Sunday, July 28, 2013

Super Summer Saturday’s In Boulder, Colorado



One of our favorite things to do in the Summer is to visit Boulder on a Saturday!
We can take a stroll on the Pearl Street mall to observe a colorful selection of characters and street musicians. Browse the many shops and eat at some of the best restaurants in Colorado. 
Farm grown onions- Black Cat Farms


The Boulder Farmers market is to place to go for fresh local produce, flowers and herbs, ranch-raised meats and dairy. Local grown sweet corn is now available as well as zucchini, tomatoes and onions. Top stands include Black Cat Farms (owned by the Eric and Jill Skokan, who also own Black Cat Restaurant in town) and Munson Farms (famous for their Peaches and Cream Corn)


Homemade Ravioli w/Shrimp

Dessert at Oak At Fourteenth

Nearby top eats: Oak At Fourteenth, a hip restaurant that is famous for amazing cocktails, wines and new American cuisine focused in seasonal ingredients. The kitchens famous Oak Fired Oven is a focal point of the restaurant. Food (especially meats) cooked over the hot wood coals provides amazing flavors.

We love going to Oak for lunch! The menu is ever changing and reasonably priced.

For starters we tried the tangy Crispy Fried Pickles with Green Goddess Aioli ($5). We ordered an amazing bottle of 2012 Domaine de Triennes Rose, Vin de Pays du Var, France ($38) 4.5/5. This wine had a light salmon color, was full of Subtle citrus, tangerine, lychee.

I loved my homemade ricotta ravioli with hot red shrimp. My wife loved her handmade cheeseburger (double patties) that picked up the smoky flavor of the wood fired oven and came with homemade (square) tater tots!

We shared a decadent chocolate brownie dessert with fresh fruit, whipped cream and peanut brittle.

Further east on Pearl Street is Cured Boulder, a petite artisan food and wine purveyor that is every foodie’s “must visit” in Boulder. They have a very unique selection of artisanal cheese and charcuterie, fresh baked breads, spices, mustards and unique handcrafted wines.



Oak At Fourteenth
1400 Pearl St 
Boulder, CO 80302
Tel. (303) 444-3622


Cured Boulder
1825 Pearl St  
Boulder, CO 80302
Tel. (720) 389-8096



Boulder Farmers Market
Located 13th Street between
Arapahoe and Canyon, next to
Central Park in downtown Boulder
Open: Saturday 8am to 2pm
             Wednesday 4-8pm










Just Opened! Overlook Bar & Grill, Estes Park, Colorado

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A new restaurant opening in Estes Park is a rare and welcome occasion. Up until now Foodies had slim pick ins. Since this casual vacation town lies in the shadow of Rocky Mountain National Park. A large percentage of diners are looking to treat themselves to a night of dousing their campfires and enjoying BBQ, Pizza or Rocky Mountain Oysters. Most of the local joints in town are seasonal restaurants that have not been decorated or renovated since the 1970’s. While knotty pine paneling was once popular, I prefer light earth tones to dark and dingy.

The Overlook Bar & Grill has all of the right ingredients. Friendly staff, clean & modern décor, creative bistro-esque cuisine from an award winning, master chef, combined with a breathtaking mountain view. The bar offers a massive selection of craft beers, creative cocktails and hip domestic and international wines.

To be fair, I keep a practice of not reviewing recently opened restaurants, especially a restaurant that had a soft opening just 4 days ago. Estes Park’s new top chef is award winning culinary magician Michael Long. Best known for his restaurant Opus in Littleton, Colorado. An east coast native and graduate of CIA (Culinary Institute Of America, Hyde Park) Chef Long has the expertise to create just about any level of cuisine from haute to comfort level. The cuisine at Overlook takes diners to culinary peaks, but respects Estes Park’s laid back atmosphere. “ Thirty-percent of our customers are kid’s” claims Chef Long.

