BEAVER CREEK — E is for egg. The word of this week definitely begins with the letter “E” for for chef Viet Pham. The Salt Lake City chef and restaurant owner spent three days earlier this week meticulously decapitating 750 chicken eggs for the dish he’ll (gently) hand to eager attendees of Food & Wine Weekend’s grand tasting in Beaver Creek Saturday night. The egg shells were sanded down, so the edges are perfect, and then carefully packed in boxes, among a sea of cushy bubble wrap, and flown in the cargo area of the same plane bringing Pham to …
Source:: Vail Daily Feed
We are the premier mountain resort company in the world and a leader in luxury, destination-based tr
