{"id":4487,"date":"2012-05-30T00:00:00","date_gmt":"2012-05-30T00:00:00","guid":{"rendered":"http:\/\/www.vailvalleypartnership.com\/2012\/05\/venerable-chef-kelly-liken-celebrates-summer-season-in-vail-with-weekly-harvest-sunday-suppers\/"},"modified":"2012-05-30T00:00:00","modified_gmt":"2012-05-30T00:00:00","slug":"venerable-chef-kelly-liken-celebrates-summer-season-in-vail-with-weekly-harvest-sunday-suppers","status":"publish","type":"post","link":"https:\/\/www.vailvalleypartnership.com\/2012\/05\/venerable-chef-kelly-liken-celebrates-summer-season-in-vail-with-weekly-harvest-sunday-suppers\/","title":{"rendered":"Venerable Chef Kelly Liken Celebrates Summer Season in Vail with Weekly Harvest Sunday Suppers"},"content":{"rendered":"

Starting Sunday, June 17 through Sunday, September 16, 2012, Restaurant Kelly Liken<\/a> celebrates the summer harvest from Colorado\u2019s finest farmers, artisans, and purveyors found throughout the state with the debut of its weekly Summer Harvest Sunday Suppers. In conjunction with the opening of the Vail Farmer\u2019s Market on Sunday, June 17, the largest market in the state of Colorado, venerable chef and owner Kelly Liken highlights the finest ingredients and products in season to inspire her spontaneous menu that will change weekly. \u201cI feel like a kid in a candy store with the endless rows of produce and products from across the state all in one place,\u201d Liken says. \u201cSunday\u2019s have really become a night for the locals and the people who make up Vail to enjoy good food, great music, and the best Colorado has to offer.\u201d<\/p>\n

Kelly forages the expansive Vail Farmer\u2019s Market every Sunday morning to source her three-course Harvest Sunday Supper menus. Available for $49++, Kelly is inspired by the vibrant colors and bounty of flavors at the market as she samples the various fresh vegetables, fruits and products. It also gives her a chance to talk to the farmers and purveyors from throughout the local agricultural community about the season and what they are most excited by. On Sunday, August 12, Kelly will host special guest cookbook author and food writer Eugenia Bone for an all-fungi Harvest Sunday Supper and book signing in collaboration with Bone\u2019s newest book \u201cMycophilia: Revelations from the Weird World of Mushrooms.\u201d Kelly will showcase mushrooms grown throughout the Vail Valley and Rocky Mountain regions for the fungi-forage three-course menu as well as address guests during the dinner with Bone on the mysteries of mycology. The menu will change every Sunday as Kelly explores the market and discovers which ingredients are at their peak of flavor. <\/p>\n

Diners can also follow Kelly on Twitter<\/a> on Sunday afternoon for a glimpse of some of the ingredients that may be featured on the menu that evening. An example of Harvest Sunday Suppers dishes may include a selection of the following:<\/p>\n

First Course:<\/b><\/p>\n

Vanilla-Scented Colorado Carrot Soup<\/p>\n

Julienne Watercress, Candied Citrus Zest<\/p>\n

Grilled Sweet Corn and Summer Green Salad<\/p>\n

Sweet Corn Vinaigrette, Fine Herbs, Heirloom Tomatoes, Fresh Goat Cheese<\/p>\n

Second Course:<\/b><\/p>\n

Pan-Seared Diver Scallops<\/p>\n

Colorado Corn-Studded Creamy Grits, Chanterelle Mushrooms,<\/p>\n

Roasted Red Pepper Romesco<\/p>\n

Roasted Duck Breast<\/p>\n

Sweet Corn-Potato Gnocchi, Thyme Scented Palisade Peach Chutney,<\/p>\n

Cardamom-Laced Duck Reduction<\/p>\n

Caramelized Cauliflower Agnolotti<\/p>\n

Japanese Eggplant Caviar, Fresh Tomatoes, Carol\u2019s amazing Basil<\/p>\n

Third Course:<\/b><\/p>\n

A Trio of Rocky Ford Cantaloupe<\/p>\n

Creamy Cantaloupe Sorbet, Vanilla-Scented Cantaloupe Juice Shooter, Lime-Kissed Cantaloupe Ceviche<\/p>\n

Libations served during summer will include Kelly\u2019s own hand-crafted seasonal cocktails, such as Kelly\u2019s Favorite Refresher featuring Leopold\u2019s Colorado Whiskey, a splash of Port, and Fresh Lime ($14); The Dill Pickle Dirty Martini featuring Cap Rock Vodka and housemade Pickle Juice ($14); or the Aloha Margarita with house-infused Hibiscus Sweet Tea, Hornitos Tequila, and fresh Orange Juice ($12), offered at the bar. Wine Director, and Kelly\u2019s husband and business partner, Rick Colomitz, will offer wine pairings with each course starting at $15, including wines from local family-run boutique wineries such as 2006 Canyon Wind Sauvignon Blanc, 2007 Plum Creek Cabernet Sauvignon, 2008 Jack Rabbit Hill \u201cMitzis,\u201d and a Biodynamic Riesling. Diners will also enjoy live music from the Tony Gulizia Band who will be performing bossa nova, jazz, and samba style music every Sunday throughout the evening along with other special guest musical acts in collaboration with the Vail Jazz Foundation. <\/p>\n","protected":false},"excerpt":{"rendered":"

In conjunction with the Vail Farmer\u2019s Market on Sunday, June 17 through September 16, 2012, Restaurant Kelly Liken features a spontaneous menu, summer cocktails, and special guest musical performances. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[86],"tags":[],"class_list":["post-4487","post","type-post","status-publish","format-standard","hentry","category-signature-event-press-releases"],"acf":[],"yoast_head":"\nVenerable Chef Kelly Liken Celebrates Summer Season in Vail with Weekly Harvest Sunday Suppers | Vail Valley Partnership<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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