Chef’s Corner with Adam Votaw of Atwater on Gore Creek

You read the reviews, listen to the praises from friends and colleagues, or happen to catch one of your favorite celebrities exiting that very spot you’ve been meaning to check out. 

You know what the folks on the outside are saying, but have you ever gotten the story from someone on the inside?

journeyPod goes behind-the-scenes in Chef’s Corner with some of the country’s most esteemed, critically-acclaimed, award-winning (and naturally, our favorite) culinary masterminds to get the real scoop!

Chef Votaw’s interest in food flavors was piqued at an early age, when his father bought a Baskin Robbins ice cream store. With 31 flavors to taste-test, he was hooked – on pastries and desserts. But that early experience wasn’t the catalyst for his foray into the food business – Adam and his dad took up fishing! After working on his dad’s boat during summers away from school, he fell in love with seafood!

Following his foray into fine dining, Chef Votaw enrolled in the Culinary Institute of America and set out to become a famous chef.  He worked in the kitchens of several noteworthy properties. Most recently, Chef Votaw was the corporate chef at the Riviera Resort & Spa in Palm Springs, esteemed culinary positions with La Playa Beach & Golf Resort & Spa in Naples, Fla., Chispa Restaurant Corporation in Miami, Little Palm Island in the Floriday Keys and China Grill Management in Miami Beach.  The Vail Cascade Resort & Spa is happy to have have him onboard!

Chef Votaw has completely reworked Atwater on Gore Creek’s restaurant’s offerings, favoring heartier meals, creative American cuisine and a kaleidoscope of flavors.  Signature items at Atwater on Gore Creek include appetizers such as the five-spice braised Apple Glazed Pork Belly served with sweet and sour lentils and garnished with celery root slaw; a diverse offering of entrees including the Pan Seared Idaho Red Trout with watermelon pico de gallo, pickled red onions, smoked shrimp enchiladas and a scallop demi glaze; and exceptionally tasty desserts such as the Coconut White Chocolate Cheesecake with sour cream topping and a macadamia nut crust, balanced atop fresh red raspberries (hungry yet??).

Chef’s Corner Questions for Adam Votaw:
 

Tell us about the cuisine here at Atwater on Gore Creek:

It’s a true American style cuisine based on local ingredients and classic techniques. Contemporary comfort cuisine with bold & unique flavors.

What are three things you can’t cook without?

First thing would be Salt / Pepper, Chilies, Fresh products – either greens, vegetables or proteins.

What would we find in your refrigerator at home?

Lots of cheese’s – sliced, crumbles, shreds, aged & fresh. Love them. 

If you found yourself in a British pub, what would you order?

Kidney Pudding if they had it? Scotch’d eggs always a favorite. If it was early enough, would have to go with the classic of Bangers & mash & eggs with griddled tomato & HP Sauce. Really need the smell of the petrol from the pass bus to make it real!

On a night off, where do you like to go dine in Vail?

Vail has a great dining scene from Vail Village to Edwards. Kelly Liken’s to Sweet Basil to Pepe’s to Bagali’s.

It’s 12 a.m., you’re leaving work, where do you head for a late night cocktail?

Home.

If you were on Iron Chef America, what would you hope would be the themed ingredient for the cooking battle?

Eggs, bring it on!!!

Would you kindly share one of your signature recipes with us?!

Sure Thing , enjoy!

Heuvos Rancheros

Ingredients:

Flour tortilla  3

Refried beans 2 tbl

Chorizo minced 2 oz                       

Guacamole 2 oz

Cheddar cheese 1 oz

Pepper jack cheese 1 oz

Roasted salsa 3 oz

Eggs 2 each

Butter 1 oz

Jalapenos 3 slices

Scallions sliced 1 tbl

Method

Layer the tortillas with the chorizo, followed with bit of the cheese mix sprinkled over.

Follow with the next tortilla, gently press to form the second layer of the quesadilla.

Spread the refried beans evenly, followed with the remaining cheese, topped with the guacamole. Finish with the last tortilla. Sauté the quesadilla on both sides to crisp up &  heat through.  Fry the eggs in the remaining butter sunny side up. Cut the quesadilla in half arrange on a warm plate. Place one fried egg on each of the quesadilla halves. Surround the dish with salsa. Garnish with jalapeno, scallions & lime.

Check out Adam Votaw’s YouTube video and learn how to make a chili flight!

Stay tuned for our podcast at Vail Cascade Resort & Spa!