VAIL2013 Accordion Brochure

THE CHEFS
EVENT SCHEDULE
4:00-5:00PM
VIP
ALEX SIEDEL
4:00-4:30
• Punch Kings Competition
4:30-5:00
• Tartare Bar with
Brian Busker
GA
• Main Tasting
Floor Opens to all chefs
5:15-6:30
• Butcher Demo w. Bill Greenwood
• Butcher Raffle
proceeds go to Culinary School
VOTE
5:15-6:30
• Make sure you vote for your winner, “BEST-BITE”
6:45-7:15
• Heritage BBQ Family Meal
w. Julian Smith Jr.
preview to Labor Day Event
7:00
• Swine And Sweets
coffee and dessert
7:15
• AWARDS winner announced
• Champagne Toast
JOIN US FOR THE AFTER PARTY AT FLAME
5 WINERIES
Restaurant Kelly Liken
Alex Seidel, Chef/Owner of
Fruition Restaurant has been
recognized by Zagat Guide,
5280 Magazine, James Beard
Foundation and named 2010 Food
& Wine’s “Best New Chefs in
America”. Additionally, he owns
a small farm which produces
Colorado’s first artisan sheep’s
milk cheeses.
streaming video sessions
HERITAGE BREED PIGS
KELLY LIKEN
Fruition
• Exclusive Tastings:
(reserve wines and spirits)
• Oysters, Cheese Bar & Brews
5:00-7:30PM
THE CHEFS
HERITAGE BREED PIGS
LARGE BLACK
Eden Farms IOWA
Bred for taste, hardiness, mothering ability, efficiency and
perfected by farmers for more than a century. Compared to
other breeds, the flavor of the Large Black Hog’s meat is
exceptional.The lean, micro-marbled meat is extra tender
due to the breed’s short muscle fibers. This produces a
tender, moist cut of pork with an exquisite & unique taste.
HOSEA ROSENBERG
LARGE BLACK
California
@AnticaWine
Tender Belly COLORADO
Bred for taste, hardiness, mothering ability, efficiency and
perfected by farmers for more than a century. Compared to
other breeds, the flavor of the Large Black Hog’s meat is
exceptional.The lean, micro-marbled meat is extra tender
due to the breed’s short muscle fibers. This produces a
tender, moist cut of pork with an exquisite & unique taste.
JORDAN VINEYARD & WINERY
California
@jordanwinery
ChoLon
Lon Symensma is the Executive
Chef/Owner of ChoLon in Denver.
Shortly after opening, ChoLon
was a semi-finalist for the
James Beard Award “Best New
Restaurant,” and Lon was named
a Food & Wine “People’s Choice
Best Chef” in the southwest.
Before Denver, Lon spent five
years under Jean-Georges and
was Executive Chef at Buddakan
in New York City.
BERKSHIRE
Tender Belly COLORADO
Berkshire is the most popular heritage breed, yielding a
brighter pork than most, and features a thick, delicious fat
cap. The meat is sweet and creamy with hints of nuttiness.
JASON HARRISON
JULIAN SMITH JR.
Flame A Mountain Steakhouse
A native of Canada, Jason is on a
Rocky Mountain high. He left the heat
of Las Vegas in the summer of 2010 to
open Four Seasons Resort Vail and its
steakhouse, Flame. Since then, Jason
has flexed his talent by creating seasonal
menus plucked from local farmers’
markets, invigorated après skiers with
creative appetizers, such as the “That’s
Just Wrong” Dog, and signature sauces
and rubs to accommodate his prime
steaks--all seared on an 1800-degree
broiler and carved tableside.
ANTICA ANTINORI
LON SYMENSMA
Blackbelly
Hosea’s
passion
to
cook
professionally drove him up through
the restaurant ranks under the
guidance of established chefs such
as Wolfgang Puck, Kevin Taylor, and
Dave Query. His culinary expertise
expands beyond restaurants, into a
variety of food realms as he recently
launched Blackbelly Catering that
utilizes local ingredients including
his naturally raised animals and fresh
produce from his own Blackbelly
Farm. Hosea plans to open a Denver/
Boulder-based restaurant within the
coming year.
Raised in Pittsburgh, Kelly Liken is the
award-winning chef and owner behind
her eponymous restaurant located
in Vail. She works with local farmers,
ranchers, and artisan purveyors to
develop a culinary program that reflects
the bounty of Colorado and reverence
for the season. A James Beard nominee
for Best Chef Southwest (2009, 2010,
2011), Liken’s enthusiasm and passion
is exemplified in her extraordinary
seasonal American menu as well as
her tenet “Live in Season.”
