Beaver Creek FOOD & WINE Weekend

January 24-27, 2013

Eat. Drink. Ski.

Join FOOD & WINE magazine and some of the country’s top culinary talent this winter in breath-taking Beaver Creek, Colorado, for four unforgettable days of food, wine and fun. Set at the base of a World Cup mountain, the Beaver Creek Food & Wine Weekend offers interactive cooking demonstrations, innovative wine and spirits events, gourmet wine pairing dinners and endless hours of phenomenal skiing.

The weekend kicks off with the Meet the Chefs Reception, as guests rub shoulders with the chefs, and wraps with the Celebrity Chef Ski Race & Brunch, where several chefs will raise money for their favorite charities, but only one will walk away with the gold. Other highlights include the Snowshoe & Gourmet Lunch, a guided tour where guests can work up an appetite and then eat heartily, and the afternoon Après-Ski Burgers & Beers, hosted by Texas barbecue superstar chef Tim Love. New this year: Ski. Eat. Ski, where skiers of all levels can tackle the mountain - and then a luxurious lunch.

Don’t miss a minute of this fantastic, food-centric weekend - or a single run.

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Beaver Creek FOOD & WINE Weekend - Event Descriptions

Thursday, January 24, 2013

Meet the Chefs Reception: 6PM-9PM
Join us for a casual cocktail reception where you’ll have the opportunity to mix and mingle with celebrity chefs and local talent as we officially kick off the weekend and welcome everyone to the mountain. Sample Colorado-style hors d'oeuvres prepared by Beaver Creek’s host chefs along with drinks from the weekend’s wine, spirits and beer sponsors.

Event Location: Black Diamond Bistro (Located in The Charter at Beaver Creek)
Price: $75 per person

Friday, January 25, 2013

Snowshoe & Gourmet Lunch: 9:30AM-2PM
Enjoy one of Beaver Creek's best-kept secrets—the secluded Beaver Creek Nordic Sports Center and McCoy Park—on a guided snowshoe tour. You’ll return ready for a multicourse lunch, with wine pairings, prepared by FOOD & WINE Best New Chef Alex Seidel and Grouse Mountain Grill executive chef David Gutowski.

Event Location: Beaver Creek Nordic Center & McCoy Park. Lunch will take place at Grouse Mountain Grill.
Price: $135 per person
* All equipment and lift access provided with ticket

Relax & Rejuvenate with Clarisonic: 10AM-6PM
When you're not on the slopes, unwind at the Allegria Spa at the Park Hyatt Beaver Creek with complimentary Clarisonic facials. Enjoy the 15-minute facial followed by a makeup touch-up. To book your appointment, call the Allegria Spa at 970-748-7500.

Event Location: Allegria Spa at the Park Hyatt
Price: Complimentary

Cooking Demonstration & Lunch with FOOD & WINE’s Gail Simmons: 11AM-2PM
With this exclusive cooking class, guests will have a front-row seat as FOOD & WINE’s Gail Simmons takes over Splendido at the Chateau’s spectacular demonstration kitchen. This one-of-a-kind event winds down with a convivial lunch, where guests will feast on whatever Gail cooks up, paired with exquisite wines.

Event Location: Splendido at the Chateau
Price: $130 per person

Après-Ski Burgers & Beers: 2PM-5PM
This après-ski event elevates traditional burgers and beers with help from some of the best grill chefs in the business: Texas grill master Tim Love and Spike Mendelsohn from BRAVO’s Top Chef share the grill with Beaver Creek’s Jay McCarthy and Christian Apetz.

Event Location: McCoys at the Park Hyatt Beaver Creek Resort & Spa (Private Dining Room)
Price: $50 per person

Dinner at Allie’s Cabin with Guest Chef John Besh - Friends of James Beard Benefit Dinner: 7PM-10PM
FOOD & WINE Best New Chef John Besh and Kirk Weems, the executive chef of Allie’s Cabin, host an exclusive dinner, where the meal will be paired with exquisite wines. A portion of the proceeds will be donated to the James Beard Foundation.

