Food Happenings August 9th- September 12th 2010

Food Happenings August 9th - September 12th, 2010

Once a month we're going to try to list food festivals, wine events, and other special events happening in Colorado. We will also list if we hear of them, any special events at chef driven restaurants we have eaten at here in Colorado. The first things on the list will be special events at restaurnats we have been to followed by food / wine events that we think are especially noteworthy followed by a list of everything else we could find that's going on.


Restaurant Kelly Liken in Vail continues with their wonderful harvest meal special on Sundays, with a three course meal using ingredients from that days farmer market. Cost $45.00 ( see the post about our meal there at http://www.milehigheater.com/search/label/kelly%20liken

Just announced also By Kelly Liken

PROMINENT CHEF KELLY LIKEN PREPARES A SPECIAL HARVEST DINNER BENEFITTING THE “SOWING SEEDS” ELEMENTARY SCHOOL PROGRAM, A PROJECT OF

THE VAIL VALLEY FOUNDATION



Chef/Owner and T.V. personality Kelly Liken creates a special menu based on ingredients grown at Brush Creek Elementary School in Eagle, CO



WHAT: An intimate 4-course harvest dinner hosted by local residents and Vail Valley Foundation (VVF) supporters Margie and Tom Gart, and prepared by Chef/Owner Kelly Liken, will benefit the “Sowing Seeds” program. Chef Kelly Liken is helping to spearhead together with Brush Creek Elementary School in Eagle and the Vail Valley Foundation to help develop the “Sowing Seeds” pilot program, a curriculum and enrichment-based schoolyard garden program for children aged K-5. All percentage of proceeds from the dinner will go directly to the Vail Valley Foundation “Sowing Seeds” project.



Kelly is also participating in a five-day “Sowing Seeds” Summer Camp August 16-20, 2010 geared to kids ages 7-11 which will feature Kelly leading a class on Wednesday, August 18 entitled “Grow it, Cook it! With a Chef.” Additional “Sowing Seeds” harvest dinners will take place as crops are harvested throughout the upcoming season. General Manager and Wine Director Rick Colomitz will create customized wine pairings for each course for the August 20 dinner. The menu will include:



A Selection of Passed hors D’Oeuvres



Dungeness Crab Salad

Tomato-Watermelon Gazpacho, Chili Oil, Pickled Watermelon Rind



All Natural Colorado Rack of Lamb

Eggplant Caviar, Feta Studded Faro, Pickled Red Onion-Fennel Salad, Creamy Cucumber Raita



Rosemary Infused Vanilla Cremeux

Smooth and Creamy Vanilla-Rosemary Custard, Balsamic Macerated Strawberries,

Sweet Cornmeal Crisp



WHEN: Friday, August 20, 2010

6:30 p.m.



COST: $1,500 per couple ($750) benefitting VVF newest program the Sowing Seeds project



WHERE: Gart Residence in Lake Creek

2179 West Lake Creek Rd.

Edwards, CO 81632

SILENT

AUCTION: For information on how to donate an item to the silent auction, please contact www.vvf.org or call 970-949-1999



ABOUT SOWING

SEEDS: “Sowing Seeds” is a curriculum and enrichment-based schoolyard garden program for children aged K-5 at Brush Creek Elementary School in Eagle, CO. Chef Kelly Liken helped develop this program, in conjunction with the Vail Valley Foundation, that will emphasize the importance of nutrition, agriculture, and sustainability, as well as provide students with hands-on knowledge of their environment. The edible schoolyard will consist of a greenhouse garden, located on the grounds of Brush Creek Elementary, close to Kelly’s home. The greenhouse will encompass a variety of growing methods for teaching and learning, including a hydroponic system allowing the students to grow and harvest food year-round. Ingredients grown in the Sowing Seeds greenhouse are being integrated into the Brush Creek cafeteria menu. Students are also saving their lunch scraps to add to the composting stations in the greenhouse. For additional information visit www.vvf.org or for further information about the Sowing Seeds Camp please call 970-949-1999 for a registration form to sign up for a day camp session.



ABOUT

RESTAURANT

KELLY LIKEN: Located in the picturesque resort town of Vail, CO, Restaurant Kelly Liken is located at the base of the mountain, within walking distance of several luxury hotels and shopping destinations. With a passion for utilizing ingredients unique to the Rocky Mountain region, Liken works with local farmers, ranchers, and artisan purveyors—many of whom grow or supply ingredients especially for the restaurant—to develop a menu that reflects the seasonal bounty of Colorado. Liken has recently appeared on the Food Network’s Iron Chef America and is one of the contestants on Season 7 of Top Chef D.C. on Bravo TV. Restaurant Kelly Liken is located in the Gateway Building at 12 Vail Rd. at the entrance to Vail Village and is open for dinner seven nights a week from 6-10 p.m. For reservations, which are strongly recommended, call 970.479.0175. Valet parking is provided. Visit the website at www.kellyliken.com for additional information. Interested parties may also keep up with high-altitude happenings via Face book or by following Liken on Twitter.





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FOR MORE INFORMATION, PLEASE CONTACT WAGSTAFF WORLDWIDE

AT 323.871.1151







Who: Terroir Restaurant

What: “Terroir Uprooted” Dinner Series featuring My Mamma’s Hat Farm featuring “Summer in Greece”

When: Sunday, August 15 at 5 p.m.

Where: My Mamma’s Hat Farm, Niwot, Colorado

Cost: $65 per person excluding tax and gratuity

Menu:

Passed Hors d’Oeuvres (paired with the Skouras White):


- Chicken rillettes with cherry and rhubarb jams
- Salmon tartare on black pepper tuilles
- Zucchini involtini with herbed ricotto


Course 1:
Summer Greek salad with house-pickled peppers, olives, roasted onions, cucumber, Haystack feta cheese, fresh herbs, and tomato paired with the Domaine Sigalas Asyrtiko/Athiri
Course 2:
Paella with PEI mussels, jumbo shrimp, chorizo, and edamame paired with the Zoe Rose
Course 3:
Spit roasted Fox Fire Farm leg of lamb served with couscous, green beans, and charmoula paired with the Domaine Skouras Nemea St. George
Course 4:
Nectarine crostada with candied almonds and fromage blanc paired with the 2003 Domaine Sigalas Vin Santo
Tickets for this al fresco, rain or shine, event are $65 excluding tax and gratuity. Seating is limited to 25 guests and is community style. Menu is subject to minor changes based on seasonal availability of ingredients. To learn more about upcoming Terroir “Uprooted” Farm Dinners, please call Melissa at 303.651.0630 .
Other Details: Farm dinners will be al fresco, rain or shine. To make a reservation, please call 303.651.0630 and speak with Melissa.




