Elway’s Executive Chef Shawn Cubberley
Chef Shawn examining the Olathe Sweet Corn to ensure top kernels are plump and not dehydrated.
Colorado Peach Bellinis
- 5 ounces La Marca Prosecco
- 2 ounces homemade Peach Nectar (see below)
- Peach wedge for garnish
- Add peach nectar to a cocktail glass. Add Prosecco, stir to combine. Garnish with peach wedge.
Recipe NotesRecipe provided by Jim Lay, head mixologist for Elway's Restaurant in Vail Colorado.
Elway’s Executive Chef Shawn Cubberley and Sous Chef Justin LaCapria