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Check In: August 22, 2018 Calendar Icon
Check Out: August 23, 2018 Calendar Icon
Nights 1
Adults 2
Rooms 1
Children 0

Cooking in the Clouds

Cooking in the Clouds

Date: 04/13/2018 - 04/15/2018
Location: Skytop Lodge

Whether you know Grandma’s recipe book by heart or don’t know how to boil an egg, you are invited to join us for one of our three-day interactive Cooking in the Clouds events!  Work side-by-side with the chefs of Skytop and learn behind-the-scenes tricks that will make you the star of your own kitchen.
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**Please note that this event is for adults only. 

Already booked a room? No problem! Call us today to add the Cooking in the Clouds package onto your room reservation for only $199++ per person*.
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DAILY ITINERARY

Friday

~Meet & Greet Reception with Executive Chef Rich Beichner~
Menu: Charcuterie Display | Pepper Crusted Sliced Filet of Beef | Pan Seared Diver Scallops | Marinated Grilled Vegetables | Paired Wines

Saturday

~Interactive Brunch~
Menu: Poached Eggs | French Omelets | Maple Bacon | Lyonnaise Potatoes | Fresh Sliced Fruit | House Made Granola Yogurt Parfaits | Mimosas

~Lunch On Own (Not included in package)~
Work up an appetite and enjoy all that we have to offer on our 5,500 acres!

~Interactive Dinner~
Menu: Shanghai Style Lobster with Grilled Texas Toast | Greens and Grains Salad with Drunken Cherries and French Goat Cheese | Colorado Lamb | Sticky Toffee Buns, Bread Pudding & Fresh Ice Cream | Paired Wines

Sunday

~Breakfast Demonstration~
Menu: Breakfast Sandwiches | House Made Granola Yogurt Parfaits | Fresh Berries with Chantilly Cream


*$199++ per person Cooking in the Clouds package does not include an overnight guestroom.


MEET THE CHEF: Richard Beichner

Richard Beichner is the current Executive Chef at Skytop Lodge and has over 25 years of experience in the hospitality industry. Richard has been fortunate enough to work in some of America’s finest restaurants such as The River Café in New York and The Striped Bass in Philadelphia, as well as working with Michael Richard in Philadelphia. He has a passion for using the freshest local ingredients and has established relationships with local farmers, ranchers and fisherman.

Richard has worked with multiple charities such as The Taste of Vail Food and Wine Festival, the March of Dimes organization and the Share Our Strengths Foundation. He is a member of the Court of Master Sommelier Level 1. He has cooked for the 43rd President of the United States, numerous dignitaries and many musicians. He has also appeared on local television shows. In his free time, he enjoys alpine skiing, hiking, playing drums and brewing craft beer.