelly Liken/Restaurant Kelly Liken, Kevin Nelson/Terra Bistro, Thomas Newsted/Game Creek Restaurant, Stephen Trojahn/Remington's at the Ritz-Carlton and )can-Luc Voegele/Luckvig's. NOT INCLUDED IN FULL EVENT PACKAGE/ Individual rickets priced at $125-includes tax andgratuity. 7:30PM WINEMAKER DINNERS/ VARIOUS VAIL VALLEY RESTAURANTS Winemaker Dinner Schedule To Be Determined. NoT INCLUDED IN FLILL EVENT PACKAGE. »71111rsdrly, s-4licil 7 9:30AM-11:OOAM TEA SEMINAR/ VAIL MARRIOTT MOUNTAIN RESORT & SPA Get your day off to a great start with a tour through the world of tea as Vail Mountain Coffee &Tea Company presents an informative and entertaining trip through the wonderful world of tea. INCLUUfiD IN FULL EVENT PACKAGE./$20 for Individual Tickets 11:30AM-1:00aM THE PROGRESSIVE FOOD MENUNAIL MARRIOTT MOUNTAIN RESORT & SPA Learn how to apply the Wine and Food in Balance Theory to practical appli- cations of cuisines and dishes paired to wine with Jenny Comfort of Beringer Blass. INCLUDED IN FULL EVENT PACKAGE/S35 for Individual Tickets. 1:30aM-3:00aM A TASTE OF SPAIN WITH PESQUERA SEMINAR/ VAIL MARRIOTT MOUNTAIN RESORT & SPA Explore the wines of Spain with Alejandro Fernandez, owner and Nvine- maker of Spain's infamous Pes9ucra Estate. The titillating lineup includes a taste of 1996 Pes9uera Reserva. INCLUDED IN FULL EVENT PACKACHI S50for Individual Tickets. 3:30aM-6:00vM APRES SKI TASTING: LIFE BEYOND CHARDONNAY, CABERNET AND MERLOT/THE LODGE AT VAIL Put an exclamation point on your ski day with the ultimate apres party. Experience the seemingly endless selection of our guest vintncrs' world- class varictals, including Pinot Noir, Sauvignon Blanc, Shiraz, Riesling, Zinfandel and more.You'll also have the pleasure of sampling the taste sen sations of some of the Vail Valley's best loved chefs. INCLUDED IN FULL EVENT PACKAGE1$95 for Individual Tickets. 5 C'Schedille 0 ? (:f 7J0//18 >> 6:30vm-8:00am CIGAR AND SPIRIT TASTING SEMINAR/THE SANCTUARY Once again Cigar r f cionado magazine hosts this fun and popular cigar and spirit tasting. Our goal in this spirited debate will be to settle once and for all the "ancient and controversial issue" of which pairs better with fine cigars: super-premium Scotch or Bourbon? Event Sponsor: Cigar Aficionado. INCLUDED IN FULL EVENT PACKAGE/$35 for Individual Tickets. 7:30Pm WINEMAKER DINNERS/ VARIOUS VAIL VALLEY RESTAURANTS Winemaker Dinner Schedule To Be Determined. NOT INCLUDED IN FULL EVENT' PACKAGE. »CriDni?,?uril 8 9:30AM-10:30AM CHEESE & SHERRY SEMINAR/ VAIL MARRIOTT MOUNTAIN RESORT & SPA Explore the wonderful world of cheeses, courtesy of cat! drink!, the Vail Valley's newest' wine and cheese shop. In addition you will learn about Spain's famous elixir, sherry, courtesy of Javier Hidalgo, owner and wine maker for Bodegas Hidalgo La Gitana. INCLUDED IN FULL EVENT PACKAGE/$35 for Individual Tickets. 12:30am-3:00am MOUNTAINTOP PICNIC/ VAIL MOUNTAIN Scenic Vail Mountain serves up the venue while a small army of highly acclaimed Vail Valley chefs prepare a gourmet feast. Hosted in a spectacular hand-built snow arena, our guest wineries will supply a selection of fine wines, while Mother Nature serves up some late season powder. INCLUDED IN FULL EVENT PACKAGE/$110 for Individual Tickets. Lift tickets/foot passenger tickets not included. 4:00cM-5:00PM SCHARFFEN BERGER CHOCOLATE SEMINAR/VAIL MARRIOTT MOUNTAIN RESORT & SPA Experience the best of the sweeter things in life as John Scharffenberger of ScharfTen Berger Chocolates traces the history, flavor, technology and future of chocolate. You'll taste examples of all types of chocolate, while looking at new research in the effects of chocolate on health. INCLUDED IN FULL EVENT PACKAGE/$35 fr Individual Tickets 4:00PM-5:00PM COCKTAIL SEMINAR: THE GREAT AMERICAN MARTINI MIX-OFF/THE SANCTUARY IN VAIL VILLAGE For James Bond, it Nvas shaken, not stirred. For you, it's anything goes when you sample apt-es ski martinis from the top Vail Valley bartenders, who will pour their signature drinks as they compete for the "People's Choice Award" for the No. 1 cocktail. Come experience why some of the great drinkers of our time have called the martini America's most important con- tribution to global culture, presented by Wine Spectator and Cigar A'icionado. Spirit Sponsors: Ciroc Vodka and No. TEN by lanclucray. INCLUDED IN FULL EVENT PACKAGE/$35 for Individual Tickets. 7:30aM WINEMAKER DINNERS/ VARIOUS VAIL VALLEY RESTAURANTS Winemaker Dinner Schedule To Be Determined. Nm INCLUDED IN FULL EVENT PACKAGE. »C??nlutr8n,?, ?%l,?iri! 9 10:OOAM-11:30AM DISCOVERING THE COMPLEXITIES OF TASTE SEMINAR/VAIL MARRIOTT MOUNTAIN RESORT & SPA J Food fanatics of all levels and ages vvill,enjoy discovering the complexities of taste during this interactive seminar that puts all the senses to work, cour- tesy of Dr. Christine Stamm,' profcisor at Johnson & Wales Universitv in Denver. INCLUDED IN FULL EVENT PACKAGE/$35 for Individual Tickets i l ?j (i?yc%edlfle 0 fj dve»ts >> 12:OONOON-2:00PM GUEST CHEF LUNCHEON FEATURING TRACI DES JARDINS /TERRA BISTRO RESTAURANT Prepare yourself for an extraordinary culinary treat as Guest Chef Traci Des Jardins of jardiniere Restaurant in San Francisco demonstrates why she is one of the hottest chefs in the nation at this special luncheon. NOT INCLLIDGD IN FUI.E EVENT PACKAGE/$90 for Individual Tickets-includes tax and gratuity. 3:30PM-4:30PM NEW WORLD PINOT NOIR SEMINAR & TASTING/VAIL MARRIOTT MOUNTAIN RESORT AND SPA The rail quest for the most elusive of all wines. Does the Ness World make the cut, Taste wines from a number of California, Oregon and New Zealand appellations. Are they world class-you bet they are! If You're a Pinotphile, don't miss this unbelievable opportunity to try some of the New World's (lefinitice Pinot Nair producers. INCLUDED IN FULL EVENT PACKAGI:/$50 for Individual Tickets. TOOPM-MIDNIGHT GRAND TASTING, DANCE AND AUCTION/VAIL MARRIOTT MOUNTAIN RESORT AND SPA This is the one you've been waiting for-an unparalleled tasting and culinary spectacle featuring all participating restaurants, wineries and both of our Guest Chefs. INCLUDED IN FULL EvEN'r PACKAGE/$150for Individual Tickets. .I I 8 HIGH ALTITUDE FRESHLY ROASTED COFFEES ROAST TO ORDER COFFEE TORANI SYRUPS ESPRESSO MACHINE55ALES AND SERVICE 5ATTWACHAI IN-HOUSE SERVICE DEPARTMENT CHIRARDELLICHOCOLATE FOOD SERVICE PACRACIFIG ICEDTEA IN-ROOM HOTEL COFFEE POUCHES COFTEEMOUSECONSULTINC PREMIUM MOUNTAIN FRESH LOOSE LEAF TEAS CONTARUf ATt-BOO-,os4008 ORVIRT UFON LINE ATW .VAILCOFFMCOM t_ VOL%rO $389 per month ^005 XG9o All-wheel drive. 2.5LTurbocharged engine. Seating for 5. Volvo Safety. Now available in a VS! .peoplevolvo.com PRODUCTS& SERVICES 2005'S (Z7eatiWed west ?iGee? THE TASTE OF NAIL IS INDEED HONORED TO WELCOME A DYNAMIC CULINARY ARTIST TO SERVE AS GUEST CHEF FOR THE 2005 EVENT. WE ARE CERTAIN THAT SHE WILL DAZZLE YOU WITH HER MOUTH=WATERING CREATIONS Traci Des Jardins JARDINIERE AND MUITA, CHEF/OWNER ACME CHOPHOUSE, MANAGING CHEF SAN FRANCISCO, CALIFORNIA Traci Des Jardins, Chef/Owner of JARDINIERE and Managing Chef of ACME CHOPHousE-both in San Francisco is one of the country's most acclaimed chefs. She maintains a stellar reputation for her food while con- tinuing to break new round in her commitment to the environment and the community. JARDiNi[a¢ is renowned for its French-based California cuisine, with sophisticated preparations of sea- sonal organic produce, sustainabl' harvested fish and seafood, and naturally raiser] meats. ACMe CHOPHOUSE is, no doubt, the country's greenest steakhouse. Both venues exemplify the best of California food while being run in a manner beneficial to the employees and the environment. In August 2004, Des Jardins opened MIJITA, a taqueria at the newly restored San Francisco Fern Building Marketplace. Here Des Jardins will cook from her roots, inspired by the recipes of her Grandmother Salazar, while using seasonal Bay Area ingredients. Des Jardins has accumulated a great number of awards for her culinary prowess including James Beard Foundation "Rising Star Chef of the Year", Food &11'ine Magazine's "Best New Chefs" and San Francisco Magazine's "Chef of the Year". JARDINI`RE was named Esquire Magazine's "Best New Restaurant", was nominated for "Best New Restaurant 1995" by the James Beard Foundation and has been listed as one of the top restau- rants in the Bav Area by the San Francisco Chronicle each .year since opening. While always recognized for her food, Des Jardins has instituted a number o1'socially responsible programs at her recta ants over the past few years. To (laic, this program includes raising the minimum wage substantially, recycling and composting, an ESL-program for Spanish- speaking workers, Spanish lessons for the management team, increasing the purchasing of organic products from small local farms and offering only sustainable fish. IE WINE NEWS... coarVrlex crrcarclbc&96 r?;:,lrin? calcvr? .itl>/tit? ?e?i;/,rr?r?e ?rr,???JS?a?r?cclle ',f?l C 9Il,?lle2 CfLlliJ<CY,C. ' CICGi?:,;L17L?' alai/? `f/ 4 clco lr rr, f la> l/ le z/care ??rac:lf, rfG, cza?xccc%?? v.lU/t,CJ Ca/Cv/? 7?11y fact;ICU/e-c?IZ-f%))to/ect//le, ;tAc1)CVj -01)I/ ii/• 305. 70 ??=Rcstaz slie ccipcs > > TASTE FOOD ...TASTE WINE_ ..TASTE LIFE_ _ .2005 TASTE OF VAIL « C?CSterrrrnerts cCCi Cs The Pecan Square T?i. . ? TO?s ( 1 L jt ?V J 1",eld=on, 9"x13", I"pan f T {1 A ?L 1 L J I N TILE CRUST: 11 ounce Bread flour 1 Ounce Cake Flour BEANO 'S CABIN BEAVER CREEK'S B ounce Unsalted butte[ form temperature PREMIER DINING ADVEN I LIRE, 15 4ounce Sugar 2 each Faroe eggs AVAILABLF FOR GRUMPS UP TO 1/4teaSnoon Salt ISO PEOPLE. DARING THE WIN- THE FILLING: TER SEASON, IT IS AVAILABLE FOR 2 pound. 4 ounce Pecan halves and Pieces GROUPS DURING THE EVENING 1 round 2 ounce. Unsalted butter ONLY. TAKE AN UPEN-AIR St FIGH 1 uound.2 ounce Licht blown strait 4.5 ounce Sugar RIDE UP TO BEAKI I'S CABIN, 9 ounce Honey WHERE .4 FIVE COURSE DINNER, 1/4tC8Spoon Salt CRACKLING FIRE AND MUSICAL 4.5 ounce Heavy Cream ENTERTAINMENT AWAITS YOI I. 970 845 5771 Crust Preparation: • In the bovrl of a mixer with the paddle attachment, cram together, the butter, sugar and salt no medi om speed till eomb,m.. I -sheet two minut.... heat. Add in the. r,,am and stir mul • Add the eggs until incorporated. Coll, mmbined. • Add 11uor and is until it comes tcgctber. P. the mixtme into the center of • Remo,e mixture from bowl and flatten into a 4" x the an,ked shell and geed, spread the 4"sgoa.c. Wrap in I lastm and refrigerate overnight. earned nut mixture into the edges • I m allow ed surface, roll out the dough and line the and corners. pan coming all the nay ,,, the edge of the pan. line the loser e, , rack with du Freer off any excess (refrigerate foe late,, and free-.. minuet f rl Ito catch and caramel not at least nco here,. mac boil o seer and set oven tempera • Rcmme the rolled out dough from the Gccrer and ture to 325° line with aluminum foil and hears er pastry weights Bake her d2 minutes, one( again turn and bake at 350° for 20 minutes. mg the square at I I minutes to ensure • Tor n the pan at 11 minute., so it sill cook e% Off it mok -,m, Rcmocc the pmi from D. cot over took the crust, it should he light in color. the oven and let Cool completely. • After the square has mok,d, cut off Filling Preparation: all four sides and use as an ice cream topping at a later date. Cut the square • Ina he., Isotmm Ixn os a media. high heal, combine 4 c 6 yielding 24 squares, all efthe ingredients excluding the nuts and cream. When read, to s warn lightly • Bring to a hod Cur 4-5 full minutes. Using a turd, and mp individuall, with whipped wooden spoon, stir in the nuts and ,emovc from the cram or m c Imarm is ? t estaitt.aitts c6 GW ec /I es > > q Shrimp and Grits MOON B NT of RA Scars Fo, m 5,., ' R CRlTMI' GRITS: k 1 cup Stone ground grits 2 cups Heavv cream 3 cups Chicken stock THE BLUE. MOON RESTAURANT IS 1/4 pound Butter LOCATED 10,500 FEET AIPUVE SEA to taste Salt and pepper LEVEL ON THE IO P OF VAII, l cup Mozzarella Cheese MOUNTAIN. GUESTS RIDE THE THE SHRIMP: SCENIC GONDOLA LIP TO THIS PPI 18 each 31 35 Shrimp, peeled and de veined 2 each Roasted fed peppers, whence CENTER OF ACTIVITY TO FIND A 2 each Roasted lalmenO, julienne THF,NIED CAFETERIA, OUTDOOR 1 small Red onion, Efleooe BBQ, GROLIP EVENT AREA AND A I cu Andoullle sausage,,, small dice SIT DOWN RESTAURANT. 