Flagstaff House beer dinner & Parisine beer event with chef competition.
Until recently, chefs tended to devise gourmet meals to pair with wines, and by and large, cooks in this country made far more casual dishes to go well with beer. The lines are blurring, the scene is shifting — and that shift is evident in two special beer-centric culinary evenings that are coming right up.
Flagstaff House Fare and New Belgium Brews
With its 15,000-bottle cellar and numerous Wine Spectator Grand Awards of Excellence and other honors, Boulder’s Flagstaff House boasts a phenomenal wine program. Breaking away from its image, this legendary restaurant teams up with Fort Collins’ New Belgium Brewery to present top brews paired with the culinary creations of chefs Chris Royster and Mark Monette on Thursday, July 9.
The evening begins with an hors d’oeuvres reception on Flagstaff House’s gorgeous terrace (weather permitting), followed by a sit-down dinner in the spectacular dining room. New Belgium’s Master Brewers and Flagstaff House chef Royster introduce the food and beer pairings. New Belgium pours rare, cellared and newly released beers, paired with exquisite Flagstaff House cuisine. The event is $95 per person, plus $31 for tips, taxes and online convenience fee. Buy online. Here’s the mouth-watering menu:
Kauai White Prawns, Lemon Risotto, Sage Brown Butter Emulsion with Snap Shot & Transatlantique Kriek
Crisp Duck Confit, Duck Breast Roulade, Orange Braised Barley, Arugula, Dried Cherry Chutney, Black Pepper Gastrique with Rampant & La Folie
Banana-Bacon-Chocolate with Salted Belgian Chocolate Stout
Pairsine for Beer
Wine Country Network, whose Pairsine/Taste of Elegance chefs’ competitions have become Front Range faves with foodies, now also puts on a comparable beer event. It challenges 10 local chefs to prepare two dishes each to pair with 20 winning beers from the 2015 Denver International Beer Competition. The beer Pairsine takes place on July 15 from 6 to 9 p.m. at the Omni Interlocken Resort in Broomfield. General admission is $75, including tastings of all the beers and all the food, plus a neat complimentary beer glass. Buy online. Here’s the 2015 line-up of participating chefs and restaurants:
Eli Odell, Executive Chef, Highland Tap & Burger
David Davis, Executive Chef, The Sink
William Merwin, Executive Chef, The Blue Star
Dylan Zwart, Executive Chef, Low Down Brewery
Jean-Luc Vogele, Executive Chef, The Westin Hotel, Tabor Center
Joshua Hasho, Executive Chef, Omni Interlocken Resort & Spa
Jeffrey Samoska, Chef de Cuisine, Pub 17 on Welton/ Grand Hyatt
Tim Berry, Executive Chef Fate Brewing Company
Kirk Spare, Executive Chef, Gordon Biersch Brewery Restaurant
Michael Long, Executive Chef, Le Central French Restaurant
I’m actually not a fan of fried chicken. I was put off by an early taste of KFC krap (when the chain was called by its full name, Kentucky Fried Chicken). Now when confronted with fried chicken elsewhere, I usually remove the often-greasy batter and skin to get to the meat, thereby missing the whole point of fried chicken. The Colorado fried chicken I’ve liked the best has been the skillet-fried version, served family-style at The Slogar in Crested Butte.
The Daily Meal selected “America’s 75 Best Fried Chicken Spots,” and the site found just one in Colorado that it found worthy. The fried chicken caboose at #75 is Jus Cookin’s in Lakewood. I’d never heard of it, but when look at its website, it turns out that it opened in 1988, the same year I moved to Colorado.
“Fried chicken in Colorado? Don’t let the unlikely location of this family-owned eatery fool you into thinking it doesn’t have the drumsticks to wow your palate. Jus Cookin’s has been serving some of the nation’s best fried chicken from its unassuming “little yellow farmhouse” since 1988. The restaurant’s humble yet hearty meals have drawn the likes of Katie Couric and former Rockies pitcher Aaron Cook in for dinner.”
Regional cheeses and drinks echo Grand Tour route.
Once again, Will Frischkorn is preparing for the Tour de France. The greatest of all the Grand Tour stage races in Europe starts on Saturday in Holland, whisks through a bit of Belgium before its grueling route around France with the traditional finish in Paris. But these days, he’s not getting his body and mind into shape to ride 3,360 kilometers. Rather, he and his wife, Coral, who own Cured, have again put together a little Tour of their own. Boulder’s wonderful gourmet shop is set to assemble a special Tour-appropriate offering for who customers with a love of fine cheese, a passion for French wine and a good appetite.
