Private Event Catering

MEET THE CHEF

 

At the helm of Big Delicious Catering’s culinary experience is Owner and Executive Chef, Hunter Smith. He loves creating custom experiences for guests that far exceed any expectations. Those who have the chance to enjoy Hunter’s cuisine will undoubtedly taste his passion for food. With an eclectic background in everything from Japanese to French techniques, he uses fresh ingredients to make unique culinary concepts come to life. You might have seen him on the hit TV Show “Iron Chef America” with acclaimed Vail restaurateur Kelly Liken. Hunter’s philosophy is that simple food can be wonderful if it is cooked correctly – his perfect meal combines anything locally sourced that is cooked to perfection. 

Hunter always knew he wanted to be a chef. At 14, he began working at restaurants in Steamboat Springs, CO, first as a dishwasher and eventually working as a cook before he graduated high school. After high school, and at age 17, he began his official culinary journey and attended the New England Culinary Institute in Burlington, VT. While at the institute, he interned in Marco Island, FL at Tuscany and Quinn’s and then at the well-known Nobu in Miami Beach, FL. It was at Nobu that he gathered knowledge of Mediterranean flavors with Japanese techniques that he continues to utilize to this day.

However, his true love is for French cooking, knowledge he gained in Charlotte, NC, while working at Bonterra as sous chef at age 20 and then chef de cuisine until he was 25. After that he moved to Vail, Colorado to take a position as sous chef at La Tour restaurant in Vail Village, and later as sous chef at the nationally renowned Restaurant Kelly Liken. While at Kelly Liken, Hunter also appeared on the Food Network’s popular show, Iron Chef America.

Today, as executive chef and owner of Big Delicious Catering, Hunter creates a blend of beautiful dining options for every type of event, from intimate gatherings to large multi-day festivals. 

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MEET THE BAR CONCESSIONAIRE

Gore Creek Concessions is a premier event & venue management expert for large-scale music and entertainment venues, festivals and events. They provide leadership in bar and beverage management, merchandise management, vendor coordination, and catering. Gore Creek Concessions is committed to providing an honest and transparent approach with the utmost level of service across all of their client events and venues. 

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CATERING MENU:

Breakfast Burritos – Scrambled eggs with bacon, sausage or ham // $12 each 

Breakfast Sandwich – Scrambled eggs with cheese and Choice of Bacon or Ham // $12 Each 

Individual Fruit Yogurts // $36 dozen 

Assorted Cups of Fruit // $48 dozen 

Assorted bagels with flavored Cream cheese // $48 dozen 

Assorted Donuts // $48 by the dozen 

Assorted Individual Candy Bars // $3 each 

Assorted Individual Bags of Chips // $3 each 

Fresh Popped Popcorn // $5 box 

Old Fashioned Caramel Corn // $6 each 

Bavarian Style Soft Pretzels // $5 each // add cheese$1 each 

Charcuterie and Cheese Box // $20 Each 

Cheese and Fruit Box // $15 Each 

Cotton Candy // $4 Each 

Assorted Individual Ice Cream // $3 Each 

Cookies, Lemon Bars, Brownies // $44 Dozen 

Soft Drinks // $3 drink  

San Pellegrino Sparkling / Fiji Still water // $4 per bottle  

Hot Chocolate, Regular Coffee and Decaffeinated Coffee // $60 Gallon 

Hot and Iced Tea // $30 Gallon 

MORE DETAILS:

  • Service for half hour
  • Minimum quantities apply
  • Not available each unless otherwise noted

Morning Coffee Break 
Healthy 
Cheese and Fruit Box 
Coffee and Tea 
$20 Per Person 

Afternoon Coffee Break 
Sweet / Salty 
Popcorn and Candy Bars 
Sodas or Lemonade, Iced Tea 
$12 Per Person 

Late Afternoon Break 
Apres 
Charcuterie and Cheese Box 
Wine and Beer 
$35 Per Person 

MORE DETAILS:

  • Service for half hour
  • Minimum service for 15 people
  • Additional fees may apply for additional time

 

Continental Breakfast (all cold)
Orange Juice, Cranberry Juice
Regular Coffee, Decaf and Selection of Tea
Chef’s Selection of Breakfast Pastries, Croissants and Breads
Butter and Jam
Chopped Seasonal Fresh Fruit
$15 Per Person

Buffet Breakfast (includes hot food)
Orange Juice, Cranberry Juice
Regular Coffee, Decaf and Selection of Tea
Assorted Breakfast Danish, Pastries and Breads
Blueberry Coffee Cake, Cheese Danish, Raspberry Danish, Croissants
Butter and Jam
Chopped Seasonal Fresh Fruit
Scrambled Eggs
Roasted Potatoes
Preselected Choice of 1: Bacon, Ham or Sausage
$25 Per Person

Add On:
Waffles with Syrup and Butter
$8 Per Person

MORE DETAILS:

