By Kim Fuller Published in EAT Magazine
Up on Beaver Creek Mountain, at 9,200 feet above sea level, Beano’s Cabin executive Chef Bill Greenwood and his crew have a garden to tend, and it’s no tiny task.
“We built the Beano’s garden a quarter-acre bigger this summer, so guests will be able to have an even wider selection of fresh garden-to-table ingredients, shown throughout the menu and prepared on our wood-oven grills,” Greenwood explains.
PICTURED: Duo of Colorado Lamb with grilled lamb leg, lamb suasage, stuffed squash blossom, braised French beans, fig confit, and olive lemon gemolata
Beano’s menu is ever-evolving, always based on the freshest ingredients and products available each day, giving every guest ample opportunity to enjoy a variety of Colorado summer harvests, including farm-fresh baby vegetables like peas, beans, carrots, beets, radishes and turnips, 15 kinds of heirloom lettuces, cucumbers and squash and herbs like lemon, dill, cilantro and basil.
“From all line-caught fish to scallops we shuck ourselves to meat from Colorado organic farms, I’m very proud and excited about our summer offerings,” Greenwood says.
Locally inspired items, like Colorado lamb cheeks with braised French shelling beans, olive lemon gremolata and pea tendrils, grace the menu and are always evolving. Even dessert dishes, like honey-glazed cornbread with blueberry compote, honey ice and basil, are like a spoonful of summertime in the Rockies.
PICTURED: Wood Grilled Organic Egg with mascarpone grits, jowl confit, fruition farm cacio pecora
The palate-driven experience designed in Beano’s open kitchen will make memories of its own, but the idyllic alpine atmosphere of the high-mountain cabin is something worth experiencing at least once. The bartenders at Beano’s, meanwhile, are always muddling and mixing from seasonal inspiration, resulting in some tasty and creative elixirs and craft concoctions.
Access the cabin in summer with an hour-long horseback ride that winds through the aspen groves, or jump on a shuttle departing from Beaver Creek Village.
“Guests will not only experience a unique arrival by horseback or shuttle to our beautiful cabin, but they will also relish our menu options for all ages,” says Greenwood. “We try and spoil you here at Beano’s Cabin.”
Leave it to Beano’s to cultivate the declaration, “I’ll be back,” every single time. The rustic and delightful experience of dining at Beano’s Cabin never seems to dissipate, and that’s why we all return for more memories in the making.
Five-course dinner, $99;
three-course dinner for kids, $50;
horseback ride, $35
Rocky Mountain venison flank
Well behaved, yes
Beaver Creek Mountain Via horseback or shuttle
970.754.3463 / beanoscabinbeavercreek.com
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