April 3-6, 2013 is Taste of Vail, a spring food and wine festival here at Vail that showcases the finest chefs in the Valley and the nation’s top vintners.
Every year, food and wine enthusiasts congregate in Vail to entertain their taste buds with delicious offerings from more than 30 classic Vail restaurants such as Game Creek Club, The 10th, Sweet Basil, La Tour, Kelly Liken and Blu’s at various events set throughout Vail. Newly opened restaurants like Mountain Standard, Elway’s and Flame bring new flavors and concepts to this year’s event.
Local stand-out chefs like Paul Ferzacca from La Tour, Paul Anders from Sweet Basil and Mountain Standard, Shawn Cubberley from Elway’s and Jason Harrison from Flame Restaurant will provide culinary dishes of all kinds. During this four-day festival, signature events, seminars and winemaker’s dinners provide an opportunity to experience the high level of culinary talent that Vail has to offer.
Kicking off the festival this year is a newly added Nordic Wine Sampler, which pairs two iconic activities for a new lifestyle event. The Nordic Wine Sampler extends Taste of Vail to four-days, kicking things off on Wednesday, April 3 from 2-5 p.m. The new Nordic Wine Sampler allows participants to cross country ski or snowshoe around the Vail Nordic Center while stopping at various stations to sample wine and cheese.
Signature events begin on April 4 with the mother of all après parties, the 9th Annual Colorado Lamb Cook Off and Après Ski Tasting in the heart of Vail Village. Local chefs serve their finest lamb dishes to the public, while simultaneously competing for prizes in the Cook Off. Guest vintners also pour a wide selection of wine along with spirits and beer. Some of last year’s favorites included lamb pastrami sliders, various forms of lamb tacos and crowd favorite lamb empanadas. Last year’s winner of the Cook off was Chef Douglas Dodd from Tavern on The Square for his Asian BBQ Lamb Sloppy Joes.
Ski country’s biggest and most celebrated picnic, the Mountain Top Picnic, takes place near Eagle’s Nest on Friday, April 5 starting at noon. The Mountain Top Picnic is held on Vail Mountain, located at 10,350 feet above sea level in a hand-built snow arena. Chefs from Vail’s top restaurants serve up a gourmet picnic, while guest wineries pour selections of their finest wines, beer and spirits. Ticket holders can ski to the event or take the Eagle Bahn Gondola out of Lionshead to access the on-mountain picnic.
Taste of Vail wraps up on Saturday, April 6 with the Grand Tasting at the Vail Marriott. The Grand Tasting is the culmination of the four-day event with chefs showcasing their most creative fare alongside wine partners who feature their best product. Participants come dressed up and ready to celebrate the talented Vail culinary scene and bid on auction items.
This year more than 30 national and international wineries will be on hand to pour outstanding wine during signature events, winemaker dinners and seminars. Participating wineries include Van Duzzer, Stroller Vineyards, Ramey Wine Cellars, Hess Collection and many more.
Taste of Vail’s popular food and wine seminars allow participants to get taste, sip and learn about various topics. Past favorites include “Riedel’s Vinum Glass Tasting,” “The Renaissance of Spanish Wine,” “Speed Dating” with wine and much more. If the seminars and events don’t fill the appetite, numerous restaurants throughout Vail will host winemaker dinners to pair signature dishes and specialty wines.
For four days in April, Taste of Vail transforms North Americas most popular ski resort into a culinary mecca for both food lovers and ski enthusiasts. Spring in Vail means is the best time of year to indulge your gourmet cravings and explore Vail’s culinary scene.
For more information and to buy tickets, please visit www.TasteofVail.com.