to the James Beard House
|Denver, CO – February 9, 2006 – The best of the west came together
at the James Beard House in January as five RockResorts chefs created tantalizing
flavors for guests at the prestigious New York City culinary institution.
Executive Chef Fabrice Beaudoin from The Lodge & Spa at Cordillera
in Edwards, CO; Executive Sous Chef Steve Topple from The Lodge at Vail
in CO; Executive Chef Rahm Fama from La Posada de Santa Fe Resort &
Spa in Santa Fe, NM; Pastry Chef Francois Gaertner from The Lodge at Rancho
Mirage in Palm Springs, CA and Executive Chef Kevin Humphreys from Snake
River Lodge & Spa in Jackson Hole, WY showcased their combined and
individual talents to create a delightful menu.
Guests at the Beard House experienced an incredible meal, which started with appetizers such as Beet Marinated Wild King Gravlax with Mustard Blini, Lobster and Pancetta Salad and Peppered Venison Tenderloin with Celery Root Remoulade and Huckleberry Glaze.
The five-course main event featured Chef Topple’s Colorado Oxtail Raviolis with Sage Sweet Potato Puree with Caramelized Pearl Onion Jus; Kevin Humphrey’s Porcini Dusted Steelhead Salisfy, Wild Boar Bacon, Brussels Sprouts with Lemon and Garlic Vinaigrette; Braised Buffalo Short Rib with Dayboat Scallops and Haystack Goat Cheese and Brioche Pudding from Chef Fabrice Beaudoin as well as Oven Seared Breast of Squab, Gala Apple “Pie ala mode” with Foie Gras Nage by Chef Rahm Fama. As a finale, Chef Francois Gaertner created a Star Anis Poached Pear with Pecan Cranberry Sable Guanaja Chocolate Cream and Caramel Yuzu Sauce.
Each course was complemented with select wines from Constellation Wines
|Also See:||RockResorts Awarded Management Contract for the 56-room Lodge & Spa at Cordillera in Vail Valley, Colorado / May 2005|
|Hobert Wehir, Doorman for the Lodge at Rancho Mirage, Named 2005 Frontline Person of the Year by the Palm Springs Desert Resorts Convention and Visitors Authority; Numerous Celebrity Encounters During 15 Years of Service / Tourism Column / Gary C. Sherwin / Februay 2005|