Vail Golf & Nordic Clubhouse Weddings Receive Free Antlers Rehearsal Dinner Space!

To celebrate the grand opening of this new Vail wedding venue the Antlers at Vail is happy to offer complimentary rehearsal dinner space at the Antlers to couples who book their wedding reception at the Vail Golf & Nordic Clubhouse. Photo: Jack Affleck

The Vail Golf & Nordic Clubhouse has always offered uniquely scenic views of the Gore Range Mountains throughout all seasons. But now wedding parties will not only enjoy the serene views among the vast greens on the secluded and private wedding island during the summer, but also a sparkling new Gore Range Room banquet space and patio year-round.

To celebrate the grand opening of this new Vail wedding venue the Antlers at Vail is happy to offer complimentary rehearsal dinner space to couples who book their wedding reception at the Vail Golf & Nordic Clubhouse. Of course, the standard charges will apply for Chef Barry’s scrumptious food and beverage, as well as cleaning, but the savings couples can realize on not having to pay space rental is significant.

The Antlers at Vail would be honored to host your family and friends for your Vail wedding in our spacious condominiums with convenient access to everything Vail has to offer.  Relax together before the big day in a spacious four-bedroom bridal suite unit or by our beautifully renovated pool, hot tubs, and saunas overlooking Gore Creek.  The Antlers is the perfect destination for your rehearsal dinner and send-off brunch. Call Cherie Paller at 970-790-5217 for more information!




Poolside Wedding Ceremony at the Antlers


At the Antlers, we receive many wedding inquiries throughout the year. Some newly engaged couples hear about us from their friends, some from our TripAdvisor listing, and some simply know that they want to get married in Vail. This was Haley and Reza. 

Haley and Reza wanted to keep things simple and have a quaint yet beautiful wedding ceremony somewhere near Vail Square where their photos would be taken later in the day. Their wedding was set to take place on New Year’s Eve, mind you, one of the busiest weeks of the year in Vail. The lovely couple e-mailed us just before Halloween and we thought, you know what? Why not offer to let them get married by our pool? And you know what else, why not let them have their ceremony here on the house? After all, it would be short, sweet, and to the point – No great need to charge for 30 minutes on our patio. 

After offering our poolside deck on Gore Creek for their small ceremony, Haley and Reza were delighted to accept. After all, finding a location for lodging in Vail this time of the year is difficult enoughimage014

So, after much anticipation, New Year’s Eve rolled around and I met Reza in the courtyard. He was thrilled, and could not wait to marry the love of his life. We presented them with a champagne welcome. The officiant came in, then the photographer, and finally the bride. The day couldn’t of been more beautiful with blue skies, and the sun setting over Lionshead. At the ‘I do’s’ we had a number of guests in our hot tubs and some on their balconies clapping and cheering them on! It was pretty fun. With Reza’s brother and his partner at their side to bare witness to their nuptials, they had a toast and some laughs, and went on to Vail Square for the rest of their photographs. 

After the ceremony, I got to catch up with the newly weds in our lobby and offer them some hot cocoa and a suggestion for their first wedding anniversary… because, where better to celebrate than the Antlers?

As an independent property, we get the privilege of offering some very custom, sometimes unorthodox accommodations in the hospitality industry to some really lovely people, and this was certainly the case here. Having the ability to help out when we can just adds a little more meaning to our work, and offering a complimentary location for a small elopement-style wedding ceremony to a grateful couple was our pleasure.



Max & Eitan’s Story

The Antlers at Vail Wedding Groups

With its spectacular creek side pool, and welcoming conference space, the Antlers at Vail is home to many Vail wedding groups. Some simply take advantage of the spacious condos for family lodging, and others host their wedding rehearsal dinner or farewell brunch by the pool and a few even hold their wedding ceremony at the Antlers. Just as with our longtime guests, these couples become a part of our family when they share their special day with us. We love hearing their stories and feel especially privileged when they let us share those stories with you.