About Terroir

Opened in 2007 in historic “Old Town” Longmont, Terroir Restaurant serves seasonal, modern American cuisine with Mediterranean influences. True to their namesake, Terroir draws its inspiration-in and out of the kitchen-from characteristics specific to Colorado. Ingredients are always sourced from local purveyors and the shotgun alley space has been carefully preserved, reflecting its turn of the century roots. Owners Tim Payne and Melissa Newell are on hand nightly to cook and serve this thoughtful cuisine that honors the land and the people around them.

For more information: http://www.terroir-restaurant.com
see our blog post at http://www.milehigheater.com/search/label/Terroir



IMT Welcomes Fruition, Table 6, Twelve and Masterpiece Deli Chefs for Summer Seafood Supper
Who: The Infinite Monkey Theorem (IMT), Fruition and Table 6

What: Summer Seafood Supper

Where: IMT Lot at 931 W. 5th Avenue, Denver, 80202; r.s.v.p 970-260-0710

When: Sunday, August 22, 2009 from 6-8pm

Cost: $50 with wine by the glass at $10 each

RSVP: 303.736.8376 or ben@theinfinitemonkeytheorem.com

See our post about Alex Seidel and Fruition at http://www.milehigheater.com/search/label/fruition



About The Infinite Monkey Theorem:

Opened in 2008, The Infinite Monkey Theorem (IMT) is an urban winery located in the Santa Fe Arts District in Denver, Colorado. Housed in a Quonset Hut, IMT represents a counter culture in winemaking: no vineyard, no pretense and only the best grapes.

For more information: http://www.theinfinitemonkeytheorem.com



PACIFIC SALMON AND OREGON PINOT NOIR... A PERFECT COMBINATION
Chef Sheila Lucero & Ron Penner-Ash Present a Northwest Salmon Bake
WHO: Jax Fish House Denver

WHERE: 1539 17th Street, Denver CO 80202
WHEN: August 18th, 8pm

COST: $49 per person, call 303.292.5767 for reservations
WHAT: Northwest Salmon Bake, a family style dinner paired with the delicious Penner-Ash wines
DETAILS: Ron Penner-Ash – vineyard manager and ‘cellar rat’ for Penner-Ash wines in Willamette Valley Oregon, will be joining Jax Fish House Denver on August 18th to share his knowledge and enticing wines. Family style plates will stream out of the kitchen with Chefs Chris Cina and Sheila Lucero ‘manning the stoves’. Appetizers, salads, sides and starches will accompany glorious full filets of cedar scented NW Pacific Salmon in a multi-course, communal feast. Meanwhile Ron Penner-Ash will guide us through the Willamette Valley, showcasing the delicious differences between the various appellations of Oregon. It will be an intimate night, with many opportunities to ask questions, learn, and experience the wines of Penner-Ash in a whole new way. For more information visit www.jaxfishhousedenver.com


Restaurant Kelly Liken in Vail continues with their wonderful harvest meal special on Sundays, with a three course meal using ingredients from that days farmer market. Cost $45.00



1575 Boulder St.
Denver, CO 80211
Reservations: 303 477 4600
www.vitadenver.com

Argentina Wine Dinner

We will be offering a four course dinner paired with wines for $35/person on Wednesday, September 8th. Seats for this event will be limited, so please let us know when you make your reservation that you are reserving for the wine dinner.

1st Course: (Choice of)
Sauteed Blue Mussels, Asado salad, Chorizo Oil
or
Antipasto of Longaniza Sausage, Morcilla Sausage, Gouda and grilled bread.

Wine Pairing for 1st Course: Michel Torino Rose of Malbec; Cafayate Valley

2nd Course:

Roasted vegetable salad, eggplant wafers, grilled anchovies, cilantro & lemon.

Wine Pairing for 2nd Course: CUMA ‘Organic’ Cabernet Sauvignon; Cafayate Valley

3rd Course: (Choice of)

La Morenita Coffee spiced seared skirt steak, red potato gratin, roasted tomatoes, chimichurri sweet Colorado corn salsa.
or
Chile brined grilled pork chop, sautéed gnocchi, grilled asparagus, spicy roasted red pepper sauce.

Wine Pairing for 3rd Course: Michel Torino ‘Don David’ Malbec; Cafayate Valley

4th Course:

Peach sorbet with Olmeca Altos tequila poached apricots.

Wine Pairing for 4th Course: Michel Torino ‘Don David’ Torrontes; Cafayate Valley




















Harvest Week!

August 21 - 29, 2010

This Saturday begins this years 3rd annual Harvest Week. Created by the independent member restaurants that compose EAT Denver, it's a tasty week of showcasing the products of local growers, producers and suppliers. Beatrice & Woodsley has created an unusual menu highlighting some wonderful finds and rarities Colorado has cradled this season.

We took a lot of extra time to create this menu as we had our heart fixed on some unusual ingredients we were interested in featuring... Last year it was the celebration of all things goat; goat braised in goat's milk, goat cheese, goat ice-cream, goat and more goat. The year before we ran wild with the lamb...

This year, after many months of tracking down what we believe may be the only supplier for the close of the summer season, we have succeeded in finding our muse. As you read this, our chef is traveling to Montrose to pick up our provision of heritage Turkey and Yak, both of which are the pièce de résistance of our exciting Harvest Week menu:

~AMUSE BOUSE~

~SOUP~
Local Summer Squash
Chilled with marinated Ugly Goat feta

~SECOND COURSE~
Salad of Baby Bibb Lettuce
With grilled asparagus, fococcia croutons, preserved lemon vinaigrette

~INTERMEZZO~

~THIRD COURSE~
Galantine of Colorado Heritage Turkey
With grilled olathe sweet corn bread,
smoked Colorado Yak sausage and creamed bitter greens

~OR~
Creamy Chestnut Polenta
With charred tomatoes, wild baby arugula
and Colorado heirloom bean cassoulet

~DESSERT COURSE~
Colorado Cherry Clafloutti
With apricot-buttermilk ice-cream

We will also have a limited selection of our regular menu to choose from during Harvest Week. The menu is prix fixe at $55, We have added two extra days (provided we have enough provisions...), and as we have held a great many tables back, we currently have many times and table to choose from.

Reservations: 303-777-3505 -or- Beatrice & Woodsley.com











Join us at À Côté de Z Cuisine for
a Wine Tasting to benefit Denver Urban Gardens!

Date: Wednesday, August 25th from 5 - 6:30 pm
Cost: $25.00 includes tastings of 10 plus wines and paired appetizers (extra donations are welcomed)
Wine: Dessert Wines
RSVP: 303-477-1111 Space is limited


Denver Urban Gardens (DUG) comes alongside residents, and together, we grow community - one urban garden at a time. This wonderful organization began in 1985 with a handful of volunteers who created three gardens in northwest Denver. Twenty-five years later they are celebrating their 100th community garden - and still support the mission of having a thriving and connected network of deeply-rooted community gardens, conceived of, cultivated and supported by local residents and institutions throughout the urban neighborhoods of metro Denver.
For more information visit: www.dug.org



Upcoming Noteworthy events!

