We had about 8 different treats and a couple of drinks (yes, us! We hardly ever really go in for the wine or alcohol based drinks at restaurants or gatherings) and overall had a good time for our first real “foodie” event.
Harvest Week starts August 21 and run through August 27. If what we tasted is just a preview, then you should be truly satisfied at any of the restaurants you choose to visit that week.
Here are a few pictures of the food and drink items that the chefs at the participating restaurants had out to sample.
Colorado Sous vide Lamb Loin with Colorado Corn Fritter and House Smoked BBQ Gastric
from Chef Chuck James of 1515 restaurant
Colorado Peach Bruschetta with Leopold's Peach Whisky
from Chef Daniel Asher of Root Down
Cold Olathe Corn Soup with smoked Haystack Mountain goat cheese
from Chef Goose Sorenson from Solera
Smith Farms Rocky Ford Cantaloupe Soup, Ugly Goat Dairy Goat Feta, Greek Yogurt, Verde Farms Lemon Balm
From Chef Paul C. Reilly, Encore
Il Mondo Vechio Bresaola with Colorado Melon and Verde Farms Micro Basil
from Chef Matt Selby of Vesta Dipping Grill
Olive Oil Poached Alamosa Striped Bass with Colorado Sweet Corn Fennel and Onion Relish, Arugula and Charred Colorado Peach Whisky Jam
from Chef Brandon Doyle from Jonesy's Eat Bar
(Our favorite dish of the evening)
Buffalo Bratwust with Mustard Sauerkraut and Lamb Merguez with Harissa
From Chef Jeff Bolton of Second Home
Jumping Goat Cheese Cake with a Balsamic Reduction and Berry Patch Cherry Tart
from Chef Charley Sinden, The Lobby
We had two drinks, and the one that really stood out was a mixture of peach puree, ginger syrup and rum and not any rum it was made with Montanya Run, a local rum made here in Colorado. Who knew we had a local rum brewery? I am going to try to contact them and get the recipe for this drink, as it was one of those drinks that make you want MORE.
Chef Matt Selby of Vesta Dipping Grill and Chef Brendon Doyle of Jonesy's.
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