My Culinary Recap of 2009

Wow! What a whirlwind of calories, wine and cocktails I have had the honor of savoring in 2009.

A Few of My Favorites...

I have to say this masterpiece of halibut poached in tomato confit with lobster from Opus' Michael Long is one of my favorites.

This off the menu creation was probably one of the best meals I've ever enjoyed - and I've eaten at a lot great restaurants - I have the credit card bills to prove it.

Opus is a restaurant in downtown Littleton that has to fight for the spotlight it so deserves.

The list of my favorite Denver restaurants go on; Fruition's chef/owner Alex Seidel leads an extremely talented team of chefs; Blake, Jimmy, Matt, Kona, Josh, to name a few. Alex is often referred to as a perfectionist and the food loving public definitely comes out the winner with his take on comfort classics. I'm not so patiently waiting for the sheep's milk cheese he is going to produce with the purchase of his farm.

Matt Selby of Vesta Dipping Grill & Steuben's continuously steers his chefs Wade Kirwan & Brandon Biderman, respectively, to consistently great food - the ribs at Steuben's - delish! Not to mention that Matt is very generous with his time to charity, as you constantly see Vesta & Steuben's participating in charity events.

One place I always love to go to is Z Cuisine. This restaurant and absinthe bar always transports me to another place where time doesn't matter. Owner Patrick Dupays and executive chef Pete Ryan put out the best french country fare in the city.

I love new comer's Colt & Gray, Sketch Wine Bar and the newest kid to the block is Sushi Den's third venture - Den Deli. The list goes on and on and this blog post would be 20 pages long if I mentioned all of my favorite restaurants.

And what about the gourmet markets? There are some great markets in Denver with more opening every quarter it seems. Take Wen Chocolates, Savory Spice and one of Denver's newest spots, EVOO Marketplace. We are blessed with Ed & Kristi Janos' Cook's Fresh Market.

We have people who move here to follow their food passion, we have magazines dedicated to food, Edible Frontrange, ethnic markets, like Jerusalem Market (that's me pictured with Faraj), that offer a trip to another land just by walking into the store.

Colorado has about 8% of the country's Master Sommelier's, James Beard winner's, chef's who are published in national magazines like Bon Appetit and Certified Master Chefs.

Colorado is so much more than the Rocky Mountains, the sports teams and skiing; we have a great culinary scene and it's only growing. So, my fellow food lovers, thank you for a great year of exploring the many great culinary places Colorado has to offer.

Home, Home on the (Chocolate) Range

What do you get when you cross a horse farrier and an amazing chocolatier? That’s easy, Wen Chocolates. Wen Chocolates has been on 15^th & Platte for two years now but Chef William Poole, head confectioner, started Wen long before the store was opened. He and his Savannah truffle were featured on the Dean Brothers, “Road Tested” three years ago and from there the store was opened and Denver’s own started shipping chocolates around the world.

William Poole grew up just outside of Omaha, Nebraska being heavily influenced by his family. His love of cooking started with his grandfather. “When I was about four years old I used to, not ask, but demand a chair so I could stand beside my grandpa to see what he was making,” Poole says remembering the breads and cookies his grandfather would make.

His love for horses also came from growing up near his family’s farms. In addition to being a chef he is also a certified farrier, which means, he is qualified to fit your horse with shoes. His love for animals doesn’t stop there but continues with a desire to have a ranch, complete with livestock. And, so he can continue to follow both passions; horses and cooking, he plans to open his home to friends and family and teach them how to cook in a simple manner, to be inspired and build their confidence in the kitchen.

Wen Chocolates is not Poole’s first venture into a food or hospitality business. He and his partner, Loren, owned and ran Bywater Guest House in New Orleans as well as a coffee shop in Milwaukee called Bear Brew Coffee. At each place they would cook and take care of all of the details. Chef Poole made his way to Denver and worked with Chef Michael Long of Opus in Littleton before going to culinary school at the Art Institute. Chef William left school mid-term to pursue a pastry job on the Orient Express Railways.

His time on the Orient Express proved to be a very fortuitous. In 2003 he was offered the chance by Emil Gaspari to cook in Slovenia. Given Chef Poole’s eastern European heritage, it was like going home. He did everything from plating and serving to cooking and cleaning. “In addition to my given tasks, I had the opportunity to teach classes on American standards of dessert plating, components, breads & pastry.” Poole said. He has cooked birthday cakes and dinner for the former and current presidents of the Republic. Chef Poole is slated to head back over to Slovenia to teach students confectionary at Hospitality School in Maribor, Slovenia; a school that coaches students to compete in the Georges Baptiste award for European Culinary Excellence.

