Beyul Retreat Introduces Culinary WeekendsBeyul Retreat Introduces Culinary Weekends Beyul Retreat, renowned for its immersive wilderness experiences, has launched a new summer series: Culinary Weekends. These weekends offer guests a unique opportunity to indulge in delectable cuisine while immersing themselves in the pristine Colorado landscape. Each weekend features exclusive dining experiences prepared by Chef Gregory Ashbaugh and his culinary team. The menu showcases fresh, organic ingredients sourced from local farms, creating a farm-to-table dining experience. Guests can expect a diverse range of dishes, from salads and appetizers to main courses and desserts. The Culinary Weekends are designed to foster community and appreciation for food, art, and music. Chef Greg’s passion for culinary creations is evident in every dish, promising an unforgettable gastronomic journey. Dining Highlights Our dining experience included a delightful buffet-style dinner with an array of fresh and flavorful dishes. The arugula salad with roasted beets, honey, and goat cheese was a refreshing start to the meal. The heirloom tomato salad with house-made ricotta showcased the vibrant flavors of summer produce. Grilled heirloom rainbow carrots in coconut cream, warm German potato salad with pickled red onions, and roasted chicken with chili cherry glaze were among the delectable main courses. The meal culminated with a sweet treat of whipped coconut cream, marinated mixed berries, and house-made chocolate. Wellness and Accommodation After dinner, guests can unwind in the onsen, featuring a sauna and hot tub, for a relaxing and rejuvenating experience. The retreat offers a range of accommodation options, including cozy cabins and lodge rooms, allowing guests to immerse themselves fully in the natural surroundings. Upcoming Events The upcoming Culinary Weekends will take place from July 28 to August 1 and August 11 to 18. Brunch and dinner will be served daily during these periods. Pricing and Reservations The total cost per person for both meals is approximately $170, including tax and tip. Children ages 3-10 eat half price, and children under 3 eat free. Room rates range from $139 to $199 per night and are not included in the Culinary Weekend package. Reservations can be made online or by phone. Whether you’re seeking a culinary escape or a chance to reconnect with nature, Beyul Retreat’s Culinary Weekends offer a unique and unforgettable experience.
Beyul Retreat is now hosting a Culinary Weekend Series throughout the summer.
Katherine Roberts/Photo courtesy
Beyul Retreat, normally a ‘cook-your-own’ adventure down the road in Meredith, is serving up something new this summer with a series of Culinary Weeks and Weekends, which just kicked off on Friday, June 28e.
For the uninitiated, Beyul guests are “encouraged to immerse themselves in the surrounding wilderness through carefully curated hiking, climbing, fishing and biking experiences, which offer a glimpse into the raw beauty of Colorado’s pristine landscapes.”
Since opening a few years ago, it has also hosted over 50 concerts, art workshops and land art installations. When I was there for Culinary Weekend, there was a women’s retreat going on alongside our food adventure. My sincere apologies to the Leading Lady Summit for ruining your meditation practice when I screamed (loudly) as I entered the cold plunge.
My food-loving girlfriend and I arrived at the retreat, dropped our bags in the lodge (which smells like a perfect crackling fire) and decided to hit the trails to work up an appetite for dinner, which was served at 6:30pm.
We headed to the dining room for a buffet-style event, and the abundance of fresh, organic foods did not disappoint. Many of the ingredients are sourced very close to Beyul, with produce from the Roaring Fork, North Fork, and Grand Valleys delivered to Chef Gregory Ashbaugh via Farm Runners in Hotchkiss.
According to Chef Greg, the goal of these weekends is to bring the community together through food. While Beyul’s catering offerings have historically been limited to private parties, such as weddings and corporate retreats, his passion for food, art, and music led to a summer test run of public dining experiences, which he creates with his team of two in the kitchen.
Our dinner consisted of an arugula salad with roasted beets, walnuts, honey, and goat cheese; a stunning heirloom tomato salad with house-made ricotta; house-made focaccia with olives, grilled heirloom rainbow carrots in coconut cream, and pumpkin seeds; warm German potato salad with pickled red onions and dill; roasted chicken with a chili cherry glaze; grilled trout with citrus; and both a tzatziki and a lemon caper sauce for dipping. The meal was finished off with a sweet treat of whipped coconut cream, marinated mixed berries, and house-made chocolate, which my plus one devoured (and probably had a s’more by their fire pit). After dinner, we headed to the onsen for a sauna and hot tub, completing our perfect evening of retreat.
The next morning we enjoyed their brunch which included two types of scrambled eggs (one dairy free), River Bear American Meats bacon (my favorite: extra crispy), a chia pudding bar with toppings, and delicious gluten-free waffles made with cassava flour. I was skeptical, but now I’m a total convert.
The upcoming culinary events will take place from July 28 to August 1 and August 11 to 18 respectively. During these periods, brunch and dinner will be served daily.
Including tax and tip, the total for both meals was just under $170 per person. Children ages 3-10 eat half price and children under 3 eat free. The experience does not include room rates, which range from $139 to $199 per night through September. Both cabins and lodge rooms are available, and I can’t wait to see the scenery in all seasons.
Katherine Roberts is a writer and marketing professional from Mid-Valley who has never been a fan of yoga but could be hooked on this whole “wellness retreat” thing. She can be reached through her marketing and communications agency, Carington Creative, at [email protected].
