Chilled Oyster Veloute with Black River Caviar
1/2 - bottle champagne
2 cups - fumet
2 cups - shucked oysters and their liquor(reserve some oysters for plating)
1 ea - shallots (minced)
1/2 ea - fennel bulb (sliced)
1 ea - leeks (white part only, washed and sliced thin)
1/2 bu - thyme (chopped)
1/2 bu - parsley stems (chopped)
1 ea - bay leaves
2 cups - heavy cream
Sweat shallots, fennel, leeks, thyme, parsley, and bay leaves, in a little butter until tender. Make sure to get no color. Add oysters and their liquor and reduce. Add champagne and fumet and reduce by 4/5. Strain and transfer to another cooking vessel. Add heavy cream, bring to a boil and reduce until desired consistency. Chill well. Refresh with some fresh oyster liquor before serving.
In a large bowl place two or three freshly shucked oysters and top each oyster with a large dollop of Uruguayan Black River Caviar and sprinkle fresh chives on top. Pour chilled soup at the table around oysters. Serve immediately
Douglas Keane- Executive Chef/Owner
Since opening Cyrus, Chef Douglas Keane has received many accolades, including being named Food & Wine magazine's "Best New Chef," and San Francisco magazine's "Best Chef. He has received a four-star review from the San Francisco Chronicle and two stars from the esteemed Michelin Guide.
A Detroit native and graduate of Cornell University's prestigious School of Hotel Administration, Keane spent several years working in New York at the acclaimed Four Seasons and under Gray Kunz at Lespinasse, before making the move to San Francisco’s venerable Jardinière where he was honored by the San Francisco Chronicle as a "Rising Star Chef."
Born in England and raised in British Columbia, Nick Peyton has been perfecting the art of fine dining service for nearly 40 years as Manager/Maître d'Hôtel at many of the San Francisco's most renowned dining establishments, including Masa's, the Dining Room at the Ritz Carlton and Restaurant Gary Danko.
Chef Aaron's Big Eye Tuna Sashimi
Passion fruit coulis
Watermelon chill water
Southern Star Caviar Uruguayan Caviar
Aaron Taylor - Executive Chef
Chef Aaron Taylor is no stranger to the restaurant industry. Starting his career at the age of 15, he worked his way through the ranks at various restaurants including his family's Hungarian bar restaurant.
Upon graduating from Pennsylvania Culinary in 1999, Chef Aaron began working at The Peaks Telluride in Telluride, CO. Moving on to Pierre's in Islamorada, FL, Chef Aaron was promoted from Sous Chef to Executive Chef in 2004. Later that year, Chef Aaron advanced himself to the highly acclaimed Keystone Ranch, where he is currently the Executive Chef.
Keystone Ranch is a Wine Spectator DiRoNa winner, and ranked as a top restaurant in Colorado by the well-respected Zagat Survey®.
Visit Keystone Ranch website
Buckwheat Cakes & Caviar Napoleon
Buckwheat Cakes 3 cups - flour
3 cups - milk
1/2 cup - buckwheat flour
3/8 cup - melted butter
4 tsp. - baking powder
4 - eggs lightly beaten
2 tsp. - salt
Add wet to dry mix. Use a well oiled ring mold to form your cakes. Cook at 325 degrees on an oiled griddle until golden brown and flip and repeat.
Hard boiled eggs (boil for 8 minutes) then cool and peel, separate whites from yolks. Use a grater and grate whites and yolks keeping them separate.
Take one buckwheat cake and place it in the ring mold. While in the ring mold top the cake with caviar carefully spreading it evenly atop the cake. Then top with egg whites, then egg yolks, crème fraiche and then chives. Place a second buckwheat cake on top of the other layers and garnish with a dollop of crème fraiche, caviar and a few chive tips.
Tim McCaw - Executive Chef
Chef Tim McCaw was introduced to the culinary arts at the young age of fifteen. His enthusiasm, creativity and willingness to learn is respected among his peers. His resume includes Cherry Hills Country Club, Barolo Grill and executive chef of Chive’s American Bistro.
In 1998, he relocated to the Vail Valley to accept the position of Sous Chef at Allie’s Cabin under the direction of Chef David Sanchez. As the executive chef of Zach’s Cabin, Chef Tim McCaw presents an eclectic, creative menu that is sure to please the most discriminating palate.
Visit Zach's Cabin
Salmon Poke with Housemade pickles and Black River Ossetra Caviar
1/4 Cup - Vinegar, rice wine
1/4 Cup - Mirin cooking sake
1T - Soy, tamari
1T - Honey
1 ea - Onions, green sliced
1 ea - Chives, thinly sliced
1 ea - Jalepeno, minced
1/4 bunch - Parsley, italian
2T - Sesame seeds, white and black
1T - Togarashi spice
4 oz - Salmon, Tasmanian
3 oz - Ahi Tuna #1 minced
1/2 oz - Ossetra caviar
1 ea - Egg, quail
1 pc - Lettuce, bibb
Combine all ingredients except salmon, tuna, quail egg, and caviar into a mixing bowl and mix well with a wisk. Then add the salmon and mix thouroughly and let salmon marinade at room temperature for 30 minutes. On the plate of your choice and a ring mold of your choice place lettuce on the bottom, then a layer of thin layer of the cucumber pickles, then a layer of the salmon poke. You will then put another thin layer of the cucumber pickles followed by a layer of tuna tartare. Sprinkle with sesame seeds and then evenly spread caviar on top of tuna. Place the fried quail egg directly on top of the caviar and garnish with you favorite chip. I used sesame wonton chips.