When asked who he would love to sit down and talk with he was quick to reply MFK Fisher & John Muir as well as Julia Child (of course) and surprisingly Phyllis Diller; just 20 minutes and bourbon would do fine. You get the sense that from his choices Chef Poole respects history and people who pull make something for themselves, who go after their passion and are happy with their success.

Poole readily admits he has been greatly influenced by his family. His aunt and uncle for their entrepreneurial spirit, his parents and growing up in a middle class family and his other aunt who had a rural farm with horses and livestock. All of these factors helped define who Chef Poole is today.

“I know I made something good when the smells remind me of my childhood”, Poole said. It goes hand in hand with what he thinks the next food trend will be; comfort food. The smells and flavors take us back to an easier time of being a kid and food makes that connection. This is driven home by one of William’s favorite meals, steak and eggs maybe with a salad of lardoons.

It is comforting to know that Denverites are blessed to have such a talent in our own back yard. If you haven’t had a truffle from Wen Chocolates, do yourself a favor and head down there, just don’t go on a Monday or Tuesday as they are closed. You will taste the love and passion in each one of his truffles and that is what keeps people coming back.

Fun Facts:

Three things you always have in your refrigerator:

Beer, anchovies and carrots

What is something most people don’t know about you:

I’m a certified farrier

I married my partner, Loren last month and I studied ballet in high school

I was given the certificate of Contributions to Slovenian Culinary for my work there

Place you’ve always wanted to visit:

Istanbul, Turkey because of the history and the food

Yea! for Seafood - Fresh Seafood

Don't think you can get fresh fish in Denver? Not true, most fish hits DIA within 24 - 36 hours. Granted, it's not off the hook caught fresh, but, ask around the next time your in a city by the sea, unless they are sitting on the beach, your fish is not going to be minutes old either.

Finally! A seafood market owned by someone who LOVES seafood - a former sushi chef.

Chad Wells, formerly of Tommy Tsunami's, has opened a quaint little seafood market in Curtis Park that he has been dreaming of for years. His market focuses on sustainable, fresh fish & seafood. He also offers house made salmon patties, seaweed squid salad straight from Japan (very tasty!) and sushi Tuesdays where you can walk in and pick up some amazing fish for dinner and and pop a few little morsels of love in your mouth.

If there is something special you are looking for, just give Chad a call and he can get it in for you. Given his many years in a sushi restaurant, he can give you some great tips on how to properly prepare your fish and what flavors go well with it.

Wells has taken this sleepy little shop and turned it into a wonderful little market. No need to roam aimlessly around Denver looking for fresh, quality fish; you can find it at Well's Seafood.

2532 Champa St
Denver, CO 80205
(303) 459-4229

From Italy with Love

What do coconut popsicles, Partagais and cherries have in common? These are all things chef/owner Andrea Frizzi of iL Posto love. Simple food and a good cigar.

Sitting down with Chef Frizzi gives you the feeling of being in Italy when he talks about what fuels his passion for food. One thing you can count on with the simple, Italian fare he delivers night after night is that it comes from his heart balanced by the history of learning about food as a young boy in his family’s salumeria while growing up in Italy.

Andrea didn’t choose to go to cooking school, which he attended as a teenager, it was a family decision and one Frizzi does not regret. He has cooked for queens, presidents and prime ministers. He went to art school for culinary design so he could learn how to create ice and jello sculptures. This is a man who takes his craft very seriously.

Taking your craft seriously and loving it are two different things. Andrea takes his passion for food to a level most people in any career would be lucky to have. When asked what it is about food that drives him his reply is simple: memories. Food reminds him of moments that he had in this past with his family. When he eats, it’s an emotional journey and for this reason he prefers to eat at home with his wife Tara.

Andrea came to the United States in 1993 via Washington D.C. as an executive chef for Bice Restaurants. During his two year tenure with them he was voted Best Young chef by Williams Sonoma and Best Young Chef in D.C.

After Bice Restaurants Frizzi started Restaurant, Inc., a restaurant consulting company where he opened more than 20 restaurants in the D.C. and New York City markets. “Consulting was fun but it wasn’t my own game”, Frizzi says.

He came to Denver to consult on a restaurant and fell in love with it. As an avid fly fisherman he knew he would fit in and the people were great. He quickly made friends here and saw opportunity in this growing city. These factors made him stay and he has no plans of moving back to Italy.

He would like to see Denver add more independent restaurants, bakeries and pastry shops (did you hear that Deanna Parker? – he likes gelato too) and for the community to focus more on locally raised food.

