{"id":2451667,"date":"2019-11-28T12:00:00","date_gmt":"2019-11-28T19:00:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=316765"},"modified":"2019-11-28T12:00:00","modified_gmt":"2019-11-28T19:00:00","slug":"food-matters-new-mix6-in-snowmass-brings-fast-casual-to-base-village","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/food-matters-new-mix6-in-snowmass-brings-fast-casual-to-base-village\/","title":{"rendered":"Food Matters: New mix6 in Snowmass brings fast-casual to Base Village"},"content":{"rendered":"<div class=\"swift-gallery p402_hide\" readability=\"6.6168421052632\">\n<ul id=\"imageGallery-316765-895\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-768x1024.jpg\" data-sub-html=\"Shawn O'Connor | Chef Martin Oswald\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Chef Martin Oswald<\/strong><br \/>Shawn O&#8217;Connor<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-768x1024.jpg\" data-no-lazy=\"1\" alt=\"Chef Martin Oswald\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-1-960x1024.jpg\" data-sub-html=\"Shawn O'Connor | Diners can mix and match some 30 nourishing, spiced foods into a single bowl at The Collective\u2019s new restaurant.\" class=\"h-100\" readability=\"-1\">\n<div class=\"caption\" readability=\"9\">\n<p><strong>Diners can mix and match some 30 nourishing, spiced foods into a single bowl at The Collective\u2019s new restaurant.<\/strong><br \/>Shawn O&#8217;Connor<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-1-960x1024.jpg\" data-no-lazy=\"1\" alt=\"Diners can mix and match some 30 nourishing, spiced foods into a single bowl at The Collective\u2019s new restaurant.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-2-768x1024.jpg\" data-sub-html=\"Shawn O'Connor | Chef Martin Oswald\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Chef Martin Oswald<\/strong><br \/>Shawn O&#8217;Connor<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-2-768x1024.jpg\" data-no-lazy=\"1\" alt=\"Chef Martin Oswald\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-3-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-3-768x1024.jpg\" data-sub-html=\"Shawn O'Connor | The Collective's new restaurant mix6 in Snowmass\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>The Collective&#8217;s new restaurant mix6 in Snowmass<\/strong><br \/>Shawn O&#8217;Connor<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-3-768x1024.jpg\" data-no-lazy=\"1\" alt=\"The Collective's new restaurant mix6 in Snowmass\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-4-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-4-768x1024.jpg\" data-sub-html=\"Shawn O'Connor | Chef Martin Oswald\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Chef Martin Oswald<\/strong><br \/>Shawn O&#8217;Connor<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-4-768x1024.jpg\" data-no-lazy=\"1\" alt=\"Chef Martin Oswald\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-5-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-5-1024x734.jpg\" data-sub-html=\"Shawn O'Connor | Pyramid Bistro chef-owner Martin Oswald curates the mix6 concept, which combines fresh flavors and premium proteins in satisfying combinations.\" class=\"h-100\" readability=\"-1\">\n<div class=\"caption\" readability=\"9\">\n<p><strong>Pyramid Bistro chef-owner Martin Oswald curates the mix6 concept, which combines fresh flavors and premium proteins in satisfying combinations.<\/strong><br \/>Shawn O&#8217;Connor<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"> <img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/11\/foodmatters-atw-112819-4-5-1024x734.jpg\" data-no-lazy=\"1\" alt=\"Pyramid Bistro chef-owner Martin Oswald curates the mix6 concept, which combines fresh flavors and premium proteins in satisfying combinations.\"><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/magazines\/aspen-times-weekly\/food-matters-new-mix6-in-snowmass-brings-fast-casual-to-base-village\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/magazines\/aspen-times-weekly\/food-matters-new-mix6-in-snowmass-brings-fast-casual-to-base-village\/#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Chef Martin Oswald dreams of broccoli. Specifically: a crisp-tender, neon-green vegetable with edges charred just so. Oswald \u2014 who opens a new fast-casual eatery, mix6, in The Collective building in Snowmass Base Village on Dec. 7 with a free community dinner and celebration with live music \u2014 has spent dozens of hours studying high-tech \u201ccombi ovens\u201d and programming the machines\u2019 algorithms to perfect his recipe.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cIf you put broccoli in a saut\u00e9 pan, you can never achieve that,\u201d Oswald declares. \u201cIn a combi oven we\u2019re injecting steam first so it gets nice bright green, then we take all the steam away so it gets charred with the Maillard reaction, which creates so much flavor.\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Mix6 chef de cuisine Kyle Raymond was deeply impressed with Oswald\u2019s dedication to this single ingredient, one of some 30 nourishing items on the line. Raymond will prepare everything fresh at the new counter-serve restaurant, where customers may combine a cornucopia of flavors into big bowls for eat-in dining or takeaway.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cWe went to do the combi-oven training in Denver, and it really is a game changer, what these ovens are capable of doing,\u201d says Raymond, who recently visited the Rational brand facility with Oswald and mix6 general manager Fabio Bianchi for a full day of instruction. \u201cInstead of blanching, shocking, and then roasting to get the color, all of this can be done in the oven. It kind of blew my mind.\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">The technology finds a natural match in nutritarian cuisine \u2014 food prepared to contain the highest possible concentration of vitamins, minerals, and nutrients \u2014 which Oswald has pioneered since opening Pyramid Bistro above Explore Booksellers in Aspen in December 2010. The same philosophy infuses mix6.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cWhen I worked for Wolfgang Puck (in 1992-1993), we had an oven-roasted broccoli,\u201d Oswald shares. \u201cIt came out wonderful \u2014 we put garlic and Parmesan on the dish, really great flavor \u2014 but when you roast it you lose the color. I wanted to take it to the next level and inject steam into it to get the bright green color, and get the roast out of it. We\u2019ve worked hard on this.