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Recipes for Summer + Fall 2024

From Kevin Nelson of Wild Sage

Summer + Fall 2024

Chef Kevin Nelson arrived in the Vail Valley from New York back in the early 90s. He soon found his culinary home at Vail’s beloved Terra Bistro where he quickly rose to executive chef and managing partner. Many years later in 2022, Nelson partnered up with the owner of Drunken Goat in Edwards and set out to launch two new restaurants in Eagle: Wild Sage and Capitol Public House. At Wild Sage, Nelson continues to indulge in lighter fare with a lean toward vegetarian gourmet, as he had for decades at Terra Bistro. Meanwhile, across the street from Wild Sage at the newer Capitol Public House, Nelson calls upon his roots to recreate heartier and timeless classics harkening back to his early career experiences at classic pubs and fish houses on Long Island.

1143 Capitol St. #104A
Eagle, CO
wildsageeagle.com

 

Photos by Carly Finke

Cucumber + Pineapple Gazpacho

Ingredients

  • 2 quarts fresh pineapple, diced
  • 6 English cucumbers
  • 2 jalapenos, seeds removed and diced
  • 2 Tbsp fresh lime juice
  • 1 Tbsp salt
  • 3 scallions, chopped
  • 2 cups packed cilantro leaves
  • 3 large basil leaves
  • 6 large mint leaves
  • 2 tsp honey

Preparation

  1. Puree all ingredients in blender until super smooth.

  2. Allow to chill for 30 to 60 minutes

  3. Season to taste and serve.

Vegan “Lump Crab”

Ingredients

  • 3 pounds lions mane mushrooms, torn to resemble lump crab
  • 1 gallon water
  • ¼ cup salt
  • 3 Tbsp lemon juice

Preparation

  1. Bring “sea stock” (water, salt and lemon juice) to a boil and add torn mushrooms for one to two minutes.

  2. Drain off stock and allow “crab” to cool. Then refrigerate.

  3. Use as a crab substitute in any vegan recipe!

Green Goddess Hummus

Ingredients

  • 3 quarts chickpeas, cooked
  • ¼ cup tahini
  • 2 Tbsp fresh lemon juice
  • ½ cup olive oil
  • ¼ cup cold water
  • 2 tsp salt
  • 1 Tbsp garlic, chopped
  • 2 tsp ground cumin
  • 1 cup fresh parsley, chopped
  • ¼ cup fresh tarragon, chopped
  • ¼ cup fresh scallion, chopped

Preparation

  1. Puree all ingredients well in food processor. Add additional oil and/ or water if needed. The finished product should be green and very smooth, not grainy in texture, and you should hardly see any flecks of fresh herbs.

  2. Season to taste with salt and pepper. Enjoy!