When asked who he would like to meet, the list is (quite) distinguished and admirable; the Dalai Lama for his calmness, Jacques Pepin for his technique, Carlo Montizamo, President of Ferrari, for his inspiring vision and Mario Batali for raising the profile of Italian food way past spaghetti and meatballs.

What makes a great chef in Andrea’s eyes? It goes back to simplicity; commitment, uncompromising attention to details and humility.

Chef Andrea, you are well on your way and Denver is lucky to have you, your commitment to your food memories and your food.

Ciao.

EVOO Marketplace

Is it any wonder that when you walk into Mick Major's new shop, EVOO Marketplace, you want to taste everything. The beautiful stainless steel fusties protect & hold the olive oil and balsamic vinegars from around the world.

Like most food lovers, Mick decided to follow his passion and opened the store after a long career in commercial printing. When you go Mick will walk you around the store giving you information on the fusties, the oils and vinegars. He'll walk you through how to taste, different oil and vinegar combinations and he'll also encourage you to create your own. A favorite seems to be the meyer lemon olive oil and white peach balsamic vinegar, alone or together.

This is a wonderful way to spend an hour, just tasting, experimenting and dreaming of the different dishes you could create with a world of olive oils and vinegars at your fingertips.

EVOO Marketplace is located on the corner of 15th and Market, 1338 Market Street Denver, CO 80202, 303-974-5484.

August Featured Chef - Alex Seidel

Alex Seidel

From a boy who grew up in Wisconsin to the man who is the chef/owner of one of the west’s best restaurants comes food fit for kings and journeymen alike. Alex Seidel of Fruition is a simple and hard working restaurateur that expertly delivers elevated comfort food. His easy going manner and mid-western work ethic has garnered him two nominations from the James Beard Foundation for one of America’s top chefs. However, Alex is the first to point out that he hasn’t achieved his success alone; his team of talented sous chefs, wait staff and business partner Paul Attardi all play a role in the success Fruition enjoys.

Seidel didn’t grow up wanting to be a chef; he actually went to college at the University of Wisconsin – Milwaukee, as a walk on for the soccer team. He tried his hand at many different majors; pre-med, physics and political science, before choosing to forgo traditional college and enter Western Culinary Institute in Portland, Oregon (which has been purchased by Le Cordon Bleu).

After graduating from Western Culinary Institute Alex moved on to Monterey, California to start working in his new profession. It was the commitment of Oregon and California to locally grown food that has influenced Alex’s cooking the most. Although California proved to be a great training ground it was time to move on to the Vail Valley to work at the acclaimed restaurant, Sweet Basil.

Sweet Basil’s Executive Chef, Bruce Yim, was a huge influence on Seidel. "Bruce taught me a lot about technique and the importance of quality", Alex said. But Seidel didn’t stop there about one of his mentors, "He also taught me how to effectively manage a team and a kitchen." Alex’s numerous years of playing on a soccer team and Yim’s philosophy of "we’re a team and we have a goal" have worked extremely well for Alex and Fruition. This is evidenced by the fact that Fruition has very little turn over in their kitchen and front of the house staff. This shared attitude and management philosophy are big reasons why the consistency and quality of the food and service stays as high as it does.

After Sweet Basil Seidel followed a girl (who would later become his wife) and moved to Denver where he soon found himself working for Frank Bonano at Mizuna. At Mizuna Alex quickly worked his way up the ranks from sous chef to executive chef where one of his responsibility was creating the menus with Frank. Working for Frank would have far reaching affect on Alex even he didn’t realize when he started there. It was at Mizuna that Alex and Paul Attardi met.

Paul and Alex became business partners just over three years ago when Alex called Paul, who was living in the Outer Banks of North Carolina at the time, to persuade him to come back to Denver and open a small restaurant with him. It didn’t take a lot of convincing for this sommelier and front of the house master to pack his belongings and move back to the Centennial State.

When asked what his biggest career accomplishment as a chef has been Alex points to being able to take his entire staff to where his culinary career began. "I was able to pass on information & knowledge about the food and wine of Orgeon, having them experience that as a group & being the leader was a huge accomplishment for me."

Alex also pays homage to some other great chefs in the Mile High City citing Selby, Bonano, Sorenson and Wiard for their contribution to the exploding dining scene in the Denver. He’s watched as they’ve improved their restaurants and skills. "Our dining scene continues to evolve and attract better chefs from other parts of the country. Alex also went on to say, "our dining scene will take care of itself; it’s the diverse community of chefs that raises the quality of the restaurants."

