Taste of Steamboat

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A Taste of Steamboat

Seven thousand feet up in the Colorado Rockies, nestled quietly below one of the largest ski mountains in North America, sits Steamboat Springs, home of more winter Olympians than any other town in North America. It is also home to many great chefs and cooking enthusiasts. Our ranching heritage, abundant wildlife and fish habitat have been responsible for countless great meals since our town incorporated in 1900. Now…with global culinary connectivity we have the finest of all things culinary at our finger tips. Tonight we celebrate all things Steamboat and Colorado with Rainbow Trout, Colorado Lamb, North American Elk and of course Strawberries, like the ones that used to come out of Strawberry Park.

Grilled Rainbow Trout with Orange Saffron Buerre Blanc
Fresh vibrant flavors from the citrus, saffron, a splash of rice vinegar and sweet butter almost bring the trout back to life!

Pan Griddled Colorado Lamb Loin Chops
Center cut lamb loin chops pan griddled and brushed with garlic and olive oil with fresh rosemary brushes. The chops are placed on top of a salad of fresh Mache, cucumber, tomato and feta cheese with a fresh balsamic vinaigrette.

North American Elk Tenderloin, Morel Mushroom Demi Glace and Truffled Mashed Potatoes
“The King of Meats” Elk tenderloin medallions grilled and topped with a rich demi-glace infused with mystical morel mushrooms. Served next to a mound of russet mashed potatoes drizzled with white truffle olive oil.

Zabaglione with Fresh Strawberries
Zabaglione [zah-bahl-YOH-nay], is a famous Italian dessert that is usually served with sliced fresh fruit or berries. The French refer to this as Sabayon and it is used as a dessert or a sauce. It is light and refreshing and perfect as warm weather dessert.