ON-MOUNTAIN DINING, SKICO-STYLE

By Laurel Miller | March 20, 2016
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Aspen Snowmass ski
Photograph: Aspen Snowmass

On-mountain eateries aren’t generally known for their stellar food, prices or sourcing. Lucky us, then, because for over 10 years, Aspen Skiing Company (Skico) has worked to develop relationships with local and regional growers and Colorado food and drink producers. It’s an ethos largely started by former Little Nell chef Ryan Hardy, now co-owner/executive chef of Manhattan’s Charlie Bird. It’s gained traction under his former chef de cuisine, Andrew Helsley (current executive chef of Skico’s Mountain Division) and Skico culinary director Jim Butchart (he’s also the general manager at Lynn Britt Cabin at Snowmass).

Lynn Britt Cabin Snowmass
Lynn Britt Cabin, set up for a Snowcat Dinner. Photograph: Aspen Snowmass

Butchart and Helsley make a progressive, powerful team when it comes to sourcing from the Western Slope foodshed. They rely upon Farm Runners, a Paonia-based distributor that direct sources from family farms to obtain seasonal produce, cheese and meat from Avalanche Cheese Company, Crystal River Meats, Rock Bottom Ranch, Raincrow Farm, Thistle Whistle Farm, Delicious Orchards, as well as bread and pastry from Louis’ Swiss Bakery, honey from Colby Farms and hybrid striped bass that’s sustainably farmed in Alamosa. Even this time of year, local product like apples, root vegetables, beef and lamb find their way onto the menus at Elk Camp, Lynn Britt Cabin and Cliffhouse.

As for why a major corporate entity like Skico chooses to source local product, Helsley says it’s part of the company’s “core value of sustainability.” In addition to composting and constructing using solar and microhydro power, Skico helps support local growers and food artisans, and celebrates them with special dinners and events like Lynn Britt’s Snowcat Dinners (held every Tuesday and Thursday night in winter through March 24, reservations required). There are also one-off wine and pairing dinners, featuring folks like Aspenite/cheese expert Laura Werlin. The cabin also launched its Friday-Sunday Happy Hour on February 12; fans of après ski can now get their groove on to DJ Naka from 2 pm on and indulge in food and drink specials like Woody Creek Distillers “Gin & Juice” cocktails.

Cliffhouse cowboy cauldron
Cliffhouse Mongolian barbecue
Photo 1: The “cowboy cauldron” at Cliffhouse. Photograph: Aspen Snowmass
Photo 2: Mongolian barbecue sizzles at the new Cliffhouse Full Moon Dinners. Photograph: Aspen Snowmass

Also new this season are the Cliffhouse Full Moon Dinners at Buttermilk (located at the top of the Summit Express Lift; March 23 will be the last of the season). Skin, hike or snowshoe up a designated route on Tiehack and enjoy free hot chocolate or the cash bar, then dine on Asian snacks like dim sum and entrees including pho and Mongolian barbecue. Note that you’ll need to descend on your own, so bring a headlamp and dress accordingly. Reservations not required.

This summer, Elk Camp at Snowmass will hold Farm to Table Tuesdays through August. Meet local farmers, ranchers, brewers, distillers and food artisans and enjoy live music, outdoor activities and a la carte items like Rock Bottom Ranch pork chops with Palisade peach-rosemary salsa, Crystal River Meat burgers and seasonal produce.


I added dates to these decadent bars for added energy and a bit of nutrients. They hold up well in a pocket or pack, and are ideal for when you’re in need of a boost on the slopes.
Adapted from Maida Heatter’s Book of Great Desserts
Backcountry Date-Nut Bars

Article from Edible Aspen at http://edibleaspen.ediblecommunities.com/things-do/mountain-dining-skico-style
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