Hi all
Was recently sent two bits of information about things going on with Terroir in Longmont and Elway’s in Denver and thought we would pass it along for any interested before we headed out on our trip
Take care everyone and talk to you late next month
Jonathan
Terroir Restaurant Announces Extension of First Bite Boulder Dinner Special
Monday, October 19, 2009
Longmont, Colorado
Longmont’s pioneering restaurant, Terroir, announces that it will extend the ever popular First Bite Boulder dining program from one week to two weeks. Participating First Bite Boulder restaurants offer a special dining option to diners from November 14th to November 21st. This dining option includes three courses for $26. Terroir will offer this option beginning on November 7th and continue this promotion until November 21st. This makes Terroir Restaurant the only restaurant in Longmont to extend this dining promotion for two weeks and one of the only restaurants among the First Bite Boulder participating listing of restaurants to do so. The announcement according to restaurant co-owner Melissa Newell is exciting for the restaurant. “First Bite is a great time for diners in the front range area. It provides a great venue for new diners to try several restaurants at an affordable rate and by extending the duration of the promotion, our restaurant can show additional diners what we have to offer. Affordable, local, and organically focused food in a sophisticated unpretentious setting.”
THE RITZ-CARLTON, DENVER AND ELWAY’S DOWNTOWN MAKE THANKSGIVING OPTIONS
EASY WITH SAVORY TRADITIONAL OR TURKEY TO-GO
Fall River Ballroom Thanksgiving Dinner
Held in the opulent Fall River Ballroom on the hotel’s Plaza Level, a traditional Thanksgiving dinner will include a gorgeous celebration of the season and family as the ballroom is transformed, complete with autumn décor featuring golden Aspen trees, pumpkins and foliage typically seen in Colorado. Executive Chef Andres Jimenez is leading his culinary team in creating a classic buffet-style dinner from 11:30 a.m. – 3:30 p.m. This celebration to kick-off the holidays will also boast a Dessert Design Studio, a showcase of decadent pastries crafted by Pastry Chef Leslie Ann Viets. What’s more, guests will receive a seasonal gift for attending. Reservations may be made by calling 303 312.3133. Complimentary valet parking included.
$65 per person/adults
$25 per person/ages 6 to 12
Complimentary – children under 6
ELWAY'S Downtown
ELWAY’S Downtown Chef Robert Bogart and his staff will serve up a gourmand’s Thanksgiving dinner from 11 a.m. – 10 p.m.; featured dishes in addition to the regularly offered brunch and dinner menus include: Leg and Thigh Turkey Confit, Roasted Turkey Breast, and Carved Ham. Diners can also choose from the following savory sides: Green Bean Casserole, Sweet Potato Casserole and Corn Bread Sausage Stuffing. Naturally, Thanksgiving would not be complete without Pecan and Pumpkin Pies. For guests who prefer the ELWAY’S brunch offerings, the restaurant will begin serving guests at 7 a.m. Reservations may be made by calling 303.312.3107. Guests of ELWAY’S Downtown always receive complimentary valet parking.
Turkey To-Go
This unique Turkey-To-Go dinner is perfect for those who want to enjoy a delicious holiday celebration without the stress, ready for pick-up with all the traditional Thanksgiving trimmings made by Executive Chef Andres Jimenez and the Ritz-Carlton culinary team. The following dishes are included: Sage Rubbed Whole Roasted Turkey, Roasted Garlic Mashed Potatoes, Cornbread Stuffing, Sherry Spiked Brown Gravy, Baby Vegetables, House Salad, Cranberry and Blackberry Relish, as well as Pumpkin, Pecan and Praline pies. $330.00, serves 6 - 8 people. Orders may be placed by calling 303.312.3133, by Noon on November 24th. All items are packaged cold in a self-contained carrying bag complete with reheating instructions.
Tuesday, October 27, 2009
Tuesday, October 20, 2009
Vacation
Hi all
Well our Vacation looms soon and we are very excited about it of course. We have managed to get reservations at 3 restaurants that should be interesting
1. The Fat duck: which was ranked as the number two restaurant in the world by www.theworlds50best.com www.fatduck.co.uk
2. The Saint John which has also seen a lot of praise for its food. www.stjohnrestaurant.co.uk
3. Pierre Gagnaire in Paris www.pierre-gagnaire.com which was ranked in the top 10 buy the same listing.
So these should be exciting and we look forward to sharing our experiences with you.
