A new culinary event featuring Maine oysters, Colorado beef, local chefs and more is coming to Snowmass Village on Sept. 13, with proceeds benefiting wildfire preparedness efforts throughout the Roaring Fork Valley.
The inaugural Snowmass Boucherie & Oyster Fest will take place from 5 to 8 p.m. on Sunday, Sept. 13, hosted by the Viceroy Snowmass. The event will bring together chefs from around the valley, including the Viceroy’s Executive Chef Matt Zubrod, Toro’s Edgar Hernandez and Barclay Dodge from the MICHELIN-starred Aspen restaurant Bosq.
“The idea started with a bit of nostalgia,” wrote Zubrod in an email to The Aspen Times of the inaugural event.
According to him, Aspen had an oyster festival about eight years ago. After reconnecting with Maine Oyster Company at this year’s Food & Wine Classic, Zubrod had the idea to bring oysters back to the valley.
The menu will include Maine oysters, a whole roasted pig and Colorado wagyu steak. Local beverages from Terra Vin Cellars, As One Cru Wines and Aspen Brewing Co. will be served. John Herrigel, founder of Maine Oyster Company, will also teach guests to shuck their own oysters.
Net proceeds from the festival will benefit the Wildfire Collaborate Roaring Fork Valley, a nonprofit that unites partners to promote wildfire preparedness and resilience across the valley.
“This valley shows up for each other, and that is what this event is,” said Zubrod in a press release. “Five of the valley’s best chefs, all in one spot, cooking together for the people who protect our home.”
Viceroy Snowmass is offering festival attendees a $225 room rate and free valet parking. General admission is $150, while first responders can attend for $95.
