Stay Cozy Between Ski Laps this Winter with Clean Comfort Fuel
Chef Josiah and the Cabin Juice crew have curated a special seasonal menu centered around cozy comfort and Colorado-sourced fare. Put these five meals on your Breckenridge restaurant radar this season.
Cabin Juice’s new winter menu is filled with hearty après ski and winter dinners.
Cabin Juice Chef de Cuisine Josiah Gordon has rolled out a delicious new winter menu, bringing in rich, robust flavors and letting clean Colorado ranch and farm ingredients shine through.
Raised on a Kentucky farm, Chef Josiah grew up harvesting a three-acre garden, hunting, fishing and breaking down meat from the farm’s rabbits, chickens and hogs. After polishing his craft in upscale kitchens at Estes Park’s Stanley Hotel and Aspen’s Meat & Cheese, Chef brings the farm-to-table life to Cabin Juice diners through dishes that promise to warm from the inside out all season.
Dig into these five Cabin Juice winter menu superstars.
1. Honey Chipotle Shrimp
This sustainably sourced starter checks all the Gravity Haus mission boxes: It’s good for you, it’s good for the planet and it provides an amazing experience. Chef Josiah recommends the flavorful app as a satisfying post-ski snack best enjoyed with a Colorado beer. Cherish U/15 wild-caught gulf shrimp in a rich, mole-like guaillo chile sauce finished with honey and lime and served with toasted baguette.
2. Mushroom Toast
Shitake, cremini and oyster mushrooms are lightly sautéed and deglazed with white wine before they’re finished with lemon and sea salt. Chef allows the natural flavor of the mushrooms to sing, inviting in grounding, earthy qualities. The dish is served with housemade ricotta, roasted heirlooms and grilled sourdough.
3. Poached Pear and Brie Salad
Fresh and divine, this winter salad evokes snug fireside comfort with maple-candied walnuts and almonds, pears poached in apple cider vinegar and a double cream French brie. The levels of rich to sweet to creamy are a real treat. A light champagne vinaigrette crowns the crave-worthy salad.
5. Short Rib Pappardelle
Colorado-ranched short rib is braised for eight hours and shredded before meeting a smooth poblano cream sauce. The decadent mix is piled into pappardelle noodle nests handmade in Denver and then topped with pecorino cheese. After a big day skiing deep powder, this is the warming, nourishing dinner you need.
These are just a few of the new menu highlights. Save room for the rest of the Cabin Juice winter menu and nosh on our butternut bisque, herb crusted rack of lamb, Colorado striped bass, butternut “steak” and so much more. Cheers to winter!