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DINING, Dining and Nightlife

Epicureans can delight…

There’s no doubt about it. 
Foodies love to eat! The extreme foodie will fly to Paris for cheese. Some might spend an entire week planning the perfect meal. Foodies can rejoice, however, at the myriad of food festivals that take place in the Vail Valley. No flying to Paris for cheese or to New Orleans for beignets. In our environmentally conscious valley the summer farmer’s markets from Gypsum to Vail are filled with locally grown and gourmet delights. Jars of honey and jam are displayed on pastel tablecloths. Muffins, baklava and fresh bread are nearby. Lots of organic veggies and fruits like corn, tomatoes and peaches are there for the picking. Beer and wine festivals like Gourmet on Gore, Oktoberfest, to name a few, abound. It’s all so good, that you’ll want to wear some pants that have a little extra room!

DINING, Dining and Nightlife, Vail Valley's Specialty Recipes

WILD MUSHROOM PARSNIP PAPPARDELLE ~ paradigms restaurant

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 […]

DINING, Dining and Nightlife, Vail Valley's Specialty Recipes

Veggie Reuben ~ the french press

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!

DINING, Dining and Nightlife

NO APRON! But, still Cookin’

When home chef Alice Phillips served stuffed salmon over vintage white cheddar grits with a drizzle of raspberry chipotle sauce to friends at a dinner party, the dish was greeted with “oohs” and “aaahs.” But when Phillips served her signature salmon to Gordon Ramsay, Graham Eliot and Joe Bastinach on Fox’s MasterChef, the dish was met with raised eyebrows and criticsm. “Raspberry. … Salmon. … Chipotle. … Grits. … Damn! It’s like you’re wearing the wrong clothes and putting lipstick on your big toe,” Ramsay says to Phillips during Episode 1 of the second season of MasterChef. Phillips, who lives part time in Edwards and part time in South Carolina, was one of 100 cooks selected for MasterChef, a show much like American Idol where amateur chefs (instead of musicians) are chosen to compete for $250,000, a cookbook deal, the chance to become a real chef and fame to boot. […]

DINING, Dining and Nightlife

A Leg Up for Kelly Liken’s Sous Chef

Every year, the Colorado Lamb Council sponsors a Lamb Cook-of for local chefs at the Taste of Vail food festival. Winning is the culinary feat. For the 2011 victor, Tyler Hansen of Restaurant Kelly Liken, it was all about the leg. Supplied with 60 pounds of boned, rolled, and tied leg of lamb three days prior to the competition, Hasen and 18 other participants were challenged to come up with an original recipe and cook 350 to 400 portions for public consumption. They also had to present their dish to a panel of judges for a final taste test. For the past two years, Restaurant Kelly Liken has taken home the coveted Judge’s Prize. “For me, it all began with brainstorming the ingredients,” says Hansen, as he describes the creative process behind his big win. “I had to ask, ‘What season is it and what ingredients are available?” He decided […]

DINING, Dining and Nightlife

Award-winning chef: Wilganowski

The Osprey Lounge’s award-winning chef: Michael Wilganowski The Osprey Lounge’s chef Michael Wilganowski is a contender. He keeps winning cooking competitions with ease. In January 2011, Wilganowski earned top honors for the second year at the bon appétit Beaver Creek Master Chef Challenge. Teamed with New York chef Joey Campanaro, Wilganowski defeated an impressive list of chefs.

DINING, Dining and Nightlife

Will you be dining al fresco?

Magnificent mountain views and exceptional dining come together naturally in the Vail Valley. When the days get longer and the weather warms up, you’ll find Vail Valley residents and guests dining outdoors.  Share a bite under an oversized umbrella or enjoy a meal under the stars – it all tastes better outside. If people watching is on the menu start with Pepi’s, Vail’s original landmark. Serving European fare such as veal, bratwurst and goulash as well American favorites, Pepi’s is in the center of it all. Folks flock to the Ore House for its specialty drinks and tasty appetizers. A prime spot for checking out passersby, local favorite Vendetta’s Italian Restaurant showcases a pizza bar. The Red Lion has a ‘to die for’ patio to sit on and watch the world go as you’re entertained by co-owner Phil Long. Take in the beauty of Vail Mountain and sip a margarita […]