Recipes
Recipes
- Chophouse Blue Crab & Avocado Cocktail
By Beaver Creek Chophouse
- Roasted Butternut Squash Soup
By Gessner Restaurant at Grand Hyatt Vail
- Blue Moose Autumn Pizza on Whole Wheat Crust
By Blue Moose Pizza Vail
- Escargot in Sauce Persille' French Helix snails cooked in parsley sauce
By La Tour Restaurant
- Herb Gnocchi with Lobster, Maitake Mushrooms, Sea Urchin Butter, Orange Foam.
By Gessner Restaurant at Grand Hyatt Vail
- Roasted Onion Soup with Forest Mushrooms
By The 10th
- Maple Bran Muffins
By Two Elk
- Skuna Bay Salmon Desgustation
By Hooked
- Smoked Paprika Chimichurri
By Sweet Basil
- Lychee Chocolate Tofu Cupcake, as featured on Cupcake Wars
By batter cupcakes
- Corn Chowder
By Avalanche Pub at the Marriott
- Chicken Pot Pie
By Bistro Fourteen
- Sweet Onion & Endive Soup
By Game Creek Restaurant
- Lobster Mac 'n' Chz Bacon, Buttered Lobster, Ritz Crust
By Tavern on the Square located at The Arrabelle
- Molasses Quail, Blackberry Agrodolce, Marcona Almonds, and Wilted Greens
By Mountain Standard
- Toscanini Ricotta Gnoccchi
By Toscanini
- Truffle Potato Sunchoke Soup
By Sweet Basil
- Cauliflower Recipe
By Boxcar Restaurant and Bar
- The ORIGINAL Sticky Toffee Pudding Cake
By Juniper Restaurant
- Crispy Brussels Sprouts
By Grouse Mountain Grill
- Kale Salad
By Grouse Mountain Grill
- Yellowtail Crudo, Fresno Chile Condiment, Crispy Ginger, Cucumber, Breakfast Radish
By Sweet Basil
- Steak Chili
By Elway's Vail
- Sweet Pea Bruschetta
By Mountain Standard
- Sweet Basil’s Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese
By Sweet Basil
- Frost Creek Turkey Wraps
By Frost Creek
- North Australian Sizzling Snapper with Coconut Lemongrass Curry Pineapple Fried Rice
By Tavern on the Square located at The Arrabelle
- Beef Tartare with Truffle Aioli
By Flame and Remedy Restaurant
- Grilled Wagyu Ribeye Filet
By Sweet Basil
- Bourbon Onion Soup
By Mountain Standard
- BEIGNETS
By Frost Creek
- Risotto with Vodka Sauce
By Toscanini
- Gazpacho with Crab Salad
By Beano's Cabin
Truffle Potato Sunchoke Soup
Added by: Sweet Basil
Truffle Potato Sunchoke Soup
Potato Soup
12# Yukon Gold Potatoes
4.5# Sunchokes (peeled)
2# Leeks
3ea Bay
2qts Heavy Cream
1.5# Butter
A lot of Salt
14qts Vegetable Stock
_____ Truffle Oil (and or scraps)
Method:
Peel potatoes and sunchokes and slice leeks.
Melt the leeks in the butter and add the pots and chokes to the leeks, salt heavily.
Cover with veg stock and toss in bay leaves.
Cook the potatoes until they are just tender. Blend adding cream into the blending process until very smooth, strain. When completed, check with chef and add truffle oil.
Plate Up
6oz Soup
10g Confit Sunchoke (obtain from pm grill)
10g Chive batons
1oz Sour Cream
2g Black Truffle (microplaned)