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Beaver Creek FOOD & WINE Weekend

FW14

Eat. Drink. Ski. - January 23-26, 2014

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.

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


FOOD & WINE Weekend Lodging Package:
Stay in Beaver Creek for FOOD&WINE Weekend with rates up to 30% off, and ticket bundles at 20% off! Contact central reservations at; (800) 953-0844 or Book Online below.

Book Now

 

BFF logo  The 2014 Beaver Creek FOOD & WINE Weekend benefits the Bright Future Foundation:
Since 1984, Bright Future Foundation serves families affected by domestic violence and sexual assault with proactive and culturally sensitive services that create sustainable emotional, behavioral, and community change resulting in greater self-sufficiency and self-efficacy. They offer a variety of services to victims, children, families, as well as the community. 


Beaver Creek FOOD & WINE Weekend - Event Descriptions

Thursday, January 23, 2014


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 specialty hors d'oeuvres prepared by Beaver Creek’s host chefs, sip artfully designed cocktails from guest mixologist Alex Ott and enjoy libations from the weekend’s wine, spirits and beer sponsors.

Event Location: Beaver Creek Club
Price: SOLD OUT
Tickets: SOLD OUT



Friday, January 24, 2014


Snowshoe & Gourmet Lunch with Guest Chef Fabio Viviani: 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 delectable multicourse lunch with wine pairings prepared by Top Chef’s Fabio Viviani and Grouse Mountain Grill’s executive chef David Gutowski.

Event Location: Beaver Creek Mountain and Grouse Mountain Grill
Price: SOLD OUT
Tickets: SOLD OUT  
* All snowshoe equipment and lift access provided with ticket


Lunch & Learn - Beer Pairing Edition: 11AM-2PM
With this exclusive cooking demonstration and beer pairing luncheon, guests will have a front-row seat with FOOD & WINE Best New Chef, Naomi Pomeroy and Mirabelle’s executive chef and owner Daniel Joly. Stella Artois Brand Ambassador, Daniel Joly, will artfully describe the food and beer pairings while you are savoring each course.

Event Location: Mirabelle Restaurant at Beaver Creek
Price: $120 per person
Tickets:  Click Here to Purchase Tickets


Après-Tiki with Guest Chef Tim Love: 3PM-6PM
Palm trees, hula dancers and grass skirts are the perfect way to wind down after a day on the ski slopes. Texas grill master Tim Love and Park Hyatt Beaver Creek executive chef Christian Apetz host the ultimate Rocky Mountain luau while guest mixologist, Alex Ott, will ‘lei’ down some tasty tropical cocktails!

Event Location: McCoy's at the Park Hyatt Beaver Creek Resort & Spa 
Price: $50 per person
Tickets:  Click Here to Purchase Tickets


Dinner at Allie’s Cabin with Guest Chef Gavin Kaysen: 6:30PM-10PM
FOOD & WINE Best New Chef, Gavin Kaysen and Kirk Weems, the executive chef of Allie’s Cabin, will delight guests with an exclusive dinner at a venue that is only accessible via an open-air sleigh ride under the stars.

Event Location: Allie's Cabin on Beaver Creek Mountain
Price: SOLD OUT
Tickets:  SOLD OUT


Dinner at Splendido with Guest Chef Alex Seidel: 7PM-10PM 
Join the executive chefs from two of Zagat’s “Top Ten Restaurants in Colorado” for this impressive multi-course dinner with FOOD & WINE Best New Chef and chef-owner of Fruition Restaurant in Denver, Alex Seidel, and Splendido at the Chateau’s executive chef David Walford. Enjoy the pairing of the exclusive wines of MacPhail Family Wines with the culinary prowess of Alex Seidel and David Walford. Winemaker James MacPhail will be on hand to elaborate on his passion and craftsmanship of Pinot Noirs.