Will broke the Tour into eight stages, each corresponding to 3 to 4 days of racing, and for each region, he has chosen a cheese and a beverage. As the riders make their way around France, it is possible to follow along with region-appropriate cheese and wine and the Tour on the tube or on your computer.
Each stage, available individually for $40 or as part of the whole package for $295, comes with a chunk of cheese and a beverage to pair. While mostly wine, they also have an exceptional beer and even a bottle of Calvados this year, paying homage to the route that the organizers chose for this 102nd edition of the Tour. Participants in Cured’s entire tour receive a Team Garmin Cannondale musette bag filled with Will’s favorite cycling ride and recovery snacks. This year’s Tour is available for pickup at Cured, or for $90 each week, they’ll deliver a box to your doorstep with that week’s stages. Call Cured at 720-389-8096 to purchase a Tour and visit their website to learn more and read about the individual stages.
Calvillo’s in Alamosa popular with locals and convenient for visitors.
I understand that there’s one white-tablecloth Italian restaurant in Alamosa. Just about everyplace else appears to be either a fast food chain or Mexican. A group of 10 of us met for Saturday dinner at this large edge-of-downtown eatery. A couple played and sang Mexican melodies, servers bustled about and people ate and chatted and laughed. It was a merry scene, and it all but ended by 8:30 on a Saturday. This is ironic, because the southern part of the enormous San Luis Valley is the most Spanish/Mexican part of Colorado. But it is also a rural and agricultural area, and farmers and farm workers keep early hours.
I can’t tell you how often we have been to rambling National Park Village to or from Rocky Mountain National Park — but it’s been a lot. We’ve stopped at the gas station, at the little grocery store, to use the restrooms and, recently, at the gift shop so that an international visitor could buy a refrigerator magnet. But not until today have we been to The Other Side Restaurant, when the usual post-hike hunger got to us.
Tucked in behind the main complex, the restaurant is visible from the road. The dining room overlooks a little lake with lots of bird-life, so we were happy to be seated at a window table. The walls of the high-ceilinged dining room feature nature scenics.
Price check: At lunch, appetizers, $6.79-$8.99; salads, $8.79-$11.29; burgers, $7.29-$9.29 (incl. beans or potatoes); sandwiches, $5.29-$10.79; “Comfort Food,” $8.49-$11.29; steaks, $19-$29.50 (incl beans or potatoes).
Moscatello heads west & Zubrod comes down the street.
On the eve of the 2015 Food & Wine Classic at Aspen, Bryan Moscatello departed Element 47, the spectacular signature restaurant in e Nell Hotel where he had been since late 2013. He took his knives and left for Napa to head the kitchen at The Lakehouse, currently open only to overnight guests at the Calistoga Ranch, an ultra-posh resort. When he was with the long-shuttered Adega, Moscatello was named one of Food & Wine’s Best New Chefs in 2003.
During his career, Matthew Zubrod has been with several Ritz-Carltons (including Aspen Highlands, Boston and Naples Florida) as well as Monette’s at the Hotel Mauna Kea in Hawaii and San Diego’s fabled Hotel del Coronado and most recently BB’s Kitchen, a few blocks from The Nell. He is now there, putting his stamp on Element 47.
Jordan Alley, a 2009 graduate of Colorado Mountain College and former Ski Tip Lodge sous-chef, returns as executive chef with 10 years of culinary experience. He spent five years in CMC’s noteworthy apprenticeship program with Keystone Resort. Before his return to Keystone, he was sous-chef at Z-Cuisine in Denver, chef de partie of Fruition Restaurant in Denver and chef de partie at Bouchon in Las Vegas.
Alley is hitting the ground running, kicking off his tenure at the Ski Tip on Sunday, June 14 at 6 p.m. with a six-course showcase dinner, including a meet-and-greet to begin the evening. Featuring a seasonal heirloom tomato salad with locally sourced goat cheese, house-made ricotta-filled gnocchi and a braised and glazed veal cheek entrée, the introductory dinner is $115 and requires reservations (call 970-496-4386 or through opentable.com).The showcase is the first of several culinary events that at the Ski Tip Lodge this summer. Others include Summer Après every day from 3 to 5 p.m., Sunshine and Wine tastings (July 12, August 2 and 30 and September 13) and Wine Dinners (July 20, August 21 and September 18).
Claire Walter's Colorado-oriented but not Colorado-exclusive blog about restaurants, food and wine events, recipes and related news. For address of any restaurant, click on the Zomato icon at the end of the post.