By Kim Fuller Published Winter 2016 in EAT Magazine
Sleigh rides are magical, especially when they start and finish at the doorstep of a rustic mountain retreat. Zach’s Cabin sits up on the slopes of Bachelor Gulch, and after guests are taken up by sleigh and dropped at the chalet’s doorstep, they’ll find a taste of Colorado, paired with a splash of coastal cuisine.
“I’m from the East Coast, so I bring a lot of influence that a lot of people don’t really know about,” says Dave Kelley, chef de cuisine. “And it’s becoming known that I do a lot of seafood, so people come back, because they know that if I am serving it, it’s going to be the freshest I can possibly get.”
It’s an exciting time to visit Zach’s, as the chef team now includes executive chef Kirk Weems, who previously ran another on-mountain gem, Allie’s Cabin.
Kelley, who heads up the dinner program at Zach’s, says while seafood will continue to stand on the menu beside local offerings, he will also be “lightening things up a bit.”
“A little less butter, and a little more finesse,” Kelley shares of this season’s updated cuisine.
Kelley’s grilled Maine lobster tail with citrus vinaigrette, baby arugula, avocado and ruby red grapefruit segments is light as promised and flavorful as can be — lovely with a glass of crisp La Marca prosecco.
Decadence is still readily available, with courses like the caramelized jumbo sea scallops, over lobster risotto and topped with Hudson Valley foie gras.
The courses crescendo — better and better with every round. This winter, Kelley has put together a new entrée that combines great colors and textures with a dynamic flavor profile. The Tender Belly Berkshire pork tenderloin cuts with a fork like butter, and a then plays nicely with the dish’s sweet potato purée, crispy Brussels sprouts and braised red cabbage.
Tables inside the round dining room are either set against the windows or the fireplace, so every seat is special, and the bar is right there for a pre-dinner libation or a night cap after dessert. A velvety crème brûlée and a glass of Sauternes is a lovely way to finish the evening, but a dram of single malt from the bar is the real winter warmer, stoking your body and spirit like a campfire as you descend back down the mountain by sleigh.
Appetizers: $14-$27; Entrées: $31-56
Fine dining in
a rustic cabin
Tender Belly Berkshire pork tenderloin
Mountainside | Bachelor Gulch
970.754.6575 | zachscabinbeavercreek.com
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