Five RockResorts Chefs Invited to the James Beard House
DENVER, CO, February 9, 2006. The best of the west came together at the James Beard House in January as five RockResorts chefs created tantalizing flavors for guests at the prestigious New York City culinary institution. Executive Chef Fabrice Beaudoin from The Lodge & Spa at Cordillera in Edwards, CO; Executive Sous Chef Steve Topple from The Lodge at Vail in CO; Executive Chef Rahm Fama from La Posada de Santa Fe Resort & Spa in Santa Fe, NM; Pastry Chef Francois Gaertner from The Lodge at Rancho Mirage in Palm Springs, CA and Executive Chef Kevin Humphreys from Snake River Lodge & Spa in Jackson Hole, WY showcased their combined and individual talents to create a delightful menu.
Guests at the Beard House experienced an incredible meal, which started with appetizers such as Beet Marinated Wild King Gravlax with Mustard Blini, Lobster and Pancetta Salad and Peppered Venison Tenderloin with Celery Root Remoulade and Huckleberry Glaze.
The five-course main event featured Chef Topple's Colorado Oxtail Raviolis with Sage Sweet Potato Puree with Caramelized Pearl Onion Jus; Kevin Humphrey's Porcini Dusted Steelhead Salisfy, Wild Boar Bacon, Brussels Sprouts with Lemon and Garlic Vinaigrette; Braised Buffalo Short Rib with Dayboat Scallops and Haystack Goat Cheese and Brioche Pudding from Chef Fabrice Beaudoin as well as Oven Seared Breast of Squab, Gala Apple "Pie ala mode" with Foie Gras Nage by Chef Rahm Fama. As a finale, Chef Francois Gaertner created a Star Anis Poached Pear with Pecan Cranberry Sable Guanaja Chocolate Cream and Caramel Yuzu Sauce.
Each course was complemented with select wines from Constellation Wines U.S.
"It is a great honor for our chefs to be invited to the James Beard House and we are delighted that we were able to bring a small taste of our resorts' award-winning dining experience to the discerning guests at the Beard House," said Edward Mace, president of RockResorts.
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