Event Location: Splendido at the Chateau 
Price: $175 per person
Tickets:  Click Here to Purchase Tickets



Saturday, January 25, 2014


Ski. Eat. Ski: 9:30AM-2PM 
Tackle the mountain and explore intermediate and advanced terrain with the help of Beaver Creek's experienced ski guides. After working up an appetite, indulge in a gourmet lunch designed by FOOD & WINE Best New Chef Gavin Kaysen that will re-energize you to head back out on the slopes!

Event Location: Meet at the Centennial Express Chairlift (#6); Lunch will take place at Zach's Cabin on Beaver Creek Mountain.
Price: $120 per person
Tickets:  Click Here to Purchase Tickets
* The skiing portion of this event is limited to intermediate & advanced skiers and snowboarders. The price does not include a lift ticket or ski equipment.

 

Après-Ski Burgers, Beer & Bourbon 3PM-6PM
Stroll through the intimate and charming Beaver Creek Village while indulging in frosty beers and juicy burgers from some of the best grill chefs in Beaver Creek. 

Event Location: Beaver Creek Plaza (Outdoor Event)
Price: $40 per person (Includes one burger from each participating chef and beer garden)
Tickets:  Click Here to Purchase Tickets
* Individual tasting tickets will be available the day of the event.


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
Tickets:  Click Here to Purchase Tickets


 

Sunday, January 26, 2014


Sunday Funday! Celebrity Chef Ski Race & Brunch: 10AM-11:30AM (Ski Race) / 11AM-1PM (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 race course. There will be 10 ski racing teams. In addition to the team captain/chef, there will be (3) spots available for racers. 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 Group970 corporate chef, Jay McCarthy. As you eat, enjoy the post-race ceremonies—where the fastest chefs will take the podium and the fastest team captain will receive $500 to donate to their non-profit of choice. Our guest chefs are sharpening their skill to raise money for the following non-profits:

Chef Alex Seidel: Project Angel Heart www.projectangelheart.org
Chef Naomi Pomeroy: Seed Savers Exchange www.seedsavers.org
Chef Gavin Kaysen: Children’s Cancer Research Fund (CCRF) www.childrenscancer.org
Chef Fabio Viviani: Make a Wish Foundation www.wish.org
Chef Tim Love: Burgers for Babies/NICU Helping Hands www.nicuhelpinghands.org

Event Location: Ski Race will take place on Beaver Creek Mountain at 10AM. Brunch start 11:00AM at the C BAR Beaver Creek.
Race Price: $75pp (Price includes a race access only lift ticket, Sunday Funday brunch, and awards ceremony. Price does not include ski equipment.) 
Brunch Only Price: SOLD OUT
Tickets:  Click Here to Purchase Tickets

Beaver Creek FOOD & WINE Weekend - Ticket Purchase



Beaver Creek FOOD & WINE Weekend - Culinary Talent

 

GavinK

 

 

 

 

 

Gavin Kaysen During his tenure as chef de cuisine at El Bizcocho (Rancho Bernardo Inn, San Diego, CA) he made his first appearance as guest chef at the James Beard House (2005), was awarded Best Chef, Critic’s Choice, by San Diego Magazine and took first place on the US National team competing for the Bocuse d’Or in Chicago (2006). He went on to represent the US team at the 2007 Bocuse d’Or in Lyon, France. Gavin was made one of Food & Wine Magazine’s 10 Best New Chefs in 2007 and that same year competed in the Next Iron Chef TV series. In 2008 Gavin was named the James Beard Foundation’s for “Rising Star Chef” and earned a star in the Michelin Guide for his cooking at Café Boulud. Gavin’s energy and sense of community are reflected in the time and talent he has devoted to cooking for charitable organizations such as Common Threads, Children’s Cancer Research Fund, Angle Foundation, Kawasaki Foundation, and Pacer to name but a few. Originally from Bloomington, MN, Gavin worked as Chef at San Diego’s Rancho Bernardo Inn for over three years. Previously, he gained international experience at l’Auberge de Lavaux in Lausanne Switzerland and under Marco Pierre White at London’s l’Escargot. He moved to New York in November 2007 to become Café Boulud’s Executive Chef.


