Sometimes dining out is not only about the destination but the journey.  Arapahoe Basin holds monthly dinners around the full moon from November thru April and not only do you get a great meal but a night of adventure and entertainment as well.  Each dinner has a theme from Spanish to Italian or French to Scandinavian, and the buffet style of appetizers, soup, salads, entrees and desserts paired with cocktails and wines has something for everyone.  It is a fun atmosphere, a place to meet new people, enjoy a great view, experience new foods, all while listening to live music.  While these are all things that can be experienced at many restaurants, most do not offer the ability to work up your appetite beforehand and then wind down the evening while snow shoeing under the stars.  Of course, taking the chair lift is always an option if you find yourself too tired after a day full of skiing or after enjoying the food and drinks a bit too much.

I have enjoyed these dinners more than once and have had numerous bites that I wish to have again, but by far the best bite(s) was at A Night in Scandinavia where I over-indulged in a Shrove Tuesday Bun that the Christopher Rybak was nice enough to share the recipe with me, modified to make my life easier when I make it at home.

Mix 1/2 cup almond paste with 1/4 cup whipping cream until softened.  If almond paste is very stiff, grate it or use a food processor to chop it.  Using a bakery-bought brioche bun (to save time and avoid baking) cut in half, spread the almond paste mixture on the bottom half.  Whip 1 cup of whipping cream with an electric mixer on high speed until soft peaks form.  Scrape down the sides of the bowl.  On low speed, beat in 2 tablespoons of sugar.  Spread whipped cream on top of the almond paste and cover with the top of the bun.  Sprinkle with confectioners’ sugar.  These buns must be kept in the refrigerator but will be the best dessert sandwich you ever had!