Showing posts from February, 2009

Recipe's from Boulder's Top Chef

Top Chef Season 5 concludes tonight. Who will it be? Carla, Stefan or Hosea? I am rooting for Hosea because I know from past experience that he has what it takes to win tonight. Before he made it to Top Chef Season 5 fame, Chef Hosea Rosenberg of Jax Fishouse in Boulder, was a two time "Best Chef" at the Denver International Wine Festival. In 2007, Chef Rosenberg won the Taste of Elegance Chef's Food and Wine Competition. Here are the recipe's for his winning dishes: Thai Marinated Scallops with Trout Roe and Pineapple Syrup (serves 4) 4, large, fresh scallops (about 2oz each) 2 oz lime juice 2 oz orange juice 1 large knob ginger 1 stalk lemongrass 4 oz coconut milk 2 oz rice wine 2 C fresh pineapple juice ½ jalapeno, seeded 1 T corn starch 1 oz trout roe Salt 1 large English cucumber, sliced into think disks Slice scallops into thin disks. Chop ginger into very small pieces and then squeeze with kitchen towel to extract juices. Combine ginger juice, lime juice, ora

The Broadmoor, Colorado Springs- A Foodies Enchanted Delight

The Broadmoor, Colorado Springs Every Foodies Enchanted Dream! Story and Photos by Christopher J Davies, except where noted. Last weekend we had the pleasure of taking our annual foodie pilgrimage to the fabulous Broadmoor in Colorado Springs. The resort is set on 3000 beautiful acres, with four award-wining championship golf courses (that will play host to the 2011 U.S Women's Open) , 593 guest rooms, 107 suites, gargantuan 185,000 square feet of meeting space, 6 tennis courts, a full service spa, 18 restaurants, café's and lounges. Photo (C) The Broadmoor Guest rooms are lavishly appointed and opulent. Ours was located in the original main building with a birds eye view of Cheyenne Mountain and the resort’s own Cheyenne Lake. Our bathroom was totally renovated with marble tile, modern glass enclosed shower and a large five-fixture bath. Three of the Broadmoor restaurants are Mobil Star rated, In 2007, Penrose Room became the first Colorado restaurant to receive the AAA Five-D

Hungary’s Epochal Food & Wine Culture

Statues at Heroes Square, Budapest Dio Restaurant Mysterious fountain of wine! Budapest (pronounced/ Buda-Pesht), capital of Hungary, is in my opinion one of the most beautiful cities in Europe. During the cold war it had a reputation for being “the Paris” of Eastern Europe. The city is actually a combination of two cities Buda and Pest that are separated by the Duna (Hungarian) or Danube River. When I first visited Budapest in 1992, the inhabitants were still trying to grasp with their newly obtained freedom. The Soviet Union was officially dissolved. While this was mainly positive, some locals resented the jump in expenses that they incurred with freedom. When I dined in traditional popular restaurants, I experienced old world cuisine that was comprised of a great amount of heavily fried foods such as chicken and goose, doused in paprika & cream. The wine list’s consisted of 90 percent sweet local white varietals and classic Tokay and Aszu, sweet wines made in a similar style as