Tag Archives: restaurants

The Sled food truck restaurant

Just a few weeks ago, our crafty food-and-beverage team realized a dream of theirs: to bring the foodie-culture phenomenon of the food truck to the slopes of Snowmass.

The Sled at Aspen Snowmass, mobile food truck

Yep. There it is. We called it The Sled.

The Sled food truck restaurant

Our food truck handles great in the powder.

Now, technically its not a truck. It’s a trailer behind a snowcat (which is five times cooler anyway). To go along with the Oasis on Aspen Mountain (our mobile, snowcat-towed champagne bar) Fridays at Aspen Snowmass just continue to get better for lovers of food and drink.

The so-to-speak engine behind the food truck is once again Jim Butchart, our Executive Chef. “The concept is street food on the mountain,” he told me. “A once a week expression of our philosophy on mountain dining. Fun, fresh, unique and deliciously unexpected.”

The Sled will be showing up at Snowmass every Friday through the end of the season, in conjunction with the Bud Light Big Rail Fridays. Just follow our culinary team on Instagram for details on their location.

Every week promises something new.

“We’re not going to limit ourselves,” Jim continued. “The offerings are based around a specific ingredient, region, dish, season, idea, whim, inspiration. Pretty much, we will cook whatever we fancy that day, that moment.”

The Sled mobile kitchen at Snowmass

Look for this sign on Fridays, although you might smell what’s cooking first.

A couple of weeks back, that included a choice of ramen in a miso broth with pork belly for $8, or a báhn mì with chicken pate, pork belly and pickled vegetables for just $5. Recent weeks have also seen an exploration of Mexico and its flavors: veal-cheek tacos with salsa verde (which was $5), or green chile posole with cotija cheese (only $3).

And this Friday? French cuisine? BBQ? Another round of miso broth and ramen? Jim and his team probably won’t know until that morning. You’ll just have to swing by and find out.

The dragon atop the gong at The Cliffhouse.
The Cliffhouse with Pyramid Peak in the background. ©Kevin Day for Aspen Snowmass

The Cliffhouse, looking more Himalayan than Mongolian. ©Kevin Day for Aspen Snowmass

A while back, I was chatting with Jim Butchart — the Executive Chef of Aspen Snowmass — and the topic of favorite on-mountain meals came up. The first thing that sprung to his mind, literally, were the vegetable spring rolls at The Cliffhouse atop Buttermilk. “Nobody knows about them,” he noted.

That last line — nobody knows about them — could describe a lot of things at Buttermilk, such as the powder stashes on Timber Doodle Glade, or the way the aptly-named Javelin propels you at gleeful speed when its groomed.

The Cliffhouse may seem unassuming at first glance (well, except for that view of Pyramid Peak), but once you see what’s cooking here, its pretty clear this restaurant is one Aspen Snowmass’ true hidden gems.

When I was up there a few days ago, I went for a Pho noodle bowl, which they make at the Mongolian grill station, as well as a glass of carrot-lemon-ginger from the juice bar.

It’s mostly an order-it-exactly-as-you-like kind of place. First, hit up the salad bar and load up on the veggies you want them to fold it: edamame, yellow bell pepper … whatever sounds right.

Pho noodle bowl at The Cliffhouse. ©Kevin Day for Aspen Snowmass

Pho’ing it up at Cliffhouse. ©Kevin Day for Aspen Snowmass

Head to the back, hand it over, let them know whether you want rice or noodles (you can choose between mongo, which has yakisoba noodles, or Pho which uses a traditional rice noodle) and then watch them cook it all up on the traditional Mongolian range top (which is a monstrous piece of equipment … instant kitchen envy).

At the end, you can add garnishes, such as basil.

The slippery noodles and layers of Asian flavor — green onions, ginger, soy beans, pepper, basil — instantly recharged me.

And since it was gorgeous, bluebird day, I ate outside on the patio with this view of Pyramid Peak and the Maroon Creek Valley.