  • Services listed above are for 1 hour
  • Minimum service for 15 people

Menu can be created based on a per person
 

Sandwiches
Grilled Flank Steak Wrap | Roasted Red Peppers, Cumin Entree Fresh, Baby Spinach // $14 Each
Philly Cheese Steaks | White American Cheese, Roasted Mushrooms, Caramelized Local Onions // $14 Each
Grilled Brats | Fresh Hoagie Roll, Grainy Mustard // $9 Each
Roasted Summer Vegetable Wraps | Balsamic, Basil // $12 Each
Slow-Cooked Brisket Sliders | Carolina BBQ Sauce // $5 Each
 
Salads
Basil, Fresh Mozzarella, Arugula, Aged Sherry Vinaigrette, Baguette // $12 Each
Local Burrata, Grilled Palisade Peach, Arugula, 1 Year Manchego, Aged Sherry Emulsion // $16 Each
Panzanella, Fresh Mozzarella, Basil, House-Made Bread, Heirloom Tomatoes // $12 Each
Grilled Watermelon, Cotija Cheese, Local Tomatoes, Madeira Vinaigrette // $12 Each
 
Sides
Herb Quinoa, Pineapple, Citrus Vinegar, Chives // $5 Each
Pasta Salad // $5 Each
Wisconsin Cheddar Mac & Cheese // $5 Each
Colorado Corn Succotash // $6 Each
Quick Pickled Cucumber Salad // $6 Each
Orzo, Arugula, Mint, Zucchini // $6 Each
German Potato Salad, Grain Mustard, Parsley // $6 Each
Roasted Red Bliss Potatoes, Rosemary, Olive Oil // $5 Each
 
Entrees
Orecchiette Pasta | Tomatoes, Basil, Fresh Mozzarella // $16 Each
Slow Smoked Pork Shoulder | Carolina BBQ Sauce // $17 Each
Grilled All-Natural Chicken Breast | Summer Vegetable Ratatouille // $21 Each
Campanile Pasta | Ricotta, Oyster Mushrooms, Parsley // $15 Each
Organic Ground Angus Lasagna | Basil Marinara, Mozzarella // $18 Each
Roasted Dijon & Herb Crusted Pork Loin | Garlic Rapini, Pork Jus // $22 Each
Seared Gulf Shrimp | Sweet Corn Puree // $25 Each
Seared Wild Salmon | Roasted Root Vegetables, Shaved Fennel // $25 Each
Boulder Chicken | Forest Mushrooms, Marsala Reduction // $24 Each
 
Desserts
Cookies, Lemon Bars, Brownies // $44 Per Dozen
 
Add On:
Bread and Butter Service // $5 Per Person


 

Hors D’Oeuvres
HOT
$6 Each
Summer Vegetable Mini Spring Rolls, Sake & Mirin Reduction, Charred scallion (VEG)
Vietnamese Filet Mignon Skewer, Quick-Pickled Cucumber, Lime Drizzle (GF)
Crispy Zucchini Fritter, Lemon & Basil Pistou (VEG)
Seared Prawn, Mustard Miso, Candied Yuzu
Chicken & Waffles, Maple Beurre Fondue
Roasted Duck Empanada, Chimichurri, Lime Crema
Acorn Squash Tartlet, Sage, Bourbon (V)
Fried Green Tomato, Local Goney, Herb Creme (V)
Charcoal-Grilled Pork Belly, Palm Sugar, Gochujang, Mint

COLD
$6 Each
Coriander Crusted Ahi, Watercress, Yuzu (GF)
Beet & Ricotta Tart, Citrus Emulsion (VEG)
Gougeres, Choux Pastry, Gruyere, Smoked Salmon & Herb Filling
Antipasto Skewer, Fresh Mozzarella, Marinated Olives, Seasonal Pickles, Local Charcuterie (GF)
Mini B.L.T. Braised Pork Belly, Arugula, Heirloom Tomato “Ceviche”

MORE DETAILS:

  • Minimum quantity 24 pieces per item above

Reception Displays
Based on 15 people

Crudite
Assorted Seasonal Vegetables with 2 Dipping Dressings
$75 Display

Cheese Display
Assorted Domestic and Imported Cheese
Served with crackers
$105 Display

Charcuterie Display
Assorted Dried Domestic and Imported Meats
Served with Crackers
$130 Display

Antipasto Display
Bocconcini Mixture, Cheeses, Prosciutto, Salami, Pepperoni,
Artichoke Hearts, Olive, Peppers, Almonds, and Bread
$150 Display

MORE DETAILS:

  • Reception displays based on 15 people

 

From the Buffet #1
Minimum: 50 People

Al Pastor
Cumin Crusted Boulder Chicken Breast
Spanish Rice (V)
Flour And Corn Tortillas
Fresh Fried Chips (V)
Serrano Salsa (V)
Lime Creme Fraiche
Roasted Garlic Black Beans, Queso Fresco (Veg)
Guacamole

$25 per person
*Service Staff Required

From the Buffet #2
Minimum: 50 People

Grilled Watermelon, Summer Greens, Cotija Cheese, Local Tomatoes, Cider Vinaigrette (VEG)
Grilled Red Bird Chicken Breast, Grilled Zucchini, Herb Jus
Dijon & Herb Crusted Pork Loin, Garlic Rapini, Pork Jus
Roasted Baby Carrots, Chives, Extra Virgin Olive Oil (V)
Quinoa Cakes, Fresh Herbs, Lemon Buttermilk (VEG)
Orzo, Arugula, Mint, Zucchini (V)
Bacon Cornbread
Lemon Bars
Assorted Cookies

