Personal Chef serving the Vail Valley and Colorado Rockies Tasting menus, casual fine dining experiences, always dank food. Brought to you by Chef Shelby Lewis.
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Pumpkin Miso Bread 🙂🥖 … Toasted with Miso Butter & schmeared with Cherry Mostarda then topped with Seared Foie Gras Slices. I know it’s August and Pumpkin Bread seems out of season but you could totally do this with Zucchini Bread for a summery version and it would be just as Dank!!
What are you doing on Wednesday, August 21?! You should join me at for their Cocktail Masterclass! Whether you’re new to mixology or a seasoned pro, you’ll leave this class with fun tips & tricks. But the best the part is- you get to enjoy their tasty cocktails! 🙂
For tickets go to the link in my bio or go to 👉 https://shopmollieaspen.com/products/cocktail-masterclass
✨Use discount code ‘CHEFSHELBY’ for 50% tickets!
Merch Page is up. GO CHECK IT OUT!!! Eatdankfood.com/merch ✨✨✨
Eat Dank Food Private Chef Services - for when your special event can’t be anything less than foodie worthy. ❤️
📍 Located in Aspen, CO
Contact Chef Shelby Lewis ✨
👉 [email protected]
👉 570.561.4835
👉 DM
✨ www.eatdankfood.com
Who says family style can’t still be pretty? ✨ Eat Dank Food. 😉
I spoke with a woman who focused on nutrition this Spring telling her about my sensitive tummy issues and she introduced food grouping to me. She said don’t overload your system so that in the moments that you do want that foie gras bone marrow burger or fine dining style butter loaded mashers - your body isn’t in full inflammation mode & can actually handle it.
So, I’ve been eating fresh berries every morning and letting it fully digest before I eat anything else because it ferments other foods in your stomache. Apple Cider Vinegar drinks or gummies in the AM are your friend. Ease into the day with eating & ease out. Don’t mix too many carbs with your other foods. Have a dark leafy green with every meal you can. And… yall I feel AWESOME!! ❤️
I am shamelessly sharing this silly photo of myself in hopes that you’re like woah what’s that and GIVE ME A VOTE! I am in the Favorite Chef Competition where I would win $25k for my business & be on the cover of Taste of Home Magazine.
I’m not exaggerating one little bit when I tell you that I have worked my little heart out for this business of mine and cried so much out of joy and also out of fear and I just would love it so much if you could click the ✨ LINK IN MY BIO ✨ and make me cry with joy yet again. 🤣🤣🤣
🙏🏻❤️✨✨✨✨
Chicken Fried Quail & Duck Breast cause whyy nottttt ✨✨✨
Rare moment in time el Jeffe gets straight up airtime on my Instagram cause ~~ it’s business ~~ but … love you baby. Lavender Party complete 🫶🏻🙆🏼♀️👏🏻✨
Come for the Winter, but stay for the Summer dinners served al fresco in the middle of the Rocky Mountains. 😉
👉 www.eatdankfood.com
👉 570.561.4835
👉 DM Me - let’s chat & create you the most perfect dank menu.❤️
📍 Serving Aspen, Vail, & the surrounding CO Rockies
Friends!!! Thank you all for your votes for the Favorite Chef competition. Please please keep voting every day!! This would be so awesome for my business. Love you all❤️ https://favchef.com/2024/shelby-lewis
Sometimes my past feels so distant it doesn’t even feel real. But it’s important to remember it.
I volunteered in New Orleans right out of highschool helping to rebuild homes after Katrina. About mid July I couldn’t take the heat anymore and my brother told me about . It’s a volunteer platform for organic farms of all kinds. So I hitched a ride with a volunteer friend and his dad with quite literally 0 dollars to my name to Mendocino County, California. I told my parents when I got there so they wouldn’t worry. They were still worried.🤣
I volunteered on an organic winery and built back up their little secret garden that was so encased in grape vines and bamboo that you couldn’t see it unless you were in it. The farmer told me to ask one of the guys to help me rototill it so I got up early one morning before he could realize I didn’t ask for help and did it myself. I wanted to do it. Then we got so many volunteers during the harvest season that someone needed to cook. So I’d grow the veggies and cook all of the meals for about 15 of us. We didn’t have tv so each night the volunteers would sit around and play bluegrass. There were some really, really talented musicians on the farm who went to Berkeley or were modern day Bob Dylan’s just rambling through life. I learned so much about wine and also what really makes me happy. I slept in a tent under a willow tree that had a mountain lion living in it. There were wild boars in the vineyards we had to watch for. I opened that tent and every morning I got see the fog layered over the grape vines. It was the deepest peace.