TimL    Tim Love  Texas chef Tim Love is known as much for his freewheeling personality as his signature urban western cuisine. Chef/owner of Lonesome Dove Western Bistro, Woodshed Smokehouse, Love Shack, Queenie’s Steakhouse, a founding partner of the Austin FOOD & WINE Festival, and official chef of Austin City Limits, his inspired and innovative dishes have earned critical and popular acclaim. Additionally, Love is a committed philanthropist, devoted to charities including Spoons Across America and Burgers 4 Babies, an annual tasting event featuring the country’s top chefs that Love founded in 2010 in support of Fort Worth's NICU Helping Hands Foundation. His charm and southern hospitality are always on display, whether it's at his restaurants, on television, or at culinary events and cultural festivals around the world.

AlexO
 
 

Alex Ott If Merlin were alive today, he would manifest himself as Alex Ott. Learning the life of a nomad from early on, from playing with lions in Africa, extracting rare substances in the canopies of Borneo, to surfing exotic water, Alex learned to get the most out of life to benefit the whole world. After surviving a harrowing plane crash in 1998 that killed 101 passengers, Alex had a renewed sense of dedication to all of the passions in his life including nature preservation, art and film production. As a pioneer in the field of food and beverage science, Alex has developed a one-of-a-kind approach to cocktails, a non-hangover policy, and awakened the world to the effects and benefits of earth’s finest offerings. Alex flavored Mercy Hangover Prevention and just finished his final drink menu for the Refinery Hotel in NYC.


 

AlexS

 

 

 

 

 

  Alex Seidel, During a trip to Colorado’s Vail Valley Alex fell in love with the mountains and soon found a home as chef de cuisine in one of Colorado’s most renowned restaurants, Sweet Basil. Chasing his first love and wife, Melissa, Seidel moved to Denver in 2002 and became executive chef at restaurateur Frank Bonanno’s fine-dining flagship, Mizuna. Seidel left Mizuna to launch his own restaurant, Fruition (fruitionrestaurant.com), which opened its doors on February 5, 2007 and remains one of Denver’s most coveted dinner reservations today. Upon opening, gayot.com named Fruition one of the top 10 new restaurants in the U.S.; Zagat soon rated Seidel’s spot the number one restaurant in Colorado, an honor it has held every year since opening; and 5280 magazine has included Fruition in its list of 25 Best Restaurants every year the ranking has run. Seidel himself has been the recipient of even more accolades, earning one of the most celebrated nods in the industry when Food & Wine magazine named him a Best New Chef in 2010. In addition, Denver Magazine called him Chef of the Year in 2009, 5280 gave him that title in 2008, and he has been a semi-finalist for the James Beard Foundation’s “Best Chef Southwest” honor numerous times. Seidel cooked at the 20th Anniversary of “Dinners Across America” and was an opening chef of Aspen’s Chefs Club by Food & Wine.

NaomiP

 

 

  Naomi Pomeroy Naomi first welcomed customers to Beast on September 27, 2007. Accolades and awards have followed: Bon Appètit named Naomi as one of the top six of a new generation of female chefs in September 2008; Food and Wine Magazine recognized her as one of the 10 Best New Chefs in America in 2009; and she has been a three-time nominee finalist by the James Beard Foundation for Best Chef in the Pacific Northwest. In 2010, Naomi was awarded top honors for women in business from both Oprah Magazine (Top Women to Watch in the Next Decade) and Marie Claire (Top 16 Women in Business). She is part of a select group of chefs appointed to the State Department’s Culinary Diplomacy Partnership Initiative, which explores worldwide diplomacy through culinary engagement. Her new venture with partner Kyle Linden Webster is a cocktail bar across the street from Beast. Expatriate opened Bastille Day 2013 and serves libations and snacks from foreign lands. 

