The Antlers at Vail would like to extend a warm welcome to Future Business Leaders of America (FBLA)! For more than 25 years, Future Business Leaders of America members have descended upon Vail for their state leadership conference and we are very happy to be able to host some of these young leaders here at the Antlers. The young leaders staying here at the Antlers come from all over Colorado. Though they are here to attend leadership workshops and to compete in business-related events in hopes of qualifying for the national conference in Orlando, we hope they manage to enjoy all of the fabulous amenities and activities that Vail has to offer. And, this year is the 50th annual Colorado FBLA State Leadership conference. It is apropos to be held here in Vail for Vail’s 50th anniversary.
Posts Tagged ‘vail groups’
Hi Everyone! It is Angelee, the Chef at the Antlers at Vail! Every time it seems winter is coming to an end, our wish gets granted and we are blessed with more snow…This recipe is one of my favorites and perfect for an unexpected cold day: A warm, roasted beet salad with oozing Brie. Don’t rush this recipe if you don’t have to: roast the beets a day ahead, let them rest and they will reward you with an unexpected sweetness. But do try to have some disposable gloves on hand; otherwise they will leave your finger tips a lovely shade of purple! Pair this salad with a roasted loin of pork and couscous, garlic bread and a nice Pinot Noir for a fabulous meal!!
Roasted Beet, Watercress and Warmed Brie Salad
4-5 Red or Golden Beets (I like to use both) **
1.5T Vegetable Oil
2 Bunches Micro Watercress (or use Baby Arugula if Watercress is unavailable)
4 individual wedges of Brie (I would use half of a small wheel for 4 portions)
1/3 C White Balsamic Vinegar
1 ¼ C Olive Oil (Mix ¾C Extra Virgin and ½C Pure or Grapeseed Oil)
Fresh Thyme Leaves to garnish
Freshly Ground Pepper to garnish, if desired
Preheat oven to 350*. Cut off just the tip and bottom of the beets. In a bowl, toss the beets with the oil. Wrap lightly in aluminum foil and roast until tender, about 1-1.5 hours. (You can test for doneness by sticking a knife into the thickest part of the beet. If it slides in and out easily, they are finished roasting. You will also know they are finished because the skin will slide off easily.)
While the beets are roasting, make the vinaigrette. In a bowl, add the vinegar and the honey. Whisk to dissolve the honey. (Warmed honey dissolves the easiest…) Season with salt then begin to slowly drizzle the oil into the vinegar, whisking to emulsify. (If you put a folded kitchen towel under the bowl, it will stay in place making it much easier to whisk…) Continue until you have a nice, emulsified vinaigrette. Put aside until ready to use.
Once the beets have finished roasting, either let them rest at room temperature OR peel, quarter and season with salt. Put aside and keep warm if you will be serving it immediately. Leave the oven at 350*. When ready to serve, cut off the root end and at least 1/3 of the stem of the watercress. Gently pat dry. Put the beets (still in their foil) into the oven for 5 minutes and then add the Brie for another 3 minutes or so, to warm through. In a bowl, add the beets, toss with some of the vinaigrette (adjusting the amount to your taste), season with salt and gently fold in the watercress and the fresh thyme leaves.
Divide the salad onto four plates. I like to put the tip of the wedge of the warmed Brie resting on the salad at 4 o’clock, if you were looking at a clock. Sprinkle some reserved thyme leaves and freshly cracked pepper, if you would like and serve!!! It is delicious!! If you really want to go over the top, drizzle some white truffle oil if you have it over the salad…Magnifique!!
**If the Golden Beets are extremely small, either double the amount or omit them and use only Red. I like the variety in color; it looks great on a plate. Be sure to keep the Red and Golden separate because the Red will bleed onto the Golden and they will become red…
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
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.