With a sea of white tents, savory aromas permeating the air and throngs of people balancing small plates and glasses of wine weaving their way through the streets, Vail Village feels a bit like a carnival during the Lamb Cook-Off. At least that’s how chef McLean Hyde sees the annual Taste of Vail event. That’s why Hyde, the chef de partie at Vin48 in Avon, is serving food on a stick — lamb corn dogs — and cotton candy at Thursday’s competition. But the dishes are certainly a step up from typical deep-fried Snickers and powdery funnel cakes. Vin 48’s …
Source:: Vail Daily Feed
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