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:







RESTAURANT KELLY LIKEN LAUNCHES “BITES AND FLIGHTS NIGHT,”

EVERY TUESDAY, STARTING NOVEMBER 9 THROUGH DECEMBER 20, 2010



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

970.479.0175




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
303.442.6966



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:
A LOCAL CELEBRATION OF WORLD CLASS DINING
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
http://www.firstbiteboulder.com/

This is a great time to try out that restaurant you have been dying to try!


November 18th!
http://www.celebritycheftour.com/events/denver.html

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.

GUEST CELEBRITY CHEF - Matt Selby
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.

GUEST CELEBRITY CHEF - Alex Seidel
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.

GUEST CELEBRITY CHEF - Michael Ginor
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

A Visit to Fruition Farms with Chef Alex Seidel

Hi all,

A few weeks back I went down to meet Chef Alex Seidel of Fruition Restaurant (http://fruitionrestaurant.com/) at his farm and sheep dairy. These days “locally grown” and from the farm ingredients are all in vogue and many restaurants in the area boast of using them. However, very few actually have gone so far as to open their own farm to ensure they get exactly what is needed in their restaurant at the peak of freshness and Chef Seidel is one of them.

When I was heading down there I had in mind that he was doing goat's milk cheese, which I was pretty excited about having tried several varieties before. But, I was surprised to find out when I got there that I was mistaken, and it is sheep’s milk cheese he is making. Which, after getting a bite of his freshly made ricotta chesse was very happily surprised by. I asked him why sheep and he let me know that they have a much higher fat content in their milk (8 percent vs 2-3 percent) and that makes a better cheese). He had just gotten the sheep in the week before and already he had begun making ricotta and hopes to make some hard cheeses in the near future.

While he was walking me around the farm, I was amazed at how much work had been done. Most chefs don’t have tons of time really away from the restaurant in the first place, but the amount of work that has been done there at the farm just makes me think the man must never sleep. When I mention this, Chef Seidel quickly mentions that he has had a lot of help from his sous chef and friends and even crews from different restaurants in the area have come down to lend a hand. To give you an idea of the work involved the dairy just a few months ago was a bare bones structure with dirt floors. Now it is fully tiled with a fairly ingenuous milking station and a sterile fully tiled room set up to make the cheese in as well as 2 aging rooms. Considering they did all the work themselves it is pretty amazing.





When we arrived, the first thing we did was go over to the two “covered” growing areas which are flanked by a cherry tree and black berry bushes. I put covered in quotes as currently they are not covered at all as a 90 plus mph wind storm ripped the covers right off them earlier this year. Still there are several varieties of vegetables growing. Another thing I found pretty cool is none of the people working the farm have any farm experience prior, as they all come from culinary backgrounds. So you can tell a lot of work has gone in to get the necessary knowledge to make this work.






Next stop was the barn which they also had to redo the outside of and a lot of the inside as it had fallen in to disrepair. Inside is a chicken coop with several different types of hens and roosters from which Chef Seidel gets his eggs. And of course sheep, which milled around eating a bit. I asked Chef Seidel why he decided to make the farm and besides for of course wanting to use the freshest local ingredients he could, he also said it was a chance for continuing education for the community (he had a Denver school class come down and interact with the animals and dig up some root vegetables) but also for him as a chef.





After the barn we headed over to the greenhouse where just a huge amount of micro greens were being grown. It was a lot of fun going through there and sampling a few of them. The farm supplies 40 different local restaurants with their greens. After this it was into the dairy to watch his cheese maker working on the latest batch of ricotta. The ricotta that comes from his restaurant can be found at many local restaurants. In fact, I ran across some at Argyll restaurant just last week.






What lies ahead? Well, he is planning to get some tables and cooking areas set up to have farm dinners in the future and hoping also to increase the varieties of vegetables and cheese he is making. If you have not yet had a chance to give Fruition a try I would highly suggest you do soon.

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

News bits

Hi all

Running a bit late on our weekly posting due to a few life issues. We will have a post up tommorow about our trip to Fruition farm. I Also wanted to say if any would like to join us at one of outings to a restaurant just drop us a line. Next month we are heading out to Cholon Bistro.

