=" /> The Mile High Eater: 02/01/2011 - 03/01/2011

Monday, February 21, 2011


We were invited out to TGIFriday's to try their new brunch menu on Saturday. Right now, the brunch menu is only available at the Longmont location. But, if it proves to be successful, it will then get put on the Denver area restaurants menus and from there could go nationally.

I think they have a good shot at that, as we tried five different dishes and filled our tummies with delicious food.

We tried Sharable Sticky Mini Monkey Bread, Happy Hippy Fried Egg Sandwich, Crab Cake & Eggs, Egg, Asparagus and Creamed Spinach Benedict and French Toast Italienne.

Sharable Sticky Mini Monkey Bread
This pull-apart sticky treat of cinnamon and sugar-coated sweet bread is topped with caramel and pecan pieces. Everyone at your table can enjoy this family favorite.


She says: Who doesn't like Monkey Bread? This was a hearty dessert for an early morning brunch. Don't get me wrong, it was delicious, but think I would like it more later in the day.

He says: It was indeed yummy, but I found it almost to be too heavy for a brunch item.

Happy Hippy Fried Egg Sandwich
The ultimate fried egg sandwich - multigrain bread with melted jalapeno jack and cheddar cheeses, applewood-smoked bacon, fresh tomatoe, and two fried eggs. Serviced with melon wedge, fresh blueberries and strawberries.

She says: I like a good egg sandwich, and this one was good. Great mixture and textures with the egg, bread, bacon and cheeses.

He says: What else can be said about a fried egg sandwich done very well. Ok, I know what else can be said...YUM.


Egg, Asparagus and Creamed Spinach Benedict
Crisp panini toast, artichokes, asparagus and sun-dried tomatoes atop a bubbly spinach-artichoke mixture. Topped with two poached eggs and smothered in Hollandaise sauce. Served with a melon wedge, fresh blueberries and strawberries.


She says: I wasn't thrilled to be trying this dish, but like a good sport, gave it a try. I'm glad I did. I was worried that the spinach and asparagus would be overpowering, but all it did was add flavors to the egg. I recommend using all the panini toast to layer your ingredients and dig in.

He Says: I like a good eggs Benedict, but seeing the spinich etc. on this one I was not at all sure I would like it. But on my first bite I was wowed and may prefer this over the traditional type. It is the dish I kept coming back to over and over, and yeah, just keep the plate over here please.

French Toast Italienne
A thick slice of fruit-studded panettone sweet bread dipped in egg batter and cooked until golden brown. Served with strawberry and banana slices and dusted with powdered sugar, with caramel-honey sauce on the side.


She says: This was very filling, and good, but for some reason it doesn't hold a lot of memories for me. I liked it, but didn't think it was anything special, although the presentation was lovely.

He says: Same here, nice fresh fruit and a good french toast but really not something you're going to run out to Fridays because you're craving it.

Crab Cake with Eggs
Two poached eggs atop a flaky crab cake on panini toast, smothered in Hollandaise sauce and accompanied by fresh spring greens and grape tomatoes dressed in a light vinaigrette.


She says: I tried this last, and by then, I was getting pretty full. I like the crab by itself, but didn't feel the egg did anything for it. I think if they made this like the egg sandwich (a crab sandwich), it would have been better for me. It also could have been that we had the Eggs Benedict, which had a lot of the same ingredients, so it felt repeated.

He says: When you get a bit of the egg, bread and crab cake all in one bite its really darn good and I enjoyed it, however it could not pull me away from the benedict .. could you pass that plate back over please. :)

Superfruit Smoothie
Absolut Berri Acai, wild berry puree, pomegranate-agave syrup and a splash of fresh-squeezed orange juice, blended with ice until it's super-smooth and icy-cold.

She says: Since Jonathan and I were both coming off killer colds, we thought a smoothie would be the way to go for something smooth on our throats, and I for one was not dissappointed. It was very berry tasting, but not over-powering.

He says: It was very good and I don't think either one of us were paying alot of attention to the Absolout part until we tasted it. I am not much of one to drink in the morning but if I could have these smoothies, I would have one for brunch daily, it was just plain GOOD.

I think if you're looking for a Brunch Menu, you should give it a try. The flavors are great, the portions are good sized and if you order a few items, you can all share the meal.

There are many more items on the menu, like: Ham, Bacon & Cheese Breakfast Pizza, Smoked Salmon, Granola & Fruit, and more.

Thanks as always for stopping by. If you have any questions or comments, feel free to let us know here or email us at jonathan or barb @milehigheater.com

Monday, February 7, 2011

Duck Cooking class at Terroir

Hi all,

As you all probably know, Barb and I enjoy good food, no it does not need to be expensive food just plain old good food. That can be a great burger or it can be something incredible coming out a restaurant like Per Se or The Fat Duck. The one place it's not likely to come out of (unless it's my Gran’s chicken pot pie) is my kitchen. No, I am not a bad cook but its not often something I make really is a stand out. So, when I noticed Chef Tim Payne of Terroir (www.terroir-restaurant.com)in Longmont offered cooking classes I vowed to make it to one.

Chef Payne offers one or two classes a month on different items, class size is limited to three and they fill up fast. Barb, Elena, and I managed to get spots for a class on Duck. We all showed up around 9 am on Saturday morning at Terroir Restaurant not really knowing what to expect. We were greeted warmly and we all moved into the kitchen. Chef Payne explained that he was not going to teach us recipes (though he did send us home with a few) as there was already tons of cookbooks out there, but was more going to focus on techniques.

