Meet Our Chef
MEET THE VISIONARY BEHIND YOUR DELECTABLE MEAL
Influenced by modern Italian, French, Asian and New World Cuisine, Chef David Von Holten brings his remarkable palette and distinctive perspective to fine dining in Snowmass, Colorado. Having honed his skills at The Inverness Hotel & Conference Center, as well as the renowned Bloom & North in Scottsdale, Arizona, David Von Holten has been a welcome addition to the Snowmass Village dining scene.
He's already won over the locals, with Aspen Magazine declaring him "the best new reason to go to Snowmass," and his cuisine has received raves from Aspen Peak and Sojourner Magazine.
For a taste of his mastery, try his recipe for Honey Mousse Crepes with Drunken Berries, or make a reservation today and experience the food for yourself.
Mousse
½ cup honey
4 egg yolks
2 cups heavy cream
Pinch of salt
Combine honey, egg yolks, and salt in a bowl; transfer mixture to top half of a double boiler set over a pan of simmering water. Whisk mixture until it is thick and forms a ribbon. Allow it to cool slightly. Whip heavy cream to stiff peaks in a separate bowl and gradually fold small amounts of the whipped cream into the honey mixture so no lumps are formed.
Crepes
1 cup flour
2 tablespoons sugar
2 pinches salt
3 eggs
2 cups milk
6 tablespoons melted butter
Sift flour, sugar, and salt into a bowl. Add eggs and just enough milk to make a soft paste, and continue blending until mixture is smooth and free of lumps. Stir in the rest of the milk and butter. The batter should have the consistency of heavy cream. Let it set overnight in the refrigerator, or at least 2 hours at room temperature. Heat a lightly oiled crepe pan or other nonstick pan until moderately hot and add about one ounce of batter. Flip crepe when browned. Crepes may be made ahead of time and stacked, but sprinkle sugar between each.
Berries
2 pints berries or fruit such as raspberries, blackberries, strawberries, cherries, or figs
1/2 cup Port
1/4 cup orange liqueur such as Grand Marnier
1/4 cup sugar
Soak berries in Port, liqueur, and sugar for at least two hours. Remove berries from liquid. Transfer liquid to a saucepan and reduce over medium heat until it reaches a syrupy consistency.
Assembly
In a warm pan gently heat a crepe. Remove to a plate. Fill crepe with fruit, roll, and top with a dollop of mousse. Finish with a dash of nutmeg and reserved syrup. Serves 6.
