Gessner Restaurant

Gessner Restaurant

Contact: Adam Lewis
Chef: Jay Spickelmier
Phone: 970-476-7111
1300 Westhaven Drive
Vail CO, 81657

Website: https://www.hoteltalisa.com/
Social: Facebook Twitter

"Growing up in Denver Colorado, Jay Spickelmier joined the restaurant industry at age fourteen. His culinary career quickly took shape in Boulder, Colorado's restaurant seen, which included
the iconic Flagstaff House.
Finding his passion and the entrepreneur spirit, Chef Spickelmier was at the helm in the kitchen early in his career. In 2001, he began working the gamut of restaurants in The Vail Valley
including, the former The Vail Cascade Resort, The Left Bank, Sonnenalp Hotel and The Ritz Carlton. After leaving The Vail Valley to bring several restaurant concepts to life in Denver, he
returned home in 2011 and joined the Cascade Resort now Hotel Talisa. Jay became The Executive Jay for Hotel Talisa in 2018.
"My passion for cooking is found in the adventurous Rocky Mountain lifestyle and all that Vail and the surrounding area has to offer. I consider myself an outdoor enthusiast and enjoy everything under the sun. I am a family man and look forward to raising my children in our amazing mountain setting, while growing with a wonderful team of people at Hotel Talisa for the foreseeable future."

Gessner Restaurant Recipes

Roasted Butternut Squash Soup Prepared for

Butternut Squash 2 ea
Pumpkin Puree 1 8oz can
Fresh Garlic 1 clove
Fresh Ginger Diced 1oz
Yellow Onion Diced 1ea
Mirin 4oz
Coconut Milk 1 8oz can
Fresh Basil 3-4 leaves
Lime Zest and Juice 1ea
Salt and Pepper to taste
Water to consistency

Cut the butternut squash in half, oil it lightly and roast on a pan in the oven at 375 degrees. Until it is thoroughly cooked, approximately 45minutes. Ensure that it is cooked through by piercing it with a toothpick. It should be tender. Peel off the skin while the squash is warm (it is easier). Cut the squash into chunks when it has cooled.
Add Garlic, Ginger and Onion to a sauce / soup pot and begin to sweat with about 1Tbsp of cooking oil. Cook until the onions are translucent. Add cooked and peeled diced butternut squash, Mirin, Coconut Milk, Basil, Lime Zest and Juice. Continue to cook over medium heat for about 10-15 minutes stirring occasionally.
Carefully transfer the ingredients to a blender and puree. Adjust consistency with water. Salt and Pepper to taste.

Herb Gnocchi with Lobster, Maitake Mushrooms, Sea Urchin Butter, Orange Foam. Prepared for

Herb Gnocchi
2# Yukon Gold Potatoes
2 eggs
1 cup of flour
Fine Herbs 1/2 cup
Oil for blanching

Sea Urchin Butter 1/2 cup
1# unsalted soft butter
1 tray of clean sea urchin

Maine Lobster 2oz

Maitake Mushrooms 1oz

Pearl Onions 1oz

Orange Foam 1 tsp
Orange Juice 2 cups
Orange Zest 2 oranges
Lemon Juice- ¼ cup
Salt 1 tbsp
Sugar 1 tbsp

Fried Parsley 3 each pieces

Blanch gnocchi in oil ahead of time for 1 minute. Let cool and reserve. Sweat pearl onions in a 1/2 ounce of olive oil, and add mushrooms and lobster meat to the onions. Cook for a minute until mushroom slightly soften. Add sea urchin butter and season with S&P. Add the the blanched gnocchi and place in a hot bowl. Using and emersion blender slightly heat the orange mixture and pulse for thirty seconds. Spoon a tablespoon of foam over the gnocchi and place three pieces of fried parsley over the top. Serve or Enjoy.

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