SKI-TO-FORK DAYS
29.01. - 31.02.26
26.03.-28.03.26
SKI TO FORK DAYS 01 29.01.-31.01.26 "Pasta, Vino & Dolce Neve"
SKI TO FORK DAYS 02 26.03.-28.03.26 "Essen der Zukunft"
‘Come to the Arlberg and let us draw culinary trails in the snow-covered mountain world together with exciting cookery. Be part of the adventure!’
SKI TO FORK DAYS 01
29.01.-31.01.26
"Pasta, Vino & Dolce Neve"
With the SKI TO FORK DAYS 01 from 29.01.-31.01.26 „Pasta, Vino & Dolce Neve“ I bring Tom Vau, ski guide and gourmet, takes you on a journey to the Arlberg and through the culinary landscape of Italy. Here on the Arlberg, breathtaking descents merge with the flavours of Italian cuisine: delicious pasta, fine wines and three days of dolce vita in the snow.
Tom entdeckt nicht nur die besten Runs und Geheimtipps des Arlbergs, sondern serviert durch seiner privaten Bindung zu Italien, hausgemachte italienische Gerichte und mehr. Es werden 3 aufregende Tage in der Natur und auf einer wunderbaren Hütte im Arlberggebiet, des guten Geschmacks und des Genusses sein
SKI TO FORK DAYS 02
26.03.-28.03.26
‘Food of the future’
The SKI TO FORK DAYS 02 from 26.03.-28.03.26 ‘Food of the future’ are the wonderful interplay between guided freeriding/ski tours on the Arlberg with Tom Vau and the culinary art on offer through René Zimmermann far away from the mainstream. The Arlberg, a mecca for off-piste skiing combined with exciting cuisine, is a wonderful fusion of Sport/Culinary/Nature in the mountains. As a ski guide of many years' standing, I will guide you safely through the Arlberg mountains from early in the morning until late in the afternoon. Afterwards we can enjoy and marvel at René Zimmermann's culinary art. With his approach to cooking and the associated products, he will inspire you in these 3 exciting SKI TO FORK days with the title ‘Food of the future’. We look forward to hearing from you!
Program
Day 1
The adventure begins
Morning meeting point at the Arlberg and a short get-together for all participants. Then avalanche training followed by a freeride/ski tour with lift support (approx. 5 hours). In the afternoon we drive to our accommodation/hut and enjoy the evening together with great food.
Day 2
Guiding, Coaching, Ski to Fork
After a hopefully spectacular sunrise on the mountain, a great day's skiing awaits us today with additional technique coaching in the off-piste area (approx. 5 hours). A cosy lunch and in the evening a return trip/ski ascent to the hut with further culinary highlights.
Day 3
Guiding, coaching, finish
Last freeride/ski tour day with lift support and technical coaching in the terrain (approx. 5 hours). In the early afternoon we say goodbye to this year's SKI TO FORK DAYS 2025.
Prices 2025
Menue
SKI TO FORK DAYS 01 29.01.-31.01.26 "Pasta, Vino & Dolce Neve"
- Breakfast: Coffee, tea, oatmeal, fruit, ham, cheese, bread, eggs
- First dinner:
- Bruschette with tomatoes and basil
- Homemade gnocchi with green pesto and walnuts
- Apple Pie
- Second dinner:
- Antipasto della casa
- Home made Tagliatelle al sugo
- Chocolate cake
- Selected Italian red and white wines
SKI TO FORK DAYS 02 26.03.-28.03.26 "Essen der Zukunft"
- Breakfast: Coffee, tea, oatmeal, fruit, ham, cheese, bread, eggs
- First dinner:
- Jerusalem artichoke soup with mushrooms
- Local Lech trout with wintergreen
- Venison and beetroot radicchio gnocchi
- Apple and walnut tart tartin
- Second dinner:
- Tortellini with mountain cheese and onion sauce
Leek soup with sourdough bread - Crispy pork with root vegetables and potatoes
- Curd cheese dumplings with fruit compote and zabaglione
- ausgewählte österreichische Topweine
Menus are subject to change at short notice. Complete vegetarian options also possible. All information without guarantee and subject to availability.
Further information
Prerequisites, Info
- The tours are suitable for all age groups.
- Experience in off-piste skiing is obligatory.
- Ascents with skins up to approx. 2.5 hours possible.
- Enjoyment of and interest in sport/culture/nature and cuisine.
- Open for overnight stays in simple huts with a winter room.
- from 3-7 persons
Services
- Guiding, avalanche training and technical coaching in the backcountry by state-certified ski instructors and ski guides.
- Overnight stay (simple huts with winter room)
- Dinner with preparation and cookery demonstration
- Small packed lunch for the ski day
- Complete organisation.
- Personal advice in advance.
Additional costs
- Arrival and departure
- Lift ticket
- own emergency equipment and ski equipment for off-piste.
- possibly travel insurance
