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Tuesday, December 21, 2010

Fogo de Chao

Hello all,

We first visited Fogo De Chao last year on it's pre-opening night event. Since then, we have visited Texas de Brazil and Rodizio Grill and had come to the conclusion that we thought Fogo De Chao was the best of the three, but had a suspicion that maybe the day to day menu and service there at Fogo may be different than the grand opening so we wanted to come back to Fogo to see if it still held up to it's pre-opening night buzz.

Guess what? It did. We still consider Fogo the best of the Brazilian restaurants.

We invited a couple of friends to try it with us who had never been there but like us had tried the other Brazilian steak houses in the area to see if they shared our view, and they did as well.

Jonathan started off with the signature Brazilian Caipirinha drink (1 lime, 2 ounces of cachaça, Sugar to taste and ice cubes). This tasted a bit like a Margarita. Jonathan really enjoyed it and would recommend for any margarita lover out there to give it a try.

The drink was a great start to the evening along with the house bread, which is a parmesan bread that is gluten free and delicious (these are evil little things that in Jonathan's belief are there to fill you up before the meats come, because they are so darn good when they are toasty hot that it's almost imporrislbe to stop at one of them).
In fact we found out that almost everything on the menu with one or two exceptions is gluten free which is a huge boon for the people that have to watch that.


The Salad Bar
The salad bar at Fogo is full of tasty treats. The items among our favorites were: fresh beets, salmon, asparagus, basil sauce and fresh mozzarella to list just a few of them.

The comments from the table were: The salad bar had less items then the other restaurants, but Fogo's was fresher and seemed of higher quality, and if you let yourself it would be very easy to fill yourself up there. But, whatever you do, don’t do it because if you fall to temptation and fill up on the bread and salad bar, you're missing some incredible meat.




Let the meat begin! Fogo has 15 different meats that their gaucho chefs bring to the table. We found out that the servers are also cooking the meat. So, they are very aware about each piece they serve you since they know which cut is rare, medium rare, etc. and seem to take a pride in making sure the meat is exactly the temperature you want, which I think really comes from them being the cook and server.




We also tried out some wine and if you have read the blog much you know we are not huge on wine and know very little about it and seem to gravitate to a white wine when we got a Terreza Reserva Malbec 2008, which we both liked a lot. It wasn’t an in your face strong wine and it seemed to us to go very well with the meat though. Our friend Elena thought it fought with some of the items.

We started out with Filet Mignon (which everyone agreed was the best). From there the meats moved fast and furiously. We were served: lamb chops, chicken wrapped in bacon, pork loin encrusted in parmesan cheese, sirloin and rib eye.

Also on the table are three sides: mashed potatoes, polenta and carmelized bananas. The polenta was a huge hit at our table. Our friends declared it the most moist and best that they had but for Barb and myself the caramelized bananas were the treat of the sides. Thought to be honest, I tried not to spend too much time on the sides because there was just too much wonderfully cooked tender meat to be had.

Daniel showed us a great evening and even gave us a tour of the kitchen area. It was amazing to see where the meat was cooked and to see how the gaucho chefs stay on top of their meat.



Daniel also showed us the Private Dining areas. They also have private rooms and equipment for meetings of all sizes from 8 to 130 and the cool thing about them you can have them for no charge other than the cost of the meal itself. That’s a pretty nice thing where most meetings rooms outside a public library cost an arm and a leg.


We were all so full, but we couldn't pass up trying a few desserts (and share family style). We tried Creme Brule, Flan, Turtle Cheesecake, Key Lime Pie and their signature dessert Papaya Creme.

I think we were definitely winding down as we left dessert on the plate - except for the Flan and Creme Brule. They didn't stand a chance! Jonathan kept coming back to the Papaya cream even though he should of stopped. It had a great taste and seemed very light and just appealed to him a lot.



If you are HUNGRY and want a great dining experience, take a few friends out to Fogo De Chao, a great night will be had by all. Thanks again to Fogo De Chao for having us over to prove that our first opinion was not just a fluke! If you have any comments feel free to leave one here or email us at barb or jonathan @milehigheater.com

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Friday, December 17, 2010

Friday Food News


Not much news this week but here are the things that we have been told about.


Who: The Denver ChopHouse Restaurant & Brewery, a division of Louisville, Colo.- and Chattanooga, Tenn.-based CraftWorks; Samaritan House, Delores Project, Denver Rescue Mission’s Champa House, Lawrence Street Shelter & The Crossing locations, Denver Children’s Home, SafeHouse Denver, Joshua Station, New Genesis, Urban Peak and Volunteers of America’s Family Motel, Theodora House & Brandon House locations; the Rock Bottom Foundation, a 501c(3), non-profit dedicated to combating hunger in the local markets around the country where CraftWorks brands operate restaurants; sponsors Shamrock Foods, Health Grades, Pepsi, Alpha Baking Company, Bank of America, Robinson Dairy, Radiant Systems, Merchant Link, NTN Buzztime, Anthem, Rocky Mountain Valet, Northwest Seafood Inc, Colorado Trailer Company, Cheer Central Suns and the local Denver community.

What: On Christmas Day, Denver ChopHouse Restaurant & Brewery employees and more than 300 volunteers will come together to provide a warm holiday meal and Christmas cheer to approximately 2,000 homeless and in-need families from Denver.

In addition to a delicious meal that is served on white linen table cloths, Santa will make an appearance to take photos with children. Attending families will receive new winter clothing, pajamas and books for all children, and the opportunity to take a professional family portrait to commemorate the day.

When: Christmas Day – Saturday, Dec. 25, 2010 at 10 a.m. – 3 p.m.

Opportunities: Eager volunteers serving Christmas meals to attendees; children visiting with Santa and having their photos taken; Christmas carolers strolling and singing through the event; and families taking part in professional photos to commemorate the holiday.

Where: Denver ChopHouse Restaurant & Brewery, at 19th & Wynkoop, in downtown Denver.

Why: The ChopHouse Restaurant & Brewery and Rock Bottom Foundation are dedicated to combating hunger in the local markets around the country where they operate restaurants. The Foundation is continuously active in giving back to its local communities and is especially passionate about recognizing the meaning and importance of the holiday season through providing meals and other necessities to adults and children in-need.

Frasca Food and Wine
is proud to announce an evening with

Guest Sommelier
Rajat Parr
(RN74 Restaurant, San Francisco)
(Wine Director, Michael Mina Group)
(Co-author Secrets of the Sommeliers)


Jordan Mackay
(Wine and Spirits Writer, San Francisco Magazine)
(Co-author Secrets of the Sommeliers)

Wednesday, January 5th, 2011

$100 per person*
*not including tax or gratuity


*4 course menu
*Parr Selections wine pairings
*signed copy of Secrets of the Sommeliers

Call 303.442.6966 for reservations

Rajat Parr's profound knowledge of wines, enduring relationships with producers, and renowned tasting abilities have made him a legend in the business. Director of the wine program for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a captivating portrait of top wine professionals and their trade.

Rajat Parr is the wine director of the 17-restaurant Mina Group, which includes properties in Las Vegas, Los Angeles, Miami, and Washington D.C. His program at the flagship restaurant in San Francisco holds a Wine Spectator Grand Award. He is also the co-owner, with Michael Mina, of RN74, in San Francisco, which was a finalist for the 2010 James Beard Award for Best New Restaurant.

Jordan Mackay is the wine and spirits writer for San Francisco Magazine and the author of Passion for Pinot. He is a regular contributor to the New York Times, the San Francisco Chronicle, Decanter, and Chow.com

Monday, December 13, 2010

Colorado Cheese Festival

Hello all,

While poor Jonathan had to work this weekend, I snuck off to the Colorado Cheesefest with our friend Elena. Lined up all around the Embassey Suites were tables full of cheese (cheese Gromit)!

Our first table was Haystack Mountain Goat Dairy out of Longmont (www.haystackgoatcheese.com). They had several types of cheese to partake of, including one of my favorites of the day which was the Buttercup. Their website describes this cheese as: Our first mixed-milk cheese combines cow milk with our goat milk to produce a butter-colored satisfying semi-hard cheese. Buttercup wheels are dipped in black wax and aged for 30-60 days.

This was one of the cheeses that I purchased today.

Elena purchased the Queso de Mano which is Haystack's first raw milk cheese, which has a robust, nutty flavor with herbal hints. It is aged for a minimum of four months.

Haystack was one of my top 3 Fromager's of the Day.

We also enjoyed Beehive Cheese Company based out of Utah. We had three cheeses to try: Barely Buzzed, Sea-Hive and Big John's Cajun.

The Barely Buzzed includes expresso and lavendar. You could definately taste the coffee in this cheese. I'm not much of a coffee drinker as you know, but mixed with the cheese flavor, I have to admit I liked it.

The Sea-Hive is rubbed with Beehive wildflower honey and Redmond RealSalt.

Big John's Cajun was hot and spicy (I don't think Jonathan could have handled it). It actually brought tears to my eyes, but the heat was good.

Another Fromager we liked was the Avalance Cheese Company. They had several cheeses to try. Such as: Chevre, Garlic and Basil Chevre Spread, Truffled Honey and Lemon Chevre Spread, Lamborn Bloomers, Midnight Blue and Cabra Blanca. Go to their website to get more details (www.avalanchecheese.com).

My favorite was the Lamborn Bloomers (which Elena and I both purchased). This cheese is so smooth and gentle. I have to say it's my favorite of the day.