The first thing we did is watch him break down the duck, and then we each got our own and we did the same with his help when needed(so glad he seems to have no end of patience as I had to get a lot of help deboning the legs). From there, he showed us how to make a duck “sausage” which we stuffed into the leg meat and trussed up to cook.




We also cooked the duck breast. He showed us the best way to cook it for it to come out well.(I have cooked duck before and it always seemed very greasy but this did not seem that way at all). And we made a duck “pate”. Over the next couple of hours we spent time talking and learning how to make all these things as well as how to render the fat for use and seemingly an endless amount of great information.

Chef Payne cutting some Black Truffle to add to our dishes yum



After everything was said and done, we all sat down family style and shared the meal together and my, my what a wonderful lunch it was and we all took home leftovers.



The cost of the class was $65.00 and came with a $10.00 gift certificate to the restaurant. I for one plan on going again as soon as we can find a open weekend and class I want to see.

We cooked the duck breast the next day at home, and it came out really good!

Thanks for stopping by, we haven’t made it to a restaurant in a bit as our last three attempts were thwarted by sickness or weather. We are planning on going out tomorrow night but once again snow threatens, so we will see. Once we make it out we will get a new review up as soon as we can. If you have any questions or comments feel free to leave them here or send them to us at jonathan or barb @milehigheater.com

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Saturday, February 5, 2011

News bits

Hi all

Here are a few things that we thought were note worthy.
Starting today, all 28 Panera Bread bakery-cafes in Colorado will donate 25 cents of all soup in a bread bowl purchases to Porter Hospice and St. Anthony Hospice as part of its involvement in Soup for the Soul, a unique and heart-warming fundraising event.

In its 11th year, the “Soup for the Soul” fundraiser brings together some of the best restaurants in Denver to showcase a wide array of gourmet soups and appetizers to benefit the two non-profit hospice programs. Porter Hospice and St. Anthony Hospice, which work together through Centura Health at Home, have provided thousands of people with comfort and peace through their end-of-life journey for more than 25 years.

Also for the soup for the soul main event

Now we haven’t tried this service yet but it looks great and right now they are helping out the American Heart association

Did you know that February is American Heart Month? Along with getting a yummy box of organic fruits and veggies delivered, you can now add Valentine’s Day goodies to your order, including items from local Colorado companies Beautiful Sweets Organic Bakery and Seth Ellis Chocolatier.
We will donate 10% of the proceeds from the purchase of these special Valentine’s Day items to the American Heart Association. We are proud to support them because of our shared belief that good food makes healthy bodies.
The American Heart Association says that “a healthy diet and lifestyle are your best weapons in the fight against heart disease.” Many of you probably already know this or share the same beliefs about how what we eat affects our bodies. Maybe there is more to that old saying, “an apple a day keeps the doctor away.” In any case, we strive to make it easy to eat healthfully while feeling good about supporting sustainable food systems.
So we know that eating plenty of fruits and veggies is important for a balanced diet, but even the healthiest of us needs a sweet treat every now and then. So treat your sweetie to some local organic chocolate truffles or sugar cookies and you can feel good that your purchase will help support the American Heart Association. You can place orders online through February 13th, and have your Valentine’s Day goodies delivered directly to your door.

And Beatrice and Woodsleys Valentines menu’s

short but sweet glimpse behind the scenes and into happenings which are typically only shared with our most interested guests...
As long as this Rumors page is this time, rest assured, it's mostly yummy yummy menus!


Happy Valentine's Day -Two Ways!

Inspired by the notion of togetherness, this year we offer two ways to celebrate Valentine's Day. Amidst the aspen trees we'll be serving a six course prix fixe dinner for the many cute couples and double dates. Just below, in the wine cellar, we'll be welcoming the talented Mr. Bryan Baltzell, Beer Baron of Great Divide Brewing for a beer lover's dinner.
We've been working for months with Bryan to create an evening for an alternative celebration of love; The love of beer! Bryan will be hosting a beer-paired dinner for beer lovers with Great Divide's award winning brews!
Six Course Couple's Prix Fixe Valentine's Day Menu:
Begun with a half-bottle of Schramsberg bubbly...
Amuse Course
First Course ~to share~
SUGARCANE GRILLED PRAWNS - With coconut-lemongrass nage
Second Course
SWEET PEPPER and BUTTERMILK BISQUE - With caviar crostini
Pre-Entrée Course
SEARED FRESH RED SNAPPER - With braised celery fennel-leek jus and fresh oyster
Entrée Course
TOURNEDOS of VEAL "OSCAR" - With fresh asparagus, Dungeness crab and mustard hollandaise
Dessert Course ~to share~
• $145 Per Couple; Gratuity and Tax Not Included
• Vegetarian and Celiac Options Available
• Monday February 14, 2011
• Seating for Dinner Service Available Between 5 pm and 9 pm;
• Call for Reservations: 303-777-3505

"I Heart Beer" -Great Divide Tasting Prix Fixe Menu:
First Course ~ Hoss Rye Lager ~
GRILLED CITRUS CURED QUAIL - With cider braised red cabbage
Second Course ~Titan IPA & Hercules Double IPA ~
RED CURRY MONK FISH - With black rice and bok choy
Entrée Course ~ Smoked Baltic Porter ~
ROASTED HANGING TENDER OF BEEF - With buttery sweet potato puree, beet-bacon hash and sunny quail egg
Dessert Course ~ Espresso Oak-aged Yeti ~
TOASTED BARLEY CAKE - Malted milk chocolate ice cream and puffed faro
• $70 Per Person; Gratuity and Tax Included
• Monday February 14, 2011
• Reception in the Wine Cellar Begins at 7 pm; Seating at 7:30 pm
• Call for Reservations: 303-777-3505