\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Such precision to create what Raymond calls \u201cfoolproof\u201d recipes is also evident in mix6 spices, blended in-house. Diners will find distinct Asian influences with lemongrass and kaffir lime, French-Indian vadouvan spice blend on cauliflower, Tuscan chicken, South American chimichurri steak and North African harissa shrimp. That broccoli, too, is kicked up with a handful of spices including two kinds of chile pepper and ground coriander, then topped with pickled kumquats.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cEvery food item option is seasoned individually \u2014 that\u2019s the fun part,\u201d Oswald says.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Diners have many choices. A bowl begins with hot or cold \u201cbase\u201d items, including baby kale with Meyer lemon dressing; ancient grains with dates and green onions; a Tokyo-inspired crunchy salad with mango and ginger; forbidden black rice with tamari; red quinoa; Spanish rice with peppers; and sweet potato puree. The mix4 option offers two hot or cold bases, one vegetable (Brussels sprouts with toasted sunflower seeds and balsamic glaze; butternut squash with coffee spices, pepitas and pomegranate molasses), and one protein (Tuscan chicken, crispy chicken or pulled pork with blackening spice and barbecue sauce) for $11.95.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">The mix6 option (two bases, two vegetables, two proteins) starts at $14.95. Premium proteins, such as steak, shrimp, or ginger-miso salmon with nori spice, may be added for $2.50 more. Ginger-mandarin-miso tofu, interestingly, is counted as a vegetable, and flavor add-ons (two included per order) range from tomatoes with red onion and mint to spicy kimchi.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Oswald is most excited about his \u201cchef-curated mix\u201d of predetermined six-item combos. The \u201cnutritarian mix\u201d is a vegetarian delight for $14.95; Oswald, personally, would pick the premium \u201csurf &amp; turf\u201d selection with steak, shrimp, crushed avocado, sweet soy cremini mushrooms, forbidden rice, Tokyo mix and that supreme broccoli for $21.95.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cYou really can customize your food; anybody with any food allergy of any kind, or on a Paleo, Ketogenic, or nutrient-dense diet,\u201d says Oswald, who a few years ago was the chef-consultant for the opening of Bolay, a bowl-based, fast-casual chain in Florida. \u201cI\u2019ve worked so long on the molecular food \u2014 Syzygy in the \u201990s \u2014 but what really gets me interested is how to build the most dense phytonutrient composition. How can I create the most flavor?\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Raymond, a veteran of Aspen establishments including Mezzaluna, Caribou Club and Grey Lady, is stoked to unveil a different kind of affordable dining concept to Snowmass, a veritable family activity hub. In addition to world-class skiing, the Base Village ice skating rink and the indoor rock climbing wall at the Limelight Snowmass, The Collective comprises an 8,000-square-foot multipurpose event space with moxiBar (with a separate menu of snacks by Oswald and extensive cocktail list, plus beer, wine and coffee), fireplace lounge, space for live music and art programming, and eye-bogglingly awesome subterranean game lounge. Visitors are encouraged to explore; a traditional restaurant simply wouldn\u2019t jive here.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cComing from plated, more elevated cuisine \u2026 we\u2019re taking a lot of higher-end products and applying it to a fast-casual operation,\u201d Raymond says. \u201cIt\u2019s similar in terms of using the best ingredients we can; it\u2019s (different) in how it\u2019s received to the customer. You\u2019re not dependent on a server. You can bring in your family and sit down, get something nutritious and delicious, but not have to allot the two-hour dining time.\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">While Oswald has devoted the past decade of his career to nutrition, he\u2019s not an extremist. Desserts include hazelnut-chocolate mousse and a peanut butter-chocolate bar, among other treats. The kids\u2019 mix3 menu will feature wholesome base items, vegetables and crispy chicken tenders, which happen to be gluten-free. Buttermilk pancakes at brunch (see sidebar, above left). Youngsters seeking creamy, gooey, cheesy goodness will find that, too.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cIt\u2019s not just about being super healthy, whole-grain, and gluten-free,\u201d Oswald promises. \u201cThere are plenty of healthy options \u2014 the mac and cheese is not gonna be one of them.\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\"><span><em><a href=\"mailto:amandaraewashere@gmail.com\">amandaraewashere@gmail.com<\/a><\/em><\/span><\/p>\n<p><a href=\"https:\/\/www.aspentimes.com\/magazines\/aspen-times-weekly\/food-matters-new-mix6-in-snowmass-brings-fast-casual-to-base-village\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Martin OswaldShawn O&#8217;Connor Diners can mix and match some 30 nourishing, spiced foods into a single bowl at The Collective\u2019s new restaurant.Shawn O&#8217;Connor Chef Martin OswaldShawn O&#8217;Connor The Collective&#8217;s new restaurant mix6 in SnowmassShawn O&#8217;Connor Chef Martin OswaldShawn O&#8217;Connor Pyramid Bistro chef-owner Martin Oswald curates the mix6 concept, which combines fresh flavors and premium [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-2451667","post","type-post","status-publish","format-standard","category-local-news"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-19 04:26:40","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2451667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2451667"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2451667\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2451667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2451667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2451667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}