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Hazie’s offers Fine dining on mountain

Hazie’s offers the rare combination of excellent cuisine and a mountain-top setting.

As diners choose from a variety of globally inspired New American cuisine, they can watch skiers and riders on the slopes or follow the pink, orange and purple trails of the sun, as it dips below Emerald Mountain, leaving behind a starlit sky.

Even more enticing than the view, however, is the Hazie’s tradition and menu.



The restaurant located at the top of the gondola was named after Hazel Ralston Werner, sometimes referred to as the matriarch of Steamboat Springs. Hazie Werner was the mother of three Olympians and hostess to thousands in her downtown home on Aspen Street.

“The hospitality that Hazie Werner showed to others is central to Hazie’s Restaurant,” said Elizabeth Wahl, director of the Steamboat Ski & Resort Corp.



Food and Beverage Department.

Expressing hospitality to diners means more than providing a warm welcome, Wahl said. It means taking absolute care with each ingredient from the second it enters the kitchen to the time it is presented to a guest.

“We remember the roots of good hospitality and take care in everything we do,” she said. “There are no shortcuts.”

Others agree. Hazie’s was recently recognized by USA Today as one of top 10 mountain restaurants in North America.

The Hazie’s chefs take the best flavors from across the globe and turn them into a unique creation.

Wahl has experience as a chef from Greece to the Cayman Islands. New chef Aaron Thompson has 17 years experience in the culinary arts, and diners will notice his Baton Rouge, La., upbringing on the revamped menus.

Lunch at Hazie’s offers a unique break from a day on the slopes. Wahl’s signature conch chowder is a favorite start to a hearty meal, or can be a meal itself. The recipe for the tomato-based chowder was perfected during Wahl’s work on the Cayman Islands.

Other popular starters include French Onion soup, as well as Louisiana crab cakes served with spicy remoulade, a Thompson specialty, or the duck confit quesadilla, an appetizer that includes slow roasted, pulled duck and brie cheese melted in a sun-dried tomato tortilla with a tart cherry sauce.

The lunch menu is mostly new, with Thompson carrying popular summer items into the winter list. Some of those entrees are the grilled portabella tower, a turkey, avocado and Brie baguette or a hearty New Orleans-style muffaletta.

“Hazie’s is evolving,” said Lawrence Jaconetta, executive chef with the Steamboat Ski and Resort Corp., who has more than two decades of experience in the industry. “From the front to the back, we’ve changed everything. It has a whole new flair.”

The new flair is evident in the dinner menu, which includes French, Cajun, Asian and Argentinean items.

The blackened red snapper is served with citrus beaurre blance, roasted garlic mashed potatoes and fresh wilted greens. A chicken breast stuffed with andouille sausage and goat cheese, topped with roasted shallot gravy, and served with Gruyere bread pudding and baby vegetables figures to be another popular entree.

One new item well worth the ride to the top of the gondola is the scallop and lobster jambalaya, another Thompson specialty. It is served with Tasso dirty rice and topped with fried leaks and Creole crÃme frachie.

At night, a full meal at Hazie’s includes salad or soup, an entree and homemade, decadent dessert, all for $59.

Diners can choose to add on an appetizers, such the escargot or lobster and sweet potato knish.

All seafood items used in Hazie’s kitchen are flown in directly from Hawaii.

The satisfying food is accompanied by live music, typically a pianist, each night.

For food with a New American style sure to excite the mouth, views that can’t be matched and a warm tradition, venture to the top of the ski mountain and Hazie’s.


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