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Atwater Beer Buzz May 31

Greetings from the Cascade Craft Beer World! 

We have exciting programming starting Friday with our Brewmaster’s Weekend, announcement for the Brewmaster’s Calendar in November, and our weekly Friday Night Flights updates to bring you today.

First, this weekend brings us not only the Teva Mountain Games but our June Brewmaster’s Weekend with Bonfire Brewing Co and Crazy Mountain Brewing Co.  Our Vail Valley Brewmaster’s Weekend hosts Crazy Mountain Owners Kevin & Marisa Selvy and Bonfire Owners Andy Jessen & Matt Wirtz. All weekend we will be featuring Crazy Mountain Lava Lake Wit & Mountain Livin’ Pale specials as well as Bonfire Firestarter IPA specials.

On Friday we will be featuring Bonfire Owner/Brewmaster Matt Wirtz and Crazy Mountain Owner/Brewmaster Kevin Selvy for an open complimentary sampling in our Fireside Bar from 4pm – 7pm. Stop by to sample, meet the Brewmasters and mingle with other guests catching the craft beer wave!

Saturday afternoon at 4pm we will join the culinary team forces with the Brewmaster forces for an outstanding Small Plates and Craft Beer Pairing. Andy Jessen and Kevin Selvy will speak to their individual beers (listed below) and Executive Chef Todd Bemis and his team will discuss the food pairings and inspiration behind them. The session will last 1 – 1 ½ hours, and walks you through 4 appetizer size pairings and their respective craft beer samples. The cost for this session is $20 per person, and reservations are recommended.

View the complete schedule of events here.

And you can also email me at llodge@destinationhotels.com if you’d like for me to hold seat(s) for you. 

Next on the Brewmaster’s Weekend radar I am pleased to announce that Peter Bouckaert, Brewmaster for New Belgium Brewing Co. in Ft. Collins, CO has confirmed for Thanksgiving weekend (Nov 23-24th). This will be a double-Brewmaster weekend as well, and Peter is inviting a colleague of his choice to join us. Put it on your calendar, and celebrate turkey day (or just the weekend) with us! 

More immediately, this week’s Friday Night Flights are happening…and with lots of Crazy Mountain & Bonfire flair!

Remember, free valet parking!! 

Friday’s Featured Flight ($7) is: 

Crazy Mountain Lava Lake Wit
Rogue Dead Guy (Maibock)
Crazy Mountain – Mountain Livin’ Pale Ale
Bonfire Firestarter IPA
Oskar Blues Old Chub 

And our Craft Draft Sampler (also $7) is: 

Samuel Adams Alpine Spring (or) Summer – last keg of Spring!
Bristol Laughing Lab – Scottish Ale
Ska Modus Hoperandi – IPA
Rogue Hazelnut Brown Nectar
Fuller’s London Porter (or) Morland Old Speckled Hen – last keg of London Porter! 

We hope to see you this weekend for our Brewmaster’s Weekend and everything else that’s going on! But if you got a ticket to the Avery Sour Fest, I absolutely understand and we’ll see you for the Avery Brewmaster’s Weekend July 6 & 7 in Vail! 

Have a fabulous week!

Laura Lodge
Craft Beer Program

 

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Vail Cascade Resort’s Brewmaster’s Weekend at Atwater on Gore Creek June 1-2

What wine is to regions of Europe, craft beer is to Colorado. Paying homage to the barley, hops and avant-garde brewmasters that fill our mugs, Vail Cascade Resort continues its monthly educational series that showcases a different brewmaster, allowing guests to informally learn about Colorado’s craft beer movement. Known as the 2012 Craft Beer, Creative Cuisine Series, brewmasters and beer lovers can convene at Vail Cascade Resort in Vail Colorado for two days of mingling, learning and sampling.

The Craft Beer, Creative Cuisine series is pleased to host Kevin Selvy of Crazy Mountain Brewing Company and Matt Wirtz of Bonfire Brewing Company on Friday, June 1 and Saturday June 2. Come join us for a fun and informative look at beer and the craft beer revolution from some of the true experts! For all the details, or to learn more about our dining events in Vail call 970.479.7014 for reservations or visit our website

Combine the world of craft beer with spacious accommodations, including Vail condo rentals or private homes, for an unforgettable mountain escape in Vail Colorado.

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Beer Buzz May 23

Greetings craft beer folks!

