The Wild Basin Lodge in Allenspark, CO has added a new executive chef for future weddings and events. Chef Nick Fuster joins the staff after leading Boulder’s Mediterranean Restaurant culinary team for 11 years. Prior to his time at The Mediterranean Restaurant (or, as locals call it, The MED), Chef Fuster had a long and successful culinary career in Vail, Colorado; Maui, Hawaii; Switzerland, Greece, Italy, and Bermuda. The culinary expert was raised in Switzerland and from a young age, he received training in preparing cuisine for international travelers. Chef Fuster moved to Colorado in 1982 and fell in love with the Rocky Mountains and the wonderful people in Colorado. He also lived and worked as a chef in Maui for a while, but he found himself missing the changing seasons and the pristine mountain ambiance of Colorado. He moved back to the state and from 1995-2000, he owned a restaurant in Vail featuring American-inspired cuisine with a Mediterranean flair. Since he started at The MED, he has enjoyed the natural setting of Boulder and raising his family in the nearby town of Lyons. His interest in The Wild Basin Lodge was sparked when he learned about the family-oriented nature of the staff and saw the beautiful facilities in unincorporated Boulder County. The lodge, which is a private event and wedding venue located next to Longs Peak and the Rocky Mountain National Park, hosts over 256 weddings and events annually. Chef Fuster was excited to begin crafting new menu options for wedding guests and travelers as well as experience a change of pace from a public restaurant setting.
Chef Fuster brings a new variety of innovative, delicious, and expertly prepared menu options for wedding receptions and private events to The Wild Basin Lodge. Staff favorites include succulent lamb skewers with homemade tzatziki dipping sauce, farm-raised chicken breast stuffed with a combination of feta cheese, sun dried tomatoes, and a perfect balance of spices, gourmet bacon-wrapped dates on skewers, and a crab stuffed mushroom appetizer with a wonderful combination of Italian and Mediterranean spices. The venue continues to uphold high standards of food quality and uses locally grown, organic, and the freshest ingredients available for menu options. Chef Fuster proves that he can adhere to that policy while introducing even more Colorado-inspired dishes that attract clientele from all over the world. One such selection is a new basil pesto crusted Colorado striped bass with tomato relish that the staff prepares fresh on site. The chef drew much of his inspiration while designing new menu options for The Wild Basin Lodge from the fish, game, and vegetables that are unique to Colorado’s Rocky Mountains. Patrons and engaged couples alike will be happy to know that the venue has retained its famous fried chicken recipe while adding many menu selections that surpass typical wedding and large event menus. Chef Fuster’s food is to die for, and the entire Wild Basin staff hopes to see Boulder locals at the lodge in the near future to plan their next event with a gourmet menu!
The Wild Basin Lodge invites Boulder locals and guests from all over the world to schedule a tour of the facilities to plan an event or wedding for 2-200 guests. Chef Fuster and the expert event coordination staff at the lodge happily craft custom menus for guests with specific dietary needs, budgets, and time restrictions. To begin planning your next outing in Boulder’s Rocky Mountains, contact the lodge at email@example.com or (303) 747-2274.