Caprice on Piste

Ski in and Eat out at Sled Mobile Kitchen

Make on-mountain dining a real experience versus a necessity this season.

By Amanda Rae November 1, 2015 Published in the Holiday 2015 issue of Aspen Sojourner

The newest shrine to pop up on Snowmass slopes honors a trend long kept out of bounds in these parts, and it’s nomadic by nature. Powder hounds and food adventurers alike will want to seek the Sled Mobile Kitchen, a twenty-one-foot-long 1985 Wells Cargo trailer modified for haul via snowcat across the mountain. Outfitted with a six-burner range, a convection oven, a multicompartment sink—and speakers, natch—the ski-up Sled offers an evolving menu of eclectic snacks to satisfy cravings for global street fare and the hunger for hot laps.

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Inspired by the Oasis, a mobile Veuve Clicquot Champagne bar that springs up sporadically on Aspen Mountain, the Sled expedites Aspen Skiing Company executive chef Jim Butchart’s creative philosophy. “I cook spontaneously,” says the chef, who became a local legend for his sourcing philosophy when he pledged in 2010 to enhance all resort burgers and chili with 100 percent grass-fed beef from Carbondale. “The food is loose, fun, and unexpected.”

With the Sled, Butchart and executive chef Andrew Helsley serve bolts of bold flavor—Vietnamese, Korean, Scandinavian, German, Indian, Lebanese—for about $5 per order. The mission, according to Butchart: “Make on-mountain dining a real experience versus a necessity.”

With that in mind, despite management by the largest corporation in the Roaring Fork Valley, the Sled’s vibe is playfully antiestablishment. Open randomly and not reachable by phone, it’s trackable online at @mtndining on Instagram. Another surprise, believe it or not: “The Aspen logo is nowhere on the truck,” Butchart says.

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