Calling all foodies! Craving culinary adventures that go beyond the slopes this winter? Truckee's restaurant scene is hotter than a mug of après-ski hot cocoa, brimming with exciting new additions that tantalize every taste bud. From globally inspired pop-ups to elevated comfort food and authentic Japanese ramen, get ready to embark on a delicious journey through the latest Truckee restaurants.
It's time to ditch the boring burger routine and discover some hidden gems. With our guide, you'll find the perfect spot to warm up, refuel and savor unforgettable flavors, all while experiencing the unique charm of Truckee. Buckle up and get ready to explore these new Truckee restaurants – your taste buds will thank you!
Stella at Gravity Haus Sports Hotel revamps its menu with locally sourced California ingredients. Chef Jesse Frate's creations, cooked in a wood-burning oven, offer campfire comfort with an elevated twist. Savor sustainable seafood like line-caught California Himachi or indulge in wood-fire braised short ribs glazed with tamarind guajillo pepper.
Every Monday, embark on a culinary adventure with Mountain Lotus Provisions' vegan takeout. Chef Raymond Applegate draws inspiration from the Pacific Rim's "Blue Zones," offering unique dishes like Macau stir-fry or Vietnamese curries. And, if you visit them at the cafe, they even have beer on tap and local wines.
On Wednesdays, Cloud Sushi opens its doors for takeout, offering an array of fresh, high-quality sushi and Japanese cuisine. Chef Josh Brown uses local fish whenever possible, ensuring the freshest flavors. Choose from an assortment of rolls, sashimi plates, and even plant-based options.
Downtown Truckee welcomes Tangerine Bistro, a classic French bistro reminiscent of bustling metropolises. Indulge in traditional dishes with a Truckee twist, like duck foie gras pâté with blackberry jam or pork shoulder served with tarbais beans. Savor a 24 oz côte de bœuf steak frites for a truly decadent experience.
Experience the rich flavors of Japanese soul food at Rakkan Ramen. Choose from five distinct ramen broths, including a 100% plant-based option, and customize your bowl with an array of toppings. Whether you're vegan or craving protein, Rakkan Ramen caters to every palate.
Start your day with a Lavazza coffee creation at Vous, Northstar's new cafe/bar. After conquering the slopes, unwind with a refreshing pint or a glass of wine in the vibrant and inclusive atmosphere. Vous is the perfect spot for both pre- and post-ski relaxation.
Located at the Northstar California Resort ice rink, Wild Pine Kitchen is a haven for hearty meals and shared plates. Savor rotisserie-cooked proteins and an extensive beverage selection featuring wine, beer, and signature cocktails. Don't miss the Smoky Chocolate cocktail, infused with Dos Hombres mezcal for a unique and delicious après-ski treat.
This winter, Truckee's culinary scene is an avalanche of delicious possibilities, and this guide is just your first taste. From cozy bistros to après-ski havens and innovative pop-ups, the town offers something to tantalize every palate. So grab your friends and family, unleash your inner foodie, and embark on a delicious adventure through Truckee's newest dining gems. Remember, this is just the beginning – with its ever-evolving scene, Truckee promises countless more culinary discoveries waiting to be explored. Bon appétit!
No matter which new Truckee Restaurant you choose to try out, you'll want to change from your ski kit into something comfortable to wear. Our Après Ski Fleece Sweatshirt says it all. A perfect fit that is soft and comfortable it is certain to add to your dining experience whether you are eating Ramen or wings.
Do you love to ski, snowboard and eat delicious food just like me? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski resort dining and après-ski experiences as well as provide you with tasty ski food recipes for you to try at home.
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Wheels on the ground, bags in hand, stomach growling? After conquering a long flight and the thrill of landing in Salt Lake City, your Utah ski adventure deserves a proper starting point. Forget limp hotel salads and airport fast food – Salt Lake's vibrant brewery scene is your post-landing haven. And, many of them offer delicious food to complement their tasty beer. So Ditch the jet lag with an icy craft beer and refuel with hearty bites, all before hitting the road to your snowy sanctuary. Here are five Salt Lake City breweries perfect for a delicious first meal in Utah.
Appetizing Appetites: Craving comfort alongside your craft brew? Hopkins Brewing Company's menu delivers. Dive into juicy, local grass-fed burgers on pretzel buns, or go veggie with the flavorful mushroom, zucchini, and cabbage tacos.
No matter which brewery you choose, you're sure to find delicious food and refreshing brews that will make your visit to Salt Lake City even more memorable. So why not make a stop at one of these top picks before you hit the slopes? And when you do, don't forget to take some brews back to your hotel! Most breweries offer their beer in cans, so pick up a few and keep the aprés-ski vibes going in your cozy room all trip long.
When traveling to ski in the state with the Greatest Snow on Earth, it's always important to dress the part. For me, I love to travel in my Work Sucks I'm Going Skiing Hoodie. Not only does it make for a comfortable flight but the caption says all you need to know. Looking for more aprés-ski clothing like this? Be sure to check out our full catalog of cheeky and stylish gear.
Are you a ski-loving foodie just like me? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski resort dining and après-ski experiences as well as provide you with tasty ski food recipes for you to try at home.
Resorts such as Vail, Deer Valley and more have worked to grow their food and beverage offerings over the last two decades. Consequently, this has made ski town dining even better. Restaurants in surrounding ski towns have upped the ante on their f & b just to compete and draw patrons away from the mountain. This ultimately has made for a more desirable food scene that attracts not only those looking to enjoy the slopes but also others just looking to hang out and have a good time.
When visiting ski towns and resorts such as these there is no shortage of tasty ski food to choose from. Above all, there is, however, one item that always stands out and that is the burger. A good juicy burger is the ultimate apres ski food. Hearty and warming, it is very tough to pass up after a day of hard shredding. That said, in today's ever-growing food scene, who makes the best ski town burger?
Throughout my 30-plus years of apres ski food experience, I have eaten my fair share of burgers from across North America. However, my travels have only taken me so far. There are still so many great places that I have not been to and therefore not had the opportunity to sample their delicious eats. That said, to do this post properly, I decided to poll my colleagues at Basecamp Outdoors to find some of these hidden gems. The first couple juicy burgers are some of my personal favorites. After that, I dive into an extensive list courtesy of all the other great ski foodies who commented on my Facebook post.
The Base Camp Burger at Snow Republic Brewery in West Dover takes burger indulgence to new heights. This mouthwatering creation features not one, but two 4oz beef patties, perfectly grilled to juicy perfection. Topped with flavorful VT cheddar cheese that melts into a creamy delight, and complemented by a delectable Maple Porter Bacon Jam, this burger is a flavor explosion that will leave you craving more.
The addition of the signature Basecamp Sauce adds a tangy and savory element, while the crisp lettuce and pickles provide a refreshing crunch. All of this goodness is served on a soft and buttery brioche bun, elevating the burger experience to a whole new level. Prepare to embark on a culinary adventure with the Base Camp Burger at Snow Republic Brewery, where every bite is a celebration of bold flavors and pure satisfaction.
The Stein's Burger at the Troll Hallen Lounge is a tantalizing creation showcasing an 8 oz. Angus burger, topped with aged white cheddar cheese that melts into a creamy delight. Nestled within a fluffy sheepherder roll, this burger is elevated to new heights with the addition of crispy onions that provide a satisfying crunch with every bite.
The combination of the juicy Angus beef, rich cheese, and crispy onions creates a symphony of flavors that will transport your taste buds to a realm of pure satisfaction. Served with golden seasoned fries or a refreshing side salad, the Stein's Burger is a true culinary masterpiece.
Grumpy's in Ketchum, Idaho, serves up a burger that is nothing short of legendary. From the first bite to the last, this burger is a mouthwatering delight that will leave you craving more. The generous portion of perfectly seasoned beef patty is cooked to juicy perfection, offering a satisfying meaty flavor that is hard to resist. Topped with a slice of melted cheese that adds a creamy richness to each bite, and complemented by crispy bacon that provides a delightful crunch, this burger is a symphony of textures.
The fresh lettuce and juicy tomatoes bring a refreshing element, while the tangy pickles add a zesty kick. The bun, toasted to perfection, holds everything together and adds a delightful touch of warmth. With each bite, the flavors harmonize, creating a burger experience that is both comforting and indulgent. Whether you're a local or a visitor, Grumpy's burger is a must-try culinary experience in Ketchum, Idaho.
Here are many of the great burger joints sourced from my Facebook post. I had so many responses, that I may have to make another post. In the meantime, enjoy these best burgers in ski town suggestions.
Old Saloon - Emigrant, Montana - Closest resort: Big Sky and Bridger Bowl
Shooting Star Saloon - Huntsville, Utah - Closest resort: Snowbasin & Powder Mountain
Oscar's Cafe (Murder Burger) - Springdale, Utah - Closest Resort: Brian Head
Backyard - Stowe, Vermont - Closest Resort: Stowe Mountain Resort
The Powerstop - Gunnison, Co - Closest Resort: Crested Butte
Inclined Burgers - North Lake Tahoe, Ca - Palisades Tahoe, Northstar
The Bird - Jackson Hole, Wy - Jackson Hole Mountain Resort
Mackenzie Outpost - Top of the Gondola, Revelsoke, BC - Closest Resort: Revelstoke
Yaks on the 5 - Dunsmuir, Ca - Closest Resort: Mt. Shasta
The Barn - Bridgeport, Ca. - Closest Resort: June Mountain Resort
Backcountry Burger Bar - Bozeman, Mt - Closest Resort: Big Sky & Bridger Bowl
Hi-Mountain - Kamas, Ut - Park City Ski Resort & Deer Valley
Get the Burger - Big Bear Lake, Ca - Closest Resort: Big Bear Mountain Resort
Blake's Lotaburger - Taos, NM - Closest Resort: Taos
The Barn - Sisters, Oregon - Closest Resort: Hoodoo Ski Area
K's Dairy Delight - Buena Vista, Co - Closest Resort: Buena Vista Ski Area
Walker Burger - Coleville, Ca - Closest Resort: Sierra at Tahoe
Mama Burger - Flagstaff, Az - Closest Resort: Arizona Snowbowl
Eddie Burger - Banff, Canada - Closest Resort: Ski Big 3
Eddyline Brewery - Buena Vista, Co - Closest Resort: Buena Vista Ski Area
Mammoth Brewing - Mammoth, Ca - Closest Resort: Mammoth
James Bar - Missoula, Mt - Closest Resort: Montana Snowbowl
Backdoor Grill - Steamboat, Co - Closest Resort: Steamboat
Leftie's Bar and Grill - Ketchum, Id - Closest Resort: Sun Valley
Carlos and Harley's - Eden, Ut - Closest Resort: Snowbasin, Powder Mountain, Nordic Valley
O'Shucks - Park City, Ut - Closest Resort: Park City & Deer Valley
Next time you hit the slopes, don't forget to indulge in a delicious burger at one of these ski resorts. The combination of high-quality ingredients, unique flavors, and the après-ski atmosphere will make your dining experience truly unforgettable.
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Having had the pleasure of visiting 10 Barrel Brewing's West Side Pub after skiing at Mt. Bachelor, I can attest to the magic that awaits within the pages of this cookbook. The food there is off the charts and the new 10 Barrel Brewing Pub Beer Cookbook is your gateway to their world of culinary excellence. Prepare to ignite your grill and unleash your culinary creativity. It is time to embark on this unique epicurean adventure, enhanced only by the affordable enjoyment of Pub Beer.
Pub Beer is a crowd-pleasing, easy-drinking lager that delivers on flavor without breaking the bank. It's the perfect choice for those looking for a refreshing brew that doesn't compromise on taste or quality. With its approachable and playful cheap fun branding, Pub Beer creates an atmosphere where beer lovers can relax, have a great time, and enjoy a pint without any pretension.
Within the pages of this gourmet guide, you will discover a treasure trove of mouth-watering recipes. Each one either includes Pub Beer in the recipe or pairs perfectly with this exceptional Lager. These recipes and the expert tips that accompany them are shared by the executive chefs of three flagship pubs at 10 Barrel Brewing.
The 10 Barrel Brewing Pub Beer Cookbook is more than just a collection of recipes. It is a trusted companion, providing you with insider knowledge and expert advice from the culinary geniuses behind 10 Barrel Brewing's flagship pubs. Learn the secrets of grilling perfection, discover the art of balancing flavors, and unlock the hidden potential of your cooking skills.
Each recipe is a masterpiece, infused with the essence of Pub Beer, offering a symphony of flavors that will entice your taste buds and leave you yearning for more. From perfectly grilled meats to tantalizing vegetarian delights, the Pub Beer-infused dishes in this cookbook will take your culinary game to new heights.
Whether you are indulging in the Succulent Pork Belly Burnt Ends or keeping it light with the Roasted Brussels, prepare to indulge in the ultimate dining experience. The delicate balance of Pub Beer-infused dishes and your passion for exceptional food are sure to collide. With every bite, savor the flavors that have been crafted by the hands of experts, and let the magic of Pub Beer transport you to a world of culinary bliss.
