Tavern on the Square located at The Arrabelle
Contact: Paul Wade
Chef: Paul Wade
Phone: 970-754-7773
Address:
675 Lionshead Place
Vail Co, 81657
Website: arrabelle.rockresorts.com/dining/tavern-on-the-square.asp
Social:
Euro Alpine Gastropub situated adjacent to the Eagle Bahn Gondola at The Arrabelle Hotel. Chic, contemporary New American cuisine & bar featuring craft cocktails & a year-round patio.
Tavern on the Square located at The Arrabelle Recipes
Lobster Mac 'n' Chz Bacon, Buttered Lobster, Ritz Crust Prepared for
Ingredients
Lobster, cooked and cut into large pieces
Elbow macaroni
Parsley, chopped
Bacon, cooked and chopped
Ritz Crackers
Parmesan Cheese, grated
In a sauté pan, warm the brie cheese sauce.
Add the macaroni, parsley, bacon and lobster and cook until everything is warm.
Season and fill a gratin dish.
Mix together the parmesan and crackers and crumble together until finely ground.
Liberally sprinkle the parmesan and cracker mixture over the pasta and bake in the oven until the top starts to brown.
Brie Cheese Sauce
1/4 lb Whole butter
1/4 lb Flour
1 ea Onions
2 qt Milk
1/2 # Brie Cheese cut up, leave rind on
Bay leaf
Whole black peppercorns
Salt and white pepper to taste
- Melt butter
- Add onions and cook
- Add flour and cook for approximately 5 minutes
- Gradually add in the milk
- Bring to a simmer.
- Add bay leaf and peppercorns
- Cut the brie into small pieces and add the sauce while simmering
- Continue cooking for an additional 20 minutes
- Blend everything together.
- Strain through a fine sieve.
- Season with salt and white pepper the cool immediately for later use.
Douglas Dodd
Executive Chef
North Australian Sizzling Snapper with Coconut Lemongrass Curry Pineapple Fried Rice Prepared for
Makes 8 Servings
8 each 3 oz portions of Opakapaka or Onaga filet, scaled, skin on.
1 recipe coconut lemongrass broth
1 recipe pineapple raisin fried rice
½ cup ginger peeled, thinly sliced and julienned then fried crisp.
8 each quail eggs
Sautee Snapper until crisp and medium rare. Serve with fried rice and coconut broth, garnish with quail egg and ginger crisps.
Lemongrass broth-
3 cups coconut milk
1 cup cream
1 cup mirin
2 tsp curry paste
2 cups white wine
1 cup carrots chopped
1 cup celery chopped
2 cups yellow onions chopped
3 each lime leaves chopped
½ cup ginger chopped
3 stalks lemongrass crushed
1 cup cilantro and basil chopped
1 oz olive oil
1 oz garlic chopped
In a thick bottomed sauce pot, sweat all vegetables, herbs, ginger, lemongrass and garlic in olive oil until translucent. Add white wine and reduce by half. Then add coconut milk, cream, curry paste and mirin. Simmer for 20 minutes and pass through a sieve. Correct seasoning with salt and sugar and reserve.
Pineapple Fried Rice
1 lb cooked jasmine or glutinous rice
2 cups diced pineapple
1 oz minced garlic
1 oz minced ginger
1/4 cup chopped chives
2 oz sesame oil
1 oz olive oil
2 oz soy sauce
in a HOT med large wok or teflon pan: heat olive oil, add garlic and ginger, then add pineapple and sautee for a moment. Then add rice , sesame oil, golden raisins and soy sauce. Sautee until lightly crispy. Reserve.
.Paul Wade, The Arrabelle
