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Director of Wine, Bill Minett
My exposure to food and wine began at a tender age. Our family of seven would enjoy my mother’s cooking and each other’s conversations around a table set with glasses of wine. We wouldn’t always dine this way, but frequently enough for a young boy to amass a sizeable empty bottle collection. My mother did not allow me to move my hoard as we followe d my father’s career from Bryn Mawr, Pennsylvania to Rochester, New York and then on to Toronto in my family’s native Canada. What I did carry with me were the memories in those bottles.
With a formal culinary education at George Brown College and apprenticeship in cooking at the Four Seasons - both in Toronto - I traveled to cook in New Orleans and the Napa Valley. While cooking at the Auberge du Soleil, I became intrigued by what was happening on the other side of the kitchen door and followed that path to positions with The Calistoga Inn, Meadowood, Miramonte, Domaine Chandon and the Robert Mondavi Winery.
Needing work to feed my growing family during the then-quiet winter months in the Napa Valley, I moved to this mountain valley with expectations of a season’s stay. After more than a decade welcoming guests to Vail’s Left Bank from behind that restaurant’s bar and recommending bottles of fine French wines I began, in 2003, to serve the guests of the Grouse Mountain Grill great American food and unabashedly New World wines. |
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