As always thanks for stopping by and if you have any comments or questions please don’t hesitate to leave a comment here or write us at either jonathan or barb @milehigheater.com
Well our Vacation looms soon and we are very excited about it of course. We have managed to get reservations at 3 restaurants that should be interesting
1. The Fat duck: which was ranked as the number two restaurant in the world by www.theworlds50best.com www.fatduck.co.uk
2. The Saint John which has also seen a lot of praise for its food. www.stjohnrestaurant.co.uk
3. Pierre Gagnaire in Paris www.pierre-gagnaire.com which was ranked in the top 10 buy the same listing.
So these should be exciting and we look forward to sharing our experiences with you.
As always thanks for stopping by and if you have any comments or questions please don’t hesitate to leave a comment here or write us at either jonathan or barb @milehigheater.com
Wednesday, October 7, 2009
Chef Eric Skokan
Hi all
Just wanted to make a quick note of the fact that Chef Skokan of the Black Cat one of our long time favorite restaurants here in Colorado has been invited to cook at the James Beard house! This is a huge honor and once again shows how his love of food shines in the kitchen as well as his use of food straight from the garden
Congratulations on this Chef Skokan!
For more info on this check out the Daily Camera article on 10-7 (www.dailycamera.com)
Jonathan and Barb
Just wanted to make a quick note of the fact that Chef Skokan of the Black Cat one of our long time favorite restaurants here in Colorado has been invited to cook at the James Beard house! This is a huge honor and once again shows how his love of food shines in the kitchen as well as his use of food straight from the garden
Congratulations on this Chef Skokan!
For more info on this check out the Daily Camera article on 10-7 (www.dailycamera.com)
Jonathan and Barb
Tuesday, October 6, 2009
Scottish Festival Estes Park
Hi all,
This is the second part of our experiences at the Estes Park Scottish Festival. We went up on Saturday morning and took the time to watch over all the colors and noises of the festival. We had a lot of fun watching the various activities and would recommend going up there just to see various events.
The first thing we ran into was some of the dogs warming up for the various competitions they have.
After that we spent some time watching the athletic events. It was amazing watching them pick up those huge logs and tossing them about.
Following that, as we were heading to meet my father, who was coming by to see things with us, we heard a dull thunder that kept rising in volume as we approached a few tents. Inside were the dancing competitions and wow, they were incredible moving and stomping around with a flash of color in their costumes.
And, of course the bag pipers were making music throughout the festival. We all very much enjoyed our time watching the dogs, pipers, and dancers, as well as the pretty darn cool games and we decided to go try the food. This is a carnival type event so we went to a few different vendors and snacked to try the wares.
The very first thing we tried was a Scotch egg.
A hard boiled egg, sausage wrapped and then deep fried. A yummy heart attack on a plate. This was really good and I truly enjoyed it and could have had one or more.
The second thing we ran into was a meat pie that came with mashed potatoes and peas.
This was decent. It had a nice amount of meat and a good taste and actually pretty good as far as festival food goes.
The next thing was a bread bowl full of Chili.
This was ok, considering the cold day, but to be honest the most that can really be said of it is that it was hot; the chili itself was fair, and the bread about the same.
Lastly was a Pasty from the same place the Chili bowl came from.
A pasty is a meat filled pie basically and normally very darn good. However in this instance, it was not. In fact, one bite is all we could do. The pasty was hard as a rock and tasted like cardboard and the inside was as dry as the same rock. This was just plain bad, bad for carnival food bad for dog food.
All in all I would encourage you to go to the fair, enjoy the festivities, they are well worth enjoying. Drink the beer (plenty of Guiness all around) and by all means go to the Scotch Tasting. It was great, but except for snacking (I still want another Scotch egg) don’t eat your meal of the day here go on into the town of Estes Park and come back for more of the fun.
Thanks as always for coming by our Colorado dining and food blog, If you have any questions or comments please let us know at jonathan or barb@milehigheater.com
This is the second part of our experiences at the Estes Park Scottish Festival. We went up on Saturday morning and took the time to watch over all the colors and noises of the festival. We had a lot of fun watching the various activities and would recommend going up there just to see various events.
