Are you in the mood for Splendido at the Chateau’s miso-glazed Scottish salmon with dashi-shiitake broth? Or maybe you’re craving Flame at the Four Seasons’ Red Mountain rubbed flatiron steak with warm duck fat potato salad, arugula and oven-dried tomatoes. For one Andrew Jackson portrait and a handful of pennies, you can get either during Vail Beaver Creek Restaurant Week.The event, now in its third year, begins Friday, Sept. 25, and runs through Sunday, Oct. 5. It’s a chance for chefs at Vail and Beaver Creek restaurants to showcase their talents while luring in new clientele with attractive price points. …
Source:: Vail Daily Feed
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