Aspen Peak - Niche Media - Aspen living at its peak
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CURATED COCKTAILS Toast après outdoor summer pursuits with these pairings. Biking up Independence Pass: Duncan Clauss, founder-owner of Aspen Brewing Company, suggests Independence Pass Ale. "It's a refreshing IPA that's strong enough to ease leg pain. Or This Season's Blonde is lighter and refreshing." Aspen Brewing Company, 304 E. Hopkins Ave., 970-920-2739; aspenbrewingcompany.com A nighttime concert at the Benedict Music Tent: Aspen Meadows Resort mixologist Chris Becker favors the Iced Peach Toddy at Plato's: Leopold Bros. Rocky Mountain Peach Whiskey, fresh lemon juice, and honey, served on ice with a lemon twist. It's sweet, he says, but the whiskey staves off the evening chill. Plato's, 845 Meadows Road, 970-925- 4240; platosaspen.com Hiking Aspen Mountain: The St. Regis's sommelier Paul Alexander opts for the Scassino Chianti Classico from Terrabianca. He says, "Its balanced bitterness, earthiness, and smoky flavors bring us back to a rural, rustic life." The St. Regis Aspen Resort, 315 E. Dean St., 970-920-3300; stregisaspen.com Element of Surprise WITH A NEW CHEF AT THE HELM AND A TOPNOTCH WINE CELLAR, THE LITTLE NELL'S NEWEST RESTAURANT DELIVERS SUNKISSED MEALS INSPIRED BY GAME AND GARDEN. BY AMIEE WHITE BEAZLEY D ining at The Little Nell hotel is just as celebrated as its five-star accommoda- tions. Its signature restaurant, Element 47, combines haute cuisine with wines selected from its 20,000-bottle cellar, which has consistently been honored as one of the best in the nation by Wine Spectator and nominated for Outstanding Wine Program by the James Beard Foundation. Executive Chef Bryan Moscatello returns to Aspen and The Little Nell after tak- ing a decadelong break to helm kitchens elsewhere, including at Adega in Denver, for which he was named Food & Wine's Best New Chef in 2003. Moscatello notes that he and chef de cuisine Kyle Robinson have changes in store for Element 47 diners, including a richer, heartier menu that places greater emphasis on the restaurant's mountain roots. (One not-to-miss dish is Moscatello's golden watermelon and golden beet borscht, and pickled ramps pop up throughout the summer menu.) "This is handcrafted alpine American cuisine with modern sensibilities," he says. "We live in a playground in Aspen, and our guests come in and they're hungry." With the help of Robinson, who is in charge of sourcing local ingredients, Element 47 utilizes a variety of area farms, including organic produce grown in the nearby towns of Paonia and Hotchkiss, Colorado. "There is a little more weight to my approach," says Moscatello, "but f lavors are still very bright and there is a lot of acidity." And as the perfect complement to Moscatello's fare, try the Moscow Mule, made with Woody Creek potato vodka, house-made ginger beer, and fresh lime, served in a copper mug. 675 E. Durant Ave., 970-920-6330; element47aspen.com AP Element 47's roasted venison loin with carrots, black garlic, kumquats, and arugula; Executive Chef Bryan Moscatello (BELOW). Iced Peach Toddy at Plato's. TOP Master Sommeliers 104 ASPENPEAK-MAGAZINE.COM BEST EATS 099-110_AP_ST_BestEats_V2_SUM_FALL_14.indd 104 5/6/14 6:58 PM