Here is a press release we were sent thought we would pass it along.


ROCK BOTTOM SERVERS TO DONATE 100% OF TIPS FOR DENVER’S HOMELESS COMMUNITY!








(Denver, CO) October 21, 2010 – Rock Bottom Restaurant & Brewery, located at 16th & Curtis in downtown Denver, will be hosting a DAY OF TIPS on Thursday, November 4, 2010. Tipped employees will be donating 100% of their tips from their shift to Rock Bottom’s Thanksgiving Gathering!

DAY OF TIPS will take place all day on Thursday, November 4th. Guests can dine for a great cause – helping to feed individuals and families in Denver’s homeless community! “We look forward to this event all year long and we work all year long to make sure the Gathering is a special day to for our guests.”, says Melanie Keller, General Manager for the downtown Denver Rock Bottom.

In addition to the DAY OF TIPS taking place, Rock Bottom will also be celebrating 19 years of Cheers that night! Their Anniversary Ale will be tapped at 6 p.m. and they will serve free pints of Anniversary Ale until 6:30 p.m.

Rock Bottom’s Thanksgiving Gathering takes place on Thanksgiving Day. The restaurant is closed to the public for the day, but their doors will be open to feed a traditional Thanksgiving meal to individuals and families in the homeless community.

Tipped employees wanted to help raise money for the Thanksgiving Gathering. While many Rock Bottom employees will also be donating their time to ensure Rock Bottom’s Thanksgiving Gathering is a success, money is also needed to purchase the many things required to make Thanksgiving a memorable day for those in the homeless community. To donate to Rock Bottom’s Thanksgiving Gathering, please call Rock Bottom at 303-534-7616 and ask to speak with Melanie Keller.

In addition to the Thanksgiving meal, gift bags will be handed out to every person who dines at Rock Bottom on Thanksgiving Day.

For questions or more information on Rock Bottom’s DAY OF TIPS, please call Melanie Keller at 303-534-7616 or Dawne Hostetter at 303-478-9671.

About Rock Bottom Restaurants, Inc.



Rock Bottom Restaurants, Inc. currently employs over 6,800 nationwide. It owns and operates 102 restaurants across the United States - 64 "Old Chicago" restaurants and 38 brewery concepts operating under the names "Rock Bottom Restaurant & Brewery," "ChopHouse & Brewery," and "Walnut Brewery". The Company also operates two Sing Sing concepts, an entertainment venue featuring a dueling piano bar in a club setting.

It has franchise partnerships under its Old Chicago brand that account for 37 locations; three locations under the Rock Bottom Restaurant & Brewery brand and one ChopHouse location.

In 2000, the Company formed the Rock Bottom Foundation, a 501(c) (3) non-profit entity. The Foundation's primary focus is to make a positive impact on the issue of hunger within its communities, help its teammates in crisis, and inspire a culture of giving and volunteerism.

The Company’s annual sales in 2009 were $304 million. Projected sales for 2010 are $303 million.

All of Rock Bottom's restaurants are casual dining establishments featuring excellent service, high-quality, moderately priced food and a distinctive selection of micro-brewed and specialty beers served in a comfortable, hospitable atmosphere.

A Talk with Chef Bob Blair of Fuel Cafe

Hi all,

This week we post a few questions we asked Chef Bob Blair of Fuel Café after our dinner there with Hush Denver.


1. What attracted you to cooking?

Process of elimination and stubbornness. I thought I was always supposed to go to college. I failed miserably as a student. I am actually pretty smart, I just hate to study. After being in college for 7 years without a degree, I finally quit school and started waiting tables and cooked for friends and family. I was catering a few parties from my home when a friend said his dad wanted me to move out of Colorado and open a restaurant for him. I had no idea why someone who never ran a restaurant would be asked to do it now. He said, I have seen your work ethic and the way people react to your food. That is all I need to know that you have some serious potential in a kitchen.

