This blog comes to CSCUSA from Justin Patrick, contributing writer to Denver Hotel Magazine.
As Colorado skiers and boarders are getting fired up for another winter season, Arapahoe Basin’s head chef Chris Rybak is firing up the kitchen to deliver a culinary experience as exhilarating and diverse as the terrain outside his high-altitude restaurant. After five seasons with the resort, Rybak has no plans of slowing down his mission to provide delicious, healthy food with a minimum of waste. His partnership with A-Basin has allowed a vision to come alive that will likely be pursued by other resorts as they realize the many strengths of the operation. That vision includes a diverse forward-thinking menu, a moonlight dinner series, and a commitment to sustainable practices aimed at reducing waste, promoting recycling and composting techniques, and demonstrating to the public how easy it is to participate.