Ski conditions are perfect and the snow keeps falling on Beaver Creek Mountain.
“Daniel’s Bar just introduced new menu items to help you refuel after hitting the slopes this winter; I recommend the Pulled Pork Sandwich.
We certainly hope you already know this, but just in case: “Après-ski” is the French term for “after skiing.” According to good ol’ Merriam-Webster, its first known use was in 1951 and today, the term is as much of a part of mountain-town culture as skiing itself. From a spring break style bash served up daily atHeavenly to a sleek smoking lounge at The Ritz-Carlton, Bachelor Gulch – and all of the classics in between – we’ve picked our favorite places to master the art of après. And when you hit one of ’em after a perfect powder day with the perfect crew at the perfect time – there’s nothing better in our world. It is our honor and duty to present you with the official Curbed Ski 25 Best Après-ski Spots in North America.
Tips for a successful Thanksgiving dinner from Executive Sous Chef Ben Christopher:
– Brine your turkey for 24 hours: (1 ½ cup kosher salt, 1/2 cup brown sugar, fresh thyme, fresh sage, whole peppercorns, bay leaves, orange zest, ½ gallon of water, ½ gallon of ice) Bring all ingredients to a boil (except ice), remove from heat, add ice. Submerge turkey in brine for 24 hours
– Rub a seasoned fresh herb butter under the skin of your turkey; this will season the meat throughout and help retain moisture
– Create and work off of a prep list to keep you on track and on-time, prep as much as possible the day before, peel potatoes, all knife work – stay organized!
– When making mashed potatoes, use hot cream and cold butter, don’t be shy with the butter!
– Clean as you go. Don’t let your dirty dishes take over your kitchen, this will make cleanup at the end much easier.
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