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Making fine dining accessible

KEYSTONE – Ever notice the fancier the name of the cuisine, the more expensive it is?

That may be the case most of the year, but for one day, Keystone has your ticket(s) to the finest – and fanciest named – cuisine.

From 11 a.m. to 3 p.m. Saturday, the Taste of Keystone presents such menu samples as Alpenglow Stube’s New Zealand lamb chop and ragout of blue crab with rosemary jus and chive beurre blanc; Ski Tip Lodge’s hickory roast tarragon marmalade basted buffalo strip lion with trio-colored potato hash and charred onion and juniper jus; and Great Northern Tavern’s seared diver scallops with baby artichoke and pancetta risotto and candied shoestring sweet potatoes.



If you’re a basic meat-and-potatoes kind of person, the Big Horn has a sample of prime rib served with garlic smashers and Fat Tire beer, or if you’re feeling a little more fancy, RazzBerrys offers anchiote seared salmon with chimichurri sauce, herb pepita rice and spaghetti squash (plus martinis).

Ida Belles adds spice with chicken and steak fajitas, and Keystone Ranch offers grilled fish tacos.



Keystone tried to take away the barbecue two years ago, but locals demanded it, so the folks at the Taste brought it back.

Each barbecue dish is cooked competition style – low and slow as opposed to a quick barbecue – so the smoked flavor really comes out, and the meat stays tender.

For a variation on barbecue, the Great Northern Tavern offers curry veal short ribs, teriyaki mushroom potato cake and New York style cannolis with cappuccino creme fraiche.

For fish lovers, the Edgewater offers conch fritters with mango chutney.

And for the kids, there’s the old standby: pizza. Plus, Pizza on the Plaza cooks up pans of lasagna.

Top it all off with chocolate-dipped strawberries and bananas, carmel apples, fudge bites, flourless chocolate wild mountain berry shortcake, decadent chocolate cake and fresh berries.

Beer, wine, fruit smoothies, margaritas and lemonade also are available. Most food items are $3, and most beverages are $2.

“It’s a fabulous opportunity for anyone to come out and see what we do here and the caliber of the food,” said Scott Goeringer, executive chef at the Ski Tip Lodge in an interview last year. “Some of the best food in the state is produced at Keystone.”


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