The flowers around Vail are sure out this summer. Just a quick pic.
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!!
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
¼ of a Jalapeño, minced
1/2c Extra Virgin Olive Oil
1/4c Vegetable Oil (mix the two oils together)
Roasted Chicken (OR both breasts from a market roasted chicken)
2-3 Skinless Chicken Breasts
Vegetable Oil (Or Non-Extra Virgin Olive Oil)
2 Baked Potatoes, cooled, peeled and cut into a “crouton” size dice
Garlic Powder, Salt& Pepper
Mixed Field Greens Salad
Mixed Field Greens for 4
10 Grape Tomatoes, quartered
1 small shallot, thinly sliced
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!!
We had a surprising moments when were fly fishing this past Labor Day at the end of the Owners Weekend at The Antlers. I was fishing in a small lake up at the end of the Vail Golf Course and some movement caught my eye. I turned and there were two of the biggest “marmots” that I had ever seen swimming in the lake – looked like they were patrolling “their” territory. I was puzzled as I had never seen such big marmots and they were totally unafraid of me – came within abou 15 feet – I thought they were going to take my fly…then one slapped his tail on the water and they both dove under …and I realized they were big beavers, with a nest right at waters edge! They stayed with me while I was there – occasionally slipping into the water and patrolling their territory. What a great experience!! –
From SnowWitch, September 2009
Well the bears are sure out in full force around the Antlers at Vail this month. There have been many stories in Vail about the bears getting into the trash, into cars, dumpsters, etc. as they eat as much as they can to store fat for the coming winter. A couple of mornings ago we found one of our bear proof trash containers tipped over. Was it a bear? Not that we were checking, but……. the trash bin had some great food from Garfinkles that was thrown away. Probably it smelled pretty good for a bear.
Tipped over trash can, it was heavy
The Antlers at Vail has a 2 mile section of Interstate 70 up on the top of Vail Pass that we clean up. This past June a number of guests even gave us a hand! It is one of the most beautiful sections of highway through the State of Colorado. And guess what? We just got some new signs placed by the highway department this summer. They look great. Thanks to the Colorado Department of Transportation.
Once again the Michela family enjoyed a Vail Summer vacation at the Antlers at Vail. Bob and Catherine had daughters Danielle and Stacy with them, and of course the five grandchildren. They were busy. Gondola rides, hiking, biking, dinner at Blu’s, dinner in the condo, adventure ridge, rebound trampoline, etc. Hope to see you again next summer…..
SCHLADER PITCHES COMPLETE GAME AND LEADS THE G.H.O.S.T TO FIRST WIN…EVER.
It was a beautiful evening for America’s past time sport. The teams gathered early for warm-ups at Ford Field. The stands were filling slowly and young fans stood near the dug outs hoping to get a glimpse and maybe an autograph from their heroes. The atmosphere was relaxed and typical for the start of any softball game. This night, however, would permeate with drama as the innings unfolded.
It was more than Schalder’s curve ball which kept the Snow Pigs guessing at the plate. It was more than than the almost flawless defense which continually frustrated the hitters on the opposing team. It was more than the bats of the G.H.O.S.T. cracking hit after hit. Scoring run after run.
There was magic in the breeze that surrounded us on this night.
The tension escalated as the team and the fans began to fathom the un-imaginable. “Relax and have fun out there” were the cries from the dug out as we took to the field in the last inning, clinging to an 8 run lead.
The Pigs are a proud team and refused to go away. A rally by the opposing team in the last inning was all to familiar to the G.H.O.S.T. Victory snatched away and the disappointment that goes with it has troubled this group in the past. But this Monday evening was different. After all, there was magic in the breeze and this group of fighters walked away with a 13 to 7 win.
The masses didn’t flood the streets and there were no car fires or riots in Vail on this evening to celebrate one of the greatest victories in modern sports. Rather the team had a quiet dinner and a couple (hundred) drinks and reflected about the achievement. I asked one player what’s next? His response while sipping on a pitcher of beer, “This hasn’t even hit me yet, ask again tomorrow”. I guess I should have clarified that I was talking about the game.
Channel 4 Denver news was up in Vail before the 4th of July weekend and checking on business up in the mountains. There is a short interview of Rob LeVine (our General Manager) and even a few camera shots and video of some of us at the front desk.
What’s been cooking lately? Feel like having even more fun in the kitchen while learning some new skills? Chef Angelee Aurillo of Amuse Bouche Catering is hosting her first cooking class of the summer at the Antlers at Vail.
Here are the details:
Tuesday July 7th
Antlers at Vail Kitchen
“Taste of Southern France”
$90 for instruction, dinner and wine
Course includes instruction, preparation, cooking and time to enjoy the prepared meal. All attendees will be supplied with a menu, recipes and a market list for the class. During the class, guest will learn about the history and tradition behind each ingredient and menu item.
(Don’t worry, the class isn’t TOO serious. There isn’t even a test!)
Bouillabaisse de Marseilles finished with Rouille (yummy)
Seared Gascony Duck Breast served with Herbes de Provence stuffed Tomato, Bayonne Ham wrapped Asparagus finished with a Cassis Jus (that’s a mouthful)
Lavender Pot de Creme (best for last)
Space is limited and must be reserved by July 6th
Please contact Chris or Magda with the Antlers for reservations