Event Location: Allie's Cabin on Beaver Creek Mountain.
Price: $200 per person

Dinner at Splendido with Guest Chef Sam Talbot: 7PM-10PM
Splendido’s executive chef, David Walford, and Top Chef’s Sam Talbot, share the kitchen and serve a delectable multi-course dinner; each course will be paired with the perfect wine. A portion of the proceeds will be donated to the Bright Future Foundation.

Event Location: Splendido at the Chateau
Price: $200 per person

Saturday, January 26, 2013

Ski. Eat. Ski: 9:30AM-2PM
Tackle the mountain with the help of Beaver Creek's experienced ski guides. After working up an appetite, indulge in a gourmet lunch prepared by FOOD & WINE Best New Chef John Besh.

Event Location: Meet at the Centennial Express Chairlift (#6) at the base of Beaver Creek Mountain. Lunch will take place at the Ritz-Carlton, Bachelor Gulch Village.
Price: $120 per person
* Does NOT include a lift ticket

Relax & Rejuvenate with Clarisonic: 10AM-6PM
When you're not on the slopes, unwind at the Allegria Spa at the Park Hyatt Beaver Creek with complimentary Clarisonic facials. Enjoy the 15-minute facial followed by a makeup touch-up. To book your appointment, call the Allegria Spa at 970-748-7500.

Event Location: Allegria Spa at the Park Hyatt
Price: Complimentary

On Stage with FOOD & WINE's Gail Simmons: 11AM-2PM
FOOD & WINE’s Gail Simmons and chef Christian Apetz from Beaver Creek’s Mountainside Bar & Grill team up for a lively interactive cooking demonstration on the stage of Beaver Creek’s Vilar Performing Arts Center. Guests will be treated to a multi-course luncheon with premier wine pairings.

Event Location: Vilar Performing Arts Center
Price: $115 per person

Après-Ski Wine Down: 2PM-5PM
After a day on the slopes, sample wines from around the world at this unique wine tasting, hosted by wine expert Anthony Giglio.

Event Location: 8100 Mountainside Bar & Grill at the Park Hyatt Beaver Creek Resort & Spa (Private Dining Room)
Price: $50 per person

Grand Tasting: 7PM-10PM
The Grand Tasting is the “Don’t Miss It!” event at the Beaver Creek Food & Wine Weekend. The best chefs in Beaver Creek are joined by celebrity chefs from around the country to delight you with the ultimate tasting experience. Enjoy, wine, spirits, music and mingling at the weekend’s premier party.

Event Location: Ford Hall at the Park Hyatt Beaver Creek Resort & Spa
Price: $150 per person

Sunday, January 27, 2013

Sunday Funday! Celebrity Chef Ski Race & Brunch: 10AM-11:30AM (Ski Race) / 11AM-2PM (Brunch)
Can these chefs dish it out on the downhill? Help celebrity chefs and Beaver Creek favorites raise money for their favorite charities during this one-of-a-kind event on the Beaver Creek’s Haymeadow Custom Race course.

The four spots per chef’s team are only available to the highest bidder! Bidding will OPEN January 1st, 2013 and CLOSE January 23rd, 2013 at 9PM MST. Spectators can stand at the base of the course or take a complimentary ride up the Buckaroo Express Gondola (foot passengers only) to watch the start of the race, and then tuck into a sumptuous brunch prepared by the incredible chefs at the Beaver Creek Chophouse. As you eat, enjoy the post-race ceremonies—where the fastest chefs will take the podium.

Event Location: Ski Race will take place on Beaver Creek Mountain at 10AM. Brunch will be held at the Beaver Creek Chophouse starting at 11:00 a.m.
Race Minimum Bid: $175 (includes brunch and a lift ticket). Net proceeds from the race will benefit each team captain chef’s foundation or charity of choice. Click Here to start bidding!
Brunch Only Price: $50 per person

Beaver Creek FOOD & WINE Weekend - Exclusive Event and Lodging Packages!

