Signature restaurant dish samples, cooking demonstrations, wine tastings and more join the bluebird skies, bright sunshine and great snow at Vail Resort April 2-5 when the 18th annual Taste of Vail hits town.
Considered by Wine Spectator magazine to be one of the country’s top Spring food and wine festivals, the Taste of Vail brings about 5,000 people together to “taste the Vail Valley lifestyle” during events that show off local, regional and international culinary talent. Proceeds from the event go to charities around the Vail area.
Some of the most popular events are the Colorado Lamb Cook-Off, a mountain-top picnic and the inviting après-ski wine tastings. This year’s events also include offerings from the area’s top restaurants; cooking seminars with chefs such as Tony Aiazzi of Auerole in New York; a cigar and scotch sampling; a cocktail mix-off ; seminars on stemware, the 1997 cabernet sauvignons and German reislings; winemaker dinners every night and a wine auction.
Something new always seems to come out of the Vail event. Last year’s cocktail mix-off featured tequila and seems to have led to a surge of inventive Margaritas and other tequila drinks around the West. Last year’s People’s Choice winner, Mike Baugh from Restaurant Kelly Liken, came up with a yummy Cilantro Margarita – tequila, fresh-squeezed lime juice, ginger-lime-cilantro syrup and club soda. Top honors went to Dish restaurant’s Waterita – a less tart and refreshing mix of tequila, fresh-squeezed watermelon juice, a house-made sour mix and Grand Marnier. No details yet on what ingredient will be featured this year.
For details or to purchase tickets, go to www.tasteofvail.com.