< BACK

Beano's Cabin

Beano's Cabin

Contact: Ann McKinney
Chef: Kevin Erving
Phone: 970-754-3463
Address:
BC Food Service P.O. Box 915
Avon CO, 81620

Amazing cuisine, a well chosen wine list, impeccable service, live musical entertainment and unique transportation options to the restaurant have made Beano’s Cabin a favorite destination for years!

In every way, Beano’s Cabin is one of Colorado’s top restaurants; and getting there is half the fun! Whether you’re visiting us in the winter or summer, you will be amazed by everything this destination restaurant has to offer.

The award winning restaurant sits atop the slopes of Beaver Creek Resort within the White River National Forest. Nestled in a mountain meadow that was once a lettuce patch and home to the pioneer farmer and restaurant namesake Frank “Beano” Bienkowski, this luxurious log cabin truly elevates fine dining into a feast for the senses!

Ascending to Beano’s Cabin awakens the appetite for the gourmet menu that is accompanied by a breathtaking wine list. The ride to Beano’s Cabin provides spectacular views of towering Grouse Mountain and Larkspur Bowl. Upon arrival, a cozy stone hearth and blazing fire welcomes you to chase away the evening chill lingering from the excursion up. Antler chandeliers light up the vaulted ceilings and make the wall of windows in the dining room shine. An open kitchen design allows guests to immediately enjoy the sights and smells from prime cuts of Colorado game that are prepared over an open flame grill.

Along with our unique transportation and location we offer a culinary adventure for the senses with a 5-course menu crafted by our Executive Chef. Chef’s menu highlights Colorado cuisine with wild game options and hearty, flavorful dishes. A 3-course menu is available for children under 13 years old.

Beano's Cabin Recipes

Gazpacho with Crab Salad Prepared for

Serve ice cold (place bowls in freezer)
Serves 8

8 Plum Tomatoes
¼ Red Onion
1 Jalapeno; ½ seeded
1 Red pepper
1 Green pepper
1 Cucumber
1 Clove Garlic
2.5 Lemons juiced
2 Limes juiced
8oz V-8 Juice
1t Tabasco
1T Olive oil
S/P TT

Method
Wash all vegetables, seed peppers, cucumber and jalapeno, remove core from tomatoes. Cut all vegetables to a size that will fit through the grinder attachment of kitchen aid mixer. Grind vegetables through small hole grinder plate. Add V-8 juice, Tabasco and season to desired taste with salt and pepper, and lemon and lime juice. You can put in as much or as little lemon and lime juice, as you like. I prefer to use it all.

For the crab salad

.5# Crabmeat
1 Avocado diced
1T Lime juice
4 Cilantro sprigs sliced thin
1t Olive oil

Method
In a small bowl mix crab, cilantro, small diced avocado, lime juice, and olive oil. Season with salt and pepper to taste.
Garnish with thinly sliced green onions and crispy corn chips.

Print
© Copyright 2018 Taste Of Vail. All rights reserved. Site design by Avid Design
970.401.3320