American Express Platinum Package

The weekend begins on Thursday with a Meet-the-Chefs reception. Before the official event, mix with chefs at a private American Express only reception. Meet John Besh, Tim Love, Gail Simmons, & more.

The next day, Friday, choose between a morning on the slopes or a Snowshoe & Gourmet Lunch with FOOD & WINE Best New Chef Alex Seidel and Grouse Mountain Grill chef David Gutowski. Relax in reserved seats during the Aprés-Ski Burgers & Beers hosted by Texas grill master Tim Love & Spike Mendelsohn from BRAVO's Top Chef. Later enjoy a meal prepared by John Besh and spend time with some of the weekend's celebrity chefs.

Saturday hit the mountain again or enjoy an interactive cooking demo with FOOD & WINE's Gail Simmons followed by a luncheon. Spend time by the fire during the Aprés-Ski Wine down with wine expert, Anthony Giglio. Sample food from the best chefs in Beaver Creek and celebrity chefs at the Grand Tasting.

The weekend will finish with the Celebrity Chef Ski Race on Sunday, where you enjoy VIP seats and a finale brunch to follow.

To Book this package, please call Beaver Creek Central Reservations and provide promo-code BCF&W1 at: (800) 932-8563

American Express Green Package

Take advantage of 15% off nightly room rates at The Osprey at Beaver Creek; Travel + Leisure's #1 Top Resort in the United States for 2012. In addition to the lodging discount, enjoy a gourmet wine and cheese selection upon your arrival, and a signature Wine Stopper from the weekend plus 20% of Beaver Creek FOOD & WINE Weekend event tickets, with exclusive access to the special events listed below; one ticket for each of the events:

Thursday		Meet the Chefs Reception
Friday		Apres-Ski Burgers & Beer Dinner at Splendido at the Chateau
Saturday		ON Stage with FOOD & WINE's Gail Simmons Apres-Ski Wine Down FOOD & WINE Grand Tasting
Sunday		Sunday Funday Brunch

Restrictions: Must secure lodging (min 4 Nights) in order to receive ticketing package

To Book this package, please call Beaver Creek Central Reservations and provide promo-code BCF&W2 at: (800) 932-8563

