Aspen Peak - Niche Media - Aspen living at its peak
Issue link: http://www.ifoldsflip.com/i/310878
HOPPY PURSUIT A restaurant debut in Hyman Mall celebrates Colorado's microbrews. With more than 230 craft brewers in the state, it's an understatement to say that Colorado takes its beer seriously. Catering to the beer obsessed, Aspen's new restaurant and bar Hops Culture features a selection of more than 200 brews from the United States and abroad, a whopping 30 of which will be on tap. While beer will be Hops Culture's focus, the bar will also offer 20 wines by the glass and mule-style cocktails served in copper mugs. House-made fare, crafted by Sarah Helsley, formerly of The Little Nell and The Cheese Shop, pairs perfectly with the myriad drinking selections. Helsley's menu favorites include drink-friendly items such as a grilled cheese sandwich on garlic French bread stuffed with lasagna; a gourmet mac 'n' cheese with roasted jalapeños, pepper jack cheese, and artisan bacon; and, if you must, a winter squash salad with black rice, arugula, and candied pecans. 414 E. Hyman Ave., 970- 925-4677; hops culture.com PHOTOGRAPHY BY THE CRIMSON MONKEY (BEER) Life's a Peach CONSIDERED THE SUMMER BRUNCH HUB FOR LOCALS, PEACH'S CORNER CAFÉ PAIRS ORGANIC CUISINE WITH COMMUNITY. BY AMIEE WHITE BEAZLEY S et at the intersection of Hopkins and Galena, Peach's Corner Café is at the epicenter of Aspen's community happenings. And when Sunday brunch is served from 8 AM to 2 PM or the Aspen Saturday Market is bustling, one is sure to spot town's in crowd. "Peach's is such a magical spot. The patio is where four [street] corners meet. You feel like you are a part of the community," says chef David Roth, co-owner of Peach's with Lisa Haisfield. Named after co-owner Haisfield's mother, whose nickname was Peach, the café's location across from City Hall is arguably the best spot in town, but Roth says the address does not define Peach's—it's the food and the community that make it a hot spot. Summer's Sunday brunch menu touts all of Peach's favorites, such as gluten-free breads and muffins and five more daily specials. Signature dishes include fresh quinoa cakes Benedict, a variety of break- fast bowls, and the Open Face sandwich—poached eggs on toasted bread with peach butter, bacon, heirloom tomatoes, arugula, extra virgin olive oil, and shaved Parmesan. Sip Peach's Bellini, made with fresh peach nectar and Prosecco to top off the meal. Known for its relationship with area farms, Peach's works with local produce guru Jack Reed and new producers from Paonia to Hotchkiss. As such, Roth is able to develop menus on the f ly. "It's wonderful to see what [ Jack] gets and then have the ability to create new dishes from his food," Roth adds. One such inven- tive menu offering is the pistachio sausage, a breakfast pork sausage mixed with dried organic apples, cranberries, and pistachios made in-house. 121 S. Galena St., 970-544-9866; peachscornercafe.com AP Peach's Open Face sandwich consists of poached eggs on toast with peach butter, bacon, heirloom tomatoes, arugula, olive oil, and shaved Parmesan. INSET: The outdoor patio at Peach's is a happening hot spot. ORGANIC & Artisan Inspired 102 ASPENPEAK-MAGAZINE.COM BEST EATS 099-110_AP_ST_BestEats_V2_SUM_FALL_14.indd 102 5/6/14 6:58 PM