Recipes
Recipes
- Chophouse Blue Crab & Avocado Cocktail
By Beaver Creek Chophouse - Roasted Butternut Squash Soup
By Gessner Restaurant at Grand Hyatt Vail - Blue Moose Autumn Pizza on Whole Wheat Crust
By Blue Moose Pizza Vail - Escargot in Sauce Persille' French Helix snails cooked in parsley sauce
By La Tour Restaurant - Herb Gnocchi with Lobster, Maitake Mushrooms, Sea Urchin Butter, Orange Foam.
By Gessner Restaurant at Grand Hyatt Vail - Roasted Onion Soup with Forest Mushrooms
By The 10th - Maple Bran Muffins
By Two Elk - Skuna Bay Salmon Desgustation
By Hooked - Smoked Paprika Chimichurri
By Sweet Basil - Lychee Chocolate Tofu Cupcake, as featured on Cupcake Wars
By batter cupcakes - Corn Chowder
By Avalanche Pub at the Marriott - Chicken Pot Pie
By Bistro Fourteen - Sweet Onion & Endive Soup
By Game Creek Restaurant - Lobster Mac 'n' Chz Bacon, Buttered Lobster, Ritz Crust
By Tavern on the Square located at The Arrabelle - Molasses Quail, Blackberry Agrodolce, Marcona Almonds, and Wilted Greens
By Mountain Standard - Toscanini Ricotta Gnoccchi
By Toscanini - Truffle Potato Sunchoke Soup
By Sweet Basil - Cauliflower Recipe
By Boxcar Restaurant and Bar - The ORIGINAL Sticky Toffee Pudding Cake
By Juniper Restaurant - Crispy Brussels Sprouts
By Grouse Mountain Grill - Kale Salad
By Grouse Mountain Grill - Yellowtail Crudo, Fresno Chile Condiment, Crispy Ginger, Cucumber, Breakfast Radish
By Sweet Basil - Steak Chili
By Elway's Vail - Sweet Pea Bruschetta
By Mountain Standard - Sweet Basil’s Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese
By Sweet Basil - Frost Creek Turkey Wraps
By Frost Creek - North Australian Sizzling Snapper with Coconut Lemongrass Curry Pineapple Fried Rice
By Tavern on the Square located at The Arrabelle - Beef Tartare with Truffle Aioli
By Flame and Remedy Restaurant - Grilled Wagyu Ribeye Filet
By Sweet Basil - Bourbon Onion Soup
By Mountain Standard - BEIGNETS
By Frost Creek - Risotto with Vodka Sauce
By Toscanini - Gazpacho with Crab Salad
By Beano's Cabin
Kale Salad
Added by: Grouse Mountain Grill
Ramp Green Goddess Dressing
Basil -1 cup (chopped)
Ramps – 1 cup (chopped)
Scallions – ½ cup (chopped)
Parsley - 1 cup (chopped)
Mayo – 1 cup
Crème Fraiche – 1 cup
1 Lemon - zested and juiced
Salt and Pepper
1. Add all herbs and half of mayo to blender and blend until smooth.
2. Fold in remaining ingredients and season with salt and pepper.
Kale Salad:
Chopped Dinosauer Kale
Dry toasted pine nuts
Shaved or grated Manchego cheese
Warm cooked egg- soft boil an egg in the shell for 5 minutes. Chill down immediately in an ice bath. When completely cold, peel carefully. Dredge the egg in flour, egg and finally panko bread crumbs. Fry in hot oil to brown. Make sure the oil is hot so just the outside cooks without overcooking the yolk. (poached or fried works if you don’t want to go to the trouble of bread crumb fried egg). Prepare one egg per salad.