Housemade Cucumber Pickles
5 lb - cucumbers, peeled, sliced
3 ea - onions, white, fench julienne
2 ea - jalepenos, sliced thin
5 T - salt, kosher
3 T - mustard, seed
3 T - mustard, powder
5 Cups - vinegar, rice wine
5 Cups - vinegar, cider
3 T - pickling spice
2.5 Cups - sugar, white, granulated
18 ea - allspice berries, whole
6 ea - chilis, dried, red
2 T - pepper, melange, ground
Mandoline cucumbers and slice onions very thin and combine. Add jalepenos and toss and evenly coat with salt. Once coated cover with water and place two ziplock bags with ice on top and chill for 1 hour. While chilling combine all ingredients into saucepan and and bring to a boil. Cool in walkin. Once cool, strain vegetables very well and put back in bowl and cover with brine. Carefully place in mason jars and seal tight. They must sit in walkin for at least 24 hour before serving.
Carl Klein - Executive Chef
Chef Carl Klein is best known for his inspired seasonal small plates menu that he has introduced at Denver’s only champagne bar, Corridor 44. His delectable culinary presentations are disciplined in style yet unrestrained with modern flavors, and are designed to match the more than 50 selections of champagne and sparkling wines by the glass, split or bottle. Klein joined Corridor 44 in July 2006 as executive chef after serving as sous chef for Steuben’s Food Service in Denver, Colorado and sous chef for Samplings in Frisco, Colo.
Corridor 44 was named one of the top 25 international hot spots by Conde Nast Traveler in 2006.
Relish's Potato Chip Recipe
Relish's $10 Potato Chips
Thinly sliced deep fried Idaho potato chip tossed in truffle sea salt, cracked pepper. Topped with Black River Sturgeons Oscetra Caviar.Thinly sliced Italian winter truffle,Crème Fraiche and chive infused extra virgin olive oil.
Check out Relish's seasonal creations at www.relishbreckenridge.com
Matt Fackler - Chef/Owner
Chef Matt Fackler started his distinguished culinary career at The Culinary Institute of America in Hyde Park, NY in 1989. After graduating in 1991, he spent time in Nantucket, Colorado, Florida, Chicago, and North Carolina before moving to Breckenridge, CO in 1996.
Over the next 10 years, Matt was the sous chef for 7 years at Café Alpine in Breckenridge. In May of 2004 he became the head chef of Ski Tip, an elite restaurant in Keystone, CO. In 2005 he was awarded the chef of the year by his peers and students that he instructed at the Culinary Institute in Keystone.
In 2006, Chef Matt Fackler and his wife Lisa opened Relish. A 60-seat restaurant located in the heart of Breckenridge, featuring an eclectic menu, focusing on local, regional, and seasonal influences.
Seared Scallop with Caviar Vinaigrette
1 ea - U-10 Dry Pack Sea Scallop
2 T - Mashed Potatoes
1 t - White Truffle Oil
1 t - Chives, chopped
2 T - Caviar Vinaigrette
Big Pinch - Micro Greens Intensity Mix from Natures Best
1 oz - Lemon Juice
1 oz - White Truffle Oil
4 oz - Olive Oil
2 oz - Champagne Vinegar
2 T - Shallots, minced
1 T - Thyme, Fresh Chopped
1 t - Caviar
Salt & Black Pepper
Sear the scallop in olive oil on one side until golden brown. Turn over and place in oven for one to two minutes. In a small bowl, mix potatoes, truffle oil and chives and place on plate. In another small bowl, mix 2 T vinaigrette with the caviar. Place scallop on top on the potato mixture and gently place greens above the scallop. Top the scallop with the dressing and serve.
Your guests will be amazed at the great flavor of such a simple yet elegant dish made possible by the outstanding caviar.
Darrell Jensen - Executive Chef
Game Creek Club
Chef Darrell Jensen began cooking at his best friend’s family restaurant in Los Angeles when he was sixteen. After several years of working there he realized that this was the path he wanted to follow in life. He enrolled in a small cooking school which in turn sent him to the Century Plaza Hotel and Tower to do a formal ACF apprenticeship. He thrived during the three years of training under Master Chef Raimund Hofmeister. After working at several top restaurants and clubs including the Los Angeles Country Club and Michel Richard’s Citrus, Chef Darrell Jensen had the opportunity to help open the Snake River Grill in Jackson Hole. He worked in Jackson Hole and Breckenridge for the next ten years before coming to the Vail Valley and opening Falling Creek with Chris Randall. He hopes to continue his success in his role as chef at The Game Creek Club.