Max & Eitan’s Story: Colorado Kayaking Adventure Withstands Odds

Max & Eitan's post-wedding brunch at the Antlers is sure to have as much spice as their story of how they met.

Max & Eitan’s post-wedding brunch at the Antlers is sure to have as much spice as their story of how they met.

In 2007, Max finally had the opportunity to meet her high school crush on a visit back to their hometown for a mutual friend’s birthday. They were both immediately captivated by each other and did not allow the distance to interfere. Eitan invited Max to join him on a camping trip to Colorado.

After a stop in Denver they arrived at their camping destination near Buena Vista, Colorado. One of Eitan’s college friends was spending the summer as a raft guide there and agreed to take them down Brown’s Canyon in inflatable kayaks. They successfully navigated the mighty Arkansas River with almost no incident… As they were approaching a rapid known as Big Drop, Max was on track to finesse the tumultuous waves – just like their reliable guide – when their guide went down the rapid and almost instantaneously flipped his kayak. Before she knew what was happening Max was also rolling through the water and in her panic managed to dislocate her shoulder. For what seemed like forever, Max was under the surface of the water paddle still in hand. When she emerged, they were all able to get to shore, where she knocked her shoulder back in place and was coddled by Eitan, who was extremely relieved to have narrowly averted a tragedy.

They continued down the river, enjoying the sun and the waves. At the take-out, they emptied out the dry bag to find the car keys had gone missing. Meanwhile Eitan’s dog, Floyd, patiently waited for them inside the car. Fortunately they were able to unlock the car through the open window and release Floyd.  After a three hour drive to Canyon City in a 1970’s VW Bus and countless phone calls to car dealerships they were finally able to get replacement keys.

The trip seemed to be back on track until they received a call from Eitan’s friend back in Milwaukee notifying him that his house had been robbed. They headed back to Denver where Floyd stayed at a friend’s house for an afternoon while they explored Boulder to have another trip cut short upon the news that Floyd and a friend’s dog had a debate over some dog food with Floyd ultimately getting the short end of the stick – and stitches to boot!

After an evening at the emergency veterinary clinic they decided that a night out was needed, on the condition that Eitan’s friend Dave would call Max an early morning cab to make her flight out the following morning. Dave “may have forgot” to call her cab for the next morning and she missed her flight out. Dave then came to the rescue with a free flight voucher to get her home.

The couple eventually made it home, and back out to school, with the insight that they had something that could withstand all odds.

We are so glad because fast forward through many other adventures and Max & Eitan and their loved ones are joining us at the Antlers at Vail for a post-wedding brunch which we are sure will have as much spice as their journey has had so far.

It’s a Big World … Not

So we’re giving a site tour to four lovely wedding consultants from A Touch of Bliss in Denver.  We had just come out of #420, one of our largest, most beautiful four bedroom-condos.  We’re walking down the hallway to show them #311, a super nice one-bedroom, overlooking the swimming pool.  Just making conversation, one of the young women, Zoie, asks me, “Are you from Colorado?”

“As a matter of fact I am.” I reply, “I grew up in Littleton.”

“Really?” says Aimee Thomas, another one of these very charming wedding planners, “Where in Littleton?”

“Oh, way down south, almost to the Ken Caryl area”

“No kidding? My mother’s house is in that area.”

I ask where.  She tells me it’s close to Platte Canyon Road. I tell her that we lived near Coal Mine and Platte Canyon.  She acts a little surprised and I say, “It’s a little community called Normandy Estates.  You’ve probably never heard of it.”

The look on Aimee’s face goes from surprised to incredulous.  “Heard of it?  We live in Normandy Estates.”

“NO WAY!” I say, “What street?”


Gulp.  “Circle or Way?”


“OMG”  At this point I’m starting to shake a little. Ontario Circle is a cul-de-sac and only has about eight or ten houses.  I tell that to the others and they’re all pretty much in disbelief as well.