So, as the après ski season beckons, dust off your apron, gather your ingredients, and let the 10 Barrel Brewing Pub Beer Cookbook be your guide. It's time to embark on a culinary journey that will elevate your après ski experience and create memories that will last a lifetime. Get ready to tantalize your taste buds, ignite your passion for cooking, and discover the art of cheap fun in the form of food, drink and friends.
When it comes to cheap fun, 10 Barrel Brewing Beers and tasty après-ski food you are going to want to wear comfortable clothes. Our Après Ski Team Hoodie is the way to go. Nothing says non-pretentious like our loose-fitting, soft hoodie. It is certain to keep you comfy when you go from one delicious dish to the next.
Are you a ski-loving foodie just like me? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski resort dining and après-ski experiences as well as provide you with tasty ski food recipes for you to try at home.
]]>However, you don't want to drop in full send without any planning. You need to gear up and plan for the ultimate gameday experience. Who better to turn to for expert advice on grilling and BBQ than Carey Bringle, the renowned pitmaster behind Nashville's famous Peg Leg Porker?
With over 25 years of experience in the world of barbecue, he has mastered the art of cooking mouthwatering meats and entertaining the masses. Now he's giving you his top 10 tailgating tips, ensuring that your next grilling adventure is a sizzling success.
Photo Credit: Peg Leg Porker
In case you live under a rock, tailgating is the practice of setting up a portable feast in the parking lot of a sports stadium before a game. Maybe you have even done this at ski resorts or even in your own backyard. Either way, it involves grilling, picnicking, and socializing with fellow fans. The term "tailgating" originated from the practice of fans gathering around the tailgate of a pickup truck, which served as a makeshift table for food and drinks.
Tailgating is more than just a pre-game ritual; it's a way for fans to show their team spirit and connect with others who share their passion for the sport. It's a time to bond with friends and family, enjoy delicious food, and create lasting memories. The atmosphere is electric, with music, laughter, and friendly competition filling the air.
Photo Credit: Peg Leg Porker
Carey Bringle is the esteemed owner and pitmaster of Nashville's renowned Peg Leg Porker. With a remarkable career spanning over 25 years, Bringle has perfected the art of barbecue and captivated audiences with his exceptional culinary talents. His expertise has garnered recognition, earning him a coveted spot on Southern Living's prestigious "Great American BBQ Bucket List." Moreover, Bringle's passion for imparting his knowledge led him to pen a comprehensive book titled "BBQ for Dummies," a definitive guide on harnessing the power of fire and smoke to elevate barbecue to new heights. Now he's sharing his top 10 tailgating tips with you. Armed with Bringle's exceptional wisdom you'll be poised to host your next tailgating party.
Photo Credit: Peg Leg Porker
Photo Credit: Peg Leg Porker
Remember, National Tailgating Day is all about celebrating the spirit of the game and enjoying the company of fellow fans. So grab your grill, put on your team colors, and get ready for a day of food, fun, and football!
Where will you be tailgating on this National Tailgating Day? Let us know in the comments section below. I plan on setting up in my backyard and doing more of a yardgate party. Regardless, as long as your with your close friends and family it will be a ton of fun. And Carey Bringle isn't the only one here to help you out. If the temps drop a little bit after the sun goes down our Après All Day Beanie is the perfect après ski hat for keeping your head warm while our Custom Wooden Koozies keep your beers cold. Cheers!
]]>Nestled in the heart of Idaho's West Central Mountains, Tamarack Resort has been through a rocky journey. After years of recovering from bankruptcy, the resort is on the rise. Thanks to the investment of over $40 million by the current owners, the resort has undergone a transformative phase. Now it is poised to become a top destination for year-round recreation like skiing, golf and more. Adventure, however, is just the beginning.
With its 20th anniversary coming up in the winter of 2024-2025, Tamarack Resort, Idaho is making strategic moves to solidify its place as a top destination for adventure loving foodies. To this end, the resort has brought in a new member to its hospitality team - Executive Chef Eric Aldis. In his new role, Chef Aldis will oversee the resort's evolving food and beverage offerings, ensuring that guests have an unforgettable dining experience to satiate their appetite after a day of adventure at Tamarack Resort.
* Photo Credit Tamarack Resort
Chef Eric Aldis brings an impressive resume with him to his new position at Tamarack ski resort. With prior stops that includes leadership roles at the Bellagio Las Vegas, Four Seasons Hotel Houston, and The Ritz-Carlton, New Orleans, the newly appointed executive chef of Tamarack Resort, Eric Aldis has a wealth of expertise.
In addition to launching several successful restaurant concepts across the United States, Chef Aldis also managed remote catering operations spanning from the mountains to the ocean, showcasing his versatility and adaptability. His extensive culinary background is sure to enhance the dining experience at Tamarack Resort.
“Chef Aldis truly has done it all, from meeting the high standards of running five-star hotel restaurants to the creativity of dining concepts and menu design,” said Tamarack President Scott Turlington.
* Photo Credit Sherri Harkin
As the newly appointed Executive Chef of Tamarack Resort, Eric Aldis will take on a dynamic role leading the resort-owned and -operated restaurants. This includes The Reserve, Seven Devils Taphouse, Triple B Diner, El Pueblo Taqueria, Clearwater Coffee Company, and Mile High Cantina. Chef Aldis will oversee all culinary operations for these restaurants, ensuring that diners enjoy an unforgettable experience.
“Every aspect of my career has been about providing the best service and taking care of people—whether guests or my professional family. I’m truly obsessed with hospitality,” said Chef Aldis.
* Photo Credit Sherri Harkin
Additionally, Chef Aldis will also be responsible for the resort's mobile and event catering, conjuring up menus that capture the essence of Tamarack Resort and its idyllic surroundings. With his wealth of experience and diverse culinary background, Chef Aldis is poised to elevate Tamarack Resort's dining scene to new heights.
Chef Aldis Continues to say, “Joining Tamarack Resort at this exciting time of growth allows me to use my culinary management and operations background to elevate the dining experience no matter where you are—on the mountain, meadow or lake.”
* Photo Credit Sherri Harkin
Whether you are skiing and/or golfing at Tamarack Resort, Idaho you are bound to work up an appetite. Chef Aldis and his staff is certain to satiate your cravings in that department but you'll want something comfortable to wear. Our Happily Ever Après Crewneck Sweatshirt says it all. A perfect fit that is soft and comfortable it is certain to add to your premium dining experience and have you living happily ever après.
Do you love to ski, golf, mountain bike and eat delicious food just like me? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski resort dining and après-ski experiences as well as provide you with tasty ski food recipes for you to try at home.
]]>I am thrilled to announce that, thanks to your help, I have advanced into the Top 20 in the Carla Hall Presents Favorite Chef competition. Once again, I am calling on all of you to vote for me. This competition is a chance for me to showcase my skills and passion for cooking, and I am excited to have made it this far. But I need your votes to take me to the top.
By voting for me, you are showing your support for my craft and my commitment to the culinary world. You are also helping to bring more recognition to the cuisine that I taste and create and ultimately, you are helping to make a difference in my career. Winning this competition would open up opportunities for me to share my talent with even more people and take my cooking to the next level.
So, I urge you to visit the website and vote for me as your Favorite Chef. With your help, I can emerge victorious, and we can celebrate this accomplishment together. Thank you for your support, and let's show the world what we can achieve when we come together for a common cause.
Visit https://favchef.com/2023/rich-stoner to vote for me now!
]]>In our initial Foodie's Guide to Ski Resort Dining, we took a look at après-ski in Deer Valley Resort. They are one of the best in the country at providing their guests with a variety of ski resort dining options and some amazing dishes at each one. This time around, we take a deep dive into Vail on Mountain dining, just not in the way you would expect.
Vail Mountain Resort was the pioneer in advancing beyond just providing their guests with just epic skiing and riding. The OG of the all-encompassing ski resort, they have been offering their guests a variety of amenities for years.
Their Faux Austrian villages are conveniently located at the heart of their base areas. Offering a variety of Vail on-mountain dining, you will have après-ski options at many of the best Vail restaurants. So many, that it can be really tough to navigate and decide where to eat when looking for Vail Mountain food.
To be honest, I had a hard time narrowing this list down. I could probably do two or three foodie posts featuring Vail Village restaurants. They could even be at all diversified price points.
The prevailing perception of Vail is that is overwhelmingly frequented by wealthy skiers living the high life. To a degree this is true. However, if you look a bit closer, at its heart, the town of Vail is overwhelmingly filled with ski bums. Vail Valley is inhabited by many working-class people just looking to make enough money to cover their epic pass and rent.
With this in mind, I felt compelled to stick to my roots and provide you with a look into Vail Resort's restaurants from a ski bum's perspective.
Photo Credit: Loaded Joe's Instagram @loadedjoesavon
If there are no friends on a powder day, then there should be no time for breakfast. However, you should make it a quick stop to fuel up before you head out. You'll need your energy when the mad dash begins for Vail's legendary back bowls. That said, hit up Loaded Joe's conveniently located in the base village en-route to Gondola 1. You can't go wrong.
The coffee there is delicious and is the perfect way to shake the cobwebs from the previous night while you wait for them to whip up your breakfast burrito. I always go with the pork burrito because their bacon is the bomb.
Loaded with copious amounts of bacon, ham, onion, cheddar, potato and chipotle ketchup it is the most nourishing option to have you out in the back bowls before they get skied off.
Located mid-Vail, The 10th is arguably the most convenient place on the mountain to grab a bite to eat. It also happens to be one of the best Vail Resort restaurants there are. Just be careful, that bite could lead right into après-ski in Vail if you are not careful.
With a locker room to store your boots and slippers to slide into, you'll feel right at home eating some of the best comfort food you can find. Trust me, a lunch like this at the 10th could easily keep you there for a couple of hours, especially when you start biting into the truffle fries.
The Food Network has a show called The Best Thing I Ever Ate. If I were on it, there is no doubt that my pick would be the Truffle Fries at The 10th. A heaping mound of fries that I swear has to be double fried in duck fat and then perfectly coated in black truffle aioli, herbed parmesan and white truffle essence. Not too sure what the hell truffle essence is, but these fries are outrageous. Be sure to wash it down with a local craft beer and you may not need anything else.
However, if your body did require a bit more nourishment, The 10th Burger blend of wagyu beef and pork belly bacon is the perfect compliment.
Told you that you wouldn't want to leave!
There are no shortage of options for après-ski in Vail. Garfinkel's, Los Amigos and the Bridge Street Bar are all epic. However, the foodie in me will almost always gravitate to my favorite Vail village restaurant, The Red Lion. Their abnormally large portion of nachos alone is worth checking out. It is après-ski after all and nachos are the ultimate ski day-ending shareable dish.
The Red Lion's famous nachos is a mountain of corn tortilla chips that are piled high and topped with your choice of meat, like my go-to pork carnitas. It is then smothered in cheese and topped with green onions, diced tomatoes, jalapeños, and black olives and served with a side of salsa and sour cream. With a plate of nachos like this, you better roll with a big group ready to get knuckles deep in this behemoth of a platter.
The Boneyard
Photo Credit: Vendetta's Instagram @vendettasvail
Not too far of a walk from the slopes and the Red Lion is the legendary Vail village restaurant, Vendetta's. In fact, I could have easily gone with this as my après-ski in Vail option. With some of the tastiest and most creative pizza options around, there are no shortage of ski bums dining here.
You won't be disappointed with a regular pie but I encourage you to try one of their inventive pizza creations. The Snow Pig is the stuff of legends. Topped with an array of Canadian bacon, pepperoni and sausage, you're carnivorous appetite will be satiated as your taste buds swim in a sea of pork.
I you are looking for a less meaty option, then definitely order The Boneyard. A riff off of Willie's White Pizza, it is loaded with spinach, mushrooms, tomato, garlic & feta and is mouth-wateringly delicious.
The Snow Pig
Photo Credit: Vendetta's Instagram @vendettasvail
From breakfast, to lunch, to après-ski in Vail, to dinner you simply cannot go wrong when it comes to dining out in Vail village. With such a wide array of food options at a variety of price points, there are enough Vail village restaurants to satisfy your every foodie whim.
I encourage you to give any and all of the aforementioned establishments a try while wearing our "This is My Dress Hat" suede brim ski baseball hat. It's the perfect choice for the foodie who is looking to class it up while staying true to their ski bum roots.
Don't hesitate to let us know your favorite dining and apres ski options in Vail in the comments below, and if you enjoy reading our Après Ski Blog, Sign up today. This way you won't miss another post.
]]>From hearty chili to tasty wings, in this blog post, I'll be sharing my top recommendations for the best après ski dishes from this season that are sure to warm you up and satisfy your hunger cravings. So, whether you're a seasoned skier or just looking for an excuse to get out on the slopes, get ready to tantalize your taste buds with these mouth-watering dishes!
Deer Valley Resort is renowned for its exceptional cuisine, which emphasizes locally sourced ingredients. One dish that has been a long-time favorite on their menu is their famous turkey chili. However, for those who wish to try something new or mix things up a bit, the resort also offers an equally delicious alternative in the form of their elk chili.