The stubborn side of me would never let me listen to my Mom or old girlfriends when they suggested I go to cooking school, or try cooking as a profession.
They eventually wore me down though.

2. What is the philosophy behind your cooking, or in your kitchen?

Never be afraid to try something. Always be fearless about new techniques, cuisines and especially about contributing ideas. Everyone in the Fuel kitchen has to come with ideas. Just dont take it personally when we shoot them down. We are always trying to bring something interesting to the table, try not to bring trends, or the same old same old.

3. What is the biggest influence on the way you cook?

Sentimentality. I selfishly cook to transport myself to Italy, Spain, France, or my Mom's kitchen. I dont get to travel much these days, so I cook to take myself there. My parents died about ten years ago, and I always have something on the menu that reminds me of them.

4. Is there a chef living today you would like to work with? and why?

Pep Manubens of Cal Pep in Barcelona. He cooks the purest Spanish food I have ever eaten. My wife and I honeymooned in Spain. We spent our first few days in Barcelona, and went to Cal Pep. It was amazing. We then traveled up north to San Sebastien and when we came back to Barcelona, we went straight back to Cal Pep. He is probably 65 years old now and still works the bar, waiting on customers and cooking at the bar too. I will never forget the baby squid with lentils, cooked in squid ink. One of my most powerful flavor memories.

5. Is there a particular ingredient you like to cook with more than others?

Whatever I did not cook with yesterday. I hate leftovers, I hate cooking the same thing day after day. I always want to cook something new and interesting.

6. If stuck on a desert isle and could have one meal from then on out what would it be?

Homemade pasta with Ragu Bolognese

7. Is someone asked you for two Colorado restaurants to try other than your own what would you suggest?

Z Cuisine and Six 89 in Carbondale

8. How about one restaurant any where in the world?

Arzak in Spain. Most people think Ferren Adria started the contemporary Spanish movement. Juan Marie Arzak came first. Ferran Adria may have taken it to a whole different level, but Juan Marie is the man.


9. What do you think about the Hush dining concept of going to different location types for their meal events?

I love Hush. I dont like going back to the same restaurant on a regular basis, I hate eating the same thing day after day. Hush is ideal for me. I love the mystique, the surprise, and especially the willingness of the guests to trust us as cooks, and Phil and Chance, and their crew to prepare an experience for you.


Thanks for visiting our food blog. If you have any questions, you can leave comments here or email us at jonathan or barbara@milehigheater.com.

Events October 11-November 8

Hi all
Here is the things that are going on in the next month


Restaurant Events October 11- November 8

Beatrice and Woodsley: Denver http://www.beatriceandwoodsley.com/
We have created an evening to celebrate the enchantment of the night... Things may go "bump", things may cause fright. Rest assured that everything will be as perfect as can be made by candle light. Expect an evening of uncommon cuisine and peculiar service. Lanterns will flicker fleeting shadows of the unnatural as you dine with your friends closely entwined in the cellar that is home to our immortal wine... Menu
6:30 p.m. October 28, 2010
Intimate community seating in the wine cellar
$48 prix fixe provisions alone;
$72 prix fixe provisions and selected potations
~Gratuity Included~
Seating is limited; Reservations Required... 303-777-3505

Chimney Park: Windsor www.chimneypark.com CHEESE and WINE TASTING - LAST SUNDAY OF EVERY MONTH
Join us for this fun and educating event! We pick a region of the world, 4 wines, 4 cheeses and you come enjoy! "Head Cheese" Chef Jason Shaeffer shares his "cheesy" knowledge and the rest of the staff "whines" about wines! The cost is $25 per person; you receive a glass and start sampling! We ask that you arrive between 5:30 and 6:30 PM...there is not an "ending time". Call for more information 970-686-1477.