Another favorite table was the Rocking W Cheese from Olathe, Colorado. Again, they had a wide assortment of cheeses to try. We tried: Farmer's Veggie, Queso Blanco, Farmer's Plain, Garlic Chive Jack, Portobello Leek Jack, Jalapeno and Tomato Basil.

My favorite here was the Farmer's Veggie. I was told it had celery, sun dried tomatoes and pepper. The rep there said this is an awesome grilled cheese sandwich.

And, this is so true. We asked our local King Soopers to get some in so we could try it, and it's now Jon's favorite cheese for a grilled cheese sandwich.

I didn't purchase anything here because you can get their cheese at King Soopers and Whole Foods. She said if your store doesn't carry them, ask and they will get it to the store.

Again, these are the tables and vendors who struck us as the best. But, you can choose for yourself by going to www.cocheesefest.com to check out all of the vendors who were at the Fest.

Thanks for stopping by our food blog. If you have any questions, please leave a note here, or email us at jonathan or barb @milehigheater.com.

Friday, December 10, 2010

Fridays food news

Just a few news items that have come our way about the colorado food scene this week.

From Terrior in Longmont

Please join us this Sunday, December 12 at 5 p.m.
for our final wine dinner of 2010
featuring a sampling of champagnes from
Nicolas Feuillatte

Course 1:
Paupiette of sole with Dungeness crab and seafood crema paired with the Brut Blue Label

Course 2:
Chicken ballentine with Spanish chorizo, parsnips, and sundried tomatoes served with grilled asparagus and mango cucumber salpicon paired with the Brut Blanc de Blancs

Course 3:
Grilled swordfish with coconut risotto cake, snow peas, and blood orange beurre blanc with the Brut 2000

Course 4:
Polenta and Meyer lemon pound cake wtih strawberry mousse, whipped goat cheese, and white chocolate ganache paired with the Brut Rose

Tickets for this event are $65 excluding tax and gratuity.


Other Upcoming Events at Terroir:

Wednesday, December 15 at 6:30 p.m. Monthly Community Beer Social featuring Timmermans Strawberry and Framboise Lambic Beers and New Glarus Belgian Style Red brewed with Wisconsin cherries...tickets for this event are $25 excluding tax and gratuity

Friday, December 17 and Saturday, December 18 Spend your morning with Chef Tim Payne for an "All About Duck" Cooking Class. Classes are limited to four students and cost $65.

Friday, December 24 Open for dinner service on Christmas Eve from 4 p.m. - 8:30 p.m. Closed Christmas Day, Saturday, December 25

Friday, December 31 Celebrate the New Year with us! Dinner service starting at 4 p.m. Enjoy a special five course tasting menu or order from our a la carte menu

Please call 303.651.0630 for more details or to make a reservation for any of these events. Wishing everyone a happy and healthy holiday season!

Terroir Restaurant is located at:

246 Main Street
Longmont, CO 80501
Phone: 303.651.0630
Fax: 303.651.0631

This holiday season, CBR YouthConnect’s (CBRYC) latest program, Catering Connection, will be heating things up in the kitchen for a worthy cause. Catering Connection students will bake pies, breads and various desserts to donate to local community events over the holiday season.

Catering Connection students will begin the baking process a week before Christmas. CBRYC students will then deliver the baked goods to the charity events prior to Christmas day. Any Catering Connection student that remains at CBRYC over the Christmas holiday will have the opportunity to help serve up their creations.

“This is a great opportunity for our students, many of whom come from disadvantaged families, to give back to the community, share their talents and to participate in an event that brings about compassion, caring and giving to others. It is a time when the spirit of Christmas, the spirit of love, giving and sharing, becomes real in their lives,” said Martin Masar, executive director of CBR YouthConnect. “When we are given the chance to help others, to volunteer, to participate in a cause, to lend a helping hand to others, we open our hearts and minds to receive emotional rewards a hundred times greater than anything we could ever imagine. The children begin to open their hearts to such feelings as compassion, happiness, excitement, confidence, hope and love. These are tremendously powerful healing emotions that contribute to and strengthen the child’s healing journey.”

Besides donating baked good items, Catering Connection students have the chance to give back to needy students in their area. Every Thursday, “The Backpack Program,” sponsored by Care and Share Colorado and Sodexho, provides free lunches to students in the Arkansas Valley. The Catering Connection students help fill the backpacks with available food items.

Under the highly supervised guidance of trained and qualified professionals, youth involved in the Catering Connection program can learn a number of skills in the world of culinary arts, including preparing healthful meals, food safety, cooking, nutrition and employment options. Catering Connection operates as a full-service catering program serving the Arkansas Valley. The program offers CBRYC youth the opportunity to learn and participate in culinary skill building activities and customer service.

About CBR YouthConnect

CBR YouthConnect is a nationally accredited psychiatric residential treatment center. The main campus is located on a 320-acre campus near La Junta, Colo. Founded in 1959 as a 501 (c) (3) nonprofit organization, CBR is dedicated to helping youth with severe emotional and behavioral problems become healthier and more effective members of society. Boys ages 10-21 come to the main campus from throughout the nation. CBR YouthConnect also has developed Prevention Intervention and Intervention Treatment mental health outreach initiatives, which include such programs as Pawsitive Connection that serve girls as well as boys. For more information, visit www.cbryouthconnect.org.


The perfect stocking stuffer for your favorite foodie: EatDenver's 2011 Dining Decks are now available for $50 a pop - sold online at EatDenver.com and at Tattered Cover bookstores.

EatDenver is an association of 50+ of Denver's best locally-owned restaurants, committed to supporting and promoting the value of independent dining within the community. The Dining Deck holds 52 cards, each offering $10 off a food order of $25 or more at a participating restaurant, resulting in a possible savings of $520 if diners use all cards. The deck is good from January 1 through December 31, 2011, and includes EatDenver members such as 1515 Restaurant, Black Pearl, Dixons, Encore on Colfax, Jonesy's, Olivea, Steuben’s, Table 6 and many more. $1 from the sale of each deck will go to the local Slow Food chapter.

Download high-res images here: http://www.box.net/shared/bk6j39zsa1


A short but sweet glimpse behind the scenes and into happenings which are typically only shared with our most interested guests...

Gift Cards are available! Now through the end of January when you spend $100 on Gift Cards you'll receive a complimentary $25 Gift Card for yourself! We want to make your happy holidays a little happier!

We're offering a wonderful New Year's Eve prix fixe tasting dinner... Check out 'Diversions' just below- read: Dom Pérignon Champagne!


New Brunch Menu!

This week we unveil our new Brunch Menu. We surgically removed some fantastic dishes and replaced them with what we think is a more than fair trade. Like someone taking your backyard away and giving you a tropical beach or ski slope in return, but with eggs, bacon and biscuits...

Grilled Fisherman's Daughter shrimp with buttery grits, sunny egg,
Ellie’s brown ale butter sauce and bacon, jalapeño and roasted corn salsa

Spicy breakfast sausage links, wrapped with buttermilk pancakes,
two sunny eggs and maple tree syrup

Spicy masa biscuit filled with house chorizo paired with
soft scrambled eggs and green chili ~garden preparation available~


New Specialty Cocktails

We have just completed our tasty new cocktail list. And boy are there some delicious new drinks to be discovered. Here are a few examples:

Orchard in the Rye
Served up with Stranahan’s Whiskey, Leopold’s Peach Whiskey,
Apricot Brandy, and Orange Bitters

Ginny’s Green Thumb
Served up with Muddled Arugula and Cucumber, Right Gin,
Lemon Juice, Sage Simple and a flicker of Drambuie

And we brought back the ever-popular...

Worm’s Wild Ride
Served on the rocks with Leopold’s Apple Whiskey, Jack Daniel's,
Cinnamon Simple, Lemon Juice and a splash of Soda

Don't forget Woodsley's Nosh & 'Tails! It's a delightful way to give these drinks a spin! 5pm until 6:30pm, Monday through Friday; featuring weekly changing tasty bites, $6 specialty cocktails, $7 selected pet wines and seasonal $4 draft specials.

2009 Ladera Howell Mountain Sauvignon Blanc Exclusive

Through our friendship with Ladera Vineyards we've acquired the only Sauvignon Blanc available in Colorado! Join us for a glass before it is gone for another year! Only 47 bottles left...

"The Ladera Sauvignon Blanc is planted in a very cool area of the Estate vineyards on Howell Mountain. It was planted in this spot because we like the crisp acidity, freshness and heightened aromatics that are inherent in cool temperature sites and it was too cold to ripen Cabernet Sauvignon, Merlot or Petite Verdot in these blocks. Sauvignon Blanc is delicious as a grape and our goal is to preserve as much of the grape quality in the wine as is possible."

The grapes were whole cluster pressed immediately after picking, while berries were still cold. The juice was cold settled overnight and then racked to a combination of new barrels (11%), neutral barrels (5%) and stainless steel barrels (84%). The new barrels added a small amount of toast complexity. The neutral barrels give barrel fermentation character without overwhelming the wine with new wood. The stainless barrels preserve the vibrant fresh fruit aromas but still give the wine the lush mouth feel from aging with the lees. The wine was cold fermented for two weeks and aged on the lees for 5 months. 965 cases were bottled on March 16, 2010.

There are green apple, pear, grassy and melon aromas, along with the hints of vanilla from the lees contact and the small amount of new barrels. The Ladera Sauvignon Blanc palate is most characterized by the crisp acidity and the mouthwatering texture.