2 cloves Garlic. Sliced 4 ounces White wine 970 479 4530 4 ounces Chicken stock 2 ounces Butter _ 1 ounce Heavy, cream to taste Salt and pepper Grits Preparation: • Mop. Bring eater, heats cream and tock to a bad. Mc, in grits and caok m, Ia, heat 1'or 30 minutes. • Add salt, pepper and cheese during the last 5 minutes .f caalong Thin with more stook if ncccssary. Shrimp Preparation Mop: Saute +ausage in hot oil, Add union, and caramelize theavo mgrlher. Add winc and peppers and redum by half. Add stork and r duce by half. Add cream and shrimp and onk for one minute. Add but- ter m. lots beat. Serve with ? arm grits. 16 << (aRestalir,rrrrls & (:-Recipcs Red Deer Mignon with -I3FA"[RCREEK L?C?E- Ginger and Lemon - Broccoli Mousseline 4 BRIMS 16 ounce) Red deer tenderloin THE NEe9.Y-REMODELED BEAVER 1 whole Lemon CREEK LODGES RESTAURANT IS 1 Ginner root HEADED BY A\VARD-\VISSING 1 tablespoon Red wine vineoar EXECUTIVE CHEFTIFFANY SAWYER I tablespoon Honev I cup Oranne Vice AND FEVFURESA CASUAL, UPSCALE 3 ounce Butter DINING EXPERIENCE. THE CUISINE 2 each Broccoli heads is AMERICAN REGIONAL ",[FIT 2 tablesooons Virain olive oil to taste Sal[ and pepper EUROPEAN INFLUENCES AND IS 3 tablesooons Sugar INSPIRED Bit FRESH LOCAL INGREDIENTS. 970.S4S 1732 Preparation • Peel Icmon ee,.t and julienne. Man lee tv it, • Peel ginger root and julienne and sass peelings. Rlanche toico. Combinc and cook both in ,ater an I sugar until tender. • In a saucepan, combine honey, rinegar, and ginger ped. Reduce to 11.11 teaspoon Add orange juice and reduce to C4 cup. Add butter and mix in blender for one minute. Strain and keep hot Cook broccoli in salted boiling Hater until tender. Drain and puree in a food processor Add olne oil and keep hot • Sauu% red deer mignon in butter until medium rare. Season scith salt and pepper. Do not over cook. Presentation: • On a large hot plate: place 2 tablespoons of broc colt mousseline, place one piece of deer on the plate, pour sauce us er the deer and garnish with julienned lemon zest and ginger l 17 C.Slcl1/Y,(Iy/Is & L%tGC1pC8 > > Wrapped Seared Scallops Jumbo ScallonS \ Apolewood smoked bacon Fresh lavender wands Fresh has / a tigtr Honey LATIN-ASIAN CUISINE FROM A Preparation: NEW RESTAURANT IN VAIL'S Wrap each scallop svith bacon. Season %ith salt and pepper. CASCADE. VILLAGE, FEATURING A Sear on bacon wrapped sides until crisp, sear on top and SIENLI FROM $3-$I8 ' bettooh until medium rare. Du not over cook. Soak halved D.AILI figs in small amount of cognac for 1 hour. Over high heat, SUSHI, WORLD [ALAS AND ALL xautc figs with 1 lavender wand for 2 minutes. Deglazc with ' 2 tablespoons of cognac, add I tablespoon of unsalted but- VVINES By THE GLASS IN AN ALL l terand 1/2 teaspoonof honec.TurnolT heat. CALLER)' SETTING. 97047C 1115 Scree scallops (4 per person) over 100% scild rice with lavender lean, glaze. Garnish with fresh la.ende . xnc axparagns or other Gosh vcgcable. o alt -Iq is << zRestaltr.cr>rts c (aA?eeipcs Honey Pepper Glazed Pork Chop sere, li" 8 each Center cut trenched pork chaos 112 cup Super RENOWNED FOR ITS ECLECTIC 1/2 pup Salt AMERICAN FOOD AND WINE, 1/2 cup Celery, chopped 1/2 cup , Carrots, chopped CASUAL ATMOSPI{ERE, MODEST 112 pup Onions PRICES, AND FRIENDLY SERVICE, 2 each Bavleaves ECTI'S IS A "LOCALS" EWORITF. 3 tablespoo ns Coarse mound pepper AND A HOST WHEN VISI I ING THE tablespoo einen Oepper SQBAppInO ns lemon VAIL VALLEY, 970.476.3113 I cup H opeV Preparation: Combine the sugar, salt, relay, carrots, omen, bay leaves and pepper with 1 1 /2 quart of water to create a bone. Place pork chops in brine and .oak overnight. After pork has marinated, pat dry and pan sear in ,,live it to seal. Cover euh h:mon pepper seasoning and bake, in 325° oven until desired temperature is reaehed. While pork is cooking take, honey and lemon pepper seasoning and varamebze in sautI pan on stovetop. When pork is finished, dip in glaze and serve. 19 Iawestattrnttts 6- C-Recipes >> BULLY RANCH FOR OVER 30 YEARS, THE. BULLY HAS BEEN A LOCAL FAVORITE, OFFERING A HEARTY HOME-STYLE MENU IN A VERY CASUAL, UNPRE- TEN'IIOIIS COLORADO ATMOS- PHERE.. A'I' THE BAR, REGIONAL MICROBREWS ABOUND ALONG WITH FIVE WINES FROM COLORADO, CALH ORN1A AND EUROPE. IN THE KITCHEN,'llir. BULLt'S CHEFSTAKF ADVANTAGE OF ABUNDANT LOCAL. RANCHING & FARMING RESOURCES, CONSISTENTLY SATISFY ING ALL'I'AS I'FS WITH UNCOMPLICATED, SIMPLY DELICIOUS FOOD. 970 4795460 BBO Shrimp 10 pounds Shnmo with heads and peelings _ 6 ounces Worcestershire Btablesocons Black Pepoer 1 teaspoon Rosemary 4 Lemons cut in half 2 pounds Butter 1 teaspoon Tabasco 4 teaspoons Salt 1 head Garlic Preparation • Mix all ingredients in stockpot over a low heat (except shrimp). Nut shrimp in pans and pour enough mixture over so that shrimp are cost red, Cook uncovered in a 400 degree men for IS minor,,. 20 << (}J\-es la ItralltS car (aRecipes Colorado Smoked Trout & - * Jumbo Lump Crab Cakes AAP „ C PI I.L & CHOPHOUSE I Lh ?',Naothen Zob-d 1 pound Jumbo lump crab meat CHAPS GRILL & CHOPHOUSE 1/4 pound Smoked Colorado trout 2 Whole eggs cracked, shelled and whisked PROVIDES EXCEPTIONAL CUISINE (like for scrambled sees) IN A COMFORTABLE, YET REFINED 4 each medium scallions ATMOSPHERE. FEATURING DELI- 1 ounce Fresh sliced basil 2 ounce Mayonnaise CIOUS REGIONAL GAME ENTREES, 2 ounce Fresh bread crumbs (made in food processor) THE FINEST STEAKS AND GRILLED to caste Salt and CdVEnnE_PepQer FOODS, 'I HE AGE OF EXCELLENT STEAK AND FALL-BODIED RED \VINES HAS INDEED ARRIVED IN Preparation: TIP VAIL VALLEY. 970 479 7014 • Pick thnnlgh crabmeat and makes c there i, no cartilage, place in a bocl, mix well camfull, m I the lump meat dovs trot break up, Aug form int. 2 ounce cakes. • Ser, pith cocktail sar,e or cajun Icmouladt:. I 21 2ieslnure? tls c6 &VI)ecipes >> Gnocchi w/ wild Mushrooms serve, s. V 1 recipe Gnocchi 8 ounces Wild mushrooms, cleaned 112 tablespoon Garlic, chopped 1 teaspoon Sage chopped 1 cup Chicken or mushroom stock_ _ 1/4 cua Extra virgin olive oil CUCINA RLETICA SERVES FLARORATE 1 -tablespoon Butter BREAKFAST AND LUNCH BUFFETS 1/2 tablespoon Parslev roughly chopped DURING THE SKI SEASON. GUESTS to taste Salt and black pepnel 1 tablespoon Parmesan ARE OVERWHELMED WITH THE THE GNOCCHI: VARIETY AND QUALITY OF FUUU$ 6 Baked Idaho potatoes OFFERED, INCLUDING FRESH CARVED 1 1/2 whole Epos MEATS, SOUPS, AND UNIQUI. SAL. 1/2 cup Flour 1 teaspoon Kosher Salt ADS, VARILII H, IT ENTRF.FS, HOME- MADE PASTRIES AND BREADS, AND MUCH MORE.TI IF. BUFFETS FEATURE MEDITERRANEAN, AMERICAN AND Gnocchi Preparation: TIALIAN CUISINE. A VARIETI' OF Bake iutimes until thonmghl, cooked Scoop ,or Flesh then put through a food mill it riven. Mis I. A6TIPASI'O AND PASiASARE U14ERED, egg, and salt Gradually add (lour until the potato AS WELL AS PRIME MFATS AND m .smooth and has absorbed as much hour as it can. Roll out and cut into nickel stra piece. and form FRESH SEAFOOD. y?0..¢?6.$Ot 1 n a fork. Gnocchi should be Looked in boiling, sa lt- d are, and u, dom: once it rises to the top of the. ,'at" Final Preparation: • Saute told mushrooms in half of the garlic, saute. hrieFlc then add the chicken stock. Reduce he half and add the herbs, continue to reuce then finish ttith oloe it and butter.T ,. tcith cooked gnocchi. Add cheese and serye. 22 < < &R CS lcaiirall IS IS C?A' eCi ffS h C eese Fondue / 6 ounces Gruvere cheese, crated 6 ounces Emmental cheese, orated eat i d k 12 fluid ounces White wine, dN r n 1/2 tablespoon Garlic • 1/4 teaspoon Nutmen 114 teaspoon Black Benner EAT! IS A SOULFUL COMBINATION 1/Bteasooon Cavenne l tahlesooon Cornstarch OFAN ARTISAN CHEESE SHOPAND 112 fluid ounces Klrschwasser SPECIALTY FOODS MARKET WI I' HA 1 loaf Sourdounh Bread cut In 1 • cubes FULL)' OPERATIONAL WINE AND TAPAS BAR. DRINK! HAS BECOME RENOWNED FOR ITS WINE. SF.LEC- Preparation: TI-NS, WHILE ALSO OFFERING • Place white toinq garlic and xpiaa in o fmulue. pot. Bring to , sin,n,rr nc r high hoar, dten add the HAND CRAFTED BEERS FROM chmpcS. Bring to a [,nil r hi c. wmxtmll v xtu ring, lh, n AROUND THE. WORLD, AS WELL AS redu<r. th» h,vt to a .inv... r. In a . nmll gLI" mix the v Kir,crhaas.wrand the curnnlarah. llue'11' addthi,,,IK A SMALL SELECTION OF LIQUORS turn, to If, 1,11,111,, k,-,:I, „timing dnrmv thix prurrxc ' Ar.. sit cnmcx back to a boil x,. cdimclc. ? THAT ARE EXEMPLARY IN FHFIR Sor ? the cubed hrrad.n, tba xido. l4,, dipping CAIECURY. 970 926.1392 23 G-ReslalttC7/tl,s & caRecipes >> ?-ru1. 5-1 =ice C? FALLING CREEK AT ARROWHEAD SERVES MODERN AMERICAN CUI- SINE USING FRESH, SEASONAL INGRF.DIF.NTS. WE OFFER A FULL BAR SERVING FINE COCA'1'AIL<AND REGIONAL REEKS. OUR IMENSIVE LIST OF FAIRLY PRICED WINES INCLUDES A WIDE SF:LFCFION OF CARAFES AND BY 1111: GLASS OFFER1NCS. 970926.2111 ROaSt Grouper 4 each Grouner fillets. fi o: 1 Lemon, seamented 1 tablespoon Capers 7 tablesnoon Nicoise black olives 2 tablesnnnn Tomatoes diced 112 cup White wine Olive oil Sall & pepper Parslev and basil. chopped Preparation: Prchcat mrn to 350° Season grouper kith salt and Pepper I Teat pan and bro..n grouper in a little olhe oil When Gsh a brown, about 3 minute, turn ocer Tbp aith lemons, caper... olives and tomamr< Add tine and put in oven unoocered Bake fur about 5 7 minute, lust until fish is rooked through I'laoe a RIIet on each plain and dkide ammning ingredients user the tuh Garnish vrith rhupped pausle, and basil Sons with sour favorite green v,gasW 24 << (:EReslnzr.raills c6 &Aec pcs Vanilla Bean Pound Cake VANILLA BEAN POUND CAKE: 1.pound Butter, softened ]teaspoon Grated lemon zest 1 Vanilla bean 21/2 cups Sugar 6 large Eggs 4 Egg, yolks 1 teaspoon Vanilla extract 1 teaspoon Salt 31/4 cups All-purpose flour S'I RAWBERRY I 2/3 cup 1/4.cup 10, whole 1 4 whole 1 1 bottle 2 quarts EAU)OL AIS SAUCE: Sugar Water peppercorns Vanilla bean Cloves Cinnamon stock Beaujolais wine Strawberries, cleaned and 1/4 cul Pound Cake Preparation • In mi, r With Paddle cream hutreq vanilla bean seeds and Lemon zest mail smooth. • Add sugar and blend until smooth. • Add eggs and beat until smooth. • Add all purpose (lour (I cups sifted to mixer turned on, then mix to incorporate • Add next cup of sifted hour - blend. • Add last 1 1/4 cups eiftd flour - hl end just to mix - do not over mix. Bake at 3SOo in buttered and floured pan let I hour and 15 minutes. _`,/ ?, e• ?