Featuring champagne pairings from Moët & Chandon, special creek-side dining experience takes place Friday, August 2 at 6 p.m.
There’s nothing like breaking out a bottle of bubbly for a celebratory evening and Sonnenalp is taking the celebration to the next level. Pairing a three course dinner with special selections of Moët & Chandon champagne, “Meet Me in the Garden” is an ideal opportunity to not only meet with friends, but also to meet Sonnenalp’s new executive chef, Florian Schwarz.
Schwarz is no stranger to the Sonnenalp; he was the sous chef of Ludwig’s from October 1998 – February 2000. Since then, Schwarz has worked in some of the finest restaurants in the world, including the Parkhotel in Bremen, Germany; Hotel Villa Joya in Portugal; Hotel La Reserva Rotana – Mallorca; the Alpenhof Hotel Wildental – Austria and, most recently, the Restaurant Roland in Puerto Cristo, Spain. Schwarz also owned and operated his own restaurant, Restaurant Brauereigasthof Engel in Rettenberg, Germany for several years, specializing in creative Alpine cuisine.
“I was so excited for the opportunity to come back to Vail and the Sonnenalp,” Schwarz says. “I know the hotel and still have people that I know working here; skiing is my favorite activity. I’m actually from Sonthofen, Bavaria, very close to where the other Sonnenalp hotel is, so I’m very familiar with the Faessler family, their family style of hotels and what that means for guests. It’s the whole package that I like.”
Schwarz assures guests that Ludwig’s will continue to focus on the freshest seafood available, though there will be some changes with the style and preparation of menu items.
“I’m going to focus on more of a European, classic style of cuisine,” Schwarz explains. “We’ll let the components of each menu item really shine through; great ingredients really make the whole dish.”
The menu for the “Meet Me in the Garden” dinner will feature passed hors d’oeuvres and three courses specifically created to pair perfectly with Moët & Chandon champagne. Hors d’oeuvres will include seared lamb chops with herb-black olive crust; homemade blinis with wasabi mayonnaise, seared scallops and pineapple salsa; goat cheese pâté à choux with fig chutney; these bites will be served with Moët Rosé Impérial NV. The first course will consist of a variety of wild salmon with cucumber salad and honey mustard dill sauce paired with Moët Impérial NV. Dinner will be crépinette of veal tenderloin with morel sauce, parsley and vanilla carrot puree paired with Moët & Chandon Grand Vintage 2004. To finish the elegant dinner, Chef Schwarz will serve Belgium Callebaut chocolate marquise with wild berry coulis and pistachio ice cream paired with Moët Nectar Impérial Rosé.
“Meet Me in the Garden” takes place on Friday, August 2 and starts at 6 p.m. with a cocktail reception, followed by dinner beside Gore Creek. The dinner is $68 per person, not including tax or gratuity. Reservations are required and can be made by calling 970-479-5429 or by emailing info@sonnenalp.com.


Ariadyn Hansen
Peeples Ink PR, Ltd
(970) 845-8525
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