Fully Equipped Kitchens
The Antlers at Vail’s fully-equipped kitchens make dining in easy.
One of the things that guests love most about Antlers condominiums are the fully-equipped kitchens. When on a week-long ski vacation there are times when you just don’t want to eat out and the kitchen enables guests to enjoy simple or gourmet meals in the comfort of their spacious Antlers condominium. Many people even come in large groups and entertain in their condo. But there are times, particularly after a big powder ski day, when you may not feel like going out to eat OR cooking. Enter Chef Barry Robinson and freshly prepared meals for in-room dining!
Chef Barry Robinson
Chef Barry Robinson
We are so fortunate to have Chef Barry as a part of the Antlers team. Chef Barry caters all events on property at the Antlers and we hear endless compliments about him, his food and service. Internationally-trained Chef Barry was recruited all the way from Australia by Vail Resorts to operate their Game Creek Club, private members operations. Chef Barry had the responsibility and privilege to prepare culinary experiences for guests of the private chalet including Hollywood stars, famous musicians, Wall Street CEO’s, and others. Now Chef Barry runs Caterers of Vail out of the Antlers kitchen and conference facilities.
Freshly Prepared Meals for In-Room Dining
Two winter’s ago Chef Barry offered breakfast burritos and last winter offered freshly made soups as in-room dining options for Antlers guests. This winter he is going all out and offering a range of full meals prepared to be heated in the comfort of your Antlers condominium. Now you can order a meal or two ahead of time to be delivered so you can simply simply heat it up on those days you don’t feel like going out to eat or cooking. Dine in the comfort of your condominium without the work or clean up of cooking!
Freshly Prepared Meals by Chef Barry Include
Beef and Vegetable Stew: Large pieces of diced beef chuck steak cooked with onions, carrot, celery in a beef stock. Gluten free. Finished with chopped parsley, salt and pepper.
Hungarian Beef Goulash: Traditionally cooked with equal parts onion and diced chunks of beef chuck Steak, flavored with caraway seeds, tomato paste, Hungarian paprika, beef stock, salt and pepper.
Chicken Pot Pie Ragout: Juicy pieces of both thigh and breast meat sautéed with onions, celery, carrots and bell peppers, thickened with chicken stock and cream using a flour and butter roux.
Roasted Herb Chicken: Two (2) whole medium sized roasted chickens seasoned with mixed poultry herbs, salt and pepper, with seven cups of cooked rice pilaf.
Creamy Mash Potatoes: Boiled Idaho potatoes, seasoned and whipped with cream and butter.
Spaghetti and meatballs: Spaghetti, finished with lots of meatballs tossed in a herb marinara sauce.
Rotini Pasta with Butter and parsley: Al dente boiled rotini pasta tossed in olive oil and butter, finished with chopped fresh Parsley.
Mixed Greens: fresh mixed greens served with a side dish of dressing. Your choice of dressing.
All dishes are presented in a large recyclable oven dish with a clear lid for easy identification. We recommend you individually portion onto a dinner plate and microwave until your desired temperature is reached.
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