+?c?L Gtr ?sy ONE OF THE NEWEST' RFSTAU- RANTS N THE VALLEY, THE. FRENCH PRESS OFFERS NEW AMERICAN-FRENCH CUISINE SERVED IN A FINE DINING BISIRO WITH EUROPEAN FLAIR. THE DINNER ENTREES ARE, PRICED REASONABLY AND ARE SIZED TO ENCOURAGE .MULTI COURSE DINING. WE AUSO SERVE BREAKFAST AND LUNCH IN' A CASUAL COFFEEHOUSE AT.4IUSPIiFRF,, 970.926.4740 Sauce Preparation • In saun put combine sugar and water. • Bring on a boil and conk until golden bm,m (3-6 minutes) • Slo,vly add wine, r, melt caramel, add co,, cinnamon ,luck, tanilla bean, and pepper- our • Reduce, seine by 1 /2 and sham • Add back to aucx pan and add straWWberrit, • Bring to a boil and cook for 2 minor, I'hen let a.ul. 25 (EResta1ir(7,)as eS c.-Rec•ipes >> Pan Seared Crab Cakes wi Avocado Puree and Tequila Lime Glaze r THE CRAB CAKES: 3 pounds Jumbo lump crab HIDDEN IN THE. GLADES OF THE leach Had peppers (1/4 in. dice} WHITE RIVER NATIONAL FOREST 1 bunch Green anion {chapped} HIGH ATOP VAIL M(MISTAIN, I cup Parker 1 cup Mavormaise GAHE CREEK OFFERS AN UNPOR- 2 each P99 Yolk ., GETTABLE DINING EXPERIENCE. Salt andpepper RIDE THE FAGI E BARN GONDOLA 1 ounce Tarragon TO EAGLES NEST WHERE. YI IU THE AvoCAUU PUREE: AS'ILL BE TRANSPORTED TO THE 6each Avocado 1/4 teaspoon Toasted cumin seed EUROPEAN-STYLE AP 1UNTAIN 1 tablespoon Cilantro CHALKL 970.479-4268 1 tablspoon Minced garlic I tablespoon Diced shallots 1 Lemon 1 dash Worcestershire 1 dash Tabasco Salt and pepper THEII VQU1LA LIA1L GIAzu 2 cups Cuervo Gold tequila 2 cups honev 1 cup Lime juice to taste Salt and white pepper Crab Cake Preparation: In medium mixing bowl place all ingredients and mix thoroughly. Portion into 2 imnea lakes. Avocado Puree Preparation: • Mash avocado. Lcace chunky then add the rest of the ingredients. Put om- Or I-) pits in mixture to retard oxidation. Tequila Lime Glaze Preparation: • Reduce tequila by half. Add homy reduce by 1 /4 fin- ish with lime lmee and bring to a boil, Season with salt I and,, hite pepper. 26 < < GA, estnt(Y,ailts & cEReci7es Mustard Crusted Rocky Mountain Trout 1 1/2 sound 3 tablespoons 3 tablespoons 1 1/2 tablespoons 1 cup 4 tablespoons 1 each 1 1/2 tablespoons Trout fillet Non mustard Fresh dill. chopped Fresh parsley, chopped Bread crumbs Clarified butter Red anion, sliced Red wine vinegar Preparation: Slice. the onions and toga .vith the rinegar. Set aside. Cut each trout Rlet in half lengthwise Chop the herbs and add them it) the mustard. Coat the trout with the mustard and Alm, to manner for a half an hour. Dredge the trout in the bread crumbs and pan- fn' the trout in the clarified butter until golden brown. To Serve: • Place the marinated on on a serving platter and wp with the. trout. I 15F MC• I NTATTI •G.R. I.L.L 1 V• FEATURING ROCKY MOUNTAIN REGRIN'AL CUININH SERVED IN ALPINE, ELEGANCE VVI 111 PANORAMIC MOON IAIN VIEWS, I IRF.PLACE AND LIVE DINNER MUSIC. SERVING BREAKEAS'I; IAINCH, AND DINNER. Locxipi) IN ]HE NNEs LODGE IN BEAVER CREEK. 970.949 o6oo 27 ? ?esliriicn?il,s C-Recilles >> Juniper JI INIPFR 1 EAI URES CON 'I ILMI'(nRARY AMERICAN "CoNuoic Fusions" CLuSINE IN A CI'I'1'-s'I'YI.L BIS'IIto, WITH SPF.CFACULAR SU MME1f1'IME RIVERSIDE DINING. LQCAHiD ne THE. 1SI' AND MAIN BUILDING IN EDWARDS. 970.926.7001 Roasted Butternut Squash Soup w/Ginger, Spiced Creme Fraiche & Pumpkin Oil 112 round Butter (unsalted) 1 Onion I Leek 2 stalks celery 2 Peeled carrots 2 ounces Ginger 4 rounds Butternut squash 2 unions Veaetable stock 1/2 cut, Heaav cream Fm GARNISH: 1/2 run Sour cream 2 tablesraans Buttermilk 1 Cinnamon stick 1 Nutmeg Chives Pumnkin oil (found at gourmet food secresl Salt and oerner Preparation • Sc.eat in butter, I nHims, I It elk, 2 cnlurY .stalks, 2 Peeled carrots and 2 oz ginger until sott. Peel and seed 4 pound of butternut squash. Cut into smaller pieces and toss tcith nil, salt and pepper, and roast in ocrn until golden broccn. Add to swei nc] vegetables with vegetable stuck. Bring to a boil then simmer Ionic'e. well in a blender and strain through a fine chinoi.s. Add a touch of warm heac. cream, salt and pepper. For Presentation: 112 cup ofso cream thinned with a little. buttermilk. Add grated cinnamon and nutmeg, and sscirl into soup. Drizzle a c mple of drop. of quality pumpkin oil and small fresh chopped chives. 28 < < GRes Iaur arrls & GA, cci/s, cs Bar en Croute Vinaigrette De TomateS Et AnChoiS ranks, C Tito d s a - Buss inch a lbws,. eu 4ethmf Plnalgreme R e s t a u r a n t er B a r THE SEA BASS: 2 pounds Sea Bass filet cleaned LA TUUR'S AWARD-WNNING CHEF 3 each Eggs AND OWNER PAUL FERZACCA, 4 ounces Milk 2 cups Flour HONORED AT THE JAMES BEARD 2cups Paoko breadcrumbs(regular bread HoLSF, IN NEW YORK Cm', crumbs may be substltutedl SERVES THE, REST CONTEMPORARY taste e white pepper lt an S FRENCH FOOD IN VAIL IN A CHIC 2 c Carole oil , TRENDY SETTING. I I' IS THE IIAP THE 7bmAmo-Anciro vv VINAIGRETT PENN PLACE INVAIL.Y(nJILTHINK 8 each Roma tomatoes, diced 2 cans (S ounce) Diced canned tomatoes can be YOLI ARE RIGHT IN PARIS WHEN substituted YOU DINE AT LA TOUR, WHICH 2 each Shallots, minced fine ALSO BOASTS AN IMPRESSIVE WINE fi each Garlic minced tine 1 teaspoon Cracked black pepper, fresh LIST WITH 350 SELECTIONS, 1/4 teaspoon Red _ chi e pepper, crushed RECIPIENT OF IFIAE SPECTATnR'S 1 teaspoon Anchovy paste "AWARD OF EXCELLENCE" LA 1/4 cup Sherry vinegar TO HIR WAS VOTED REST FRENCH 3/4 cup Extra Virain alive oil to taste Salt RESTAURANT' IN THE VAIL VALLEY 2teaspoons Chives ACCORDING TO THE VUL DAgY 2 teaspoons Tarragon READERS Poi 1.. )70476.4{03 2 teaspoons Chervil 2 teaspoons Parsley 2 teaspoons Basil Preparation: First, prepare theTomanr-Anchovy rinaigrette. Combine the shallot, garlic, cracked black pepper, crushed r d chile pepper, anchovy paste and sherry vinegar in a bowl and mix hell. Whisk together the extra virgm.lhc oil with vinegar mixture until fully incorporated. Once eompletc add the diced toma- toes, hcrhs, and season ttith eaft, Second, prepare the sea bass. Cut the sea bass into 4 s: fiual portions weighing approximar It 3 ounce, each. Season e ith salt and ground white pepper. Using a standard breading procedure, bread fish by dredging in flour first, then egg stash, and then bread in the pankn breaderumbs. Once completed the fish .sill hold in the refrigerator for approximately I%so hours. Finally, preheat osen to 375eF Heat canola oil in Inge saute pan and shallots Cry sea bass until golden brown. Once golden brown remme, from oil, place on sheet pan and finish in oven until fully cooked. While the sea bass is in -vis heat Tomato^Anvhoss t inaigrette up in saucepan and pour over sea base. Enjoy! 29 G-1W esIR//,rairts IS 'aR ecijres > > f Ludwig's ExEcuTEVE CHEF JEAN LUC VOGil OFFERS CIIESINE FOR THE 21sT ( FNTURY. LUDWR;'S IS THE PROUD RECIPIENT OF AAA'S 4 DIAMOND DESIGNATION AND AWARDS FROM WINE .1PECIATOR, TI IE ZACAT SURVEY AND DIRONA. OUR EXTENSIVE WINE CELLAR i IF4ERS OVER 400 SELECTIONS. 970 47954x7 Colorado Lamb Loin 0 each )5 ounce) Lamb loin 2 each Yukon gold potato 2.5 Haricot Vert _ 1 teaspoon Chapped shallot Salt and pepper 0 teaspoon Chopped garlic 20 a Butter 30 q Pearl onion fresh 1 dash Shear 2 skewers Rosemary Yellow and green squash Red, yellow,& green access 112 of Lamb sauce Fresh rosemary and thyme Preparation • Scar the Iamb loin_ Enct ust with the string potato and sear again to give it a nice colon S,ii the shal- Im and gar] L:.elth the haricot, the- pearl onion . ith butter and dte skmtet. Curt the lamb loin and dre, it or, the Four point of it plate on center. Mare the haricot on top of the teo sktaeers with the sauce all around. 30 « r?lG'SJ,CCtLC(lIILS CG vt)cci edy Red Pepper Artichoke Lobster Souffle ndd: Phe Sanangs 5 medium Red Deeper CREATIVE REGIONAL AMERICAN 6 Etas, se Barated CUISINE WITH AN EMPHASIS ON 5ounces Artichoke bottoms \pILD GAME AND COLORADO 5 Lobster claws 12 ounces Gruvere cheese. grated FAVORITES. BEST QUALEC, VALUE 12 ounces Milk AND SERVICE IN THE VALLE). 1 tablespoon Cornstarch 970179h9s9 1/4, teaspoon Salt 1/8 teaspoon Pepper Preparation I lollnsr out it peppers and place to side. • Rem se whole. elas from [.hit,, place one in each red pepper. • "I Hin artichokes, cook in 1-o. poaching Saar until winh, chop cent' fine. • Bring milk in er r, thicken with .......starch. Stir in egg )elks and cheese, 00 the heat. • IilrnJ in an ichukes m mixture. Season to ra.m. Whip egg whites to firm peaks, Iidd in artichoke: miser,. • pill peppers with ininture. • Place in 170 degree eater bath and bake at 3S0 degrees until dune, or appmxienatel'y 20 minutes. • Placc in center of plate and garnish Frith poached habr artichokes and red pepper and basil oils. 31 C_?7t', esGnurranls & cipt eci/7 es > > Chocolate Banana ?Me-zMzaIuna Bread Pud ding sarr. Io n„p1c BANANA IIRF.to 2 nounds Bananas SERIOUS FOOD IN A FIIN ATMOS- 2 nounds Sugar PHERE. FI:A1"LIKING MODERN 2 )oUnds Flour ITALIAN CLIKINI:,"11]E.MENU DEUVERS 8 Erms FLAVORFUL, INNOVATIVE CRE- 1 Canola oil 1 CUD Buttermilk ATIONS EN-THIISIAS'I'ICALLY SERVED 1 1/2 ounces Bakina soda IN ONE OF VA11. S MOST' ORIGINAL Pinch Salt SI:TIINGS. SERVING CONTINUOUSLY 1/2 pound Sour cream I ROM 11:30AM. L(I] ILO IN LIONS • Cream togethe r bananas and sugar. Add liquid ingrc- SQUARE L4DGH IN LIONSHEAD, dients. Sift in f lour, soda and salt. Add sour cream. RESERVATIONS RECOMMENDED AND CO:MPLI:MENTARI PARKING Cnuculnus ANGi Ats n 2 nuarts Heaw cream AVAILABLE 9704774410 1 cup Sugar 1/2 pound Dark chocolate Pinch Salt 1 cup Eqa Yolks Preparation • Break cho,oIare into small pieces and set aside. Beat and sugar until notuoring. Add ah.:oolat, and salt. Whisk slow Iv to incorporate. Remove. From heat when chocolate is melted and fully incorporated. temper rolks .a uh hot cream mixture. Add to cream and stir till smooth. • place banana bread to a baking pan and cool in refrie- ernor until firm. Cut into I-inch cubes. Fold chow late anglaise into cubed banana bread. Press mixture into a terrine pan and bake at 3500 for 20 minutes. 32 « csl,?iir.n?zts IS C-Recipe.r Mexican Flan FLA MIRAD0R 3 lame Whole Egos (beaten) 5 large Eon Yolks s.C??? 11 oz Milk \VITH SPECTACULAR VIEWS OFTHE 11 oz Half-Half Cream 1 Lime Lime zest ROCKY MOUNTAINS, MIRADOR 3/4 oz Madaqascan Vanilla Extract TEMPTSYOU WITH REGIONAL FARE 3/4 un0 Surer AND SEASONAL SPECIALTIES CREAT- GARNISH: ED Bl' RENOWNED CHEF FABRICE 1 Tortilla flour Tortilla REAUDOIN. AN EXTENSIVE. WING 2 Teaspoons Cinnamon Sugar 6 Sprigs Fresh Mint LIST COMBINES WITII AN INNOVA- 12 Sides Candled Orange Zest TIVE MENU AND BREATHTAKING $Alllli: MOUNTAIN VISTAS TO CREATE A 1 112 Cups Car,amel, Sauce 'IRUI.1' MEMORABLE OCCASION. 107 Tequllla MIRADOR'S PRIVATE DINING ROOM, 112 Cop 0i Juice THE WINE Roy'N1, ISTHE ONLY ONE Flan Preparation: OF ITS KIND IN THE VML VALLEY • Bring .sugar, milk and hall-half pram to a boil and AND AN IDEAL PRIVATE SETTING then reduce to a n [ Add in the. remaining FOR UP TO 12 01 YOUR CLOSEST ingredients and mix together well. Pour the m Fire into 6 ramckiro' and lilacs ramekins in a hain FRIENDS. 970. 