BEAVER CREEK, CO – The world-renowned Beaver Creek Resort became a culinary showcase this weekend during the International Ski Federation’s Audi FIS Alpine World Cup. In a partnership with the U.S. Ski Team, Bonnier Corp.’s Saveur Magazine brought five of the nation’s most noted chefs to Beaver Creek for an evening of epicurean delight during the Audi Birds of Prey World Cup. They joined four noted local chefs from the Vail Valley and Beaver Creek’s top restaurants for Savor the Slopes at Rocks Modern Grill in Beaver Creek.
Bonnier, a foremost international publishing company, is well connected to the sport as the publisher of Ski and Skiing magazines, in addition to Saveur. The magazine has partnered with the U.S. Ski Team to entertain guests during the weekend of high-speed racing action. Thousands of fans descend on Beaver Creek each year for the Audi FIS Birds of Prey World Cup, which features top Olympic medalists including Bode Miller, Ted Ligety, Andrew Weibrecht and more.
“The mountains are rapidly becoming a major food destination,” said Saveur Vice President and Group Publisher Merri Lee Kingsly. “There’s an amazing culture in the mountains around the active lifestyle of skiing. We thought it would be interesting to take some of our favorite chefs from around the country out of their restaurants and let them showcase their skills in the mountains.”
Not only did the experience bring amazing food from the best restaurants in country to the resort town, but it also gave the top chefs a chance to hit the slopes and enjoy Beaver Creek. The event also provided top atheltes including alpine downhill racers TJ Lanning, Steven Nyman and fresstyle aerialist Emily Cook an opportunity to meet the chef’s and taste their creations.
“The past couple of days have been amazing. It’s so beautiful here,” expressed Chef de Cuisine Victor Casanova for Culina, Modern Italian in Beverly Hills. “I am an East Coast boy, so this was a really nice treat. The powder was nice, the trails were nice, the scenery – you can’t beat it! I’ve been completely overwhelmed by how fun this has been.”
Skiing is unique among Olympic sports being attached to a lifestyle sport based on travel to mountain destinations, like Beaver Creek and Vail. Ski racing fans are passionate about watching their heroes like Bode Miller, Ted Ligety and Lindsey Vonn, but also enjoy cruising down ski runs and enjoying the resort atmosphere.
“Skiing is unlike any other sport in its ability to bring people together around their passion for the outdoors and the mountains, whether competitive athletes or recreational skiers,” said the Team’s Chief Revenue and Marketing Officer Andrew Judelson. “Hospitality, food and the mountain experience are a very big part of our sport. Our partnership with Saveur, along with Ski Magazine, here in a world class resort like Beaver Creek is a great way for us to showcase our sport’s culture with our valued partners.”
For other chefs, the event served as a flashback to a life before cooking.
“I’ve been a ski bum for many years. The best was when I was a food and beverage manager at Killington Mountain Ski Resort when I was 21 years old,” said Christopher Lee, Executive Chef for Aureole in New York City. “It was the best time of my life. Skiing is a way of life – it’s something I miss. My career’s taken off and skiing has taken a back seat but Savor the Slopes has given me a little more energy to start again.”
The chefs entertained over 150 guests of the U.S. Ski Team and the Audi FIS World Cup at Rocks Modern Grill in the Beaver Creek Lodge.
The Saveur chefs included:
• Victor Casanova (Culina, Modern Italian, Beverly Hills)
• Chrisopher Lee (Auerole, New York)
• Marc Murphy, Benchmarc Restaurants (New York)
• Food Network star Aarón Sanchez (Paladar and Centrico, New York)
• Carolynn Spence (Chateau Marmont, Los Angeles)
Featured chefs from Beaver Creek and Vail included:
• Paul Anders (Sweet Basil, Vail)
• Dave Gutowski (Grouse Mountain Grill, Vail)
• Adam Roth (SaddleRidge, Beaver Creek)
• David Walford (Splendido at the Chateau, Beaver Creek)
The resort will be showcased globally in 2015, having recently been awarded the International Ski Federation’s World Alpine Ski Championships for the third time.
Published by Bonnier, Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 17 James Beard journalism awards.
About the U.S. Ski Team
The U.S. Ski Team, as part of the U.S. Ski and Snowboard Association (USSA), develops and maintains teams of world-class athletes for national and international competition, including the Olympic Winter Games. The U.S. Ski Team selects teams in all sports for major events such as the Olympics and World Championships as well as annual teams in many Olympic disciplines. The U.S. Ski Team coordinates nationwide development and elite programs for all competitive skiing sports while maintaining a strong adherence to core values. For more information, visit www.usskiteam.com.