The first thing we ran into was some of the dogs warming up for the various competitions they have.
After that we spent some time watching the athletic events. It was amazing watching them pick up those huge logs and tossing them about.
Following that, as we were heading to meet my father, who was coming by to see things with us, we heard a dull thunder that kept rising in volume as we approached a few tents. Inside were the dancing competitions and wow, they were incredible moving and stomping around with a flash of color in their costumes.
And, of course the bag pipers were making music throughout the festival. We all very much enjoyed our time watching the dogs, pipers, and dancers, as well as the pretty darn cool games and we decided to go try the food. This is a carnival type event so we went to a few different vendors and snacked to try the wares.
The very first thing we tried was a Scotch egg.
A hard boiled egg, sausage wrapped and then deep fried. A yummy heart attack on a plate. This was really good and I truly enjoyed it and could have had one or more.
The second thing we ran into was a meat pie that came with mashed potatoes and peas.
This was decent. It had a nice amount of meat and a good taste and actually pretty good as far as festival food goes.
The next thing was a bread bowl full of Chili.
This was ok, considering the cold day, but to be honest the most that can really be said of it is that it was hot; the chili itself was fair, and the bread about the same.
Lastly was a Pasty from the same place the Chili bowl came from.
A pasty is a meat filled pie basically and normally very darn good. However in this instance, it was not. In fact, one bite is all we could do. The pasty was hard as a rock and tasted like cardboard and the inside was as dry as the same rock. This was just plain bad, bad for carnival food bad for dog food.
All in all I would encourage you to go to the fair, enjoy the festivities, they are well worth enjoying. Drink the beer (plenty of Guiness all around) and by all means go to the Scotch Tasting. It was great, but except for snacking (I still want another Scotch egg) don’t eat your meal of the day here go on into the town of Estes Park and come back for more of the fun.
Thanks as always for coming by our Colorado dining and food blog, If you have any questions or comments please let us know at jonathan or barb@milehigheater.com
Monday, October 5, 2009
Guest Blog at Beet Street
Hi all
Just a quick note our blog entry on the Scottish Festival will be up tomorrow but I did want to mention the folks at Beet Street ( www.beetstreet.org) asked us to do a guest blog for their fantastic Fort Collins and Northern Colorado culture site. If you get a chance take a look over there they have some really interesting stuff coming up.
Jonathan
Just a quick note our blog entry on the Scottish Festival will be up tomorrow but I did want to mention the folks at Beet Street ( www.beetstreet.org) asked us to do a guest blog for their fantastic Fort Collins and Northern Colorado culture site. If you get a chance take a look over there they have some really interesting stuff coming up.
Jonathan
Monday, September 28, 2009
Scottish Festival the Weekend of Brigadoon.
Weekend of Brigadoon
Hi all,
Recently we were asked out to the Scottish/ Irish Festival up in Estes Park, initially when I received the email inviting us I was well, um why us? We deal with restaurants and that like and they explained they had some venders who did Scottish food as well as a Whiskey expert doing a Scotch tasting class. Scotch tasting? I thought, well that has promise. How can an invite to a Scotch tasting ever be a bad thing and for the most part I was right. With that thought, let’s get to it.
The first thing I will talk about without Barb at all because she decided to sit out the Scotch lecture and tasting (silly girl). Ok, going into a scotch tasting seminar I honestly was not thinking it would be educational, but surprisingly, the person who hosted it was Robert Sickler who is a master of whiskey (yes, you read that right, he is a master of whiskey - now that sounds like a fun job) was incredibly knowledgeable and shared his wealth of knowledge, as well of his love of the drink with us.
I had to ask what a master of whiskey does and what Mr. Sickler told me was that as a Master of Whisky I work as a brand ambassador for the whiskies of Diageo, which include Johnnie Walker, the Classic Malts of Scotland, Crown Royal, Buchanan’s Scotch whisky, Bushmills Irish Whisky, Crown Royal, George Dickel Tennessee whisky, and Bulleit Bourbon.
