What are your favorite ingredients?

Making salumi, sausage, cheeses, dumplings, braising and game. Stylistically, I follow a three-component rule: 1. There is the center of plate (not always meat any longer); 2. There is an accompaniment that compliments (think arugula and artichokes with grilled chicken); 3. Then there is a seasoning vehicle, citronette, vinaigrette, butter, jus, marinade, aioli, stock reduction, chimichurri et al. Anything else is fluff, but sometimes a little clever tweak can set your product apart from the pack.

Where does your inspiration comes from?

I am inspired by my profession because it allows me to apply the sciences, teaching, creativity, logistical planning, art and business skills. It’s super right/left brain operating and I’m always on the move. Plus, there is a certain fluidity and unpredictability, perhaps even sense of lawlessness that demands spontaneity. It’s exciting and fun!

Tavern on the Square

Paul J. Wade, Executive Chef

The Arrabelle at Vail Square, a RockResort

970.754.7788  |  thevailcollection.com/tavern-on-the-square