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Mountains meet the raw bar at this chef-driven boucherie and oyster fest benefit on the Lift Line Tavern pool deck at Viceroy Snowmass on Sunday, September 13, 5:00-8:00pm.
The evening opens with an arrival hour built around the oyster shucking station, where Maine Oyster Company teaches guests to shuck their own before the grazing stations open at 5:00pm. From there, five of the Roaring Fork Valley’s most loved chefs each take a station: Viceroy Snowmass Executive Chef Matt Zubrod, Chef Edgar Hernandez of Toro Snowmass grilling Colorado Wagyu, Chef Keith Theodore from The Little Nell, Will Nolan preparing Oysters Rockefeller, Barclay Dodge of Bosq, and the team from Aspen Elevated Catering roasting a whole heritage pig. A fall harvest station of salads, sides, and pastries rounds out the spread, while As One Cru Wines, Terra Vin Cellars, and the Aspen Brewing mobile tap room pour through sunset, with live music on the deck.
Proceeds benefit the Wildfire Collaborative Roaring Fork Valley, supporting wildfire resilience work across the communities these chefs call home. First responders attend at a reduced rate in thanks for what they do for the valley.
Make it a proper Sunday: Viceroy Snowmass is offering event guests rooms from $225 per night with waived valet parking using code OYSTER26. Tickets are $150 for general admission and $95 for first responders, available now. Capacity is limited to 200 guests.