The idea is so simple—and that just makes it so very good. Each morning at her Vail restaurant, chef Kelly Liken whips up a fresh batch of homemade sticky buns. When dessert time comes around, Liken warms up the pastry and tops it with a hefty scoop of vanilla-bean ice cream and spun sugar. Even before the treat makes it to the table, the ice cream begins to melt into the caramel-y nooks and crannies. Two spoons, please.
Restaurant Kelly Liken 12 Vail Road, Suite 100, Vail, 970-479-0175