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Front and Center

Front and Center

By Linda Hayes
posted: 05/18/2000

WHERE (Barclay Aspen, Colo.)
Chef/owner Barclay Dodge cooks every morsel of the 7- or 10-course dinners served in the restaurant's kitchen at a hand-painted chef's tableimported from India. Spice jars line the Spanish-tile walls. Cooks andpastry chefs hustle. Modern-American cooking is inspired by Dodge'stime at restaurants, like renowned Il Bulli, in Spain.
TO BOOK 430 E. Hyman Ave.; 970-429-1072

WHERE Bistro Toujours (Deer Valley, Utah)
With views into the kitchen and the adjoining dining room, BistroToujours' private chef's table offers a true "upper Deer Valley diningexperience. Linens are custom, glassware is Riedel, china is Villeroy &Boch. Chef Dave Kratky makes classical French dishes—Kobe "Wagyusteak Diane, elk Wellington—prepared with mountain flair
TO BOOK In the Chateau at Silver Lake; 435-940-2200;

WHERE De la Tierra (Taos, N.M.)
Amid flaming grills and busy prep stations, De la Tierra's in-kitchen chef'stable is an oasis of calm—until glasses fill with wines from the award winning list and course after course of executive chef Kevin Graham'sglobal cuisine are set before you. The signature yak chili is a staple. Fromthere, try the foie gras and pea risotto or lamb with minted cherries.
TO BOOK In El Monte Sagrado Living Resort; 505-758-3502;

WHERE Westbank Grill (Jackson, Wyo.)
This gleaming exhibition kitchen is center stage to chefs turning abounty of seasonal ingredients into gourmet cuisine. Guests have ringsideseats at the 10-person, custom hardwood harvest table that frontsit. Menus are custom, too, with of-the-moment dishes like smoked Idahogolden trout and chile-smoked antelope loin.
TO BOOK In the Four Seasons Jackson Hole; 307-732-5000;


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