Archive for the ‘Vail Chefs’ Category

5 Reasons to Visit Vail in April

Friday, March 8th, 2013
Vail skiing 50th anniversary

Early Vail ski instructors line up for photo op (credit: Vail Resorts)

Celebrating  Vail’s 50th remains the name of the game for the 2013 Vail ski season, right through its April spring skiing finale, with plenty of special late-season festivities – many of them free. The fun ranges from a new Nordic twist on the venerable Taste of Vail’s 22nd year through a tricky closing day event featuring “floatable athletes” launching from snow to icy pond. To keep all those good times company, the Antlers at Vail hotel is offering a 30-percent discount on its lodging rates for the month of April, bringing the rate for a studio suite below $200. The insider Vail travel experts at the Antlers also recommend these five reasons to enjoy their home resort this April:

1)    Taste of Vail – the iconic spring food and wine festival turns 22 this year, showcasing the area’s finest chefs and nation’s top vintners. A new Nordic Wine Tour kicks off the Taste with cross-country ski/snowshoe wine and cheese stations on the Vail Golf Course. April 3 – 6. Event tickets start from $50.

2)    Spring Back to Vail Celebration – a week-long end-of-season bash in honor of Vail’s 50th, featuring free live concerts including reggae legend and Grammy-winner Jimmy Cliff, performing April 14 at the Solaris Plaza in Vail Village. April 8 – 14.

3)    50th Anniversary Film Night – a look back at Vail’s 50 years in film from Roger Cotton Brown, who created the first ever promotional film about Vail in the early 60s. April 4 and 11. Show is free with ticket, available at Lionshead Vail Welcome Center from 9 a.m. on the day of the show only. Film starts at 5:30 p.m.

4)    Skiing Heritage Week – a U.S. Ski and Snowboard Hall of Fame induction ceremony April 13 is a highlight in a week of events that also includes the Ishpeming International Film Festival of classic ski movies. April 8 – 14. $350 for the All-Access Pass.

5)    Vail World Pond Skimming Championships – thousands watch as costumed skiers and snowboarders vie for fame and glory as they attempt to clear a 100-foot, ice cold pond in this wacky annual close-of-season event. April 14. Lake Golden Peak at Vail Mountain’s Golden Peak Base Area. Free to watch; $75 to participate.

Antlers at Vail’s April discount includes 30 percent off regular rates for the month, with a $285/night studio suite available for $199. Check the Antlers at Vail website calendar or chat with Antlers staff for additional events – from family snowshoeing to a Segovian pig roast – to accompany an April Vail visit.

Dinner and a Show at Sushi Oka in Vail Village

Friday, January 11th, 2013

I had friends in town last night so we decided to go out for dinner, with the all the restaurants in Vail it can be overwhelming at times trying to decide where to go. For us though any where would be fantastic since we come from a small town where majority of the restaurant choices involve order by number meal deals, and drive through windows. Even though I have lived here for over 12 years it’s still nice to have a variety of places to choose from.  I thought it would be a nice change of pace for all of us to go to Sushi Oka in Vail Village. It’s a Japanese restaurant with Hibachi tables and also a sushi bar. We chose to sit at one of the hibachi tables which is always fun. Our chef was very entertaining

The onion volcano is always a crowd pleaser!

Overall we had a good time, the food was good and we did get there early so we beat the crowds and didn’t have to have a reservation, which is always a huge plus!

Annual Big Beers, Belgians, and Barleywines at Vail Cascade

Wednesday, January 9th, 2013

If you are looking for something a little different to do this weekend and really like beer, the annual Big Beers, Belgians, and Barleywines festival is starting Thursday January 10th at the Vail Cascade hotel. In it’s 13th year here in Vail this festival is different from most mainly because the 2 main criteria for the beers is they must be Belgian style and must be more than 7% alcohol! It features a homebrewers competition, beer paring dinners, and tasting for the public on Saturday afternoon.  For more information and to purchase tickets to events visit their website here. Want to be even more adventurous check out two of our local breweries Crazy Mountain Brewery located in Edwards Colorado has a tasting room. Bonfire Brewing CO located in Eagle Colorado has a bar and tasting room, they do have live music sometimes on the weekends.

Health and Wellness Yoga Class and Lunch

Saturday, September 25th, 2010

For the Week of September 27 – October 3 Antlers will be feature some activites to help you and your family get back to “nature” first is a Yoga class lead by instructor Tracy Long, this class will be for beginner and and experienced a like followed by a lunch presented by Antlers in house caterer Chef Barry Robinson. Over lunch participants will learn about some healthy cooking techniques and Chef Barry will share some of his favorite healthy recipes.

When: Saturday October 2, 2010
Time: Yoga 10:00am to 11:15am Lunch starting at 11:30am.
Where: Antlers at Vail Swimming Pool Deck (weather permitting)
Cost: Lodging Package $170.00 for a studio condominium and 1 space for yoga and Lunch.
The fee for additional attendees or guests without lodging is $50 (including Yoga Class and Lunch
 
 

Vail Restaurant Month

Friday, September 17th, 2010

Market to Table Week September 20th through 26th!

During this week Antlers at Vail will be featuring a cooking demonstration, learn how to prepare a simple yet tasty meal using the freshest of ingredients. After the Demonstration participants will be able to enjoy the wonderfuly prepared meal.