New Year's Eve Tasting Dinner

We hope you can join us for another night of wine cellar decadence. We will be serving a six course wine and champagne paired dinner for 14 of our closest friends so we can say goodbye to 2010 and ring in 2011 with good company! All concluding with a toast of Dom Pérignon Champagne!

A fond farewell... A new beginning

First Course
Grilled diver scallop, sauce romesco, candied fennel and bacon

Domaine Giachino ~ Jaquere; Savioe, France

Second Course
Seared Hudson valley foie gras, petite minced meatless tart and tellicherry pepper essence

Castelfeder ~ Schiava; Alto Adige, Italy

Third Course
Carrot ginger soup

Selbach “incline” ~ Riesling; Mosel, Germany

Lobster and champagne "risotto"

Viña Santa Maria ~ Torrontés; Mendoza, Argentina

Assiette of milk fed veal

Il Faggio ~ Montepulciano; Abruzzo, Italy

Chocolate savarin cake, brandy and morello cherry ice cream

Dom Pérignon ~ 2002 Vintage, "Andy Warhol Colors" Special Edition

7:30 pm, December 31, 2010

Intimate community seating in the wine cellar

$100 prix fixe; tax & gratuity included

Reservations Required... 303-777-3505

Thanks as always for stopping by!


Critically Threatened Bluefin Tuna Still on the Menu in Colorado


DENVER- Animal activists will lead a demonstration Friday to raise awareness about bluefin tuna, an endangered species which is still served as sushi at a handful of Denver restaurants. With signs and sustainable seafood guides in hand, vegan advocates from the nonprofit Plants & Animals Denver will gather at Sushi Den at 5pm for a three-hour protest of reckless eating.

Known to aficionados as “toro” or “hon maguro,” the fatty belly meat of bluefin tuna is considered to be among the most delectable sushi options. This tastiness, however, may be the species’ downfall. Decades of overfishing, toothless regulatory quotas, black markets, and a seemingly insatiable Japanese appetite for toro have brought bluefin to the brink. With its population estimated to be 15 percent of its pre-1960 level, the World Wildlife Fund lists bluefin tuna on its top ten list of threatened species for 2010. Recent failures of the U.N. CITES conference and the International Commission for the Conservation of Atlantic Tunas, or Iccat, to take any meaningful protective measure in favor of bluefin have left environmentalists and Denver animal advocates frustrated.

“At $100,000 per fish, you can understand why fishing fleets have gone to such lengths to catch and ranch these ocean titans,” says Dylon Smith of Plants & Animals Denver, a grassroots nonprofit that advocates plant-based eating as a solution to this and many other environmental and social problems. “But at some point, consumers have to realize that their support of this industry is causing real harm to our oceans.”

Friday’s demonstration will be a new step in P&A’s campaign to make Denver a bluefin-free city. According to Smith, “letter-writing, business outreach, and weekly leafleting sessions have brought minimal response from sushi bar managers, so we are reaching a new phase of our campaign, which includes this demo and a free screening of The End of the Line on December 9th.” For more information visit www.plantsanimals.org.

Sunday, December 5, 2010

Tgi Friday's

Hi all,

We were invited out to TGIFriday's to taste some of their new menu items. Six locations in Colorado are trying out these new dishes and with what we got to taste, I would say they are going to do very well.

We had our meal with Stacey Sepp who is with Xstatic Public Relations and Korisa Geiger who is with Philosophy Communication.

We started out with some of the new drink items. Stacey and Korisa started out with the new Seasonal Red Sangria. In the Sangria were Cabernet, Triple Sec, wild berry puree, fresh berries and fresh lemon and lime slices. The drink came out in the glass which had ice and the berries and lemon and lime slices. Along with this came a small picture of the Sangria mixture which you then poured into the glass. It was a beautiful presentation.

Jonathan tried the Smashed Berry drink. It was fresh raspberries, blueberries and lemons muddled in a glass with your choice of Jack's Daniel's or Crown Royal whiskey.

He says: I liked this alot! Probably way too complicated for me to attempt at home but this was a great tasting drink if a bit scarey, by scarey I mean you really need to be careful with this one, it would be easy to drink too much.

She says: I had a quick taste of Jonathan's drink, but for me it was too whisky-ish tasting for my taste.

Barb had the Strawberry Vanilla Mojito. It was Bacardi or 10 Cane rum, vanilla syrup, fresh strawberrie, mint and lime muddled in a tall glass and topped with club soda.

She says: Now, this was more like it. As those who visit our blog regularly know that I'm not much of a drinker, but let me tell you, I could drink this all night long. It was delicious, not too over the top, but just enough kick.

He says: I thought this was good as well but I prefer the one I had, but thats probably the whisky lover in me

We tried three of the new appetizers: Heavenly Hummus, Ahi Tuna with Avocado Crisps and Warm Pretzels with Colorado Native Beer Cheese Dipping Sauce.

We started with the Pretzels. Here's how it reads on the menu: Dunk these thick oven warmed pretzels in our creamy cheese sauce with Colorado Native beer.


He says: Fresh pretzels, beer cheese. Do I really need to say more? It was GOOOD so good you wanted to lick the sauce out of the bottom of the bowl once the pretzels were gone. If you go for nothing else stop by for a order of these!

She says: To phrase my husband on here, "YUM"! These were soooo tasty. Soft, just the right amount of salt and the dipping sauce was divine. You could eat a bowlful of the sauce alone and be very happy.

Next, we tried the Ahi Tuna. Here's the description: Blackened Ahi tuna slices on warm tortilla chips, with chunky guacamole, jalapenos, and cool veggie slivers, splashed with Lemon Basil Vinaigrette and Wasabi Ranch dressing.


He says: This one I thought was ok in general. I am not a huge fish guy and this was no exception. It was good enough for me not to dismiss and the avocado surpised me with how much I liked it, but on my own I probably would not go for it.

She says: I haven't tried avocado much and didn't really think I liked it, but I liked it in this concoction. The flavors blended beautifully. The one thing I would suggest to those who try this, is make sure you don't forget there's a jalapeno on this dish. I got that as my last bite and it was a little kick that I wasn't expecting.

Next up was the Heavenly Hummus. The menu says: A blend of garbanzo beans and sesame tahini, garnished with classic Mediterranean goodies and served with pita bread pieces.


He says: Hmmpf Hummus! That was my original thought along with ewwww, gross, and please noooooo, but decided to be a good sport and give it a try even though I knew from previous experience I would not like it. Well, I was wrong. When you got a bit of everything on that pita it was just darn yummy. I would actually order this on my own and that is saying something indeed. So, I say TRY this even you hummus haters out there (like me) you will be surprised.

She says: I've only had Hummus once before and wasn't something I would want a lot of, but let me first say the presentation on this dish was visually stunning. And, the flavors were good together. Like other dishes we talk about, you have to get a little of everything to make it work. Once you did that, the dish was more enjoyable.

Out of the appetizers, I would pick the pretzels and the Ahi Tuna again.

On to the main dishes!

We tried four different dishes: Victory Garden Pasta, Sizzling Chimmichuri Steak and Fries, Grilled Vegetable Dagwood and the Turkey Cranberry Reuben.

The Victory Garden Pasta: Spaghetti tossed with sauteed fresh broccoli, cherry tomatoes, radicchio, spinach and sugar snap peas in a lemon vegetable sauce with basil butter and parmasean.


He says: Been on a bad run with pasta lately. Not that it was bad, but it was just ok, nothing special move along nothing to see here.

She says: This was my least favorite of the dishes we tried. That's not to say that it was bad, it just wasn't up to par with the other dishes.

Sizzling Chimmichuri Steak and Fries: Tender grilled flat iron steak, with peppers and onions, grape tomatoes and a spicy Chimmichui sauce for authentic flavor served with crispy fries.

He says: Tender steak very nicely cooked and a fantastic Chimmichui sauce that I just loved, this was wonderful.

She says: This came out sizzling and smelled delicious. The meat was tender and tasty, and mixed with the peppers and onions made it a great combo.

Grilled Vegetable Dagwood: Crisp toasted pita piled high with spinach, broccoli slaw with mango chutney mayo, cucumber and tomato slices, and grilled tandoori-marinated veggies, garnished with goat cheese crumbles.

He says: Vegatarian again, another hmmpf for me (are you getting I like meat), but you know it was good, really good. I wont go so far as to say I would order it on my own, but if someone at the table did I would want a nibble. For a veggie sandwich it's hard to beat.

She says: This was a great cold sandwich. A great mixture of tastes combined with the pita made this a sandwich worth having again. This is a great vegetarian choice on the menu.

Turkey Cranberry Reuben: Rye bread with Cranberry jalapeno thousand island dressing and a generous layer of whole berry cranberry sauce to cushion smoked roast turkey, bubbly melted swiss cheese and a layer of crunch cranberry coleslaw.

He says:MMMMMMM YUMMMMMM NUM NUM NUM!! Step away from my reuben, violaters risk being bitten. Think my point may have gotten across. I REALLLLLLY liked this.

She says: I wasn't sure about this, but was pleasantly surprised by it and it actually was my favorite of the night, followed by the Chimmichuri dish. The flavors blended well together and I wanted more of this sandwich.

We tried one new dessert and one current dessert.

Berry Shortcake Sliders: Warm flaky almond biscuits topped with fresh strawberries, raspberries and blueberries glazed in a light strawberry syrup, with whipped cream and a dusting of powered sugar.

He says: I liked this alot. Very light enjoyable dessert with a great fresh taste. A great choice if you want something sweet but not heavy at the end.