August 21-27, 2010

EatDenver, comprised of the area’s top locally-owned restaurants, announces the third annual Harvest Week, a celebration of Colorado’s exceptional produce and products. Each participating restaurant creates a menu for Harvest Week that features food and/or beverages grown or produced in Colorado and highlights the style of that particular eatery. Click on the restaurants to the left to discover their Harvest Week menu.
The following restaurants are participating:
• 1515
• Avenue Grill
• Beatrice & Woodsley
• Bistro Vendome
• Black Pearl
• Cafe Colore
• Second Home
• Table 6
• Dixon's
• duo Restaurant
• Elway's Cherry Creek
• Encore
• Gelman'sRestaurant & Bar
• Great Northern
• Snooze AM Eatery
• The Lobby
• Jonesy's EatBar
• Locanda Del Borgo
• H Burger
• Tarbell's SouthGlenn
• Olivéa
• Opus Restaurant
• Osteria Marco
• Panzano
• Parallel Seventeen
• Racines
• Rioja
• Root Down
• Steubens
• Wynkoop Brewing
• Tables
• Barolo Grill
• Tambien
• The Crushery
• The Fort
• Vesta Dipping Grill
• Vine Street Pub
• Washington Park Grill
• H Burger
This is always a noteworthy event for those of us who like to eat locally, and we try to make it to a restaurant during this time to see what they can do.Two years back we went to Luca d'Italia ( http://www.milehigheater.com/search?q=harvest+week+at+luca ) and it was fantastic. I am sure the restaurants participating this year will put out a yummmm worthy feast!

Also coming up is the Northen Cherry creek food and wine festival which we havent made it to yet but are planning on stopping by this year and my doesent it sound great!
eat. drink. be cherry!
August 20 & 21, 2010
Cherry Creek North

Cherry Creek North Food & Wine (CCNFW) celebrates the culinary arts in Denver’s beautiful Cherry Creek North neighborhood. The event features free educational chef demonstrations, exciting wine and spirits sessions, an Opening Night VIP Party and the signature event of the weekend, The Grand Tasting.
The Cherry Creek Arts Festival (CCAF) produces CCNFW. CCAF is a 501(c)(3) non-profit corporation dedicated to providing access to art experiences and supporting art education in Colorado. A portion of the proceeds from CCNFW
benefits CCAF’s year-round art education and outreach programs.

Special thanks to our 2010 sponsors:
Steele Street Bank & Trust presents Cherry Creek North Food & Wine, a Cherry Creek North Business Improvement District signature event.

Sponsored by Continental Airlines, Media sponsor is 5280 Denver’s Magazine, Kitchen provided by Viking Range Corporation, Wines provided by The Vineyard in association with

• Opening Night VIP Party
• Friday August 20, 2010, 6:00 p.m. - 9:00 p.m.
• This special celebration kicks-off the Cherry Creek North Food & Wine event weekend in true VIP style! Guests will enjoy a filling, entertaining and educational culinary journey with numerous delicious samples prepared live by local Celebrity Chef, Elise Wiggins, Executive Chef of Panzano Restaurant, Denver. Included in your private and intimate evening experience are exciting open-bar wine and spirits stations, live music and the company of a party limited to 150 guests.
• Admission: $65 through August 6, $75 thereafter ($30 tax deductible.) Tickets on sale May 2010.
•
• Grand Tasting
• Saturday August 21, 2010, 5:00 p.m. - 8:00 p.m.
• The Grand Tasting is the signature event of the weekend and features numerous Cherry Creek North restaurant tasting opportunities, open-bar wine and spirits stations, and an entertaining live chef demonstration by Celebrity Chef Elise Wiggins. This event will truly satisfy everyone from the culinary & wine aficionado to the foodie in all of us, and all guests receive a complimentary commemorative wine glass!
• Admission: $40 through August 6, $50 thereafter ($20 tax deductible.) Tickets on sale May 2010.

Two other events that we would like to make special note of are:

A Taste of Colorado
Denver
September 3rd to September 6th
www.atasteofcolorado.com/
We blogged about this 2 years ago: http://www.milehigheater.com/2008/09/taste-of-colorado.html

At the Taste of Colorado this year:

KICK-START YOUR DAY WITH THE DUNKIN’ TURBO™ BIG TASTE TOUR

Giant Cross-Country RV Brings New Dunkin’ Turbo Coffee to Denver September 3 - 6

WHO: Dunkin’ Donuts® new Dunkin’ Turbo packaged coffee, available where you buy groceries (11 oz., msrp $7.49-$7.99). Dunkin’ Turbo offers an extra boost of delicious Dunkin’ Donuts flavor to kick-start your day!



WHAT: A giant, Dunkin’ Donuts RV that’s designed to be a coffee-brewing kitchen on wheels to dispense free coffee samples and coupons to consumers at the A Taste of Colorado.



WHEN: Friday, September 3, 11:30am – 10:00 pm

Saturday, September 4, 10:30 am – 10:00 pm

Sunday, September 5, 10:30 am – 10:00 pm

Monday, September 6, 10:30 am – 8:00 pm



WHERE: Civic Center Park





· Dunkin' Turbo Wheel - Consumers spin the Dunkin’ Turbo wheel to win a variety of prizes, including a year’s worth of Dunkin’ Turbo packaged coffee, Dunkin’ Donuts grocery lists, reusable grocery bags or 11 oz. coffee packages.

· Big Taste Mascot – Take a picture with the Dunkin’ Donuts mug mascot to remember your time with the Dunkin’ Turbo Big Taste Tour.



and the Estes Park Scottish Festival with a special note of the scotch tasting if they do it this year I would say GO GO GO> http://www.milehigheater.com/search?q=weekend+of+brigadoon

Long's Peak Scottish-Irish Festival
Estes Park
September 9th to September 12th
www.scotfest.com/


Below are a list of other food/wine festivals and events:







August 14, 2010
Hideaway Park
Winter Park, Colorado
12pm - 5pm
The Taste of Grand County has been cancelled this year. Please visit www.WinterParkBeerFest.com for
more information and to purchase tickets.

08/14 to 08/15 2010 - A Taste Of Lone Tree Art & Food Festival
http://www.lonetreechamber.com/images/ATasteofLoneTree2010Information.jpg


August 14-15
The inaugural Snowmass Culinary Arts Festival brings foodies, wine connoisseurs, and art lovers alike together in a premiere visual and delectable feast. It features celebrity chefs, a juried art exhibit with regionally and nationally recognized artists, food & presentation expert panels, and a Palette of Pairings featuring specialty foods with wines & spirits, all set in the scenic mountain splendor of Snowmass Village, Colorado. Extend your stay and set out to explore easy or extreme hiking and biking trails, take in a free & festive Thursday night concert on the Hill, and visit world-renowned Aspen and its cultural delights right next door.