We tried several dishes including a rich & creamy, melted Mountain Mac-N-Cheese ($8), which offered a creative take on Macaroni and Cheese, stuffed inside a wheel of oozing brie and placed on top squares of Focaccia bread. The beer braised Beet Salad ($8)was plated in an artsy display. The signature dish, pepper crusted Elk Chop ($39) is a big portion. Served rare it is a slightly gameier than beef, with a velvety texture and flavor hinting of grass and cedar. My chop was served atop a delicious plate of polenta and braised spinach with a wild huckleberry porter ale elk jus. The Hot Apple Cobbler ($6) was individually baked in a cast-iron skillet, served warm with a scoop of vanilla ice cream.

Creative Cocktails include a Jack Daniels Single Barrel Manhattan ($9) and a Raspberry Margarita ($9).

The Overlook Bar & Grill is a great place to enjoy delicious food & drink with friends and family. It has the best roof top view in Estes Park. You can even see the historic Stanley Hotel, which is where Stephen King got his inspiration to write horror classic The Shining!

The Overlook Bar & Grill
165 Virginia Drive
Estes Park, CO
Tel. 970 267-2912
Website: Coming soon!


Note: If you enter the building from its front entrance on Virginia Drive, you will be taking three flights of stairs to the restaurant entrance. If you are not up for that much exercise…parking in the rear lot gains entrance to a single flight of stairs or elevator.






Sunday, July 21, 2013

Recipe of The Month! Shafsky Benedict



Vineyard Room at Albert Shafsky B&B

We recently visited Eldorado Wine Country in California for the purpose of creating a feature story in Wine Country International ® magazine. This region is nestled between South Lake Tahoe and Sacramento off Highway 50. The main town is Placerville, California, formerly called Hangtown during the Gold Rush years.

Placerville is a quaint and friendly town with a 10 block business district, containing a historic hotel, great restaurants, antique shops, art galleries, a cheese shop, chocolate shop, winery tasting room plus even a Mel’s Dinner.

Located just across the highway, a block from a pedestrian bridge is the Albert Shafsky House B&B. It’s a fully restored, small property that is full of charm and well-appointed decorations. The bedding is superb and sheets may be purchased.

One of my favorite aspects of staying at any Bed & Breakfast is the breakfast. And co-owner Rita Timewell proved that Momma didn’t raise any fool! She prepared an incredible breakfast of fresh fruit, home baked muffins. But her Shafsky Benedict was to die for. Rita was kind enough to share her recipe!
Shafsky Benedict



Shafsky Benedict:

Two English muffins sliced in half
2 Minnie red bell peppers
2 green onions
1/2 small zucchini
2 Tbsp. pine nuts
1 Tbsp. olive oil
10 cherry tomatoes
1 tsp. lemon olive oil
8 asparagus stalks
1 cup Hollandaise Sauce
4 tsp. crumbled Feta cheese
Chili powder
4 eggs

Prepare the Hollandaise Sauce and set aside but keep warm.  Chop the bell peppers, onions, & zucchini and set aside.  Cut the cherry tomatoes in half, put them in a small bowl and cover them with 1 tsp. lemon olive oil.  Set aside.  Put the chopped vegetables and pine nuts in a pan and quickly sauté them in the 1 Tbsp. of olive oil.   Don't over cook them.  Whisk the 4 eggs and scramble them in either a nonstick frying pan or use 1 Tbsp. butter in a traditional pan.  Toast and butter the 4 slices of English muffin.  The asparagus can either be parboiled or roasted.
Assemble the Benedict by placing one slice of English muffin on each plate.  Top with 1/4 of the scrambled egg.  Divide the sautéed vegetables & pine nuts evenly on top of each scrambled egg.  Pour 2 Tbsp. of Hollandaise Sauce on top of the vegetables, add a tsp. of Feta cheese to each one.  Make an "X" with the asparagus on the very top of the Benedict and then sprinkle chili powder over the entire plate.
Add 5 of the cut cherry tomatoes around the plate for garnish.
A piece of sausage cooked in olive oil, Italian herbs, and garlic salt is always a nice addition to the plate.
Fresh Fruit Bowl



Albert Shafsky House B&B
Proprietors: Rita Timewell & Stephanie Carlson
2942 Coloma St.
Placerville, CA 95667
530-642-2776
877-262-4667 toll-free
www.shafsky.com

Aftertaste: Denver’s Urban Winery Rolls Out New Wines With Haute Cuisine


Guests arrive in the cellar


Denver, Colorado, Thursday May 16, 2013.

