Cafe Society

The Sweet Basil Cookbook debuts just in time for the 2012 holidays

Vail's Sweet Basil restaurant produces some beautiful dishes, like their signature cauliflower and black truffle bisque, crispy veal sweetbreads and Greek yogurt cheesecake with honey-poached blueberries.

And on November 20, owners Kevin Clair and Matt Morgan, with executive chef Paul Anders, will spill their sweet, savory and spicy secrets in The Sweet Basil Cookbook.

See also: - Hush "spring chicken" dinner with Sweet Basil chefs was windy, but the dishes flew right - A Flavor for Vail - Taste of Vail

Sweet Basil, about to reach its 35th anniversary, opened its doors in June of 1977 in Vail Village, and what Kevin Clair began as a 47-seat restaurant now seats 130 guests who are treated to contemporary American cuisine with French, Italian, Mediterranean and Asian influences -- and local food sourcing. Locavores will be pleased to know that the new cookbook will feature recipes like Sweet Basil's Colorado Lamb T-bones and Herb Crusted Rocky Mountain Trout.

"Over the years we've received so many requests for recipes that we thought creating a cookbook was a great way to celebrate our 35th anniversary," Morgan says. "Although we focus on where Sweet Basil is now, we acknowledge where the restaurant has been as well. People will see recipes for old favorites, as well as new dishes featured in the cookbook. We like to think it's the best of both past and present."

Chef Anders worked to replicate recipes on a smaller scale to ensure that what was produced in the restaurant was approachable and could be reproduced at home. All recipes have been scaled back to serve eight to twelve people. "We had thousands of menu items to consider when choosing recipes for the cookbook," he says. "Our goal was to select dishes that resonate with guests."

Sweet Basil is targeting the holiday shopping crowd with the release. The Sweet Basil Cookbook is available November 20, and pre-orders are available by calling 970-476-0125. Cookbooks may be purchased online at Cost for the cookbook is $35 for local pick up or $40 with shipping.

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Jenn Wohletz
Contact: Jenn Wohletz