This flavorful stew combines chunks of tender elk meat with an array of chili peppers, beans, and spices for a rich, satisfying taste that is sure to delight your palate. The elk meat used in the chili is celebrated for its melt-in-your-mouth tenderness and its unique flavor profile that stands out even among the resort's popular turkey chili.
Whether you are a meat lover or simply appreciate a well-crafted bowl of chili, Deer Valley's elk chili is well worth trying. The resort takes great care in sourcing and preparing its dishes with quality ingredients, and its elk chili is no exception. With its hearty, spicy flavor and tender meat, it is a dish that is sure to satisfy even the most discerning of palates.
This winter I had a few nacho platters worth mentioning including the man-hole-sized nachos from the Foggy Goggle Bar at Seven Spring Resort and the Mountain Nachos topped with chicken from the Clearing Rock Bar at Mt. Bachelor. Both were excellent but my favorite by far was the Barbacoa Nachos at Dos Olas in Park City, Utah.
Dos Olas is a relatively new addition to Park City's dining scene, offering an upscale and authentic take on traditional Mexican cuisine. One standout dish that has garnered much praise is their popular barbacoa nachos. These mouthwatering nachos are crafted by layering crispy homemade tortilla chips with a generous helping of seasoned black beans, fresh guacamole, and a blend of Oaxacan and asadero cheese. Diced pico de gallo, crispy fried onions, and spicy jalapeños provide additional layers of flavor and texture.
But what makes these nachos truly stand out is the choice of meat. Patrons have the option to add tender pulled chicken or succulent carnitas, but the menu's star attraction is undeniably the barbacoa. Slow-cooked to perfection, this tender and flavorful meat is the perfect complement to the spices and seasonings in the other ingredients. It's no wonder that it's the go-to choice for many diners including my family.
If I had to pick a 1A to Nachos 1, an equally popular après ski food is, of course, Buffalo Wings. In fact, they are often my go-to lunch choice when taking a break from skiing no matter what resort I am at. I have had some really good variations of wings over the years including the Maple Buffalo Wings at Snow Republic Brewery and Smoked Chicken Wings at High West Distillery. However, you will be hard-pressed to find a better rendition than the ones at Goosefeathers Pub at Mount Sunapee.
At Goosefeathers Pub at Mount Sunapee, their chicken wings are a standout dish worth trying. I'm not typically impressed or even a fan of unsauced wings, however, that was certainly not the case here. These wings are dusted with a special seasoning that is nothing short of magical, providing a perfect foundation for the tangy and spicy buffalo sauce and rich blue cheese that is served on the side.
The wings themselves are cooked to perfection, perfectly crispy on the outside and tender and juicy on the inside. But it's the unique seasoning that sets them apart and makes them a must-try for anyone visiting the pub. While the exact recipe for the seasoning remains a mystery, it provides the perfect balance of flavors that enhances the buffalo sauce and blue cheese even further.
Placing two items from the same restaurant on my list of top après ski food dishes for the season is not something that I often do. However, when they are as good as the Buffalo Wings and Sidewinder Fries from Goosefeathers Pub at Mount Sunapee, I just could not resist.
The Sidewinder Fries at Goosefeathers Pub at Mount Sunapee are a truly special and unique dish that stands out among traditional pub fare. These fries are unlike any other I have tasted before. The process of making them is shrouded in mystery, with those in the know refusing to share the secret that makes them so spectacular.
Sidewinder fries are a playful and whimsical take on the classic French fry. They are made by cutting potatoes into a distinctive corkscrew shape that closely resembles the pattern of a sidewinder snake's skin. These fries are deep-fried until they achieve a crispy and golden brown exterior, creating the perfect combination of textures - the pillowy and creamy interior of a potato croquette melding perfectly with the satisfyingly crunchy exterior of a French fry.
While the secret to what makes these fries so special may remain a mystery, there is no mistaking their unique and delicious taste making them well worth ordering.
Photo Credit: Jackson Hole Mountain Resort Instagram
The latest trend at ski resorts are Waffle Cabins, and it's not difficult to see why. With their crispy Belgian waffles filled with chunks of pearl sugar and drizzled with chocolate, they're a mouth-watering treat. However, Waffles on Top of the World at Corbet's Cabin sets itself apart from the rest by offering an elevated version of this classic delicacy. Located at the top of Jackson Hole's famous tram, this waffle cabin is situated at an impressive 10,450 feet above sea level, making it the highest waffle cabin in the world. So, when I say "elevated," it is meant to be taken quite literally.
Before sending it into Corbet's Couloir, I highly recommend indulging in a hearty carb-filled breakfast known as the Gateway Waffle. One of the signature dishes at Corbet's Cabin, the full-sized Belgian waffle, is freshly made and generously layered with creamy peanut butter, crispy bacon and folded into a mouth-watering sandwich.
As you take the warm bite, you will experience the perfect blend of soft and crunchy textures of the silky peanut butter and the savory bacon. This decadent and satisfying meal will fuel you up and prepare you for the thrilling adventure ahead.
Loaded tater tots have become a popular dish that can be found in many ski resort restaurants across the US. Many people enjoy these tots as a fun appetizer to pair with a beer or three while hanging with friends apres ski.
Typically, Loaded Tots are made by taking crispy tater tots and smothering them with a variety of toppings such as cheese, bacon, sour cream, green onions and maybe even chili or pulled pork. However, Barley Creek Brewing in Tannersville, Pennsylvania are frying up a version of this delectable dish that sets them apart from the masses.
Barley Creek Brewing takes its tater tots to a whole new level by incorporating the toppings directly into the tot itself. Each loaded tot is made in-house and comes stuffed with delicious bacon and cheddar cheese. To really kick things up a notch, the tots are served alongside a side of chipotle ranch dip. Not only are these bad boys larger than your average tot, but they are also incredibly yummy and sure to satisfy any craving for a hearty and flavorful snack.
Chicken sandwiches are another dish that appears to be on the rise these days. Over the course of the winter, I have had some really, really good ones including the life-altering Mac Sally, a maple buttermilk fried chicken sandwich topped with blue cheese macaroni salad from Snow Republic Brewing.
One other example that truly stands out is the Maple Fried Chicken Sando from the 10 Barrel Brewing West Side Pub. 10 Barrel's OG location is a must-stop for apres ski when in Bend and when you do, definitely order up this monster -- and I do mean monster sando.
The fried chicken in this dish is absolutely massive, easily one of the biggest and thickest pieces I have ever seen. I'm not sure where they sourced the chickens for this incredible sandwich, but it's clear that they spared no expense. Each chicken breast is expertly battered and fried to crispy, golden perfection before being smothered in a delicious maple dijon sauce that's just the right amount of sweet and savory.
The chicken is then lovingly nestled atop a soft, fluffy bun and served on a bed of zesty dill horseradish slaw that perfectly balances out the richness of the chicken. The explosion of flavors in every bite is truly a culinary experience to savor, and anyone who loves fried chicken sandwiches simply has to try this one.
If you're a ski enthusiast, then you know that few things taste as satisfying after a long day on the slopes as a juicy burger. Whether you're craving a classic cheeseburger or a more adventurous option topped with gourmet ingredients, there's nothing quite like sinking your teeth into a delicious burger and unwinding with friends and family around a warm fire. That's why burgers and apres ski go hand in hand, and why so many ski lodges and restaurants offer mouth-watering burger options to their guests.
One absolute standout from this ski season was the Bone Marrow Burger that I thoroughly enjoyed when dining at The Row. With its mix of mouth-watering flavors and textures. The patty itself is perfectly juicy and bursting with flavor, and it's topped with bone marrow butter that simply melts in your mouth.
To add some extra zing, fresh horseradish and IPAioli are included, alongside sweet caramelized onions, savory white cheddar, and crispy prosciutto that adds just the right amount of crunch. The burger is served on a pillowy brioche bun that complements the richness of the flavors, and a generous portion of fries is included as a tasty side.
This burger is definitely a must-try for anyone who visits The Row and is sure to leave a lasting impression on all those lucky enough to indulge in it.
Photo Credit: Valley Craft Ales Instagram
Those of you who know me, know that I'm a bit of a pizza snob. Growing up in NJ and having spent six years in college and grad school in Staten Island, my pizza palate is rather mature. Therefore, I don't often order pizza outside of the tri-state area. However, a guy from the renowned pizza state of Connecticut opens a brewery and pizza joint in the heart of Wilmington, Vt. I had to give it a try.
Needless to say that since it made this list, it did not disappoint.
Being from Connecticut, Valley Craft makes a style of pizza known as Apizza. Apizza, also known as New Haven-style pizza, is a type of thin-crust, coal-fired Neapolitan pizza that originated in New Haven, Connecticut. It is characterized by its crispy crust and chewy texture, which results from being cooked in extremely hot ovens for a short period of time.
No matter what type of pizza you order from Valley Craft they are all true to this style and very, very good. In fact, I'd go as far as to say this it is some of the best pizza that I have had in a while and I will definitely be back for more.
When it comes to gorging yourself on the best après-ski food around the country you are going to want to wear comfortable clothes. Our Après Ski Team Hoodie is the way to go. Loose fitting and soft it will keep you feeling comfy when you go from one menu item to the next.
Are you a ski-loving foodie just like me? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski resort dining and après-ski experiences as well as provide you with tasty ski food recipes for you to try at home.
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Deer Valley is one of the most unique ski resorts in the country. With the high-end appeal, it can feel a bit like a country club for skiers. However, at the same time, the aura there is quite familial. The lifities and other employees return year after year. Over time they have ushered in the next generation who are, more than likely, their own children. Deer Valley's unique tribe makes all those who visit feel quite welcome amidst the backdrop of world-class terrain.
However, the welcoming attitude and top-notch skiing are not all that this winter playground has to offer. Deer Valley also stands near the top of the mountain when it comes to what the culinary scene at a ski resort can truly be. Deer Valley restaurants are some of the best in the entire country. With a multitude of restaurants in Deer Valley to choose from, each offering its own unique experience, you will be hard-pressed not to find something you like.
In their continuing efforts to evolve and build on their already high standard of culinary excellence, Deer Valley will be hosting Michelin 3-Star Chef Massimo Bottura in their Taste of Luxury series while also adding a new restaurant, Cast & Cut this winter.
Deer Valley's Taste of Luxury series is a prime example of the heights to which they are taking their food and beverage scene. With a focus on high-quality food and wine in an incomparable setting, the experience is nothing short of magical.
Now Deer Valley Resort is serving up its next course in the form of Michelin 3-Star Chef Massimo Bottura. Join him for exclusive VIP meet-and-greet receptions and six-course Italian dinners with wine pairings on the evenings of December 16, 17 and 18, 2022, in the Deer Valley Fireside Dining location at Empire Canyon Lodge.
“We are incredibly grateful to Chef Massimo for traveling from Italy to be the star of our Taste of Luxury events for three consecutive evenings this December,” said Deer Valley Resort Vice President of Food and Beverage Jacob Musyt.
If you don't know Chef Massimo Bottura, simply stated...he's a culinary legend. I encourage you to watch the episode of the Netflix show Chef's Table on him. It's fascinating.
As an innovator and restaurateur for more than 30 years, Chef Massimo Bottura has left quite a mark on the culinary world. His Michelin 3-Star restaurant, Osteria Francescana in his hometown of Modena, Italy was nominated #1 on The World’s Best 50 Restaurants list in 2016 and again in 2018. He is the author of Never Trust a Skinny Italian Chef and founder with his wife of the nonprofit Food for Soul to fight hunger and combat food waste. In 2020, Chef Massimo was appointed Goodwill Ambassador under the UN Environment Programme (UNEP), and Osteria Francescana was awarded the new Michelin Green Star for its commitment to fighting food waste in favor of a more equitable and sustainable food system.
Musyt goes on to say, “our culinary and beverage teams are excited to work alongside Chef Massimo and source the highest quality ingredients and curate complementary wine pairings to create an imaginative, robust menu of fine Italian cuisine.”
Tickets should be purchased ahead of time for this indulgent culinary experience with Chef Massimo on December 16, 17 and 18, 2022.
As if hosting one of the world's most renowned chefs as part of their Taste of Luxury series isn't enough, Deer Valley Resort will be opening its new 'Cast and Cut' restaurant in time for the 2022-23 winter. Deer Valley aims to create a unique dining experience at all of its restaurants and Cast and Cut is certain to be another fine example of the resort's devotion to this conviction.
Led by Executive Chef Peter Menteer and Executive Sous Chef Chris Gibson, Cast & Cut is the latest rendition of a unique and unforgettable Deer Valley evening dining experience. The reimagined concept pays homage to the resort’s rich history and original vision of a lavish seafood offering for its guests while showcasing an invigorated transformation to match the evolution of the resort.
“We are thrilled to unveil the next chapter of elevated dining at Deer Valley Resort with the grand opening of Cast & Cut,” said Vice President of Food and Beverage Jacob Musyt.
