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"Since taking over the kitchen the chef shifted from imported New Zealand lamb to Colorado lamb and, for seasonal specials, sources grass-fed Colorado buffalo. He also uses cheese from Colorado goats and is experimenting with hemp for the first time because it’s local and a good source of protein—concrete examples of substituting regional ingredients to reduce footprint and support nearby producers." - Ashley Day
Alpine-style hotel with dining, spa, outdoor pool & ski access
715 W Lionshead Cir, Vail, CO 81657 Get directions