Prospect at Hotel Jerome’s new menu celebrates Colorado’s culinary bounty

Fresh off landing on the “recommended” list by the Colorado Michelin Guide, Prospect at the Hotel Jerome has rolled out a new tasting menu concept that highlights local and regional ingredients that showcase the land, rich history, and suppliers of Colorado.

The Journey menu experience honors the property’s long-standing history and tells the story of the Rocky Mountains, its rivers, ranches, orchards, and the terrain that surrounds them.

“Residing in this beautiful area, we realized that not many of the incredible local and surrounding areas’ produce, animals, wines, etc., are being featured in our menus,” said Chef Connor Holdren. “Many of the ingredients used in Aspen are imported from other states and countries. With Hotel Jerome’s history and relevance in Colorado, we feel it is our responsibility to share the bounty of the region and pay homage to the hard work of the many farmers, ranchers, brewers, and winemakers.”

To that end, he said that the team at Prospect had been working on ways to present an all-Colorado menu for quite a while, taking the time to connect with, discover, and engage small artisans in the area and throughout the state. The culinary staff has spent about 2 1/2 months refining the menu and training with the front-of-house staff to create a cohesive experience that will be shared with diners this season.

A few of the areas highlighted throughout the meal are the Roaring Fork Valley, Independence Pass, verdant forests, luscious wine country, and the rich farmland of Palisade and Paonia.

“The one thing that stood out above all is the (farmers’, ranchers’, brewers’, winemakers’) passion for their craft, the mentality of creating something of the highest quality without the concern of commercialism was the most inspiring thing, Holdren said. “Their commitment to the land and respect for its heritage is something we want to emulate.” 

He also said he was surprised by the willingness of all the producers to drive their ingredients to Aspen from long distances, which solidified their buy-in and commitment to the vision of the Prospect team.

The menu features a collection of 11 expressions that create an epicurean journey through the diverse microclimates of the area. Dishes include Colorado rainbow trout with smoke and riverbank watercress; McClure Red Potato x 3 (potatoes prepared 3 different ways); Paonia Valley chicken and morels; Montrose beef short rib; and a sweet course featuring forest floor mushrooms and Palisade’s plums. 

An optional local beverage pairing includes Colorado wine, beer, and spirits, which further tells the story of the land. 

“We consider The Journey to be seven courses with several additional gifts and surprises from the kitchen. We do not want to give our diners the impression that this experience is a formal drawn-out meal,” Holdren said. “We like our diners to experience The Journey in around two and a half hours. Beginning Dec. 10, we will offer an additional menu called A Taste of the Land that will consist of four courses and some additions from the chefs.”

As for the recent recognition by the Michelin Guide, the Prospect team was excited to be recognized alongside Aspen peers and friends — but don’t take it for granted. The restaurant’s staff will continue to strive to provide an exceptional dining experience this winter season and beyond.

“It is a great honor to be part of the Michelin guide alongside such a wonderful group of friends,” said Patrick Davila, general manager of the Hotel Jerome. “It is a privilege for Colorado to be included in such a storied publication that means so much to so many. Of course, the guide adds pressure to all trying to create something relevant. In my opinion — the guide’s recognition is a validation versus a motivation, and I really hope my peers out there see it the same way. There are several restaurants out there doing great things, and having Michelin in Colorado will only help all of us.”