Capital Grille Vintage Wine & Food Experience

Capital Grille, Denver


For those who read my blog, it is no secret that I am a big fan of the Capital Grille restaurants. I first experienced Capital Grille's Tyson Corner restaurant, when I was a national sales manager with a generous expense account. It was love at first bite!

Lately, I have been impressed with Capital Grille's over the top wine programs. The latest edition to their cellar is a second annual release of their Artist Series Cabernet Sauvignon, a 2007 created by Thomas Peffer, a world-class winemaker from Atalon Vineyards in Napa Valley. Mr. Peffer created the wine with guidance from The Capital Grille’s George Miliotes, one of only 170 Master Sommeliers in the world. The grapes used were from specially selected vineyards in Napa Valley whose high elevation and unique microclimate result in the perfect conditions for creamy, boldly textured flavors. Blended solely for The Capital Grille, fewer than 1,000 cases of this unique wine will be produced. The company will donate $25 from the sale of each limited bottle to Share Our Strength® and its mission to end childhood hunger in America. Cost: $75, which based on the quality is an exceptional price.

For more info on this project see my article in Examiner.Com: www.examiner.com/wine-country-travel-in-national/capital-grille-s-releases-artist-series-wine-to-help-end-childhood-hunger


2007 Artist Series Cabernet Sauvignon

Wine Review:
Capital Grille Artist Series
2007 Cabernet Sauvignon, Napa Valley $75, ****
Dark Ruby Color, rich scents of black currant, red berries, black raspberries & pipe tobacco. Elegant taste, soft tannins and long finish. Pair with beef, lamb or chocolate.

Dish on Our Dinner:
Capital Grille, Denver
Located in the touristy Larimer Square region of LODO (Lower Downtown), This Capital Grille is a popular Denver hotspot. The chefs are true artisans and the service staff operates like a Swiss Clock! Manager Charlie Stauter oversees the room like an orchestra conductor breezing through the aisles with a watchful eye. When he managed to stop by our table, I told him I was dreaming about celebrating my birthday at the restaurant. He personally made our reservation!

Our server Vanessa was super personable and showed a great knowledge of the menu and wine cellar. She immediately cracked open a bottle of the Artisan Series Cabernet and decanted it so it could open up for later. We started off with cocktails and fresh raw oysters on the half shell. This was later complimented by Kim Crawford Sauvignon, a signature Sauv from Marlborough that has got more citrus than a lemon grove. This paired well with our rich Lobster Bisque.

Our old friend and Capital Grille wine professional, Jamil Tealer gave us a little history on the Artisan Cab, commenting that this vintage is far superior in his opinion to the first edition.

Darcy and I decided to split entrees. She ordered the Bone-In Kona Coffee Rubbed Dry Aged Sirloin with Scallion Butter $43. A flavor enhanced meat that was delicious with the Artisan Series Cabernet. Chef James Storm visited us at the table to explain the ingredients of the rub; Cocoa Powder, Decaf Coffee, Mustard Seed, Parmesan and Caramelized Scallions. Darcy likes her steak "black n'blue" and chef supplied exactly what she ordered.

I ordered a 3lb lobster stuffed with crab meat. The crab meat was fried in Panko butter. The lobster was mouthwatering and really seat. I almost did not need to dip it in butter.

Side Offerings are not to be missed! We ordered our favorite's; Fresh Creamed Spinach and Au Gratin Potatoes.

We were so full, that we had to pass on a traditional dessert, ordering glasses of 30 year-old tawny port, an elegant dessert in a glass.

The best thing about leaving a Capital Grille, is the way they package your leftovers! Everything is packaged perfectly and placed into a nice shopping bag with a signed thank you card from the chef. The devil is in the details and Capital Grille has the details down perfectly.

I highly recommend that you visit your local Capital Grille soon. The Limited Edition Artist Series Wine is going to sell out soon! Plus, the food and service are unmatched! www.thecapitalgrille.com

///

Comments

Post a Comment

Popular posts from this blog

Diary of a Grand Vintners Fundraiser Dinner

Image
Bertrand Bouquin , Executive Chef of the Broadmoor Colorado Springs and Chef Paul Schutt of The University of Denver’s HRTM School Photo © 2008 by Christopher J Davies Once a year, we produce the Grand Vintners Fundraiser Dinner, which is undoubtedly the highest profile event at the annual Denver International Wine Festival. 1 00% of the net proceeds all revenue generated from this evening will benefit the John S Davies Scholarship Endowment Fund. The scholarship is dedicated to the memory of my Father who was a talented Chef and Hospitality Manager. Dad died tragically at the age of 26 as the result of a car accident. In it's second year, the John S Davies Scholarship Endowment will directly benefit students of the University of Denver's HRTM School. In 2007, Cristina N.Mariani-May, family prop...
Read more

Turtle Soup…The Almost Forgotten Delicacy!

Image
--> The Food And Wine Chain Turtle Soup…The Almost Forgotten Delicacy! By Christopher J. Davies Over a century ago, Turtle Soup was earmarked in many a home cook’s favorite cookbook. It is said this was U.S. President Howard Taft’s favorite food. So seriously did he take this dish that he even selected a special chef for the White House who was a master at cooking a good Turtle Soup. Today a small group of restaurants across the country have Turtle Soup on their regular menus. The largest concentration of restaurants with Turtle Soup on their menus is found in America’s foodiest city, New Orleans! Of the dozen or so restaurants in NOLA making Turtle Soup, Commander’s Place is ground zero for this delicacy. Their creole version is thick and stew-like. It is usually topped off at your table with a drop of sherry. No, it does not taste like chicken, but more like a veal stew. At the helm of Commander’s Palace is Executive Chef Tory McPhail, a young and...
Read more

Hungary’s Epochal Food & Wine Culture

Image
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 ...
Read more