Ian Kleinman: www.food102.blogspot.com As the seasons are changing, our plan for the cart will continue into the winter at the Colorado Convention Center. We will be setting up for our first convention on October 18, 19, and 20th.
Kelly Liken: Vail http://www.kellyliken.com/ Extreme Dining" - A tasting Event By Reservation Only
10.02.10
"Taste of forbidden love" - Romantic Dinners, Celebrated wine and spirits of the past
10.04.10 - 10.09.10
"Kids Corner" Dinner and Dessert Creation Station
10.08.10
"Taste of forbidden love, Night Out" - Romantic Dinners, celebrated wine and spirits of the past.
10.09.10
For more details on any of these events visit http://www.kellyliken.com/events

Mizuna: Denver http://mizunadenver.com/ Various cooking classes


Sugar beet: Longmont http://www.sugarbeetrestaurant.com/ None listed as of 9/28

Terroir Longmont www.terroir-restaurant.com/
Thursday, October 14 at 6:30 p.m.: Hard Apple Cider Dinner - Please join us as we welcome local cider apple afficionado, Dick Dunn, of Talisman Farms and enjoy five courses of autumn themed cuisine paired with four hard apple ciders from around the world. Mr. Dunn will provide us with a tasting of the cider apples he grows at his farm in Hygiene, as well as share his wealth of knowledge on this topic. Tickets for this event are $45 per person excluding tax and gratuity. Seating is community style and is limited to 15 guests. To make a reservation, please call Melissa at 303.651.0630.

Wednesday, October 20 at 6:30 p.m.: Please join us as we welcome Upslope Brewing Company of Boulder, Colorado. We will be featuring their Pale Ale and IPA, and also their soon-to-be-canned Brown Ale. Tickets for this Community Beer Social are $25 excluding tax and gratuity. To make a reservation, please call Melissa at 303.651.0630.

Sunday, October 31 at 5 p.m.: Celebrate Halloween at Terroir! Enjoy a five course Pumpkin themed wine dinner...reservations can be made by calling 303.651.0630.

November 12-20: Join us for First Bite Boulder! Enjoy three courses from a special, limited menu for $26 excluding tax and gratuity.



Cooking classes are offered at Terroir each Saturday morning from 9 a.m. until noon. Classes are taught by Executive Chef Tim Payne and are limited to four students, thereby providing a hands-on experience for all. Classes cost $65 including all supplies, lunch, and a $10 gift certificate to Terroir. For a complete listing of scheduled classes, please call Melissa at 303.651.0630


Food events/ festivals

October 19th from 5-8pm.Twisted pine Brewery is hosting Streat Chefs for a very unique beer dinner on Tuesday,October 19th from 5-8pm. Streat Chefs will be cooking up a variety of dishes using Twisted Pine Beer. They've got 18 draft beers to choose from so we should get some really interesting dishes.

About Streat Chefs:

The Streat Chefs menu is inspired by street food found across the globe, from alleyways in Bangkok to sand pits on the beaches of Mexico. What makes this kind of food special is the passion, flavor and uniqueness that can only be found on the street, where real life happens.

Streat Chefs founder, Hosea Rosenberg, winner of Top Chef Season 5 is constantly researching new food trends as well as local flavors in order to bring them to the street!

###


October 21;
9HealthFair and EatDenver have partnered to present the second annual "A Saucey Affair" held Thursday, Oct. 21 from 6-9pm at Infinity Park Event Center in Glendale. Chefs compete for "Boss of the Sauce" in the People's and Judge's Choice award categories and offer tastings of their accompanying dishes. Participating restaurants include Black Pearl, Elway's, Encore on Colfax, Jonesy's Eat Bar, Locanda Del Borgo, Opus Restaurant, Root Down, Snooze, Steuben's Table 6, Tarbell's SouthGlenn, The Avenue Grill, The Crushery, Vesta Dipping Grill and Wynkoop Brewing Company.

Tickets are $65 and entertainment will be provided by Hazel Miller. Proceeds from the event support 9HealthFair's volunteer-run free and low-cost health screening and educational programs.

For more info, please see attached or visit www.9HealthFair.org.

We're also doing a four-course vegetarian beer dinner on Saturday October 23rd at 6:30pm at the Gindi Cafe in Boulder. Here is a look at the menu:


First Course - Spanakopita Pinwheels

Sauteed spinach and onions, layered with Phyllo dough and Feta cheese, rolled and baked until golden brown. Served with a side of yogurt and sliced cucumbers.
Paired with Billy’s Chilies, a light brew infused with a variety of peppers.

