Chefs’ Picks: Apres Ski

Four ski town chefs divulge their favorite apres-ski dishes, drinks and destinations.

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Red Tail Margarita

Photo by: Corey Nuss

Corey Nuss

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

After an exhilarating day on the slopes, there’s no better way to wind down in alpine environs than by taking part in that festive tradition known as apres ski, which typically involves socializing over bites and beverages. Here four ski town chefs divulge their favorite apres-ski dishes, drinks and destinations.

Comradery and Cocktails

Executive Chef John Murcko has had his hands full this season with the opening of his new wood-fired restaurant — aptly named Firewood — in Park City, Utah. He hasn’t had much time to ski lately, but for him, relaxing after a day on the slopes has always been more about the experience than the eats. "The greatest thing about skiing is going with friends, so when you finish skiing at the end of the day [and] talk about the fun you had — that’s the true apres,” says Murcko. “ Red Tail Grill’s deck at Canyons is great for its proximity to [the] slopes, and I’ve definitely spent some time there.” Murcko suggests kicking back with the spot’s stellar margarita.

Antipasto Platter

entwine, May 2011

Photo by: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Yunhee Kim, 2011, Television Food Network, G.P. All Rights Reserved.

A Fire-Lit Feast

When Steve Anderson finishes a day of shredding the runs in Lake Tahoe, California, he seeks out the restorative powers of meat, carbs and natural heat. “After a great day on the slopes, nothing is better than a top-notch charcuterie board in a warm, cozy, fire-lit tavern,” says Anderson, who is executive chef at Northstar California Resort in Truckee, California. Coming off the hill, he is ravenous for cured meats and ripe cheeses accompanied by plenty of crusty bread or sourdough pretzels — preferably paired with a dry-hopped ale. Create your own satisfying post-slope plate like this appetizing antipasto platter from Food Network Kitchen.

Mangy Moose
Libations and Live Music

An outdoor fanatic who has lived in 28 different states throughout his life — including Alaska — Executive Chef Michael Lishchynsky has had plenty of experience with apres ski. When he’s not working at The Handle Bar in Jackson Hole, Wyoming, Lishchynsky often heads to the legendary Mangy Moose bar to unwind. The allure? “Live music, stiff drinks and good people,” he explains. This hot spot is a magnet for locals, professional skiers and celebrities alike.

Dusty Boot Burger
Carb-Centric Comforts

Executive Chef Ron Jackson and his team at Zach’s Cabin hit the slopes daily. Many of the employees at this restaurant in Beaver Creek, Colorado, actually ski or snowboard to work, given that a snowcat is the only vehicle capable of reaching this mountainside spot once the snow arrives. After taking on the trails, Jackson craves calories. “I love to have a Boozy Milkshake apres (creme de menthe, Kahlua and vanilla ice cream) and it has to be paired with a really great cheeseburger,” he says. To get his fix, Jackson heads to one of two Colorado locales: The Dusty Boot in Eagle or the  Hotel Colorado in Glenwood Springs.

Plow into additional apres-ski dishes with Food Network’s gallery featuring top spots near the slopes.

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