A beloved recipe, this Bacon Butternut Bisque was created by Chef Richard Scarzello. It presents thick and rich flavors and has become a staple item for the Sugarbush Resort après ski crowd that comes for excellent food and entertainment at “The Big Picture,” a movie theater, event space and fulltime restaurant in Waitsfield, Vermont.
Recently, with a couple of new Vail Valley friends, I pickled and preserved for the first time. We chopped and diced, sliced and peeled many different vegetables and fruits for our canning extravaganza! We started with pickling: bread and butter style, as well as not-so-ordinary dill. Next, we aimed to make some jam – triple berry and strawberry, primarily.
Harley & Bucks, in Eden, Utah by Powder Mountain skiing, features classic American cuisine and spectacular views of the Ogden Valley Mountains and Pineview Reservoir. In the Ski Town Soups cookbook, Chef Craig Bonham shares his Roasted Tomato Bisque recipe, which he recommends pairing with a helping of the Lobster Mac & Cheese. Enjoy the recipe!
Larkspur Restaurant, in Vail, Colorado, showcases an outstanding soup recipe in the Ski Town Soups cookbook - Celery and Leek Potage with Glazed Short Rib, Lentil Du Puy and Tuscan Oil. In this soup presentation, you stylishly ladle some lentils into the center of the soup bowl and place warmed short rib cubes on top.