Chef Barry Robinson’s Delicious Thanksgiving Feast
This Thanksgiving, leave the cooking to us! Enjoy Chef Barry Robinson’s delicious thanksgiving feast. Ideal for those who’d rather spend Thanksgiving in Vail on the slopes rather than in the kitchen. Chef Barry’s classic Thanksgiving feast lets guests enjoy the excitement of a Vail ski vacation, while still relishing the comforts of a home-cooked meal. Add Chef Barry’s Thanksgiving Dinner to your lodging reservation by Tuesday, November 20th, 2018. We will deliver it to your condo in recyclable, oven-proof containers in time for Thanksgiving Dinner on Thursday, November 22nd, 2018.
Vail Chef Barry Robinson will prepare Thanksgiving dishes he’s cooked for his own family for years. Dishes include roasted turkey breast and slow-cooked giblet gravy, garlic mashed potatoes, green beans with toasted almonds, caramelized butternut squash, savory stuffing, tart cranberry sauce and mixed greens with herb dressing. And dinner wouldn’t be complete without the Chef’s classic pumpkin pie with vanilla bean ice cream. Chef will deliver the meal to your condo in ovenproof, recyclable containers for heating and serving at your convenience on Thanksgiving Day. Thanksgiving dinner is $40 per person (plus 8.4% tax).
Home-Away-From-Home Antlers at Vail Thanksgiving
With our friendly staff and comfortable condominiums, we strive to provide a “home away from home” experience for our guests. Antlers condos are comfortable for families, groups of friends and even pets. All Antlers’ suites feature a fully equipped kitchen making leftovers easy to reheat. A spacious dining and living area, cozy bedrooms and gas fireplaces make relaxing easy. Book your Thanksgiving lodging reservation with us today. Enjoy Vail, a delicious thanksgiving meal, and all the comforts of home at the Antlers.
Simply add dinner to your reservation when you book your Antlers lodging, or call 970.476.2471 to add it on to an existing reservation.
An Antlers at Vail lodging & Thanksgiving dinner package is also available.