Second Course - Spring Mix Salad

Organic spring mix with shredded carrots, cucumbers, sesame seeds, and our house balsamic vinaigrette.
Paired with Hoppy Boy, an India Pale Ale balanced with a malty sweetness.

Third Course - Oven Roasted Squash

Butternut squash stuffed with orange-ginger brown rice and pine nuts, roasted until tender. Served with a side of caramelized oranges sprinkled with nutmeg.
Paired with Pearl St. Porter, a Baltic porter celebrating Boulder’s 150 years.

Dessert Course - Chocolate Duo

Chocolate Mousse - our hand rolled tart shells filled with fresh chocolate mousse.
Chocolate Truffle - a traditional chocolate truffle dusted with Ghirardelli cocoa.
Paired with Espresso Stout, a smooth stout balanced with an earthy espresso.







October 22-23rd

Wine In The Pines 2010: Event October 22nd & 23rd. Keystone Colorado
Wine In The Pines 2010: Event October 22nd & 23rd. Keystone Colorado
This year the Wine In The Pines celebrates the wine and work and wines of Francis Ford Coppola. The theme of this two day event is based on one of Coppola's most popular films Godfather. The event draws guests for coast to coast.

Click Here To Visit The Francis Ford Coppola Winery.

The event opens Friday October 22nd evening at the Keystone Ranch Restaurant with the legendary Winemaker's Dinner with a menu designed by Head Chef Jason Kassib, that is sure to be a show stopper.

On Saturday October 23rd the Keystone Conference Center will swing into action when the ballroom doors open at 6pm until nobody is left standing! The International Wine and Gourmet Food Tasting this evening will host more than 500 international wines, gourmet food from seven of Keystone's top restaurant, live music featuring; The Jerseys.

Guest are welcome to wear "Godfather attire (but leave the Tommy gun at home), black tie as always is a safe way to go.

It's advised to purchase tickets in advance to ensure your spot for this historic event.
Click Here For Ticket Information
Prices range from $100.00 to $350.00 depending on the package you prefer.



October 23rd
The Board of Trustees and Friends of the Colorado Music Festival & Rocky Mountain Center for Musical Arts cordially invite you and your friends to attend

FEAST FOR THE SENSES 2010 - FESTA ITALIANA
to benefit the Colorado Music Festival &
Rocky Mountain Center for Musical Arts
Saturday, October 23, 2010, 6:00 p.m.
At Laudisio Ristorante Italiano
1710 29th Street, Boulder

• Fine wines & passed hors d'oeuvres followed by a gourmet family style Festa Italiana
• Silent & Outloud auctions with wonderfully new and unusual items including unique vacations,
rare wines, luxury services, outdoor adventure activities and more • Gary Corbett, auctioneer
• Musical entertainment • Semi-formal dress

Again this year, Antonio Laudisio will delight our palates with his handcrafted food, paired with fine wines. The voices of Ashraf Sewailam and Sarah Barber will welcome guests and entertain between courses. Taking into consideration the layout of this wonderful restaurant, the auctions have been redesigned for more fun AND more elbow room!

Space is limited and we expect it to sell out quickly. Please RSVP by October 11th to receive the early registration price of $175/person - $200/person after October 11th.

Reservations can be made online at www.COmusic.org/goto/FFS or by calling the CMF office at 303.449.1397.　


Novmeber 4
The Omni Interlocken Resort, Broomfield, CO
THE TASTE OF ELEGANCE" CHEF'S FOOD & WINE COMPETITION & WINE AUCTION
Thursday November 4, 2010, 6 to 9pm,
The Mile High Station, Denver, CO
Ticket Cost: $100 per person
This amazing event is limited to 400 tickets.
The "Taste of Elegance" Competition pairs Gold Medal wines from The Denver International Wine Competition, with some of America's most creative chefs. While the event is sometimes referred to as "Iron Chef meets wine", participating chefs have no secret ingredient. They are assigned two gold medal wines (white & red) one week before the competition. Chef's are provided with sample bottles to taste and develop their custom paired dishes.
On event day, the participating chefs will create custom paired dishes, served in appetizer portions. Representatives from the assigned gold medal winery will pour wine samples alongside the chef's food table.
A panel of notable food and wine critics/experts will taste each culinary creation with its assigned wine.

