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Taste Of Vail

Photos from 2006 Taste of Vail

  • The second annual Colorado Lamb Cook-Off filled Gore Creek Drive in Vail Village with hungry skiers and onlookers tasting $2 samples from renowned chefs. (Photo courtesy Taste of Vail)
    A panel of seven judges go through the paces during the second annual Colorado Lamb Cook-Off Wednesday, April 5, at an undisclosed location in Vail Village. For a list of judges, e-mail press@tasteofvail.com (Photo courtesy Taste of Vail)
    “Lamb Bisteeya,
    Mike Baugh of Vail’s Restaurant Kelly Liken boasts of his spectacular “Cucumber Lime Elixir,” a gin-based concoction that won Taste of Vail’s Bar Chefs Mix-Off, sponsored by Wine Spectator magazine. (Photo courtesy Taste of Vail)
    Some of more than 6,000 Schott Zweisel glasses await their destiny Thursday, April 6, at the Apres Ski Tasting. The glasses are considered the
    Doug Klacik of Game Creek Restaurant helps prepare the winning dish,
    With Vail Mountain as a backdrop, thousands of people sample haute cuisine and fine wines within the two-story walls of a temporary
    Brian J. McEachron, owner and marketing director of Steamworks Brewing Company, based in Durango, Colo., entertains beer drinkers during the Colorado Lamb Cook-Off on Wednesday, April 5, in Vail Village. (Photo courtesy Taste of Vail)
    Fine desserts by Johnson & Wales played a key role during the 16th annual Taste of Vail, April 5-8. (Photo courtesy Taste of Vail)
    Rows of very refreshing
    Chef Anthony Mazza of Vail's Restaurant Kelly Liken offers up his popular
    Nothing but the finest whiskies and cigars were on offer at the
    Chef de Cave Benoit Gouez of France's Moet & Chandon, right, pours his famous champagne to a very willing crowd at the Mountaintop Picnic Friday, April 7, at Taste of Vail. (Photo courtesy Taste of Vail)
    The pink champagne flutes of France's Moet & Chandon attract pretty company at the Mountaintop Picnic Friday, April 7, at Taste of Vail. (Photo courtesy Taste of Vail)
    Auctions chairman, Mickey Werner, right, and Tom DiNardo, auctioneer, teamed up at the festival's four live auctions to gross more than $43,000 in proceeds for Vail Valley charities. (Photo courtesy Taste of Vail/Stovall Stills Photography)
  • More than champagne was on ice during Taste of Vail's finale, the Grand Tasting, Auction & Dance on Saturday, April 8, at the Vail Marriott Mountain Resort & Spa. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Executive Chef Tim McCaw of Zach's cabin proudly displays his delicious offering at Taste of Vail's Grand Tasting, Auction & Dance at the Vail Marriott Mountain Resort & Spa on Saturday, April 8. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Auctioneer Tom DiNardo works the crowd at Taste of Vail’s Grand Tasting, Auction & Dance on his way to grossing more than $43,000 for Vail Valley Charities. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Chef Rick Moonen of rm seafood in Las Vegas gets in on the action at one of Taste of Vaiil's four live wine auctions, this one Friday, April 7, at the Ritz-Carlton, Bachelor Gulch. (Photo courtesy Taste of Vail//Stovall Stills Photography)
    The intricacies of great pinot noir and Rhone varietals are topics of lively discussion at Taste of Vail's wine seminars April 5 and 8 at the Vail Marriott Mountain Resort & Spa. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Some of the world's best sakes were on offer Saturday, April 8, at Taste of Vail’s A Bridge to Japan: the New World of Sake, an in-depth study. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Mike Baugh of Restaurant Kelly Liken, winner of the Bar Chefs Mix-Off, is mighty proud of his gin-laced “Cucumber Lime Elixir.” (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Some of the more than 6,000 glasses supplied by Schott Zweisel are poised for dinner at Game Creek Restaurant for one of Taste of Vail's three Chefs Showcase Dinners. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    At the end of this rainbow, spotted Wednesday, April 5, at Taste of Vail this year, is the second annual Colorado Lamb Cook-Off in Vail Village. (Photo courtesy Taste of Vail/Premium Port Wines)
    Entering Taste of Vail's Mountaintop Picnic, atop Vail Mountain, was quite a spectacle this year, as bountiful snow made for a mighty snow fort. (Photo courtesy Taste of Vail/Premium Port Wines)
    Leah Deane of Premium Port Wines, right, who conducted Taste of Vail's Chocolate & Port Seminar, chats up a prospect at the Grand Tasting, Auction and Dance. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Taste of Vail's Grand Tasting, Auction & Dance, Saturday, April 8, is a wine and culinary extravaganza in the Grand Ballroom of the Vail Marriott Mountain Resort & Spa. (Photo courtesy Taste of Vail/Stovall Stills Photography)
    Executive Chef Steven Topple of Beano's Cabin proudly displays his
    Chef Maria Braganza of Terra Bistro display her Moroccan spiced lamb bao, or steamed dumpling, winner of the People's Choice Award at the second annual Colorado Lamb Cook-Off. (Photo courtesy Taste of Vail/American Lamb Board)
    Chefs competing in Taste of Vail's second annual Colorado Lamb Cook-Off receive instructions before the competition begins on the streets of Vail Wednesday, April 5. (Photo courtesy Taste of Vail/American Lamb Board)
  • Chef Kelly Liken of Restaurant Kelly Liken, displays her
    Chef de Cuisine Brett Villarmia of La Tour is mighty proud of his
    Executive Chef Geordie Ogden of Saddleridge presents his
    Chef Bernard Clancy of Two Elk presents his
Photos from 2006 Taste of Vail
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