By Kim Fuller Published in Vail Daily
Let’s do brunch.
It’s a delicious statement that you may be hearing more and more around the Vail Valley. For a while this area was lacking a solid brunch scene, but some of the top resorts in the area are stepping up to the plate and serving up a gourmet game.
The Sebastian Resort Vail recently launched their Sunday Funday brunch that features a bottomless bloody mary and prosecco bar, as well as “all-day” rose. The bottomless beverage bar is $24 per person, and paired with an all-you-can eat menu selection, this is the choice for a group gathering that will likely last longer than expected.
“The Sebastian’s Sunday Funday brunch is the prefect blend of a fun, weekend social outing and great food,” said Bryan Austin, general manager of The Sebastian. “Many bottomless brunches fill guests with the first course. We’ve designed a menu that allows guests to sample multiple, tapas-sized menu items like our quinoa pancakes or the duck carnitas.”
The food experience begins with a specially curated charcuterie bar featuring custom blended meats by the Colorado Meat Company, artisanal cheeses and marinated mixed olives.
Brunch selections include made-to-order choices such as Huevos Sebastiano with Cuban-style black beans, crispy tortilla, farm fresh eggs and fire-roasted tomato ranchero sauce, styles of Benedict options ranging from pulled pork to Florentine, classic breakfast options such as buttermilk pancakes, and bold statements like slow-roasted short rib hash and cornflake-crusted French toast.
Save room for a slice of key lime pie. It’s a piece big enough for the whole table. The unlimited food menu is $32 per person for adults and $18 for children 12 and younger. Brunch at The Sebastian is offered on Sundays from 11 a.m. to 2 p.m. in Leonora, the hotel’s signature restaurant.
Reservations are encouraged and can be made by calling 800-724-6535. Visit http://www.thesebastianvail.com/sebastian-sunday- funday-brunch for more information.
KICK BACK BRUNCH
Four Seasons Resort and Residences Vail has brunch at The Remedy Bar this summer. Munchie Brunchie is offered Saturdays and Sundays from 10 a.m. to 2 p.m. The space features floor-to-ceiling windows displaying mountain views and an expansive patio, making it a great destination to unwind and soak in the summer.
Executive chef Marcus Stewart has created a menu loaded with dishes starting at $12. Enjoy a smoked salmon and tater tot “waffle” complete with accoutrements and caviar, or a French countryman Benedict with country ham and poached egg. Sweet dishes such as the banana Nutella dulce de leche crepe with citrus confit and cherries are available, as well as lighter fare like an acai bowl served with quinoa granola and fruit.
“Munchie Brunchie was created as a fun and playful way for us to highlight our food and beverage offerings at The Remedy Bar,” said Simon de Swaan, director of food and beverage. “With items like the tater tot waffle and the interactive bloody mary bar, we were looking to make brunch an exciting and memorable occasion. We see this as a program that will continue to grow and evolve.”
For $25 enjoy the bottomless bloody mary bar, featuring a special mix created by director of beverage Steven Teaver. Adorn your own cocktail with toppings such as pickled okra, peppers, seared Spam and shrimp.
Visit http://www.fourseasons.com/vail/dining/lounges/the_remedy_bar/ for more information.
Brunch at WYLD at The Ritz-Carlton, Bachelor Gulch, is music to your ears. This is the first summer they have offered a Jazz Brunch that pairs smooth melodies with a buffet to impress. The scene is comfortable and can be the perfect place for an intimate meal or a refined family outing. Try to get an outside table to enjoy the mountainside terrace, and when you’re exploring the buffet, definitely check out the omelet station and the decadent charcuterie table.
Executive sous-chef Aaron Baxendale has created a seasonal and sophisticated brunch menu that features an array of alpine-inspired breakfast and lunch cuisine. All of the food can be enjoyed alongside Grammy-nominated woodwind artist Bob Rebholz and guitarist, vocalist and composer Justin Allison for a background of melodies and rhythms.
“Family and friends will gather around the table and enjoy each other’s company while appreciating live music and a delicious menu,” said general manager Steve Janicek.
Kids will love the WYLD brunch dessert bar, with fun items such as Fruit Loop pan cotta, colorfully sprinkled doughnuts and orange macaroons.
Brunch is offered on Sundays this summer from 11 a.m. to 2 p.m. It’s $40 per person and features a special two-for-one offer for Eagle County residents with proof of residency.
For reservations, call 979-343-1555 or visit http://www.ritzcarlton.com/bachelorgulch.