Independence Day BBQ Recipes

Grilling fans can now try some of the best barbeque recipes from America’s finest resorts. The talented chefs at RockResorts have created recipes using indigenous ingredients, which offer a twist on the traditional barbeque fare. From To download the recipes, click on the title of the recipe.

Maple Mousse
At the historic Marsh Tavern at The Equinox Resort  & Spa, Executive Chef Mary Nearn uses fresh ingredients that are indigenous to Vermont to create hearty and satisfying fare for the sophisticated palate.  The Marsh Tavern originated in 1769 and served as a meeting place for the Green Mountain Boys during the revolutionary war.

Chef Rahm Fama’s Santa Fe Red Chili Barbeque Sauce
Rahm Fama is Executive Chef at La Posada’s AAA Four-Diamond Award-winning restaurant, Fuego. His innovative foods are infused with flavors reminiscent of classical traditions.

Citrus Glazed Barbecued Colorado Trout
A perfect example of creative American cuisine with a Colorado influence comes from Chef Steve Topple of Wildflower at The Lodge at Vail. This fine-dining restaurant has been featured in the highly acclaimed ZAGATSurvey as "the #1 restaurant in Vail," as well as one of the "Top 10 Restaurants in Colorado."

Washington Cherry Basket: Amaretto White Chocolate Mousse with Northwest Cherry Coulis and Kirsch Chocolate Ganache
Rosario Resort & Spa's acclaimed pastry chef Felicity Milne takes advantage of Washington State’s renowned cherries to provide the sweetness in this decadent sample of the Northwest’s famous fruit harvest. 

Fig Balsamic Glazed Lamb Kebobs with Cucumber Mint Sauce, Goat Cheese and Israeli Cous Cous
Chef Kevin Humphreys of the AAA Four-Diamond Award-winning GameFish Restaurant at Snake River Lodge & Spa draws inspiration for his cuisine from simple products prepared with precision and care, while attempting to draw out the true essence from each carefully selected ingredient.

Grilled Shrimp with Marinated Tomatoes
A delicious taste of France's Normandy coast, combined with Colorado flavors, from Chef Scott Radek and Chef Jason Palmer, both of Champeau. Champeaux is a Wine Spectator Award of Excellence-winning French fine-dining experience located in Keystone Lodge.

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