With their port of call anchored in Deer Valley’s historic Snow Park Lodge, Cast & Cut’s expertly crafted menus feature a variety of steakhouse classics along with freshly caught fish entrees. From dishes such as the signature dry-aged Porterhouse to the blackened bone-in King salmon to a collection of small plates from the land and sea, you will be taken on a land and sea excursion that is bound to whet your appetite. It's Pacific Northwest and East Coast all rolled into a tightly packaged Deer Valley Restaurant experience.
Musyt elaborates saying, "Our team has taken exceptional care to create exquisite offerings sourced with and complemented by local, seasonal, sustainable ingredients as much as possible, and we can’t wait to share them with our guests this winter season.”
However, the Deer Valley culinary innovation doesn't stop at food. Patrons can indulge in a wide range of specialty cocktails such as their Orange Smoke, Flower of the Sea, and Bubbles and Bitter as well as extensive beer and wine lists. They are even serving a traditional French fountain where guests can indulge in an intimate tableside Absinthe drip.
If you don't know what that is, channel your inner Van Gogh or check it out for yourself.
Deer Valley Ski resort has always been known in the industry as a unique destination. By complementing their world-class skiing with a welcoming atmosphere that is equal parts country club and family they have created something special in the heart of Park City, Utah. However, despite these accolades, it is their food and dining experiences that separate them from the pack.
Later this fall, Deer Valley will add to this aura. Playing host to 3-Star Michelin Chef, Massimo Bottura in the newest installment of their Taste of Luxury Series is as special as it is rare for a ski resort. Combine that with the opening of the newest restaurant at Deer Valley, Cast and Cut, and you have the makings of skiing foodie's dream come true.
Do you love to ski and eat delicious food just like me? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski resort dining and après-ski experiences as well as provide you with tasty ski food recipes for you to try at home.
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Those dishes just sound a lot better than grilled chicken, broccoli, salad and yogurt, right?
Eating healthy doesn't necessarily evoke images of a fun-filled après ski scene. After a day of skiing and snowboarding, we crave comfort food and craft beer.
Well, at least I do.
Nonetheless, après ski is not only the culmination of a day on the mountain but a celebration and reward for the hard work that I put in all year long. Skiing has a habit of keeping people young and I want to make sure that I am one of those people. For this reason, I work extremely hard throughout the year to maintain my fitness and dial in my nutrition. By setting up these two key components I avoid the pitfalls of short-term dieting while developing positive habits that lead to long-term success.
When it comes to proper nutrition, it's important to have a balanced diet. This requires you to know of and the difference between macronutrients and micronutrients. Doing so will help provide the foundation of a well-balanced nutritious diet.
It is important to note that all foods include both macronutrients and micronutrients. Both are important, but to simplify the process, it is best to focus on tracking your macros. Besides, if you eat a variety of nutritious foods, the micronutrients will take care of themselves.
Macros consist of three elements: protein, carbohydrates and fat. Proteins are vital to the building and repairing of muscles and can be attained by eating lean meats such as chicken, fish and beef.
Carbohydrates are the body's primary source of energy. They are the fuel your body needs to get you through your day. Vegetables, fruits, brown rice, sweet potatoes and whole grains are all excellent sources when it comes to eating carbs and should form the basis of this important macronutrient.
Finally, fats allow you to store energy and yes, yes, yes, you need them in your diet. Well, at least the good fats. Bacon grease, although tasty does not count here. You will want to consume your fats from sources like nuts, olive oil and grass-fed butter to name a few.
Tracking your macros is an effective way to ensure that you are eating what you need on a daily basis. Once you get the hang of it, it will go a long way toward building the healthy habits you need for long-term nutrition success. First, use a good macro calculator to calculate your ideal caloric intake and the amount of each macronutrient you will need on a daily basis.
At this point take your numbers and plug them into a food tracker like My Fitness Pal. I use their free version and it works well for me. I recommend using the 40/30/30 rule to start. This way 40% of your calories will come from Carbohydrates, 30% will come from Protein and the other 30% will come from fat. This is a good starting point and you can always adjust as needed down the line.
At this point, all you have left to do is plug in the proper food for each meal to help you reach your numbers. Aim to be as close as possible to your caloric intake while hitting your aforementioned percentages for your macronutrients.
When it comes to tracking your macros, you could essentially fill your day with whatever food you want.
As long as it fits into your macros, right?
Well, technically, yes this is correct. However, it is best that you focus on whole foods and not junk. Doing so will help you reach your goals significantly quicker while helping you feel energized and ready to go.
My best suggestion for choosing whole foods is to shop the perimeter of the grocery store. That is where you will find the fresh produce, meat, fish and more that you need in your diet. The interior aisles are filled with boxed, bagged and canned food. These foods are processed and not the best choice you can make.
Failure to plan is planning to fail. This adage may be old. And, you may be tired of hearing it. However, it is true and should be applied to your daily nutrition. With your food and meals calculated and tracked in your MyFitnessPal App it is now time to make your meals.
I'm sure you have heard the phrase meal prep used before. Take some time on a Sunday and cook your food for the week. Then measure out the appropriate amounts based on what you have in your app and put them in Tupperware containers. This way when the time comes to eat them, your meals are prepared and ready to eat.
If spending a couple of hours on a Sunday prepping food sounds like a daunting task, you are right. It can be. Combat this fear by starting small. Maybe only prep one of your meals for each day, rather than all of them. Build stamina in the beginning and, over time, you will get to the point where you can prepare for the entire week with ease.
One of the biggest mistakes most people make is not eating often enough. Undereating is detrimental to your overall nutrition. The body will go into starvation mode and your metabolism slows down in an effort to hang onto calories. These calories get stored as fat as a way to protect itself from not knowing when its next meal will come. This is counterintuitive to what you are ultimately trying to accomplish.
Instead of starving yourself for prolonged periods of time, fuel your body with frequent meals. As a rule of thumb, eat every three hours. This will keep your metabolism running regularly and burning up fuel like a high-performance vehicle.
This may all sound very regimented, and it is. But, it's important to remember to live a little. You've earned your après, now celebrate with your friends. When the weekend comes along and/or you're on your ski trip, order that burger and fries Savor every bite. Throw back a few of those IPAs and don't regret any of that hoppy goodness.
When you create positive habits, like the ones I've mentioned, it's easy to get back on track.
If you strive for perfection, you can attain greatness. Look to be really close to perfect for most of the week. Then when the time comes to celebrate, enjoy it.
Nothing says you've earned it, like our Earn Your Apres ski t-shirt. Available in men's and women's sizes, it's the ultimate t-shirt to remind you to put in work and then bask in the rewards of your labor.
Do you like what you read? Let us know in the comments section below and don't forget to Sign up today for our Après Ski Blog and get amazing content delivered right to your inbox.
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When it comes to ski resort dining, very few are doing it better than the Deer Valley restaurants. Being the foodie that I am, I have loved watching them along with other ski resorts like Aspen and Vail spark the culinary revolution at and around ski resorts over the last half decade.
Not to sound like my parents, but I remember the days where food at the mountain was relegated to a burger or chicken fingers in the lodge cafeteria. In some cases, there may also have been a restaurant or two at the mountain itself but it was slim pickings to say the least.
In fact, I think most of the time when I was growing up, I had a rolled up sandwich in my pocket that we picked up on the way to the mountain in the morning. My kids don't know how lucky they are.
This has all changed over the last decade as ski resorts in the U.S. have shifted toward attracting more patrons on a year round basis. To do so, there was a dire need to provide them with an experience that does not end when the ski lifts stop spinning. Trending toward a more holistic approach has produced so many upgrades including better lodging, spas and, of course, an increase in top flight ski resort dining experiences.
The Deer Valley restaurants have been at the forefront of this foodie revolution since the shift began happening about a decade ago. They, along with many resorts across the country that have been and continue to elevate their cuisine to new heights. Nonetheless, when it comes to ski resort dining, the Deer Valley restaurants are skiing past the culinary competition.
Nestled a mere minutes from Park City (a foodie destination in its own right), and with roughly 20 on site dining options, Deer Valley dining is standing out in a culinary scene that is already out of bounds.
With that many choices, plus three major hotels with restaurants of their own, the Deer Valley après ski and food scene can be a bit daunting to navigate. Lucky for you, we're here to help you find the best restaurants in Deer Valley with our, Foodie's Guide to Ski Resort Dining the Deer Valley Way.
Photo Credit: Alterra Mountain Co.
The Deer Valley Grocery Café is a breakfast necessity. Whether you are stopping to grab a quick coffee and a pastry or actually settling in for a longer breakfast, you simply will not be disappointed. However, if it is the latter of the two, you must, must, must order the Dutch Baby.
A decadent pancake skillet, its exterior browns a bit as it puffs up in the oven like the bubbles on the crust of a wood fired pizza. Then, while still hot the pancake is drizzled with orange vanilla bean butter and topped with an assortment of berries. The butter and berries melt into this melange of ooey and gooey-ness that ultimately results in a contrast of textures and an explosion of flavors that is straight up magical.
Located mid-mountain in the Silver Lake Lodge you simply cannot beat the ease of this ski in ski out location. That is why I love it as a Deer Valley dining option for lunch.
Despite the ease of Royal Street's mid-mountain location, the ski out part can become a touch questionable though, especially on warmer days. Picture yourself hanging on the deck sipping their famed Blueberry Mojitos while taking in the mountain's splendor. One can turn to two, then three and next thing you know, skiing out becomes a major issue.
Good thing there is also the option to walk out if need be.
Photo Credit: Alterra Mountain Co.
Pairing your Blueberry Mojito with the Dungeness Crab Tower is an absolute must. Mounds of fresh Dungeness Crab are piled high and layered with avocado and tomato. Use the surrounding crispy fried wontons to break apart the mountainous portion, dip it in the wasabi, soy and chili sauce and then transport that luscious crab to you mouth. The result, a flavor explosion that your taste buds will not forget.
Photo Credit: Stein Eriksen Lodge
Deer Valley après ski has so many great choices and wherever you end up it's going to be good. Seriously, it has some of the best après ski options in all of Utah.
However, if you are looking to diversify a bit and try something new then head over to the Champions Club located inside the Stein Eriksen Lodge. This is our go to for a fantastic family friendly Deer Valley restaurant scene.
The 3,500 square foot game room complete with a host of arcade and video games will have your children occupied for hours as you enjoy cocktails by the fire pits overlooking the majestic mountains. Although, you cannot go wrong with the Stein Burger which is so good it melts in your mouth, The Swedish Pizza is a fun twist on a classic and a bit more shareable.
Maybe it's because I've have never dreamed of putting Swedish meatballs on a pizza, but I totally get why this is the chef's favorite. There is something special about the savory combination of the meatballs, white sauce and Fontina cheese that plays so well with the tart Lingonberry jam.
My mouth is watering just thinking about it. Pair that with a crisp Czech Pilsner from local Bohemian Brewery and you'll find yourself never wanting to leave.
No kids, no problem. Be sure to hit up the EBS Lounge for a Champion Margarita. This staff favorite is a delicious way to end your day on the slopes.
Photo Credit: Alterra Mountain Co.
Post après ski at Deer Valley, bundle up under a blanket for a brief tour around the mountain via horse drawn sleigh. Letting you off right by the doors of the unique Fireside Dining experience you'll be taken by this European inspired lodge.
As you enter what I consider one of the best restaurants in Deer Valley, you eyes will be drawn instantly to the hunks of raclette melting onto plates in front of one of the five fireplaces cooking your food. That cheese alone is worth the price of admission. Be careful not to over indulge here though (as difficult as that will be). Trust me, you'll want to try all the dishes.
If you are really looking to cap your day off with something incredible, then be sure to find the leg of lamb. Marinated in fresh herbs and garlic then fire roasted slowly to tender medium rare perfection, it is arguably some of the best lamb that I have eaten. Each bite will tantalize your taste buds with an array of flavorful goodness making this the perfect ending to the foodie's paradise that is the Deer Valley Dining experience.
après-ski or dinner at the best restaurants in Deer Valley, a comfortable ski beanie like this is a must.
Are you an ski bum foodie just like me? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski resort dining and après-ski experiences as well as provide you with tasty ski food recipes for you to try at home.
]]>Profoundly true, it has become increasingly obvious to me over the years that when people are sitting around the table and good food and drink are involved the stories flow like beers from a tap.
Sustenance such as comfort food has a knack for bringing people together. Travel the world and you are sure to find people gathering at the table no matter what culture or landscape you are in. This coalescence of people is no different in ski culture. Sharing stories with friends and acquaintances alike is what defines après ski. Food, beer and the illustrious mountain landscape are the driving forces behind this assembly of the masses.
Hot off the hiatus caused by the pandemic, I was fortunate enough to travel again to ski resorts around the country. Gathering with friends new and old, we drank, shared stories and, of course, ate to our heart's content. The food was great! The company was better. But, as Bourdain said, they are inseparable.
With this in mind, here are 5 dishes that I tasted this winter that are sure to satiate your comfort food desires while sparking conversations and memories to last a lifetime.
Shakshouka is a traditional Moroccan dish that is recently starting to migrate its way onto plates here in America. The people at Five5eeds in Park City, Utah are doing their part to make this already awesome meal their own.