After that I went to San Fran and lived on a girlfriends couch. I didn’t know what I was going to do but I didn’t want to go home… Cali was so different than Northeastern PA. I felt very lost.
I applied for a craigslist ad I saw to help open a restaurant at 10,000 ft in Vail, CO. I sent the Chef photos of my food from the winery & said I had no experience but I loved cooking and I learn fast. He hired me and off I went to Vail. We turned that restaurant into a machine. 400 cover lunches first season. Never worked in a restaurant in my life. It was so fun.
(Continued in comments)
Sometimes I need to remind myself that when everything in my life seems to be going haywire with so much good & also so much bad at the same exact time… and I feel like I’m on a roller coaster just holding on for dear life… that there is absolute serene peace in front of my cutting board. All I need to do is get to cooking & it all feels a little better. Think I’ll stay here awhile. ❤️
Thanks for the it’s bringing me joy & is wickedddd sharp. 🤣🙏🏻
Upscale versions of classic snacks. Make it Dank bb.👏🏻👏🏻👏🏻
✨ Grilled Argentinian Red Shrimp Cocktail with Fresh Cocktail Sauce
✨ Duck Mini Egg Rolls, Five Spice Duck Dipping Jus, Cilantro
✨ Guajillo Chili Buffalo Chicken Dip, Smoked Blue Cheese, Scallion, Served with Celery Sticks & Potato Chips
✨ Parmesan Spinach Dip with Peppadew Peppers & Pretzel Bites
I had a client take me aside last winter and explain to me why they went with me over a competitor that was recommended by their travel club. The Dank menus were a big one but the biggest one is that he knew exactly who would be coming into his home with his family of young children. There’s no scheduling here to determine who your Chef might be… -it’s me. Every time. I prep all of my own food. I show up and give it my all. It’s always me and you know you’ll always get Dank Food with no corners cut or worries about dietary restrictions being missed. I gotchu bb.❤️
I love pork ribs but lemmeee telllll you bout lamb ribs. Such a great flavor and the fat crisps up so nicely. Just make sure to trim them down and render the fat off them enough & I’m tellin ya they’re 🔥🔥🔥
Marinated in Harissa, served with a Preserved Lemon Creme Fraiche and Fresh Mint
Love what you do and you’ll never work a day in your life. How lucky & grateful I am. ❤️
Booking for Winter 2023! Contact or www.eatdankfood.com/contact
WINTER is coming. I’m sorry if you’re not ready but I am READY to strap those skis on… and you best be ready to Eat Dank Food. 😉
Pan Seared Grouper but Mediterranean Styleee ✨
Served with Tahini Eggplant Puree, Caramelized Fennel, & Toasted Sesame & Tomato Vinegar Gastrique
Friends!! Please take a moment to vote for me if you can for Catering ! I would so appreciate it. ❤️🙏🏻 https://www.vaildaily.com/best/
✨✨✨👏🏻
Happy Cinco de Mayo from Eat Dank Food!!! ❤️💃🏼
Eat Dank Food Dinner Parties! Stay tuned for more! 👀
Eat Dank Food Private Chef Services… for when you want a HIGH Quality Dining Experience Tailored to your Foodie Needs. ✨
Conctact 👇
[email protected]
570.561.4835
DM Me
How do you possibly make Pink Oyster Mushrooms MORE pretty?!? You pickle them in Pink Plum Vinegar. 😏 🌸
Check this LARGE format Beef Carpacci topped with:
-Plum Vinegar Pickled Pink Oyster Mushrooms, Strawberries, & Shallots
-Horseradish Foie Gras Mousse
- Pea Shoots
- Sheep & Goats Milk Cheese Crema
-Sea Salt & Olive Oil
- Brea
Week 1 SHOWDOWN: Skillet Sensations
We have EAT DANK FOOD.] with their delectable Duck Leg with Cilantro Plum Sauce, Hatch Green Chile Brats, Frisée Salad, Lardons & Delicata Squash
🆚
Abbe 🙋🏻♀️ Denver Food Blogger] with their Braised Chicken with Italian Sausage, Apples and Prunes
How to vote:
1) Like this post
2) Tag your vote in the comments
3) Follow and either EAT DANK FOOD.] and/or Abbe 🙋🏻♀️ Denver Food Blogger]
Winning voter chosen at random. Winning voter and chef bother receive one Seasonal Sausage Box!