She says: This was ok. Not great, and not bad - just ok. The talk about the table was that this would be a great brunch dessert and I think that's a good idea.

Chocolate Peanut Butter Pie: Chocolate ganache layered with peanut butter mousse in a peanut butter graham cracker crust. Topped with whipped cream and a peanut butter cup.


He says: Yumm! I love peanut butter and chocolate any way so no way this could go wrong. It is however very rich and probably best shared.

She says: Now, this was a great dessert. It was like a big peanut butter cup with lots of chocolate sauce to dip it in. This, I would order again.

TGIFriday's has 20 new items on their menus for you to try. They are playing with their menu to reflect the modern flavors that diners crave. They are building on fresh ingredients and bold flavors. The new dishes have freshly prepared and cooked to order items.

If you haven't been to TGIFriday's for a while, we would recommend you get there and try some of these new dishes for yourself. It's a fun night out with friends and ordering a few things and sharing them, by doing so you can try more of the new stuff or share some of your old favorites with friends.

Thanks for stopping by our Colorado food and restaurant blog. If you have any comments, please leave them here on the blog, or email us at jonathan or barb @milehigheater.com.

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Saturday, November 27, 2010


Hi all,

A respresentative from Neuro contacted us to try their drink. There are seven flavors in all: neuro Sonic, neuro Trim, neuro Bliss, neuro Gasm, neuro Sleep, neuro Aqua and neuro Sport.

She dropped off bottles for us to try and this is what we have to say. First off each bottle has between 35 and 50 calories. Each bottle costs around $2.00. You can visit their site to find a store to purchase the product http://drinkneuro.com/.

Neuro Sonic
I really liked the taste of this. It was refreshing and quinched my thirst. It also gave me an energy boost. We also let a friend of ours who is a die hard energy drink person try this and he said the taste was very good and he could feel the boost of energy fairly quickly.

nuero Bliss
I had a co-worker try this one and she did not like it much as it had a chemical taste and smell to it. It did hold it's carbonation though!

neuro Trim
This one had a citrus taste to it. I don't recall much of an effect with this drink, as it was supposed to curb your appetite. Jonathan also tried this one and he likes the taste but as for the effects it claims it is really hard to say after one bottle.

neuro Gasm
Another co-worker tried this one and had the following to say:
It had a strawberry citrus flavor and I liked the lightly carbonated aspect. The carbonation isn't overpowering like it is with a lot of sodas. It also did not have a sharp aftertaste. I got quite a bit of energy from the caffeine. Jonathan tried this one as well and liked the taste as well.

neuro Sleep: Jonathan tried this one and thought the taste was ok, however, whether it was the drink or just being tired it's hard to say. He got to sleep quickly and stayed asleep that night which for him is a pretty nice thing.

neuro Sport
A co-worker's son tried this one for us and said it had an apple taste to it and that he really liked it.

All in all, we recommend trying this drink. The price is really good compared to other drinks and with these, not only do you get a low calorie count, you also get the added benefits the different varieties claim to give, and you get something that actually tastes good and you want to drink.

Thanks for stopping by our Colorado food blog. Send us any questions or comments here or email us at jonathan or barb @milehigheater.com.

Friday, November 26, 2010

Things and Stuff

We get sent alot of news notices about restaurant events and we have been trying to just list them once a month but it seems it may be easier to list them once a week so thats what we will be doing on Fridays if we have any news.

Chef Michael Long of Opus Restaurant and the soon-to-open ARIA is teaming up with Star Bar and New Belgium for a beer dinner Wednesday, December 1 at 7pm. $49pp++. Please call Star Bar for reservations at 720.328.2420. Menu is attached and pasted below.

Star Bar
2137 Larimer Street
Denver, CO 80205

La Fleur Misseur / Ranger IPA
Tropical "Fish-n-Chips": Escabeche of Salmon and Mahi on Taro Chips with spicy sweet scallion sauce

Trippel / Mothership Wit
PB&J Thai Chicken: Redbird Chicken Tenders with coriander rub, Thai peanut sauce, coconut milk jelly

La Folie / Abbey
Colorado Lamb Bison Camp Stew with root vegetables and pumpkin

Dear Friends of Meadow Lark Farm Dinners,

As winter wind scours the plains with snow and farm fields are left to rest, we savor our memories of a wonderful farm dinner season. We would like to extend our warmest thanks to all who helped us celebrate Colorado's farms and farmers last summer. It was a privilege to have you at our table. And most importantly, we thank our hosts—the farmers—for welcoming us all on their farms, and for inspiring us with their dedicated work and fine harvests.

We are already making plans for our 2011 season. In the meantime, we're keeping our wood fire burning just a little longer: We are preparing for two special Meadow Lark Farm Dinner fundraisers at Cure Organic Farm.

Anne and Paul Cure have been working toward turning the old Tree House nursery shop into a farm store and community kitchen for teaching classes and preserving their harvest. Our holiday fundraiser dinners will take place inside the Tree House farm store and kitchen building, on Thursday, December 16 and Saturday, December 18, at 6:00 PM. The cost of these dinners will be $100 per person, plus tax (wine is purchased separately, as at our regular dinners). All profits from these two evenings will go toward equipment and improvements of the Tree House kitchen.

Reservations will open on Monday, November 29, at noon. Seats are assigned on a first-come, first-served basis. We hope you can join us!

We wish you a Happy Holiday Season.

Meadow Lark Farm Dinners

We're proud to announce our
Fourth Annual White Truffle and Barolo Event


Guest Chef Michael Tusk
(Quince Restaurant, San Francisco)

MICHAEL TUSK is the renowned chef and owner of Quince, one of San Francisco's most critically acclaimed restaurants. At Quince, Michael draws inspiration for his Italian influenced cuisine from exceptional locally- sourced and seasonal ingredients-sourced and seasonal ingredients found throughout Northern California.

2010 James Beard Foundation Awards Nominee Best Chef: Pacific
2008 James Beard Foundation Awards Nominee Best Chef: Pacific
2007 James Beard Foundation Awards Nominee Best Chef: Pacific
2006 James Beard Foundation Awards Nominee Best Chef: Pacific


Guest Vintner Matteo Molino
(Azienda Agricola Molino, Piemonte, Italy)

MATTEO MOLINO is the winemaker of his family estate, Azienda Agricola Molino, founded in 1953. The winery is located near the ancient abbey of S. Martino di Marcenasco and includes one of the most famous cru of the Langhe, "Vigna Conca", among its vineyards. The excellent wines of Molino, based in the commune of La Morra, epitomize the supple tannins and overt, seductive fruit which
this commune is renowned for.

Monday, December 6th

5 courses
including wine pairings and white truffles

$550 per person*
*not including tax or gratuity

Call 303.442.6966 for reservations
Seating is limited to 45 guests

Thanks as always for stopping by our restaurant blog.

Thursday, November 18, 2010

Black Cat Comes to You!

Just ran across this and thought it interesting, just wish I could afford to do that for our Holiday meal :)

Black Cat to Offer Holiday Farm-to-Your-Table Private Dining Series

Who: Chef/Farmer Eric Skokan

What: Private Chef Dinner Events

Where: In your home

When: Beginning after Thanksgiving and running through January 15th

Cost: $1200 for a party of 10

Contact: (303) 444-5500

Details: Enjoy the best of Black Cat’s farm and bistro at your home. Chef/Farmer Eric Skokan of Black Cat is packing up his knives for the holiday season and heading to your home to cook. Price includes a multi-course meal for you and your friends, paired wine and full service. Space is limited and filling up quickly.

About Black Cat Farm-Table-Bistro:

Opened in 2006 in Boulder, Colorado, Black Cat is a smart, soulful farm to table bistro. Chef/Farmer Eric Skokan creates inspired dishes by employing the careful technique and preparation of local and seasonal ingredients. The restaurant’s ten-acre farm grows over 250 different fruits and vegetables and serves as an incubator for the further development of ‘Front Range’ cuisine.

For more information: www.blackcatboulder.com

Tuesday, November 16, 2010

Montanya Rum

Hi all,

A month or so ago we went to a Rum distillery while on vacation and while this may bring up thoughts of warm weather and tropical breezes, it was actually high up in the mountains in Colorado in the town of Silverton. Yep, I know that sounds a bit odd that Colorado would have a rum distillery but it does and Montanya Rum is a great one at that (http://www.montanyadistillers.com).

We arrive up in the town of Silverton early on a cool October day looking for the Montanya Distillery. If you ever have been in Silverton it's way up there - 9300ft and the drive up to it from Ouray is nothing short of spectacular. But the town itself is not large and it really had us puzzled that we couldn't seem to find it.

Finally we pull in and the reason we missed it becomes obvious in our heads when we heard distillery (especially one that is distributed in 6 states). We expected a large operation but the distillery is actually in a fairly small building that looks as much like a house as a place that makes great run.


We are greeted by Lizzie Loyer who shows us around a bit. When you walk in the first thing you see is the big copper distilling pot where the rum is made and a bar which when walking into a distillery is a very welcome sight indeed. We are there pretty early in the morning and at the moment rum isn’t being made but the copper of Bella (what they have named the distillery pot) is still warm from last nights brewing.


The first thing we do is take a little tour. The distillery consists of three floors. Upstairs is where they keep the barrels of rum till they are readied to be bottled, which they do themselves on the little machine shown below.


The main floor is where "Bella" is and the bar where they hold nightly tastings because they want to be known as much for their mixed drinks as the rum itself. And lastly the bottom floor where the mash is made in preparation to get turned into alcohol in "Bella".