“6755” I say.

Aimee turns a little pale.  “6755 W. Ontario Circle?”

“Are you kidding me? No way.”

(queue the eery music)

“That’s my house.” she says.

I tell her that we lived there from 1960 to 1972 … moved out 42 years ago.  She tells me the carpet’s been changed.

Yikes Stripes.  Beechnut gum.

Aimee Thomas c

Aimee and Rob, same house, 42 years apart

No, no … it’s today!

Saturday, August 27, 2011 – It’s 11:00 and the groom is asking, “Why isn’t our brunch set up at the pool?”

“Um, your farewell brunch is tomorrow.”

“No, no … it’s today!”

“Uh-oh … well, it says right here in the contract you signed, that brunch is on Sunday the 28th, that’s tomorrow. But if you think it’s today, then I guess it’s today.”

“Good, because we’ve got fifty hungry guests and family members waiting at the pool.”



Now Magdalena’s pretty expressive, and she’s certainly shown concern before, but never quite like this.  OMG, what are we going to do?!

“A” number “1” … is Chef Barry available?  Yes, he’s in the kitchen.  Better yet, he has all the food on hand, but hasn’t even started to PREP!  Happily, he’s not your typical chef.  His response?  “Let’s go, I’ll do the best I can.”

All hands on deck … both guys working today from the maintenance department, Chris and Ryan, drop what they’re doing and are immediately moving tables and chairs from the conference room down to the pool.  So is Rob, the GM.  The housemen stop stocking the linen closets with sheets and towels and are now bringing down table linens.  Katie’s gathering up everything we need for the bar.  Antlers front desk staff is pitching in as they’re able.  Magda’s coordinating with Barry, figuring out what we can prep the fastest (turns out to be the fruit tray) and get it down to the pool so the guests at least have SOMETHING.

“Greg, can you bartend?”

“Oh man, I would … I want to … I wish … but I can’t.  I’ve got an obligation I just CANNOT get out of.”

“OK, who then?”

“Rob … you’re elected”

“No sweat, only one problem … I wasn’t really working today.  I just happened to ride my bike in.  That’s why I’m wearing my biking jersey and shorts.  It’s all I’ve got.”

“It’ll have to do.  Can you make a Bloody Mary?”

“Are you kidding?”

Fast forward twenty minutes … some guests are drinking Mimosas, others are munching on the food as fast as it comes out of the kitchen.  The bride’s family has gone from being livid and thinking that we’re totally incompetent, to realizing that we are super-humanly compensating for a mistake that wasn’t really ours.  In minutes, their appreciation is over the top.  Rob’s tending bar in his spandex regalia, garnering more than a few questionable looks.  That is, until people understand “the rest of the story”.

Soon, we’ve served the breakfast burritos that Barry has miraculously put together in nothing flat.  One of the best compliments of the day is when a groomsmen says, “I’m from Texas … we know a thing or two about burritos … and this is the best breakfast burrito I’ve ever had!”

Adding to the surreal nature of the morning, at one point Mr. Chatty Bartender Rob asks one of the guests, “So where are you all from?”  “Thunder Bay” is the response.  “No Way!” says Rob, “My BFF George “The Peach” Nickerson is from Thunder Bay!”

“Doc Nick’s kid?  On Algoma Street?”  Ya shoor, yoo betcha.  (just another Vail / small world episode)

Our only regret?  Nobody took any pictures.  Darn.  Oh well.  Bottom line, at the end of the day, we pulled off what would have been impossible for most others, but as they say, “No problem for high steppers like us.”

Although he didn’t focus on the “Miracle Brunch” as much as we might have, here’s a copy of the actual review posted by the groom’s father a short time later …

Recipe of the Week from Chef Angelee Aurillo

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)


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


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!!

Recipe of the week

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

Dijon Cream

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.