Copper Mountain is getting more fancy shmancy. From first chair until mid-afternoon, a new lodge awaits your exit from the American Eagle chairlift.

Aerie Lodge, at the mid-mountain spot where Solitude Station used to be, is now 100% open, and the Forage & Feast restaurant inside is the talk of the slopes. 

On Dec. 8, approximately 100 ski-industry guests gathered on the terrace next to the American Eagle chairlift to celebrate the official opening of Aerie and then feast on some tasty Colorado-cuisine treats presented by Chef Brian Duncan at Forage & Feast.

Dustin Lyman, president and GM at Copper Mountain, and Graeme Bilenduke, director of development and property services, spoke to the crowd before cutting the ribbon and guests filed into the lodge.

Nestled in the back and overlooking the resort, with views of the Gore and Ten Mile ranges, is Forage & Feast. Duncan’s elevated creations sat presented on tables, bartenders served drinks and a fire warmed the open space.

Duncan walked around talking to guests while others snatched up dishes such as Chicken Torte Sandwiches, BLT Sliders, Blueberry Basil Cobbler and Chocolate PB&J desserts.   

“Upstairs (Forage & Feast) is the pinnacle of our food offerings at Copper,” Duncan said. “We’re looking to refine the food service at the resort and give our guests a different version of what they expect. We really want to give them something that reads easy and comfortable, but tastes and presents very unique and very refined.”

Duncan mentioned he is proud in particular of the bread offerings he and his team are baking at Forage & Feast. Baking bread at 11,000 feet of elevation is a lot different than at sea level and consists of different methods for creating high quality bread.

“It’s kind of funny since bread is really simple, but it’s not when you are at this elevation. At 11,000 feet bread takes a lot of energy,” Duncan said. “From apps to entrees to desserts, we have a lot of fun stuff like the potato wrapped salmon with the English pea risotto to the venison leg, which is a grilled venison leg that comes with a pumpernickel bread pudding, meant to be an ode to Thanksgiving.”

Duncan, a native Coloradan, started cooking when he was 14 and wanted to bring dishes like game meat to the restaurant after eating those kinds of dishes growing up. 

“I grew up in a family where grandma was always around and here for the holidays and cooking and I was there with her, so she kind of instilled in me the desire to be part of the family that cooks.”

Duncan also reiterated the idea of building “culture” at the restaurant, with a focus on dining and guest experience at the restaurant.

“It takes time to build culture, but it takes mistakes to build culture,” Duncan said. “Culture is a huge thing within this building because we need to know who we are becoming over time. As time goes on, we intend to be one of the best dining offerings in all of Summit County.”

When it comes to the food offerings, Duncan has taken classic dishes like the BLT to an elevated level. Included in the dish are high-end sundried tomatoes, high-end vinegars and high-quality bacon, along with Duncan’s bread, smashed together in patty form, creating “definitely familiar but with intense flavors and an intense presentation,” according to Duncan.

The blueberry cobbler is one of two desserts currently offered.

“The crust we make, we actually layer basil in between the crusts and then we  bake it so that basil flavor is encapsulated inside that crust,” Duncan said. “And then we have a lemon curd and basil whip cream that goes on top.”

More offerings will make their way to the menu in the future, Duncan said, and the menu will evolve as the restaurant grows and seasons change.

“The menu and offerings we are opening with are not the ones we will close with,” Duncan said.

Forage & Feast is open daily from 10:30 a.m. to 2:30 p.m.

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SNOW NEWS:

• Arapahoe Basin announced Monday on social media the resort has a new online look via the resort’s website.

“It is very different. I encourage all of you to look, explore, play and let us know what you think,” Arapahoe Basin COO Alan Henceroth said of the new website.

The website is said to be a larger design, significantly more user friendly, faster, sleeker and more intuitive.

• Al’s Blog: Find it under the “ENGAGE” tab on our new site. But the link remains the same https://arapahoebasin.blogspot.com/
• Mountain Cams: https://www.arapahoebasin.com/mountain-cams/
• Snow report: https://www.arapahoebasin.com/snow-report/
• Lift & Terrain Status: https://www.arapahoebasin.com/snow-report/#terrainAndLiftStatus
• Tickets & Passes: https://www.arapahoebasin.com/tickets-and-passes/
• Events: https://www.arapahoebasin.com/events/
• ALL NEW Field Guide: https://www.arapahoebasin.com/field-guide/
• ALL NEW Media Guide: https://www.arapahoebasin.com/media/