Tag Archive: Lamb

Ready, Set, Eat! Taste of Vail Restaurants.

March 7, 2016 10:17 pm Published by Leave your thoughts As if the promise of a spring food and wine festival set in the mountains wasn’t enough to get us excited, the chance to sample and savor our way through the best of Vail Valley’s restaurants is even better. With more than 20 restaurants confirmed for Taste of Vail 2016, it’s time to start jogging a little more and swapping in some quinoa at dinnertime to help us make up for the extra calories we’ll happily consume March 30th – April 3rd.  Everyone’s favorite restaurants will be making an appearance at Taste of Vail 2016, including Flame Restaurant at Four Seasons Vail, where the steaks are always elevated. High-class, yet laid back Colorado fare will be found at Mountain Standard, Terra Bistro, Boxcar and the Fitz Bar & Restaurants’ spots. The always-impeccable Sweet Basil and the French-flared La Tour will no doubt have busy tables at the Grand Tasting.  Matsuhisa, from the Nobu family, lives up to its fame and will have a sushi grade dish sure to wow guests. Upscale Mexican at Maya Modern Mexican Kitchen from globally renowned chef Richard Sandoval is bringing its Latin flavor to events. On-mountain favorites Bistro Fourteen, Wildwood Smokehouse, Two Elk and The… View Article

Chef Spotlight: Paul Anders from Sweet Basil & Mountain Standard

January 30, 2014 9:35 pm Published by Leave your thoughts  Executive Chef Paul Anders Returns to Reclaim Top Honors at the 10th Annual Colorado Lamb Cookoff & Apres Ski Tasting Last year, Sweet Basil and Mountain Standard participated in Taste of Vail after an extended absence from the food and wine festival. The culinary team came on strong as Executive Chef Paul Anders won top honors for his slow roasted leg of lamb with preserved lemon labneh, dried olives, lamb cracklins and pickled ramps. “The inspiration for my dish is a traditional North African leg of lamb,” said Chef Anders. “It started traditional but we did not leave it that way. We added pickled radishes, an herb sauce, lamb cracklings and using molecular gastronomy even made a lamb powder.” Anders is no stranger to the Taste of Vail as he’s been working in the resort community for nearly a decade. He started with Sweet Basil as chef de cuisine in 2005. After only a short period of time, he rose to executive chef of the venerable Vail restaurant. In 2012, he expanded his duties to oversee both the culinary program at Sweet Basil and the restaurant group’s new restaurant Mountain Standard. Anders graduated Summa Cum Laude from Johnson and Wales University… View Article