Summer + Fall Recipes

From Pierson Shields, Executive Chef for Grand Hyatt Vail

Photo by Nanette Bedway

Pierson Shields, executive chef for Grand Hyatt Vail

Shields brings significant experience within the hospitality and culinary fields. Most recently, he served as executive sous chef at Hyatt Regency Denver Convention Center following culinary appointments at Hyatt Regency Lake Tahoe, Warwick Hotel, Toms Urban 24 and Hyatt Recency Phoenix. Shields also serves as a board member for both the American Culinary Federation and Auguste Escoffier Culinary School. Beyond the kitchen, he enjoys hiking, backpacking and traveling with his wife, Sarah, and their two dogs.

Tagliatelle Pasta with Wild Mushrooms, Truffles and a Balsamic Reduction


  • 1.5 pounds unsalted butter
  • 2 tsp lemon juice
  • 1 cup heavy cream
  • 1 cup mushroom stock
  • Fresh basil, for garnish
  • Balsamic reduction, for serving


    1. In a saucepan, brown the butter. Once butter is browned, add the lemon juice and heavy cream. Bring to a boil.
    2. Once the mixture is boiling, add the mushroom stock. Season with salt to taste.
    3. Serve with cooked tagliatelle pasta, and top with fresh basil and a drizzle of balsamic reduction.

Beet Hummus Toast with Local Rosemary Bread, Homemade Roasted Beet Hummus and Topped with a Poached Egg, Ricotta Salata, Parsley, Heirloom Cherry Tomatoes, Greens and Pickled Red Onions


  • 2 small roasted beets
  • 1 15-ounce can cooked chickpeas, drained, saving the liquid
  • Zest of one large lemon
  • Zest of one large orange
  • Juice of half a lemon
  • Salt and black pepper
  • 2 large, roasted garlic cloves, minced
  • 2 Tbsp tahini
  • 1/4 cup extra virgin olive oil
  • Small handful of fresh thyme, rosemary, chives and parsley
  • 2 pieces of rosemary bread
  • 1 roasted beet, peeled and diced
  • 1/8 cup ricotta salata
  • 1 Tbsp parsley
  • 1/3 cup heirloom cherry tomatoes
  • 1/2 cup mixed greens
  • 1 Tbsp picked red onions
  • 2 poached eggs


    1. In an emulsion blender, combine beets, chickpeas and liquid, lemon zest, orange zest, lemon juice, salt, pepper, roasted garlic cloves, tahini, olive oil and herbs to make the hummus.
    2. Once the hummus is blended to a creamy texture, spread hummus on your toasted rosemary bread. Top with mixed greens, beets, cherry tomatoes and eggs. Sprinkle with ricotta salata, parsley and pickled onions.