Stewed tomatoes, peppers and onions served in a cast-iron skillet and highlighted beautifully runny eggs baked right into the stew make for a dish that is pretty true to form. However, the addition of spicy sausage and the side of Texas toast accentuate the positives and elevate their Shakshouka to heights worthy of a mountain town.
I love creativity and the Chicken Nuggs at the new Trail 87 in West Dover, Vermont are a beacon of imagination. These are far from your average chicken tenders. Chicken thighs coated in a buttermilk breading and deep-fried they give off the essence of Southern Fried Chicken. Perfectly crispy on the outside yet moist on the inside this alone would have your taste buds dancing. But, it is only the beginning.
The light and crisp breading make for the perfect sponge to soak in your choice of Gochujang Buffalo or Chimichurri sauces. Looking to get a little spicy after a day on the mountain, then the Korean-inspired Buffalo sauce will get you there. Want some South American tang instead? Then, go with the Chimichurri.
Personally, I'd order both and split them with the table. This way you simply cannot order wrong.
Jalapeno poppers are great!
Bacon-wrapped jalapeno poppers are better.
It just so happens that Collins Grill at Alta Ski Area is famous for them, something I found out when I visited there this past January. When you bight into one, you will instantly understand why. The jalapeno has been stuffed with plenty of cheese and roasted to where it's nice and soft. In contrast, the bacon on the outside is crisped to perfection and adds that salty punch you are looking for. Soft, cripsy, cheesy, spicy...this bite is faultless. So good, in fact, they even garnish their Bloody Mary's with them.
I love a good Mac n Cheese. It's the type of comfort food that goes right to your soul. There are many variations on this traditionally southern soul food dish but one thing that always stands out is that the best ones are filled with cheesy love.
The Shrimp and Lobster Mac n Cheese from the Last Chair is a portrait of decadence. So much so that ordering one and finishing it yourself may put you in a food coma that even Rip Van Winkle would be jealous of.
Cold water Lobster and gulf shrimp highlight the pasta like stars brighten the sky. A hint of garlic adds a nice touch complementing the portion of pasta that is engulfed in four different kinds of cheese. Together it all blends to form the perfect balance of seafood and cheese that will transport you to foodie heaven.
A list of the 5 best comfort food recipes from this ski season would not be complete without dessert. The Bourbon Pecan Pie from the Alpine Pie Bar in Park City, Utah is as good as it gets (sorry Mom). The Pie Bar is the brainchild of the award-winning Alpine Distillery. With their Gin just being named the #1 Gin in the world and Whiskey that has its own share of national recognition, The Pie Bar is the most underrated après ski bar in Park City.
Stopping by is a must not only for the cocktails but also for the locally baked pies they pair with them. My favorite is, of course, the Bourbon Pecan.
The crust is nothing short of perfection. Buttery, light and flaky it has the flavor and texture you want when serving as the perfect vessel for the ooey-gooey pecan bourbon mixture that fills the pie. Not too sweet but just sweet enough the filling is a portrait of decadence that along with the crust will have your taste buds dancing in their ski boots.
If you are going to enjoy good comfort food a the end of your day on the mountains, then you need to have comfortable après ski clothes. What is more comfortable than a ski hoodie? Our line of ski hoodies are the perfect après ski clothing. Designed with fun graphics they look and fit great giving you just enough room to eat any and all of the comfort food classics mentioned above.
Do you love good après-ski food after a day of skiing and snowboarding? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post.
We consistently review the best ski food out there while also giving you recipes to cook for you and your friends after a long day of skiing, snowboarding or whatever your passion is.
]]>A certain individual commonly found in mountain towns all over the world who prioritizes “getting after it” over real responsibilities. Expert in finding happy hour deals, not paying for their own lift ticket, and whose diet largely consists of ramen, pizza, smushed PB&Js and discount lagers.
Photo Courtesy of Beyond Skid Instagram
I have heard a lot of ski terms in my day, but, truth be told, I've never actually heard the term skid used before. At least not in the way that it is defined above. That is until I started following Max Ritter and Lily Krass and their Beyond Skid account on Instagram.
Being a foodie with a skiing problem, I was instantly drawn to their posts that featured both my passions.
I thought to myself, "did we just become best Instagram friends?," so I had to do more digging.
Turns out that their Beyond Skid account is meant to complement a cookbook that they had written bearing the same name. I also made the interesting discovery that neither Max nor Lilly had any prior experience in the restaurant industry. When it comes to cookbooks, you don't see this too often. And, when you do, it is usually some celebrity who likes to cook and has a big financial backing.
Max and Lily are not world-famous (well, maybe they are in the ski world). They are just two ski bums who wrote a cookbook called Beyond Skid that takes the art of ski bum cooking and elevates it to new levels without the added challenge you would expect from recipes of this caliber.
For ski bums by ski bums, Beyond Skid is an approachable take on ski food classics. Compiled from their journeys as skiers Max and Lily have created a cookbook filled with eclectic recipes from around the world. From authentic European dishes like the Austrian-based Kaiserschmarrn to more traditional American food like Mama's Famous Chili, Beyond Skid runs the culinary gamut.
The unique blend of recipes is noteworthy, for sure. However, that is only the tip of the foodie iceberg that makes this cookbook special.
Despite Beyond Skid's authenticity, it is its simplicity that is really the icing on the cake. Unlike other apres ski cookbooks on the market, you do not need to be an accomplished chef to make the dishes within Beyond Skid. Max and Lily had little to no culinary background prior to putting pen to paper. Consequently, they have done an uncanny job of simplifying what may seem like challenging dishes, into recipes that even the most novice of ski bums can execute.
Mama's Famous Chili
Truth be told, I'm a sucker for chili. Yet, for some odd reason, I have not made it once this winter. Needless to say, I had a hankering for chili and decided to give theirs a go for the sake of this blog post.
When it comes to post ski sustenance, chili is quintessential après ski food. You would be hard-pressed not to find it at a ski resort. Ski resorts tend to excel in the chili world with recipes that range from unique to traditional and everywhere in between.
That is where Beyond Skid's version lies...somewhere in between. Most of the ingredients are what you would expect from chili. However, what threw me was the addition of carrots and zucchini.
If I'm being honest, I despise carrots. There is just something about their taste that I have never liked. However, I do know that when cooked properly the caramelization of their natural sugars adds a nice touch to many dishes. This includes Beyond Skid's chili.
The addition of zucchini was also interesting. In contrast to carrots, I love zucchini and could eat it daily. Nonetheless, I have not seen too many chilis that have one or both of these vegetables in them. An interesting surprise, their addition was a good one. In the end, they added uncharacteristic flavor to the chili and made me feel good about myself since, afterall, I was eating vegetables.
Sweet Potato Gnocchi
Photo Courtesy of Beyond Skid Instagram
Without a doubt, the one recipe I really want to make is the sweet potato gnocchi. This recipe screams to the Italian in me. I can remember making gnocchi with my grandmother when I was growing up. I also love sweet potatoes so much that I eat them almost every day. With that in mind, the combination of the two seems perfect in my mind.
If I had to pick a second it would be the Shakshouka. I'm a huge fan of this Middle Eastern dish that places runny eggs over some saucy tomatoes. You simply cannot go wrong.
Shakshouka
Photo Courtesy of Beyond Skid Instagram
Ever the foodie and the passionate skier, I just had to check out the ski-bum-centric cookbook, Beyond Skid. Once I did I became even more intrigued. Lily and Max's eclectic collection of recipes that are simplified and, yet, still full of flavor is nothing short of impressive.
I recently caught up with Lily to find out how she and Max were able to accomplish such a feat.
Skid is a Jackson term for ski bum (see above for the definition), and Beyond Skid is a reference to elevating the skid diet. We don’t want to make anything too complicated, but we want to encourage folks to cook beyond the traditional skid diet, and swap out some healthier and creative recipes for the free pizza and Top Ramen that so many ski bums opt for.
Bribery Banana Bread
The idea for the book was born out of our observation of fellow ski bums feeling overwhelmed and intimidated by cooking. Max and I both love to cook, and we’d host friends in our tiny studio apartment for dinner after skiing. We’d make things like Bolognese, potstickers, peanut noodles, and kale salads. Often our friends would express surprise that we were able to make these kinds of things so easily in such a tiny kitchen and on such a low budget.
We realized that young people, and especially ski bums, either didn’t feel like cooking was worth the effort after a big day of skiing or that it was too hard or intimidating.
We first decided to compile a bunch of our recipes to put together to share with our friends. Then some of them encouraged us to create an actual book. I had double hip surgery the winter of 2018/2019, and so I had tons of time on my hands. This is when most of it was developed. Then during COVID, we put things in motion to turn it into a real book.
Breakfast Burrito
Both of us were fortunate to grow up in households that prioritized cooking at home, and we both learned most of what we know from our parents. My parents put a heavy emphasis on locally sourced food. We try to incorporate and talk about this when we can (although I know that can be challenging from an affordability standpoint for ski bums).
I discovered a handful of food intolerances in college, which forced me to do quite a bit of cooking for myself and helped me learn how to substitute different things and get creative in the kitchen.
Max worked at a mountain hut in Austria for a season after college, and his German roots play a big role in our affinity for European-style cooking. When we moved in together in Jackson, we spent a ton of time cooking in our studio apartment. Having different backgrounds in the kitchen contributed to a lot of creativity.
Schnitzel and Roasted Potatoes
When we decided to write the book, we sat down one night and wrote out a list of all the things we liked to make. We were surprised to look at it and see that we already had a pretty full list!
We worked backward and made them all again, writing down what we did as we went. These are all inspired by things we made all the time or things that our parents taught us to make. Some of the recipes pay homage to different parts of our life - Italian recipes inspired by my time studying abroad, German recipes inspired by Max’s family - but we tried to rework them to keep the instructions simple.
We also wanted to include some recipes that skiers could take on the go, so we sought to adapt a few for easy transport or recipes that are easy to double or triple, and freeze.
We wanted everything to be affordable, healthy-ish, relatively easy to make and filling. We also wanted to challenge skiers to try new things and gain confidence in the kitchen and encourage people to cook together. We tried to strike a balance between creativity and familiarity but also wanted to make it approachable to try new things.
Essentially, these recipes range from lightning-fast dinners when you’re too tired to do much of anything to some that are fun and interesting enough to host some friends and have fun creating something together. The sweet potato gnocchi is always a hit at a dinner party!
Kaiserschmarrn
Photo Courtesy of Beyond Skid Instagram
That’s a tough one. For breakfast, I’d have to say the On-The-Go Blender Pancakes are a top contender. They’re so easy to whip up and are the perfect pocket snack for the chairlift.
Peanut Noodles are probably another favorite and we usually make those at least once a week. I always keep a jar of peanut sauce in the fridge for precisely that reason!
Photo Courtesy of Beyond Skid Instagram
If you’re looking for something more adventurous, Kaiserschmarrn is a deconstructed pancake. It's an Austrian dish topped with powdered sugar and jam that makes a great aprés ski snack or indulgent breakfast.
Beyond Skid was made for skiers by skiers! Everything in this book is focused on life in a mountain town, and we hope that anyone who skis can resonate with that (whether or not you’re living on a skid budget). The cookbook is about more than the food. Beyond Skid is a nod to those who’ve pursued a life in the mountains. It's a celebration of food and how it brings people together wherever you are.
When it comes to cooking good ski food, no après-ski clothing works better than a nice t-shirt. Our Après Ski T-shirt is always an excellent choice. The tri-blend fabric is soft and comfortable making it perfect to move from prep area to stove and back. The phrase après ski is also an excellent reminder for you and your friends to come together and share good food and good company after an epic day on the mountain.
Do you love good après-ski food after a day of skiing and snowboarding? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post.
We consistently review the best ski food out there while also giving you recipes to cook for you and your friends after a long day of skiing, snowboarding or whatever your passion is.
]]>Good food and good drink are the vehicles that drive the conversation. Overlooking them, would be like removing the steering wheel from your car and trying to drive. Not easy, is it? Over the last decade or so, the food and beverage scene and ski resorts have grown exponentially. They are more than just places to ski and snowboard. In an effort to satisfy more than just your average ski bum, ski resorts and the surrounding area have become full-fledged foodie destinations.
In last week's blog post, I recapped my five favorite new après-ski beers from this season. This week we're taking a bite out of après-ski food and giving you our favorite dishes from our ski tour around the Northeast this winter.
You really can't go wrong with much of anything that Finnerty's Tap Room has on their menu. They have such a great variety that there is something for everyone. The Irish Combo, however, is a MUST! By combining two of their award winning apps, the Reuben Eggrolls and Reuben Meatballs into one dish this drool-worthy will have you salivating the second you see it come out of the kitchen.
You don't have to go to far for this next après-ski appetizer. Villaggio is another pillar of Ellicottville and within walking distance from Finnerty's. These Risotto Bites are the brilliant brainchild of owner and established restaurateur Nick Pitillo. By turning the rice ball into smaller bites, he's made the dish more shareable while maintaining the spicy, meaty creamy nature of this Sicilian staple
Since Covid-19 caused nachos stock to drop this winter, I've been on a bit of a chicken wing kick. That's never a bad thing. As a result, I was able to taste test some really good ones which made narrowing it down to one really tough. That said, the Mango-Habanero Wings at The Tannery take the prize. Cooked to perfection with a crispy outside and juicy inside then doused in the spicy sweet sauce, they were spectacular.
