Posts Tagged ‘Vail Caterers and Chefs’

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

Welcom to the Antlers Chef Barry

Thursday, September 16th, 2010

Antlers at Vail would like tChef Barryo welcome our new in House caterer Chef Barry Robinson of Caterers of Vail. Originally from Australia, Chef Barry has over 24 years of experience in the culinary arts and has traveled the world learning and honing his craft. Beginning his time in Vail at the Game Creek Club, Barry has worked extensively for private clubs throughout the Vail Valley and brings this high quality of service to you through Caterers of Vail now based at the Antlers at Vail.

Recipe of the Week from Chef Angelee Aurillo

Monday, April 12th, 2010

Chef Angelee Aurillo

We are still not sure if winter has ended and spring has begun.  One day it is blue skies and 50* and the next day it snows a foot and a half!  This soup is perfect for one of those gray, in between days.  These recipes are no question favorites of everyone who eats them.   They are extremely simple and extremely satisfying.  They are perfect for a hearty lunch or for a light dinner.  You can serve this cheesy bread with just about anything, but if you do, expect to be asked for the recipe!  I think a nice Pilsner or ESB is the perfect complement to the meal.   Bon appétit! 

Bean and Bacon Soup with Cheesy Onion Bread

 (Serves 4)

Bean and Bacon Soup

8 slices of bacon, diced into bite sized pieces, 2T (cooked) reserved for garnish

1 ½ Large Yellow Onion, finely diced

2 Medium Carrots, peeled and finely diced

3 Cans Cannellini or Great Northern Beans, with liquid

Salt to taste (Taste it and adjust the seasoning accordingly.  I usually do not add much salt considering how much bacon there is in this recipe…  It is bean with bacon, after all…)

Freshly cracked pepper at the table (I do not use black pepper in most of my recipes…I would rather it be offered at the table)

Cheesy Onion Bread

1/3 c Mayonnaise

1/2 Medium Yellow Onion, finely minced

1 c grated Sharp Cheddar Cheese

1/8 t Cayenne Pepper

1/4 t Salt

4 thick slices of French bread (If you wish to use sliced baguette, allow 2 slices per person)

In a medium pot over medium heat, add the oil and then the bacon.  Cook the bacon until crisp.  Remove with slotted spoon and reserve.  Add the onion and cook until just soft, about 4-5 minutes.  Add the carrots and cook for another 3-4 minutes until soft.   Add the beans and mix well.  Let it cook on medium , stirring often for a few minutes, then reduce the heat to low and let it simmer, stirring occasionally, but keeping your eye on it.  (Due to all of the natural starch in the beans, the soup will stick if not stirred often or if the heat is too high.  If it becomes too thick, add a small amount of water.)  We like the soup on the thicker side, but if you prefer it thinner, cook it for less time and do not let it reduce as much.  Mine usually cooks for about 15 minutes.  Add the cooked bacon reserving 2T bacon for garnish.   

 Preheat the oven to 350*.  Begin the cheesy bread while the soup is cooking… In a bowl, mix the first five ingredients.  Spread generously on the sliced bread and put onto a baking sheet.   Bake the bread for 15 minutes or until the tops have browned.  Serve the bread with a hot bowl of soup and a cold beer.  Enjoy!