shhh!... The Hush secret revealed

Well, the secret was revealed last night when we went to our Hush dinner. Last Wednesday, Jonathan got an email about where we would be going. We ended up at the Fuel Cafe. But, we did not eat in the Fuel Cafe. We ate outside where a table was set for 85 people. We were surrounded by the Fuel Cafe garden and railroad tracks and an open field. You might say, "railroad tracks" how odd, but I must say that it gave the outdoor setting a rustic feeling as the trains went by. We thought we might get rained out, but once the storm cloud dropped a few raindrops, it moved on and the night became a lovely evening making new friends, eating wonderful food, listening to a fantastic guitar player, and sharing tales with new people.

Here are a few pictures of the area where we were:







We were served four different appetizers: Raw Scallop marinated with Ouzu Citrus, Cilatro and Beet Chips.

He says: Ok, not sure about this one. It had a nice citrus taste with a spicy kick at the end but something about the slippery rawness of it just did not go well. It was ok but don’t think I would want it again.

She says: I'm allergic to scallops...so I passed.

The next appetizer was a Harissa Fritter with Harissa Aioli and Anchovy.

He says: The small fish sitting on top of the fritter really threw me off but the smell was amazing and then when you take a bite… YUM!!! Just an incredible mix of flavors I quickly looked over almost hoping the anchovy would make Barb pass on hers but..

She says: Anchovy?? Ewww....but decided to be brave and give it a try. The anchovy was cold and the fritter was hot and crispy and gooey, so the mixture of the two was good. You didn't get an overwhelming taste of anchovy, because they blended so well together.

Our third appetizer was an cooked oyster.

He says: Ok, to be honest when I saw the oyster shell I was nervous, as you may have guessed from my comments on the scallop I am not a huge fan of slimy lumps of fish meat. However I was very happily surprised by this creation which had a wonderful texture and a taste that made me sit up and look for more. Once again I looked over to see if Barb had wimped out and not eaten hers but no she saw the oyster shell and passed altogether, so I couldn't steal hers....sigh.

She says: OK, I wimped out on the oyster. I can only be so brave in one night. I just didn't think I could do it. But after what Jonathan said, I wish I had been brave! hehe

Our last appetizer was Peach wrapped in Prosciutto.

He says: Well, I can’t really add much that the picture doesn’t say for itself. A perfectly ripe peach and an incredible prosciutto, if your mouth isn’t starting to water looking at this nothing I can say could sway you.

She says: This was yummy. One quick bite of sweet peach and savory ham.


Course 1: Ajo Blanco Soup with Striped Bass, Membrillo, Avocado Ice cream, Tobiko, Chive. Wine pairing was Jean-Babtiste Adam - Riesling Reserve.

He says: Seriously? Fish avocado ice cream soup? Reading this I knew there was just no way I was going to like this. WRONG - it was another major Yum, maybe even YUMMMY. This was an amazing dish, the tastes and textures were just so good that you wanted to hunker down and just eat the soup. I have had many soups at restaurants, some have been hits and some misses, but only a very few are something that I think back later and just crave. This is one of them.

She says: First off, I didn't know what tobiko was and found out it was Flying Fish Roe Caviar. This dish was delish. As we've mentioned many times you have to get a bit of everything on your spoon to appreciate the flavors together. Sometimes when you only get one or two components you don't understand the dish. This dish had it all, soft, hard, sweet, savory. Just a great combination of flavors.

Course 2: Tomato Confit, Bottarga, Purslane, Tomato Gel. The wine pairing was Three Rivers - Sauvignon Blanc.

He says: Hmmpff! It's tomatoes on a plate…oh boy. You may guess I am not a huge tomato fan, so this did not do it for me. But talking to several of the people around us after the meal, several of them said this was one of their favorites.

