Put these elevated field-to-fork dishes on your list.
Cabin Juice and Slope Room executive chefs share what they’re most excited about from their newly released summer menus.
Location: Cabin Juice, Gravity Haus Breckenridge
Source: Chef Josiah
1. Small Plate: Colorado Caprese
Chef is pumped about this garden-fresh pleasure. The colorful shared plate screams summer with Palisade-sourced heirloom tomatoes, creamy haus-made ricotta, Thai basil, peppery arugula and an earthy quinoa-farro crumble in a red wine reduction. Crunch into the grilled sourdough and enjoy.
2. Small Plate: Poached Beet Salad
A lot of people dislike beets because they don’t know how to cook them, Chef Josiah says. He’s confident this dish will convert haters with diced beets from Western Slope farms (he poaches them in OJ and bay leaf) mingling with lively summertime flavors like pomegranate and blood orange and mellowed with a creamy goat cheese from Haystack Mountain Creamery out of Longmont.
3. Large Plate: U-10 Diver Scallops
Cabin Juice’s most popular entrée, these plump scallops are caught by divers and served seared with sunchoke chips (they taste like salty sunflower seeds), charred graffiti cauliflower and parsnip puree. A bright, citrusy lemon beurre blanc brings it all together.
4. Large Plate: Alaskan Wild Caught Black Cod
Sourced from Breckenridge purveyor Sierra Gale Seafoods, this thick white flaky fish is flown in straight from Alaska. Colorado sautéed bok choy and roasted carrots join the fish in a delectable traditional Chinese garlic oyster sauce.
5. Large Plate: Rack of Elk
Since the launch of the summer menu on Memorial Day, Chef says this dish has been the star of the show. A slightly sweet Montana huckleberry compote pairs perfectly with the savory saltiness of the coin-cut elk. Roasted turnips sourced from Fort Collins farmers and Israeli couscous deglazed with white wine and finished with pine nut butter round out the dish.
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Location: Slope Room, Gravity Haus Vail
Source: Chef Alberto
1. To Start: Farm Fresh Vegetable Curry
With a new summer menu dropping June 6, Chef Alberto went with a new take on classic crudité introducing this unique dip concept. The Northern India-style creamy curry spread is served alongside radish celeriac, carrots and a bounty of the season’s freshest veggies picked that morning from Palisade’s Early Morning Orchard.
2. Salad: Beet + Tomato
Colorado-grown beets and the season’s best heirloom tomatoes dance together in this simple straightforward dish. Expect clean flavors, a pretty layout and just a hint of zing from the white balsamic vinegar.
3. Entrée: Colorado Rack of Lamb
New for summer, this German-style lamb dish is presented as T-bone chops with a sharp beet sauerkraut and playful spatzle. A refreshing dose of mint and mustard jus awaken taste buds and harmonize the plate.
4. Entrée: Alamosa Striped Bass
Sustainably sourced in Southern Colorado, this farm-raised bass is delicately fileted and pan seared with the skin on. A pepper relish and garden cilantro invigorate ancient grain quinoa from Keen One out of Boulder and a Szechuan glaze adds an exotic finish.
5. Side: Foraged Mushroom
In this ala carte side dish, chef takes a whole flowered Maitaki mushroom sourced from Fruita and creates a vinaigrette sauce from the under parts of the mushroom, incorporating black garlic and sesame seaweed spice for a lovely vegetarian treat.
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CHEERS! WE’LL SEE YOU THIS SUMMER.