Frost Creek

Frost Creek

Contact: Mike Gibbs
Chef: Marc Copenhaver
Phone: 970 328-2326
1094 Frost Creek Dr
Eagle CO, 81631

Website: frostcreek.com
Social: Facebook

Executive Chef Marc Copenhaver is a twenty-five-year veteran of the hospitality industry. His varied experiences include time in the Vail kitchens of Sweet Basil, in the late ‘90s, and Larkspur, where he recently served as Chef de Cuisine before joining Frost Creek in 2015. Chef Marc also lived and worked in the Napa Valley, serving as Executive Sous Chef for the landmark luxury resort, Auberge de Soleil. The bulk of Chef Copenhaver’s professional experience has been in the Coastal Carolinas where he served as Executive Chef for Cape Fear Country Club. As well as owning and operating, with his wife Sara, Marc’s on Market. A successful contemporary restaurant, in Wilmington, NC.
Chef Copenhaver relocated back to the Vail Valley in 2012. Always searching for new culinary territory, Chef Marc has settled in at Frost Creek. Bringing his signature style of simply prepared, exceptional ingredients, melded with a strong sense of season and place, to Colorado’s Mountain Club.

Frost Creek Recipes

Frost Creek Turkey Wraps Prepared for

Thai Turkey Lettuce Wraps
Peanut or Coconut Oil
2 ½ # Ground Turkey
3 Cloves Garlic, Minced
2 TBSP Fresh Ginger, Grated
1 TBSP Lemongrass, Ground
¼ Cup Fish Sauce
2 TBSP Sugar
Juice of 1 Lime
Dash of Low Sodium Soy Sauce
1 Red Onion, Julienne very thin
½ Red Bell Pepper, Julienne very thin
1 Jalapeño Pepper, Sliced Thin, No Seeds
Fresh Cilantro, Basil, and Mint

Preheat a Large, Heavy Skillet or Dutch Oven over medium high heat until quite hot. Add enough oil to lightly cover the bottom of pan. Carefully add ground turkey add spread out to loosely cover pan. Do not stir. Add garlic, ginger, and lemongrass. Stir well to combine. Continue to cook and stir until turkey is fully cooked and no excess liquid is visible in pan. Lower heat to simmer and add next four ingredients. Stir well to distribute. Taste and adjust seasoning level as desired. Turn off heat and fold in the vegetable garnish. Taste and garnish with liberal amounts of Cilantro, Basil Leaves, and Fresh Mint. Serve with Chile Sauce such as Sambal or Sriracha, and Crisp Lettuce or Cabbage leaves.

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