Eat + Drink

Beaver Creek's "In The Kitchen" Series Goes Behind the Scenes with Classic Italian

The hottest ticket at this weekend's Beaver Creek Wine & Spirits Festival? One-on-one time in Toscanini's kitchen with the executive chef preparing an unforgettable meal.

By Kirsten Dobroth July 9, 2018

Chef Brian Ackerman takes guests behind the scenes at Beaver Creek's first "In the Kitchen" event at Splendido.

It's not every day that you get a peek behind the scenes at some of the valley's swankiest dining establishments—let alone a chance for some one-on-one time with the chef as he prepares your meal. Beaver Creek Resort's "In the Kitchen" series (the latest addition to the end-of-summer  Wine & Spirits Festival) does just that, previewing each luncheon feast with an exclusive chef-led cooking demonstration in the back of the house where the culinary magic happens. The best part? Take-home menus with recipes included for you to wow your next dinner party guests. 

At June's inaugural "In the Kitchen" luncheon at Beaver Creek's Splendido, Chef Brian Ackerman created (and guests sampled) an heirloom tomato salad with paella. Up next (Friday, July 13; 11:30 a.m. to 1:30 p.m., $85 per person): Chef John Zavoral prepares classic mozzarella appetizers in his kitchen at Toscanini, followed in the dining room by a main course of tagliatelle with lamb, beef, & pork bolognese, plum tomatoes, parmesan, and crispy sage, paired with pours of Italian reds. "It’s a nice, intimate setting with a lot of guest interaction," says Zavoral. "I enjoy telling stories about famous chefs, pasta, [and] old cooking stories about why dishes are named like they are."

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