Contact: Paul Anders
Chef: Josh Monopoli
193 East Gore Creek Dr
Vail Co, 81657
From the creators of the legendary Sweet Basil, Mountain Standard is a rustic and relaxed tavern that is setting a new standard in the Vail valley by using an ancient form of cooking.
The majority of Mountain Standard's menu is prepared via the most primal cooking method: over an open and live wood fire. The food at this exciting new restaurant has rustic, bold and honest flavors, focusing on the purest ingredients in the Rocky Mountain region and beyond.
Service, like the cuisine, has that perfect balance of providing a first class dining experience with a more casual vibe. There are no smoke and mirrors here - no fuss - just simple, honest, from the heart service and cooking. The beauty of the creek side location is mirrored by the high energy vibe of this dynamic restaurant.
It is this energy, outstanding service, and hand crafted food that enables Mountain Standard to offer a truly unique dining experience, approachable and enjoyable to everyone.
Mountain Standard Recipes
Sweet Pea Bruschetta
Executive Chef Paul Anders
Makes 8 servings
Sweet Pea Hummus
2 Qt fresh shucked peas, use frozen if fresh are not available. If using fresh, blanch the peas in boiling water and shock in ice water. If using frozen, thaw completely
½ C. Tahini
12 garlic cloves, smashed
2 C. olive oil
1 T. kosher salt
1 t. ground black pepper
Method: Place the tahini, garlic, olive oil, salt and pepper in a food processor and process till smooth. Add half of the peas and puree until completely smooth. Next add the remaining peas and pulse a few times so that the peas are chopped but still retain some chunkiness and texture. Adjust the seasoning with salt and pepper as needed.
Calabrian Chile Condiment
2 C. Extra Virgin Olive Oil
1 C. fresh garlic, shaved thinly
1 C. Calabrese Chiles, stems and seeds removed, sliced thinly
Method: Place the garlic and olive oil in a sauce pot over medium/low heat. Cook the garlic and oil until the sliced garlic browns lightly. Remove from the heat and add the sliced chiles, cool to room temperature.
8 slices of good quality French bread or sourdough, cut ½ “ thick
2 C. sweet pea hummus
½ C. Calabrian chile condiment
2 C. sliced snap peas and/or garden peas, blanched in boiling water and shocked in an ice bath
1 C. home-made ricotta cheese, or good quality store bought
Extra Virgin Olive Oil
Salt and Pepper, as needed
1. Pre-heat a grill, or oven. Brush the sliced bread with olive oil and season with salt and pepper. Depending on your choice, either grill the bread or bake until it is crisp and well-marked, but with some residual softness left in the bread. Sp
2. Spread 1 oz of the pea hummus over the entire surface of the bread.
3. Scatter small dollops of the ricotta over the hummus.
4. Place the blanched peas in a bowl and dress with the Calabrian Chile condiment, season with salt and pepper. Spoon the dressed peas over the bruschetta, and follow with a drizzle of the left over condiment.
5. Zest lemon over the bruschetta and follow with a few drops of fresh lemon juice.
6. Sprinkle the bruschetta with sea salt and fresh cracked pepper.
7. Cut the bruschetta into 4 pieces and place on serving plates.
For additional photos and information contact
Jana Morgan, Marketing Director
Sweet Basil | Mountain Standard