Strolling through the VIP tent this Labor Day, you’re likely to see some familiar faces, or should we say dishes? This year’s live cooking stations will feature dishes from some of the Valley’s most loved establishments, including:
Aspen Meadows – Heather’s Snowmass – Hominy Southern Kitchen
Jaffa Middle Eastern Kitchen – Mawa’s Kitchen – Sushi by Taylor Hale
Plus gourmet grille fare, small plates, passed hors d’oeuvres, dinner & dessert buffet all by European Caterers – Take a look at this sneak peek of what’s waiting for you this year!
FROM EUROPEAN CATERERS
Day I – Friday, August 29
Passed Hors d’Oeuvres
Marinated Grilled Jumbo Shrimp
—with Honey Mustard Glaze
Fig & Chèvre Beggar’s Purse
—with Local Honey & Lemon
Striped Colorado Bass Escabeche
—with Caper & Dill Crostini
Main
Oven Roasted Chicken Za’atar
—with Fresh Herbs, Pomegranate Molasses & Toasted Pinions
Jeweled Rice
—with Currants, Golden Raisins, Apricots & Fresh Herbs
Roasted Cauliflower & Snap Peas
—with Lemon & Romesco Sauce
Dessert Station
Offerings vary nightly – always sweet, always satisfying
Day II – Saturday, August 30
Passed Hors d’Oeuvres
Smoked Salmon on English Cucumber
—with Lingonberry Jam
Wild Mushroom Arancini
—with Lemon Aioli
Marinated Grilled Artichoke Hearts
—with Sweet Pepper Soubise, Crispy Quinoa & Sweet Basil
Main
Colorado Petite Cut Prime Rib
—with Cabernet Onion Jam & Horseradish Crème
Roasted Rainbow Fingerling Potato Coins “Confit”
—with Duck Fat, Rosemary, Meyer Lemon & Sea Salt
Asparagus & Heirloom Carrots
—with Grilled Sweet Onions
Dessert Station
Offerings vary nightly – always sweet, always satisfying
Day III – Sunday, August 31
Passed Hors d’Oeuvres
Tomato Bruschetta with Burrata
—with Sourdough Wafer
Striped Bass Provençal
—on Spoon
Grilled Artichoke Heart
—with Sweet Pepper Soubise
Main
Olive Oil-Seared Salmon
—with Green Olives & Calabrian Chile
Cannellini Bean in Salsa Verde
—with Shaved Fennel & Citrus
Wax Beans with Heirloom Cherry Tomato
—with Crispy Shallot
Dessert Station
Offerings vary nightly – always sweet, always satisfying
And also..
Farmer’s Table Displays
Selection of Imported and Domestic Cheeses, Fresh & Dried Fruits, Vegetables and Spreads
—with Crackers, Flat Bread & Fresh Baguette
Summer Caprese Salad
—with Fresh Mozzarella, Fresh Basil, Heirloom Tomatoes, Aged Balsamic & EVO
Shaved Fennel & Citrus Salad
—with Goat Gouda, Fresh Herbs, Gem Lettuces & Champagne Dressing (NF, GF)
Organic Greens & Arugula Salad
—with Colorado Chèvre with Lemon, Fresh Blueberries & Citronette
Baby Romaine Hearts “Gems” Caesar Salad
—with Shaved Parmesan, Toasted Garlic Croutons & Lemon Caesar Dressing
Honeydew & Blueberry Salad
—with Crystallized Ginger, Mint & Fresh Lime
Tart Apple Slaw
—with Cider Vinaigrette
Spinach Salad with Strawberry & Valbreso Feta
—with Toasted Hemp Hearts & White Balsamic Dressing
And the live cooking stations from our local restaurants will not disappoint!
From Hominy Southern Kitchen
Enjoy the flavors of the South prepared fresh right before your eyes. Hominy will feature a live cooking station each day, serving up signature dishes that showcase bold flavors and seasonal ingredients.
Friday, August 29
Grilled Shrimp & Jimmy Red Grits
—with Guanciale, Roasted Tomatoes, Confit Fennel, Mushrooms & Scallions
Saturday, August 30
Smoked Beef Brisket
—with Collard Greens, Hoppin’ John & Hominy Pit Sauce
Sunday, August 31
Bayou Gumbo
—with Gulf Shrimp, Andouille Sausage, Grilled Chicken & Carolina Gold Rice
From Jaffa Middle Eastern Kitchen
Bringing fresh Mediterranean flavors to the festival, Jaffa will feature a daily live cooking station serving vibrant plates with house‑made dips and warm pita bread.
Friday, August 29
Chicken Shawarma
—with Hummus, Israel Salad, Cabbage Salad, Tahini & Pita Bread
Saturday, August 30
Falafel Plate
—with Hummus, Israel Salad, Cabbage Salad, Tahini & Pita Bread
Sunday, August 31
Jaffa Plate
—with Hummus, Matbucha, Baba Ghanoush, Tabouli & Pita Bread
From Aspen Meadows Resort – West End Social
Experience globally inspired flavors at AMR’s live cooking station, where chefs craft creative dishes fresh each day.
Friday, August 29
Sundae in Duabi
—with Chocolate Semifreddo, Pistachio Katafi & Chocolate Pistachio Cream
Saturday, August 30
Shrimp Ceviche
—with Tomatoes, Celery, Cilantro & Yucca Chips
Sunday, August 31
Pulled Pork Lettuce Wrap
—with Pickled Fresnos & Micro Cilantro
Mawa’s Kitchen
Bringing bold African‑inspired flavors to the festival, Mawa’s Kitchen will feature three inventive small plates, each prepared fresh at their live cooking station.
Beef Suya
Tender grilled beef with dry African Suya spice, served alongside pickled red onion
Jerk Scallops with Seasonal Peach Rougaille
Scallops dusted in Mawa’s special jerk seasoning, topped with a seasonal peach salsa
Berbere Shrimp Skewers with Madras Curry Sauce
Grilled shrimp marinated in African Berbere spice, wrapped around a peach cube, skewered and grilled, then drizzled with madras curry sauce
Yuki San – Sushi by Taylor Hale
Renowned for his precision and artistry, Chef Taylor Hale brings the finest sushi experience to the festival. Guests can enjoy an elegant selection of crudo bites, nigiri sushi, and sushi rolls prepared fresh at the live cooking station.
August 29, 30 & 31
Bluefin Tuna
Hamachi Yellowtail
King Salmon
Japanese Tai Snapper
Japanese Wild Yellowtail
Japanese Striped Jack
From Heather’s Pies
Beloved for their comforting, scratch-made classics, Heather’s Pies brings farm-fresh ingredients and Colorado flavors to the table. Each dish is crafted with care, blending tradition with a touch of local flair.
Chicken Pot Pie
Herb-roasted chicken and vegetable medley in a flaky crust, served with cranberry sauce
Lamb Shepherd’s Pie
Colorado ground lamb with eggplant, tomatoes, onions, oregano, and Pecorino Romano, topped with mashed potatoes
Pulled Pork Tamale Pie
Slow-roasted pork and corn masa with tomatillo salsa, sour cream, and salsa asada
Nutted Wild Rice
Wild rice with pecans, golden raisins, orange zest, fresh mint, scallions, and EVOO