Happy International Women’s Day Ladies!!!🤘🏻
Here’s to doing what you want, how you want, when you want, and never asking for permission or apologizing for it. Get it.⚡️⚡️⚡️
Eat Dank Food. What does Dank mean you ask?! High Quality. 😉🔥✨
PA
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Join me at the ultimate farm-to-fork feast at Heritage Fire on 7/27! Supporting local farms, some of Snowmass’s top chefs will be serving fire-kissed heritage protein and vegetables, paired with free-flowing cocktails, wine, beer and more! In the end, attendees will vote for their favorite dish and a champion of the nation’s hottest competition will be chosen. 🔥 Tickets are available now at www.heritagefiretour.com @HeritageFireTour Use coupon code ‘HF20’ for 20% off!
Larry Snacks. ✨ Sous Vide @prospermeats Tri Tip ✨ Fermented Black Bean Morel Mushroom Demi Glace ✨ Golden Potato Puree ✨ Kimchi Grilled Broccoli & Portabello Mushrooms
JK one more Lavender Party post. K. I’m done. My fav dance partner ever.❤️🤣🫶🏻🙆🏼♀️🙆🏼♀️🙆🏼♀️🙆🏼♀️🙆🏼♀️🙆🏼♀️🙆🏼♀️🙆🏼♀️
One of my favoriteee clients reached out last week and was like… “Shot in the dark you want to come do my son’s HS graduation next week?! We’ll fly you out to DC!!” To which I replied… “I gotchu!!!!” So fun. 🤪 ✨ Bourbon Barrel Smoked Paprika Slow Roasted Brisket with Sherry Jus ✨ Garlic & Thyme Wagyu Tenderloin ✨ Shallot Brined & @getgraza Marinated Grilled Chicken Breast ✨ Preserved Lemon Grilled Shrimp ✨ Watermelon Salad with @tajinusa & Lime ✨ Butter Lettuce Salad with Strawberry, Pickled Shallot, Broiled Avocado, Feta Cheese, & Pickled Mustard Seed Vinaigrette ✨ Roasted Fingerling & Sweet Potatoes ✨ Grilled Veggie Platter & Honey Mirin Roasted Carrots🥕
One of the joys of this job is that I get to have my badass culinary friends & fam help me in the kitchen. My brother works as my server often and it’s such a joy to know that I’m bringing my A game on seasoned waitstaff but also like.. I get to cook with my bro. It’s a family affair. 🤣 Also wtf Billy was this your first day using your phone camera this is making me dizzy.😵💫🤣 ✨ Korean BBQ @snakeriverfarms Brisket ✨ Gochujang Chicken Breast ✨ Miso Glazed Seabass ✨ Sticky Rice, Bao Buns, all the fixins ✨ Spinach Salad with Rice Vinegar Pickled Mustard Seed Vinaigrette
You guys… after I did my last EDF hosted Dinner Party I got like a million people saying WHERE WAS MY INVITE?! So.. here’s your invite. ✨ Add your name to the list and once I have a solid roster I will start planning dates and sending more details. Link’s also in my first highlighted story saved for easier clicking! https://tinyurl.com/Eatdankfood $300/pp includes food, booze, a bed to sleep in in a baller house, and live music. It was a hoot last time and you don’t want to miss this! I think I did 11 dishes last time? I don’t mess around bb. 🔥
Mirin Glazed Chilean Sea Bass Music to my ears ✨
Friends! Please vote for me for best catering service in Vail. 🥰🙏🏻 https://www.vaildaily.com/best/
If you ever want to impress a date who’s coming over and fill your home with glorious smells, make Risotto Baby!!! ✨ Red Shrimp & Lobster Risotto ✨ Mascarpone & Pecorino Cheese Finish ✨ Lime Zest ✨ Micro Basil @peakmicrogreens
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