RED WATTLE
Eden Farms IOWA
Red Wattle gets its name from its red color and thefleshy
skin that hangs under its jowls. This extremely rare breed
adapts to climates well and is an excellent forager. It is
prized for its tender meat and splendid hams. Red Wattle
pork is lean and juicy with a rich beef-like taste and texture.
K VINTNERS
Washington
@KVintners
ROBERT KACHER WINES
New York
@RKSwine
FAMILY MEAL SERVED
6:45-7:15
Bol
MULEFOOT
Black Cat Farm COLORADO
Named for its most distinctive feature, the solid, non-cloven
hoof, the Mulefoot is valued for ease of fattening and
production of meat, lard, and especially hams.
Julian originally from Hilton
Head Island, SC, gained most
of his experience in New York
after graduating from CIA in
2002. Working with some of the
best chefs in the city. Including
Chanterelle, Le Cirque, Union
Square Cafe, and Craft. After
moving to CO in 2006 he is now
the chef at Bol in Vail.
BERKSHIRE
Eden Farms IOWA
Berkshire is the most popular heritage breed, yielding a
brighter pork than most, and features a thick, delicious fat
cap. The meat is sweet and creamy with hints of nuttiness.
STAGS LEAP WINE CELLARS
California
@StagsLeapWineCellars
WE WOULD LIKE TO THANK OUR SPONSORS
FOR SUPPORTING THE VISION AND PAVING THE
ROAD TO A BETTER FOOD SYSTEM
5 AMERICAN WHISKEYS
SPECIAL TASTINGS
BUTCHER DEMO
BOURBON BAR
presented by
FEAT.
COCHON BAR
PERFECT MANHATTAN
COCHON POD
STREAMING VIDEO
BILL GREENWOOD
FOUR ROSES DISTILLERY
Beano’s Cabin
Bill Greenwood, Beano’s Cabin Beaver
Creek Co. Bill grew up in Atlanta Ga.
cooking in his fathers restaurant
Greenwood’s on Green Street where he
found his love for pig. Bill has traveled
the country working with many notable
chefs and butchers. He joined Beano’s
Cabin in January of 2012.
Lawrenceburg, KY
@4rosesbourbon
SPOTLIGHT SPONSORS
TEMPLETON RYE
Franklin County, KY
@eaglerarelife
CUTTING
Templeton, IA
@templetonrye
&
LUXARDO
EAGLE RARE
LARGE
BLACK
Tender Belly COLORADO
@AnchorSpirits
with
Brian Busker
of Matsuhisu Vail
100% of raffle proceeds
will benefit the culinary students
helping with today’s programming
BRECKENRIDGE DISTILLERY
CHEF’S PANTRY SPONSORS
Breckenridge, CO
@breckdistillery
CHEESE BAR
CHUPITO BAR
ENJOY CRAFT AMERICAN!
SMOKED SALT + CUCUMBER
HIGH WEST WHISKEY
OYSTERS
RAPPAHANNOCK RIVER
SUPPLIED ALL THE PIGS
AT TODAY’S EVENT
-SPECIAL THANKS-
Park City, UT
@HighWest
CYPRESS GROVE
HERITAGE & MEDIA SPONSORS
Cardholders enjoy one full year of benefits at
participating restaurants and parnters around
the country. Today’s Special, Half Price T-shirts
for cardholders (maximum of two).
FIDENCIO
ROGUE CREAMERY
Arcata, CA
@CypressGrovers
Central Point, OR
@Rogue_Creamery
VERMONT CREAMERY
SPRING BROOK FARM
ILEGAL MEZCAL
100% Agave Espadín
100% Agave Espadín
CURED BOULDER
Santiago Matatlán, Oaxaca
Boulder, CO
@CuredBoulder
@FidencioMezcal
Cuajimoloyas, Oaxaca
ATLANTA FOODS
INTERNATIONAL
Mezcales de LEYENDA
MezcalPIERDE ALMAS
Sierra Madre, Oaxaca
San Baltazar Chichicapam, Oaxaca
SIGN UP AT THE MERCH BOOTH
@IlegalMezcal
BUFFALO TRACE
Frankfort, KY
@BuffaloComstock
Websterville, VT
@VermontCreamery
Reading, VT
@FarmsForCityKid
Atlanta, GA
100% Agave Angustifolia
@MezcalDeLeyenda
100% Agave
@PierdeAlmasNYC
A portion of the proceeds from
Chef’s Course Card will benefit
the James Beard Foundation.
@ beardfoundation
VAIL
THE FIFTH ANNIVERSARY TOUR