It was like a set from an HBO miniseries, filmed inside a working wine cellar. There were fourteen rounds set to feed about seventy wine and food lovers, the tables displayed amongst towering racks of new and old oak wine barrels, curtains flowing from the ceiling amongst soothing light to soften and section the dining area, and vases full of freshly cut flowers decorated the cellar. Guests eagerly awaited to taste Balistreri’s newest wines from barrel, many months before they are to be bottled, offering a rare glimpse of future wines.

The talent was abundant that night. Bravo TV’s “Top Chef” Season Five Winner, Hosea Rosenberg, created a spectacular six-course pairing menu with his team at Blackbelly Catering. Chef Rosenberg has remained true to his roots after his win propelled him into culinary stardom just five years ago. There have been no automobile endorsements, just honest hard work transitioning from a chef-employee into a businessman and chef-farmer. In addition to his successful catering business, Rosenberg now owns a farm and raises Berkshire pigs. Chef Hosea’s philosophy is that less is more. He focuses on ingredients more than techniques to bring the flavor experience to the diner. 

“We are cooking it simply and purely - making sausages, bringing and smoking hams, etc. with the knowledge that our meats were raised and fed well and will make the final product unbelievably good.  I raise the Berkshire pigs for three main traits:  flavor, marbling, and fast growing. Their meat is very red and almost looks like beef. There is a ton of marbling and a great fat cap on the cuts, so it always cooks up juicy and flavorful.  It also works amazingly well for our sausage making and charcuterie. They eat a lot and grow up quickly - which cuts down on our feed cost.   We also utilize local breweries for spent grains and a cheese maker for the their whey.  Other than that, they are fed 100% organic grains and vegetables. They are very happy pigs!” commented Chef Hosea Rosenberg.
 
John Balistreri extracts wine
The Balistreri family has worked hard building a vibrant wine business for the past decade. Their persistence and unique winemaking style has cultivated a terrific and devoted base of customers. A massive new winery was constructed and completed in 2012 to cater to the strong clamor for their wines. Demand is so strong, in fact, that it is difficult for them to age their wines for more than a year after they have completed fermentation. Winemaker John Balistreri likens his practice of releasing wines early to Burgundy’s Beaujolais Nouveau, France’s popular, youthful wines. The main difference is that in France the wines are made exclusively from Gamay and the wines undergo a special type of fermentation known as carbonic maceration, which gives them a very soft, fruity profile. Balistreri’s range of wines includes Sangiovese, Merlot, Cabernet Franc, Tempranillo, Cabernet Sauvignon and a first-time Malbec, and the style is generally rich and full-bodied.

John’s charismatic and lovely daughter Julie calls herself “The Winemaker’s Daughter”. She has her mother Birdie’s looks, but is the less shy, colorful host of the evening. The winery expansion is also creating opportunities for the next generation of Balistreris. Julie’s nephew, Mason, and her daughter, Angelina, were properly introduced to guests and took part in providing guidance and wine descriptors during one of the main courses.
 
Hosea Rosenberg & Julie Balistreri
The food and wine pairings were jaw-dropping. The expression, “God is in the details”, came to mind several times throughout the evening. Many of Chef Hosea’s courses took the better part of the day to create. They were intricately layered with flavors and textures, using locally grown ingredients. The pairings were so brilliant it almost felt like the wines were created specifically to match the food.




MENU
BALISTRERI VINEYARDS
presents
2013 Spring Barrel Tasting Dinner
Thursday, May 16, 2013
Chef Hosea Rosenberg, Founder of Blackbelly Catering
Wines Presented by Winemaker John Balistreri

Welcoming Wine
Balistreri 2012 Colorado Sangiovese, Talbott Vineyard, Barrel #11255
Wine Notes: **** | 90pts| A great, fruit-forward, well-balanced wine!