 

FabioV

 

 

  Fabio Viviani Fabio Viviani is perhaps best known for his appearance on season 5 of Bravo’s hit reality series Top Chef in 2008, earning the “Fan Favorite” title. Viviani returned to Bravo in 2010 to compete in their Top Chef All Stars edition and a spinoff culinary reality show, Life After Top Chef. His on screen appearances have propelled him to become one of the fastest growing household names in the country. A gregarious host and entertaining guest, Viviani has appeared in a number of television cooking segments and is a recurring guest on television shows such as Good Morning America, The Talk, The Chew, Ellen, Good Day LA, Access Hollywood, and he hosts a regular spot on QVC channel with various kitchen appliances and products. Recently, Viviani has also been a reoccurring guest host on the new Hallmark Channel series Home and Family. He was also the host of the Telly and Webby award-winning web series Chow Ciao! on Yahoo! one of the top 10 lifestyle and food shows on the internet.

 

LOCAL TALENT


 
 Christian Apetz   8100 MOUNTAINSIDE BAR & GRILL AT THE PARK HYATT BEAVER CREEK
Executive Chef Christian Apetz

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.  With a completely ingredient driven approach his team works tirelessly to serve the finest foods available.

He gained his extensive knowledge of Regional American Cuisine through travelling with Hyatt Hotels over the course of 14 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 two daughters, Katy and Claire, are right at home here in the Rocky Mountains.


 

 David Gutowski   GROUSE MOUNTAIN GRILL
Executive Chef David Gutowski

Executive Chef, David Gutowski is from Peekskill, New York.  He is a graduate of the Culinary Institute of America in Hyde Park, New York. 

David’s experience includes The Ritz Carlton, Beaver Creek’s Beanos Cabin and his current position as Executive Chef at the celebrated Grouse Mountain Grill.  He has partnered with many celebrity chefs for local events, presented Grouse Mountain Grill’s cuisine at Cornell University’s Cross County Gourmet, was a featured chef at the acclaimed James Beard House and a judge for the 2013 Vail Couchon 555.

David focuses his menu on local products, including produce.  Featured main courses are: Colorado Lamb, Striped Bass, Trout, Elk, Buffalo and Duck. He tends the restaurant’s local garden plots in the summer and is often in the kitchen pickling, jarring and producing jam so that he can use seasonal products year round.


 

 

 Daniel Joly   MIRABELLE RESTAURANT
Executive Chef/Owner Daniel Joly

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.


  

 Jay McCarthy   GROUP970 RESTAURANTS
Corporate Chef Jay McCarthy

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.


 

 Kirk Weems   ALLIE’S CABIN
Executive Chef Kirk Weems

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.


 


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. It is not necessary that you print and bring each ticket with you, we will have a list of attendees at 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 may be able to purchase tickets at the door.

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

Where is Registration and Will Call?
A centralized registration and will call office will be located in the John Anderson Room, located in the Park Hyatt Beaver Creek Resort & Spa. Below are the registration and ticket office hours:

Registration and will call hours are as follows:
Thursday, January 23r    12:00PM - 7:00PM 
Friday, January 24th    9:00AM - 6:00PM 
Saturday, January 25th    9:00AM - 6:00PM 


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

Is there assigned seating at the events?
There are assigned tables for the Guest Chef dinners at Splendido and Allie’s Cabin on Friday, January 24th. Seating for all other events will be unassigned.

Are there any age restrictions for the events?
Yes. All events-except Burgers, Beers & Bourbon-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-Tiki and Apres-Ski Burgers, Beer & Bourbon   Skiwear (ski clothes, ski boots-the same clothes you were wearing on the mountain), mountain casual
Guest Chef Dinners (Allie’s Cabin and Splendido)    Semi-Formal** 
Ski.Eat.Ski    Warm skiwear, boots and skiing accessories 
Lunch & Learn    Mountain Casual*  
Grand Tasting   Semi-Formal** 
Sunday Funday Brunch    Skiwear (ski clothes, ski boots-the same clothes you were wearing on the mountain), mountain casual 


*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.

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