March 7, 2016 10:17 pm
Published by Taste Of Vail
GooglePinterestTwitterFacebookAs 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
March 1, 2016 10:37 pm
Published by Taste Of Vail
GooglePinterestTwitterFacebookTaste of Vail’s Mountain Top Tasting, with its sea of white tents spread before you, can be a bit overwhelming if you haven’t been before. While some would say the best advice is to just jump right in and start sampling from the more than 50 wineries on site, other longtime attendees are a bit more strategic about the experience, not wanting to miss out on all the fun bites and drinks from their favorite local restaurants and wineries. From pork sliders and tacos overflowing with just-grilled meats and fresh toppings, to creamy corn and crab chowder, followed by Guinness s’mores, cupcakes blanketed in frosting, fresh strawberries and drizzled chocolate, no matter what the menu holds, it’s always guaranteed to be tasty. We talked with a few Taste of Vail veterans to get their advice so that any novice or expert can ensure 2016 is the best Mountain Top Tasting to-date. Come early Mountain Top Tasting Director Chris Benson recommends arriving right when the gates open. The event is only two-and-a-half hours long and Benson recommends starting with the food first. “There are usually only 15 or so restaurants attending, so I would try to get food first,” he said…. View Article
April 7, 2014 2:53 pm
Published by Taste Of Vail
GooglePinterestTwitterFacebook The 10th Annual Colorado Lamb Cook-Off & Après Ski Tasting sponsored by the American Lamb Board took place on April 3 as part of the Annual Taste of Vail. Sous Chef Christopher Schmidt from Mountain Standard won top honors for his Lamb Dogs with Za’atar Yogurt and Cucumber Relish. Second place went to Hooked and third place went to Zino Ristorante. The People’s Choice winner was Matsuhisa. Chef Schmidt’s dish was inspired by the start of baseball season. “We added some northern African/Middle Eastern flavors to a lamb hot dog,” he said. “It combines unfamiliar flavors in a familiar application.” The lamb hot dog included several toppings as well as lamb bacon. The judges gave top scores to the dish, recognizing that it was well executed and offered great accompaniments. The event, held throughout the streets of Vail Village, showcased 22 of the area’s finest chefs preparing an array of innovative lamb dishes featuring Colorado lamb. Each tasting was complimented by participating wineries. “American Lamb was showcased in diverse dishes – from lamb meatballs to lamb tamales to lamb ravioli,” said Megan Wortman, executive director of the Denver-based American Lamb Board. “The event is now in its 10th year… View Article
January 30, 2014 9:35 pm
Published by Taste Of Vail
GooglePinterestTwitterFacebook 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