Amuse
Balistreri 2012 Colorado Dry Muscat, Talbott Vineyard, Barrel #2044
Sweet Corn Custard Wrapped in
House Made Culatello

Wine Notes: VT***1/2 | 86pts| An Old World-style wine.
Food: Inventive, petite, and fills the mouth with delicious flavors.


First Course

Balistreri 2012 Colorado Roussanne, G. Parker Vineyard, Barrel #222
Spring Salad
Peas, Radish, Potato, Grilled Shrimp, Arugula
and Charred Scallion Vinaigrette

Wine Notes: VT****| 90pts| Old World-style, elegant and subdued.
Food: If only Mom made vegetables taste so good! A great fusion of fresh ingredients!


Second Course

Balistreri 2012 Colorado Tempranillo, Talbott Vineyard, Caspari, Barrel #11257
Hot Smoked Rainbow Trout
Fennel Sausage, Spicy Braised Greens and Blue Corn Grits

Wine Notes: VT****1/2 | 96pts| A powerful, full-bodied red made from Colorado-grown Tempranillo that rivals the top examples from Spain. Dark, rich in color with ripe red fruit, tobacco and chocolate notes. Ready to drink now!

Food: Red wine and fish? You bet! Tasting this pairing was like taking a trip down the taste highway. Amazing scents of fennel and smokiness meet tender, perfectly cooked trout seated on a layer of blue corn grits. Multi-orgasmic! One of the best food and wine pairings that I have tasted in a decade.


Third Course
Balistreri 2012 Colorado Malbec, Bookcliff Vineyard, Barrel #2174
Coffee Cured Duck Breast
Duck Confit and Beet Hash, Apple Mostarda

Wine Notes: VT***1/2 |86pts| Balistreri’s first-ever Malbec is a well-balanced, medium-bodied red wine, showing layers of fine tannins and fresh acidity. This is a young wine that will benefit from cellaring for nine months to a year.

Food: Incredibly enchanting, brilliantly prepared coffee crusted duck, served medium rare, moist and juicy, pairing perfectly with the wine. The apple’s sweetness tied all the flavors together beautifully.

Fourth Course
Balistreri 2012 Colorado Petit Verdot, Avant Vineyard, Barrel #11258
Balistreri 2012 Colorado Cabernet Sauvignon, Lovies Vineyard, Barrel #12269
Grilled Colorado Hanger Steak
Porcini Gnocchi, Local Mushrooms, Chimichurri



Wine#1 Notes: VT***1/2 |86pts| A dark red grape variety that is commonly used for blending, this wine has wonderful black cherry fruit flavors. This is a young wine that will benefit from cellaring for six to nine months.

Wine#2 Notes: VT**** |90pts| Move over Napa, this wine is proof that Colorado Cabs are world class! The fruit is selected from Balistreri’s favorite grower, Lovie’s Vineyard.
A tasty, big wine that shows no signs of flabbiness!
Food: Perfectly cooked steak fuses with rustic, local ingredients, making me feel like I am dining in Argentina! The food paired best with Balistreri’s bold Cabernet.

Dessert

Balistreri Port Barrel #986
Salt Caramel Budino, Dried Cherry and Chocolate Crumbs
Balistreri Ice Wine

Wine#1 Notes: VT****1/2 |96pts| Amazing port-style, fortified red wine with walls of fruit and flavors of cherry Lifesavers.

Wine#2 Notes: VT**** |90pts| Yummy white dessert wine with caramel and tart apple flavors.
Food: Breaking through this layered dessert revealed a surprising finale of sweet and salty flavors. Chef Hosea delivered a creamy, velvety blend of sweetness and textures that paired well with both wines.
#

Everyone who attended will remember this well-executed event fondly. For $95, it was an exceptional value for the money.

Many of the attendees ordered futures of these new wines. Wines will be bottled and ready for pick-up by November. For information about these new wines and upcoming events visit http://www.balistrerivineyards.com/

For information about Chef Rosenberg’s catering business and farm visit: http://www.blackbellycatering.com/



 
Chef Hosea with his team