Panorama from The Cliffhouse atop Buttermilk. ©Kevin Day for Aspen Snowmass

The panorama from The Cliffhouse atop Buttermilk. Click to enlarge. ©Kevin Day for Aspen Snowmass

One more element I’d recommend: It may be cliché to throw an egg on everything at this point, but seriously — do it. The extra hit of protein does a body good when skiing at Buttermilk. Zero lift lines usually equals an extra two or three runs per day.

The dragon atop the gong at The Cliffhouse. ©Kevin Day for Aspen Snowmass

The dragon atop the gong at The Cliffhouse. ©Kevin Day for Aspen Snowmass

Hiking on Aspen Mountain

When it comes to “reasons why we all love summer,” few things rank higher on the list than the classic family vacation. Its that rare time in the year when you can reconnect and rejuvenate as a family, and build memories for your kids that they’ll carry into adulthood.

With all that in mind, there is also nothing wrong in cherishing time away with your spouse while your kids dive head-first into the Camp Aspen Snowmass experience. Reconnect? Rejuvenate? Build memories to last a lifetime? Do for each other what you’re doing for your kids by enjoying these six “grown-up-centric” things to do in and around Aspen Snowmass.

Bike Snowmass, couple, Colorado1. Bike Snowmass

While there are plenty of kid-friendly mountain biking trails at Bike Snowmass — as well as around the valley — there are plenty you’ll pass up due to difficulty if the kids come along. Chase each other up and down the mountain on such trails as the Vapor Trail and Cross Mountain Trail. It’s the ultimate couples workout.

2. Yoga at Sundeck

At 10:20am every Monday, Wednesday and Friday through the summer, we offer free yoga classes at the Sundeck atop Aspen Mountain (with gondola ticket purchase). It’s the perfect opportunity for couples to open their minds, stretch their bodies and savor the remarkable views of the Elk Mountains. Follow the class with an easy mountain-top hike.

Dining al fresco at Element 47, Little Nell, Aspen, CO3. Linger Over an Exquisite Lunch

With the kids at Camp Aspen Snowmass for the day, now is the time for you two to indulge your inner foodie and not worry about pleasing a fussy eater or two (or three). No other mountain town in the United States offers a better collection of gourmet restaurants than Aspen (there’s a reason the FOOD & WINE Classic is held here). This higher standard of dining even carries over to the on-mountain offerings at Elk Camp, Sundeck and Ajax Tavern, where you’ll savor exceptional cuisine in a casual, laidback environment.

4. Indulge in a Little Shopping

If you are in need of some new threads — or just want to rediscover the joys of shopping without the kids in tow — Aspen is tailor-made for this moment. Throughout the walkable and charming downtown, you’ll find a blend of haute couture brands (e.g. Prada, Ermenegildo Zegna, Burberry), upscale consignment stores, shoe boutiques, jewelers, art galleries and wine shops.

Hiking in wildflowers near Aspen, CO5. Rise Above It All On a Strenuous Hike

Rediscover the joys of solitude with each other by taking a pulse-quickening hike in the Maroon Bells-Snowmass Wilderness. Here, in the shadows of six 14,000-foot peaks, you can reach unbelievable heights and take in some of Colorado’s best scenic vistas. Find trail suggestions on our complete guide to the area.

6. Speaking of Indulgence … Hit the Spa

Everybody could use a little pampering now and again, and here’s your chance. Swing by the Remède Spa at the St. Regis Aspen, the Auberge Spa at the Hotel Jerome, the Aspen Club & Spa at the Sky Hotel, or any of a number of local day spas and take your unwinding to a new level.

7. Savor a Night on the Town

Camp Aspen Snowmass’ overnight campouts for kids serve a dual purpose. Foremost is the unforgettable experience your children will have sleeping out under the stars. But we also can’t forget what it affords the two of you: the chance to savor Aspen and Snowmass’ dining, nightlife, and arts and culture scene on your own terms. Begin your evening with a stroll through the Aspen Art Museum, take in a performance by the renowned Aspen Santa Fe Ballet, dine at any of a handful of acclaimed restaurants (such as Element 47, Rustique or Matsuhisa) and then take in a concert at Belly Up. When you pick-up the kids in the morning, they might think they had more fun than the two of you… just let them believe what they want.

