Welcome to The Blonde Bear Tavern

Executive Chef Jon Mudder has completed his fourth year in Taos Ski Valley, hailing from his celebrated Italian restaurant Bellavitae in New York's Greenwich Village. He oversees both The Blonde Bear tavern and Café Naranja at the Edelweiss. His reputation prompted New Mexico Magazine to recently write, "Mudder has been raising the quality of food at the Edelweiss restaurants to levels that approach TSV's altitude," naming him one of the seven "Chefs to Watch" in the state of New Mexico. Also returning this year is a top notch crew of servers, including locally famed Wine Manager and Mixologist Rushan Perera.

"Skiing originated in Europe and was refined in world-famous resorts throughout the Alps," says Chef Jon Mudder. "Our menu gives you a taste of classic dishes from those regions interpreted through the casual laid-back attitude for which Taos Ski Valley is known.
 
"We call it 'Alpine Comfort Food,'" he adds. "The flavors are very similar to the American palate, but the origins, like those of Taos Ski Valley, are European. We add some American classic dishes, too. When designing the menu, I asked myself, 'After a day of skiing one of the world's famously challenging mountains, what would I want to eat?'"

The restaurant's from-scratch menu features ingredients sourced locally in New Mexico whenever possible, including beef from Four Daughters Land and Cattle ranch, with an emphasis on organic producers.

The Tavern's wine list is carefully crafted to pair well with the menu, featuring wines from France, Italy, Austria and the United States.

Chef Jon also writes a blog — www.bellavitae.com Visit Bellavitae website in another tab — where he shares recipes, cooking techniques, and other tidbits, including high altitude baking tips and wine reviews.