Beaver Creek Wine & Spirits Festival
August 19, 2010 - August 21, 2010

Featuring the winners of the San Francisco International Wine Competition and World Spirits Competition, world-renowned culinary talent and outdoor events to enjoy summertime in the mountains.

EVENT SCHEDULE:

THURSDAY, AUGUST 19th

Beaver Creek Rodeo Guest Chef BBQ
Beaver Creek Rodeo at Traer Creek, 5:00-8:00pm
Back by popular demand guest chefs will stimulate your senses at the Beaver Creek Rodeo. Tickets include VIP rodeo ticket, dinner and drinks. Rain or shine. Kids 12 and under eat free (one child per adult ticket)!

FRIDAY, AUGUST 20th

Walk & Wine
Beaver Creek Hiking Center & Grouse Mountain Grill, 9:30am-2:00pm
A guided hike with the experts of the Beaver Creek Hiking Center for all ability levels is followed by a 4-course wine pairing luncheon at Grouse Mountain Grill.

“Mix it Up” Cocktail Seminar
The Osprey, 3:00-4:30pm
Learn how to mix specialty cocktails (and taste them all) while enjoying paired appetizers from The Osprey in Beaver Creek.

Wine Dinner
Mirabelle, 7:00-10:00pm
Enjoy an amazing wine pairing dinner with Guest Chef (TBD) and Guest Pastry (TBD). Bid on amazing vacation packages benefiting local charity, The Bright Future Foundation.

SATURDAY, AUGUST 21st

Cooking Class
Splendido at the Chateau, 10:00am-1:00pm
Enjoy this one of a kind cooking class with Guest Chef (TBD) in the state of the art Splendido kitchen. Sip cocktails and enjoy lunch while tasting your creations.

Wine Seminar
Spago, The Ritz Bachelor Gulch, 3:00-4:30pm
Learn about your favorite and soon to be favorite wines from wine experts as well as Spago’s master sommelier, Sean Razee. At the same time taste an array of mouth watering appetizers prepared from Spago’s kitchen.

Culinary Demonstration Series
Outdoor demonstration tent, 5:00-6:00pm
Watch Guest Chef (TBD) create a dish before your eyes in this unique open air kitchen. This relaxed atmosphere is first come, first served and includes a complimentary cocktail prepared by a mixologist.

“Best of” Walk-Around Tasting
Vilar Performing Arts Center, 7:00-10:00pm
The one event not to miss! Taste over 40 award-winning wines and spirits and dishes from all of the Celebrity Chefs and your Beaver Creek favorites.

DENVER’S TOP LOCALLY-OWNED RESTAURANTS PRESENT HARVEST WEEK 2010

August 21-27, 2010

EatDenver, comprised of the area’s top locally-owned restaurants, announces the third annual Harvest Week, a celebration of Colorado’s exceptional produce and products. Each participating restaurant creates a menu for Harvest Week that features food and/or beverages grown or produced in Colorado and highlights the style of that particular eatery. Click on the restaurants to the left to discover their Harvest Week menu.




eat. drink. be cherry!
August 20 & 21, 2010
Cherry Creek North food and wine festival



11th Annual Lafayette Peach Festival with Arts and Antiques
Saturday, August 21, 2010
9:00am-4:00pm
Public Road in Old Town Lafayette


This wonderful annual family event includes:
• Over 30,000 pounds of organic peaches by Morton’s Certified Organic Orchards from Palisade, CO.
• 600 fresh whole peach pies while supplies last
• 4,500 servings of warm peach cobbler
• 9 x 12 pans of peach cobblers will also be available for purchase while supplies last
• Over 2,500 servings of Peach Smoothies
Live entertainment includes:
Main Stage (at Lafayette Florist)
* Wendy Woo, acoustic pop/rock, 10:30a.m. – 12:00p.m.
* The Informants, Blues Band, 12:30p.m. – 2:00p.m.
* Triple Nickel, Country & Classic Rock, 2:30p.m.- 4:00p.m.
Kid’s Entertainment at Festival Plaza Stage (at Chester St.)
* Mary Sue & Cari, 10:00am-10:45am
* Jim Jackson, 11:00am – 11:45am & 12:45pm – 1:30pm
* Mr. Shine Music, 12:00pm – 12:30pm & 1:45pm – 2:15pm
* Ballet Folklorica, 2:30pm - 3:00pm
* Seven Falls Indian Dancers, 3:15pm - 3:45pm
* Free face painting & balloon sculpting and so much more!
• Art demonstrations by the East Boulder County Artists’ Association and the Book Arts League.
• Farmer’s market, artists, antique dealers and crafters from all over the front range.
• Food vendors galore! Enjoy fresh baked bread to turkey legs, Falafel, Gyros, BBQ and much more.
• New this year: complimentary PEDICABS! Park at City Hall located at S. Boulder Rd. and Public Rd., Pedicabs available to and from Kimbark St. We encourage you to use the Public Parking area, it is only 2 blocks from the festival!
Bonfils Blood Mobile will be holding a Blood Drive. Look for the Bonfils Bus on S. Public road near Kimbark Street. To reserve your time or for more information visit Bonfils.





August 22, 2010
Omni Hotel – Broomfield, Colorado
4pm - 7pm
Lovers of gourmet food and fine wines will not want to miss the opportunity to sample and enjoy a wide array of food and beverages at the 4th Annual Corks and Forks tasting on August 22nd. Sponsored by Superior Liquors, all proceeds will be going to the National Sports Center for the Disabled.



August 25th Celebration of Premier Colorado Wines at the Governor's residence, benefitting the Governor's Residence Preservation Fund

August 27-28, 2010 Mesa Verde Country, Colorado
Staged against the backdrop of the Mesa Verde, the Mesa Verde Country® Food, Wine and Art Festival will feature wine tasting from some of Colorado's finest wineries, including our own local vintners.
.
August 29, 2010 Bootstrap western wine Festival
Evergreen, Colorado
A true Colorado wine festival, nestled in the romantic Rocky Mountains of beautiful Evergreen, where Colorado wineries will showcase their award winning products with truly inspiring jazz music by Modazz.

A Taste of Colorado
Denver
September 3rd to September 6th
www.atasteofcolorado.com/

Windsor Harvest Festival
Windsor
September 4th to September 7th
www.windsorharvestfest.com/

Long's Peak Scottish-Irish Festival
Estes Park
September 9th to September 12th
www.scotfest.com/


Harvestfest
Thornton
September 11th
www.cityofthornton.net/Festivals/Pages/HarvestFest.aspx

Arvada Harvest Festival Parade
Arvada
September 11th to September 13th
www.arvadaharvestfestivalparade.com/

09/11 - 09/12, 2010 - Festival Italiano
Lakewood, Colorado
Location: Belmar, 408 S. Teller St.
Event Hours: 10:00am-7:00pm each day
Contact Phone: 303.742.1520
Website: http://www.belmarcolorado.com/sub/event/festival_italiano/contact.html

Saturday, September 11th
6th Annual Denver Food & Wine Classic "Grand Tasting" Event (come rain or shine, the DFWC held under tents)
12 noon to 4:00 pm
Southern Wines & Spirits of Colorado and the Colorado Restaurant Association Education Foundation are pleased to present the 6th Annual Denver Food & Wine Classic - the largest single-day food, wine and spirits tasting experience in Denver. Food, wine and spirits enthusiasts will sample more than 600 featured wines, signature spirits and cuisine from Denver's finest restaurants. The Culinary Showcase featuring Denver's finest Chefs, the Pernod Ricard Lounge, The Maker's Mark Bourbon Street Bar, The Sky Suite, The Patron Spirits Company, WJ Deutsch Wine Bar, Trinchero Family Estates Wines and A Wine Auction.

