Vail chef Kelly Liken may have missed out on taking top honors in the latest season of Bravo’s Top Chef (the challenge of Singapore street food proved too much), but her popularity is far from waning.

At last weekend’s Colorado Mountain Winefest in Palisade, enthusiastic crowds turned out to watch Liken prepare several dishes—including tomato-corn salad, Colorado rack of lamb, and Palisade peach crisp—using Colorado-sourced, seasonal ingredients.

If you’re at a farmers’ market this weekend and want to prepare a dish Liken-style, try her heirloom tomato and sweet corn salad. Mix chunks of colorful heirloom tomatoes with fresh corn that has been boiled for two minutes and cut from the cob, and several slices of fresh red onion. (Rinse the onion under cold water to remove its bite.) Then, toss the ingredients in a Parmesan-vinaigrette made with one tablespoon Dijon mustard, a toss of minced shallots, 1/2 cup Champagne vinegar, one cup olive oil, and 1/2 cup grated Parmesan. Add whichever rough chopped herbs you have available, including parsley, chives, or tarragon. Serve immediately.

Tip: Experience Liken’s emphasis on fresh, Colorado ingredients at her namesake restaurant in Vail.

Restaurant Kelly Liken, 12 Vail Rd., Ste. 100, Vail, 970-479-0175