Freddy Lefeber is the culinary director of Glo in Vail. Cooking has always been a big part of his life. Growing up in Hannover, Germany, he started working in kitchens when he was 15 and worked with several French-trained chefs before coming to Vail when he was 21. Here, he worked at the Sonnenalp Hotel, Larkspur and The Sebastian Hotel until he recently opened Glo with founder and owners Chris and Ariana Teigland. The restaurant is located inside of Avanti F&B at Golden Peak. The OG location in Denver has been awarded with a Michelin Bib Gourmand for the last two years.

Corn Miso Soup

Ingredients

  • ½ small onion, cubed
  • 2 cups sweet corn
  • 2 cups heavy cream
  • 1 cup vegetable broth
  • 2 Tbsp white miso

Preparation

  1. Start by sweating corn and onions for about five minutes on medium heat.

  2. Add sweet miso and mix.

  3. Add heavy cream and broth.

  4. Cook for about 10 minutes on medium heat.

  5. Transfer to a blender and mix for about four minutes on high.

  6. Serve with some greens and/or wasabi tobiko, if available.

Pork Belly Skewer

Ingredients

  • 1 pound pork belly
  • 1 fennel bulb, thinly sliced
  • 10 skewers (soaked in water at least two hours)
  • 5 Tbsp salt
  • 1/3 cup soy sauce
  • 1/3 cup gochujang
  • 3 Tbsp soy sauce
  • 3 Tbsp sugar
  • 2 tsp water

Preparation

  1. Rub pork with salt and soy sauce and leave in fridge overnight.

  2. Add all marinade to a pot and bring to a boil. Let cool down right after. Store in fridge overnight.

  3. Cook the pork belly at 350 degrees Fahrenheit until internal temperature reaches 190.

  4. Let cool down overnight in fridge.

  5. Cut 1×1-inch cubes and marinate them for an hour with the marinate.

  6. Put four cubes each on skewers and sear over a grill.

  7. Garnish with sliced fennel.

Chilled Tofu

Ingredients

  • 1 piece firm tofu
  • 1 tsp chili oil
  • 1/4 cup ponzu sauce
  • 1 Tbsp wasabi
  • 1 Tbsp bonito flakes
  • 2 Tbsp chopped scallions
  • Pickled ginger, to taste

Preparation

  1. Dry out tofu with a kitchen towel.

  2. Put tofu on a plate and marinate with ponzu.

  3. Add chili oil on top.

  4. Add ginger, wasabi, bonito flakes and scallions on top.

  5. Enjoy!