Growing
up in the restaurant business is an unexplainable phenomenon
that is rarely understood by the individuals that do not. Along
with parents who work long hours and all the stress that makes
it back home one would surmise that not to many children follow
in their parents restaurateur foot steps. Well as Chef
Brent Holleman likes to say; it's what I love, have always loved,
and will always love. The love that Brent is speaking
so strongly of, is his love of cooking. Very few Chefs
of Brent's quality have arrived at their style and skill so
eclectically. Most study one kind of style, maybe a few
and then specialize for the rest of their careers. Not
Brent. He viewed success as a journey, not a destination.
Along his route there was all the classical training needed,
from the premier culinary school in America, the Culinary Insititue
of America.
Whether I have been in France,
Washington D.C., New Orleans, Switzerland, San Francisco, Aspen,
or Steamboat, my goals have remained constant: to create incredible
dishes from incredible places for my patrons. |
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Being
that my own career has traveled all over the world, I have created
a dining experience that represents that, a culinary journey
through the world if you will. Upon my travels I have
learned that the only ingredient that is transferable between
recipes is care.
Here
at the Alpine Bistro not only does an exorbitant amount of
time go into each menu item we produce, but also a great deal
of care. We choose only the finest and freshest ingredients
that most of the time are indigenous of this [Steamboat Springs]
region but also may have been flown in for your dining pleasure.
We combine these premium ingredients with all the knowledge
I have been fortunate enough to accumulate in my travels and
the product of this union of excellent ingredients and excellent
preparation are the dishes that are created every night at
the Alpine Bistro. So if delicious food coupled with
wonderful wine and spirits served in an intimate setting in
the heart of the Rocky Mountains sounds good to you, come
in and see me and the rest of my staff at the Alpine Bistro.
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