=" /> The Mile High Eater: Whats Going on in November 2010

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

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