As Temperatures Drop and Leaves Change Colors, the Luxury Rocky Mountain Resort Invites Guests to the Edge of Wild
BEAVER CREEK, Colo. – September 30, 2016 – The Ritz-Carlton, Bachelor Gulch is taking a walk on the wild side this fall and winter with the introduction of new culinary offerings. Taking cues from its bold and adventurous Rocky Mountain backdrop, the resort is showcasing the best of Colorado’s bounty with a whole animal program and a rotating wild game menu as its newest gourmet dining experiences.
With Chef Benjamin Christopher at the helm, The Ritz-Carlton, Bachelor Gulch has implemented a resort-wide whole animal program in which the culinary team embraces a “nose-to-tail” philosophy of utilizing all elements of an animal in cooking. As part of this program, Chef will craft special dishes that showcase all of the delectable parts of a particular animal – all locally pasture-raised in Colorado – including lamb, pig and more. The dishes will be unveiled throughout the course of the month in Buffalos restaurant, with each month highlighting a different animal.
Further drawing inspiration from its natural surroundings, Buffalos will be introducing a new rotating wild game menu available throughout the fall and winter seasons. Featuring game from Colorado and Wyoming, the special menu will change weekly to reflect the freshest ingredients of the moment and will be complemented by sides made with Chef’s seasonal discoveries at the market. A sample of wild game menu offerings include:
Goose with butternut pappardelle, sage crumble, pancetta
Bloody Mary Bison Hangar Steak with horseradish celeriac, asparagus, citrus celery salad
Duck Two Ways with tepary beans, masa paper, mizuna
Elk Tenderloin with herb brioche crust, aji amarillo potato puree, elderberry reduction, beet greens
Pheasant au Vin with smashed fingerling potatoes, autumn succotash
Venison Osso Bucco with gremolata, grits, haricot vert
In addition to the wild game menu, guests can enjoy a delicious private Raclette dinner experience in Anderson’s Cabin featuring items such as Elk Loin; Bison Tenderloin; Salmon Filet; Colorado Lamb Loin; House-Pickled Vegetables; Mini Baked Potato; Mountain Chimichurri; Huckleberry Chutney; and Herb Aioli. For dessert, guests can enjoy whimsical Family Style Miniature Desserts and Fireside S’mores.
Previously home to one of Bachelor Gulch’s original settlers in the 1900s, Anderson’s Cabin is adjacent to the resort and is available exclusively for events and private dining. In the fall and winter months, the cabin offers a variety of catered culinary experiences for 2-14 guests including Après-Ski; Fondue; and Raclette.
To secure a reservation at Anderson’s Cabin, as well as learn more about menu offerings, contact the Catering Sales Team at The Ritz-Carlton, Bachelor Gulch by phone at (970) 343-1098 or by email at firstname.lastname@example.org.