926.11o0 mane and bake at 330° .,,in set. • Chill overnight and turn ramekin upside down into serving bowl. Han should slide out easily. Pour sauce -cr flan and then garnish. Sauce Preparation: • Deglarn caramel sauce over medium heat with orange juice and reduco to a svrupr ttmsiMenep and flavor sauce with Teguilla. Garnish Preparation: • Cut flour tortillas into triangles and deep fry until gulden brown. Sprinkle with cinnamon sugar Place candied orange rest on top of flan with sprig of fresh mint. 33 est, its?fsils c ?cci?/es >> Crusted North Atlantic Salmon MonfORL Fillet w/Spinach & Egg Plant I !F?"4?irill? Ratatouille in a Zinfandel Butter sauce 'I'l ll! SALMON FE.TVA: MONTdUK SERVES THE FRESHEST 2ounces Pitted calamato olives. chanced fine SEAFOOO AVAILABLE. IN 1116 VAlL 2 ounces Pitted green olives. thorned fine 2 ounces Sun-dried tomatoes rehydrated in water, VALLEY... SIMPLY GRILLED OR cheated fine 1 whole Lemon. nested CREATIVELY SAUCED. IT UFFERSA 3whole Garlic cloves. chopped FRIENDA, REL.ASIN'G ATMOSPLIGRF 1 small scrip Fresh rosemary stemmed & chopped 1 tablesooon Fresh thyme leaves. changed AND EKCF.I I ENT, CARING SERVICE 2cups Bread crumbs ALONG WITH AN AtVARO-WINNING 4 tablespoons Dijon mustard R 06 ounce) Salmon fillets, boneless WINE LIAF. MUNTALIK IS LOCAL ED 2tablesooons Olive oil ON TIIE HALL IN LI1)NS11EAD, I111'. SPIYTCfI & EGGPLANT RArArOLI1LL[: 970.476.26x1 it yen he rrmde ahead ofllmc I_small Eggplant, med min dice 1 small Red bell copper, medium dice Salmon Preparation: 1 small Zucchini. medium dice • Pr, heat the co to 400o 1 small Red anion. medium dice 2 whole Tomatoes, skinned, seeded & diced • In a large bowl cnmbinc olhrs, sun- 3whole Garlic cloves, chopped deed onnamus, garlic tonne ""t, ens fi la oil ro,v q th) ro, amt bread crumb>o. 14 nce ounce sh Fresh baby spil washed Fresh • Place he salmon piraes o a large plate and moon eith .alt and Pepper. ZINIANUt.L BUT TLa SAUCE: Coat them liglnly on one side o ith the 32 ounce Zinfandel wine dijon mu-unl. I'nss the coated aide of 4larae Peeled shallots. sliced each salmon into the bread numb )whole Bavleaf mister, Place them luck on the plate. 12 whole Black Peppercorns • Brush a non stick baking tray with 16 ounce UnsalteL butter. room teen olive oil and place the salmon pieces 2tablespoons Heaw cream crux side up on dye baking tray. Plato the tray in the earn for 7-10 minutes or until the salmon is done to Your liking Ratatouille Preparation: Butter Sauce Preparation: • In a lag tc ' heat the olive ,it large souPan In a he., bottomed sauce pre on high heat, reduce the wine, , and add the eggplant, red Puppets, shallots, peppercorns, and baY leaf until 2 tablespoons remain. zucchini, onion and tomatoes. Cook Reduce the heat to medium and add the heaYC cream. all the a,,,air, till the, are ender Add Cut the butter into small pieces and.dsk into the wine and cream garlic and cook for one mare minute. misturc.N'he. all of the butter has been add.vl keep stirring until • Just before serving add the spinach to it all has dissolved, Season with salt and popper to tone Then the razmouill, amt cook till the.apinadr strain into a clean container and keep in a..arm place, maybe on has.,Fred slightly Scaon with salt and top of the, .sto, c. Pepper and it is ready to sera.. Oo not ox crheat the sauce. It .,ill break and look .cry oily. 34 << apirslrrrtr.nrlls & C=Rccipcs Parmigiano Budini w/ Spring Vegetables & a Truffle Vinaigrette aTl? ti N, uea, arzn ea 350- 3 tablespoons Butter 3/B clubs All-purpose flour RENIING'I'ON''S OFFERS PINE DIN- 21/4 cups Half-mhalf ING'A11H A WESTERN FLARE AT 21/4 cups Heaw cream ' ' I llF RITZ-CARI,TON, BACHELOR 3/4 cup Milk 3 Whole Epps GLILCH.'I'l IF RESTAURANT OFFERS 6 Epp volks EXClil'HONAL WESTERN REGION- 21/4 cues Parmigiano regiano, orated Al. CUISINE THROUGHOUT' THE 1/4 Fresh nutmen. grated Salt and canner DAY. DINNER INCLUDES AN IN'H- MATE, RUS'HC SETTING. THE THL GARNISH: Fava beans ECLECTIC MENU INCLUDES A L9 Asparagus CARTE ITEi\1S OR GUESTS iMAI' Bluetoot and hedgehop mushrooms CI IOOSI? FROM UNIQUE FAMII,F Parmlglano-fegg_ano, shaved ' ' ' ' Italian Parslev S I I RAYS 1 LF MAT ARE CARRIED TO GII ISTS' TARITS to OUR STAFF. THK ]RW'YLEVINAIGREIT6: MENU SELECTIONS INCLUDE ELK 1 ounce Truffle peels 2 ounces Truffle oil CARvACCIo, RABBIT SPRING 2 tablespoons Lemon !vice ROLL, BRAISED LAMB SHANK, PINT: NUT CRUSTED TROUT' AND Tineoi: ROASTED FREE RANGE Preparation: CHICKEN. 970-74S.6200 • h, a mixing bowl n'hisk togrthrr the eggs, ydks, nut nog, all, pepper and parmigiano. Set aside. • Melt butter in a sauce pan over medium heat.Add the flour stirring constantk until there is a nutty aroma. • Slowly add the half-n-half, cream and milk. Continue stirring until mixture mat- the back of a spoon. • Remove from heat. • 'Temper turn the egg mixture stirring until well incorporated. • Fill 2 imncr, ramekins that hate been sprayod with ,poking oil. • Rake in a hot water bath 12-14 minutes until cops are lighdr Brown. • Kennon from cater bath and keep warm. ' 35 &?Iklcslalll'6lllls & CERBCI pee >> 0 Red Pepper Bisque UIq/1% jcll j O 15 each Red peppers, chopped ""°^^ ••_ 1 each Red pepper roasted & reserved ? 0 1 each Larne onion, chopped 1 each Leek.choooed RF] FAURANT KELLY LIKEN IS PAS- 1 each Rib of celery. chopped SIONATE ABOUT PROVIDING A A standard sachet Ibat leaf, thyme, peooercorns) 1 cu) Brandv ONE-OF-A-KIND DINING EXPERI- 1 pallor Chicken stock E.NCE. SERVING A SIMPLE, YET to taste Salt and cayenne EXITING SEASONAL AMERICAN CUISINE I'I IA'I' RELIES HEAVILY nN LOCALLY PRODUCED AND CULTI- Preparation: VATED PRODUCTS. THE MENU Sweat the raw peppers, anion., leeks and rd,a slow and law until almo.t melted and with no CHANGES FRFQUENTLT TO OFFER color Deglaee with the brand°, and reduce com- TI IE HIGHEST QUALM INGREDI pletek. Add the stock and sachet and simmer sled, for on, hour. Add the soup plus the roasted ENTS OF EACH SEASON. KELLY pepper into the food promysor and puree. Strain LIKEN orrEns 35 WINES BY IHE through a fire it- and va,on with salt and asenne.T ordeq knish with,dash of brands. GLASS, A WINE LIST WITH OVER 100 SELEC'T'IONS AND FULL BAR. 970 479 0175 36 « ?esi,ilzirrr7aG,r &ec???es Ceordy's Wild Boar Chops w/ Celeriac Apple Puree, Sauerkraut & Plum Sauce SADDLERmcm A, Be•V(r Creek Sen is bus CONSISTING OF AN ELEGANT CLUB[ h KISE, CENTENNIAL LIBRARY 2 (eiaht bone) Racks of boar AND LARKSPUR ROOM, SADDLE- 1 head Celeriac Icalen, root) 2 whole GraMV Smith aooles RIDGE ROASTS A NAST COLLECTION 2 whole Yukon Gold ootatoes OF WESTERN & NATIVE Asti RICAN 2 cues Sauerkraut ARTIFACTS AND MEMORABILIA. 6 whole Plums NESTLED ON'FIIT EASTERN HtaSIDE 1teaspoon Ginner 2 ounces While wine OF BEAVER CREEK, SADDLE- Homes, RIDGE IS AN IDEA[. SPOT FOR A 1 stick Butter BOARD NU.1-ZING, WEDDING, OR to taste Salt and oeooer 4.pries Fresh same GROUP FUNCTION. AVAILABLE ANY DAY OR NIGH I FOR GROUP MEET- INGS, LLIN'CI II.S, AND DNNFJLS FOR ?PTO 120 GUI3SIS. 970. S45 5457 Preparation: Sauce • Cut the Plums in hallsand nmrne the pits.cith a Pairing knife. Peel and mince the ginger root. Add the Plums, ginger and white vine into a heavy-botmmedsaucepan Boar Preparation: and cook on lm, heat for twenty to thirty mines mtil sets soft. Place contents into a blender and puree Push Clean the two racks of likes skin sauce through a .tire mesh strainer and resers e. Add and French the bones. Season hones to taste, with oil, salt and pepper; brown all sides in a hot saute Pan. Place Celeriac Apple Puree Preparation: ack, on a shat Pan and put fmo a 350-dogno oven. Cook for • Peel celeriac, potatoes and apples. Dice the celeriac and about ten minutes until medium. potatoes about one inch and place in boiling slater. Remove From oven and let rest Cook morel soft Core and dice the apple, toss in a little fee minutes. salt, pepper and oil and roast in a 3o0-degree men for Gfecn to bsentc minute, until soft. Drain the releriac Assembly: and potatoes, r s e the aatcr and place in a miser with a paddle attachment. Whip together; add the but- Place a scoop of celeriac Pont, in ter diced aOld the n,anrd apple. Add the resorscd liquid center of plate; add some sauce ifneeded. Season with all and pepper and reserve. kraut on the side of the Puree. Slice the racks dnwo the bone, Pon bones Sauerkraut Preparation: per slim. Interlock the bones and Ivan against the puree. Sporn plum • lieat s, crki-aut through. Season with butter, salt and sauce around die meat on the plate, pepper. Res..... Garnish with a sprig of fresh sage. 37 Avocado Pancake 5 ,. P P H R R E wi Chipotle Jam Yield: Pour pancakes AVOCADO PANCAKE SAPPIi IKE'S MENU IS AN INIAGINA- 3 whole Avocados THE MINING OF AMERICAN 4whole E9gS CUISINE \4'I'1'H AN ASIAN Fi 1lll. 1 teasnoon Sall 7 3/4 cues Milk THE CONTEMPORARY DINING 4lablesooons Melted butter ROOM, SPACIOUS DECK AND PAN- 2 cues Flour TASI IC VIEWS OVER GORE CREEK 2leasnocns Saltine nowder 8ounces Cralemeat SET A FESTIVE ATMOSPHERE IN WI IICII'fU ENJOY LUNCH, DINNER CHIPI)IIX JAM: I cup Currant jelly Olt SOME FRESH OYSTERS FROM 2 Chipotle chilies. canned $AI'I'I IIRE'S BAR' BAR. $APP111121i IS LOCATED REHINDTHE CHII,DRFN'S FotIN'ININ IN VAIL VILLAGE. . 970 6.2818 Pancake Preparation: • Mash acorado, and mix togoduT the rggs, salt and milk. • t)nee mixed, stir in the flour and baking pr,ch,, Beat 1/2'1: butter over medium heat in a F inch 'li•Ilnn-coated skillet. • Add 1/ 3 cup of the hatter tu the pan. • Top the pancake .. ith 2 ounce crab mear and gently press into the pancake. Cook over medium heat for 3 minutes ar until lightly hrusvned. • Flip when ligli boomed and conk an additional 2- 3 minutes nr until firm. • Garnish the pancake with sour cremn, fresh tomato sal.a and chipotle jam. Jam Preparation: • Purde ingredients together in a rood processor. 38 « C-Aestrrrrrnllts c6 zRecilies Mocha Eclairs wr Chocolate Glaze MOCHA FILLING. 2 tuns Milk 1/2 cup Sunar IFYOU LOVE: GOOD FOOD, JOIN IN 11/2 ounces Cornstarch THE FUN AND DISCOVER YOUR 4 Egos 4 tablesnoons Borer (softened) 'TALENTS IN THE KITCHEN AT THE 2tableseoens instant coffee mixed w/ 2 tablesnoons wan water COOKING SCHOOL OF VAIL, LOCATED AT THE SAVORY INN PASTRY [Olt ECLAIRS . I Coo Water COOK IVITII SOSIF OF THE MOST 1 CUD Milk Gill ED AND ENTERTAINING CHEFS 112 Stick Boner (cubed) AS THEY SHOW IOU THE. FINE ART 3 tablespoons Shortening 1 teasooon Sall OI' PREPARING AND PRESENTING 2 teasuoons Sonar DELICIOUS AND VARIED CUISINES. 1 1/4 coos Bread flour AErr.R EACH CLASS, DINE RY THE 2/3 curia Epos Iiltli ()It ON THE I'Al1U WITH OLD CHOCOLHI'1'. GLAZE AND NEW FRIENDS AND SAVOR 1/2 cup Heavycmaln ' ' 112 coo Semi-sweet chocolate chins 1 ( ,lLIR Cl CREATION. 