Shuttles to Camp Aspen Snowmass

Parents: as you plan out your day without the kiddos, take note that we offer free shuttles from Aspen (pickup is at 8am at the Yellow Brick Schoolhouse between First & Garmisch on Bleeker St.) to Camp Aspen Snowmass. This gives you a great option to get your day together started quickly if you are Aspen-based. Learn more on our Parent Information page for Camp Aspen Snowmass.

Elk Camp at Snowmass

Executive Chef Jim ButchartJim Butchart is the Executive Chef of Aspen Skiing Company, a role that gives him oversight of the on-mountain restaurants at Aspen Highlands, Snowmass and Buttermilk.

With his training in classical French cuisine — and a background that includes stints at Joel Restaurant in Atlanta, Charlie Trotter’s in Chicago, and Thomas Keller’s acclaimed restaurant The French Laundry — Jim understands that great cuisine always begins with great ingredients.

One look at the salad bar at Elk Camp, or the Mongolian barbecue at The Cliffhouse, and you’ll see his passion for ingredients firsthand. We chatted recently about how his team pulls it off … and how he plans his powder days around his appetite.

Overseeing so many restaurants on three different mountains has to be a big challenge. How do you approach this task? Do you have a common theme for all of those restaurants, or do you tailor each menu to the unique clientele on each mountain?

We have a really unique situation with our restaurants. They all have their own character and their own identity. We have a broad palate and can go all-in on what we want to serve, and yet its also very specific at each restaurant.

Sam’s Smokehouse is a good example of that. It’s a traditional smokehouse barbecue, and that’s it. We want to do it and do it very well, and not muddle it with something else.

Also, at Cliffhouse, we’re driving for an authentic Asian feel. Everything starts with the Mongolian grill concept. We still serve a burger or chicken sandwich there, but we’ll give those a teriyaki or Polynesian twist. Our chef — we’re just so fortunate — his girlfriend is Thai and he spends a ton of time there and in Vietnam and Cambodia and so he immerses himself in the culture and cuisine there, and then he brings that back to us.

Let’s talk specifically about Elk Camp. What’s the driving philosophy behind the menu there?

Elk Camp dining roomWith Elk Camp, we really threw everything out when it came to “on-mountain dining.” We didn’t want to do what had already been done. Instead, we looked to Italy and Chelsea Market in New York and even Whole Foods. Places where food is the center stage and you pick what you want to eat with your eyes rather than a menu board. So we really had that concept and started off with a message focused on local, sustainable food.

We made a conscious decision not to have burgers and French fries up there. We didn’t want a fryer or grill on the main line. Instead, we wanted three anchors: the rotisserie, the pizza oven and the salad bar. We make sure that every chicken we serve is born and raised in Colorado — some 75 miles down the road from us, in fact. We get a lot of our greens from a local producer … we’ve really opened ourselves up to having a market approach. Instead of having things dictated on a menu of have-to-haves, we have a broad concept that allows chefs to create daily specials.

rotisserie chicken from Elk CampElk Camp has been so popular, and its been very refreshing for people to have it. We have this beautiful building — I think of it as we have someone’s living room and we’re just entertaining from the kitchen. The serving area flows into the dining room and you feel like you are in one great room. We have beautiful subway, white-tile back walls, and that allows the food to pop and speak to people. The guys are prepping right on the line, working with fresh ingredients and you can see that freshness right there. The rotisserie is huge. We spent a lot of time and research on it, and we went with a Rotisol, which is like the Cadillac of rotisseries. Its such a visually appealing piece of equipment, we wanted to put it right there for everyone to see. As a result, people come up the gondola just to eat there — whether they’re skiing or not.

Where do you get produce in winter?

There are two things that we’ve been able to do. We work with Eagle Springs Organics who are located in Silt to get our chickens, and they also have four high-tunnels which allows them to grow produce year-round. In winter, they grow our salad greens, cucumbers, tomatoes, herbs and other things.

locally sourced salad greens from Elk CampWe also use Source Local Foods — a coop that utilizes growers on the Front Range where the growing season is longer — and they ship it to us in Aspen. They also help us on the backend with our used fry oil from our restaurants. They take it and give us a credit toward buying our produce.

