By Jim Servin
In its first year, the West End Social restaurant at Aspen Meadows Resort won the Open Table Diners’ Choice award, garnering raves and drawing crowds to its slightly out-of-the-way West End location, convergent on the Roaring Fork river and Castle Creek, with some of the finest Aspen views. Executive chef JD Baldridge, who has created meals for Aspen’s most popular hot spots, including The Little Nell, says that the majestic panorama inspired the West End Social’s next-level cuisine: “It’s the best view in the valley, second to being on top of a mountain,” he says. “You can see almost all four mountains here. The other night, we watched a comet from our patio.”
Delectable highlights include Frying Pan Pork Chop, with carrots, tarragon, hazelnut and mustard; Sheep’s Milk Ravioli, served with butternut squash and arugula; and Wild Caught King Salmon, a satisfying mélange of smoked onion, baby leeks and soy caramel. Breakfast fare at the adjoining Meadows Café features specialties such as the Tex Mex scone, a sublime creation melding sweet potato dough, spices and scallions, egg and Parmesan cheese.
West End Social is located at Aspen Meadows Resort (part of the Salamander Collection), home to the Aspen Institute, a hub for exchanging ideas. The communal atmosphere inspires shareable plates. “The Institute has programming that brings people together, so we push for family-style meals,” says Baldridge. “It allows for great food to come across the table, and to have fun with the ingredients.”
Fare that’s sophisticated, but not too rarefied, is at the heart of West End Social. “I think that cuisines shouldn’t scare people away,” Baldridge says. “We want people to feel welcome at all times, and to come in with their families for brunch and dinner.”
Sustainability is key to the operations. Baldridge composts and keeps a sharp eye on waste management: “We work hard to recycle, dispose correctly, compost, and order food as efficiently as we can.” He also sources locally, whenever possible. “Years ago,” he says, “when I was a chef at the Ajax Tavern and then at The Little Nell, a young couple had a company called Farm Runners, and they expanded into the market up here. Having access to that produce, without having to go through a big supplier, has definitely shaped how I’ve used ingredients. We want produce that people put their hard work into, and showcase what Colorado does have at the height of the growing season, be it stone fruits or tomatoes or squash and in the winter, reserves of beautiful winter squashes and winter fruits.”
The busy chef stays healthy snowboarding, and always hydrating, preferring local tap water —“Aspen’s finest”—in his flask. Get ready for a season of inventive delights that bring friends and family together for good times. “We’re in this little mountain valley, a bubble that’s cut off from the rest of the world. We have our own environment up here. It’s super unique,” says Baldridge. “We’re in a beautiful winter snow globe.” aspenmeadows.com