970.476.1304 Mocha Filling Chocolate Glaze • Brink milk, sugar and colfec to a scald. In the meantime, Bring heavy Ram to a boil, whisk together the cornstarch and eggs. Slowk pour the s. from heat and rover the hot milk mixture over the eggs and cornstarch stirring cho ulam chips for about 2 constantly being careful not to cook the eggs. Return the minutes. kk%isk until Smooth, pan to medium heat and conk the mixture until thick- ened. Stir in the softened butter. Chill one hour. To fill the eclairs: Pastryfor Eclairs Pill a pastry bag fitted ., ith a small round pasta' Hp with • Combine liquids, butter, shortening, salt and sugar the mocha cr care. Squeeze the tiring to a rolling boil. Add flour all at once, stirring filling into fine fe tp (You map (onstandt,until mixture Full, a, a, flute the sides of Ott it, to poke a bole). The. dip pan. Place mixture it mixing howl on second Speed only the cop of the pastes, into liar wo minutes to cool slight(, Slowly add the eggs in the chocolate glaze, three or four additions to form a medium suffpastc. fill a pastry bag and pipe out as needed fce what your are making. flake at 380 to 401 until the pastry attains a bit of color, then reduce the temperature to 250° until the moisture has evaporated, about 20 minutes. , 39 esl,/crrr,/rrrl,s & (:ERCC;pes >> Honey Roasted Pork Chop w/ Root Veg etable Pur6e, Roasted /sIL Plums & Pomegranate Sauce Seines F gle A CONTEMPORARY AM17RICAN THE PURR CHOP: PIS"i-no IJIcA'I'ID IN 'I'IIHE VAII. B j1,2 ounce) Brined double cut _pO,rk chops VILLAGE KNOWN I4nt OVER 25 16 ounces Honev )'CARS HIR DAZZLING AND CRE- 16 ounces fled wine vinenar 12 each Italian plums AIDT FOOD, SWITI 13ASIL HAS 2 ounces Toasted breadcrumbs RECEIVED BOTH WINE SPECTATOR'S THE Rout-VEGETABLE Paull: "AWARD OF IiXQi1 LENCF " AND , . 1 pound Russet potatoes. Peeled and diced THE DIRONA'S A)VARD FOR TIE 1 Pound Parsnips, )acted and diced PAS TES)'EARS. EXECURVE CHEF BRUCE YIM WAS RECFN I LY NAMED ONE OF "AaI RICAN'S BEST REGIONAL CI ua'S"aY IHE PI SI'1- GIOUS JAMBS BEARD HOUSE. SWELP BASIL SERVES LUNCH AND DINNER DAE.Y. 970.476+.012; Puree Preparation: • Roil the russet potatoes, cclen. root and par nip. in sahed .cater When a pairing knife can be run through each piece castle, drain and rice through a focal mill. Peel the skin from the roasted ssseet potato and run the meat through the ricer NIN the.cseet potatoes ccith the other cooked root vegetables and stir in the warm milk and the softened butter. Season to taste with the salt and pepper and hold rear. Sauce Preparation: • Put the shallots pork bnnc.. peppercorn, and butter in a xaun: pan. Cook on medi- a heat until nbollot, are caamelivod. Add the 2 wines and reduce w 2 cups. Add the 2 juice, and the chicken stock and edam docvo until sauce coat, the back of a nponn and bas a nice balance of flacon. Strain through a fine sieve and hold csarm moil read,. to serve.. 40 for P0f1EGRANAIF SALER: I Pound Roasted Pork bones 2 cups Sliced shallots t tablespoon Black peppercorns 1 tablespoon Butter Pork Chop Preparation: • Sear doe pork chop until it is colored all the oar around. Minx the hone, and the vinegar together. Toss the pork chops In the misum, and mat mropla,ly Puush roaing the pork chops in the oven until crooked to medium and the honer has caran iznl to a rich golden bronco. • While the meat is corking, cut the plums in half and lav out onto a sheet pan, cut side up. Melt the butter and mix nnlth the brradcrumbs and the lemon zest. Sprinkle this mixture onto the cut faces of the plums and bake the plums 1'or 4 minutes in a 400 degree oven. Bold nvarun .out r,adv to serve. • In a large par snot". the spinach In the garlic oil until just milted. Hold unarm. • Lalln 3 ounces id' Faun: onto each phte. Pipe the root .,getable pu 4 Into the center of the plate Place the spinach around the side. I.a\ the pork chop on top of the spinach and put 3 hakes ofthe plum around the plate Sprinkle the pomegranate needs on the plate and place ne fried spinach Ieal'on top of the root vegetable purees Repeat with remaining 7 plates. Serve. < < C es/,rr/r r,(r771,s & CER C C i pes Crab Salad "Tacos" w/ FMnd Lemon-Curry Pine Nuts, Avocado & Curry Al e I S T R CD CRAB SAIdn: LEMON-QINO'1'm. Nurx: 'I HRRA BISTRO IS AN lll'-tiCA 1.E 13 of cooked lllmn crabmeat-shredded 1/4c raw pine nuts 2 T minced red bell pepper 1 t/Llsb curry powder URBAN BISTRO WII'H A RELAXED 21sla minced tableau better 1 T fresh squeezed Ar.MOSPHERE AND A FRESH SEA- 2 T minced red onion lime pure SONAL ntENU. THE MENU, WHICH 114 ten minced fresh radio pinch kosher salt hUCUSf:S ON USING LOCAI. I'RU tsp vegetable ml ...... 2 tsp white wine "TAco SHLLLS" DIICIi, FREE RANGE MI?A'IS, AND g wanton skis 12 shame for threads) of saffron FREMI Seal=ton, ROnS IS SUCH 1 at vegetable oil CURM .Aloes: for frying- ACCOLADES AS THE DIRONA l lsD minced garlic AWARD AND WINE SPECTATON's GARNISH: 1 Gil minced shallot 1/2 c alfalfa sprouts AWARD OF EXCELLENCE. CHEF LT curry powder - 112 c peeled & diced KEVIN NELSON COMBINES ASIAN, 1/2 tooted curry paste seedless cucumber . 1/2 let kosher salt tossed w/2 T curry inch MEDrn?a rA EAN, & 9aUn IWINEERN 2 ran fresh squeezed lemon juice 112 c diced avocado INFLUENCES AMONG SELECnons, 1 tsp sherry vinegar or other 1/2 c diced tomato WHICH l ARE CREATED FROM ONLY 'fght'vineaar 1 egg yolk THE FRESHESL INGREDIENTS. 1 _ cup, Olive. oil 970476.6836 Crab Salad Preparation • In a saute pan, heat the c nnla nil mer medium heat, Add the red bell pepper, poblann, onion and garlic and conk for 2 to 3 Mures. • Add Aft, sine and sari Simmer hrictlr so the all rotors the mixwrc. - • Add b, mrhmeataod allow to ,cat thrnugb, approx 3 minutes. • Remmc from heat and chill. Curry Aioli Preparation: In mixing bowl, whisk together garlic, shallot, torte paste, curry pmvdeq salt, lemon juice and vinegar. %%'hi,k in egg yolk. Continuously nhi,kiag, I.... 1, pour olive it in a thin steady sucanh.The result should be Ibe, nhr,,,o o-ofma,onn.... with a stench creamy texture. Lemon Curry Pine Nuts Preparation: preheat E'en to 325° Combine all ingredients and toast in mun until drr. "Taco Shells" Preparation In a small heavv saucepan, heat the oil to 3000. Slaintam temperature using a ,and, thermometer. • Place one eonton skin in the hot oil. Using two eunce,, steel tongs, careful. h fold the wanton skin corner w cor- er to resemble a taco shell, K,-,I, the taco submerged in the conking oil until firm and slightly golden-approx 30 nds. .... Remnvu from it and let drain on a paper tenet. Roll with the remaining oommn skins. Assembly: • Fill each tam shell .. ith I w of en,, salad. Top with curried cucumber, diced avocado, diced lumam and alfalfa spmuts.Garnid41 cst?trr,?rraf,s c$ cRccipes >> IYI1l91h.`1Y1??A?NIq\?IY Cacciagione a Polenta '? ser,e,si. T"SC1NIN1 OFFERS AN AITIIRII ABLE CONTEMPORARY ITALIAN ..\IENLI AND THE FINEST IN 11AIAAN NVINE 1\ A COMFORTABLE)' ET EI.i CANT ENVIRONMENT V/1 111 VIEWS OF I'lih )BRAVER CREEK ICE-SKATING RINK. USINGTHE BESI' RAI.1' HAS '10 OFFER, CHEF CHRISTOPHER DRESSICK AND SOMMELIER ORES WOOL BRING YOU AN IN'T'EREST ING, QLIAI.IIY EXPERIENCE FOR EVERYONE FROM COLIPI.ES 'TO FAMILIES. 970.845 S.SSo THE Srmy: 4_5,pounds Venison chuckaiced, into 112 inch cubes _ 1 pound Smoked bacon small dice 4 each Medium red onion ulienne 6 each Fresh garlic clove, weled and slivered 2 tablespoons Fresh picked thyme, if using drv thyme, use only 1 teaspoon 5 each Roma tomatoes, skinned, seeded and diced 1 can Redwine 6 cup Chicken broth 4 tablesmmnr Fannie 2 tablespoons Unsalted butter 1 can Scallions, cut on the bias Mascarnone cheese Tim: PO LESAA: 2 cuo Italian course around nolenta (NOT INSTANTI_ 4 can Milk 4 cup Water 1/2 cup Parmlgiano reggiano, grated Stew Preparation In a large stock put c Crock pot render the di...I baron until cn>py.. Season Venison with ,dt and pepper and hrmcn in bacon fat • Add in the red oniony, stir Bell to incorporated, cook until >ohened. • Stir in garlic and I n it lightly • Add std sties, and reducm be half • Add chicken broth, paprika, thyme • Corer and immcr un Mcdinm heat until the meat is tender a 1.5 hours Sir in tomatoes and butter just prior to >i ing. Polenta Preparation: In a medium saucepan combine eater and milk. Bring to a boil Wink in polenta and neer beat. Continue stirring until all the liquid is absorbed Once that point is reached continue cooking for another 15-20 minutes stirring occasional] Just before scrOng fold in the Parmesan cheese. 1'o Plate: • In a large pasta howl place a mound of polenta in the middle and create a Bell in the center • ladle the stmr into the bola. • Dollop the .Nlascurpone on top of each serving. Garnieh .rith the scallions. 42 << &Ae,s6(1iic(7rrts & &Aecij)es Focaccia Crusted Lamb Chops 750 or Chianti .. """ ""' 6 leaves Basil 1/4 CUD Honey 2 tablesomms Mon mustard TRAMO NTI FEATURES FINE ITALIAN 1 teasooon Rosemary CUISINE N A LIVELY BRIT COM- 1 teasooon Parsley FORTABLE SE'I"PING. APPETIZERS 1 teasooon Garlic 1 teasooon Penner OR A FULL DINNER ARE AVAILABLE 2 each (8 bone) Colorado lamb racks ATTUE BAR. 970.949S552 3 cups Focaccia bread crumbs 1 CUD Coarse oalenta 4 cuns Chicken stock to taste Parmesan cheese to taste Salt and neither Preparation: Place Chianti, Basil and Ilonev in pan and reduce until ,vise is thick like sy trip. Strain and set aside. Add Dijon, Rnsemory, I'm slel, Garlicand Tepper in large be, I and mix Cut lamb racks between bone, into chops, add to marinade and toss Dredge chops into bread crumbs, shake of ,meas. Place in hcatedT Ilan pan and brown on both sides (2 minutes each side). Serve 4 chops no a bed of parmesan polcnta with chianti basil sirup. 43 &A-esl,nuza 7Gds & C-?'?ecipes >> Pork Green Chili Il, 12:errings, on P e gullon of,Mh. ® p: Pap: 15 minmes. Ca ook: I 114 hour TWO . ?L? 21/2 pounds Pork, diced 1 pound Yellow onion, diced 2 ounces Garlic, chopped A couusn I CAFETERIA ON A 2 pounds Canned mild green ,chiles, diced GRAND SCALE, Two ELK IS 2 pounds Tomatoes, diced 2 pounds Hominy. drained and rinsed LOCATED ON VAR. MOUNTAIN A' 1 pound Chorizo 11,240 1:1.1-1 ABOVE SEA IEVEL. 21/2 teasimons Cumin 'T%VO ELK HAS 900 SEATS WITH 2 teaspoons Salt BREA'1'll/1AKING VIEWS OF VAICS 2teastroons Black pepper 4 cups Chicken stock CHINA BOWL AND Bi.Ue SKY 4 cups Beef stock BASIN. 