Beaver Creek Food & Wine Weekend Package

Beaver Creek FOOD & WINE Weekend - Culinary Talent

		Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on BRAVO’s Emmy-winning series Top Chef. Now entering its tenth season, Top Chef is rated the #1 food show on cable television. Most recently, Gail became the host of Top Chef: Just Desserts, Bravo’s pastry-focused spin-off of the Top Chef franchise, which aired its second season in the fall of 2011. Born and raised in Toronto, Canada, Gail moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants, and worked for esteemed food critic Jeffrey Steingarten at Vogue. Throughout her career, Gail has contributed to several cookbooks, including It Must’ve Been Something I Ate by Steingarten, Chef Daniel Boulud: Cooking in New York City and The New American Chef, by Andrew Dornenburg and Karen Page. Gail’s first book, her very own memoir titled Talking With My Mouth Full, was published by Hyperion in February 2012.
		John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time. Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food. His nine acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, American Sector, Soda Shop, Domenica and Borgne) celebrate the bounty and traditions of the region. From the outset of his career, Besh’s talent and drive have earned him continuous kudos: Food & Wine named him one of the “Top 10 Best New Chefs in America,” and he won the coveted James Beard Award for Best Chef of the Southeast in 2006. In 2009, he was awarded Food Arts’ Silver Spoon Award for revitalizing the culinary legacy of New Orleans. His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being a 2012 James Beard Nominee for Best National Restaurant. Besh’s two cookbooks, My New Orleans (October 2009) and My Family Table in (November 2011) were each recognized with an IACP Award. He hosts two national public television cooking shows based on the books, “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table,” which will debut in April 2013. The John Besh Foundation, founded in 2011, works to protect and preserve the culinary heritage and foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and microloans for local farmers."
		Sam Talbot is a Chef, Restaurateur, Author and TV personality and currently the host of AOL’s GMC “Trade Secrets”. He is the former Executive Chef of both The Surf Lodge in Montauk, New York and Imperial No. Nine the sustainable seafood restaurant located in the Mondrian Soho Hotel in New York City. Under Sam’s stewardship, the restaurant received two stars from New York Magazine, a 25 rating in Zagat and was a Michelin Guide-recommended destination. He is also the author of “The Sweet Life: Diabetes without Boundaries,” which was published last fall by Rodale Books. It was immediately nominated for a IACP Award. Sam is at the forefront of the ‘integrative kitchen’ movement, which seeks to break down the walls between the way we eat and the way we live. When conceiving dishes, Sam keeps a few simple questions in mind: What is the food? Who’s eating it? Where? When? Under what circumstances? Sam’s approach to cooking is to understand how all these questions—and their answers interconnect.
		Alex Seidel, now Chef/Owner of Fruition Restaurant, began his culinary career at age 14 in his home state of Wisconsin. He quickly moved from the line to Sous Chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class. Seidel opened his first restaurant, Fruition, in the historic 7th Avenue district tucked between downtown Denver and Cherry Creek. Fruition quickly became popular with a 3 1/2 star rating in the Denver Post. In June of 2007, Gourmet Magazine featured Alex’s new eatery, noting, “Fruition has opened a whole new chapter for Denver.” The next month, Denver’s 5280 Magazine rated Fruition with four stars. “Spectacular technique, innovation and precision define this dining destination that is destined to become a superstar in the metro area”. Gayot.com rated Fruition as one of the top 10 new restaurants in the U.S. for 2007, along with World-renowned Chefs such as Gordon Ramsay, David Burke and Michel Richard. Zagat Guide has honored Fruition by rating the food the highest in the state of Colorado. Seidel has been recognized by the James Beard Foundation with several nominations for “Best Chef Southwest” and also an invitation to cook for the 20th Anniversary “Dinners across America.” Alex has been named “Chef of the year” in Denver by 5280 magazine in 2008 and Denver magazine in 2009. Just recently, Food and Wine Magazine named Alex Seidel as one of its 2010 “Best New Chefs in America”.
		Fort Worth, Texas chef Tim Love is known as much for his freewheeling personality as his signature urban western cuisine. As chef and owner of The Woodshed Smokehouse, The Lonesome Dove Western Bistro, and The Love Shack, his inspired and innovative dishes have earned critical and popular acclaim. In 2000, Love opened The Lonesome Dove Western Bistro in the historic Fort Worth Stockyards district, earning his reputation as a veritable meat master for his preparations of everything from steaks to rabbit, and even rattlesnake. In 2007, Love opened a classic burger joint called The Love Shack, also in the Stockyards, which was followed by two additional locations in Texas. In 2012, Love opened The Woodshed Smokehouse on the banks of the Trinity River in Fort Worth. This unique restaurant is chef Tim Love's homage to all things grilled, roasted, and slow-cooked Through his restaurants and work in the community for such causes as Burgers 4 Babies in support of Fort Worth's NICU Helping Hands Foundation or Spoons Across America, Love always tries to make his fans and family proud. His charm and southern hospitality are always on display, whether it's at his restaurants, on TV, or at culinary events and cultural festivals around the world such as the South Beach Wine & Food Festival, the Austin Food & Wine Festival, and as the official chef of Austin City Limits.
		In January of 2004 Spike Mendelsohn started his formal education at the Culinary Institute of America and was awarded the school’s top scholarship, the Francis Roth Leadership Award. For his externship he sought a position with chef Gerard Boyer at the famous Restaurant Les Crayeres in Reims, France. He went on to work for Thomas Keller at Bouchon, the Maccioni Family at the famed Le Cirque and Drew Nieporent of the Myriad Restaurant Group. Spike then tried his hand at competitive food TV, starring in season 4 of Bravo’s Top Chef. He was later asked to be part of Top Chef All-Stars and then most recently Food Network’s Next Iron Chef: Super Chefs in 2011. He’s currently a contributor to The Early Show on CBS. His current full-time passion has been his acclaimed restaurants, Good Stuff Eatery and We, The Pizza, which stand side by side in Washington, D.C.,’s Capitol Hill section.
		Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He is a journalist, sommelier, educator, author and raconteur who has written several books, including three editions of the annual FOOD & WINE Wine Guide review of 1,000+ wines; five editions of the enormously popular Mr. Boston Official Bartender’s Guide, and his highly-regarded first book, Cocktails in New York. Throughout his career Anthony has attracted countless fans and admirers nationally, all of whom appreciate his sense of humor as much as they do his insight and his perspective, which is that wine is best regarded as a pleasure, not a problem. Giglio is currently a wine correspondent for CBS News Radio as well as the wine columnist for La Cucina Italiana, the American edition of Italy’s most prestigious magazine dedicated to gastronomy. Giglio is the longtime “Online Sommelier” for the FOOD & WINE Magazine’s Connoisseur Club, as well as for Departures Magazine’s Reserve Wine Club.