Tickets available at the door or at any DFWC ticket outlet location. For event sponsorship and restaurant participation information, contact Siobhan Blanckaert at 303-830-2972 or siobhan@coloradorestaurant.com. For event details, please visit our website at www.denverfoodandwine.com.






Ok, yes it is a busy month in Colorado as far as food and wine festivals go. Below we will list special events at restaurants around the area if we have heard of any.



Who: Terroir Restaurant

What: “Terroir Uprooted” Dinner Series featuring My Mamma’s Hat Farm featuring “Summer in Greece”

When: Sunday, August 15 at 5 p.m.

Where: My Mamma’s Hat Farm, Niwot, Colorado

Cost: $65 per person excluding tax and gratuity

Menu:

Passed Hors d’Oeuvres (paired with the Skouras White):


- Chicken rillettes with cherry and rhubarb jams
- Salmon tartare on black pepper tuilles
- Zucchini involtini with herbed ricotto


Course 1:
Summer Greek salad with house-pickled peppers, olives, roasted onions, cucumber, Haystack feta cheese, fresh herbs, and tomato paired with the Domaine Sigalas Asyrtiko/Athiri
Course 2:
Paella with PEI mussels, jumbo shrimp, chorizo, and edamame paired with the Zoe Rose
Course 3:
Spit roasted Fox Fire Farm leg of lamb served with couscous, green beans, and charmoula paired with the Domaine Skouras Nemea St. George
Course 4:
Nectarine crostada with candied almonds and fromage blanc paired with the 2003 Domaine Sigalas Vin Santo
Tickets for this al fresco, rain or shine, event are $65 excluding tax and gratuity. Seating is limited to 25 guests and is community style. Menu is subject to minor changes based on seasonal availability of ingredients. To learn more about upcoming Terroir “Uprooted” Farm Dinners, please call Melissa at 303.651.0630 .
Other Details: Farm dinners will be al fresco, rain or shine. To make a reservation, please call 303.651.0630 and speak with Melissa.




About Terroir

Opened in 2007 in historic “Old Town” Longmont, Terroir Restaurant serves seasonal, modern American cuisine with Mediterranean influences. True to their namesake, Terroir draws its inspiration-in and out of the kitchen-from characteristics specific to Colorado. Ingredients are always sourced from local purveyors and the shotgun alley space has been carefully preserved, reflecting its turn of the century roots. Owners Tim Payne and Melissa Newell are on hand nightly to cook and serve this thoughtful cuisine that honors the land and the people around them.

For more information: http://www.terroir-restaurant.com



IMT Welcomes Fruition, Table 6, Twelve and Masterpiece Deli Chefs for Summer Seafood Supper
Who: The Infinite Monkey Theorem (IMT), Fruition and Table 6

What: Summer Seafood Supper

Where: IMT Lot at 931 W. 5th Avenue, Denver, 80202; r.s.v.p 970-260-0710

When: Sunday, August 22, 2009 from 6-8pm

Cost: $50 with wine by the glass at $10 each

RSVP: 303.736.8376 or ben@theinfinitemonkeytheorem.com



About The Infinite Monkey Theorem:

Opened in 2008, The Infinite Monkey Theorem (IMT) is an urban winery located in the Santa Fe Arts District in Denver, Colorado. Housed in a Quonset Hut, IMT represents a counter culture in winemaking: no vineyard, no pretense and only the best grapes.

For more information: http://www.theinfinitemonkeytheorem.com



PACIFIC SALMON AND OREGON PINOT NOIR... A PERFECT COMBINATION
Chef Sheila Lucero & Ron Penner-Ash Present a Northwest Salmon Bake
WHO: Jax Fish House Denver

WHERE: 1539 17th Street, Denver CO 80202
WHEN: August 18th, 8pm

COST: $49 per person, call 303.292.5767 for reservations
WHAT: Northwest Salmon Bake, a family style dinner paired with the delicious Penner-Ash wines
DETAILS: Ron Penner-Ash – vineyard manager and ‘cellar rat’ for Penner-Ash wines in Willamette Valley Oregon, will be joining Jax Fish House Denver on August 18th to share his knowledge and enticing wines. Family style plates will stream out of the kitchen with Chefs Chris Cina and Sheila Lucero ‘manning the stoves’. Appetizers, salads, sides and starches will accompany glorious full filets of cedar scented NW Pacific Salmon in a multi-course, communal feast. Meanwhile Ron Penner-Ash will guide us through the Willamette Valley, showcasing the delicious differences between the various appellations of Oregon. It will be an intimate night, with many opportunities to ask questions, learn, and experience the wines of Penner-Ash in a whole new way. For more information visit www.jaxfishhousedenver.com


Restaurant Kelly Liken in Vail continues with their wonderful harvest meal special on Sundays, with a three course meal using ingredients from that days farmer market. Cost $45.00



Thanks for stopping by our Colorado restaurant and food blog if you know of any events we should include in here or just want to chat or leave a comment, just let us know here or at Jonathan or Barbara @milehigheater.com
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An evening at Restaurant Kelly Liken

Kelly Liken is one of the cheftestants on this seasons “Top Chef” and we were fortunate enough to get invited to her restaurant to see the chef in action. A trip to Vail, glorious weather and a fantastic restaurant, it was a great weekend.

We arrive at the restaurant and there’s Kelly greeting patrons at the door. That was quite a surprise. We expected to meet her at some point during the meal, but weren’t prepared to meet her coming in. Also her husband was the person parking cars, greeting guests, working with the wine, and basically seemed to have a hand in everything front of the house, and I must say he does a fantastic job as the experience over all was fantastic.








We are seated and the experience begins. Our server Rachel delivers the amuse bouche. It is a roasted corn bisque with fennel, blackberry, parsley and chive.



She says: This was a tasty start to the meal. The corn was crunchy and the flavors blended together beautifully. It smelled and looked fantastic.

He says: Rachel says corn bisque and I immediately have an inner sigh. My experiences with corn chowder, corn bisque, corn soup, creamed corn, well you see what the thread have in common. It left me with the overall feeling of blah with corn based food items, but boy was I wrong on this one. From the wonderful creamy texture of the bisque to the sweet notes the blackberry added this was a fantastic start to the meal.

