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Cozy + Elevated: Cabin Juice’s New Winter Menu

Winter vibes are delicious, clean and hearty this season at Cabin Juice. Chef de Cuisine Josiah Gordon rolled out a fresh fall/winter menu in November, calling on his rustic ranch-style roots with loads of flavor-forward elevated dishes.

Family-style meals unfold across leg of lamb, chicken and porchetta rotisseries, built to satisfy two to three hungry guests and plated with farm greens and crispy fingerlings. The secret is in the imported Italian rotisserie oven, slow roasting Colorado-sourced proteins to perfection. Hot Tip: After a long day shredding the mountain, thaw out over the chicken diavolo, thoughtfully spiced with paprika, coriander and fennel seed — it’s one of the best things you can eat in winter, chef says.

Chef Gordon is setting the brand standard for Gravity Haus food quality backed by years in upscale kitchens that include Estes Park’s Stanley Hotel and Aspen’s Meat & Cheese. Raised on a Kentucky farm, chef was one of five kids in a three-bedroom home flanked by a three-acre garden. Harvesting, hunting, fishing and breaking down meat from the farm’s rabbits, chickens and hogs were regular chores.

“I was living the cutting-edge farm-to-table life before it was trending,” he says. “It’s time we go back to the 1940s, before microwaves were invented, and relearn how to really cook.”

Chef Gordon landed at Cabin Juice in September by way of Sorrel River Ranch in Moab and is embracing the cozy, ski lodge feel and approachable shared dining experience cultivated in his new Breckenridge kitchen.

Cabin Juice — named for the owner’s love of gathering with friends post adventure and swapping stories over toddies — swirls around a romantic mountain buzz set off by a floor-to-ceiling fireplace, repurposed chairlifts and plenty of pine, plaid and on-trend antlers. 

The spacious gathering point all comes together in a chic high alpine scene where dinner can be casually enjoyed in ski pants and a whimsical bar program hinges on hilarious Dumb and Dumber references. Sip on a “Big Gulps, Huh?” — the gin and tonic with grapefruit and pink peppercorn is an instant classic.

This winter, the kitchen team is stoked on its innovative weekend brunch and daily après ski menu. Local and Gravity Haus member favorites like the fried zucchini with cotija and local honey and the grass-fed cheeseburger with harissa aioli remain as year-round staples. New cold-weather dishes promise to leave diners satiated and smiling.

Chef Gordon’s top three must-try dishes this ski season:

1. Small Plate: Braised Pork Belly

The housemade kimchi adds a kick while the acid in the salsa verde plays off the tender yet crispy pork belly. Chef puts a 3.5-hour braise on the pork, presses it overnight, cuts it in the morning and then flash fries the delicate chunks for a melt-in-your-mouth umami experience.

2. Large Plate: Striped Bass

This fresh fish sourced from Alamosa, Colorado is pan seared with chili oil and served with grilled baby carrots with coriander and cumin and a smooth celery root puree.

3. Side Dish: Curried Collard Greens

Gluten-free and dairy-free, this earthy feel-good option sings in coconut green curry.

Additional dinner favorites include the wild mushroom papardelle with heirloom tomatoes and the white bean and chicken chili with corn and crema. For breakfast and brunch, don’t miss the fluffy and rich Haus quiche, lemon ricotta avocado toast and the biscuit benny with poached eggs, porchetta and green chile hollandaise.

View the full Cabin Juice menu lineup.

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