970 476.56ot garnishes: chopped cil antro, sour cream, diced red onion, shredded Monterey Jack cheese Preparation: Cook of the chonui. When 1i11e ranked, remote and ,Ira on paper took to nmu.., nil much greaeo ac Possible. Add the. onion to the pan and cook in the rcodcred fat of the chorizo until opaque. Add the garlic and spices and cook for lice minutes. Add the pork and cook until slightly Itrrncned. Add remaining ingredients cs,cpt the huminr and bring to a boil. Simmer Ihr ono hour. After the pork has reached its desired doneness (it deceit be yielding to the bite), add the homim and cook until heated through. Return the chorizo to the put and ore. 44 << &AesGt,71ira, .iats & &Aecili Potato Crusted Alaskan Halibut w/ Mint-Green Pea Puree, Morel Mushrooms & Brown Chicken Jus M1.17 AND GRIIN PET PUREE: WY M1 4 cups Fresh green ,peas_shucked l ounce Butter FINK DINING ATTHL WILDFLOWER 1/2 Lemon GOBS PAR BEYOND 'I'II[ FUNC- to taste Salt and register 2 leaves Fresh mint. chiffonade TIONAL. WE i THAT TRUIA AMAZING DINING E,SI'ERIF.NCES THn SAUCE: 6 ounces Morel mushroomS.freSh cleaned and cut in ARE MKE1 Li OF SENSORY NATURE. half SAI ISFYYOLIR SENSES AND DISCOC 1/4 cup All eurnose flour ER EXEMPLARS DINING AT THE to taste Sah and career WILDFI OWER. 970.476. Soil 2 teaspoons Garlic, ,hooped 8 ounces Brown chicken ius, sauce consistencv 2tahlespparts Chives. chopped 1 ounce Butter 2 ounces Olive oil TIIE HALIBUT: 416 ounce) Halibut filets. skinless 2 each Idaho colognes. prated to taste Salt and cancer Puree Preparation: • Blanch the peas in boiling, salted ,vmer until cooked. Shock in ice bath. t )nee cool, fully puree peas in a food processor „ith hall 'a cup of ,cater. Strain the puree through a medium china cap and reserve until halibut goes in the men to finish cooking Place the puree in a saute pan and bring to a ,im- While simnn,nng, ohisk in butter, lemon juice, mint, salt and and pepper to taste. Keep „artn for plating Sauce Preparation: • Season the moeb, pith It and ptplen then place N the loan. anx well. I'll the. morels in a china cup and shake off exnxs flour. In a medium saute pan, heat the oil. When hot, add the mushnnru and saute until Crisp. Drain the oil, Irar,ing the musho.um in the per Add the garlic and saute for 30 aoconde.l'hen add the btoon chicken jux. Tiring to a obnmer and vim the butter. Finish with the chives. Season pith salt and pepper and resere for plating. Halibut Preparation: • Sea.o th, fish wi desalt and p,p- per. Mix salt and pepper ,rich the poeoo-s Diode the grated pota- toes into four parts and place on the Mesh side of the fish (skin side up). Plac, the fish (potato side d.... o ) into . con-stick, pmhcat,d pat with elarlfi,d butter. Cook until the potato,, arc golden on the edges then place I. a 350° torn and cook until fish is firm and the potato crust is brown. licmnv, 16om u,cn and pat light- ly nn a Lmvd to ..nova excess butter. Kccp warm fur plating. Presentation: Divide the pea puree un four oa m plates Place th, halibut no top of the pu panto and squall, dhide the mushrooms and sauce on the four pieces of fish. Serge unmediateh: 45 CZA, esdn//cir/r.Is & aRCCiPes > > Fresh Rainbow Trout wi HazelnutS, Bacon & Sage grated zest and iuice_ _ 2 Lemons. Z A C H, C A B I N , 12 Fresh sane leaves, chomped &.... C...L Cd...J. 112 pound Smoked bacon, cooked crisi and crumbled OPEN FOR DINNE.RT' I'I'I l[ PUBLIC 1 cup Breadcmmos 1, cup Hazelnuts, chopped coarse Ti I URSDAI', FRIDAYANI I SNEURDAI 6tablespoons Clarified butter NIGH 'I S T14ROUGHOUr THE WIN- 1/2 cup White wine TER SEASON. This LUXURIOUS 3 Shallots, chomped fine 4(10 ounces each) Headless trout dnhoned )skin end LOG CABIN N BACHELOR GULCH 6 tablespoons Whole butter, chilled OFFERS DELICIOUS PACIFIC-RIM INSPIRED CUISINE. MEET IN THE GREAT ROOM AT THE RHZ CARErOH BACHELOR GULCH AND ENJOY A SNOWCAP RIDE UP 1111. MOUNTAIN 'IU'[HIS INTIMATE. CABIN. 970 545.6575 Preparation: • Combine breadcrumb., ha,lucts and bacon. Pre, whole trout into l o fixture. In large put, sauni fish in clarified hurter oo high heat for apprnn- immely 3 minutes for each side. Set aside. • Reduce chopped shallots and r,hite, wine in small sauti+ pare.Add lemon juice and fresh sage into reduc- tion. Whisk in whole butter on 1mv heat after major- ity or wino has ecapom¢sl. • pm heat trout in 400° ovon for approximately 5 min. 'Ibp with butter sauce and garnish with lemon zest. Scrxcs 4 46 1 f Qvineries > > l TASTE FOOD ...TASTE WINE. ..TASTE LIFE ...2005 TASTE OF VAIL \///ji'/leCi CS > > -g A C A C I A BAILEYANA WINERY Acacia Vineyard is in the heart of Napa Valley's Carneros wine region, enjoying the cooling influence of the Pacific Ocean and summer fog, snaking it an ideal growing area for Pinot Noir and Chardonnay. Acacia was a pioneer in this appellation when it began in 1979. Today, it is a leader of the new Cameros, producing corn pelling Pinot Noir that is darker, richer and more fragrant than the typical Carneros Pinot Noir. Bailevana is a family owned, estate winery, focusing on cool climate wines from San Luis Obispo's Edna Valley. Today, the team of Burgundian horn and trained winemaker Christian Roguenant and the family's third gen oration creates estate wines that express the unique characteristics of the Edna Valley and their Firepeak Vineyard. 48 << (Vineries Fiona and Hal Barnett first discovered Spring Mountain in 1983, chile they were living in San Francisco. In 1988, after careful Nears of farming and planning, the first vintage of Barnett Vineyards' Spring Mountain Estate Cabernet Sauvignon was produced. With passion and patience, Fiona and Hal Barnett created this vine- vard and winery with the intent of producing small amounts of handcrafted Cabernet Sauvignon wines from their estate. Since the first vintage of Barnett Vinevards, Spring Mountain has proven to deserve its own AVA and become known as a unique microclimate, producing exceptional Cabernet Samignons and Merlots. Without passion, there is no wine. At Benziger Family Winer}, that passion is Sonoma Mountain xvinegmwing. Through a self imposed responsibility to the land they steward, the Benziger's are dedicated to crafting wines of uncommon character that offer the hest expres- sion of the unrivaled diNersity of Sonoma County. RAR,NEiT VINEYARDS VAN FY NAPA CABERNEI SAUVIGNON O QENZIGER A living icon of Spanish wine and widely regarded as the "Master of 7cmpranillo", BOD'EQAS A'C'EJXN'DRO Alejandro Fernandez achieves naturally concen- TER'NAN'D'EZ TI'NTO trated, elegant wines which are expressive in TES(ZLITSRA youth, yet benefit greatly from age. 49 (Milleties >> Founded in 1792, one of the greatest hastions of 'BODEGAS'HIDALGOS tradition in the sherry industry and among very LA GITANA few remaining estate-bottled exporters. The quintessential floc-aged style is the specialty known as Manzanilla. Nicolas Feuillatte created Champagne Nicolas Feuillatte in 1976 as an exclusive Reserve Champagne, and he remains the guardian of Champagne Nicolas Feuillatte's quality and style. The covers of Champagne Nicolas Feuillatte are G' bmwagne, blended from wines grown in more than 1,200 ,Kkokb etaC #e acres of exclusively Grand Cru and Premier Cru vineyards located throughout Champag*nc, France. Nicolas Feuillatte Champagnes are the exclusive issue of Premier Cru and Grand Cru vineyards and all cuyecs are distinguished by the rich full expression of Champagne's unique terroirs. Established in 1967 by Donn and MAY Chappellet, Chappellet Vineyard was the second new winery built in the Napa Valley since _ Prohibition and one the earliest to actively pursue hillside farming. Donn is convinced that his hill- CHAPPELLET side-grown grapes often produce unique wines with depth, balance and long-term aging potential. 50 << 910'inclcs Chateau St. Jean is a winemaking estate located at the foot of Sugarloaf Ridge in the Sonoma Vallev near Kemvood, California. Founded in 1973, Chateau St. Jean has long been recognized as a leader in the Vineyard Designated wines. Haying been at Chateau St. Jean for more than two decades, Winemaker Margo Van Staaveren has played an integral role in the great wimmmak- ing for which Chateau St. Jean is known fur. Cloudy Bay's first release, a 1955 Sauvignon Blanc, created an overnight sensation in Australia and the U.K. Founder David Hohnen's desire to find the ultimate site for Sauvignon Blanc, along with New Zealand Winemaker Kevin Judd, resulted in the perfect site near Blenheim, between the misty mountains depict- ed on the understated label and the bay named by explorer Captain Cook on his maiden voyage. Terre Rouge and Easton Wines (Domaine de la Terre Rouge) is located on the west slnpc of the Sierra Nevada in Amador County's Shenandoah Vallee. The style of our wines emphasizes deep color, balanced flavors, full middle palate and a long finish with power and finesse, gaining corn plexity with age. Our goal has been to make the finest wines possible from our region-wines that transcend time and place and can be placed on the table with the best wines in the world. CHATEAU STIE AN. CLOUDY BAY 11 A R L P O R 0 11 G 11 TERRE ROUGE' .,,... ,., --- .......................... E A S 'f' O N 51 Q/Viner;ies >> At Domaine Serene, our mission is to grow, pro- duce and market consistently outstanding duality DOMAfNE SERENE Pmot Noir and Chardonnay. Our vineyard man- agement and winemaking practices are designed to ensure complex, concentrated and elegant Pinot Noir and Chardonnay year after year. DUCKHORN VINEYARDS NAPA VALLEY Duckhorn Wine Company is a leading multi brand wine company located in the Napa and Anderson Valley appellations of Northern California. The portfolio includes three core brands-Duckhorn Vineyards, Paraduxx and Goldene.ve. By sourcing grapes from 12 differ- ent Estate vineyards and Deer 2S growers, each ,vinery is presented with a canvas of lots during the annual harvest. After working closely together as a tvinemaker and grape grower since 1990, Steve Dutton and T T Dan Goldfield merged their talents to create D ON N Dutton-Goldfield Winery in 1993. Our mission L`/?J `O 60 is to produce vineyard-designated Pinot Noir and Chardonnay, along with a touch of Zinfandel and Syrah, from our home in the western Russian River Valley. 52 « 910irrezres l'he Eberle label debuted with the 1979 release of owner Gary- Eberle's fla,,ship wine, Cabernet Sauvignon. A co-founder of the Paso Nobles appellation, Gary Eberle and Eberle Winery remain committed to producing premium, hand- crafted, 100% varietal wines sourced from vine- yards representing the unique diversity of the Paso Robles terroir. Still a boutique-size winery today, producing roughly 23,000 cases annually, Eberle Winery has expanded into the limited pro- duction of several new varieties, always adhering to the principle of quality over quantity. Eola Hills Wine Cellars is located in the heart of Oregon's Willamette Valley. As one of Oregon's leading wineries, Eola Hills produces an array of award winning varieties from its top selling Pinot Noir to Chardonnay, Pinot Gris, Cabernet, Merlot, Zinfandel and more. After 20 years of success, Eola Hills has not abandoned its original mission to pro- duce quality wines at consumer friendly prices. Fiddlehead Cellars is about selective, hands-on, hand- crafted, passionate winemaking. Owner/ winemak- cr Kathy Joseph demands seductive Pinot Noir per- fection and rules with serious Sauvignon Blanc. Her comnutment and enthusiasm are unmatched, and her age-tvorthv wines are memorable to the last drop. Fiddlehead Cellars makes Pine Noir from appellations that make a diflerence...the Santa Rita Hills and the Willamette Valley, and Sauvignon 131anc from the stellar SantaYnez Vallev. EBERLE MOM 904"Wal ING- F I D D L E H E A D C E L L A R S 53 QiUinerieS >> ?It?il At Fisher Vineyards, crafting excellent wine is about two paths: One allowing truly unique sin gle vineyards to speak through terroir. The other is the winemakers' crafting of blends from small complementary lots of twine from different locations and different varietals, speaking out in the winemakers' choice of bar mono in our Coach Insignia Cabernet Sauvignon, Merlot and Chardonnay wines. In 1977, Flowers gravity flow winery was built FLOWERS It is outfitted with many high-tech features that ?qy e allow the twine to be made in a low-tech, mini- : oral intervention wav, all the while being respectful of traditional Burgundian techniques. Situated in Santa Barbara's renowned Santa Rita Hills AVA, Foley Estates Winery is dedicated to mate region. Pounder Bill Foley and Wincmaker ls, this true to extreme our cool hills cli- Chversiardons oonnafy these and ese S??varraih in Alan Phillips are intent on making the purest 54 << 910incr,ies Foppiano Vineyards was established in 1896 in Sonoma County's Russian River Vallev. The I Foppiano family specializes in