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Tag Archives | Avalanche Cheese Company

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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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A Goaty Getaway

Story and recipe by Laurel Miller

Ten years ago, most people would have scratched their heads in befuddlement if you asked them about agritourism. Back then, the European tradition of tourists paying to stay at a working farm, ranch, or winery was just making its way to the U.S. Times have changed, however, and today culinary tourism is the fastest-growing sector of the domestic travel industry, of which farm stays are a major component.

In the Aspen area, we have a few agritourism options to choose from, with the newest coming from cheesemaker Wendy Mitchell of the award-winning Avalanche Cheese Company (Mitchell also owns the wonderful new Aspen restaurant/farm shop, Meat & Cheese, profiled in our Winter ’15 issue). While the creamery is located in Basalt, Mitchell and her husband Todd own a 130-acre farm in Paonia, where the dairy is based. Until last year, the couple and their two children divided their time between their home in Aspen and a historic cabin they renovated on the farm. But Mitchell—a born entrepreneur if ever there was one—wanted to give agritourism a go, and so the cabin has become a year-round rental property that can accommodate up to … Read More

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