Kelly has a special menu on Sundays. She visits the Vail Farmer’s Market and plans the menu around the ingredients that she purchases that day to take advantage of produce that is in it's peak of freshness.
We had the tasting menu, and we each picked a different item so we could taste everything on the menu.

Jonathan also did a wine pairing with his meal.
1st course wine: 2007 Canyon Wind, Sauvigon
2nd course wine: 2007 Sutcliffe, Merlot
3rd course wine: 2009 Jack Rabbit, Riesling

She says: Now you all know that I’m not a wine lover, but in small doses and paired with the right food they can be enjoyed even by those of us who don’t always enjoy.

He says: I have found myself to like some wines but in general the sommelier has to be darn good to get me to think the wine really enhances the meal.
Barb’s first course was Morales Farms roasted Beet Salad: “Sowing Seeds” tender lettuce, fines herbs, caramelized shallot crème



She says: My beet salad was delicious. The colors were sharp and inviting. The beets were fresh and crunchy and I ate every bite on my plate! I can't remember having beets as an adult as much as I did when I was younger, but I'm definitely having them again soon because this dish was delish.

He says: Ok, yes it was pretty but this is, the second time in a row something came out that I am normally not a huge fan of...beets. I think in general I am just going to have to throw out the whole preconceptions of dishes in general it seems lately every time I say to myself "hmmpf" I am not going to care for that .. I end up really enjoying it, and this was no exception. It was as tasty as it was good to look at but I guess it’s just the deep down meat loving man in me who has a hard time giving huge praises to a salad regardless of how good.

You will see Sowing Seeds several times in this menu, and we will talk a bit more about this later and a lot more in a blog entry along with a few questions for Kelly.

Jonathan’s first course was Miller Farms Spring Onion Vichyssoise: Spiced balsamic reduction, house made bacon crisps.



She says: This was good, but I was so engrossed with my salad, that I only had one bite. The presentation was beautiful.

He says: Woohahah! Soooo very happy Barb was engrossed in her salad as this to me was the star of the two dishes. The onions had a very light not overpowering taste like you get in some onion based soups where the onion jumps up and smacks you so hard in the taste buds you might as well just be eating raw onions. The bacon pieces added a very smoky flavor and really, how do you go wrong with bacon. The balsamic just topped it off with a little sweetness that made this dish just pop, I could of had another 2 servings of this, so as you might have guessed, I was not disappointed at all when Barb did not want more than a taste. The wine, a 2007 Canyon Wind Sauvigon had a nice flavor to it and seemed to go well with the courses but did not stand out other than being a wine that I liked which is something in itself.


There were three choices for the main course.

Pan Roasted Colorado Striped Bass: Morales Farms beet and potato gratin, wilted summer greens, warm bacon vinaigrette.

All Natural New York Strip Steak: Silky Miller Farms, carrot potato puree, sweet baby carrots, “Sowing Seeds” cabbage slaw.

“Sowing Seeds” Summer Squash Risotto: Brush Creek Elementary summer squash and cherry tomatoes, creamy basil drizzle, parmigiano-reggiano Because they wanted us to try everything; they brought us both a serving of the risotto.



She says: For me, I think the risotto was my favorite dish of the night. I've had risotto a couple of times before, and was just not impressed with the effort. I can not say that about this risotto. It was so creamy, the vegetables (squash, tomato and zucchini) were just the right size bite to mix in with the risotto. Yummy!

He says: Well here we have our first certifiable Mmmmmm! You know the one when you bite into something that is so darn good and a Mmmm just comes out involuntarily. The risotto was cooked to perfection, the fresh vegetables were fantastic and the overall flavor I can only describe as something you lust after days later. Had this been a small plates restaurant I doubt I would of ever made it past the Onion Vichyssoise and this risotto as I would of just asked for more of each. And as it turns out that would have been a mistake as for me the standout of the evening was yet to come.


Barb had the Striped Bass



She says: I was blown away by the beet and potato gratin. I would never have thought of those flavors together and it was wonderful. It was even better when you took a bite with the bass. Delicious! I still struggle with fish courses as I haven’t had a lot of them, but this one was fantastic.

He says: I also normally struggle with fish but I can appreciate some well prepared fish, this one was very well prepared and when I took a bite of just the fish I liked it, however when I took a bite that had all the components on it : a little fish, a little potatoe/beet gratin and a little sauce I was wowed. I have been looking over the blog and thinking back to past fish dishes we have had and I have to go all the way back to Le Bernardin before I can find a fish dish I liked as much as this one and that is high praise indeed.
Jonathan had the New York Strip Steak




She says: The carrot-potato puree was smooth and creamy. I could have had a plate of just that. The steak was cooked perfectly and tasted wonderful.

He says: The meat was well cooked and tasted good, the carrot-potato puree also was tasty and overall a good dish, but after the incredible fish and risotto this just did not stand out for me. The wine here, a 2007 Sutcliffe Merlot was good but did not really add much to either the fish or the meat, but as I have said before I am not a true wine person so it has to be an extremely good pairing for me to notice and in general has to be a very good wine for me even to like and I did like this one.

Kelly came out and talked to her patrons, stopping at tables, posing for pictures and even signing autographs. She was at ease and friendly. She stopped and talked to us for a minute and we talked about the Sowing Seeds program that she is working on with the Vail school district. They’ve created a garden at the school and some of the items on her menu came from this project. It was fun talking to her but it was awful hard not to bust into hundreds of Top Chef questions, as it was she seemed very down to earth and passionate about her cooking.

Dessert: Grilled Wynn Farms Palisade Peach, vanilla scented mascarpone cream, rich and moist yellow butter cake.
Kelly served the dessert course to us herself.




She says: This was light and airy and just the right size to end the meal. The peaches were grilled and warm, and the cake was yummy. I finished the meal and felt full, but not overfull which sometimes happen with several courses during a tasting menu.

He says. This is the season for fresh peaches here and Colorado and to have them used in such a light and tasty way was great. You left the desert still wanting just one more bite and I think that’s the way a good desert should leave you feeling. Sometime you leave a restaurant feeling like you’ve indulged too much and sometimes still feeling like you could have a bit more and sometimes you just leave and the meal does not really leave any impression on you other that filling a void in your stomach. As we were bidding Restaurant Kelly Liken goodbye I felt happy and satisfied both in the food and the experience as a whole. The wine paired with this one was the 2009 Jack Rabbit Riesling and it was a great addition to the course and seemed to even bring out further the taste of the peaches.



He says: Most meals we have had have a "miss step" some where something that though may be good just did not live up to the quality of the rest of the menu, here even though the meat dish did not soar it could not be called a "miss step" or really even close to one, and a meal with out a "miss step" is a incredible meal indeed.