$35 Per Person
*Service Staff Required

Restaurant Style Pre Fix Menu
Minimum: 25 People
Guests to Pre-Select their Entrée

First Course
Blue Crab, Yuzu, Shaved Fennel, Endive, Chive
-OR-
Roasted Forest Mushrooms, Pickled Sunchokes and Radish, Pistachio Emulsion

Entrée
Grilled Wild Salmon, Quinoa Pilaf, Baby Tomato Ceviche
-OR-
Fig Glazed Colorado Lamb Loin, Roasted Baby Potatoes, Butter Braised Carrot Puree, Port Demi

Dessert
Chocolate Mousse, Mint Creme, Drunk Cherries

Bread and Butter Service Included

$100 Per Person
*Service Staff Required

Plated Dinner
Minimum: 25 People

First Course
Seared Scallops, Cauliflower Puree, Shaved Fennel

Entrée Course
Grilled Beef Tenderloin, Roasted Marble Potatoes, Braised Carrot Puree, Roasted Baby Carrots, Herb Jus

Dessert Course
Coconut Panna Cotta, Strawberry Compote, Tarragon

Bread and Butter Service Included

$100 Per Person
*Service Staff Required

Family Style
Minimum: 15 People

Ahi Tuna Roll, Asparagus, Avocado, Tsume Sauce
Negihama Maki Roll (Scallion, Hamachi)
Vegi Roll, Cucumber, Carrot, Radish, Avocado
Fresh Crab Roll, Avocado, Cucumber
House Made Kurobuta Pork Dumplings, Yuzu Ponzu, Charred Scallion
Hamachi Sashimi, Black Garlic Ponzu, Fresno Chili, Cilantro

Passionfruit Cheesecake

$125 Per Person
*Service Staff Required

MORE DETAILS:

  • *Required Service Staff Pricing: 2 Chefs at $150 Each, 2 Servers at $150 Each
  • Additional fees may apply for groups not meeting the minimum
  • Based on final guarantee additional Chefs/Servers may be required at $150 each

 


 

Libations

Beer
Corona, Modelo Pacifico // $7 Each
Ballast Point IPA // $8 Each

Wines by the Glass 6oz // 9oz
Line 39 | Chardonnay $9 // $12
Cambria | Rosé of Pinot Noir $10 // $12
Line 39 | Cabernet Sauvignon $9 // $12
Murphy Goode | Pinot Noir $10 // $12
Red Sangria $9 // $12
Day Owl Frosé $13

Champagne by the Glass 6oz // 9oz
La Marca | Prosecco $10 // $13
La Marca Aperitivo Spriz $13

Mixed Drinks
Call Spirits – $9 each
Premium Spirits – $11 each

Quenchers
Sodas // $3 Each
Lemonade // $3 Each
Brewed Iced Tea // $3 Each
Hot Chocolate // $3 Each
Freslhy Brewed Coffee // $3 Cup
Still Bottled Water // $4 Each
Sparkling Bottled Water // $ Each

MORE DETAILS:

  • Managed by Gore Creek Concessions
  • (1) Bartender per 75 people
  • $150/Bartender fee
  • Bar service minimum 25 people
  • Bar service minimum $1000.00
  • Once minimum revenue has been met all additional beverage purchases are subject o prevailing price

 

Whites
Line 39 | Chardonnay | CA // $31
Nielson | Chardonnay | Santa Barbara, CA  // $45
Sonoma-Cutrer | Chardonnay | Russian River, CA // $50
Rombauer | Chardonnay | Carneros, Napa, CA // $70
Benvolio | Pinot Grigio | Fuili, Italy // $38
Cambria | Rose of Pinot Noir | Santa Maria Valley, CA // $38
La Crema | Rose | Monterrey, CA // $45
Crowded House | Sauvignon Blanc | Marlborough, NZ // $35

Reds
Line 39 | Cabernet Sauvignon | CA // $31
Arrowood SS | Cabernet Sauvignon | Sonoma County // $49
Freemark Abbey | Cabernet Sauvignon | Napa Valley // $90
Murphy Goode | Pinot Noir | CA // $38
Cambria Julia’s | Pinot Noir | Santa Maria Valley, CA // $45
Alto Molino | Malbec | Argentina // $35
Murphy Goode | Red Blend | CA // $38

Bubbly
La Marca | Prosecco | Veneto, Italy // $35
Benvolio | Prosecco | Italy // $38
La Gioiosa | Prosecco Rose | Italy // $41
Taittinger La Francais Bute | Champagne // $89


CONTACT US

For information on renting our venue, contact:
Director of the Gerald R. Ford Amphitheater
Tom Boyd // 970.476.5612 // tboyd@vvf.org

For information on facility catering and concessions, contact:
Sean McRee // Gore Creek Concessions // sean@gorecreekconcessions.com

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