We are excited to be opening Atwater on Gore Creek a week earlier than planned in order to provide you with full service options for Memorial Day weekend! Beginning Friday May, 25 our Fireside hours will once again begin with lunch at 11:30am,  Atwater will serve a full breakfast, and dinner will begin at 5pm. For summertime, we will be offering grilled options by the pool from 11:30am – 4pm on the weekends and are excited to be adding canned craft beer options at the pool! (Non-craft options available as well.)

We’ve done our tasting at Crazy Mountain and Bonfire breweries, and are absolutely stoked for an amazing Brewmaster’s Weekend on June 1 & 2. Mark your calendars for our Fireside Meet the Brewmasters event on Friday, June 1 from 4pm  - 7pm, and then for our Small Plates & Craft Beer Pairing on Saturday from 4 – 5:30pm. I will send out the finalized pairing menu in next week’s email. The event flyer is attached.

Reservations are encouraged for the Small Plates & Craft Beer Pairing on June 2 and seats are limited.  970-479-7014

Friday Night Flights continues tradition this week with our $7 flight specials all day on Friday.

Our Friday Night Featured Flight ($7) this week is:

  • New Belgium Dig Pale Ale
  • Ska ESB
  • Dogfish Head Aprihop
  • Boulevard Nommo Dubbel
  • Anderson Valley Barney Flats Oatmeal Stout

And the Craft Draft Sampler ($7) once again with the option to convert the Full Sail handle:

  • Rogue Hazelnut Brown Nectar
  • Samuel Adams Alpine Spring
  • Full Sail Amber (or) Bristol Laughing Lab
  • Ska Modus Hoperandi
  • Fuller’s London Porter

Remember that we have complimentary valet parking available for our Fireside and Atwater guests. We like to make it easy for you! Thank you once again for your support of our program, and we look forward to seeing you soon!

Laura

Laura Lodge Craft Beer Program/F&B Cost Analyst Vail Cascade Resort

O 970.479.1514 F 970.479.1021 llodge@destinationhotels.com

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Atwater Beer Buzz May 18

Greetings craft beer aficionados!

This has been an exciting week so far, and we have much to share… 

Our American Craft Beer Week promotion is going through Sunday, so stop by and enjoy a delicious $5 Small Plate with a purchase of any American Craft Beer. That’s a discount of $1 - $3 off of the Small Plates, and they are terrific for pairing with your craft beer!

We also have definite details to share about the next incredible Brewmaster’s Weekend, which is also Teva Mountain Games weekend: 

Breweries/Brewmasters:
Crazy Mountain Brewery/ Kevin & Marisa Selvy
Bonfire Brewing Co./Andy Jessen & Matt Wirtz

Friday, June 1 – Meet the Brewmaster
This is an open complimentary sampling in our Fireside Bar, and you’re welcome to meet and visit all of the Brewmasters on a casual basis. They will be available with their wares from 4pm – 7pm for your enjoyment with a selection of craft beers. 

Saturday, June 2 – Small Plates & Craft Beer Pairing
Featuring 2 craft beers from Crazy Mountain and Bonfire each, our culinary team will present an appetizer pairing with each craft beer and both the Brewmaster and Executive Chef Todd Bemis will discuss the inspiration and pairings in turn. An incredible opportunity and amazing value at $20 per person. Event begins at 4pm and will last 1 – 1 ½ hours.

View/Print flyer

Reservations are suggested.  Call 970/479-7014 to save your seat!

Last and certainly not least, we have 3 new beers rotating onto our craft beer list this week, and potentially will have a new draft selection by the end of the week as well. Our new beers are:

Russian River Redemption
Saison de Lente
Lindeman’s Framboise

Friday Night Flights will happen in conjunction with American Craft Beer Week, and both promotions will be valid.

This week’s Friday Night Featured Flight ($7) is the following somewhat crazy combination from our bottle list:

Russian River Redemption
New Belgium 1554
The Bruery Saison de Lente
Lindeman’s Framboise
Odell Cutthroat Porter

Our Craft Draft Sampler is $7:

Rogue Hazelnut Brown Nectar
Samuel Adams Alpine Spring
Full Sail Amber (could be Bristol Laughing Lab by the weekend)                Ska Modus Hoperandi
Fuller’s London Porter 

Remember, we open at 5pm in Fireside and there’s complimentary valet parking for all of our Fireside/Atwater guests! 

Have a splendid weekend!

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Atwater Beer Buzz May 10

Greetings craft beer fans! 

