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    Scattered Showers then Chance T-storms

    Latest Weather Report

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      Scattered Showers then Chance T-storms
      62°F HIGH
      39°F LOW

      Scattered Showers then Chance T-storms


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      41°F LOW

      Chance Showers then Chance T-storms

    • FRIDAY

      Chance Rain/Snow then Chance T-storms
      62°F HIGH
      39°F LOW

      Chance Rain/Snow then Chance T-storms


      Mostly Sunny then Slight Chance T-storms
      65°F HIGH
      38°F LOW

      Mostly Sunny then Slight Chance T-storms

    • SUNDAY

      Mostly Sunny then Chance T-storms
      68°F HIGH
      40°F LOW

      Mostly Sunny then Chance T-storms

    • MONDAY

      70°F HIGH
      42°F LOW



Plan Your Trip


Book online or call 888-222-1878 (+1-970-496-4925) to speak with a local expert.

Beaver Creek Village

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2017 Beaver Creek Winter Culinary Weekend, Presented by Audi

Beaver Creek Winter Culinary Weekend Beaver Creek Winter Culinary Weekend Beaver Creek Winter Culinary Weekend Beaver Creek Winter Culinary Weekend

Ski. Eat. Drink - January 19 - 22, 2017

Set at the base of a World Cup mountain, the Beaver Creek Winter Culinary Weekend offers interactive cooking demonstrations, innovative wine and spirits events, gourmet wine pairing dinners and endless hours of phenomenal skiing.

Featuring world-renowned guest chefs working along side our outstanding Beaver Creek culinary talent, guests can work up an appetite exploring McCoy Park and then eat heartily during the Snowshoe & Gourmet Lunch or enjoy the afternoon Burgers & Beers presented by Budweiser around the Beaver Creek Ice Rink. The popular Ski.Eat.Ski event returns to give skiers the opportunity to tackle the mountain—and then relax into a luxurious lunch. Don’t miss a minute of this fantastic, food-centric weekend—or a single run.

Beaver Creek Winter Culinary Weekend, Presented by Audi

2017 Event Schedule & Descriptions Coming Soon!

2016 Guest Talent

2017 Talent Lineup Coming Soon!

Richard Blais

 Beaver Creek Winter Culinary Weekend Perhaps most recognizable as the winner of Bravo’s “Top Chef All-Stars,” Richard Blais is a successful chef, restaurateur, James Beard Award-nominated cookbook author and television personality. After graduating from the Culinary Institute of America, he went on to train at some of the world’s most esteemed restaurants, including The French Laundry, Daniel, Chez Panisse, and el Bulli.

After a stage at El Bulli, Blais relocated to Atlanta to oversee a local seafood concept, and his creative approach to cooking and cuisine led to the establishment of Trail Blais, Inc. a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries including multiple locations of Flip Burger Boutique. In early 2014, Blais opened Juniper & Ivy in San Diego, his first West Coast restaurant where he offers a refined approach to American cuisine and showcases the seasonal and local ingredients of the area. His second California venture, The Crack Shack, will open in Winter 2015 and feature casual “chicken and egg” inspired fare.

Blais’ debut cookbook, Try This at Home: Recipes from My Head to Your Plate (release date: February 2013) reveals a simplified approach to adventurous cooking by sharing new flavor combinations and textures to reinvent home cooks’ classic dishes. Try This at Home was nominated for a James Beard Foundation Award 2014 in the “Cookbook: General Cooking” category.

Blais regularly appears as a host and judge on Food Network, most recently featured as the host of the network’s “Halloween Baking Championship." He also serves as a regular judge on Bravo’s “Top Chef,” and has appeared on TODAY Show, Good Morning America, The Rachael Ray Show, The Chew, The Talk, and Late Night with Jimmy Fallon, as well as in numerous publications including The New York Times, The Wall Street Journal, Food & Wine, Bon Appetit, People, InStyle and more. 

 Jon Bonnell

 Chef Jon Bonnell Beaver Creek Winter Culinary Chef Jon Bonnell pairs his native Texas heritage with classic culinary training to create inventive and delicious dishes featuring decidedly Texan ingredients to inspire the palate. Distinguished as one of the foremost experts on fine wild game and Texas Cuisine, his innate understanding of flavor combinations and perfected techniques entices diners to experience new culinary creations. With a passion for sharing knowledge with others, there is never a technique or recipe he won’t share. 

