Thank you Jennifer for stopping by the Antlers yesterday!  It is always nice to receive our international wholesalers.  This group came from Brazil.  We are looking forward to working with you.  Antlers Staff.

Hello everyone! After a long and exhausting day on the mountain, it is sometimes nice to have a quick, early dinner and relax for the evening.  I just made this recipe and don’t think it took me longer than twenty minutes.  It is quick, delicious and filling, which will make relaxing in the hot tub that much easier!  Pair with a dry Chardonnay or if you are daring, a crisp, Rosé to complete this dish! – Chef Angelee.

Paillard of Chicken served with a Sauté of Spinach, Grape Tomatoes and finished with a Dijon Cream (Serves 2)

Paillard of Chicken

2 Chicken Breasts, *pounded thinly* between 2 pieces of Saran Wrap

1T Unsalted Butter, melted

¾ c Bread Crumbs

1tsp. Garlic Powder

Salt and Pepper to taste

2.5T Vegetable Oil

Dijon Cream

1 c Heavy Cream (If you do not wish to use heavy cream, substitute chicken broth)

1.5T Dijon Mustard

½ t Garlic Powder

Salt and Pepper to taste

Sauté of Spinach and Grape Tomatoes

1.5T Unsalted Butter

14 Whole Grape Tomatoes

2 cloves garlic, thinly sliced

½-1 lb. Fresh Spinach (I only had a 1/2 lb. which is why I used that amount…you can add more if you wish)

Salt and Pepper to taste

In a large Ziploc bag, mix the bread crumbs, garlic powder, salt and pepper (to taste).  In another Ziploc bag, add the melted butter and then add the chicken to coat.  Put the coated chicken into breadcrumb mixture and press to coat.  (Let the coated chicken rest for a few minutes on a plate while the oil is heating.)  Heat a medium sauté pan over medium heat.  Add the vegetable oil.  Once it is hot, (but not too hot because the breadcrumbs will burn), add the paillards.  Once they begin to brown around the edges and they begin to ‘curl up’, turn and continue to cook.  Cook until golden brown and cooked through, about 3 minutes per side.  (I like to salt breaded foods when I turn them because the salt is best absorbed then.) Remove from pan and put on a rack over a plate or cookie sheet to rest.  Wipe out the pan leaving a tablespoon of browned bits.

Add the cream and garlic powder to chicken pan.  Reduce heat to low to begin reducing the liquid.  Once it nicely coats the back of a spoon, add the mustard.  Mix well and leave on warm until ready to serve.

Heat another sauté pan over medium heat.  Add the butter and the tomatoes.  Sauté the tomatoes until they just ‘pop’, then add the garlic and spinach.  Let the spinach barely wilt, add salt and pepper to taste and leave on warm until ready to serve.

Put the tomato and spinach sauté on a plate.  Add the paillards of chicken, coat with the Dijon cream.  Serve and enjoy!

*When pounding out chicken breasts it is best to turn over the breast, pounding the underside versus the top part of the breast.  You need not pound as hard and it will flatten much more easily.

Flash your Epic Pass at Mid Vail (Look Ma’s Level) between 11am-Noon and lunch is on VR (up to $15, alcohol not included).

Join Vail Resorts for an exclusive apres party at The Arrabelle Great Room from 3:30-5pm and enjoy drink specials, free appetizers, and fun giveaways.

Heading into Game Creek Bowl with Blue skies ahead

Top of Chair 2, empty chairs

9:30 a.m. and hardly any tracks in the Back Bowls

A few powder turns in Sun Down Bowl

I think they’ll need more than that tool bag to fix this problem.  Chris R.

Favorite Chair or Run on Vail: Chair 2.
Ed’s Note: She’s not exactly lying, but to really find out you’ll need to go skiing with her (and try to keep up).

Best Pizza: Old Forge Pizza. The garlic knots are the best.

Best Apres Ski: Garf’s. It’s got a good scene and plenty of TV’s to watch the game.
Ed’s Note: On a sunny day they have a killer deck too. And I suppose its there on a not sunny day. But its best enjoyed on a sunny day.

Best Fine Dining Restaurant: Lancelot. Great steaks, and great portions for the price.

Best Non-Skiing Activity: Ski Biking. Its fast, and its dark out.

Best Gear/Rental Shop: Ski Base.

Best Nightlife: Is it cheesy to say The Club?

Best Reason to Look Forward to the Snow Going Away: The activities: mountain biking, hiking, whitewater rafting… and the weather.

Best Reason to Go Downvalley: The movie theater (the only one within 20 miles of Vail) and Loaded Joe’s. Loaded Joe’s is great for morning coffee and drinks at night.

Anything Else? Best Lodging: Antlers at Vail

So there we have it, straight from the local’s mouth. Tune in again sometime soon when I will interview whoever else happens to be working with me the next time I remember to write one of these. In the meantime, if there’s anything you’d like someone’s take on next week, leave me a comment or drop me a line at rgray@antlersvail.com.

Amy dropping some cliffs.  Again…

The video above might take a bit to download because the tunes are so good.  Click it, then go to the kitchen and make some cookies while it downloads. Nothing special about the skiing on the film except for some fun GS turns in the Back Bowls and a lesson on how to get on the chair lift.  Excuse the spelling error on “Emperor’s Choice”. No new snow the last few days, but it doesn’t matter.  Nice spring skiing, corn snow in the back, groomers on the front.  Chris R.

“Vail é um destino maravilhoso para esquiar e Antlers um hotel nota 10! Todos os passageiros da Great Travel que já estiveram lá, adoraram e querem voltar! Muito obrigada por todo o apoio que sempre recebemos da Magda e sua equipe!”

Flávia Barbosa; Great Travel Tour Operator

Tel: (55 21) 2247-6137;  Telfax: (55 21) 3813-0054; www.greattravel.com.br

This winter has been great in Vail, but as usual, we are  praying for more snow!  When it is cold outside, I have the perfect recipe to warm up you and your family that is healthy, easy and delicious!  Serve this satisfying soup with a nice salad and some warm bread for the perfect winter dinner!  Pair with a nice Chardonnay to complete the meal!

Purée of Carrot Soup

3 Tablespoons unsalted butter

1 medium yellow onion, chopped

1 leek, sliced (white part only)

1 shallot, chopped

2 cloves garlic, chopped

6 large carrots peeled and chopped
2.5 cups chicken stock, or enough to cover

Salt and Pepper to taste

Pinch of Chinese 5-Spice (or if you don’t have any, use a pinch of cinnamon)
1/2 cup heavy cream

Croutons and green part of scallion to garnish

In a large saucepan, melt butter over medium heat. Add the chopped onion, shallot and garlic.  Cook over a low heat until soft, without browning. Add a pinch of salt.  Add the chopped carrots, stir and then add the chicken stock.

Bring to a boil and simmer until the carrots are tender, about 20 minutes. Purée the soup with a hand blender until smooth or mix carefully in a blender. Season the soup with salt, pinch of Chinese 5-Spice and finish with heavy cream.  Garnish with croutons and scallions.  Enjoy!!

Everyone out of the way !

Vail grooming operations in progress, one expensive cat