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Moonlight Dinner Series- A Night in Spain

Saturday, February 07, 2015

Travel along the Mediterranean and the Pyrenees to savor the unique, bold flavors of Spain. This event is lift-served. Guests are also welcomed to hike or snowshoe to and from mid-mountain.

Executive Chef Christopher Rybak brings years of culinary experience and a passion for innovation to our Moonlight Dinner Series at Black Mountain Lodge. The classically-trained chef gathers inspiration from across the globe, and puts his own “A-Basin” spin on traditional flavors. “I love holding these Moonlight Dinners because they challenge me to evolve my culinary creativity,” said Rybak, who also serves as the Food and Beverage Director for all on-mountain dining options. Held on Saturdays during the full moon cycle, these dinners allow A-Basin guests to experience the mountain in an intimate yet social evening setting, while also enjoying the natural beauty of the outdoors.


$85 plus tax

Adult (ages 13+), price includes gratuity. Cash bar.

Tentative Schedule Overview





Winter Sports Building

guest check-in

7pm – 7:30pm

Black Mountain Express

guests hike up or ride chairlift to Black Mountain Lodge



hors d’oeuvres



soup, salad & entrees

as ready



10:30 – 11pm

Black Mountain Express

guests hike down or ride chairlift to base area

Sample menu:

  • Tapas: Surtido de Quesos Españoles con Pasta de Membrillo, Almendras Marcona, Higos Secos (Assorted Spanish Cheeses with Quince Paste, Marcona Almonds, Dried Figs), Jamón Serrano, Chorizo y Secos, Linguica Embutidos (Serrano Ham, Dried Chorizo Linguica Sausage), Aceitunas Españolas, Corazones de Alcachofa a la Plancha, Piquillo y Pimientos de Piparras (Spanish Olives, Grilled Artichoke Hearts, Piquillo and Piparras Peppers), Tortillitas de Gambas (Prawn Fritters), Almejas con Jamon (Clams and Ham in Chili Sauce), Empanadillas with Tuna and Olives Garbonzos con Chorizo (Chickpeas with Chorizo), Txalupa (mushroom, shrimp and cheese tartlets), Lomos de anchoa con pate de olivas (Anchovy Tapenade and Onion Toasts), Bistec tartar de Michele (Spicy Steak Tartar)
  • Soup & salad: Gazpacho de tomate con vinagre de Pedro Ximenez (Chilled tomato soup with aged sherry vinegar), Avocado, Orange and Almond Salad.
  • Entrees: Spanish Turbot with Cava Sauce, Green Beans in Tomato Sauce, Whole Roasted Lamb, Wild Mushroom Polenta and Sauteed Fava Beans, Calves Liver in Almond Saffron Sauce, Potato Tortilla, Pollo en Samfaina (Chicken in Samfaina Sauce)
  • Desserts: Combination Plate – Brazos de gatano (Gypsy’s Arm Cake), Flan de Naranja (Orange Custard), Polvorones (Almond Short Bread)