Ever since the legendary Pancho's Wreck went out of business, I've been searching for a good Mexican restaurant near my home mountain of Mount Snow. Great news...I finally found it! La Casita's menu is top shelf and the the Pork Carnitas Street Tacos are to die for. The pork is slow cooked to perfection juicy and full of flavor. The flour tortillas are fresh, soft and serve as the perfect little bed for their tasty pork companion. Essentially, La Casita is taking this traditional Mexican street food and elevating it to new heights.
Nothing hits the spot après-ski like a good burger however, sometimes they can be a bit hard to find. Oh sure, almost every ski town restaurant has a burger on the menu but whether or not it is a good one is debatable. Sometimes they try to do too much with what is already a good thing. KISS...Keep It Simple Stupid. I know Alvin Cailan and other fans of The Burger Show would agree that all you really need is meat, cheese and a bun. The 1846 Tavern takes this mantra and runs with it. A juicy 8 oz. burger with delicious Vermont cheddar served on a brioche bun, the 1846 Tavern Burger is simplicity elevated.
Do you have a favorite dish that you tried this winter? If so, we'd love to hear about it. Let us know what that food was and why it was so great in the comments section below. And if you are an après-ski food connoisseur like us then there is no better shirt for you than our Certified Après-Ski Instructor tee. Wearing it let's everyone know that you mean business at the end of your ski day.
Do you love good après-ski food after a day of skiing and snowboarding? If so, then be sure to subscribe to our Après Eats Food Blog and never miss another post. We consistently review the best ski food out there while also giving you recipes to cook for you and your friends after a long day of skiing, snowboarding or whatever your passion is.
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Après ski food tends to lend itself towards shareable plates. I know that in the time of Covid this is a bit frowned upon. Fingers crossed we'll be out of this soon and we can all get back to sharing a big old plate of nachos. In the meantime, we can still make delicious individual small bites to share. Small bites that are filled with layers of flavor like your favorite stack of mountainous nachos.
Salty, sweet, spicey, ooey, gooey, crunchy are exactly the contrasts in texture and taste that makes a dish special. Imagine if you could get them all in one bite. Turns out you can with my newest creation Candied Bacon Wrapped Jalapeno Poppers.
Now bacon wrapped jalapeno poppers are not a new recipe. I get that. However, making the bacon on the exterior a candied version of its already glorious self is. At least I've never seen it done by anyone other than me. And, quite honestly, I am glad I did. The addition of candied bacon adds another element to an already spectacular après ski appetizer.
This jalapeno popper recipe is relatively easy to make. You can certainly whip up a batch to bring with you on your next ski trip. Just make this jalapeno popper recipe ahead of time and package them in a portable container. Then when it's time reheat them either at your après ski tailgate session or back at the house. Your friends' taste buds will thank you for your kindness!
12 Jalapenos
12 strips of bacon
1 block of cream cheese
1 15 oz bag of shredded cheddar
1 package of chorizo sausage (5 links)
1/2 cup of maple syrup
1/4 cup of dark brown sugar
1/4 siracha
2 tablespoons of olive oil
If you are a foodie like me and always in the hunt for delicious ski food recipes be sure to check back to our apres ski food blog. We update it regularly and it's full of tasty treats that are perfect to bring along on your next ski vacation. And while you are cooking up a storm, a frosty beverage is always a necessity. Go ahead and crack one open and be sure to keep it cold with our Custom All About Apres Wooden Koozie.
]]>But...it DEFINITELY should be!
At it's heart, Cuban food is all about slow cooked comfort food made to celebrate family. In that sense, it's not much different than Sunday dinners at your Nonna's house or any other large family gatherings where food is the vehicle of celebration.
Whereas each nationality may have it's roots in comfort food, life is not always conducive to sitting around for long hours chit chatting with the fam. More often than not, you'll need a delicious dish to eat on the go.
Enter the Cuban Sandwich or Cubano as it is often called. It is a glorified ham and cheese sandwich but better. Filled with plenty of pork, ham, pickles, cheese and then pressed the Cubano defines all that is good in this world.
If you haven't had one, you need to. The Cuban Sandwich is a gift from above. It also happens to be the perfect apres-ski food. Quick and comforting, it's the perfect grab and go. Scarf it down at lunch with a craft beer and you'll be back on the mountain in no time. When you finish for the day savor all its porky goodness a bit longer as you linger and chat with your friends in true apres-ski food comfort style.
Traditionally the Cuban Sandwich is made with roast pork, ham, swiss, mustard and pickles. However, my world of apres-ski food is all about inspiration. Right before our quarantine hit, I had a pork belly sandwich while eating at a ski resort for lunch. There is no world where anything with pork belly can be bad, so I thought to myself why not swap out the roast pork in a Cubano for pork belly?
Boom! My pork belly Cuban Sandwich was born. I also used mustard on one side of the bread and mayonnaise on the other half. This is a bit of a rif on the Miami Cubano which tends to swap out mustard for mayo. However, I like the taste of mustard and it works so well with pork so going with a little of both just makes sense.
Trust me, it's worth it! My wife took one bite and said it was the best thing she's ever eaten. Now you can make your very own. Give this après-ski food recipe a try and let me know what you think in the comments section below.
For the Smoked/Roasted Pork Belly:
1 pound of pork belly
2 tablespoons of olive oil
2 tablespoons of orange juice
1 tablespoon of lime juice
2 teaspoons of kosher salt
1/2 teaspoon of smoked paprika
1/2 teaspoon of cumin
For the Sandwich:
Smoked Pork Belly
Swiss Cheese
Sliced Ham
Yellow Mustard
Mayonnaise
Sliced Dill Pickles
4 Cuban Sandwich Rolls
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Lately, I've even been making my own pancakes. Binge watching The Buttery Bros YouTube channel while under quarantine has inspired me. These former CrossFit employees, now going at it on their own, are taking the fitness world by storm. Their wild antics got me hooked on the show but it's their Wake n' Cake mantra that has me whipping up pancakes in my house every Saturday. And to top it all off, as residents of Salt Lake City, Heber Cannon and Marston Sawyer are no strangers to the slopes.
Inspiration can really come from anywhere and this apres ski recipe combines my passion for fitness and love of apres everything. If you think about it, that's exactly what the Buttery Bros are doing when they crush a CrossFit wod and then hit up a local pancakery for some post workout nourishment. It's really no different than celebrating a day of skiing and snowboarding with your friends over a few beers and a pizza. Or, in this case, my rif on an Austrian Pancake.
Après ski is always a good time wherever you are but Austrian ski resorts are definitely at the top of the game. Jump on any top apres ski bars list and you are sure to find a few from Austria on each one. What are they serving? Outside of the obvious, beer, they are also known for their over-the-top pancake.
A couple of inches thick and about the size of a pizza this monster cake is the carb-laden replenishment you and your friends are looking for. Top it with ice cream and it's dessert. Smother it in apples and it's a healthy breakfast. Okay, maybe it's not healthy. But that shouldn't stop you from eating it in the morning. My wife and I did last week after earning it by crushing a brutal CrossFit wod.
Now it's your turn. Give this bad boy pancake and it's secret ingredient a try (hint: it's ricotta) and let me know what you think in the comments section below.
Ingredients
1/2 cup butter
1 cup of granulated sugar, divided
A dusting of powdered sugar
2 Granny Smith Apples, peeled and sliced into 1/4-inch-thick-slices
2 tsp of fresh lemon juice
1/2 tsp of kosher salt, divided
5 egg yolks
4 oz cream cheese, at room temperature
1 cup of ricotta cheese, at room temperature
1/2 cup of AP flour
8 large egg whites
Step by step instructions
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For my family and I, pizza is an après ski food staple. It doesn't matter where we are skiing but you can pretty much guarantee that there is a slice or five in our future. It's just easy and the kids love it. Regulars at Mount Snow, Tony's Pizza is our go to spot. Located just inside the doors of the main base lodge, you don't have to walk very far before you can have a slice in your hand. What's even better is that Tony's is conveniently located just outside the bar Canned. There isn't a more perfect scenario for my wife and I. We can enjoy our pizza with some tasty craft beers as our daughters devour there's right alongside us.
Obviously, pizza is more than just a signature après ski food at many ski resorts. It is one of the primary dishes in many American families. Après surf, it's pizza. Friday nights, it's pizza. Don't know what the hell to have for dinner, yup, it's pizza. Most of the time we order out, but of late my wife and daughters have been begging me to make my own every Friday night. Flattered by how much they enjoy my pies, I willingly oblige.
Having gone to college in Staten Island I became rather spoiled by the amazing pizza that each NYC borough has to offer. That said I always thought it too tough to compete when it came to making my own pizza dough. It was just easier and better to buy it premade.
Normally, I'd purchase my dough from Whole Foods. Coming straight from an Italian Bakery on Arnold Ave in the Bronx, it's really tough to top. Although I highly recommend it, I've been feeling a bit like a hack for not making my own. So through trial and error I developed my homemade pizza dough recipe and am confident that I finally nailed it.
Pizza Dough Ingredients
2 tsp Dry Active Yeast
1 3/4 luke warm water
1 Tbsp Molasses
1/2 cup of olive oil
3 1/2 cups 00 Bread Flour (plus more for dusting)
2 tsp salt
Marinara Sauce
1 Can of whole peeled San Marzano tomatoes
2 cloves of garlic
1/2 an onion diced
1 tbsp of oregano
2 tbsp olive oil
3 basil leave roughly chopped
Toppings
1 ball of fresh mozzarella
Grated Pecorino Romano Cheese
Step by Step instructions for the pizza dough
Preparing the Marinara Sauce
Cooking the Pizza
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Truth is, I'm guilty as charged for all of the above. For the last month and a half I've baked, cooked and trained my way through boredom. The only difference, I suppose, is that I was doing all of that prior to being stuck at home. My newfound time has allowed me to explore these passions (along with sampling delicious craft beer) even further and I believe my food game is stronger than ever.
The wheels have been spinning non-stop here at Stoner's Palace where the Après Eats Kitchen has been abuzz with the development of many new après ski recipes. Inspired by the food eaten on my travels to many different ski resorts my family has been delighted by my cooking and well fed through all of this. Now you can too.
Last week's first installment of my Tasty Tuesday recipe series featured the delicious combination of Buffalo Chicken Blue Cheese Beer Sauce Nachos. Prompted by rave reviews, this trend will continue and I will release a new après ski food recipe every Tuesday. In doing so, I hope they inspire you to find your own inner Top Chef and earn your spot on the new season of QGT. So go ahead and give them a try. It's not like there's much else to do.
This week's après ski recipe once again combines two ski weekend food staples,The Bloody Mary and Chicken Wings. Their ability to both cure hangovers and replenish your depleted stores have elevated both to essential status over the years. It is not uncommon for me to take a break from skiing mid-morning and head up to the Bullwheel at Mount Snow for a delicious Bloody Mary garnished with bacon. It's the liquid lunch of champions that carries me over until après ski at Mount Snow begins.
Similarly, chicken wings are a fundamental foundation to my diet when skiing. I seriously eat them like they're going out of style. Having had many delicious variations like the oh-so-tasty garlic and parmesan wings that I devoured at Rip Van Winkle Brewery near Hunter Mountain, I'm a bit of an addict. Juicy and succulent...they stood no chance!
Obviously food and drink like this can stand alone. They are ski diet staples for a reason. But, what would happen if you did happen to combine them? That was the case when I started dipping my Buffalo Wing garnish into my Bloody Mary one fine Saturday at Stratton Mountain's Grizzly's. The result was a taste explosion that I knew I must be recreate. Thus this epic après ski recipe that rolls them both into one delicious tasting chicken wing was born.
Ingredients
1 dozen assorted chicken wings
1/2 cup of Bloody Mary seasoning (I use Pappy's Choice Seasoning)
1 cup of Bloody Mary Mix of your choice (I make my own smoked variation, recipe coming soon)
Blue Cheese Dressing
Procedure
You'd think with a dish like Bloody Mary Chicken Wings would be a Bloody Mary. I would not fault you if you went in this direction. Pairing like with like is always a good way to go. However, I'm going to throw something else at you. Finishing a Bloody Mary leaves the vessel coated with a bit of the mix left over. Of course, you cannot and should not waste that but licking the glass would be plain weird. So why not pour a beer in there? Go with a delicious pilsners or lager. Light, crisp and flavorful they'll clean that glass right up for you and compliment these chicken wings perfectly. Cheers!
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Being in lock up thanks to this current quarantine has made my life a steady routine of workout, eat, workout, eat, sleep and repeat. Okay, maybe there is some craft beer drinking in there too but who's counting? During the week we keep it pretty clean as far as the eating component goes, this way all of the hardcore training we're doing doesn't go to a complete waste. Staying healthy also gives me ample opportunity to dream about and concoct a menu for my Friday nights and Saturdays. That's when all of the foodie fun takes place here at Stoner's Palace, après work if you will. To be sure we have a menu dialed in and don't blow an opportunity, planning starts sometime around Tuesday.