First Course:  Gore Range Summer Salad, Organic greens and vegies with grated Cortija Feta, seasoned lightly and left to macerate for 30 minutes

Second Course:   Shaved Tuna Ceviche, Herbal Garden Greens, Avocado Salsa and Organic Blue Tortilla Chips

Dessert Course:   Best Natural Banana Ice Cream with fresh berries and a Grand Marnier Juice

When: September 25th
Where: Antlers at Vail Swimming Pool Deck (Weather permitting)
Time: 1:00pm to 4:00pm.
Price: $170 Lodging package
includes Studio or 1 Bedroom  condo for either the night of Sept 24 or 25th and entrance for one person to the demonstration. Additional people are $50.

Please join the Antlers in house caterer, Chef Barry Robinson for an afternoon of great food.  Special packages and rates available please contact the Antlers at Vail for more information at 800-843-8245 or email us at info@antlersvail.com

For more information on other events happening around Vail during the Restaurant Month visit www.vailrestaurantmonth.com

Katie

Vail Restaurant Month Yoga Sweepstakes Winner

Wednesday, September 1st, 2010

Congratulations to April Ramker, winner of Vail Restaurant Month’s “Great Yoga Sweepstakes” sponsored by all of us here at the Antlers at Vail (http://www.antlersvail.com/)! Our karmic winner receives a transcendentally blissful fall package for two, including lodging and tickets for a complete day of nirvana at the Antlers at Vail hotel on Saturday, October 2: Hatha Yoga Class, Healthy Recipe Seminar and an Organic Live Food Luncheon & Tea! For more information on all of the activites happening around Vail during this event please visit the Vail Restaurant Month web site, www.vailrestaurantmonth.com

Vail Restaurant Month

Recipe of the Week from Chef Angelee Aurillo

Tuesday, April 6th, 2010

Hi Everyone!  This recipe came about on a snowy day, (just like today) and by me not wanting to leave to go to the market (just like today); only using ingredients I had in the kitchen.  I wanted something quick, light and satisfying.  For some reason, the sharpness of mustard was tasting delicious to me…The night before, I had made the Dijon Chicken recipe I posted a few weeks ago.  For anyone who is wondering, our dinner was the Paillard of Chicken with a Dijon Sauce; Sauté of Spinach with Grape Tomatoes and Jalapeños; and Loaded Twice Baked Potatoes…This salad was made with left over Chicken, Jalapeño, Grape Tomatoes and Baked Potato.  If you are making this recipe without these left over ingredients, poke some holes in the potatoes and throw them into the oven on some foil 40 minutes before roasting the chicken.  Using a Roasted Chicken from the market would make this salad even easier!  I would enjoy this salad with some warm bread and a buttery Chardonnay…Divine lunch or dinner!!

Chef Angelee Aurillo

Roasted Chicken, Grape Tomatoes, Salad tossed in a Dijon, Lime, Jalapeño and Honey Vinaigrette (Serves 4)

Dijon, Lime, Jalapeño, Honey Vinaigrette

2T Dijon Mustard

1/4c Lime Juice

2t Honey

¼ of a Jalapeño, minced

1/2c Extra Virgin Olive Oil

1/4c Vegetable Oil (mix the two oils together)

Salt

Roasted Chicken (OR both breasts from a market roasted chicken)

2-3 Skinless Chicken Breasts

Vegetable Oil (Or Non-Extra Virgin Olive Oil)

Garlic Powder

Paprika

Potato “Croutons”

2 Baked Potatoes, cooled, peeled and cut into a “crouton” size dice

Vegetable Oil

Garlic Powder, Salt& Pepper

Mixed Field Greens Salad

Mixed Field Greens for 4

10 Grape Tomatoes, quartered

1 small shallot, thinly sliced

Salt& Pepper

Preheat oven to 350*.  Bake the potatoes until soft through the center.  Rub the chicken breasts with oil and Garlic powder.  Sprinkle with Paprika.  Fold the thinner end of the chicken under so the chicken breast has the same thickness.  Roast in the oven for 18 minutes or until cooked through.  Let the chicken cool slightly.  Keep warm and slice the breasts into four portions just before serving.  After slicing, sprinkle the slices with salt and pepper.

While the chicken is roasting:

Make the croutons: Dice the cooked potato into “crouton” size cubes.  In a bowl, add the oil, garlic powder, salt and pepper.  Add the cooked potato cubes and toss well to coat.  In a sauté pan, cook the potatoes over medium heat until browned on all sides.  Keep warm until ready to serve. 

Make the vinaigrette: In the bowl, in which you will be tossing the salad, whisk together the first four ingredients.  (I like to put a damp cloth or damp paper towel under the bowl to keep it from moving while whisking.)  In a slow stream begin adding the oil while vigorously whisking until you have a nice emulsification.  Add salt and put aside, reserving a bit to drizzle over the chicken.  Or sometimes, what I like to do is use a jar with a tight fitting lid with all of the vinaigrette ingredients inside.  Vigorously shake and serve…Super easy.

 In the bowl with the vinaigrette, add the tomatoes, shallots, the mixed field greens and half of the potato “croutons”.  Gently toss together.  Divide the salad onto 4 plates.  Sprinkle the remaining “croutons” and fan  the chicken at 6:00 (as if you were looking at a clock), sprinkle with a bit of salt and freshly cracked pepper (if you so desire), drizzle the reserved dressing across the chicken and serve…Try to have some of the tomatoes visible on the salad; it adds great color.  Enjoy!!