Ritz-Carlton, Bachelor Gulch introduces whole animal, wild game menus

(Ritz-Carlton, Bachelor Gulch)

The Ritz-Carlton, Bachelor Gulch in Beaver Creek, Colo., is taking a walk on the wild side this fall and winter with the introduction of new culinary offerings. Taking cues from its bold and adventurous Rocky Mountain backdrop, the resort is showcasing the best of Colorado’s bounty with a whole animal program and a rotating wild game menu as its newest gourmet dining experiences.

With chef Benjamin Christopher at the helm, The Ritz-Carlton, Bachelor Gulch has implemented a resortwide whole-animal program in which the culinary team embraces a “nose-to-tail” philosophy of utilizing all elements of an animal in cooking. As part of this program, Christopher will craft special dishes that showcase all of the delectable parts of a particular animal—all locally pasture-raised in Colorado—including lamb, pig and more. The dishes will be unveiled throughout the course of the month in Buffalos restaurant, with each month highlighting a different animal.

Further drawing inspiration from its natural surroundings, Buffalos will be introducing a new rotating wild game menu available throughout the fall and winter seasons. Featuring game from Colorado and Wyoming, the special menu will change weekly to reflect the freshest ingredients of the moment and will be complemented by sides made with Christopher’s seasonal discoveries at the market. A sample of wild game menu offerings include:

  • Goose with butternut pappardelle, sage crumble, pancetta
  • Bloody Mary bison hangar steak with horseradish celeriac, asparagus, citrus celery salad
  • Duck two ways with tepary beans, masa paper, mizuna
  • Elk tenderloin with herb brioche crust, aji amarillo potato puree, elderberry reduction, beet greens
  • Pheasant au vin with smashed fingerling potatoes, autumn succotash
  • Venison osso bucco with gremolata, grits, haricot vert