Award-winning chefs, winemakers, seminars and an intimate setting make Taste of Vail a world-class event.The Seventeenth Annual Taste of Vail kicked off under sunny skies at Vail Village with the third annual Colorado Lamb Cook-Off. Game Creek Restaurant’s Chef Darrell Jensen took top honors with his “braised leg of lamb,” a deceptively simple name for an “ice cream cone” of braised lamb, topped with gnocchi and a garlic infused caramel sauce. Second place went to Chef Richard Beicher of Chaps Grill & Chophouse with his lamb “slider.” In addition to the lamb, attendees could taste wines selected to pair with the lamb, ranging from a sparkling Rosé, to Chardonnay, to Pinot Noir, to Syrah, and everything in between. The family-friendly event gave everyone in Vail, both visitors and residents, the chance to experience the creations of local chefs, and even the kids and dogs showed up to enjoy the lamb (if the dogs were lucky), the beautiful weather, the music, and maybe a little ice cream . . . Each morning of the event began with a ninety-minute cooking demonstration, where attendees that resisted the lure of the slopes had the opportunity to learn insider tips from the award-winning chefs, observe chefs creating their dishes, ask questions, and experience the culinary delights first hand. The chef demonstrations culminated with the sold-out Saturday morning demonstration with Chef Michael Chiarello who advised those present to taste with their hearts, and remember that meals are life experiences with friends and family, not just the food. Cooking demonstrations were followed by wine seminars, which gave those present the opportunity to expand their knowledge of wines. The pinot clone seminar explored the popular pinot noir grape, allowing attendees to taste eight different barrel samples from different “clones” in different regions, demonstrating clearly that winemaking has much to do with the vine stock from which the grapes are grown and the soil and weather conditions in which the grapes are grown. The wine seminars also had an international flavor, with tastings from both Italy and Spain. Taking a tour through the Tuscan region of Italy, Carpineto Winery explored Chianti Classico (consisting primarily of the Sangiovese grape), a vertical tasting of Vino Noble, Vin Santo, and estate olive oil. The Spanish seminar highlighted regions throughout Spain, including Rias Baixas, Priorat, Cava, Rioja, and Mont Sant, and offered wines from a sparkling Cava to bolder reds. In particular, those present were privileged to experience the evolution of Tempranillo, from the mid-1990s to a current vintage. Continuing the international flavor, Domaine Louis Latour Corton Charlemagne presented a sold-out vertical tasting and seminar for those lucky enough to obtain tickets to this highly sought after tasting experienced several stellar vintages of this world renowned producer. In addition to cooking and wine tasting seminars, the Taste of Vail offered numerous opportunities to sample the fare from local and visiting chefs, and numerous wines. The well-attended Après Ski Tasting explored “life beyond Chardonnay, Cabernet and Merlot.” Even more spectacular was Friday’s Mountain Top Picnic, which was accessed either by the Eagle Bahn Express Gondola, or by skiers already at the top of the mountain enjoying the unexpectedly sunny conditions. Each event was kept fresh with the chefs creating new dishes for each, and the wineries pouring different selections. The Taste of Vail is more than just savory food and wine. On Thursday evening in Vail Village, novices and aficionados alike attended a cigar and rum tasting, at which lively conversation was interspersed with debates on which rum and cigar pairing was considered best. Friday provided attendees with a choice, depending on their mood, they could attend a bar chefs “mix-off” at which area bar tenders created their own Margarita blends, or a chocolate and wine pairing seminar. For those interested in a seated, multi-course dinner, Wednesday through Friday evening offered limited-seating “chef showcase dinners” including wines specially paired with the courses. The main course featured creations by Chef Lachlan Mackinnon-Patterson of Frasca (Wednesday), celebrity chef/vintner Michael Chiarello (Thursday), and Chef Lee Hefter of Spago (Friday). Each chef showcase dinner also furthered the goal of the Taste of Vail to support local charities by including live auction lots of wines and trips to tempt those present. The Taste of Vail concluded Saturday with a Grand Tasting and live and silent auction in the Marriott Grand Ballroom. Participating wineries poured fine wines, and local chefs outdid themselves with elaborate “tastes” such as grilled scallops topped with caviar, pan-seared antelope chops, seared kobe-style beef, and decadent desserts. The auction of fine wines, crystal, and weekend trips was led by the lively banter of auctioneer Greg Quiroga with proceeds to benefit Vail-area charities. Following the auction, the band kicked up the music, playing to a full dance floor. The Taste of Vail is a delightful, intimate event offering those attending the opportunity to meet and interact with award-winning chefs and winemakers, and to socialize with others who have a love of gourmet food and wine. For those who want to learn more about food and wine in a picturesque mountain setting, we encourage you to watch for the Eighteenth Annual Taste of Vail. For more information please visit www.tasteofvail.com |