		Executive Chef David Gutowski GROUSE MOUNTAIN GRILL Executive Chef, David Gutowski is from Peekskill, New York. He is a graduate of the Culinary Institute of America in Hyde Park, New York. After an externship in Telluride, Colorado, David spent three years as the Sous Chef of the popular and upscale Beanos Cabin on Beaver Creek Mountain. He was part of the opening staff of The Ritz Carlton Bachelor Gulch, worked in pastry at the St. Thomas Ritz Carlton, M bistro at the Ritz Carlton New Orleans, Atlanta’s Ritz Carlton Buckhead and Key Biscayne’s Ritz Carlton. David began at privately owned Grouse Mountain Grill, Beaver Creek, as Sous Chef in June of 2007 and was promoted to Executive Chef in September, 2009. David’s cooking style is contemporary with a regional focus with everything, including the bread, pastas, sausages and pastries, made in house. He maintains a local garden for some of the restaurant’s produce in the summer. Chef David is honored to have been an invited featured Guest Chef at The James Beard House in Manhattan on September 27, 2012
		General Manager/Executive Chef David Walford SPLENDIDO AT THE CHATEAU Chef David Walford is a seasoned craftsman who has spent the last 30 years immersed in the culture of the culinary world. Growing up in Colorado, David Walford worked in Vail restaurants in the 1970’s mostly for the skiing. Then, deciding to become serious about his love of cooking and desire to become a chef he moved to California and then France to gain knowledge and experience in the industry. David has been Executive Chef at Splendido since 1994. In 1997, he was appointed General Manager/Executive Chef of Splendido and became the owner in 2006.
		Corporate Chef Jay McCarthy GROUP970 RESTAURANTS Born in New York, raised in Jamaica and educated in Texas – Chef McCarthy comes from an extremely diverse background. Through this vast experience McCarthy has developed a unique and innovative culinary style that has earned him repeated accolades. Designated as a Certified Culinary Professional, McCarthy is a well respected and well renowned member of the culinary community. Through his time in the profession he has overseen all aspects of several notable establishments, including San Antonio’s Cascabel Restaurant, a South Texas landmark, the kitchens of HEB Central Markets and the train kitchen for the American Orient Express (AOE). Due to his vast experience, McCarthy is also highly sought after as a guest lecturer and spends much of the year traveling the world for the Texas Beef Council, Nebraska Beef Council and U.S. Meat Export Federation. For the past several years McCarthy has filled the role of Corporate Chef for GROUP970 restaurants. Chef McCarthy can be found most days travelling throughout the company’s five operations perfecting the menus of each and consistently working to assure nothing short of a extraordinary guest experience.
		Executive Chef Kirk Weems ALLIE'S CABIN A love of skiing brought Kirk to Colorado in 1994 and a love of good food started his Beaver Creek culinary career in 1995. Starting at Saddleridge, Kirk has worked in many of the kitchens in Beaver Creek, including Beano’s, Toscanini, Rendezvous Bar & Grill, The Bristol at Arrowhead, Spruce Saddle and The Rendezvous Club . In the fall of 2006 Kirk became the Executive Chef at Allie’s Cabin and now splits his summer and winter seasons between Allie’s and The Rendezvous Club Restaurant at the Beaver Creek Golf Club. Working with many fine chefs over the past 15 years has allowed Kirk to develop and refine his culinary skills in the unique environment of Beaver Creek. He has worked culinary events with such esteemed chefs as Cat Cora, Ming Tsai, Eric Ripert and Hubert Keller and is a regular participant in the various culinary festivals that occur in Beaver Creek each year. When not in the kitchen, Kirk can often be found in a local trout stream or spending time with his wife and young daughter.
		Executive Chef Christian Apetz 8100 MOUNTAINSIDE BAR & GRILL (PARK KYATT BEAVER CREEK) Chef Christian Apetz joined the Park Hyatt Beaver Creek Resort and Spa in June of 2011. Since that time he has elevated the menu of 8100 to include more approachable and refined offerings with subtle touches of his love for the south. He gained his extensive knowledge of Regional American Cuisine through travelling with Hyatt Hotels over the course of 13 years to such places as Phoenix, AZ, Los Angeles, CA, San Antonio TX and Boston, MA before arriving here in Colorado. Chef Christian continues to place emphasis on utilizing natural and sustainable products throughout all of his offerings placing particular importance on the need to provide more healthy offerings for children which is evident in the kid’s offerings at 8100 Mountainside Bar and Grill. Chef Christian’s wife Ashley and his daughter Katy (Katybear) are right at home here in the Rocky Mountains and the family is about to grow little bit bigger with the expected arrival of their new baby girl in March.
		Executive Chef/Owner Daniel Joly MIRABELLE RESTAURANT Belgian-born master chef Daniel Joly graduated from the Culinary Institute of Brussels in 1986. He trained at the best tables of renowned Belgian restaurants, including Comme Chez Soi and Barbizon. After a short stop in South Carolina, Daniel arrived in Beaver Creek as chef-manager for Mirabelle Restaurant in 1992. He and his wife, Nathalie, purchased Mirabelle in April 1999. Mirabelle and Daniel’s unique cooking style have been acclaimed by numerous publications and institutions, such as Wine Spectator, the James Beard Foundation, Zagat, Mobile (four stars) and SKI Magazine to mention just a few. Daniel is a brand ambassador for Belgian beers Stella Artois, Hoegaarden and Leffe. He travels the country promoting Belgian beers, brewing history and pouring rituals, as well as educating on the art of beer and food pairings.

