The Taste of Vail's on-mountain picnic brings every form of epicurean delight imagineable to the top of the mountain on April 4.
The Taste of Vail brings more than a mouthful to the village and the mountain April 2-5.
Desserts? We'll take ... 30. Taste of Vail allows for sampling of everything!
The first sign of spring in Vail is not signaled by verdant blades of grass, blooming wildflowers or the flight of butterflies. We have months before we see any of that. No, we know spring has arrived at 8,150 feet when North America’s premiere spring food and wine festival, Taste of Vail, returns to the Valley. Well, break out the dresses and shorts because spring is coming to Vail this week (actually, you may want to keep dressing warmly, we did receive 13 inches of snow Sunday night.) The 18th Annual Taste of Vail kicks off Wednesday, April 2 for four days culinary excellence including special guests, seminars and crowd favorite, the Annual Colorado Lamb Cook-Off.
This year’s special guests include Executive Chef Tony Aiazzi of Aureole (New York City), Dietitian/Chef Diane Hendriks of Dietitian in the Kitchen (Oakhurst, NJ), Master Sommelier Guy Lenoir of Schott Zwiesel (New York City), Chef Curtis Lincoln of the Brown Palace Hotel (Denver) and Chef/Owner Joseph Manzare of Zuppa (San Francisco). These masters of everything epicurean will be leading seminars, dinners and tastings over the course of the festival. Other festival highlights include Cigar Aficionado’s “Cigars and Glenmorangie” tasting at the Tap Room, the Chef Showcase Dinner (featuring three local acclaimed chefs) and Live Auction with guest auctioneer Greg Quiroga, the Mountain Top Picnic (featuring local restaurants) atop Eagle’s Nest and the Grand Tasting Dinner and Dance.
Of course, it is the festival’s first event, the Fourth Annual Colorado Lamb Cook-Off, which will garner the most attention, and probably the highest attendance. Restaurateurs from across the Valley will line Bridge Street offering their best interpretation of one of Colorado’s signature dishes. Participating wineries will also be on hand to offer their best pairings for the dish. The extremely popular event has been voted “Best New Event” at Taste of Vail for three years running and is a must for Taste of Vail regulars and newcomers alike. The Fourth Annual Lamb Cook-Off will begin Wednesday at 3:30 p.m. Show up early and stay late.
For a complete schedule and tickets of Taste of Vail events and venues, check www.tasteofvail.com or call 970-926-5665.
Enjoy Plum’s coverage of the Third Annual Colorado Lamb Cook-Off below.
Video
The 17th annual Taste of Vail's Lamb Cook Off brought chefs from around the Valley to the Village to show off their recipes. Plum spoke with some of these chefs and a few patrons who were enjoying the deliciously prepared lamb.
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