I host whisky tastings and whisky dinners throughout Colorado, as well as Missouri, Arkansas, Oklahoma, and New Mexico. In addition, I function as a whisky knowledge resource for distributors, key accounts, and Diageo cluster teams.
Robert Sickler is the one on the right.
When they opened up the door to the room where the tasting would take place a very talented bag piper started playing and the wonderful smell of scotch wafted out of the room and we all took our chairs and waited for Robert Sickler to get started.
The lecture started out with a moment of silence as this was September 11th and I thought that was a very nice thing to spend a moment in remembrance of that day and our troops regardless of your feelings on current politics. Then he gave us some basic information about whiskey and I will list a few of the main points of interest as well as little bullet points.
1. The Irish invented Scotch but these days the Scottish scotch whiskey and the Irish scotch have a few differences. In Ireland, they don’t use peat in the process and they distill the scotch 3 times, which they say provides a smoother better scotch.
2. In Scotland they do use peat in the process which adds a distinctive smell and taste to it and only distill the scotch 2 times (they say the Irish do it 3 times because they can’t get it right in 2 ).
3. A single malt scotch only has 3 ingredients: Water, Barley, and Yeast. That’s it.
4. Scotch comes out of the cask much, much stronger than we normally see it here, unless you get a bottle of cask strength. But, they add water to it from their spring at the brewery to mellow it down to around 80 proof.
After the initial presentation, he took us through tasting 7 different scotches from 7 different areas and he talked a little about where each one came from. We smelled it, took a small taste, then he gave a toast and we finished it off. I was amazed by how very different each scotch really was depending on where it was made and what kind of wood it was stored in.
The Scotches we tried here were The Singleton of Glendullan, Bushmills 10 and 16 year old, Clynelish 14 year old, Caol Ila 12 year old, Talisker 10 year old and GLenkinchie 12 year old. My personal favorites were the Talisker and the Caol Ila.
Another really fun part of the scotch tasting was watching some of the faces of those who were not all that much into scotch when they tried the different ones. The “scotch” faces they made were great and almost had me spitting my scotch due to laughter.
As we were about to drink our last scotch this fellow came strolling on in
to make the toast and of course we were all more than happy to share the whiskey with a leprechaun and hope he helped luck favor us for it.
One of the toasts of many was this one just to give an example of a good scotch toast:
May your pockets be heavy and your heart be light, may good luck pursue you each morning and night.
If you ever get the chance and you have any interest at all, I would highly recommend coming up to the scotch tasting next year it is well worth the cost of admission!
I am going to make the Scottish festival visit into 2 parts and end here this week. Come back next week to read more about how our visit to the festival proper went!
Thanks as always for stopping by our Colorado restaurant and food blog. If you have any comments or questions feel free to contact us here or at jonathan or barb@milehigheater.com
Hi all,
Recently we were asked out to the Scottish/ Irish Festival up in Estes Park, initially when I received the email inviting us I was well, um why us? We deal with restaurants and that like and they explained they had some venders who did Scottish food as well as a Whiskey expert doing a Scotch tasting class. Scotch tasting? I thought, well that has promise. How can an invite to a Scotch tasting ever be a bad thing and for the most part I was right. With that thought, let’s get to it.
The first thing I will talk about without Barb at all because she decided to sit out the Scotch lecture and tasting (silly girl). Ok, going into a scotch tasting seminar I honestly was not thinking it would be educational, but surprisingly, the person who hosted it was Robert Sickler who is a master of whiskey (yes, you read that right, he is a master of whiskey - now that sounds like a fun job) was incredibly knowledgeable and shared his wealth of knowledge, as well of his love of the drink with us.
I had to ask what a master of whiskey does and what Mr. Sickler told me was that as a Master of Whisky I work as a brand ambassador for the whiskies of Diageo, which include Johnnie Walker, the Classic Malts of Scotland, Crown Royal, Buchanan’s Scotch whisky, Bushmills Irish Whisky, Crown Royal, George Dickel Tennessee whisky, and Bulleit Bourbon.
I host whisky tastings and whisky dinners throughout Colorado, as well as Missouri, Arkansas, Oklahoma, and New Mexico. In addition, I function as a whisky knowledge resource for distributors, key accounts, and Diageo cluster teams.
