Saturday, November 20, 2010

Taste of Elegance 2010 dishes by The Fort

Geoffrey Groditski


Geoffrey Groditski, Executive Chef, The Fort
Shares his Dishes From the Taste of Elegance! 
Story and photos by Christopher J. Davies

The 2010 Denver International Wine Festival Taste of Elegance Chefs Food and Wine Competition took place ion Thursday November 4, 2010. The event celebrates the gold medal wines from the Denver International Wine Competition.



Twelve Master Colorado Chefs were assigned two gold medal wine each and had just 7 days to create custom paired dishes for 450 guests.









The dishes were tasted by a prestigious panel of judges: 
* Hosea  Rosenberg, Top Chef Season 5 Winner
* Kelly Liken, Chef/Owner Restaurant Kelly Liken-Vail, CO
* Claire  Walter, Food Critic & Author of "Culinary  Colorado"
* Wes Marshall, Wine Writer and Author of "What's a Wine lover To Do?"
* Tom Spilman District President, KeyBank

This year I was excited that one of my favorite restaurants, The Fort had agreed to let their chef participate! Better yet, Chef Geoffrey Groditski received an honorable mention from the judges. Top Chef Season 5 Winner Hosea Rosenberg, was surprised by the dishes and claimed that this was his first time ever tasting Buffalo Tongue! A delicious dished that paired well with Borghese Vineyards 2009 Sauvignon Blanc- North Fork Long Island!

Darcy and I visited Chef Geoffrey recently at The Fort and took photos of him and his wonderful dishes.

He was kind enough to share his recipe's from the Taste of Elegance!




PORT BRAISED BEEF CHEEK
Paired with Zerba Cellars 2007 GSM Blend Mourverde- Columbia Valley, WA

Beef cheek #2                           
Cleaned of excess fat and connective tissue
Carrots 2 ea (Peeled and roughly chopped)
Shallots 6 ea (Peeled and chopped)
Garlic cloves 20ea (Crushed)
Ruby Port  2 Bottles
Rich veal stock 1 qt
Salt to taste

Combine all ingredients except salt and 1 bottle of port in roasting pan and cover.  Place in 400 F oven for 2 ½ to 3 hrs.
Remove from oven. Strain liquid from cheeks and vegetables and reserve.  Dice all meat and vegetables and place in pot on stove.  Add cooking liquid and remaining bottle of port and cook over low heat for 2 -3 hrs until liquid has reduced by at least half and the consistency is that of a ragout.  Salt to taste.


Goat cheese grits

Stone Ground Grits #2
2-3 oz olive oil
1.5 cup yellow onion medium diced
4 T minced garlic
2 cups chardonnay
1.5 qt chicken stock
.5 qt heavy whipping cream
#2 goat cheese chevre

In rondo, sweat onions and garlic till translucent. Add wine and reduce by half.  Add chicken stock, cream and grits. Stirring frequently, cook for 30 to 45 min over med heat till liquids are absorbed and grits and tender.  Turn off heat and stir in cheese until fully incorporated.
















BUFFALO TONGUE
Paired with Borghese Vineyard 2009 Sauvignon Blanc-North Fork, Long Island

3-4 pounds buffalo tongue
1 bay leaf
1 T peppercorns
1 yellow onion coarsely chopped
1 carrot coarsely chopped
1 celery stalk coarsely chopped
Water to cover

In large pot bring water and all ingredients except tongue to a boil.  Add tongue and simmer 2 ½ to 3 hours.  Remove from water and let cool for 10-15 min.  Peel skin off of tongue and than place tongue in cooler to chill.  When completely cooled slice tongue in ½ inch pieces across grain.  Heat pieces in non stick skillet or under broiler for 1 min until hot.  Place on crostini and garnish with aoli and chile infused honey.

Crostini
1 baguette sliced in ½ inch pieces
Olive oil ½ cup
Assorted herbs and garlic ¼ cup

Put oil in pot on low heat and add herbs and garlic. Simmer 5-10 min.  Remove from heat and strain.  Brush pieces of baguette with oil and bake at 400 F for 3-5 min until golden brown.

Horseradish Vanilla Aoli


1 egg yolk
Juice from 1 lemon
1 t Dijon mustard
1 t vanilla extract
1 T prepared horseradish
1 cup olive oil
Salt and pepper to taste

Combine 1st 5 ingredients in food processor or blender and blend thoroughly. Slowly add oil to emulsify.  Add s&p to taste.


Chile Honey
 

1 Cup clover honey
1 T ancho chile powder
2 oz chicken broth

Place all ingredients in a saucepan and simmer over medium-low heat for 10-15 minutes.


Resources:

Restaurant:

The Fort
19192 Hwy 8
Morrison, CO 80465

Tel. 303-697-1963
www.thefort.com

Wine producers:

Castello di Borghese
Vineyard & Winery
17150 County Rte 48
(Mailing: P.O. Box 957)
Cutchogue, New York 11935
Tel. (631) 734-5111

Toll Free: (800)-734-5158
http://www.castellodiborghese.com

Zerba Cellars
810 Highway 99W
Dundee, OR 97115
Tel.(503) 537-WINE

Tasting Room
85530 Highway 11
Milton-Freewater, Oregon 97862

http://www.zerbacellars.com


Story and photos © 2010 by Christopher J.Davies, all rights reserved.


Christopher Davies Photography www.daviesphotos.com

Denver International Wine Festival www.denverwinefest.com

Denver International Wine Competition www.denverwinecomp.com

Chef Hosea Rosenberg website: http://www.chefhosea.com/

Chef Kelly Liken website: http://www.kellyliken.com/

Claire Walter blog: http://culinary-colorado.com/

Wes Marshall Blog: http://wesonwine.blogspot.com/

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