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What's Cookin'

What's Cookin'

Travel
By Linda Hayes
posted: 03/23/2005

From stovetop to bartop, here's what's new off-slope this season.

VAIL >Tyro chef Kelly Liken rattles the village's culinary boy's club with her eponymous restaurant, Kelly Liken. The 28-year-old Culinary Institute of America grad emphasizes local products in dishes such as Colorado rack of lamb with braised lamb shank ravioli. Vail Village; 970-479-0175 >The scene in nearby Edwards is also getting shaken up with the opening of Ray's Restaurant & Lounge, where a 40-foot-long glowing resin bar draws an urbane crowd for "razz" martinis, mojitos and wines by the glass. 56 Edwards Village Blvd.; 970-926-7480

DEER VALLEY >Fireside Dinners at the on-mountain Empire Canyon Lodge heat up this season with new offerings, such as chicken and roasted leek stew with fresh herbs, Spanish and French wine pairings, and an additional night (Wednesday) to sample it all. 9200 Marsac Ave.; 435-649-1000

PARK CITY >Entrepreneurial chef Bill White-of Park City's Grappa, Chimayo, Wahso and Windy Ridge-adds Ghodotti's to his lot. Located in nearby Redstone, the trattoria, opening this season, will be a departure from White's high-end outlets, focusing on hearty pastas, pizzas and breads. 800-453-1360

MONT TREMBLANT >Huge bowls of pasta with homemade meatballs are the specialty at Spag & Co., a new checkered-tablecloth, family-style Italian joint.Tremblant Village; 819-681-4444 >Then tap into the beer of the month at Microbrasserie La Diable. This month, it's Oktoberfest German- style ale. Tremblant Village; 819-681-4546 -L.H.

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