Beaver Creek FOOD & WINE Weekend - Frequently Asked Questions

When will tickets be mailed out?
Tickets will not be mailed out. When you book your tickets online, you will be sent a confirmation to print out your tickets. Please print and bring your tickets with you to each event

Where can I buy tickets?
Tickets are only available online at www.BeaverCreek.com/FoodandWine If there are tickets available the day of the event, you can purchase tickets at the registration office or at the individual event.

How do I get a refund?
All tickets for the event are non-refundable

How do I trade in my tickets for a different event?
All sales for the event are final

If I purchased a ticket package, do I need to bring a separate ticket to each event?
Yes. Please print and bring a ticket to each event included in your package with you

Where is Registration and Will Call?
A centralized registration and will call office will be located in the Anderson Room, located in the Park Hyatt Beaver Creek Resort & Spa. All tickets not claimed at the will call office will be moved to the individual event location 30 minutes prior to the start of the event.

Registration and will call hours are as follows:

Thursday, January 24th		1PM - 7PM
Friday, January 25th		9AM - 6PM
Saturday, January 26th		9AM - 5:30PM

Where do I park?

Self-parking is available at the following locations:
- Villa Montane: in the Main Village, off Avondale Lane. Paid parking garage for visitors from 7:00am to 11:00pm

- Village Hall: in the Main Village, before the skier bridge. Paid parking for visitors from 7:00am to 11:00pm

- Bear Parking lot(s): located at the base of the west (Bear) entrance to Beaver Creek. At the Beaver Creek roundabout, head west on Hwy 6 and take a left at the stop light. Complimentary parking with complimentary shuttle service to the Main Village

Transportation within Beaver Creek:
Beaver Creek offers complimentary shuttle service for all guests staying in Beaver Creek, Bachelor Gulch, and Arrowhead village to anywhere within the resort.