After that we talked a bit with Lizzie Loyer about the distillery and why it is located up high in the mountains in Colorado. Below I have copied a bit of information on why the rum they make is so good.

There are some compelling reasons why making rum in the mountains of Colorado just makes plain good sense.
Here are just a few:
• The main ingredient in rum, comprising 85% of the fermented wash and 60% of the final bottled product, is water. Rum comes out of the still at about 140 proof and is blended with water to be bottled at 80 proof. Now, I am not sure if you have ever been to the Caribbean, but water there is not only scarce but it is not of the highest quality. Here in Silverton, our water is crisp, clean snowmelt straight out of Silverton's own pristine Boulder Creek.

• The finest rums in the world are aged at altitude. It's true - we didn't make this up for our marketing campaign. In Guatemala at the Ron Zacapa distillery, barrels are carried up into the mountains to age because the temperature fluctuations from day to night which force more rum into and out of the barrel's oak pores. The crazy magic of the oak makes the rum more smooth and delicious. It is true that Guatemala has some nice mountains. But the San Juan mountains of Southwestern Colorado are pretty hard to beat.

• Rum is traditionally aged in American Oak casks. Caribbean and Central American rum producers import their barrels from whiskey makers in the US. We are actually closer to the source! Our barrels reach us fresh from the whiskey distillery. A fresher barrel ages tastier rum.

• Rum fermentation attracts fruit flies (and yes, even bats) en masse to the tank, and the good news is...Silverton just doesn't have any of those because of our cool temperatures and high elevation. We don't think they added any good flavors anyway.

• Making rum produces a lot of heat. Ever seen photos of Caribbean distillers working over a hot still in a full sweat? They actually have to cool their wash during fermentation to keep the yeast from dying. In our distillery, the temperature on a summer day is ideal for fermentation. On a chilly winter day, the heat from our still keeps the building in the high 60s, a fine temperature for fermentation and comfortable visitors. What better idea for a business in a chilly climate than one that produces heat as its main by-product?

• Silverton's miners have been drinking rum for 120 years, and we think they should have a source closer to home!

The process for making the rum itself takes about 7-10 days for the yeast mixed with sugercane and water to eat up the sugar and make the mash for "Bella" then get reduced from 100 gallons down to 12 gallons of rum in "Bella". Then from there to be cut with Boulder Gulch spring water and placed in the cask for aging.

Montanya makes two different types of rum, a light that’s called Platino and a dark called Oro, and both are pretty darn good and have been winning lots of rewards (if you would like to know which ones please take a look at their website). For myself, being a Scotch fan I liked the dark run better myself while Barb preferred the light.

Now we got up there pretty early in the day around 10 am and were planning to head on out of town after the tour so when we were offered a drink of the rum and a mixed drink we hesitated a bit but decided why not, we were on vacation and it seems just wrong to pass up a free drink!

What Lizzie Loyer made for us was the “Freestyle”.


The Freestyle:
Rim: Mix equal parts of Ground Cinnamon, and Nutmeg. Add Turbinado Sugar to mix for desired taste.
1oz Clove Simple Syrup
2-3 oz Montanya Oro
1 Full Lemon
Spoonful of Pineapple chunks
Muddled 4-5 Basil Leaves
Clove Simple Syrup: Make Simple Syrup- Equal Parts sugar and water- infuse cloves for one day or Toast cloves slightly then add the water and sugar to make the simple syrup

And man was it tasty. Barb the ever practical one cut me off after a sip or two because according to her I was driving. Myself I believe it was so she could have more to herself.

If you’re ever in the area stop by here at night and try out some of their drinks and see the distillery for yourself. It's pretty darn cool and the drinks are fantastic.

They are coming up with new drinks all the time and seem to be happy to share them, so take a peek at their website.

Thanks for stopping by our Colorado Denver based Restaurant/Food review and blog. If you have any questions feel free to leave a comment here or email us at jonathan or barb @milehigheater.com.

Friday, November 12, 2010

Muir Glen Tomatoes

Hi all,

We were invited out to Opus Restaurant in Littleton (www.opusdine.com)for a wine pairing dinner. What made it different was this was a dinner focused on one ingredient and of all things a premium organic canned tomato. Yeah, canned tomato’s being used as a centerpiece for a high end meal with wine pairings. The whole idea seemed a bit odd but we were definately intrigued.

So, we geared up and headed out to Littleton not really knowing what to expect. We were greeted at the bar with Bloody Mary's made out of one the brands of tomatoes called Meridian Ruby. And,to go along with it crostini and cheese with Muir Glen Tomatoes. Now I have to be honest here I am not a huge Bloody Mary fan so my opinion here should be taken with a large grain of salt but these tasted pretty good and you could defiantly taste the tomato in it.

Next, we made it out to the table when Chef Michael Long came out and talked a bit about the meal, and why he was participating in the Muir Glen Tomato Event. What I really came away with was that as far as canned vegetables (yes I know tomatoes are a fruit but they do get treated like veggie a lot) the only one he would use in the kitchen would be a tomato as long as it was a very good one. His family has a farm that raises tomatos back east so he is fairly knowledgeable about them. He also had a chance to actually harvest some of the tomatoes that Muir Glen uses and said they had a better taste and were much juicier than most commercially grown tomatoes and of course Muir Glen are all organically grown.


After Chef Long spoke a bit, the Muir Glen represenitive chatted with us a bit and passed out some information. I actually found it interesting so I will go ahead and pass it along to you.


Just as many Napa Valley wineries bottle both their house wine and a special Reserve line that gets a bit more attention, Muir Glen also harvests and cans a very limited run of Reserve Tomatoes each year. Muir Glen started producing the annual Reserve Tomatoes in 2008 and is excited about this new tradition they’ve begun.

Grown exclusively for Muir Glen in Yolo County, Calif., under certified organic practices, the 2010 Reserve Tomatoes are hand-harvested at the peak of ripeness to guarantee exceptional quality and taste, going from vine to can in eight hours. The unique Meridian Ruby™ variety was chosen as the 2010 Muir Glen Reserve Tomato for its deep red color and delectable tomato flavor. Meridian Ruby is offered in two varieties: Meridian Ruby Diced Tomatoes and Meridian Ruby Fire Roasted Diced Tomatoes. The fire roasted tomatoes are grilled and smoked over a proprietary blend of hardwoods to add the smoky depth that foodies and home cooks alike have come to expect from Muir Glen Fire Roasted Tomatoes.

Now came the food which was mostly prepared by Chef Shaun who is now the Head Chef at Opus.

Course 1: Fire Roasted Tomato Shrimp Bisque with Fresh basil and Mozzarella Crouton. Pared with a 2006 Gunderloch (Gewurztraminer) wine.


He says: By far my favorite dish of the night - this was just killer. From the incredible taste of the bisque which was not really heavy and creamy like you would expect to the wonderful Crouton and shrimp MAJOR YUM. The wine also was a hit and enhanced the Bisque which for me to be honest doesn’t happen all that often with wine pairings.

I am pretty glad this was my favorite because it is one of the recipes that comes with the box of the Muir Glen Tomato’s so I got a copy of it and can't wait to try it at home. The whole recipe looks pretty easy, even for me.

She says: The Shrimp Bisque was a wonderful start to the evening and is also my favorite of the night. It was smooth and warm (on a cold November night) and the flavor combinations combined into a sweet bite when getting a little shrimp, the bisque and the mozzarella crouton. I also liked the wine (which if you've read our blog before know that I am very picky when it comes to wine - so that's a high compliment coming from me).

Second Course was An “Italian Tamale”. Handmade Italian Sausage and Fennel stuffing roasted in a Corn Husk over Soft Polenta and Meridian Ruby Tomato Sauce and Sheep’s Milk Ricotta Cheese from Fruition Farms. This was paired with a 2007 “Langhe” Nebbiolo.


He Says: I liked this ok but it was not a stand out. It really had a good solid taste and I enjoyed the over all flavors but not something that really shines. The wine also was ok but I am not a big red wine fan so I would say just ok.

She says: I agree with Jonathan's assessment. This was ok, but not one for the memory books. The sausage was good, but wasn't memorable. The polenta though was very good and I would have liked more of it. The wine was ok, again, I'm not a wine fan, and definately prefer white over red.

The Dessert was an Olive Oil Cake with Basil Crema and Muir Glen Tomato Sorbet. Paired with “Nivole” Michele Chiarlo.


He Says: Yep, you read that right: Tomato Sorbet! I read this and kind of shuddered. I mean come on, a tomato freaking ice cream - that’s just wrong. I do give tons of props to the kitchen for sticking with the tasting theme and doing a tomato based dessert. That being said this was a hard one to pull off and to some extent it worked. If you got just a little bit of sorbet along with the cake and Basil Creama it was very tasty and had a nice fresh taste with a hint of the tomatoes sweetness. However, if you got even a bit too much sorbet it was like a slap to your mouth as it was inundated with tomato so much so it tasted like biting into a whole semi frozen tomato, which can be good some times but not in a desert.

She says: Intriguing. Tomato Sorbet was not what I was expecting and had no idea what an Olive Oil cake would taste like. Again, I have to agree with Jonathan. If you got the right proportions, this was an ok dish, but get more than the other and it was sweet cold tomato time. And, I'm not a eat a tomato slice kind of girl. The Olive Oil cake was nice, but needed the kick of something other than tomato.

