We’ve already started preparing the five-course wine dinner that will take place next Thursday, January 30th.
I spoke with René Schlatter, President and CEO of Merryvale Vineyards, today to finalize details.
The wines have arrived, and our entire staff is excited to provide our guests a memorable experience of great wine and food.
A radio spot about the event is currently running on KTAO radio; you can listen to it here:
For details on this fabulous event, click here. See you Thursday.
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From New Mexico magazine’s Nick Heil.
Here’s what he says about The Blonde Bear Tavern:
We made a few more runs before I knocked off that afternoon and headed to The Blonde Bear Tavern, in the lobby of the Edelweiss Lodge and Spa, for an après beer. What the Ski Valley has in abundant untapped terrain it has long lacked in base-area amenities—at least compared to other A-list resorts in the region. But that’s changing, too, and the Edelweiss offered a glimpse of the future. The Blonde Bear Tavern has a more upscale and cosmopolitan vibe than the other watering holes in the base-area village, with a polished stone bar, leather stools, and a discriminating wine list.
“We want people to come and enjoy a meal in a warm atmosphere that has some sophistication, but that is still casual,” said Jon Mudder, The Blonde Bear’s executive chef and a New York City transplant. “The Ski Valley is always going to have a laid-back attitude, and we don’t want to lose that.”
Read the whole thing here.
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