When the snow settles across the San Luis Valley and the days shorten, the kitchen at Trinchera stays busy and bright. Chef Bea’s winter menus focus on comfort and warmth, featuring slow braises, careful sears, and bread that rises with the morning light. The approach is classic Colorado farm-to-table cooking, built from ranch-raised beef, root vegetables and flour from nearby mills. Each meal is grounded in the season itself, shaped by the work and ingredients that define winter at Trinchera.

German-Style Goulash

This cold-weather staple begins with generous cuts of beef, caramelized onions, and sweet paprika that lend the dish its signature depth. True to its European roots, German-style goulash is slow-cooked until the onions nearly melt into the sauce, creating a glossy, hearty base. A hint of red wine or vinegar adds balance, while a spoonful of crème fraîche at the end brings just the right amount of richness. 

At Trinchera, the recipe reflects the same attention to place that defines every meal. Our culinary team sources Colorado-raised beef and winter vegetables from nearby growers, building layers of flavor that feel both rustic and refined. The goulash pairs perfectly with house-made spaetzle or buttery mashed potatoes—simple, satisfying dishes that fill The Lodge with warmth after a day outdoors. 

Surf & Turf: Scallops & Filet Mignon

For evenings that call for a touch of celebration, our culinary team turns to a classic pairing of land and sea. Tender Trinchera beef is seared to perfection, joined by golden-crusted scallops, and finished with a velvety sauce of leeks, bacon, cream, and a splash of white wine. 

The ingredients are simple, but the precision matters. The pan must be hot enough for a clean sear without smoke, the scallops dried well so they brown instead of steam. Leeks soften slowly in the rendered bacon before cream and wine bring the dish together. When the sauce thickens and the edges of the scallops turn a deep gold, the kitchen fills with the scent of butter and salt.

Chocolate Soufflé

Chef Bea specializes in seasonal desserts that highlight fresh, local ingredients. Each creation is designed to complement both the dish and the time of year.

A signature offering, the chocolate soufflé begins with bittersweet chocolate blended into a warm custard base and gently folded with whipped egg whites. Baked until the edges rise and set while the center remains soft, it emerges with a delicate crack on top, releasing rich cocoa aromas. Served immediately, this dessert provides a refined finish to any meal.

The Flavor of Home

Winter at Trinchera is about simple food made well. Local meats and root vegetables from the valley fill the kitchen, while brisk days spent outdoors end with warm, unhurried meals. Every dish reflects the work of the season—measured, thoughtful, and grounded in what’s close at hand. Our guests taste that connection in every bite, from the first loaf baked at dawn to dinner served as the last light slips behind the ridgeline.