After the dinner we were giving a box that contained 1 can Muir Glen Fire Roasted Meridan Ruby Tomatos, 1 can of the diced, one can of tomato paste and one can of dices fire roasted with chipolte peppers to take home. I am looking forward to making a batch of Chili soon with these. If you want to give them a try for yourself they only sell the handpicked premium ones a few months each year starting today. The cost for the 4 pack (including a recipe book with that killer Bisque in it among others) costs $8.00 with free shipping and you can get them at http://www.muirglen.com/ seems like a pretty darn good deal for tomatoes of this quality.


After the dinner we asked Chef Long a few quick questions about the event

1. Why did you choose to participate in the Muir Glen event?
To be perfectly honest Muir Glen choose myself...I had a recipe published in Cooking Light Magazine where I specified the use of Muir Glen organic tomatoes and they noticed it....because I and the other chefs are not paid there is a certain legitimacy to our sponsorship.

2. A lot of restaurants are preaching farm to table, why choose to use a canned tomato?
Two reasons: One, it is a way to great tomato flavors in the winter! I would not use them say in a caprese salad, but I personally have no problem capturing the harvest and using them in soup, toppings, sauces, stews etc. Second, tradition: while not a venerated ingredient like say truffles, honey, verjus, etc...there is a tradition of using canned tomatoes for fine cuisine since canning was invented....you can say the same about canned peas or beets for example.

3. The Tomato Sorbet was a really daring dessert choice why did you decide to go with a tomato dessert for the meal instead of sticking with more traditional tomato based meal items?
I must say that is an example of my personal commitment to exploring cuisine...the try and let people experience the different and unexpected.

4. Can you tell us a bit about your new restaurant you will be opening soon in Cherry Creek?
The restaurant will be called Aria and will feature fun and creative dishes in a slighly less formal setting than Opus. We hope to open before the New Year.

Thanks for stopping by our Colorado based Restaurant and Food Review and Blog. If you have any questions or comments, feel free to leave a comment here or email us at jonathan or barb @milehigheater.com

Saturday, November 6, 2010

Argyll: Highs and Lows

Hi all thanks for stopping by www.milehigheater.com

We dined recently at Argyll: A Gastro Pub in Downtown Cherry Creek. We found out about the Argyll when we attended the Cherry Creek Food and Wine Festival this summer. So, we took a couple of friends to expand our palette.
The Argyll’s food is based on English pub style food, but raising the bar a bit (not to dis pub food).

Sadly due a camera mishap the first few items we dont have pictures for.

They do their own House Made Charcuterie Selections, which is in house curing of meat. We chose the Rabbit Rillette, Gruyere, and Colorado purple onion jam.

She Says: As you know, I love rabbit. And this rabbit was nice and smooth and delicious. Paring it with the Gouda and the red onion and bread was a nice bite. I could have had more and been very happy.

He Says: This is one of the highs. It tasted really good and the combination of the Rillette, cheese and the red onion was just fantastic. I could have done a whole meal of this. If you end up going, they have a list they give you of several different Charcuteries cheeses and “sauces” that you mix and match you should SO try it.

Jonathan ordered one of the drinks of the day and one of our friends ordered one of the others and of course we all shared They were

He says: The lemonade drink was very tart which I found refreshing and good over all, but if you like sweet lemonade you would want to steer clear. The one I ordered was basically a mulled wine and I was very, very happy with it. It was one of those drinks that makes you want to curl up next to a fire sipping this and settle down to read a nice book.

The second appetizer we tried was a traditional Scotch egg.

He says: Well here is where the pendulum swings down. The egg was very well cooked but the overall flavor was extremely greasy and this may be a case of high expectations (the last one I had was YUM). This one was just not. In fact, I was the only one at the table who wanted a second bite.
She says: I didn’t even have a first bite after everyone else gave their opinion, so I was spared.

They also have a house chip they serve before your meal which was made with malt vinegar gastrique reduction and dried thyme and parsley.


Oh OHH I liked these alot at first I could not figure out what the dark thick sauce was on the chips but I knew I loved the taste. These were such a winner and would be great to just munch on while you are enjoying a drink.

Onto the menu!

Barb had the Confit Chicken Pot Pie - Confit Chicken, Bechamel, Carrots, Parsnips, Potatoes, Celery, Leeks & Pie Crust

She says: I have to admit first, that Jonathan makes a mean pot pie from his Gran’s recipe. And I ask him to make it a lot. But, if I were closer to the Argyll I might have to stop in there more often. It was creamy, with the right amount of ingredients. The crust was beautifully made and melted in your mouth.

He says: This was good; ok yeah no disrespect Gran but this may be better than yours (but not much really). If you like a pot pie you can’t go wrong with this, it is very creamy and the vegetables and meat inside are about as perfect as you can get. As far as a traditional pot pie goes I don’t think you can get much better.

Jonathan had the daily special which was House cured Duck Confit with Parpadelli Pasta, Carrot Puree Cream Sauce, Colorado Peaches, Chives and Chantrelle Mushrooms.

She says: You know how much I love duck, but it seemed to be missing from the dish. The noodles were good, but it just felt incomplete somehow. I was high hopes for this dish, but was let down.

He says: Ok when the server read this I got more and more excited hearing about it. Peaches, duck, and Fruition Farms Ricotta, so of course I had to try it and I was expecting something special. What I got was a bowl of noodles with a little sauce but not enough to keep the whole thing from being a bit stuck together and seeming a bit dry. The flavor was actually good however the duck was almost nonexistent and if there were peaches or even a hint of peach flavor there I know I never tasted it. Overall, with this dish I thought I had been promised a Lexus and got a K-car.

Our friends had:
Sea Bass: Herbed Sea Bass, Goat Cheese & Tarragon Gnocchi, Hen of the Woods Mushrooms, Tomatoes & Chioga Beets

She Says: She says: The sea bass was thick and delicious, and eaten with the gnocchi and beet became a taste sensation in your mouth.

He Says: The fish was good, well cooked but really nothing all that special. However, the vegetables that surrounded the fish were just wonderful. Had this been a vegetable dish not a fish dish I would of raved about it as it the vegetables were good enough to still make it a overall enjoyable dish.

And Hickory Smoked Venison: Smoked Venison Flank, Roasted Tomatoes, Colorouge Cheese Fondue, Anson Mills Grits

She says: The venison had great flavor and was tender and delicious. But I only had a small bite as I was loving my pot pie.

He Says: Hmmpff! Leave Barb to give a one sentence description to one of the best things in the meal: The venison was perfectly cooked and tender with a flavor that made me want to steal it outright from Elena (but no way she would of given it up for my noodles darn it).

We also all shared a small portion of their award winning Argyll Shrimp MacCheese: Mini-Rigatoni w/ 5 Cheese Sauce, Braised Shallots, Oyster Mushrooms, Bacon, Peas, Parmesan Breadcrumbs & Prawns

She says: This was a smart choice as we could all have a bit, but not get too overloaded, because it would have been so easy to eat the whole bowl and order another. I can see why it’s won awards!

He says: Wow this is not the Mac and cheese I grew up with. It was so rich and creamy that it just made you smile when you took a bite. But be warned when I say “so rich”. I should say SOOO RICH! If you order a full portion of this you had darn better be hungry because each bite just coats your stomach with its creamy cheesy shrimpy goodness.

Considering the entire meal even if not everything was a hit, enough of it was to make it a place worth visiting. Even if they do hit a few foul balls, when they get it right it goes all the way.

Thanks as always for stopping by our Denver/Colorado based restaurant and food review/blog. If you have any questions of comments feel free to leave a comment here or email us at jonathan or barb @ milehigheater.com

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Argyll on Urbanspoon

Tuesday, November 2, 2010

Dunkin' Donuts Coffee

Hello all,

For the Holiday season Dunkin Donuts is producing three new coffees and luckily for us they sent some for us to sample. With that said, Jonathan and I really are not coffee drinkers. I like an occasional cup here and there, and I love the smell of coffee, but I just don't drink it regularly.

So, we took the bags to work with us and had our co-workers try it out. And, here is what they had to say about it.

We received 3 different flavors: Mint Mocha, Vanilla Nut and Pumpkin Spice.

One co-worker said: She liked the vanilla nut as a all day coffee, it had subtle hints of vanilla.

She did not care for the pumpkin as she said it tasted way too heavy of nutmeg for her taste and she did like the mint but felt it was definately a dessert coffee.

Another co-worker said: The mint was very good and would be perfect with any dessert or for an afternoon pick me up.

The pumpkin spice smelled wonderful but the flavor wasn’t true pumpkin spice in my opinion. It tasted very strong and dark to me, like a “first thing in the morning with a bran muffin” sort of drink.

It looks like for the most part people liked them and if you would like to give them a try take a look in your grocery store, they are on the shelves already!

Thanks for stopping by our blog. If you have any questions, you can email us at jonathan or barbara@milehigheater.com.

Monday, November 1, 2010

Whats Going on in November 2010

Hi all,

It’s hard to believe November is here already. This is the week I put down a list of things we have heard of that are happening in November. I will add to it as the month goes on and we hear of more things. Next week we are heading out to Cholon Bistro to give them a try. If you ever want to join us, drop us a line and we will let you know the particulars.