If you happen to be in the Vail area I would HIGHLY suggest you stop at Restaurant Kelly Liken. I can almost guarantee you will leave the restaurant with a smile on your face and a full and happy belly!

Thanks for stopping by our Colorado based restaurant and food blog. We hope to have a post up within two weeks with a few questions we asked Kelly about her cooking and her restaurant.
We were contacted and invited by the restaurant and they did comp our meal (which we were very grateful), but it’s not expected on our part. I added this just so you know, we never write our review based on a free meal, we write what we truly felt about the food and sometimes we do have to slam the food (like the food at the Scottish festival).

Luckily, here there was no awkwardness here as the food was all fantastic. I just mainly wanted to add this bit to say not only to the people who read our blog, but also to anyone who may invite us out, that while its fantastic and greatly appreciated if you want to cover part or all of our meal it never affects what we say about the meal itself, good or bad. If you have any questions feel free to email us at jonathan or barb @milehigheater.com or just leave a comment here.



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Ian Kleinman and the Inventing Room

Hi all,

Just wanted to say a few things real quick about one of the most interesting chefs in the area, Chef Ian Kleinman. Ian previously worked at O’s steak and seafood and had a very cool molecular gastronomy meal which Barb and I still talk about nearly two years later. He has now started a catering business http://www.theinventingroomonline.com where he brings the magic of it all to you.

I can’t imagine anything much more fun than having Chef Ian create his dishes at a party whether it be his mixology, small plates station for adults, an ice cream station or all the way up to a full meal. Having seen and tasted his food and been to a program he presented, Chef Ian's "Inventing Room" can only make your event a knockout! Please take a look at our previous posts on Ian to see pictures to understand the great things he can come up with.

Harvest Week

Hi all,

One of the most exciting times of the year for Denver restaurants is fast approaching - "Harvest Week". Many Denver and surrounding areas take this week to focus on local foods and showcase the best ingredients the area has to offer. Every year we look forward to finding out what local chefs prepare during this week long event.

Harvest Week - is August 21-27, 2010. This week long event has over 50 member restaurants creating special menus celebrating Colorado products and producers.

Got to http://www.eatdenver.com/harvest-week to see which restaurants are participating.


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Old Chicago

Happy Wednesday!

We were invited to Old Chicago to try their new summer treat the "Pizzini". The "Pizzini" is only going to be available until August 15th. It's on the menu for the summer to give you a lighter meal. Now's the time to get to Old Chicago.




There are six "pizzini" styles to partake of:
1) Spinach & Feta

Baby spinach, red onions, Feta crumbles, mushrooms, green chilies, roasted garlic, diced tomatoes, oregano spice and melted Mozzarella cheese. Baked and topped with marinated tomatoes and Feta cheese crumbles. Add chicken for just a bit more.

2) Hot Sicilian

A blend of pepperoni, salami, smoked ham, Parmesan garlic dressing and Mozzarella cheese wrapped and baked golden brown. Topped with pepperoncinis and green onions.

3) BBQ Chicken & Bacon

All white chicken breast tossed in honey chipotle BBQ sauce, smokehouse bacon, green chilies and red onions baked up with melted Cheddar and Mozzarella cheeses. Topped with a tangy pickle onion relish.

4) Grilled Steak & Mushroom

Grilled steak strips, sliced mushrooms, red bell peppers, red onions with fresh basil and Mozzarella, Parmesan and Ricotta cheeses. All wrapped and baked up golden brown, topped with a zesty red pepper relish.

5) Sausage & Meatball

All-beef meatballs, Italian sausage, green peppers and onions, crushed red pepper, our signature marinara sauce and Mozzarella cheese. Baked and topped with melted Mozzarella cheese, marinara and a sprinkle of Parmesan.

6) Chicken Florentine

A delicious blend of seasoned chicken, green onions, roasted garlic and layers of baby spinach and Mozzarella cheese. Baked up golden brown and topped with marinated Roma tomatoes and Parmesan cheese.

We were greeted by the manager Brandy, who let us know that we would be trying 4 of the 6 "pizzini's".

Jonathan picked the Hot Silician and the Chicken Floentine
Barb picked the Grilled Steak & Mushroom and the Sausage & Meatball

Let the tasting begin!


She says: First off, the "pizzini's" looked beautiful. Nice golden crust, and topped with fresh ingredients. I tried the Sausage & Meatball first. It was very tasty, with lots of cheese and sauce. All of the "pizzini's" are served with Wonton Chips dipped in BBQ sauce. The Sausage & Mushroom was my favorite of all 4.

He says: Ok I love pizza in general and have a special fondness for calzones so when we were invited out here I was really looking forward to it. I do wish I liked beer because this place looked to be a beer lovers paradise with 2 full pages of different draft and bottle beers. Bet this place gets lively during football season with all the tvs and beer available.



In general when I take a bite into a pizza I get the burst of flavor of the cheese and the sause but most of the other ingrediants just kind of are a side show, the first thing I noticed when biting into the meatball pizzini was that you actually got a big burst of meatball flavor along with the cheese and other ingrediants which I really liked seemed to combine the best parts of a pizza and a meatball sub , yummm.

Next up was the Steak & Mushroom

She says: Again, beautiful crust (and I love crust). This was my least favorite of the 4 we tried. It's not that it wasn't tasty, it just tasted like the topping wasn't the right mix for the "pizzini".

He says: Well steak and mushroom, how could this not be my favorite ... well somehow it just wasn't. It was'nt bad, far from it but none of the flavors really jumped out at me at all, it was just kind of there. Luckily this is the only one of the 4 that we tried that I felt this way about.




Next up, Chicken Florntine.

She says: This was tasty, with a nice mix of chicken, cheese and onions. There was also spinach in this sandwhich (which I really don't like), but it was spread out enough to not be overpowering.

He says: Bah, I like spinach maybe not mounds of spinach by itself but mixed in to a dish or in a salad I like it alot. This was the first one I tried and it started me out with a very pleasant note. Once again, you got a burst of chicken flavor mixed in with a great sauce and of course cheese. This is the one I would come back for several times. Also want to take note of the "chips" they serve with these. They are fried wontons flavored with a barbaque taste. I like barbaque chips in general and these were darn good. Wish they sold these by the bag. I would be just fine having a large order of these with a coke and sitting back and watching a football game or something.





Last not least, the Hot Silician!

She says: Pepperoni! Smoked ham! Yum! This was my 2nd favorite of the night. The mixture of pepperoni, ham and mozzarella. It was a great flavor combination and a real treat.

He says: Ok, have you ever had a piece of pepporoni that was cooked really well and it fell off onto the plate by itself and when you ate it you got a huge burst of flavor. Biting into one of these is just like that, it slaps you in the face with the taste of pepperoni with each bite and to that I say hit me again :)






As we mentioned, these are only available until August 15th, and we recommend giving them a try. Thanks to Brandy the manager for this special treat. They have a meal deal going starting at $9.99. You get a salad, pizzini, and a dessert. Darn good deal that for most of us will mean lunch for the next day as well. We thank Old Chicago for inviting us over to give them a try. If you like pizza and calzones, I think you really would like these pizzinis.

