With nearly 5,300 snow-covered acres and dreamlike vies over lush mountain ranges, Vail is also home to a vibrant après-ski ambience. A buzzing gastronomic scene, impressive farmers’ markets, and a bevy of winter events mean it is a top choice for a winter getaway. If you have already booked your skiing holiday this winter and you are also a keen gastronome, take not of the following food trends, set to feed and pamper your soul as much as they do your belly!
Taste of Home reports that one of the big food trends to watch out for is ‘new fats’ – or should we say, the same fats we know and love served in whole new ways. Thus, diners should scan menus for everything from new flavors of ghee to chocolate made with butter. In Vale, you can hop onto this new trend at Flame restaurant, where you can enjoy traditional meat cuts such as a bone-in bison ribeye or T-Bone with butters in nouvelle flavors such as blue cheese or shallot and foie gras.
Sous Vide Perfection
Sous vide, a process that allows chefs to cook food at a specific temperature to achieve impressive tenderness and flavor, is all the rage among home chefs these days but if you want to try out this trend ‘in the flesh’, then head straight to The Fitz Bar & Restaurant, where you will find one of the meanest sous-vide Boulder chickens in the area (in this case, said bird is served over a bed of black quinoa and corn purée, alongside chopped asparagus and fresh Black Mission figs). Medium calls sous vide the trend that is “taking the world by storm), mainly because it eliminates guesswork and the need for thermometers, relying on a vacuum-sealed bag to keep the juice and flavor in your favorite ingredients.
Sour Rather than Sweet
Sour, tangy, and citrus flavors are big in Vail and in the rest of the U.S., with She Knows stating that this year is “poised to be dominated by sour food trends.” Thus, everything from sauces to butters are being jazzed up with lemon, limes, cumquats, and all things sour and tart. Try this treat out at Sweet Basil, one of Vail’s oldest restaurants. Opened in 1977, it has managed to perfect the balance between tradition and innovation, and has certainly hopped onto the tastebud-tantalizing charms of citrics. Try out their King crab spring rolls, served with a dashi and lime aioli – a dish that is just about as moreish as they get!
From flavored butters to perfectly cooked sous vide meats and desserts, Vale restaurants are proving that the destination is as interesting from a gourmet perspective as it is a culinary one. Trying out the fare at a sophisticated venue after a full day’s skiing is an excellent way of congratulating yourself for all that exercise. Moreover, even those who aren’t into sport may consider a visit to Vale, if only for the food!