Also wanted to add quickly, after a couple of our Vegan readers tried out the black cats tasting menu and told us how much they enjoyed it ( www.blackcatboulder.com ) I talked to Chef Eric Skokan briefly and he passed on a little information about how the farm had done this year
" Here's the update on the farm: we've expanded to seventy acres and moved onto the farm which is on 75th and Valmont. Our first animals we've raised are making their way onto the menu: duck and pork come from our farm! The pork is amazing. It is the best I've tasted, bar none. We built a second root cellar at the farm, much bigger than the first. We are starting to pack it with produce. 5,000 pounds of potatoes, 10,000 pounds of carrots"

All I can say is wow the farm has gone a long way from the little vegtable garden I saw a few years back and I think Barb and I may be due to head back over to the Black Cat one of these days to try out that pork Chef Skokan is raving about.

This month in Restaurant Special Events:

Newly added 11/15 Frasca
Monday, November 15th
Jamie Adams of the Sorting Table presents the wines of Castello di Ama, Tuscany, Italy

You could make the argument that Castello di Ama is the greatest producer of Sangiovese in Chianti Classico. The wines, made from impeccably farmed vineyards, at high altitude near the village of Gaiole, are always seriously complex and concentrated. Not to mention sought after, with demand always outstripping supply.

$45 per person for a 4 course menu (not including optional wine pairings)

Wednesday, November 17th
Guest Chef Event with Chef Michael Chiarello-only a few seats left!!

If you're a Top Chef Masters Season 2 fan, this is an event you won't want to miss! Come meet Chef Michael Chiarello of Bottega in Napa Valley as he prepares a 4 course menu from his new cookbook, Bottega. He's also bringing his Chiarello Family Vineyard wines to pair with his menu. There are only a few seats left, so call now to book your reservation!

$160 per person includes a 4 course menu, wine pairings, signed copy of Bottega cookbook and a NapaStyle parting gift! Does not include tax or gratuity.

Monday, November 22nd
Rico Thompson of Baroness Wines presents the wines of Cordero di Montezemolo, Piemonte, Italy

Barolo specialist Rico Thompson, of Baroness Imports, joins us to pour an all red flight from Cordero di Montezemolo. Based in the commune of La Morra, the wines of Cordero di Montezemolo show the suppler tannins and approachability that characterize the village. We will pour the single vineyard Barolo Monfalletto, Barbera and Dolcetto.

$45 per person for a 4 course menu (not including optional wine pairings)

Monday, November 29th
Chiara Leonini presents the wines of Felsina, Tuscany, Italy

Chiara Leonini, winemaker at the legendary Fattoria Felsina, ofsingle vineyard Cru Rancia, and Fontalloro fame, joins us. The winery is located just north-east of Siena in Castenuovo-Berardenga, at relatively low altitude. This warmer micro climate produces richly fruited Sangiovese, with a softer acid structure than some of its more highly situated neighbors. We will pour Fontalloro and Rancia.

$45 per person for a 4 course menu (not including optional wine pairings)

To Make Reservations
Please Call 303.442.6966

Newly added: Restaurant Kelly Liken:



Diners are invited to enlighten their palate with unconventional pairings featuring hand-selected American and French wines, award-winning seasonal cocktails, and micro brews

WHAT: From Tuesday, November 9 through December 20, 2010, Restaurant Kelly Liken announces “Bites and Flights Night” offered every Tuesday at the bar. Owned by celebrated Chef Kelly Liken along with her husband and Wine Director Rick Colomitz, Restaurant Kelly Liken, is located within the world-class ski resort town of Vail, CO. and features seasonally inspired American cuisine with a strong emphasis on locally sourced Colorado ingredients and products. Available every Tuesday from opening until 7 p.m., the menu will change based on what is available and in season featuring side-by-side pairings of wine, cocktail, and beer flights along with canapés of Chef Liken’s extraordinary culinary offerings that bring the essence of the Colorado Rocky Mountain flavors to the palate.

‘Bites and Flights Night’ allows Kelly and I to really experiment with unexpected or contrasting pairings,” says Colomitz. “It brings the culinary experience to a whole other level especially when we are pairing with wine, Kelly’s amazing cocktails, or micro brews.”

The “Bites” menu will change weekly and will include canapés of a trio of items thoughtfully prepared by Chef Liken as influenced by the notes of the wines, nuances of a seasonal cocktail, or by a heartier micro brew. Examples of bites will include a Roasted Beet and Herbed Goat Cheese with Crispy Katifi, Grilled Gulf Shrimp with Citrus Dressed Water Cress and Shaved Macadamia Nuts, and Seared Duck Breast and Duck Confit with Arugula Hazelnut Vinaigrette paired with “The Wine Flight:” 2007 William Fevre “Champs Royaux” Chablis, 2008 Alphonse Mellot “La Moussiere” Sancerre, and a 2005 Clos Des Moielles, Cote de Bourg.

Beer and wine flights will include True Blond Ale-Ska Brewing, Amber Ale-Crazy Mountain, and India Pale Ale from Avery Brewing and “The California Collection” wine flight. Chef Liken’s award-winning seasonal hand-crafted cocktail flights will be showcased on the menu featuring seasonal martinis such as, High Altitude Beet, Pumpkin, and Pear Pleaser, and cocktails inspired by specific eras such as flights of the 30s or 60s.

WHEN: Every Tuesday starting, November 9 through December 20, 2010

Opening until 7:00 p.m.

Seating is limited. Please call the restaurant for further information.

COST: $25 per person including pre-selected flights of wine, cocktails, or beers

“Bite and Flight” pairings will change weekly

WHERE: Restaurant Kelly Liken

(At the bar)

12 Vail Road

Vail, CO. 81657


Frasca: Frasca Food and Wine is now re-open!

To help celebrate our re-opening, we've invited award winning
Chef Michael Chiarello
of Bottega in Napa Valley to join us for a Guest Chef Event.

Come meet Chef Chiarello on Wednesday, November 17th
as he prepares a 4-course menu from his new cookbook BOTTEGA
Wine pairings by Chiarello Family Vineyards.

You'll leave smiling with a signed cookbook and a NapaStyle gift.
Seating is limited so call now for reservations

Terroir in Longmont: Please join Executive Chef Tim Payne
this Friday or Saturday morning, November 5 or 6, from 9 a.m. until 12 noon
for a Holiday Cooking Class.
Learn new takes on classic holiday dishes as well as how to brine your Thanksgiving turkey.

Classes are limited to four students to allow for a unique, hands-on experience. Classes cost $65 and include a $10 gift certificate to Terroir as well as lunch. Please call 303.651.0630 to make your reservation.

Other Upcoming Cooking Classes:

Saturday, November 27: "North African and Middle Eastern Cooking"

Russian River Valley Wine Dinner

Course 1:
Crab, shrimp, and lobster cake with celery root remoulade paired with the Fieldstone Sauvignon Blanc

Course 2:
Salad of Aspen Moon Farm red butterhead lettuce, warm brie, roasted shallots, shaved Toohey Farm hakurai turnips, watermelon radishes, focaccia croutons, and citrus vinaigrette paired with the Branham Russian River Chardonnay

Course 3:
Monkfish bourgogne with smoked salmon and potato puree paired with the Kokomo Russian River Pinot Noir

Course 4:
Duck confit served over sweet potato gnocchi with grilled apples and pecan butter paired with the Baker Lane Ramondo Vineyard Pinot Noir

Course 5:
Raspberry upside down cake with spiced pistachios and raspberry coulis paired with the J Vineyards Brut Rose

Tickets for this event are $55 per person excluding tax and gratuity.


Other Upcoming Cooking Classes:

Saturday, November 27: "North African and Middle Eastern Cooking"

Friday, December 3 and Saturday, December 4: "All About Lamb"

Friday, December 17 and Saturday, December 18: "All About Duck"

This month in food/ wine festivals and events:
First and foremost:
First Bite Boulder is an annual event highlighting Boulder’s dining scene. For one full week, more than 40 of Boulder’s top restaurants will offer a special three course $26 prix fixe dinner menu to the community.
The week celebrates Boulder's exceptional dining community and will help bring our well-deserved reputation into the national spotlight. We invite you to join us as we celebrate the establishments that make Boulder the culinary destination it is.
This year's event: November 12-20, 2010

This is a great time to try out that restaurant you have been dying to try!

November 18th!

Also a James Beard Dinner which looks like it could be really good.
HOST VENUE - Osteria Marco

Osteria Marco, named for the youngest Bonanno son, opened its doors just in time to celebrate Marco's fourth birthday in October, 2007. Chef-proprietor Frank Bonanno wanted to complement his highly successful high-end Italian eatery, Luca d'Italia (named for the older Bonanno boy) by offering a little brother—a more playful version of Luca d'Italia, but with the same artisan spirit and impeccable service.

Wide striped black and white awnings greet passersby as both a tribute to the original grocer's shop that stood at 1453 Larimer in the 1880's and as a nod to the traditional bold butchers' cloth. Pigs—in metal on the street and in canvas as within the osteria—were crafted by Denver artist Quang Ho and ironsmith Michael Mancerella, not only as additional tribute to the butcher (and the wares found within Osteria Marco) but to bring luck and good fortune to all who enter.

With our classic hand-tossed Italian pizza, extensive and accessible wine selection, house crafted meats and cheeses, and rustic elegance—Marco carries on the tradition of a classic osteria—a place where an upscale chef might flip a few pizzas; where great food, fabulous wine, and laughing friends connect to experience the Italian table.