Much of what I make is inspired by my travels to ski resorts around the country. It's even more specifically geared towards the food that I indulge in après ski. Over the last decade the culinary scene has exploded in mountain towns and ski resort restaurants and bars have elevated their cuisine to new heights. From après ski appetizers that take comfort food to another level, to dinners that are any fine dining establishment's equal, ski town food is as good as I've had anywhere.
Enjoying food this good should never be reserved for days only spent on the mountains. Quarantine life has provided me with more time than usual to prepare and post so many amazing dishes to my @allaboutapres Instagram and Facebook accounts (if you don't already follow us, please do). So much so that people are beginning to ask for my après ski recipes to try them. I love it! And I love corresponding with everyone via direct message but to simplify the process, I have decided to create a new series on my blog called Tasty Tuesday.
The premise is simple.
This is, of course, the essence of apres ski. Food is nice on its own but at its heart, is meant to be shared and enhance the connections between you, your family and friends.
Cheese is great. Beer cheese is better. I've eaten my fair share of nachos at ski resorts and it's always a nice surprise when they are smothered in beer cheese. Not to be outdone, I've also devoured copious amounts of Buffalo wings apres ski, leaving nothing but a carnage of bones and sauce on my plate. Nothing compliments Buffalo wings better than blue cheese. So in this week's recipe, I'm giving you the best of both worlds. My nachos are doused with an epic combination of Smoked Buffalo Chicken and Blue Cheese Beer Sauce. After a long day on the mountain, this pile of deliciousness is sure to hit the spot apres ski.
Ingredients:
4 Chicken Thighs
Cajun Seasoning (see below for recipe)
Juice of 1 large lemon
1/2 lb of blue cheese
2 tbsp AP Flour
12 oz Pilsner of your choice
1 shallot
2 cloves of garlic
3 tbsp of olive oil
4 tbsp of butter
1/4 cup of Frank's Hot Sauce
1 tbsp of Apple Cider Vinegar
1 bag of tortilla chips of your choice
12 oz of Shredded Sharp Cheddar
Salt and Pepper
Smoked Chicken Thighs
Mix 2 tablespoons of olive oil and lemon juice in a bowl with the chicken thighs and let marinate for at least 30 minutes. When the thighs are marinated to your preference, remove them from the bowl and place on a sheet pan. Preheat the smoker on High Smoke setting (I use a Camp Chef SmokePro Slide Smoker Woodwind). Salt and pepper both sides of the meat then rub with our Cajun Seasoning. Place thighs directly on the rack of the smoker and let smoke on the High Smoke setting for 20 minutes. Then turn the temperature up to 250°F and cook low and slow until the internal temp of the chicken is 165°F. If you don't have a smoker feel free to follow the same cooking temps while using your oven or you can throw them right on the grill and cook until done. Remove the chicken when finished and let rest for about 20 minutes before chopping into bite size pieces.
All About Apres Cajun Seasoning
2 tbsp garlic powder
2 tbsp paprika
2 tbsp Italian seasoning
2 tbsp salt
1 tbsp onion powder
1 tbsp pepper
1 tbsp Mexican style chili powder
1 tsp crushed red pepper
Blue Cheese Beer Sauce
In a saucepan, heat the remaining tablespoon of olive oil. Add the shallot, stirring occasionally until the shallots are translucent. Add the garlic and stir until fragrant (about a minute). Then melt two tablespoons of the butter and add the flour, stirring to form a rue. When thick, stir in your beer and crumble the blue cheese into the pot. Lower the heat and stir throughout to prevent it from burning.
Buffalo Sauce
When the blue cheese sauce is almost ready, melt the remaining butter in a pan with the hot sauce and cider vinegar. When the mixture is homogeneous, add the chopped chicken thighs to the pan and toss until fully coated.
Assembling the Nachos
In a cast iron skillet place a healthy layer of tortilla chips on the bottom of the pan. Smother that layer in blue cheese beer sauce and top with half of the Buffalo chicken. Create another layer of tortilla chips and cover with the remaining Buffalo chicken thighs. Smother in sharp cheddar and then return to the smoker set to 375°F. Bake until the cheese on top has melted to ooey gooey deliciousness and serve with a beer of your choice.
These nachos are definitely not for the faint, but will be perfect for an empty stomach after a long day on the mountain. In true apres ski style, they will pair amazingly with your favorite beer and will leave you feeling full and warm. Check back here for more recipes for all of your favorite apres ski food.
]]>This winter Waldorf Astoria Park City is debuting their newest outdoor culinary adventure, Frostoria. Experience all the magnificence winter in the mountains has to offer by dining in their new clear igloo-like structures. Dotted with the Frostoria igloos, the pool area of the Waldorf Astoria has been transformed into a small Arctic village. Each igloo is adorned with European decor including plush seating arrangements and an exquisite chandelier offering up a stylish atmosphere for patrons to bask in the moonlight glow of the mountains at Park City Mountain Resort.
Whether it's enjoying some Park City après ski or a nice sit down dinner with friends you will not be disappointed in the Waldorf's Frostoria. With seating enough for five adults your party will be treated to a menu of creative craft cocktails and shareable bites that are perfect for après ski. Looking for a bit more? Reserve an igloo for you and your friends to have dinner and partake in the incredible prixe fix menu. Ranging from $79 for Wild Mushroom Risotto and Black Truffle to $95 for the Braised Short Ribs the dinner takes you on a culinary journey that is sure to impress.
Debuting on 12/20 this is sure to book up for the winter fast. Visit Frostoria for more information including the full menu how to make reservations.
]]>Download A BBQ Hot Dog Sized Tribute to Anthony Bourdain as a pdf
What's up everybody this is Rich coming to you with another episode of Apres Eats. This is the show where we take food that we had apres over the winter, reimagine it, revamp it and make it our own. However, this week it's Tuesday, June 25th and it's a very special day. It's actually Anthony Bourdain Day. It was declared Anthony Bourdain Day by Eric Ripert and Jose Andres in honor of the famed chef, writer, bad-boy extraordinaire, Anthony Bourdain. For those of you don't know, he was a major influence on what I've been trying to do with All About Apres. From his travels all over the world, to his blunt honesty, to his, you know, bad-boy attitude it's something that I've always aspired to be with my company and no matter where Anthony went the far off places in Southeast Asia, two places in Africa, to awesome places like
Italy in Europe and Germany, South America but there were two quotes that he had that really resonated with me. One was on an episode actually filmed right here in New Jersey where he said, “There's something noble about a damn good hot dog.” And the other quote that I absolutely loved was, “Barbecue may not be the road to world peace but it's a start.” So today on Anthony Bourdain Day we're gonna actually honor him by taking those two quotes and putting them together for a very special Apres Eats. We're gonna make barbecue and a hot dog and turn it into one.
First we have to make our barbecue. I have some country-style ribs that I'm actually gonna put on the smoker and make into pulled pork. I've pre salted them. Now I'm gonna slather them with a little bit of yellow mustard get all up in there. So we want the mustard to help break down the pork a little bit, also gonna give it a nice little flavor to it. Then we're gonna hit it with my own pork seasoning that I make. It's a mixture of brown sugar, chili powder, onion powder, garlic powder and a few other secret ingredients that I'm not going to tell you about because they're my secret ingredients. We're gonna do the same thing to the other side and then we're gonna put this on the smoker for about two and a half hours at 250.
The pork has been sitting on the grill now for about two hours. Again, it was at 250 degrees and as you can see started to develop a nice crust to it. Now we're gonna pull it off and wrap it in tinfoil then put it back on the grill for about two hours again at about the same temperature, 250-300 degrees. That's going to help tenderize the pork, make it nice and stringy and you'll be able to pull it real good and then we'll finish it up and we're gonna assemble that damn good hotdog and our barbecue, Anthony Bourdain style.
We’re getting close, just finished up tenderizing the pork, took it out of the tin foil and put it on a hot nice hot grill so we can get some char marks on it. I also added the hot dogs. Thuman's, they're one of my favorite brands and remember we're trying to make a damn good hot dog here in memory Anthony Bourdain.
I pulled the hot dogs off the grill as you can see they're nice and charred up. They started to split. That's exactly what you want out of a hot dog. I pulled the pork, added a little bit of our own stout barbecue sauce that we whipped up and now it's time to assemble. I'm going
to put a little bit of mustard on this first add some pulled pork on top. My God this is gonna be friggin ridiculous. I'm gonna go with a couple of nice butter pickles on each one. For mine, I'm actually gonna add some jalapenos because I know how much Anthony Bourdain likes his spice and now it's time to eat.
Again, two famous quotes, “There's something Noble about a damn good hot dog,” and barbeque may not be the road to world peace but it's a start. We took those quotes and made it into our own here on Anthony Bourdain Day. We're gonna give this a shot hopefully we did him justice wherever he is may he rest in peace. Let’s see if this is a damn good hot dog. Mmmmmm. It’s Friggin hot!
I hope I have some all over my face. Either way this is a damn good hot dog and it's damn good BBQ and hopefully it's a step in the right direction towards world peace. But, you know what,
Anthony Bourdain wherever you are thanks for the inspiration. Thanks for making me do what I want to do and what I love. This one's for you pal. Cheers!
]]>Video Highlights:
00:20 Rich's Intro
00:30 Early apres-ski story
1:20 Begins to assemble the sandwiches
2:05 Removes the crust and cuts into bite size
2:35 wraps them in bacon
3:02 drinking Bloody Mary and frying the bacon bites
3:45 dips in maple bourbon syrup and tastes it
4:07 syrup running down hand
4:25 describes the texture and flavor
4:50 Rich signs off
Download as a pdf: Fried Bacon Wrapped Bites of Peanut Butter Deliciousness
What's up everybody this is Rich from All About Après coming to you with another episode of Après Eats. This is the show where we take food that we had an après over the winter, revamp it ,re imagine it and make it into our own.
Today we're making a version of something we had at Cuzzins at Mount Snow, Vermont. There was this one day that the mountain was a little bit glazed over from the warmer temperatures from the night before and my wife decided not to snowboard. So she was nice enough to start her après ski session a little bit earlier that day and she made it into Cuzzins at 11 a.m. and held the table for us all day and throughout the process of the day we'd come in, have some food, go back out, come in, have some food, go back out. One of the items that we ordered was a peanut butter and bacon sandwich. It was absolutely delicious. It's as simple as it sounds. It's peanut butter and bacon. But what we're gonna do today is we're gonna take that peanut butter and bacon sandwich, kick it up a couple notches and make it more après-ski friendly so that you and your friends can share it while you're hanging out.
First what we have here is some Hawaiian bread. I went with Hawaiian bread over the white bread just because I love the buttery taste to it. It's friggin awesome. You can't get better than that. We're gonna take this, I have some nice creamy peanut butter to spread on the bread itself. Then we're gonna take four bananas, so this is kind of gonna be like an Elvis Sandwich and take four bananas put them out nice and evenly spaced. Put the other slice down on top and I'm gonna start by taking some of the crust off. I don’t want to waste this (takes a bite of the crust). Then cut it into four bites so the bananas are in each one. Then we're gonna take our bacon and wrap these bad boys up. So instead of the bacon being in the sandwich, it’s actually gonna be on the outside. Just like that. A nice little gift. I'd love to get something like this for Christmas.
As you can see, I've taken the liberty of wrapping all of them so we got them here ready to roll. I've also taken the liberty of making myself a Bloody Mary because why not? If you're sitting at après ski at 11:00 a.m. like my wife, you gotta have a Bloody Mary. From here we're just gonna drop them into the frying pan [Applause].
As you can see we have deep-fried these beautiful little packages of bacon and now it's time to give them a try. In the process I also whipped up some maple bourbon syrup. Very simple, I just took some Woodford Reserve, mixed it with some pure Vermont maple syrup for a nice little added dipping action.
Let’s give it a shot, get it nice and coated. You gotta get it running down your finger like that.
Holy hell that's incredible! The texture…you get the soft banana inside, the crispy bacon on the outside, you can really taste the peanut butter. This is money! This is so friggin money.
Cuzzins, I love you but I think we got you beat. Your peanut butter and bacon sandwich is fantastic but in these little bites it's much more shareable, much more après ski friendly, especially when you're sitting at a table for about five hours holding it until Bruce comes on. So you can make sure that I'll still be there Cuzzins, dancing on the table listening to Bruce but in the meantime I'm gonna finish this and wash it down with a Bloody Mary. It's all downhill from here. Cheers!
