Situated in Edwards, Colorado, a short drive from downtown Vail, Chef Kelly Liken has launched her newest eatery, Harvest. Located within the Sonnelap Golf Club, the rustic modern restaurant with high, wood-beamed ceilings and cozy fireplace was conceived by the Philadelphia–born Top Chef and Iron Chef alum using fresh and seasonal ingredients. As the name implies, starter menu items feature fresh crudité with housemade hummus and French onion dip, a pot of pickles, while shared plates include a quinoa, golden beet, and kale salad, and smoked Rocky Mountain trout with frisee, Kalamata olives, fingerling potatoes and hardboiled egg. For dessert, be sure to ask for the sticky bun sundae with bits of sticky bun paired with vanilla ice cream and sprinkled with toasted walnuts. After dinner, mix with locals at the in-house bar.