2018/19 Mountain Dining News and Events at Aspen Snowmass
Aspen Snowmass on-mountain dining establishments announce 2018/19 winter news and events calendar.
Mountain Dining News
Sustainable and Local Food
Aspen Snowmass works closely with local purveyors to ensure that food at on-mountain restaurants is fresh, local and sustainably sourced. All hot-dogs, hamburgers and chili meat are sourced from local, grass-fed beef and on-mountain chicken products, including chicken fingers, come from Boulder Natural Meats. In addition, Aspen Snowmass works with other local sources such as Crystal River Meats, Mountain Primal Meats, Erin’s Acres Farm, Wild Mountain Seeds, Louis Swiss Pastry, Rock Bottom Ranch, Shining Mountains Farm, Colorado Pastured Pork and more.
Kid’s Cooler On-Mountain Lunches
This season, Aspen Snowmass is updating the Kid’s Cooler on-mountain lunches to include healthier options. Selections now include hummus, carrots, edamame, fresh fruit, yogurt and applesauce. Kid’s Cooler lunches are available at the Cliffhouse, Bumps, Elk Camp, Merry-Go-Round and Ullrhof.
A Commitment to Composting
On-mountain dining restaurants at Aspen Snowmass are committed to composting. Composting reduces dependence on fossil fuels and improves soil health which greatly decreases the need for chemical fertilizers. It also lessens waste sent to the Pitkin County Landfill, extending the landfill’s life. Aspen Snowmass has embraced composting at on-mountain restaurants, children’s ski school locations and hotels. Bumps, the Cliffhouse, Two Creeks, Elk Camp and Sam’s Smokehouse compost both the front and back of house and Lynn Britt Cabin, Ullrhof, Up 4 Pizza and the Sundeck all compost in the back of house. Within children’s ski school facilities, both the Treehouse Kids’ Adventure Center and the Hideout have implemented composting programs. The Little Nell, Limelight Hotel Aspen, and the Limelight Hotel Snowmass compost as well. By the end of the 2018/19 winter season, the vast majority of Aspen Snowmass’ waste will be composted.
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