We’re inspired! The Craft Brewers Conference was a veritable treasure trove of inspiration for our new program. We attended seminars on everything from Generation Y (tapping into all of that talent) to Women and Beer (programming ideas) to Craft Beer and Food Pairing. One of the food pairing seminars was specific to cheese, and the other was chefs from Karl Strauss Brewing Company talking about how they create their restaurant menu and culture around the beer that they brew. Very, very interesting.

Among the themes at CBC in San Diego was American Craft Beer Week, which is coming up next week! Beginning Monday, May 14th and continuing through Sunday, May 20th there will be craft beer features, promotions, highlights, and who knows what around the country to celebrate these amazing beers, brewers and breweries.   For more information, Craft Beer.com provides the entire listing here at CraftBeer.com

Vail Cascade Resort will be celebrating American Craft Beer Week also! Enjoy $5.00 Small Plates with the purchase of any American Craft Beer on our list for the whole week. Our off-season menu offers the following Small Plates for your dining enjoyment: 

                Moroccan Lamb Meatballs  House-Made BBQ Sauce
                Crispy Goat Cheese  Tomato Jam, Colorado Honey
                Ahi Tuna Tacos  Ginger Slaw, Wasabi Aioli
                Sweet Potato Fries  Chipotle Aioli
                Hummus & Pita  Roasted Garlic Hummus, Grilled Vegetables

The Lamb Meatballs, Crispy Goat Cheese & Ahi Tuna Tacos are especially fantastic pairing items, so try them with a flight of craft beers and experiment! 

Our Friday Night Flights Featured Flight for May 11th ($7) will be as follows:

                Orval
                Uinta Hoodoo Kolsch
                Dogfish Head 90 Minute IPA
                Ommegang Three Philosophers
                Great Divide Espresso Oak Aged Yeti 

Your mission from last week has been accomplished on the Craft Draft scene! We have rotated another handle to the new draft lineup. The new draft feature is: Ska Modus Hoperandi.  Stop by and try it as part of our Craft Draft Sampler (or) enjoy one with a $5 Small Plate for American Craft Beer Week next week! 

Friday’s Craft Draft Sampler ($7) this week: 

                Rogue Hazelnut Brown Nectar
                Sierra Nevada Alpine Spring
                Full Sail Amber
                Ska Modus Hoperandi
                Fuller’s London Porter 

Thank you so much for your support of our craft beer program and American Craft Beer Week!

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The Destination Dish: Vail Cascade's Raspberry Duck Breast with Tuscan Kale Spring Roll

Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month, Destination Hotels & Resorts selects one ingredient and each chef must create a recipe using the chosen ingredient and feature it in their menu that month. This month, the chosen ingredient is raspberries. 

Vail Cascade, a Vail mountain resort offering premium condominium rentals in Vail, is pleased to feature this mouth-watering dish, Raspberry Duck Breast with Tuscan Kale Spring Roll created by Jay Spickelmier, Chef at our Vail Colorado restaurant Atwater on Gore Creek. This dish is a combination and a testament to Jay’s work experience. The dish includes a little Asian, classic French and a St Louis tangy BBQ married together to enliven the senses and instill well being.   

Recipe:  
6 Maple leaf farm duck breast or purchase from your market 

Optional Garnish ideas:
1 clam shell fresh raspberry
2 Tb freeze dried raspberry
1.5 oz neutral Pop rocks
1 cup Yellow baby celery leaves

BBQ Sauce:
1 cup Raspberry purees
1 cup firefly raspberry tea vodka
2 cups raspberry sherry vinegar
½ cup mustard seed
4 bay leaves
2 yellow onion
1 cup roasted garlic
1 cup brown sugar
1 cup red chili paste (homemade is best)
¼ pound of butter 

Spring Roll:
1 package of egg roll wrappers
2 each carrots julienned
1 bunch Tuscan kale julienned
2 quarts Napa or green cabbage shredded
2 cups miattake (hen of the woods) mushroom sliced
½ cup raspberry sherry vinegar
½ cup flour mixed with a little water to form a thick paste for sealing roll.

Put a napkin on the bottom and on the top covering the spring rolls in your holding pan. Season with salt and pepper to taste.

Braised celery:
½ pound whole butter
½ cup chicken stock
1 quart diced celery
Salt and pepper to taste 

Directions: 
Duck
Trim duck breast of any excess fat, score fat diagonally creating lines through fat.  This keeps the skin from shrinking too much when cooking the skin side down.  For best results use a cast iron pan on med- low heat to start. You should cook the duck breast 90 % on the skin side.  This allows the duck skin to get crispy.  The duck breast should only take about ten minutes to cook.  Don’t start until everything else is ready.

