When in Vail, you must stop by the Bully Ranch Restaurant at the Sonnenalp Hotel and treat yourself to their incredibly delicious, Mudslide. Whether you’ve had a hard day or the best day of your life – this drink will, literally, knock your boots off! BUILD YOUR OWN Put a scoop of ice cubes in a blender 1 1/2 oz each of vodka, Kahlua and Baileys Blend like a milkshake Voilà. Done.
Vail Valley’s Specialty Recipes
SONNENALP Ludwig’s buffet is a bounty of good eating from made-to-order omelets with the freshest ingredients to bacon, eggs, sausage, French toast and even to-die-for pastries. Linger over a cup of dark-roasted coffee and ease you way into the day. Ludwig’s in Vail Village is open for breakfast daily from 7 a.m. to 11 a.m. with its famous brunch on Sundays until midday. CAFE 163 Looking for a gluten free breakfast? Café 163’s gluten-free pancakes are reason to get out of bed. The triple-stack of pancakes is whisked to perfection before coming to life on the griddle and are served steaming with butter and syrup. Truly a special treat. Open every day for breakfast at 8 a.m. ALPENROSE Create dining memories with Vail Village’s German- and Austrain- inspired Alpenrose Restaurant. Build your own crepe with savory ingredients like the mushrooms, […]
Daniel Joly Owner/Executive Chef Mirabelle at Beaver Creek Belgian-born Master Chef Daniel Joly graduated from the Culinary Institute of Brussels in 1986. He trained at Michelin Guide Three-start Michelin in Brussels Joly came to the United States in 1988, worked at Restaurant Million in Charleston, Relais & Chateau in South Carolina. He moved to Beaver Creek, Colo., in 1992 to become chef-manager for Mirabelle Restaurant. Joly and his wife, Nathalie, purchased Mirabelle in 1999. Joly’s unique cooking style has been acclaimed by numerous publications and institutions. In January 2008, Joly and Mirabelle received four-star ratings from the Mobil Travel Guide and AAA. Joly has also received an Award of Excellence from Wine Spectator magazine for 15 years running. Joly hosts the popular “Something’s Cooking with Daniel” on TV8 in Vail, Colorado. When he’s not dazzling guests with his light, contemporary menu and fresh, local ingredients, chef Joly publish a cookbook […]
Chef Proprietor Paul Ferzacca presents this delicious favorite Dinner for four.
Dear VV Mag, Every time I go to Paradigms I get the same thing, the Parsnip Pappardelle. I would love to try to make it at home. Can you get me the recipe so that next time I dine there, I can try one of their other delicious-sounding dishes. Thank you. Wild Mushroom Parsnip Pappardelle Recipe from Paradigms Restaurant Eagle, Colorado Ingredients 1 cup sliced wild mushrooms or baby bellas 1/2 cup diced sun-dried tomatoes in oil 1 cup diced asparagus cut into 1/4 “ pieces 5 cups mushroom or vegetable stock 3 large parsnips Parsley Parmesan cheese Truffle oil Preparation Shave skin off parsnips and discard. Continue to shave strips of parsnips with vegetable peeler, alternating sides. If parsnips strips are very wide, cut in half lengthwise to resemble pasta pappardelle. Add small amount of oil to sauté pan and briefly cook mushrooms, sun-dried tomatoes,and asparagus, just long enough to […]
Veggie Reuben Recipe from The French Press Edwards, Colorado Ingredients: Domestic Mushrooms Red Onion Baby Spinach Sauerkraut Swiss Cheese Rye Bread Russian Dressing Preparation Sauté mushrooms and red onion with a little oil until tender. Add spinach and sauerkraut and sauté until spinach is just wilted. Grill Rye bread lightly on one side and then turn over and put Swiss cheese on bread and grill until melted. Add Russian dressing and the sautéed ingredients. Serve and Enjoy!