Alpenglow Stube celebrates 20 years
December 29, 2011
At 11,444 feet, the Alpenglow Stube offers respite from the high-elevation elements of wind, snow and sun. From the moment you saunter into the Stube with ski or snowboard boots, a gracious host trades in your cold footwear with warm, furry suede slippers and checks your coat so you can relax into the European-style atmosphere.
It’s hard to believe such elegance exists hand-in-hand with the laid-back ski life. Huge Douglas fir beams and wooden ceilings accented with white stucco walls daintily adorned with painted leaves create an at-home feel, while friendly staff acquaint guests with menu options. Though the Stube has been a AAA four-diamond restaurant (the highest in North America) since 1993, and its chefs and waiters are highly trained and knowledgeable, they are anything but stuffy.
They’ll walk you through the various culinary options: a two-course lunch with appetizer and entree for $23.95 or a three-course (includes dessert) for $28.95, or a four- or six-course dinner (the latter including appetizer and caviar with traditional accompaniments) or the seven-course degustation. The chef chooses everything in the seven-course meal and surprises the diner – as the menu states: “There will be no repetition of dishes from the six-course menu, and if up to two in your party opt for the degustation, all courses will be different from one another as well.”
General manager Rachael Lundby recommends it “if you’re fairly adventurous.”
The menu changes seasonally, and this winter’s entrees include such cuisine as wood-fired filet of beef with roasted fingerling potatoes in a sherry shallot sauce; seared pheasant breast; ricotta and herb ravioli in an artichoke herbed cream; pomegranate braised buffalo short ribs with roast garlic whipped potatoes; grilled Colorado lamb chops; and a daily chef special, such as lobster tails. Desserts emerge as out-of-this-world works-of-art – not your typical housemade ice cream, cheesecake or creme brulee.
Skiers can walk off the mountain into dinner, or foot passengers can take the two gondolas up to the Outpost. Lift ops ensure guests ride in a private cabin with their own blankets to keep the trip comfortable. The second part of the journey is especially romantic (or magical, if you have kids or are with friends), as light emanates from the moon and stars and pine trees cast shadows across the white of cut runs. Gliding over the mountain at night introduces a new perspective to Keystone Resort, one that’s unforgettable.
Every Sunday, the Stube offers an incredible combination of buffet and menu selections. The Champagne Brunch begins with soups, selections from three buffets including cheeses from around the world, fresh-baked breads, composed salads, charcuterie, smoked seafood and fresh fruit, plus mimosa. Guests then can choose from entrees including apple-stuffed French toast; Canadian bacon Benedict; steak and eggs; an omelet featuring jumbo lump crab, warm brie, sauteed spinach and rock shrimp; and grilled New Zealand lamb chops. The feast ends with an array of decadent desserts at the buffet table.