=" /> The Mile High Eater: Fridays food news

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.

No comments:

Post a Comment