Robert Sickler is the one on the right.
When they opened up the door to the room where the tasting would take place a very talented bag piper started playing and the wonderful smell of scotch wafted out of the room and we all took our chairs and waited for Robert Sickler to get started.
The lecture started out with a moment of silence as this was September 11th and I thought that was a very nice thing to spend a moment in remembrance of that day and our troops regardless of your feelings on current politics. Then he gave us some basic information about whiskey and I will list a few of the main points of interest as well as little bullet points.
1. The Irish invented Scotch but these days the Scottish scotch whiskey and the Irish scotch have a few differences. In Ireland, they don’t use peat in the process and they distill the scotch 3 times, which they say provides a smoother better scotch.
2. In Scotland they do use peat in the process which adds a distinctive smell and taste to it and only distill the scotch 2 times (they say the Irish do it 3 times because they can’t get it right in 2 ).
3. A single malt scotch only has 3 ingredients: Water, Barley, and Yeast. That’s it.
4. Scotch comes out of the cask much, much stronger than we normally see it here, unless you get a bottle of cask strength. But, they add water to it from their spring at the brewery to mellow it down to around 80 proof.
After the initial presentation, he took us through tasting 7 different scotches from 7 different areas and he talked a little about where each one came from. We smelled it, took a small taste, then he gave a toast and we finished it off. I was amazed by how very different each scotch really was depending on where it was made and what kind of wood it was stored in.
The Scotches we tried here were The Singleton of Glendullan, Bushmills 10 and 16 year old, Clynelish 14 year old, Caol Ila 12 year old, Talisker 10 year old and GLenkinchie 12 year old. My personal favorites were the Talisker and the Caol Ila.
Another really fun part of the scotch tasting was watching some of the faces of those who were not all that much into scotch when they tried the different ones. The “scotch” faces they made were great and almost had me spitting my scotch due to laughter.
As we were about to drink our last scotch this fellow came strolling on in
to make the toast and of course we were all more than happy to share the whiskey with a leprechaun and hope he helped luck favor us for it.
One of the toasts of many was this one just to give an example of a good scotch toast:
May your pockets be heavy and your heart be light, may good luck pursue you each morning and night.
If you ever get the chance and you have any interest at all, I would highly recommend coming up to the scotch tasting next year it is well worth the cost of admission!
I am going to make the Scottish festival visit into 2 parts and end here this week. Come back next week to read more about how our visit to the festival proper went!
Thanks as always for stopping by our Colorado restaurant and food blog. If you have any comments or questions feel free to contact us here or at jonathan or barb@milehigheater.com
Monday, September 21, 2009
Crepes De Paris
Hi all
Tucked away in the Orchard shopping complex is a quaint little place called Crepes de Paris. Walking in you get a sense of Paris based on the very cute wall drawings. Little vignettes of the Parisian lifestyle all around you to get you in the French food mood.
You have your choice of savory or sweet crepes, with savory being your dinner crepe and sweet being your dessert.
There are 10 savory crepes to choose from:
Cheese Crepe – cheddar, parmesan and cream cheese
Ham & Cheese – Gruyere or Mozzarella cheese w/honey mustard sauce
St. Louis – turkey or ham, mozzarella cheese, mushrooms and tomato
Des Amis – bacon, mozzarella cheese, mushrooms & olives w/tomato sauce
Curry Crepe – chicken, sweet red pepper & mozzarella cheese in curry cream sauce
Spinach Crepe – Fresh cooked spinach, feta cheese and sweet red pepper
Chicken-Spinach – mushrooms, chicken, spinach and mozzarella cheese in cream sauce
Paris Special – chicken, mushrooms, black olives & mozzarella cheese w/garlic cream sauce
Viva La France – shrimp, red pepper & parmesan cheese in wine cream sauce
Le Moulin Rouge – smoked salmon with cream cheese and capers
She says: I had a cheese crepe, which was good.
The crepe was light and fluffy, and the cheese was melted nicely. I liked the cream cheese mixed with the cheese, it made the crepe very ooey-gooey good. There aren’t a lot of choices for picky old me, so I went with basic cheese. They probably would have substituted or done without an ingredient, but I didn’t feel like being a difficult patron.
