Chef Miles Angelo and his team in the Beard House kitchen
Kombu-Crusted Salmon with Wasabi, Cilantro, Roe, and Lime; Daikon-Wrapped Crab Salad with Apples, Coriander Flowers, and Caviar;
Three Hot Tastes > Dragon Egg with Scallop Mousseline and Spicy Sea Urchin Custard; Thai Lipstick Chili Relleno with Prawns, Garlic, Mint, Basil, Cashews, and Curry; and Oyster Poblano with Chili Pesto, Smoked Bacon, Choron Sauce, and Lemon
Smoked Potato–Heirloom Tomato Salad with Black Truffle Crumbles, Apple Cider Gastrique, Spring Onion Velouté, and Nutmeg Foam
Lobster Tamale with Cactus–Green Chili Stir-Fry and Soy Butter
Tomato-Dusted Colorado Lamb with Roasted Artichoke, Maytag Blue Cheese–Yam Gratin, and Apricot Reduction
Vanilla and Berries > Vanilla Bean–Poppy Seed Cake with Coconut Meringue and Raspberries
Dinner

Aspen Exclusive

Miles Angelo

Caribou Club, Aspen, CO

After helping to put Southwestern cuisine on the map at New York City’s Arizona 206, Miles Angelo brought his acclaimed cooking to the clear mountain air of Colorado. At the Caribou Club, Aspen’s exclusive private dining establishment, chef Angelo’s vibrant take on the region’s cuisine continues to attract a well-deserved following.

Event photos by Philip Gross.

Related Info:

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  • Hors d’Oeuvre

    • Riptide Oyster Shooters
    • Deviled Quail Sticks
    • Tigerfish Tortellini
    • Toy Corn Dogs
    • Smoked Sturgeon Benedict
    • Pierre Sparr Crémant d’Alsace Brut Rosé NV
  • Dinner

    • Five Chilled Tastes > Kombu-Crusted Salmon with Wasabi, Cilantro, Roe, and Lime; Daikon-Wrapped Crab Salad with Apples, Coriander Flowers, and Caviar; Foie Gras with Cocoa, Coffee, and Tuaca Jello on Brioche; Elk Tartare with Crispy Vegetables, Rosemary, and Honey; and Bison Tartare with Quail Egg Yolk and Chicken Chip
    • King Estate Signature Collection Pinot Gris 2010
    • King Estate Signature Collection Pinot Gris Vin Glacé 2007
    • King Estate Signature Collection Pinot Noir 2010
    • Three Hot Tastes > Dragon Egg with Scallop Mousseline and Spicy Sea Urchin Custard; Thai Lipstick Chili Relleno with Prawns, Garlic, Mint, Basil, Cashews, and Curry; and Oyster Poblano with Chili Pesto, Smoked Bacon, Choron Sauce, and Lemon
    • Hess Allomi Vineyard Sauvignon Blanc 2010
    • Smoked Potato–Heirloom Tomato Salad with Black Truffle Crumbles, Apple Cider Gastrique, Spring Onion Velouté, and Nutmeg Foam
    • Hess Allomi Vineyard Sauvignon Blanc 2010
    • Lobster Tamale with Cactus–Green Chili Stir-Fry and Soy Butter
    • Rombauer Vineyards Carneros Chardonnay 2010
    • Tomato-Dusted Colorado Lamb with Roasted Artichoke, Maytag Blue Cheese–Yam Gratin, and Apricot Reduction
    • Loring Wine Company Cargasacchi Vineyard Pinot Noir 2010
    • Vanilla and Berries > Vanilla Bean–Poppy Seed Cake with Coconut Meringue and Raspberries
    • King Estate Signature Collection Pinot Gris Vin Glacé 2007

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 05.01.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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