plates, places & people

The Wildflower, The Lodge at Vail, A Rock Resort

2009 August 27

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Get ready, there are a lot of photos from dinner at The Wildflower. Everything was amazing! Even though the company and conversations were compelling, I just could not hold myself back from snapping away. Every plate that arrived to our table was just beautiful and the light from all of the garden view windows was just perfect. So… in between bites, sips & laughs I clicked away. I joked that I was going to call this post “Empty Plates” as you’ll see we devoured just about every morsel.

Enjoy!

© Paulette Phlipot

Chef Rahm Fama’s Gnocchi with a Curry Butternut Squash sauce.

2009 August 24

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Making Gnocchi with Chef Rahm Fama at The Wildflower, The Lodge at Vail

2009 August 24

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Desserts & Drinks Class at Rimini, Beaver Creek Wine & Spirits Festival

2009 August 24

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Creating delicious desserts with guest Chef Donald Wressel, pastry chef for Guittard Chocolates in Los Angeles. And perfectly balanced cocktails made by mixologist Aidan Demarest, from The Edison in Los Angeles.

8100 Mountainside Bar & Grill – Beaver Creek, Colorado

2009 August 23

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This beautiful setting was just steps away from my room at the Park Hyatt Beaver Creek Hotel.
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After Fly Fishing, Eat Fish

2009 August 22

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Four-course wine pairing luncheon at Spago with Master Sommelier Sean Razee and Chef Mark Ferguson for the Beaver Creek Wine & Spirits Festival.

Fly Fishing on the Eagle River, Colorado with Sergio Lopez, Chef de Cuisine of Beacon Restaurant & Bar -New York City

2009 August 22

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Holding on tight and gourmet food at the Beaver Creek, Colorado Rodeo

2009 August 22

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Lunch at Atwater on Gore Creek, Vail Cascade Resort & Spa

2009 August 21

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Breakfast this morning…?

2009 August 20

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I’m thinking coffee. I don’t think there is room in my stomach for much else right now. The dinner & drinks at Terra Bistro at Vail Mountain Lodge & Spa was spectacular. Everything, honestly EVERYTHING I tasted last night consistently just melted in my mouth. Starting with the “Moonflower” cocktail (Dragon Fruit, Vanilla Vodka, Muddled Strawberry, Ginger Beer). I’m a sucker for artfully plated food but that was just the beginning of the exploration of Chef Kevin Nelson’s unique combinations and ingredients such as Fried Avocado and Posole Verde Tomatillos Salsa, Coriander Crema, Pepitas or the Toasted Coriander Ahi, Crisp Edamame Cake, Asian Cabbage Greens, Tamari Vinaigrette. Each bite throughout the night ended in a different place than it started. We sat a nice large round table that we managed to fill with colorful appetizers, entrees and sharing plates, so many that at times I felt like I was playing musical chairs just trying to find a place to set down my wine glass. As I glance at the menu again this morning I am reminded of how many things I still want to try and I am still impressed with how easy their menu is to read for those wanting to avoid gluten, nuts or garlic or simply just trying to find a vegetarian selection.