Savor the Slopes – Food Week February 1-9, 2014

From mouth-watering dishes to delectable drinks, Savor the Slopes returns with a monthly showcase of Keystone Resort’s signature restaurants from February 1-28, 2014. The first week captures your appreciation of taste and flavor with food from February 1-9. Each tasting event starts at 4:30pm for $25 per person. Call 970-496-4386 to reserve your spot at Savor the Slopes.

February 1 – Explore the Chocolate Tasting Wheel @ Keystone Ranch
Explore the chocolate tasting wheel with Pastry Chef Carina Fisher ~ White Chocolate, Milk Chocolate, Dark Chocalate and flavor infused with a take home recipe for Valentines day.

February 2 – Welcome to Ski Tip Lodge 4-Course Mini Sampling @ The Ski Tip Lodge

Ski Tip Soup du Jour, Followed by Salad

Choice of Entrée
Applewood Smoked Bacon and Grape Leaf Wrapped Colorado Chicken
-or-
Sterling Silver Flat Iron Steak Au Poivre

February 3 – Cookie Decorating & Ice Skating @ Edgewater Cafe and Adventure Center
Come experience this family-friendly night out complete with cookies and ice skating at Keystone’s Lakeside Village.

February 4 – Sustainable Fishing and Aquaculture @Bighorn Bistro & Bar
Farm raised and wild caught fin and shellfish tasting with Skuna Salmon, Scotish Organic Salmon, Laughing Bird Shrimp, Colorado Striped Bass.

February 5 – Flavor of the Alps Fondue in Colorado @ Der Fondue Chessel
Fondue Smoked Gouda Fondue toasted pumpernickel bread boule dried cherry & apple salad
Seared North American Elk
Seared Scallops
White Chocolate & Grand Marnier Fondue

February 6 – Wild Game Highlighted By Classical French Techniques @ Alpenglow Stube
Black Tea and Venison Consomme
House Rubbed Buffalo Carpaccio
Apple Sage Wild Boar Roulade
Elk Wellington

February 7 – The Ranch Farm To Table @ The Keystone Ranch
Sourcing from sustainable farms, presented by chef Steve Vlass, Colorado cheeses, local and sustainable sourced produce and meats using fresh and seasonal produce.

February 8 – House Charcuiterie @ Bighorn Bistro & Bar
Executive Chef, Tim Hendren, prepares salmon gravlox, duck prosciutto and candied bacon.

February 9 – Entertaining A Crowd: Appetizers to Satisfy A Group @ The Ski Tip Lodge
Italian Flatbread Bruschetta, Prosciutto Wrapped Asparagus Spears with Grain Mustard, Horseradish Aioli, Fresh Cut French Fries with White Truffle Oil, Parmigiano Reggiano, Chives Pulled Colorado Lamb Sliders, Brioche Bun, Apple Mint Remoulade, Baby Mizuna, Basil Pesto, Kale, Roasted Tomatoes, Mozzarella

For more information and details, please visit Keystoneresort.com or call 970-496-4386.