Chef Bonnell is a graduate of Vanderbilt University and the prestigious New England Culinary Institute. He has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites, and Jon Bonnell’s Waters Fine Coastal Cuisine. Chef Bonnell has cooked at the famed James Beard House in New York City in 2004, 2005 and 2008. He has been featured on NBC’s The Today Show, CBS’s The Early Show, CBS’s This Morning, ABC’s Nightline, ABC’s GMA Now, Better TV, as well as The Food Network’s BBQ with Bobby Flay and The Food Network’s Meat & Potatoes. His namesake restaurant, Bonnell’s Fine Texas Cuisine in Fort Worth, has won the “Award of Excellence” from Wine Spectator each year since 2004 and has been consistently rated among the top restaurants in the state by the Zagat survey. His newest restaurant concept, WATERS, Bonnell’s Coastal Cuisine, opened to rave reviews in March 2013. 

In addition to his two fine dining restaurants (both rated in the top six in the Zagat survey for the DFW Metroplex), Jon also owns and operates BUFFALO BROS, Pizza, Wings & Subs in the heart of the TCU campus and is the Celebrity Chef for TCU’s Amon G. Carter Stadium, where he oversees the menu for all TCU home football games. 


 Stephanie Izard

 Beaver Creek Winter Culinary Weekend Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef/Partner of two Chicago restaurants, Girl & the Goat and Little Goat.  

A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Stephanie’s highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bakery and bar. This summer, Stephanie will open her third restaurant, a Chinese concept called Duck Duck Goat in Chicago’s West Loop neighborhood.

Izard was the first woman to win Bravo’s Top Chef (Season 4/2008) and is the only winner of the original version of the show to take the title of “Fan Favorite.” Among other recent projects, Izard launched a product line called "The Flavor, By Stephanie Izard," consisting of sauces and spices available for purchase for the home cook. Izard’s first book, “Girl in the Kitchen,” was released in the fall of 2011 (Chronicle). 

 George Mendes

 Beaver Creek Winter Culinary Weekend Acclaimed chef, cookbook author and culinary personality George Mendes brought elevated Portuguese cooking to New York City when he opened his acclaimed restaurant ALDEA in 2009. In 2015, he followed it up with his more casual spot Lupulo. When he’s not in chef whites, George can be found dining at Southeast Asian joints around the city, cooking simple & wholesome meals at home in Manhattan, running in the park and fly-fishing whenever & wherever he can.

Restaurants include the Michelin-starred ALDEA in NYC, Lupulo and BICA.

 Paul Reilly

 Beaver Creek Winter Culinary Weekend Paul C. Reilly is the co-owner/executive chef of beast+bottle, a rustic American craft restaurant in Denver centered on local, farm-focused food, which he co-owns with sister Aileen V. Reilly. Since opening in 2013, beast + bottle has earned multiple accolades, inclusions on “best restaurant” lists and nods to its well-rounded beverage program.  In early 2016, Paul and Aileen will open Coperta, a restaurant and bar celebrating the culinary traditions and food of Rome and Southern Italy, in Denver's Uptown neighborhood.

Drawing from his upbringing in New York’s lush Hudson Valley, Paul is committed to sourcing only the highest quality ingredients. Realizing the depth of his culinary passion while attending CU Boulder, he subsequently moved to Telluride, where he worked at award-winning restaurants Allred’s and 221 South Oak. Wanting to hone his skills even further, Paul returned to New York to attend the esteemed French Culinary Institute for formal culinary training. In 2004, chef moved back to Denver to help open the acclaimed Mirepoix, followed by a move to Executive Chef and Owner of Encore on Colfax, a longtime Denver favorite.

Following Encore’s closure in 2012, Paul won the prestigious Jean-Louis Palladin Professional Work/Study Grant, issued to just eight chefs from around the world, and apprenticed at Browne Trading Company in Portland, Maine. In March 2013, Paul and Aileen opened beast + bottle, where Paul puts his unique spin on new American cuisine nightly.  Paul’s constantly evolving menus highlight the creative use of whole animals and ingredients from the twenty plus local purveyors with whom the Reillys have partnered. 