RESTAURANT - Vesta Dipping Grill and Steuben's, Denver CO

Matt Selby is the community driven chef behind the critically acclaimed restaurants Vesta Dipping Grill and Steuben's Food Service in Denver, Colorado. One of Denver's few native chefs, Chef Selby has been at the helm at Vesta since 1997. Over the past ten years, Vesta has consistently been named one of Denver's "Ten Best Restaurants" helping to launch Matty's reputation as one of Denver's top chefs while he was still in his twenties. Steuben's, while only one year old, has been named "Best New Restaurant", and made its debut on the "top ten" lists as well. At twenty-two years old, most cooks aren't ready to supervise themselves, never mind a kitchen full of cooks. Now, at age 32, after nine years as Executive Chef, Matt Selby has done his part to put Denver and Vesta Dipping Grill on the culinary map.

Born and raised in Denver, Selby's kitchen odyssey began by serving up burgers and cheese sticks in Bennigan's kitchens. After a five year stint at Bennigan's, Matty got the first big opportunity to work under two of his greatest influences, Tim Anderson, and Jimmy Schmidt at The Rattlesnake Grill in Denver. It was here that Matty chose to dedicate his professional life to food. In 1995, with Anderson and Schmidt, Matty participated in City Meals on Wheels in New York City. This was a dream come true meeting of some of the best chefs in the country, before the term "celebrity chef" ever existed.

Vesta Dipping Grill offers a unique concept with a special kind of menu freedom that has allowed Matty to be whimsical, creative, and worldly all at the same time. After only a year in business, Vesta was receiving incredible reviews, and Matty's reputation as one of Denver's best new chefs was growing. And the raves just kept coming: Best Chef in Denver, Denver's Top Ten Restaurants, Best Dessert, Best Appetizer, Best Cheese Plate, Best Duck, Best Place for a First Date, Best Place for Groups, Most Romantic, and the list goes on. Vesta has been noted in the New York Times, Food and Wine, Bon Appetit, The Washington Post, Travel and Leisure, National Geographic Traveler, and Maxim (the most respected of food magazines). Recently Vesta was featured on The Food Network's Unwrapped, and Rachel Ray's Tasty Travels. In her magazine Rachel Ray claimed Matty is "going to be a rock star." Perhaps one of the most gratifying highlights in Matty's career was an invitation to represent Denver at the James Beard House in New York City in 2005.

Matty could be the only chef in Denver that has remained in the same kitchen for nine years. His loyalty to Vesta and his continued desire to make it better has allowed Vesta to remain one of Denver's best restaurants year after year. Finally, in June of 2006, Matty took on another challenge by opening Steuben's, with the team and partnership he had built at Vesta Dipping Grill. While Vesta allows Matty to cook with his mind, Steuben's regional American and comfort menu has allowed Matty to get back to his roots and cook with his heart. After only two months Steuben's has been called "retro fabulous", "the hottest new joint in town", and recognized by the New York Times as "where to eat now."

Matty regularly contributes his time to a variety of local charity work including Vesta's annual "Small Plates For The Spot", Co-Chairing Culinary Conversations for the Liver Foundation, Too Many Chefs in the Kitchen (Children's Hospital), nine years in a row of Share Our Strengths Taste of the Nation, Chef's Out Front Operation Front Line, Dining out for Life, and numerous local art openings. Matty teaches regularly at The Seasoned Chef, and Mise en Place cooking schools. He has broadened his horizons with stages at Chez Panisse, An American Place, Goodfellows, and Gramercy Tavern.

RESTAURANT - Fruition, Denver CO

Alex Seidel, now Chef/Owner of Fruition Restaurant, began his career in the kitchen at age 14 in his home state of Wisconsin. From there, he quickly moved from the line to Sous Chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class. After graduation, he wanted to move to the California coast and work with the best chefs, local produce, and bounties from the nearby waters. He found his way at Hubert Keller's Club XIX at the prestigious Pebble Beach Resort, along with some of the state's finest kitchens. He went on to become Sous Chef at Antione Michelle and Chef at Carmel Valley Ranch both in Carmel, California. From there, he left the coast for the Rocky Mountains of Colorado.

After a spontaneous trip to the Vail Valley, Alex fell in love with the strikingly beautiful natural setting and quality of life in a mountain town. He found a home as the Chef De Cuisine in one of Colorado's most renowned establishments, Sweet Basil in Vail, Colorado. Keeping his roots in Vail, Alex's thirst for culinary knowledge and experience took him to France, Italy and Morocco, where he experienced first hand the foods that formed his foundation in French cooking techniques. Following his first love (wife Melissa), Alex moved to Denver and became the Executive Chef at Mizuna. There he stayed for four years compiling the necessary ingredients (Vision, Hard Work and Ethics) needed to grow and understand what it takes to become a successful restaurateur.

Seidel opened his first restaurant, "Fruition," in the historical 7th Avenue district tucked between downtown Denver and Cherry Creek. Fruition quickly became popular with a 31/2 star rating in the Denver Post. In June of 2007, Gourmet Magazine featured Alex's new eatery, noting, "Fruition has opened a whole new chapter for Denver." The next month, Denver's 5280 Magazine rated Fruition with four stars. "Spectacular technique, innovation and precision define this dining destination that is destined to become a superstar in the metro area". Gayot.com rated Fruition as one of the top 10 new restaurants in the U.S. for 2007, along with World-renowned Chefs such as Gordon Ramsey, David Burke and Michel Richard. Zagat Guide has honored Fruition by rating the food the highest in the state. Recently, Seidel was recognized by the James Beard Foundation via an invitation to cook for the 20th Anniversary "Dinners across America."

Honored by his success and recognition from the national media, Alex's focus remains on the quality and consistency of his food and the ultimate dining experience for Fruition's patrons.

RESTAURANT - Hudson Valley Foie Gras and Lola - Great Neck NY

Michael Aeyal Ginor is co-founder and Chef of Hudson Valley Foie Gras, the most comprehensive Foie Gras producer in the world. Michael, with his partner Izzy Yanay, modernized the ancient delicacy known to Pharos and kings by utilizing the hi-tech and scientifically advanced production techniques of the twentieth century. Production is now a unified, controlled and consistent operation based on nature, nurture, and technology. It is a closed, independent production system where the duck and the egg both come first!

Michael was born in Seattle, Washington, in 1963. He is a graduate of Brandeis University and studied for an MBA at New York University. After four years on Wall Street as a Senior Vice-President with David Lerner Associates he decided to take a revolutionary step: having been born to Israeli expatriates living in America, in 1988 Michael joined the Israeli Defense Forces. He served as a patrol-commanding Captain in the Gaza Strip and as the Israeli Defense Forces spokesperson. It was in Israel that Michael first discovered the potential of modern-age Foie Gras processing. Michael pursued his dream by establishing what is today the major Foie Gras producer in the United States. The company distributes its moulard duck products through a network of distributors extending throughout the United States, and beyond.

HVFG has received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, HVFG received the Five Star Diamond Award from the American Academy of Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute. Michael has served as Honorary Event Chairman for the Spinazzola Foundation and the Cystic Fibrosis Fund. In May 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. He was honored with the 1997 Angel Award from The James Beard Foundation for dedication, contribution and foresight and in 1998, Michael received the American Master Taster Award from the American Tasting Institute. Both Michael and Izzy Yanay were inducted into the James Beard Foundation Who's Who of Food and Beverage.

While HVFG is the bedrock of Michael's pursuits, since 1990, Michael has dedicated his time to the many facets of the culinary world, including product development, creating and organizing gourmet and charitable events, workshops and demonstrations. Thus, Hudson Valley Foie Gras is committed to and is associated with: The James Beard Foundation, where Michael serves as a member of the National advisory Board, The Culinary Institute of America, New England Culinary Institute, Meals on Wheels, Share Our Strength, The Robert Mondavi Master Chefs Program, The Television Food Network, The Masters of Food and Wine, The St. Mortiz Food & Wine Festival, Singapore World Gourmet Summit, and the Bangkok World Gourmet Festival among numerous others.

Michael is also founder of Culinary Brainwaves which consults to the gourmet food industry. He has worked with Rio Suite Hotel & Casino, Las Vegas; Hyatt International; The Regent Group; The Four Seasons Group; Shangri-La Sheraton International; Inter-Continental and the Disney Corporation. He inaugurated the Food and Wine Festivals for Club-Med International.

Michael organizes culinary events and festivals worldwide. By bringing together celebrated American chefs and local chefs, Michael helps to create an intercultural culinary exchange program, which introduces American ingredients and techniques to world markets. Such events have been organized in Argentina, Canada, Chile, Great Britain, Finland, Hong Kong, Israel, Mexico, Russia, Singapore, and Thailand.

Michael is a food and travel contributor to such stellar publications as Food Arts Magazine; The James Beard Magazine; Art Culinaire; Coffee & Cuisine; Singapore's Cuisine Scene and Great Britain's Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes, received the prestigious 1999 Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles.

Michael, along with Chef Ken Oringer launched Boston's La Verdad, a casual Mexican Taqueria and restaurant, which has already been awarded "The Best Casual Mexican Restaurant in the US" by Bon Appetit Magazine and "One of the best 100 Restaurant in the US" by Food and Wine Magazine. In July 2007 Michael opened TLV in Great Neck, NY, a Mediterranean restaurant which is garnishing critical acclaim and has received three stars from Newsday – "An oasis of serious food…. by culinary luminary Michael Ginor" as well as "best new restaurant (Long Island) 2008'. It received a Zagat "most notabl" distinguish in 2009. In September 2009 Michael opened "Lola", a new personal cuisine restaurant, also in Great Neck, NY. Lola is already being hailed as one of Long Island's best restaurants.

Thanks for stopping by our Colorado restaurant review and food blog. If you have any questions or comments feel free to leave them here or email us at jonathan or barbara @milehigheater.com