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.

LEARN MORE

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.

To learn more, email sean@gorecreekconcessions.com.

CATERING MENU:

COFFEE BREAK - A LA CARTE

Breakfast Burritos – Scrambled eggs with bacon, sausage or ham

Breakfast Sandwich – Scrambled eggs with cheese and Choice of Bacon or Ham

Individual Fruit Yogurts

Assorted Cups of Fruit

Assorted bagels with flavored Cream cheese

Assorted Donuts

Assorted Individual Candy Bars

Assorted Individual Bags of Chips

Fresh Popped Popcorn

Old Fashioned Caramel Corn

Bavarian Style Soft Pretzels // option to add cheese

Charcuterie and Cheese Box

Cheese and Fruit Box

Cotton Candy

Assorted Individual Ice Cream

Cookies, Lemon Bars, Brownies

Soft Drinks

San Pellegrino Sparkling // Fiji Still water

Hot Chocolate, Regular Coffee and Decaffeinated Coffee

Hot and Iced Tea

MORE DETAILS:

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

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COFFEE BREAK - BY THE PERSON

Morning Coffee Break
Healthy
Cheese and Fruit Box
Coffee and Tea

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

Late Afternoon Break
Apres
Charcuterie and Cheese Box
Wine and Beer

MORE DETAILS:

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

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BREAKFAST

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

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

Add On:
Waffles with Syrup and Butter

MORE DETAILS:

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

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LUNCH AT THE AMP

Menu can be created based on a per person

Sandwiches
Grilled Flank Steak Wrap | Roasted Red Peppers, Cumin Entree Fresh, Baby Spinach
Philly Cheese Steaks | White American Cheese, Roasted Mushrooms, Caramelized Local Onions
Grilled Brats | Fresh Hoagie Roll, Grainy Mustard
Roasted Summer Vegetable Wraps | Balsamic, Basil
Slow-Cooked Brisket Sliders | Carolina BBQ Sauce

Salads
Basil, Fresh Mozzarella, Arugula, Aged Sherry Vinaigrette, Baguette
Local Burrata, Grilled Palisade Peach, Arugula, 1 Year Manchego, Aged Sherry Emulsion
Panzanella, Fresh Mozzarella, Basil, House-Made Bread, Heirloom Tomatoes
Grilled Watermelon, Cotija Cheese, Local Tomatoes, Madeira Vinaigrette

Sides
Herb Quinoa, Pineapple, Citrus Vinegar, Chives
Pasta Salad
Wisconsin Cheddar Mac & Cheese
Colorado Corn Succotash
Quick Pickled Cucumber Salad
Orzo, Arugula, Mint, Zucchini
German Potato Salad, Grain Mustard, Parsley
Roasted Red Bliss Potatoes, Rosemary, Olive Oil

Entrees
Orecchiette Pasta | Tomatoes, Basil, Fresh Mozzarella
Slow Smoked Pork Shoulder | Carolina BBQ Sauce
Grilled All-Natural Chicken Breast | Summer Vegetable Ratatouille
Campanile Pasta | Ricotta, Oyster Mushrooms, Parsley
Organic Ground Angus Lasagna | Basil Marinara, Mozzarella
Roasted Dijon & Herb Crusted Pork Loin | Garlic Rapini, Pork Jus
Seared Gulf Shrimp | Sweet Corn Puree
Seared Wild Salmon | Roasted Root Vegetables, Shaved Fennel
Boulder Chicken | Forest Mushrooms, Marsala Reduction

Desserts
Cookies, Lemon Bars, Brownies

Add On:
Bread and Butter Service

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RECEPTION

Hors D’Oeuvres
HOT
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
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

Cheese Display
Assorted Domestic and Imported Cheese
Served with crackers

Charcuterie Display
Assorted Dried Domestic and Imported Meats
Served with Crackers

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

MORE DETAILS:

Reception displays based on 15 people

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DINNER

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

*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

*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

*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

*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

*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

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BAR

Libations

Beer
Pacifico, Corona, Modelo, Corona Seltzer // $8 Each
Dales Pale Ale, New Belgium Voodoo Ranger IPA // $9 Each

BUBBLY
La Gioiosa | Prosecco, Italy // $38
La Gioiosa | Prosecco Rosé, Italy // $44
Tattinger La Francais Bute | Champagne // $93

WE FEATURE A FULL BAR
Call and Premium Cocktails
Stranahan’s Whiskey, CO // $14
Tincup Mule made with Lost Identity Ginger-Lime Shrub // $14
Ketel One Mule made with Lost Identity Ginger-Lime Shrub // $14
Ketel One Espresso Martini // $16
Ron Zacapa Dark Rum Mule made with Lost Identity Ginger-Lime Shrub // $15
Spicy Pineapple Margarita // $14
Tanquerey Gin and Lost Identity Citrus Tonic // $14

Non-Alcoholic Drinks
Sodas/Lemonade/Brewed Iced Tea // $4
Hot Chocolate/Fresh Brewed Coffee // $4
La Croix Sparkling Water // $4
Celsius Energy Drink // $5
Lost Identity Canned Water and Shrubs // $5
*Please see our digital menu board for more fresh options

MORE DETAILS:

Managed by Gore Creek Concessions
(1) Bartender per 75 people
$150/Bartender fee
Bar service minimum 25 people
Bar service minimum $3800.00
Once minimum revenue has been met all additional beverage purchases are subject to prevailing price
Tax and gratuity not included

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WINES BY THE BOTTLE