Cooking With the Season: Spicing Up Your Telluride Farmer’s Market Meals #2
Learn How to Make Blueberry Brandy Crepes With Peaks’ Chef Lynn Tilyou
by Emily Brendler Shoff
The new brunch at the Peaks Resort is one of the best-kept secrets in town. Andy and I went up there last Sunday and were blown away. Once glance at the menu made us wish that we had gone mountain biking before brunch. How do you honestly decide between a poached egg with a root beer barbeque beef hash or a bacon waffle topped with duck confit and apple cider syrup? We couldn’t and so ordered both.
We also ordered squash blossoms stuffed with goat cheese and an heirloom tomato and watermelon salad to start. Everything was as visually appealing as the backdrop view of Palmyra Peak from the deck. But as we know, the views of our mountain scenery are just the start; it’s what inside that matters. Everything Chef Lynn Tilyou concocted in her kitchen that morning was equally outstanding, a perfect balance of salty and sweet.




