Vail, CO - A recent group meeting at the Vail Cascade Resort was treated to an exceptional “green” dining event. With a nod to attendees who desired a scrumptious meal that also had less impact on our earth, chefs from Atwater on Gore Creek created a menu that ensured the ingredients had not traveled far. Not only was the food primarily organic, 98% of the food was sourced within 100 miles of the resort qualifying in the popular “locavore” category (people who desire to eat food that is gathered within a local range of less than 100 miles). Banquet Chef Brian Busker was the creative genius for the edible “dirt” made from dehydrated mushrooms and olives that served as the base for colorful seasonal vegetables.
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