He says: Very mixed on this place I had the St Louis crepe and it was very dry and had little flavor.
My father had the Paris special and that had an incredible garlic sauce that just made you hungry smelling it and satisfied the taste buds with its wonderful mixture of flavors inside and had the other two crepes we tried been like this I would of felt completely different about the meal.
That crepe was almost enough for me to forgive the bad one I had , almost but not completely so I really can’t recommend Crepes de Paris myself but I think Barb says the Dessert Crepes are great and worth a visit here just for them but we did not have one that week so I wont commit to that myself.
She Says: I had been there the week before on a girl’s night out and had the Ham & Cheese crepe and it was very good, so I didn’t want to pick the same thing again. Also, the week before I had split a Dulce de Leche crepe (caramel, powdered sugar with Chantilly cream) with my friend and I must say that the dessert crepe is the way to go over the dinner crepe. That’s what crepes are for I think, the sweet decadent flavors. And the dessert crepes will not disappoint. My recommendation would be to go to dinner elsewhere, see a movie or go shopping, then sneak away to Crepes de Paris for a sweet treat at the end of the night.
As always thanks for stopping by our Colorado restaurant and food blog if you have any questions or comments or perhaps know a place we should try feel free to contact us here or at jonathan or barb@milehigheater.com
Member of the Boxxet Network of Blogs, Videos and Photos
Tucked away in the Orchard shopping complex is a quaint little place called Crepes de Paris. Walking in you get a sense of Paris based on the very cute wall drawings. Little vignettes of the Parisian lifestyle all around you to get you in the French food mood.
You have your choice of savory or sweet crepes, with savory being your dinner crepe and sweet being your dessert.
There are 10 savory crepes to choose from:
Cheese Crepe – cheddar, parmesan and cream cheese
Ham & Cheese – Gruyere or Mozzarella cheese w/honey mustard sauce
St. Louis – turkey or ham, mozzarella cheese, mushrooms and tomato
Des Amis – bacon, mozzarella cheese, mushrooms & olives w/tomato sauce
Curry Crepe – chicken, sweet red pepper & mozzarella cheese in curry cream sauce
Spinach Crepe – Fresh cooked spinach, feta cheese and sweet red pepper
Chicken-Spinach – mushrooms, chicken, spinach and mozzarella cheese in cream sauce
Paris Special – chicken, mushrooms, black olives & mozzarella cheese w/garlic cream sauce
Viva La France – shrimp, red pepper & parmesan cheese in wine cream sauce
Le Moulin Rouge – smoked salmon with cream cheese and capers
She says: I had a cheese crepe, which was good.
The crepe was light and fluffy, and the cheese was melted nicely. I liked the cream cheese mixed with the cheese, it made the crepe very ooey-gooey good. There aren’t a lot of choices for picky old me, so I went with basic cheese. They probably would have substituted or done without an ingredient, but I didn’t feel like being a difficult patron.
He says: Very mixed on this place I had the St Louis crepe and it was very dry and had little flavor.
My father had the Paris special and that had an incredible garlic sauce that just made you hungry smelling it and satisfied the taste buds with its wonderful mixture of flavors inside and had the other two crepes we tried been like this I would of felt completely different about the meal.
That crepe was almost enough for me to forgive the bad one I had , almost but not completely so I really can’t recommend Crepes de Paris myself but I think Barb says the Dessert Crepes are great and worth a visit here just for them but we did not have one that week so I wont commit to that myself.
She Says: I had been there the week before on a girl’s night out and had the Ham & Cheese crepe and it was very good, so I didn’t want to pick the same thing again. Also, the week before I had split a Dulce de Leche crepe (caramel, powdered sugar with Chantilly cream) with my friend and I must say that the dessert crepe is the way to go over the dinner crepe. That’s what crepes are for I think, the sweet decadent flavors. And the dessert crepes will not disappoint. My recommendation would be to go to dinner elsewhere, see a movie or go shopping, then sneak away to Crepes de Paris for a sweet treat at the end of the night.
As always thanks for stopping by our Colorado restaurant and food blog if you have any questions or comments or perhaps know a place we should try feel free to contact us here or at jonathan or barb@milehigheater.com
Member of the Boxxet Network of Blogs, Videos and Photos
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