As we climb the slopes of Bachelor Gulch toward Zach’s Cabin, the crisp mountain air sharpens my appetite, promising an unforgettable evening ahead. It’s a clear February night, perfect to take in the views from our open-air sleigh as it’s pulled up the ski run by a snowcat.
Dinner at any of the three on-mountain cabins at Beaver Creek is a sure way to make a meal memorable. This evening, our sleigh is filled with
Photos by Kim Fuller
guests ready to attend The Alpine Table: A Chef Series, featuring Michelin-starred Beckon restaurant and its chef Duncan Holmes, alongside Zach’s Cabin executive chef Jonathan Alonso.
The Alpine Table is a unique experience that brings the talents and tastes of Michelin-recognized establishments to Beaver Creek’s special mountain venues. Just three dinners are scheduled throughout the winter, one at each cabin, featuring a collaborative multi-course tasting menu with drink pairings. Beano’s Cabin hosted Blackbelly Market & Restaurant and chef Hosea Rosenberg in January of 2025, and Allie’s Cabin will host the newly opened Tavernetta Vail in March 2025 with guest chef Ethan Diamant.
Beckon is a true gem in Denver’s RiNo district, known for its vegetable-forward menu and intimate 18-seat counter experience. The grand lodge that defines Zach’s Cabin’s cozy mountain ambiance offers quite a different and special setting for chef Holmes to present his five-course tasting menu.
Earthy ingredients like wild mushroom, spring legume, white asparagus and sunflower seed are shining stars in his dishes this evening, with a playful inclusion of seafood in several. But the standout of the night is course number four: duck with morel mushrooms and black truffle. The duck arrives perfectly tender, complemented by the distinct depth and flavor of the plate’s earth-drawn components. Every savory bite, alongside sips of Domaine Serene pinot noir, reminds me how much more I prefer duck when it’s not accompanied by a sweet or rich glaze. I enjoy how Holmes’s dishes celebrate each element on a plate, rather than have a main ingredient compete with its setting.
Our evening at Zach’s Cabin comes to a close after a buckwheat and hazelnut dessert is
served with celery root ice cream. From the start, it has been clear that The Alpine Table is more than just a dinner — it’s an experience that blends the magic of the mountains with the artistry of top chefs. From the on-slope sleigh ride to the impeccable dishes crafted with care, every detail contributes to a night of culinary excellence. With just a few of these exclusive dinners each season, they offer a rare opportunity to savor world-class cuisine in an unforgettable alpine setting.
Reservations for The Alpine Table are required. With limited seating at each event, guests are encouraged to book early. More details can be found at beavercreek.com.