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Tag Archives | Aspen

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ON-MOUNTAIN DINING, SKICO-STYLE

Photograph: Aspen Snowmass

Story by Laurel Miller

On-mountain eateries aren’t generally known for their stellar food, prices or sourcing. Lucky us, then, because for over 10 years, Aspen Skiing Company (Skico) has worked to develop relationships with local and regional growers and Colorado food and drink producers. It’s an ethos largely started by former Little Nell chef Ryan Hardy, now co-owner/executive chef of Manhattan’s Charlie Bird. It’s gained traction under his former chef de cuisine, Andrew Helsley (current executive chef of Skico’s Mountain Division) and Skico culinary director Jim Butchart (he’s also the general manager at Lynn Britt Cabin at Snowmass).

Lynn Britt Cabin, set up for a Snowcat Dinner. Photograph: Aspen Snowmass

Butchart and Helsley make a progressive, powerful team when it comes to sourcing from the Western Slope foodshed. They rely upon Farm Runners, a Paonia-based distributor that direct sources from family farms to obtain seasonal produce, cheese and meat from Avalanche Cheese Company, Crystal River Meats, Rock Bottom Ranch, Raincrow Farm, Thistle Whistle Farm, Delicious Orchards, as well as bread and pastry from Louis’ Swiss Bakery, honey from Colby Farms and hybrid striped bass that’s sustainably farmed in Alamosa. Even this time of yearRead More

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Photograph: MPC Photography

WILD AT HEART: CACHE CACHE’S NATE KING FINDS FULFILLMENT IN FORAGING

Photograph: MPC Photography

Story by Laurel Miller

As a kid growing up in Sioux City, Iowa, Nate King played in the dirt, artfully assembling twigs and leaves on Frisbee “plates” and serving imaginary diners. Today, at 38, he’s still getting his hands dirty, but now it’s on Western Slope farms and in the meadows and forests around Aspen where he forages for mushrooms as a hobby, in addition to gathering other seasonal edibles like nettles, wild watercress, lamb’s quarters, rhubarb, currants, raspberries, and rose hips.

King is the longtime chef de cuisine at Aspen’s venerable Cache Cache. He first came to Aspen in 1997 to do an externship at the Caribou Club while a student at the Culinary Institute of America (CIA) in Hyde Park, New York. After he graduated, he returned to Aspen to work in some of the top kitchens in town, including The Little Nell and the late Conundrum (under James Beard Award winner George Mahaffey), before being tapped as Cache Cache’s sous chef in 2002 by executive chef Chris Lanter, who owns the restaurant with business partner Jodi Larner.

A recent porcini haul for King’s at-home use. Photograph: Nate King

Lanter still works … Read More

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