]]>Candied Swine is Divine // Après Eats
Video Highlights:
00:20 introduction
1:15 making the marinade
1:50 adding the bacon to the marinade
2:35 putting the bacon on the smoker
3:30 mixing up the peanut butter bourbon sauce
4:30 pulling the bacon from the Camp Chef Smoker
5:00 tasting the candied bacon and dipping sauce
5:40 pairing the bacon with Crux Fermentation Project Krystal Juice IPA
5:55 Signing off
Download as a pdf: Candied Swine is Divine // Après Eats
Marinade -
6-8 Slices of Bacon
1 Cup Vermont Maple Syrup
1 tbs molasses
1/3 cup Frank's Red Hot Sauce
1 tbs Red Pepper Flakes
1/2 Dark Brown Sugar
Dipping Sauce -
1/3 Cup of Smooth Peanut Butter
2 tbs molasses or honey
1 tbs Vermont Maple Syrup
2 tbs Bourbon
I'm Rich stoner and welcome to the All About Après Report. Remember it's our goal to give you the best places to play both on and off the mountain plus all the food, beer, gear and more to help make it epic. This episode we're going Apres Eats I'm going to take a dish that I had at a mountain during après and I'm going to rework it, reinvent it and make it my own.
I was at my home state’s mountain, Mountain Creek here in New Jersey. There are not a lot of mountains in New Jersey, but I was at Mountain Creek and they had candied bacon on the menu. When you see bacon on the menu you simply have to order it. So I did and it was phenomenal, but since that time I've been working on my own specific recipe that we're going to do.
I'm going to make smoked candied bacon with a bourbon peanut butter dipping sauce. The first thing is we have our thick cut bacon that we're going marinate. Starting off with a cup of Vermont pure maple syrup. To that I'm adding about a tablespoon of molasses, about a third of a cup of Frank's Red Hot Sauce, a tablespoon of red pepper flakes and then in a half cup of dark brown sugar. I'm going to whisk this up, bring it all together.
We're going to take our six slices of bacon and add them right to the marinade. Make sure they get in there and we'll let this sit for about a half-hour 45 minutes so that the marinade soaks into the meat before we put it on the grill. What it's going to do is all the sugar in here is going to give it a nice level of caramelization that's going to actually help it harden and candy. In the end it tastes delicious!
My Camp Chef pellet smoker has been on high smoke now for about 15-20 minutes just to heat it up and get the smoke going. Now we're going to take our marinated bacon that's been sitting here for about 45 minutes and put that on
I'm going to put it, actually, away from the heat box so that it doesn't burn. Anytime you put something close to the heat box it's going to get a little bit hotter and has a tendency to, actually, over crisp. And with all this sugar on it the potential for this to burn is obviously there. So we're going to put it away from there.
Let it sit on the smoker for about 45 minutes or so at about 250 degrees. So it's going to cook pretty low pretty and slow and once we see it start to caramelize that's when we're going to take it off. But before we do that we can't let this go to waste. This is way too good. Make sure we really coat these bad boys.
While the bacon is on the smoker we're going to take that time to mix up our peanut butter bourbon dipping sauce. We're going to start off with a third of a cup of peanut butter smooth peanut butter. We're going to add in two tablespoons of molasses, giving it a nice dark color and some sweetness, one table spoon of that pure Vermont maple syrup and then we're going to use this Hopscotch Bourbon from Mad River Distillers that I reviewed on one of my last videos. We're putting about two tablespoons of this in, as well. That looks about right. Then add a little bit of water to help thin it out, mix it up and then once it's done and all together we'll put it in the microwave for about 30 seconds when we're ready to eat to heat it up just a little bit. It's going to go real well with that candied bacon.
As you can see they've gotten nice and dark and caramelized. We're going to pull these off, lay them on a sheet pan and let them sit a little bit. This will allow them to harden up and then it's time to eat. We've let the bacon rest, so it's caramelized and hardened up real nice and now it's time to eat. I cut them into half slices so it's a little bit more manageable. I'm going to take it and dip it into this peanut butter bourbon sauce and give it a try.
Oh my God! The Bourbon sauce…you can taste the molasses, the sweetness of the Bourbon combined with the peanut butter. It, kind of, cuts into the heat, kind of sweetness of the bacon.
Today we're going to pair it with this Krystal Juice IPA from one of my favorite breweries out of Bend Oregon, The Crux Fermentation Project. I feel like the hoppiness of this will work really well with cutting through the fat of the bacon. I’ll be sure to dip the tip of the other side so I don't double dip. We don't want to do that Seinfeld episode. There, perfect.
I'm going to crush this plate of bacon. You might find me at the hospital nearby once I'm done but until then it's all downhill from here. Cheers!
]]>Kids cooking shows are in these days. From Chopped Junior to Kids Baking Championships, the Food Network' programming features them rather frequently. In fact, my daughters, who are really big fans, often record them so we can all sit down together as a family and watch. Sometimes they even go so far as to pretend that they are participating in Kids Baking Championships themselves, whipping out the play doh to form replica confections that they ultimately critique and choose a winner. Sometimes they go next level and record it with a tablet making it look like and actual show. Now, it looks as if my girls may not have to pretend anymore. No, they are not going to be on any of these shows...yet. However, they can combine their love of skiing with their budding foodie prowess at the Kidtopia Culinary Festival at Keystone Resort.
Photo Credit: Elisabeth Biebl, Keystone Resort
Sharpen up your sweet tooth and get ready to play with your food during the week of Feb. 8-15, 2019 when Keystone will host their second ever Kidtopia Culinary Festival. With family cooking classes, food challenges and special appearances from Celebrity chef’s Nicholas Hornbostel and Cricket Azima this event is tailored to the youngest of foodies.
Photo Credit: Elisabeth Biebl, Keystone Resort
This type of experience at Keystone should comes as no surprise. A great ski resort in its own right, it is also known for its family friendly atmosphere. At its heart, the Kidtopia Culinary Festival is designed to inspire cooking together as a family. While there, the entire family can play together while decorating unicorn themed desserts, making snacks such as cheese-stick snowmen and edible gold medals to bring skiing and snowboarding, and participating in fun food challenges where imagination is the key ingredient.
Hornbostel, who has been featured on the Food Network, will lead interactive cooking demonstrations where he’ll share insider tips and his recipe for a bison slider and a snowman snow cone. Azima, founder of The Creative Kitchen and Kids Food Fest, specializes in cooking for and with children and will host cooking classes where tasty dishes such as waffle towers, chip soup and veggie sushi will be made.
Photo Credit: Elisabeth Biebl, Keystone Resort
Now this is something that I can get behind, especially if there are bison sliders and waffle towers. And, with unicorn desserts and cheese stick snowmen, I know my girls will be all in, as well. For a full lineup of events be sure to check out KeystoneResort.com, if you are a food loving family like us, you won't want to miss this.
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New for 2019, Snowbasin has instituted their weekly Dining Discovery, taking place on Tuesdays this winter in their awesome on-mountain après hot spot, the Cinnabar. Each week, Snowbasin’s award-winning chefs are whipping up a delectable menu to tantalize your taste buds as they, themselves work the room to educate diners and answer any questions you may have about the meal. “This is a unique opportunity to bring specialized cuisine to spice up your average ski day. The series encourages guests to step out of their culinary comfort zone, amidst the comfortable environment of Snowbasin.” says Executive Chef, Scott Sniggs. Tuesdays at Snowbasin will never be the same. This is a must for any mountain riding foodie and sure to enhance your après experience.
Dining Discoveries Include:
– The Joys of Beer and Chicken Wings
Who doesn’t like beer and wings? A match made in heaven for any dedicated fan of après-ski. Snowbasin will have special Utah beers available for pairing and the Chefs will be busy making wings. They plan to have over a dozen different kinds of flavors with all different spice levels; available in orders of three. January 22nd
– ‘Fat Tuesday’ Creole Cuisine
Eat hearty for Mardi Gras! Cinnabar will host a ‘Fat Tuesday’ meal not be missed. The Director of Dining and Entertainment, Peter Baker, will take the culinary reigns for the Cinnabar this one day to demonstrate his ‘Nola’ culinary skills. Creole Cuisine will include shrimp etoufee, red beans & rice,and gumbo. February 19th
– South of the Border
Snowbasin’s culinary professionals will create a dazzling menu of items usually reserved for those south of the border. Choices will be a ‘southern-tour’ of dining bliss focused on items that many folks do not get to have made fresh for them – but here at Snowbasin Resort they want to share their passion with their guests. Items will include Paella, Seafood Enchiladas, Ceviche, and Fresh Moles. March 12th
For a full list of Snowbasin’s Foodie Tuesdays, visit them at Dining Discoveries.
]]>Food trucks are the next big thing. I'm not talking about the little hot dog stand that you see by the train station, I'm talking about the new wave of state-of-the-art food trucks that are popping up everywhere. With new and improved technology allowing truck owners to ultimately create gourmet kitchens inside an actual box truck the food offerings are so next level. I recently saw one of the Food Network that actually had a full size smoker on the truck and was serving up some sick ass BBQ. That's INSANE, and it's only the tip of the iceberg. There is one that makes the rounds by me that specializes in pork roll, serving up a variety of dishes with this delightful tubed meat as the star. No matter the menu, food trucks are ridiculously popular and from farm markets to festivals you are sure to find them.
Photo Credit: Steamboat Resort's Website
Coming this winter, you can now add the ski slopes at Steamboat Resort to your list of food truck locations. I use the term truck loosely here because in the case of their new Taco Beast, it is actually a food snow cat. That is correct, they have converted a snow cat into a roaming kitchen that will serve a variety of tacos to skiers and riders right on the trails. Talk about on-mountain-dining...it doesn't get much more on-mountain than slope side. The menu will include a variety of street tacos including, Carne Asada and, my favorite Al Pastor, pork that is season and slow roasted vertically like shawarma and usually accompanied by pineapples. There's also Mexican street corn, a variety of Mexican sodas and even some cervezas.
Photo Credit: Steamboat Resort's Website
Damn, I'm hungry just thinking about it. Tacos aren't just for Tuesday anymore. During the winter, visit steamboat.com/tacobeast to find the cat’s on-mountain location and have them on any day ending in Y.
]]>Hi everybody and welcome. This is Rich and I'm with All About
So if you if you know me you, know I absolutely love chicken wings, particularly buffalo wings and one of their sauces is a medium spiced buffalo sauce so I figured I'd give that a try today with some scallops. We're going to start marinating them and then we're gonna also wanna smoke them for a little while and get some smoked buffalo scallops for for dinner. Shake this up. I've already previously salted and peppered the scallops. Let's put them in this bowl here, shake up the buffalo sauce and add a decent amount of this to cover it up. Then toss this around and we're going let that set for a little while, while we get the smoker started.
I've heated my Traeger pellet wood smoker up. I've got it on the smoke setting for now about 10 minutes it's sitting at about 125 degrees. First thing we're going to do
is we're going take our scallops that we marinated in The New Primal marinade medium buffalo sauce and we're going to put them on the smoker. We'll lay them
right on the grates. These are pretty thick scallops, so they should be fine in terms of staying there and not falling through the cracks. Toss the rest of this marinade on there
and what we're going to do is we're going to leave this and leave it on the smoke setting for about ten or fifteen minutes, so it picks up some of that smoke flavor and then we're going to increase the temperature to about 350 degrees and finish that way. I'll let you take a look. This is what it looks like right now sitting on the grill. We'll be back in about 20 minutes you turn the temperature up.
We're back. The scallops have been on now for about 20 minutes under the smoke
setting. They've been picking up a lot of that smoke flavor that you're going to get from from the smoker. See the nice billow of smoke coming out of there. You also see that I've added some sliced sweet potatoes as well that I've marinated New Primal's classic barbecue sauce. One of the great things about these dipping sauce and marinades is that there's actually zero sugar added. That's a nice feature you don't want added sugar it's just not good for you. Like I said, during the week we're trying to play catch-up from our overindulgence of après-ski. We want to make sure that we're using some of the healthiest best ingredients that we can possibly find.
So we've jacked the the temperature up now to about 375. These are going to cook
for about another 15 minutes or so until they're finished, just about opaque in the middle. We don't want to overcook them because then they may be
tough and nasty and then we're going to pull them off and give them a try.
They're all finished up, cooked up and we pulled them off the grill along with these sweet potatoes. Remember, the scallops were marinated in the medium buffalo sauce. I also marinated the sweet potato slices in the classic barbecue sauce. This afternoon I cooked up some chicken with the mustard barbecue sauce which was absolutely delicious as well. So we're going give these a try.
Takes bite of the scallops
Fantastic! Scallops are cooked perfectly. You get a nice a little bit of heat from the
buffalo sauce plus the smoky flavor from the wood-fired wood pellet grill. Really solid. And as for the sweet potatoes, as you can see, I left the skin on. Yeah, getting that
smokiness from obviously being on the smoker but the marinades are really phenomenal. They add some nice flavor to the food, both the scallops and the sweet
potatoes.
Again, The New Primal is working to make you be able to flavor your food in a way that it tastes good but at the same time keep it pretty nutritious. So, in situations like when we're skiing on the weekend we're eating burgers and fries and poutine you definitely want to try and keep it pretty healthy during the week so the stay in good
shape and obviously ski as well as earn that earn that après.
So I definitely recommend The New Primal. Solid stuff, great marinades, great jerky
that you can toss in your backpack and keep you healthy so that you're ready for après-ski. Cheers!