She says: I am not a big tomato fan, so this dish for me was not that memorable. The tomatos were beautiful and the purshane fresh from the Fuel Cafe garden was good, but overall, this just wasn't my favorite dish. But, the people around us who were tomato fans loved this dish.

Course 3 - Zucchini Linguine, Sea Urchin Sauce, Chicharrones. Wine pairing was Pepiere – Muscadet.

He says: Bite one, hmm, not sure about this one. Odd flavors that stick around a bit. Bite two, wait a minute did someone switch out my dish? I kind of like this. Bite three, mmmm I really like this. I don’t know why it grew on me so much but it really did. I'm so glad I gave it a second bite. At the end of the dinner I thought this actually was my favorite course, but I think the soup has left an over all bigger impression as time has passed.

She says: At first I was dreading the sea urchin sauce idea. But, once you started eating it, that dread went right away. The sauce was delicious, it smelled wonderful and tasted even better than I could imagine.

Course 4 - Halibut Cheeks, Beans, Rutabaga, Vanilla Garlic Ice Cream. Wine pairing was Guffens Heynen White.

Ok, was getting pretty dark now so the next two pictures are not great - sorry.

He says: Garlic ice cream…re-read course description. Yes, that’s what it says. First the avocado ice cream, and now this. I like ice cream, I really do, but this mad scientist of a chef puts things in ice cream I would not dream of even in a nightmare ... and I am so glad he does, because it just works. Everything blended well together, the flavors and textures to make a fantastic dish.

She says: I have to say that when we got to our fourth course, the sun had disappeared and the tiki torches and candles were not illuminating as much as they could have, therefore I have to rely on Jonathan's pictures to know what I ate! But, even though I couldn't see it, it tasted delicious. The beans were crisp and tasty blended in the vanilla garlic ice cream. The halibut cheeks were soft and melted in your mouth.


Dessert - Apple Confit Cake, Creme Fraiche, Caramel and Lemon Tuile. Wine pairing was Bonny Doon Vin Ferno.

He says: This was good, but not a huge standout for me. Probably because it was the end of a very filling meal. I remember thinking it was good but that’s all I can really report about this one.

She says: Again, I couldn't see what was on the plate, but I ate every bite! Crunchy and light and very fulfilling for the end of the evening.

We forgot to mention that we were served Champagne upon arrival, and we didn't say much about the wines, since neither of us are real wine drinkers - but the pairings went very well together. I think I was even a little tipsy by the end of the night.

And finally we will leave you with a picture of the chef from Fuel Cafe, Bob Blair and Phil Armstong, one of the two partners who put together the Hush events.


Thanks as always for stopping by our Colorado restaurant and food review and blog. If you have any questions or comments feel free to contact us here or at jonathan or barbara@milehigheater.com

hush releases the list for adventures in dining

Tickets Now On Sale for
"Adventures in Dining"


We invite you to join us at our mountain retreat for an overnight adventure in dining. Guests are asked to bring the following:

1)An appetite for adventure
2)An appetite
3)Appreciation for great food and amazing wine
4)Desire to get away from it all for 24 hours
5)A friend/spouse/lover/ to share your private jacuzzi with
6)Relaxed attitude
7)Desire to learn secrets from some of Colorado's top Chefs
8)Toothbrush, everyone hates morning breath

Featuring

Saturday October 23rd- Matt Jensen Chef/Owner of Mateo and Radda Trattoria in Boulder CO.

Saturday November 6th- Alec Schuler Chef/Owner of Arugula Ristorante in Boulder CO.

Saturday November 20th- Chef James Mazzio

Saturday December 11th- Chef Daniel Asher of Root Down Denver.

Check your stress at the door and let us take care of the rest...

Details given to our confirmed guests upon ticket purchase.


See you there




Tickets on sale NOW @ HushDenver.com
An email will be sent to this list only for first 48 hours, then opened up to entire Hush list.
Each experience limited to 6 rooms based on double occupancy queen (price the same if room is only occupied by one guest) Dates beginning the last weekend in October.




Eat Outside The Box.