BBQ
Caramelize onions with butter; add bay leaves, mustard seeds, chili paste, brown sugar and caramelize together. Deglaze with raspberry vodka, raspberry sherry vinegar and then add the remaining items.  Stir and let simmer for an hour over low heat. Blend and strain sauce or just leave it rustic. For this dish I did not blend the sauce.

Spring Roll
For sweating the vegetable use a large rondo. Pour a thin layer of oil into the rondo on med-high heat. Put all of the vegetable into the hot rondo and stir, do not get color on the vegetable.  You only want to sweat the moisture content out. Season the vegetable with a little salt and pepper, than add the miatake mushrooms, followed by the vinegar. Let the vegetable sauté for about a total of 6 minutes depending on the heat level. Put the veg into a perforated pan and place another pan on top, with 3 #10 cans on top, to press the remanding excess moisture out. After the mix has cooled you are ready to roll.   

Pull all of the egg roll wrappers apart first, laying them stacked back on top of each other. Cover with moist towel if you walk away. Place 1.5 oz of the vegetable mix about a third of the way up from one corner. Fold the corner over the vegetable and roll half way, fold the sides in, spread a little flour paste on top to seal and finish the roll. Place a clothe napkin on the bottom of your holding pan and cover with a dry napkin. Set aside for service with a 350 degree fryer. 

Pinenut Emulsion
Toast 1 cup pine nuts in oven for 6 minutes at 325 degrees. Blend in a food processor with two to three tablespoons raspberry vodka. Blend until smooth and creamy. Season with salt and white pepper. 

Enjoy!

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Atwater Beer Buzz - May 1

Greetings craft beer fans!

Our Sweet Indulgences Craft Beer Learning Package was a tremendous success on Friday, and our guests reported that “we had exceeded their expectations” with this experience. This was a surprise 30th birthday celebration weekend, and Sweet Indulgences was their kick-off upon arrival. I hope the rest of the weekend was an equal success!

It was a neat experience to walk through five different Atwater desserts: our White Chocolate Cheesecake, Vanilla Bean Crème Brulee, and Chocolate Mousse Cake from the top, and then we introduced Craft Beer Ice Cream Floats and finished off with a nice Cheese Plate & Berries…complete with narration and discussion with Executive Chef Todd Bemis. With each dessert we brought out a craft beer pairing: Unibroue La Fin du Monde, New Belgium 1554, Ommegang Three Philosophers, Lindeman’s Framboise & Odell Cutthroat Porter for floats, and Samichlaus for the finale with the cheese plate. It’s always interesting to see which pairings are favorites and who likes sweet vs. coffee and bitter flavors in their desserts.

I’m announcing this week’s Featured Flight and other information early this week, as I’m heading off to the Craft Brewers Conference this evening. We will be hosting our Friday Night Flights as usual, and were so pleased to have enthusiastic local support last Friday! I hear rumors that there’s going to be a craft beer cult meeting at Fireside each Friday…

Remember for off-season we are opening at 5pm and are serving craft beer, small plates, entrees and desserts in Fireside Bar. Oh, yes…there are also tasty specialty drinks and our phenomenal wine list available for those who have non-craft groupies coming in with them, and we always have great options for kids of all stages & ages.

The Friday Night Featured Flight for May 4….as always $7.00... will be as follows:

  • Weihenstephaner Hefe-Weiss
  • Sierra Nevada Pale Ale
  • Dixie Blackened Voodoo
  • Avery Maharaja
  • Anderson Valley Barney Flats Oatmeal Stout

Our Craft Draft Flight… as always $7.00 on Fridays… is on the edge of rotating another beer, so I’ll list both IPAs as options:

  • Rogue Hazelnut Brown Nectar
  • Samuel Adams Alpine Spring
  • Full Sail Amber
  • Great Divide Titan IPA (or) Ska Modus Hoperandi
  • Fuller’s London Porter

I will have placemats made for either option, and I suspect you all will determine which is on draft throughout the evening!

Last thing: Don’t forget that we have Craft For a Crowd as an option for your group as well! If you order 3 craft for a crowd flights (or more), then your group can choose from about 20 different craft beers on our list to create your own custom flight. It’s a very, very cool option, and it’s something I haven’t seen anywhere else. So come check it out!

As always – once again – Free Valet Parking for guests of Fireside and Atwater for your convenience.

Have a wonderful week and enjoy this terrific Spring weather!

Laura Lodge
Craft Beer Program
Vail Cascade Resort

O 970.477.5539
F 970.479.1021
llodge@destinationhotels.com

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