Petite Sirah, F07??7 ALA ?l?7O Cabernet Sauvignon, Chardonnav and Vineyards Sauvignon Blanc. A visit to our winery explains our choice for the name Foris. Latin for out of doors, foris conveys the mood of the flowing rivers and lush, fir cov- ered Siskivou Mountains which surround our vineyards. We are nestled in the remote Illinois River Valley of southwest Oregon. We respect Europe's stylistic traditions by producing pure, dry and rich Alsatian varieties; barrel fermented, sur lie aged Chardonnav; and classicalfv concen- trated, soft barrel aged reds. Our goal is to show- case the quality of our grapes and reflect the soil and climate that is unique to southern Oregon. Germain-Robin brandies are consistently reviewed as the finest distilled spirits in the world. In 1982, Hubert Germain-Robin brought an antique cognac still to Ansley Coale's California ranch and began operations. Hubert, whose family has produced cognac since 1782, uses traditional hand methods and distills using premium varietal grapes such as Pinot Noir. FORIS GERMAIN - ROBIN 5 5 /?irrer.ies > > J ?!T ? a y HENDRY In 1982, the Ferrer family purchased 40 acres in Sonoma's Carneros Avine district. They planted vineyards and built a state of-the-art winery with Spanish-style architecture. The [vinery opened in 1986 and noa, cultivates 385 acres, producing a range of sparkling and still wines. Hanzell Vinevards is one of the most influential producers in California's winemaking history. Continuing the Zellerbach vision, Hanzell produces significant Chardonnay and Pinot Noir of inten- sity, grace and longevity from the private estate vineyards located high on the Mavacamas Ridge. The I I5-acre Hendrv vinevard is located on the bench lands between Napa Valley's Cameros and Mount Veeder viticulture districts. Our goal is to produce wines that reflect the differ- ent soils, microclimates, clones and root stocks that define our individual vineyard blocks. This is why our wines are block designated. With each ()four wines, we try to express the unique diversity of our vineyard blocks. The range of wines from Huia (pronounced hoo yah) have character, style, finesses and depth of fla- vor. Blending modern and traditional techniques -s7-1'u is Huia is locused on hand crafting fine unique wines expressing the richness of Marlborough grapes from the vineyard through to the table. 56 << 910iner,ies Inniskillin Wines is the world leader in the produc- tion of rare specialty dessert wine known as ice wine, which is made from rapes that have been naturally frozen on the vine. In 1975, Inmiskillin's visionarv founders, Donald Ziraldo and Karl Kaiser, brought the centuries-old tradition of ice uvinemaking to Canada's Niagara Peninsula, which is idealk suited to its production. Their pioneering eilorts were recognized in 1991 when the 1989 vintage was awarded the prestigious Gland Prix d'I-lomreur at VinExpo, Bordeaux, France. Descending the crest of a knoll on Ross Station Road, the 300 acres of land comprising Iron Horse Ranch and Vineyards opens to rolling hills covered with grapevines. Care was taken to preserve the natural beauty of the picturesque area by erecting buildings at home with the land. Founding partners Audrey and Barry Sterling and Forrest Tancer shared the convic- tion that Iron Horse could, and therefore would, produce great wines. La Jota Vineyard Company, one of the few wineries located on Howell Mountain, was established in 1898. La ]ota's 28 estate acres, at a minimum elevation of 1,800 feet, offer the perfect environment fur hand-crafting moun- tain wines in small batches. By keeping yields low, La Jura's wines display the concentrated fruit characteristics that define the Howell Mountain appellation. ?Icih? I C E W I N E ONE OF THE WORLD'S GREAT WINES L IRON UMSE V I S E Y A N D S ???? onaatd.?v 57 910illerics >> OwnerAvinemaker Steve MacRostie's sole pro- fession has been that of winemaker since earning his master's degree i oenology from the Uniyersih of California-Davis in 1974. Steve makes Pinot Noir, Chardonnay and Merlot, crafted from fruit grown in Carneros, his home region. In M A C: R O S T I E 1995, Steve moved to a new winery in Sonoma and planted his first estate vineyard on Wildcat Mountain in the highlands of western Carneros. Some people may say we do things the old V . o. ;"._.... fashioned way. We actually make our wines the traditional way. By remaining true to our l Burgundy roots, then we are able to create some of the finest vintages. Since 1997, we have been growing and producing wines that we nu. GA.- -.. hope you will enjoy and that will convey our passion for Burgundy. ?S LAT The House of Latour was founded in 1797 and ?? OG built up its impressive Domaine of 124 acres of ,? top-quality vineyards throughout the 19th cen- tury, Strict pruning, using the "Guyot simple" ro4, Er system, ensures the low yields which are essen- ?ND?? ? tial to the production of fine seine. 58 << 910irler,ies The Margerum Wine Company philosophy is a return to xvinc making in its previous form of production-handcrafted and personal. We are working with connotations of nature, stressing individuality, and making a production on a human scale. We choose to make wines that are distinctive, have a place and personality to them, and are made to my own standards. Melville is an estate winery, located in the Santa Rita Hills appellation, with a focused commit- ment to producing Burgundian and Northern Rhone varfetals with the utmost respect' for their history as well as the site on which they are grown. Established in 1997, Merry Edwards crafts Pinot Noir and Sauvignon Blanc from her own Sonoma Coast estate and the hest vineyards in Russian River Valley. Currently celebrating her 31st vintage as a winemaker, her handcrafted wines are available only direct from the winery. MARGERUM I me(vi((e 59 91MYler,ies >> Moshin Vineyards is a family owned and operat- ed vineyard and winery established in 1989. Specializing in Russian River Pinot Noir, we also create award-winning Syrahs, Cabernet MOSHAN Sauvignons, Merlots and Zinfandels. Currently, `U111"TE IKARDS construction has begun on a new 3 tier gravity flow winery, located in the heart of the Russian River Valley. For twenty five years, Mumm Napa has earned international acclaim producing Napa Vallcy methode champenoise sparkling wines, which emphasize the natural ripeness and exceptional MUMM NQ PQ quality of California vineyards. Winemaker Ludovic Dervin carries on the inspiration that began with the late Guy Devaux in making Napa Valley sparkling wines produced in the methode champenoise, which includes Brut Prestige, Blanc de Noirs, Blanc de Blanes, the new Cuvee M and the award winning DVX. Ren and Marilyn Harris have been growing grapes in Napa Valley since 1964. About thirty PARADIGM percent of the grape production at Paradigm is used by the winery and the balance sold to other premium Napa Valley wineries. It is the intention of the Harris' to remain at the current five thousand case annual production in order to maintain the closer personal contact thev enjoy with both the Paradigm crew and the Paradigm wine drinkers they have befriended over the years. 60 Q10iiier,ies Founded in 1998, Richard Partridge Wines are a sincere reflection of the finest vineyards in the Napa Valley. With a focus on Cabernet Sauvignon and Chardonnav, each vineyard is selected for its unique personality and exceptional character. Patz & Hall began producing wines in 1988 in order to fulfill a life-long dream of making ele- gant Pinot Noir and Chardonmy. The winery has dedicated itself to making rich, complex seines from lose-yielding, cool-climate vine- yards located in a variety of appellations, including Napa, Sonoma, Mendocino and Monterev. Now in its sixteenth year, Patz & Hall PATZ & HALL has refined their focus to include small produc- tion, single vineyard seines, while expanding their portfolio to include eleven different bot- thugs of six elegant Chardonnays and five stun- ning Pinot Notts. In 1991, along with several partners, Paul Hobbs founded Paul Hobbs Winery in Sonoma County. The winery specializes in producing small lot, handcrafted, vineyard designated PAUL HOBBS wines. A gravity flow winery in Sebastopol fin- ished its first phase of construction in time for harvest in 2003, allowing us full control over the svinemaking process. 61 (-)/)in eszes > > David Ramey, who has long wanted his own brand, is finally out with a super-concentrated, IIyr ti'v major league Cameros Chardonnay from the ,r,?., auy Rr ?iqs „ Hyde Vineyard under the Ramey Wine Cellars RAMEY label. Now at Rudd Estate, Ramey's personal WINE CELLARS project was encouraged by Leslie Rudd. The Raymond family has roots in the Napa Valley seine industry dating back to the 1870's when Jacob and Frederick Beringer arrived from Germany. ????q?? Four generations later, Jacob's great-grandsons, MOW Walter and Roy- Raymond, Jr., are continuing the .R I K 1F y, fancily wincmaking legacy at Raymond Vineyard & °?+;' '•S` `? ?' Cellar along with their children, Roy, Jr.'s son Craig and Walter's daughter Kristi. The Raymonds i launched their label with the first vintage in 1974. That first crush has been followed by more than 30 Sears of hard work, dedication and a strong com- mitment to producing superior California sines. R E N A RD' " Described as a Rhone producer who "always seems to have one foot in France and one in e California, with a European complexity with sweet fruit of California" Bayard Fos is commit- ted to bipolar winemaking. This means this fel- low is intensely serious about enjo'ving life and the pursuit of Rhone swine making and drink- ing, and not taking it too seriously. 62 << Ql1 yler,ics Robert Sinskev Vineyards is on a mission. Thev are spreading the gospel that fine wines made from organically grown grapes are the ultimate luxury. Robert Sinskey, winemaker Jeff Virnig and vineyard manager Kirk Grace have created unique methods, based on organic and bimb- namic technique, to produce silky, elegant and complex Pinot Noirs, distinctive New World Bordeaux style blends... and a few other goodies. S Delicious, elegant, understated wines made for enjoying with food. By themselves, the wines taste good, but when enjoyed with a fine meal, the bright acidity- and mountain tannins serve to ai \ refresh the palate. RLIBISSOW-SARGENT Salexis Wines, Napa Valley, California, are owned and handcrafted by John, Ann and Sarah Gibson. Our Merlot fruit conics from the Snowden Vineyards and our Chardonnav is from Carneros Lake Vineyards. The maximum pro- duction of each wine is 500 cases. 63 9/0ir/ecies > > SA PPH IRE 'HI LL 9VINERY c rams6er? Sapphire Hill Winerv is a small, family-owned vineyard and winery founded by husband-and wife team Tim Meinken and Anne Giere in Sonoma County's Russian River Valley. Thev planted their first vineyards in 1989. Tim and Anne produce estate bottlings of Chardonnay, ]'met Noir and Svrah, as well as distinctive, vineyard-designated Old Vine Zinfandels. The winery and tasting room are located in down- town Healdsburg, California. Schramsberg Vineyards, Napa Vallec's oldest hillside winery, specializes in the production of methode champenoise wines. Our goal has always been to create distinctive cuvees with individuality and style. Each handcrafted Nvine is carefully blended to create unique sparkling wines that can complement a luncheon or din- ner as well as a special occasion. Dedicated to melding art and wing Sullivan Vineyards crafts artisan-style wines for every event. From our family to yours, Sullivan EI1.I aoTI1. Vineyards' bold red wines help create those delicious occasions on every table. 