But it can be a challenge in the winter. The meats, the dairy, the cheese we buy — what we ask our chefs to do is be mindful when they source their ingredients. We want 15 to 20 percent of our foods to be from Colorado.

What are the main differences between the winter menu at Elk Camp, and the summer menu?

In the summer, it is much more grill-oriented. We have an outdoor grill that we are able to run. Everything pops a little more in the summer because we have this bountiful array of produce that is available to us. We have so many nearby farms we can deal with in the summer, like Rendezvouz Farm in Paonia, and some of the co-ops available in Crawford. Everyone looks forward to a season-change when you are cooking. You know, you’re tired of cooking with butternut squash and heavy creams and root vegetables (laughs), so its nice to get into more of the delicate tomatoes, basil, summer squashes. It’s just refreshing.

pizza at Elk Camp

What’s your favorite thing on the menu at Elk Camp?

I’m just a big, big fan of our slice of cheese pizza. The dough is done every single day, and the chef who helped me open Elk Camp brought the starter for the dough from Sundeck, and before that, it was from an ancient recipe from San Francisco. While we were waiting for Elk Camp to open, my chef kept the starter in his own refrigerator at home, and he kept feeding it every day. So we have a great starting point for that pizza. I think our slice of cheese pizza rivals anything in the valley … and the brussel sprouts are damn good, too. They do a sweet-soy glaze of pineapple on them.

What can a guest expect from the cuisine and food offerings at Ullr Nights and Valhalla Nights, especially if they have eaten at Elk Camp during the day?

We definitely supplement the fare with more dinner items. The first thing they would notice is that half the salad bar is converted into a raw bar, where we offer poached shrimp, mussels, ceviche, crab legs and crab claws — whatever we can get that is fresh and good. And then over on the pizza station we offer more appetizer options like flatbread. And on the rotisserie, we have prime rib or whole roasting sucking pig or leg of lamb, and additionally we’ll do a salt-crusted fish or cedar-planked whole salmon. We bring heartier dinner items to the concept.

Ullr NightsAnd then we bring out the s’mores kits which you can take out to the fire, beautiful desserts. Again, its that ala carte approach where, if you just want to grab a snack and a bottle of wine and enjoy some bluegrass in the summer, you can do that. Or, you can go for a full dinner. It’s non-commital.

So much of being a chef is knowing what goes well together. What ski runs pair well with lunch at Elk Camp?

It’s funny, because before Elk Camp was on my radar, I didn’t head to that side of the mountain much, but now … (laughs). If you are parked at Two Creeks, and you take the Two Creeks Lift up, you can then base out of Elk Camp, and get great access to Longshot, where you get a small hike in and a great long run, then reward yourself with lunch at Elk Camp. Personally, when I am out skiing, I like to get a hike in as well, so something like Headwall, when the conditions are good — then you feel like you earned that decadent lunch.

When you look at the on-mountain restaurants across all four mountains, what stands out to you as a must-taste menu item?

barbecue Sam's SmokehouseI always make the joke when I am with my kids and we’re trying to decide where we are going to ski, it is more about “where do we want to have lunch?” My go-to’s are the Cliffhouse — I love the Vietnamese Pho and fresh-vegetable spring rolls with peanut sauce in the fridge case … nobody knows about them — and if we’re going to be anywhere on Snowmass we are going to get the barbecue fries at Sam’s Smokehouse, a cookie at Up 4 Pizza, a slice of pizza or a barbecue chicken Panini at Elk Camp, a huckleberry shake or the classic double cheeseburger at the Ullrhof. I mean, if I want a burger, I’m definitely going there. It’s tough. There’s also Lynn Britt Cabin when I want a glass of wine and rustic Colorado fare.


 

Learn more about Elk Camp Restaurant and the special weekly winter and summer events — Ullr Nights and Valhalla Nights.