Thanks again for visiting our Colorado based restaurant and food blog. Next up for us is Restaurant Kelly Liken in Vail. She is currently doing well in the show Top Chef and we are looking forward to seeing what her food tastes like in person. If you have any questions feel free to drop us a line here or at barbara or jonathan @milehigheater.com

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The Fat Duck

During our stay in London, we had the most wonderful opportunity to eat at the "Fat Duck". Jonathan had to make the reservation 2 months in advance, getting up at 3:30 am Colorado time to call the restaurant when they opened. It was well worth it.

We had to go to Paddington Station to get a ticket for the train to Bray where the restaurant is located. What a busy, bustling place Paddington is! We arrived in Bray, and had to take a taxi to the restauant. Talk about a drive. Small winding roads that seem to lead to nowhere, when finally we come upon a non-descript place where inside a fiesta of flavors was about to begin!



There were probably 12 tables in all. A small but lovely little place. A fireplace near the front door. A staircase leading to the restrooms. We could see through the kitchen from where we sat. The magic was about to begin.


Our first course was "Lime Grove". Nitro poached green tea and lime mousse.

Jonathan: Right after they placed down the food they sprayed a small mister above our heads that had the smell of lime this was our introduction to the showmanship and food the Fat Duck is famous for.

Barb: This was meant to be eaten in one bite and melt in your mouth, but I just couldn't shove the whole thing in my mouth!



Next on the menu was "Red Cabbage Gazpacho". Prommery grain mustard ice cream.



Barb: I am not a big fan of mustard, but pleasantly surprised to like this.
Jonathan: Ok the only thing I could think of was cabbage and ice cream mmm well okay, but after my first taste I was sold it was a great dish.

Next up: "Jelly of Quail, Crayfish Cream". Chicken liver parfait, oak moss and truffle toast.



Jonathan: Here another bit of theater took place they poared hot water onto a moss coated container and a steam arose that put out a smell that reminded you of being out in the woods. To top that off before you took a bite of your food they asked you to put in this little thin strip breath mint that had the strangest taste if I had to describe it, I would call it a woodsey oak flavor.
The food itself I thought was very good when we started it but as you ate more and more it became too rich then just to much. Some flavors are best in moderation.

It was followed by "Roast Foie Gras". Cherry puree, braised Konbu and crab biscuit.



Barb: We had our first experience of Foie Gras at Per Se in NYC and have enjoyed it ever since.

Next was "Mock Turtle Soup" - Mad Hatter Tea.







Barb: This was an incredible presentation. Inside the cup, there looked to be a gold pocket watch or locket. Once the water was poured in, it dissolved into a tea with gold leaf.

Jonathan: Inside the bowl you poured the broth into looked to be little mushrooms and such but they were not, I am not sure how they constructed this little thing but it was just way cool.

Next up was "Sound of the Sea".



Barb: Now this, was an amazing course. You recived the dish, which looked like a beach scene. Sea foam rising off what looked like sand. You were given a shell and inside the shell was a small Ipod and earphones. You inserted the earphones and listened to the sound of the sea as you ate, enhancing the experience. The fish was delicious and the "sand" was not sand at all.

Jonathan: the sand was tapioca and all in all this dish was probably the most incredibly constructed dish I have ever experienced. Really the meal so far has been so far over the top presentation it left you with the feeling you were at a theater not a restaurant.



The next course was "Salmon Poached in Liquorice". Artichokes, vanilla mayonnaise, trout roe and Manni olive oil.



Jonathan: The flavors here were very strong and so odd to get a strong liquorice flavor with fish to this day I am not sure about my feelings on this one.

At this point, you don't think you can eat anymore, but there are still several courses to go.

Next course: "Powdered Anjou Pigeon". Blood pudding and Confit of Umbles.



Jonathan: BLOOD PUDDING......RUN...well that was my first thought but just as in another restaurant we tried pickeled herring I went ahead and gave it a go and you know all in all it was pretty darn good.


Next up was "Taffety Tart". Carmelized apple, fennel, rose and candied lemon.



Jonathan: And the deserts begin mmmm and this was a great start with a interesting that seemed both light and gummy at the same time.

The next course was very interesting as well. "The Not-So-Full English Breakfast". Parsnip cereal, nitro-scrambled egg and bacon ice cream, with Hot and Iced Tea.







Barb: Oh my! This course was a delight in presentation and taste. You recieved a box of Parsnip cereal which was really good. Then the server began preparing the nitro-scrambled egg. This was showmanship at it's best. He told a tale while he cooked the egg.

Jonathan: The story the man told was about chickens that have been fed on bacon to give there eggs a bacon like taste, the he proceeded to crack open the egg and add the liquid nitrogen table side and out came this wonderfull ice cream that looked like scrambled eggs and yes had a light bacon taste, and even though even I a true bacon lover was thinking (bacon ice cream that just may be too much) it turned out to be fantastic

Barb: This was served with a Hot and Iced Tea drink that was simply mind-boggling as when you sipped it, you tasted both hot and cold. It was a mind teaser and it was delicious.

Jonathan: Ok this was just wrong and I kept sipping at it how the heck can something taste piping hot when it enters your mouth but the time you swallow it feels as cold as a slushie. If any one knows how he does this trick please let me know.




Just when you thought it would never end, out came "Chocolate Wine Slush" with Millionaire shortbread.



Jonathan: First a tea that turned out to be as cold as a slushie, then a slushie that tasted like chocolate at this point my taste buds were confused as all heck but happy :)

A picture frame was then given to us which contained "Wine Gums" laying out the Historic trade routes of Britain. There were 5 different gums that tasted like Mead, Cognac, Madeira, Sherry and Rum. Yum!



Last, but not least we received a little goody bag from the "Sweet Shop" and was sent on our way. Also included was a sealed envelope with the menu. Sated and happy to experience one of the best restaurants in the world.




Jonathan: All in all I would say this was the most entertaining meal I have had and probably engaged more of my senses at one time then anything ever has, but as far as taste it was in the top 10 but was not as good as say Per Se but so very worth the experience.

Thanks for stopping by our Colorado based restaurant and food blog if you have any questions or comments feel free to contact us here or at jonathan@milehigheater.com or barb@milehigheater.com


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It's Been Awhile.....

Sorry we haven't added anything in such a long time. The economy is partly to blame as we slowed down a lot from visiting some really nice places. But, we do have a few places still to get to, so please keep visiting and soon. I will be trying to load pictures from our Europe trip which included visits to St. John in London, The Fat Duck in Bath, England and Dalhousie Castle in Scotland.

Also, I'll let Jonathan tell his tale of the "calzone" in Paris! You won't want to miss that one.

Will be working away this week and trying to get something up.

Thanks for your patience!

Barb