Some very good restaurants have sparkling bright-lighted name signs in their parking lots or big signs that identify the ethnicity or the main item served. Neon signs flash “open” or “closed” and notify for great distances that the service activity is cooking, serving and ringing up. More home cooking restaurants are subtler and inside the food is gravied and fast and sits well with a coffee or iced tea sweetened with a few sugar packets. PVMC has no offering like these in architecture, structure, lighting or general restaurant presentation but the Silver Aspen Bistro has a lot of the service observances you look for and count on when going out to eat. The Silver Aspen Bistro is enjoyable because of the taste, variety, and passion for food… and especially for the cooking that two of PVMC evening cooks offer.
At PVMC there are two experienced cooks who present their expertise each evening. They rotate shifts so you may have chicken curry over basmati rice and the next evening a bubbling BBQ sauce over beef slab steak with roasted vegetables as a side. The Silver Aspen Bistro is a quiet version of dining with familiar and comfortable settings and you are served up the subtle and spiced versions of foods like curry BBQ, Italian, Mediterranean, and Mexican offerings.
At PVMC the Silver Aspen Bistro evening meal begins at 4:30 PM and ends at 6:30 PM and is made with the most savory and fresh spices Gregg Wilkinson can find. And he does look for the spices and herbs in places many of us have never visited. In Tibet for example he gathered recipes from villagers who spice their daily meals with care and taste emphasis not found in restaurants. His favorite way to cook blends spices to create a taste and look that tempts the most timid of eaters. Gregg has been cooking his various and tempting bistro meals for six years.
Jeff Schlimm has been cooking at PVMC since April of this year and his developing cooking skills come from cooking at home (at age 7 he made his first lasagna), in the Five Star, Five Diamond Broadmoor and at Johnson and Wales where he studied nutrition as well as the culinary arts for his bachelor degree. He grows his own garden, smokes his own barbeque meat, and makes salsa from the garden. He loves to make Italian cuisines with combinations of cheeses, tomato sauces and seafood. For the evenings he often assembles meals that are sauced with surprising combinations such as fresh sage flavored alfredo sauce over a stuffed chicken breast.
So stop by the Bistro some evening, pick up a plate or a to go box and take it home or even invite the family to dine in and try the flavors that hide away under the subtle illumination of the Aspen Bistro lights here at PVMC. Gregg and Jeff also take time to talk about the food and cooking so visit the Silver Aspen Bistro, ask them about their main dishes and maybe they will make you a hot off the grill cheeseburger or healthy as can be chicken sandwich if the main dishes are not quite what hits that hungry spot.