Brandon Foster

 Beaver Creek Winter Culinary Weekend Brandon Foster began his life in the kitchen at The Best Western in Frisco, Colorado, almost 16 years ago. While the Best Western was a great place to learn the fundamentals, Brandon identified early on a passion for ingredients and a drive to learn technique. This passion and drive lead him down the mountain to Denver, where, with enough skill, and a bit of luck, he landed a line cook position with mentor and friend, Chef  Tyler Wiard. Brandon was fortunate enough to work with Tyler in two of Denver’s most fondly remembered restaurants, The Fourth Story, and Mel’s. After learning Tyler’s approach to food, and philosophies on cooking, Foster joined the crew at Denver’s Vesta Dipping Grill in 2005 as a line cook.  Brandon was quickly promoted to Sous Chef, and after 5 years working under Chefs Matt Selby and Wade Kirwan, he was promoted to Executive Chef.  As Executive Chef, Foster has had the opportunity to focus his food interests back to the roots of cooking, through charcuterie and seasonal produce such as morel mushrooms, ramps, and root vegetables. His mantra has become “have respect for the ingredients…the quality of your product should be of the utmost importance.”  While at Vesta, Brandon has been able to take advantage of incredible opportunities such as a weeklong stages at Oliveto in Oakland, CA with Chef Paul Canales,  and at Cypress in Charleston, SC with charcuterie master Craig Deihl. Ultimately, Chef Foster’s career highlights are centered on the many community driven events that his position at Vesta allows him to take an active role in, such as 50 Top Denver, Plates For The Peak, Denver Harvest Week, and numerous other local and national, charitable and growth based events.  Outside of the kitchen, Chef Foster enjoys spending time with his wife Larissa and daughters Amelia and Ella. His hobbies include skiing, camping, golf and eating. 

Beaver Creek Winter Culinary 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 via e-mail. It is not necessary that you print and bring each ticket with you.

What is included in the ticket price?

The per person ticket prices includes tax and service gratuity at each event. Any gratuities for valet, coat check, etc. are at the discretion of each guest.

Where can I buy tickets?

Tickets are only available online found on the "Buy Tickets" tab. If there are tickets available the day of the event, you may be able to purchase tickets at the door.

A ticketing and registration office will be available to purchase tickets in person. Location and hours TBA.

What is the refund policy?
All tickets for the event are non-refundable.

How do I trade in my tickets for a different event?

All sales for each event are final; however, tickets are transferable to another guest name.

Are there ID requirements or an age limit to enter the event?

Yes, all events (except Apres-Ski Burgers & Beers) are restricted to guests 21 years of age or older. Please be prepared to show a valid ID at each event.

Are there any age restrictions for the events?

Yes, all events-except Apres-Ski Burgers & Beers-are restricted to guests 21 years of age or older. Please be prepared to show a valid form of ID to access each event.

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. Hourly fees apply.

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

Bear Parking lot(s) -
located at the base of the west entrance to Beaver Creek (at the Beaver Creek roundabout go west on highway 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 dinners at Splendido and SaddleRidge on Friday, January 22nd. Seating for all other events will be unassigned.

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 of any kind is not permitted on-mountain or at any of the events.

What is the dress code for each event?

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 venue for you to change into.

Mules & Manhattans and Apres-Ski Burgers & Beers: Mountain Casual* or Skiwear (ski clothes -the same clothes you were wearing on the mountain, we recommend not wearing ski boots).

Guest Chef Dinners (SaddleRidge and Splendido): Cocktail**

Ski.Eat.Ski: Warm skiwear, boots and skiing accessories. Please layer appropriately to ski in the morning and have lunch in a warm, indoor venue.

Grand Tasting: Cocktail**

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.

**Cocktail: Collared shirts and jackets are encouraged, cocktail dresses.

Winter Culinary Weekend Offer 

Ski. Eat. Drink. Join Beaver Creek and some of the nation's most renowned chefs January 19 - 22, 2017 for the annual Winter Culinary Weekend. Check back here for lodging specials!


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