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At last weekend’s Food & Wine Beaver Creek Festival I had skiing on the brain. Well, I went skiing—there was a crazy powder day on the first day. Apologies to the poor skiers on the East Coast. The snow will come. I also found time to talk to some culinary experts about what they like to serve, and eat, after hitting the double black diamonds, also known as après-ski.

“I’ll have to use my imagination. I would think sushi. No, I would hang out by a fire and eat s’mores. Or, maybe something with ranch dressing. Because I just like ranch dressing. — Stephanie Izard | Chef and owner of Chicago’s Girl and the Goat and winner of Top Chef Season Four

“Burgers are pretty damn good, I’m not going to lie. The smell and the heat of the burgers just provide such great atmosphere. That, or some killer nachos and sausage. — Tim Love | Chef and owner of The Lonesome Dove, The Love Shack, and newly opened The Woodshed

“Oysters, because before the food, when it comes to après ski, I think about what I’d want to drink. And oysters go great with a glass of Stella Artois.”  — Jay McCarthy | Corporate Chef Group970 Restaurants in Beaver Creek

“We have a Mexican restaurant in Snowmass, Colorado called Venga Venga. We make these confit chicken wings that we slow cook for 48 hours and then deep fry. We then toss them with an achiote glaze and chipotles. I’d serve that, with a beer.” — Richard Sandoval | Chef and owner of Richard Sandoval Restaurants including Maya, La Sandia and Zengo

“Après-ski? That’s a first for me. You want instant gratification. A thirst quencher. Beer has that. But, for wine, I’d suggest a high acid white, like a Pinot Gris. One that’s all acid, no oak.” —  Anthony Giglio | Wine expert

“A great cheese board featuring a lot of good, local cheeses. My favorite is the 6-year aged cheddar from Widmer’s Cheese Cellars. We are currently serving a 6-year aged Amish cow’s milk cheese from the Milton Creamery in Iowa. It’s a very approachable Swiss type of cheese with a long finish. Also, we are serving “Jeff’s Select Gouda,”  [which has] a classic European nuttiness with caramel notes. — Christian Apetz | Executive Chef Mountainside Bar & Grill at Park Hyatt Beaver Creek

Check out all of our coverage for the Beaver Creek Food and Wine Festival