64 << (Vincr,ies Swanson Vineyards is a family owned winery estab- lished in 1985, and produces 25,000 cases annually. Production is focused on three wines: Pinot Grigio, Merlot and Alexis, a Cabernet Sauvignon-based proprietary blended twine. Swanson is also known for producing smaller quantities of Syrah, Cabernet Sauvignon, Sangiovcsc and Late Harvest Semillon. All Swanson red wines are 100% estate grown, produced and bottled. A family owned Estate winery, located on a hill- side in Oregon's Willamette Val Icy, our vineyard benefits uniquely from the blessings of the gen- tle west wind which blows through the Van Duzer Corridor to the interior Willamette Valley producing wines that are known for their balance and subtlety. Viader produces three distinct proprietary wines showcasing our hillside terroir on the slopes of Howell Mountain in Napa Valley From which the fruit comes and is created with the finesse of European style twinemaking. Viader trines are designed to pair well with a variety of foods. Villa Creek Cellars was founded in 2001 by for- mer Vail resident Cris Cherry and his wife JoAnn. They cmplov a vineyard driven, minimal intervention approach to wine making Conscientiously farmed vineyards on the west side of Paso Robles are the source for their fruit forward, nicely balanced Rhone style blends. VANIN ER V I N E Y A R D S 'VIADER VINEYARDS & WINERY v' VILLA CREEK 65 Qloirleties >> VILLA MARIA WILLAMETTE VALLEY VINEYARDS `9V II IL IL II A YVI S 51E IT 27191[ New Zealand is often referred to as the new fron- tier for wine discoveries and Villa Maria is at the forefront. Referred to as "the best all around pro- ducer in New Zealand", their wines exhibit finesse and impeccably integrated oak, when used. They have pioneered Stelvin closures (screw caps) and have declared the entire vvinery a "Cork Free Zone". Growing great Oregon ['root Noir while serving as a steward of the land is founder and wine- grower Jim Ferran's goal. Since beginning in 1983, Willamette Valley Vinevards has earned the designation as "One of America's Great Pinot Noir Producers" from (Vine Enthusiast Magazine. For over taro decades, Williams Selvem has been dedicated to producing ultra-premium hand- crafted Pinot Noir in Sonoma County's Russian Rivcr Valley. BY following proven traditions of respecting the individuality of the growers and vineyards from which we source our fruit, Williams Selvem wines continue to deliver dis- tinctive, world class Pinot Noir. ZD Wines is a family winery dedicated to pro- ducing World Class Wines. Located in the Napa ?L. Valley on the beautiful Silverado Trail in F-- `I Rutherford, the winery is owned and operated by the deLeuze Famifc. 66 APP, J 'Transportation :. TASTE FOOD ...TASTE WINE ...TASTE LIFE ...2005 TASTE OF VAIL _.ZodginJ & '7(-/) taylspoclcttio11 >> At the base of Vail Mountain, 150 yards from the Gondola, Antlers at Vail is renowned for its 14 friendly atmosphere and unsurpassed mountain ANTLERS AT VWL views. The Antlers offers spacious and luxurious condominiums at hotel room rates. Conference facilities for 10-150 people. LSOO. S43. 8245 The Apex Lodge at Vail is conveniently located just minutes from the heart of Vail Village, and less than a mile from the ski lilts of Vail Mountain. Guests will enjoy four-star accommo- pax dations and service at three-star prices. The area vaii offers an array of dining and entertainment choices, but the Apex is home to the Westside Cafe the town's most popular breakfast spot. 1 970 479 9000 Evergreen Lodge, a full service hotel, is the ideal setting for a memorable vacation in Colorado's Evergreen Lodge beautiful Vail Valley. Located between Lionshead and Vail Village on the free Town of Vail bus route, the Evergreen Lodge is only one stop to the Lionshead Gondola. 1.900.2S4. lit/L. The Galatvn Lodge is an elegant, intimate prop- crtp offering high end condominiums to the dis- c eriminating guest. Located one block from the ( 1dat * Village cure, vve are just a short walk to shops-, v n 1 L. c o t o a n u o restaurants, lifts and the Ford Amphitheater. Smoke-free, air-conditioned, and handicapped accessible. 7.970.479.241 S The Lift House is located 73 seconds from the Lionshead gondola. We have 2 restaurants... so o5ftcWouse vve don't qualify as a fat free hotel... but that's all 1° the more reason to stay in our studio apartments CONDOMINIUMS complete with fireplace, kitchens and private balcony. I. So o.664.0635 68 << .2odyiny & 2irnnsporlaliorz Simba Run offers spacious, contemporary two bed room/tvvo bath condominiums with fully-equipped kitchen-washer/dryer, wood-burning fireplaces and _ maid service. The complex fcatwcs a 60-loot heated R - jj Simba Run. indoor pool, hottubs, steams/sauna, fitness room, outdoor tennis courts and garage parkin. The Simba Shuttle Buses travel to Lionshead and Vail Village every 20 minutes from S a.m. to 1 I p.m. in the winter. 1.970.476.0344 Soak up the breathtaking mountain views with our luxurious accommodations overlooking the tranquil Gore Creek. Indulge your senses at Aria Spa & Club; delight your palette at one of Vail's finest restaurants, Chap's Grill & Chophouse. VA I L CASCADE RESORI & SPA Lounge by our heated pools, and experience over 50,000 square feet of versatile meeting space. 1.970 476 7111 TAs rF OF VAII, is pleased to host the 2005 event in conjunction with the Vail Marriott Mountain Resort and Spa. Recent renovations include air conditioning, a new exterior, upgrades to the 1 lobby and improved gucstrooms with more living 0 space in each room, fireplaces in 40% of the gue- strooms kitchenettes in suite f om r t VAIL Aarriott , ponen s, ou -c , ' `` granite bathrooms and with princess soaking tubs. RESORT & SPA The property also has a European Spa, indoor/out- door pool & hot tubs, restaurant and bar. 1. Soo. 64S.0720 or 1.970476.4444 These spacious condominiums and townhomes are located four mites east of Vail Village on the free shuttle route. Each contains a fireplace, full kitchen pp,', Vail and gorgeous views. Amenities include jacuzzis, RacQuet Club ro.diwin a co?m.ml? weight room, outdoor tennis, swimming pools, saunas, steam rooms, and more! I. SOO 42S.4940 69 IN TUNE WITH OUR COMMUNITY CowizAUU's MOST TRUSTED GROUND 'I'RANS- PORFAIION COMPAM IS PROUD TO HELP BRING CULINARY EXCELLENCE To THE VAII. VALLEY AS A SPONSOR OF TASTE OF VAIL. NEXT TIME, CALL COLORADO MOUNTAIN EXPRESS... • Colorado Mountain Express is the Vail Valley's most respected ground unnspurtation service, offering quality, safety and comfort. since 1983. • Choose from spacious and comfortable 10 passenger vans regularly scheduled throughout the day to meet you at the Denver or Eagle Airports with door to door service to most hotels ur condominiums in Vail m Beaver Creck. • Or, consider CME Premier, where privately-chauffeured Cadillacs, Suburbans and executive vans are at vour service for trav- el throughout Vail and Beaver Crock and other Colorado resorts. COLORAWAMIATA/NEXPRESS. CME L 800-525-6363 - 970-926-9800 • WWW.RIDECME.COM SYR\'I\('. VAIL, BI': ER CREEK. BRo KIE.\'N111(T1 CO1'EI'.R\11111 IIVI'AI\. Rkl'.1TI)\f. A%['E\,S\li\\'\L.\ AI\I)\URRIIUNIIIWAREAti. << 2od ying & 7irt11,Yp0,r1a,1i0Y1 RUSES Please use the free Town of Vail bus system for a safe and worry free evening. There is an in-town bus that runs between Vail and Lionshead everv 10-15 minutes. Please DO NOT drink and drive. For further details consult the bus schedule or ask at the Taste of Vail Registration Desk. PARKING Parking is very limited in Vail. Please use the free bus system whenever possible. TAXIS Vail ValICYTaxi, 476-TAXI (8294) LODGE SHUTTLE Check o-ith your hotel for a compliment'arv Indge shuttle. AIRPORT SHUTTLE COLORADO MoUNEAIN EXPRESS offers door to door airport service to most everv lodging destination in Vail,Reaver Creek, Aspen and Snowmass, with a Ileet of over 100 late model 10-passenger vans. Their convenient reservation system can be accessed by calling toll- free 1 800525-6363 or visiting the website at vvww.cmcs.com. Taste of Vail participants can receive a 40% discount by mentioning the group code "TASTE" when placing reservations. For private, customized travel, Premier VIP Transportation is your ultimate choice. The Cadillacs and Suburbans are equipped with leather interiors and beverages, with the larger vehicles offering VCR's. REGISTRATION & INFORMATION VAIL MARRIOTT MOUNTAIN RESORT & SPA. Programs, tickets, wine- maker dinner menus, souvenirs, transportation and general informa lion are available. VAIL MARRIO7T MOUNTAIN RESORT' & SPA - main number: 970-476-4444 TASTE OF VAIL - main number: 970-926-5665 71 ?? SZ'E OF SAIL ? TA a: _ 4-? P p Tt lv J 1 Z?Ponsozs 3enc4iciaries > > TASTE FOOD ...TASTE WINE ...TASTE LIFE ...2005 TASTE OF VAIL @j?j?orasvrs c? ??eci?G ?(/ri?ralcs >> S'P'EC'IA'L T'HA'N'KS 'TO'T'HE TO'L10M'TNCj 'P'EO'P'L'E AN'D'ESTA'BTIS'HDI'E'NTS: c 'LAURIE ASM USSEN Volunteers \ ANNETGGERS C r Guce¢ Chcl Luncheons 'KEVIN TOLEY V Mountaintop Picnic AMY'FRITZ•OBERLY Administration J IM'LAY Seminars 'BUD O"HALLORAN Mountaintop Picnic AMY THI LEA PS Crand Tasting 'KATHLEEN SINGLETON Apres Ski Testing MICKEY WERNER Auction And to all of the volunteers and many others not mentioned that lure contributed to the success of this year's evcat. 'WINE SPECTATOR CIGAR AFICIONADO y AMERICAN'EXPRESS V 'VAIL'MARRIOTT 'MOUNTAIN'RESORT & SPA 'VAIL'RESORTS SILLsTER'HAR'MOTORS TOWN OF'VAIL 'LODGE AT'VAIL COLORADO ;MOUNTAIN' EXPRESS RIEDEL CRYSTAL AMERICAN'LAMB'BOARD U/linr J ponaors AVID ONLINE DFSIGN/TOWERCARD CALPHALON COLORADO 'WOOL C ROWERS ASSOCIATION GAME CREEK 'RESTAURANT `HERTZ RENTAL CAR K'V'BA,T'VB 'KZY'R,THE ZEPHYR 'NEW 'BELGIUM 'BRENVING COMPANY 'ROSEN iMEAT GROUP SANCTUARY TERRA 'BISTRO AESTAU RANT THE'HOME'DEPOT THE TAPROOM TALL'DAILY 'VAIL MOUNTAIN COFFEE & TEA COMPANY TAIL TRAIL NO LV I C 'NATURAL 'DI I N E RA L't1'AT E R 'It'/NE NEWS 74 « ?asG crrc? ciarics IN THE PAST 14 YEARS, MORE THAN $260,000 HAS BEEN DONATED TO LOCAL CHARITIES. PAST RECIPIFNTS HAVE INCLUDED: O 1 'BORDER TORORDER'USA 'EAGLE COUNTY'HUMANE SOCIETY Al EAGLE'RIVER YOUTH COALITION GORE RANGE'NATURAL SCIENCE SCHOOL HOIE'HEALTH CARE & TtOUNTAIN'HOSPICE JOHNSON & WALES 'UNIVERSITY 'LITERACY PROJECT 'RED RIBBON PROJECT 'RESOURCE CENTER OF'EAGLE COUNTY SHAW 'REGIONAL CANCER CENTER 'VAIL'VALLEY JAZZ'FOUNDATION YOUTH TOUNDATION J ANTLERS AT'VAIL APEX'LODGE AT'VAIL 'EVERGREEN'LODGE V ITHE GALATYN 'LODGE V THE'LIFT'HOUSE CONDOMINIUMS SIMBA RU N.NAIL CONDOMINIUMS VAIL'MARRIOTT MOUNTAIN'RESORT & SPA 11 FAIL CASCADE'RESORT & SPA 1; •VA I L RACQUET CLUB i ' I 75 15th ANNUAL tasteofvail.com i A'BENEFIT FOR VAIL VALLEY CHARITIES 76 Wine Spectator is a proud sponsor of the ,5th annual "AMERICAN Visit www.mylifemycard.com/mountains Ef?RE55 for exclusive Cardmember offers. Proud supporter of the Taste of Vail for the last 15 years.