Chef Justin Miller explains cooking & sourcing Sweet Bread


By Christopher J. Davies

I have a secret. You know how everyone says they are going on a diet after New Years Eve? We'll mine gets official delayed until after the Broadmoor's Salute To Escoffier Event in late January, or early February.

This event has been classified by some as a food orgy. It is really a homage to the master of French Cuisine and French Wine. Their 9th Annual event was held February 4 to 6, 2011. It was a sold-out event full of foodies, wine and food writers and trade folk.
John Blazon MS with Chef Bertrand Bouquin
Lobster Carpaccio

The event was different than past years, the Friday night welcome reception was somewhat trimmed down, not surprising as most guests do not arrive until Saturday. But the Wine Luncheon at The Mobil 5 Star Penrose Room, featuring luxury boutique wines from Stonestreet Wines, a Kendal-Jackson brand, set the bar for detectible wine pairings and what the evening had in store for the guests. Master Sommelier John Blazon, a former Disney Food & Beverage Director guided us through the Stonestreet wines with grace and humor!


Amuse Bouche
Stonestreet Estate Grown, Sauvignon Blanc, Alexander Valley
Main Lobster Carpaccio With Horseradish Caviar Cream
Stonestreet Red Point Vineyard, Chardonnay, Alexander Valley 2006
Veal Tenderloin And Sweet Bread With Tangerine
Stonestreet, Christopher's Vineyard, Cabernet Sauvignon, Alexander Valley 2006
Stonestreet, Fifth Ridge, Estate Red Blend, Alexander Valley 2006

Wild Flower Honey Panacotta
Journalist friends with Lindsey Bradish, The Broadmoor's F&B Marketing & PR Manager

During the weekend, we also had the pleasure of dining at Summit, the Broadmoor's spectacular American Brasserie, that was designed by internationally-renowned restaurant architect Adam D. Tihany. When you enter Summit you see their expansive bar and custom designed wine turret. Summit features the creative cuisine of French Born Chef Bertrand Bouquin. We fell in love with many of dishes, including the Mac and Cheese Appetizers, which rivals Thomas Keller's (includes Lobster), but the standout was Hudson Valley Foie Gras with Coconut Crust $19, Dried Apricot and Fennel Chutney, Oloroso Reduction. A wonderfully sweet and meaty dish with velvet texture!

We also tried Wine Director Tim Baldwin's suggested pairing: Sherry
Gonzalez Byass, Matusalem, Oloroso Dulce Viejo, VORS (30 years old) Jerez, Spain 13.00. This was a spot on pairing, and to be frank, the first RED Sherry that I have ever tried. I will be resuming my Sherry studies soon! Delicious! Check out Summit:

Saturday's line-up included a cooking demonstration and " Art of The Cocktail" mixology seminar. But the big event was the evening "A Salute To Escoffier" Grand Buffet which for the first time was held in The Broadmoor's International Center. When guests arrived we were treated to a cocktail reception in the lobby which included a full-blown Sushi Station by A-1 Sushi, a multi-store, Japanese run company. When the doors to the ballroom opened it was surprising to enter an elegantly decorated, massive hall with mood lighting and wall to wall cold and hot buffet stations.

The featured wines were sponsored by Republic National Distributors and their Trinity Fine Wines and Grand Vin divisions. While most of the wines were French, I did find some Italian, Chilean and American wines.

The evening concluded with a silent and live auction, that contained large format wine bottles, verticals, a custom chef dinner at your home for eight guests and several trips and excursions. All proceeds were split by the Education Foundation for The Colorado Restaurant Association and The Broadmoor's Culinary Apprenticeship and Scholarship Fund.

This event is a favorite for us and sets the clock for our new year diet!
Check out the 2012 10th Annual Salute To Escoffier Weekend which should be scheduled for the first weekend in February 2012.
Veal and Sweat Bread Duo


Veal and Sweetbread Duo
Curry Spaetzle and Green Asparagus

Yield: 6 servings

1 each        Veal Tenderloin
1 pound       Veal Sweetbread
4 each        Tangerine
1 bunch       Green asparagus

Blanched the asparagus in a large pot of boiling salted water for about 8 minutes or until tender, set aside.

Juice the tangerines and set aside.

In a large sauté pan, heat a tablespoon of olive oil.  Season the veal loin and the sweetbread with salt and pepper. Cook the veal loin for about 8 minutes on each side or until desired temperature. Remove the veal loin and set aside. In the same pan, cook the sweetbread for the same amount of time.  Add the tangerine juice to the pan and reduce it so it glazes the sweetbread. Set aside.

Curry Spaetzle
2 cup                All purpose flour
4 each               Whole eggs
2 tablespoons        Whole milk
1 teaspoon           Curry powder
To taste             Salt and pepper

In a large mixing bowl, mix the eggs and milk in to the flour with a whisk making sure there are no lumps. Add the curry powder, salt and pepper and set aside.

In a large pot, bring some salted water to a boil and push the curry dough threw a perforated pan. When the spaetzle comes back to the surface of the water they are cooked. Cool them in ice water, strain and set aside.

In a large sautéed pan, heat a tablespoon of olive oil with a tablespoon of butter. Add the spaetzle and sauté until they start to caramelize, season with salt and pepper.


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