Keystone Resort’s Savor the Slopes brings food, wine and spirits to the table
January 23, 2015
For the next three weeks, aprés ski in Keystone is for the foodies. The multi-week event highlights some of the biggest movements in the culinary worlds of food, winemaking, mixology and craft brewing. Six restaurants rotate as hosts for the total of 17 tasting events.
"Savor the Slopes is a great opportunity to sample Keystone's distinct dining options through a series of unique tasting events," said Maria Fox, Keystone Resort director of marketing. "Each tasting highlights a different aspect of the host restaurant and offers an intimate experience during which guests can not only enjoy fantastic food and drink, but also the opportunity to learn something new."
Now, have a taste …
The opening event, A Taste of Fondue, was held Wednesday, Jan. 21, at Der Fondue Chessel, a restaurant atop Keystone's North Peak at 11,444 feet in elevation.
The first tasting provided guests with a taste of fondue, including a baked brie and racelette cheese fondue en route with fig jam and prosciutto, smoked paprika-seared North American elk with blue cheese bread pudding and balsamic-cocoa reduction and lager-and-lime-glazed shrimp with Bavarian apple-potato cake with onion marmalade.
For dessert, guests tucked into the white chocolate and Grand Marnier fondue with roasted orange, spicy chocolate drizzle, almond biscotti and banana-walnut caramel.
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Local meat and libations
On Thursday, Jan. 29, Alpenglow Stube will host the Wild Game tasting. Food will include corned bison, wild game brunwick stew, smokey-braised wild boar ribs and hand-rubbed elk loin.
While Colorado cuisine (like wild game) has been making its mark in the area, the craft cocktail scene is rapidly on the rise. Bighorn Bistro's How to Create Craft Cocktails tasting is Saturday, Feb. 7, featuring discussions about the formulas for some of the restaurant's speciality cocktails, including infusions and barrel aging.
"Guests will receive an insider's guide to crafting these cocktails," said Russell Carlton, senior communications director at Keystone, "including their Breckenridge Bourbon Barrel Aged Old Fashioned."
On Sunday, Feb. 8, the Ski Tip Lodge will feature its handcrafted cocktails created from infused liquors using seasonal ingredients. Those who attend this tasting will learn how the lodge creates a Tamarind Martini, with tamarind orange-infused vodka and a sweet chili rim.
"This is one of many signature seasonal infusions that the Ski Tip Lodge features year-round," Carlton said, "all in the quaint and rustic setting of the Ski Tip Lodge, once the home of Keystone's founders, Max and Edna Dercum."
"Savor the Slopes is the perfect way to put on display why these restaurants play such an integral role in the Keystone experience," said Staphane Ohayon, Keystone hospitality food and beverage director. "Whether it's a guest's first time visiting these restaurants, or they are seasoned regulars, they will appreciate the chance to sample some of Keystone's finest food and drink options."
Reservations for individual Savor the Slopes tasting events are required and can be made by calling (970) 496-4386. All events begin at 4 p.m. and are $25 per person.
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