Aspen Peak - Niche Media - Aspen living at its peak
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PHOTOGRAPH BY DANIEL BAYER (VEUVE) GASTRONAUT St. Regis Aspen's Chefs Club will feature three "Best New Chefs" this winter. Veuve Clicquot will be available slopeside beginning in February. hampagne powder THE LITTLE NELL AND VEUVE CLICQUOT TAKE BAR HOPPING TO NEW HEIGHTS—AT 11,500 FEET. W hen Sabato Sagaria, food and bever- age director at The Little Nell, was told a food truck in Aspen was a "no can do," he opted for something more audacious: The Oasis, a mobile Veuve Clic q uot–branded pop-up Champagne bar to grace the slopes of Ajax. "The Oasis was inspired by a trip to LA, where I checked out the food-truck scene and pop-up restaurants," explains Sagaria. "We wanted to do something similarly spontaneous and unique, but playing to Aspen's eternal quest for fun." Beginning in February and operating through the end of Midland Baking Co.'s locally made cupcakes, muffins, scones, and pastries are available at the new Whole Foods. ski season (snow conditions permitting), the bar (operating Friday to Sunday) travels by snowcat to changing on-mountain locales; clues to its daily whereabouts are announced on The Nell's social- media outlets. Outfitted in Veuve's signature yellow hue, the bar features brut, rosé, and La Grande Dame, and a food menu includes California Caviar Company hackleback stur- geon. "It's a true expression of Aspen's joie de vivre," Sagaria adds. "There is no better place on the planet for people to toast the world than at 11,500 feet." 970-920-4600; thelittlenell.com TOQUE OF THE TOWN Culinary stars sharpen their skills at The St. Regis Aspen's Chefs Club. The change of season ushers in the next crop of "Best New Chefs" at the St. Regis Aspen Resort, home to Food & Wine magazine's inaugural restaurant, The Chefs Club. Opened in June 2012 with celebrity chefs George Mendes, Alex Seidel, James Lewis, and Susan Zemanick, the restaurant rotates its kitchen prowess biannually; this winter diners will experience cuisine by three new rising stars, including chefs Jonathan Sawyer (a 2010 winner from Ohio), Kevin Willman (a winner in 2011 from Illinois), and Jenn Louis (award winner in 2012 from Oregon). The Best New Chefs will curate a locally inspired winter menu and will make appearances throughout the season. Look for out-of-this-world pairings by Food & Wine Executive Wine Editor Ray Isle, and a daring cocktail menu by master mixologist Jim Meehan. 315 E. Dean St., 970-920-3300; chefsclubaspen.com farm to fork WHOLE FOODS OPENS ITS ROARING FORK VALLEY OUTPOST. WHOLE FOODS HAS OFFICIALLY STAKED ITS CLAIM in the Valley, and since its debut, there's been a steady stream of health-conscious shoppers. The store's design is as notable as its colorful produce; interior designer Julie Shamburger teamed with Carbondale's Robbie Williams for the local barn wood, while tin was reclaimed from a church in Salida. A color palette inspired by Colorado's seasons serves as the backdrop for various wood skis from local ski enthusiast Richard Allen. Lassoing the most attention, however, are the 30-plus local vendors. Among the standouts are four Basalt-based companies, including Barr's Granola from Jodie Barr, the In the Soup line from native Yolanda Long and ski pro Casey Puckett, Wendy Mitchell's organic Avalanche Cheese Company, and Aleece Alexander Gallagher's Midland Baking Co. Tasty Alpine avocado vinaigrette by Josh Tukman of Carbondale is also available, while most of the beef and lamb selection is from Carbondale's Crystal River Meats. Willits Town Center, 340 Reed St., Basalt, 970-927-1500; wholefoodsmarket.com AP 106 ASPENPEAK-MAGAZINE.COM