A FOOD Experience of a Lifetime

20 Jan

Chicago Restaurant Week. The long awaited time of year when Chicagoans whet their appetites on the savory tastes of some of the city’s newest, hippest, and priciest restaurants, at a fraction of their typical prices. 

Now I’m no foodie, but I love wrapping my taste buds around fresh tastes, mouthwatering cuts, and delectable wines and my senses around a new restaurant space, designed and outfitted by some of the city’s top designers. It’s an event  and we all know I love a good event.

I was fully aware, that moving out to Keystone meant missing out on the delights of Restaurant Week, a small price to pay for an experience of a lifetime (like what I did there?) Therefore imagine my delight when my co-worker Wendy suggested we hit up Savour the Slopes. What’s that you say? Savour the Slopes is “a rotating showcase of Keystone’s Signature Restaurants”. Turns out Keystone has it all…mountains, adventure, good beer, great people, and last but definitely not least, GREAT FOOD!

Wendy and I kicked off our Savour the Slopes experience with a “Ranch Farm to Table” tasting at the Keystone Ranch. The Keystone Ranch is a fine dining establishment that is owned and operated by, you guessed it, Keystone. The restaurant is nestled within an original 1930s homestead ranch and features Colorado game options in a five course menu. 

At the Ranch Farm to Table tasting we noshed on samplings of Iowa Rabbit Terrine, Rocky Mountain Elk Loin, and Colorado Lamb. I was satiated. I had died and gone to Colorado game heaven. We complemented our selections with a deliciously full Pinot Noir, which rounded out each of the exquisite flavours with the perfect flourish. 

Keystone Ranch, you did not disappoint.


Clockwise, left to right:

  • Colorado Lamb, baby root vegetable ragout, truffle polenta cake, maderia reduction
  • Rocky Mountain Elk Loin, smoked cannellini bean ravioli, wilted rainbow chard, watercress emulsion
  • Iowa Rabbit Terrine, curly endive, hidden rose apples, apricot motrada
  • Chocolate Mousse
  • Orange Cardamom Creme Brulee garnished with a blood orange reduction


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