For more information or to schedule a pick-up, call Village Transportation at (970) 949-1938 or ask your concierge to book a shuttle, allowing 10-20 minutes for pickup.

Valet Parking is available at the following venues:
- 8100 Mountainside Bar & Grill and the Gerald R. Ford Hall - located in the Park Hyatt Beaver Creek Resort & Spa
- Grouse Mountain Grill - located in the Pines Lodge
- Splendido at the Chateau
- Black Diamond Bistro - located in The Charter at Beaver Creek : complimentary valet

Are there any age restrictions for the events?

Apres Ski Burgers and Beers on Friday, January 25, 2013 offers a discounted ticket to children 14 years and under. This discounted ticket allows children 14 years and under to attend if they are accompanied by a parent who has paid adult ticket. All other events are restricted to guests 21 years of age or older.

Are there any events open to the public at no charge?
Only guests with verified tickets and credentials will be permitted

Is smoking allowed?
Smoking is not permitted in any of the events

What is the dress code for each event?

Meet the Chefs		Mountain Casual*
Snowshoe and Lunch		Layer warm clothes to snowshoe, and then layers can be removed for lunch. Bring a change of shoes to the Hiking Center and these will be at the lunch for you to change into
Apres Ski Burgers & Beers		Skiwear (ski clothes, ski boots, etc.)-the same clothes you were wearing on the mountain
Guest Chef Dinners (Allie’s Cabin and Splendido)		Semi-Formal**
Ski.Eat.Ski		Warm skiwear, boots and skiing accessories
Cadillac Lunch & Learn		Mountain Casual*
Apres Ski Wine Down		Skiwear (ski clothes, ski boots, etc.)-the same clothes you were wearing on the mountain
Grand Tasting		Semi-Formal**
Sunday Funday Brunch		Skiwear (ski clothes, ski boots, etc.)-the same clothes you were wearing on the mountain

*Mountain Casual Attire: Dresses, Skirts, Jeans, Trousers, Sweater, Collared Shirt, Boots or Shoes. Jackets and ties aren’t required.
**Semi-formal: Collared shirts, jackets and ties are encouraged, cocktail dresses.

For more questions about Beaver Creek Resort and Mountain, please visit www.beavercreek.com/faq

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Beaver Creek FOOD & WINE Weekend

January 24-27, 2013

Beaver Creek FOOD & WINE Weekend - Event Descriptions

Thursday, January 24, 2013

Friday, January 25, 2013

Saturday, January 26, 2013

Sunday, January 27, 2013

Beaver Creek FOOD & WINE Weekend - Ticket Purchase

Beaver Creek FOOD & WINE Weekend - Exclusive Event and Lodging Packages!

American Express Platinum Package

American Express Green Package

Beaver Creek Food & Wine Weekend Package

Beaver Creek FOOD & WINE Weekend - Culinary Talent

Beaver Creek FOOD & WINE Weekend - Frequently Asked Questions

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Events & Activities

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A Better Way to Get There!

Beaver Creek FOOD & WINE Weekend

January 24-27, 2013

Beaver Creek FOOD & WINE Weekend - Event Descriptions

Thursday, January 24, 2013

Friday, January 25, 2013

Saturday, January 26, 2013

Sunday, January 27, 2013

Beaver Creek FOOD & WINE Weekend - Ticket Purchase

Beaver Creek FOOD & WINE Weekend - Exclusive Event and Lodging Packages! American Express Platinum Package

American Express Green Package

Beaver Creek Food & Wine Weekend Package

Beaver Creek FOOD & WINE Weekend - Culinary Talent

Beaver Creek FOOD & WINE Weekend - Frequently Asked Questions

Beaver Creek FOOD & WINE Weekend - Exclusive Event and Lodging Packages!

American Express Platinum Package