Alex has definitely made an impression on the Denver dining scene and soon will be making one on the farm to table scene with his recent purchase of an organic farm in Larkspur. His intent is to provide the restaurant with produce and in the not too distant future possible cheese. Knowing Alex, his cheese, like his restaurant, will be outstanding.

Sunday Funday

If you are planning on spending your Sunday eating and drinking why not spend it at Taste of the Nation?? For $75 you will eat and drink your way through 15 of Denver's hottest restaurants- what could be better? With the proceeds going to feed hungry children- get in your "Sunday Funday" finest and head to Mile High Station at 2027 West Lower Colfax Avenue. Rub shoulders with the culinary elite of Denver, but more importantly have a part in making sure there is no kid hungry.

Out with the Old Pig, In with the new GastroPub

A new GastroPub in North Cherry Creek has taken over the old Squealing Pig location. Public Houses have been known across Europe as a gathering place for anyone and everyone. Just reviewed by the Denver Post, this charming Celtic establishment offers far more than your standard "pub fare". Start with a Ginger Gin-Ade with house made fresh ginger syrup on the gorgeous patio and then delve into the new menu- featuring tasty delights like Rabbit Lasagna in a Sage Scented Bechamel.

Drinks, dinner, brunch- Argyll GastroPub is a definite "not to miss" restaurant!

Argyll GastroPub is located at 2700 East 3rd Avenue Denver, CO 80206

(720) 382-1118

Taste of the Nation - See you there!

It is here! Yea! Share Our Strength's Taste of the Nation annual fund raiser on Sunday July 19th at Mile High Station from 4 p.m. - 7 p.m.

This is no normal fund raiser; no boring sit down dinner, no one standing up on a stage going blah, blah, blah, donate money.

This is a culinary feast with Denver's top chef's; Troy Gard of TAG, Matt Selby of Vesta & Steuben's, Sean Yontz with Tambien & Mezcal, there's a mixology contest - come on! how many charity events have you been to with a mixology contest AND Denver's own Sean Kenyon (of Steuben's & Colorado Bartender's Guild) is heading it up! Yes, we have an auction - who doesn't love a deal in this economy?! Restaurant gift certificates, a trip to FoodTV studios, trips, you know the deal.

Taste of the Nation's goal is No Kid Hungry, 100% of ticket sales goes to feeding hungry kids - we look forward to seeing you at this amazing foodie extravaganza!

Matt Selby - Denver's Philanthropic Chef

When you first meet Matt Selby you would never know what an accomplished chef and philanthropist he is. I sat down with Matt a couple of weeks ago for our interview and was blown away by his inclusionary attitude.

As a Denver native, Selby has witnessed Denver’s dining scene go from “steak and potatoes” to a culinary scene that is ever evolving. When Matt led a group of eleven hungry Denverites around town in June he paid homage to Jax and Vesta for being the pioneers in LoDo’s restaurant revolution. It seems he and proprietor Josh Wolkon have a knack for creating great restaurants as evidenced by the heavily awarded Vesta Dipping Grill and the always busy Steuben’s on 17th Avenue.

With food history and ingredients as his driving force with food, Selby creates amazing dishes. While the concept for Vesta Dipping Grill was Wolkon’s concept, Selby has taken it and ran with it by creating the sauces and signature dishes (Matty’s Wacky Apple anyone?) or the eclectic lamb ribs. But what keeps him in one of the toughest businesses around is the hospitality of it all. “Serving our customers is what keeps me going, Denver diners are loyal and they support local talent. I’m doing what I love in my hometown.”

Matt is very well known in the Denver dining community, not only for his culinary talent but also for his philanthropic heart. He and Josh participate in many charity functions throughout the year as well as host an event for Urban Peaks at Vesta each year. “Giving back and being part of my community is very important to me.” Vesta Dipping Grill & Steuben’s were even recognized on Philanthropy Day 2008 with the Small Business of the Year Award".

As a member of the FIVE (http://www.denverfive.com/) Matt has cooked at the James Beard House twice. James Beard is embraced by chefs worldwide for his contribution to the culinary arts. The first time he cooked there he said, “it was overwhelming and special; a great accomplishment”. Cooking at the James Beard House is a huge acknowledgment to your skills and that you have recognizable talent.

Although Selby didn’t go to culinary school he did learn and he will be the first to tell you, he is still learning, from many gifted chefs. He cut his teeth at the Rattlesnake Grill and at the tender age of just 23 became the Executive Chef at Vesta Dipping Grill. Matt heavily promotes his chefs and encourages them to be the best they can be. It looks like his mentoring is paying off as you can experience the food of his chefs at the many restaurants around Denver, like with Venue’s executive chef, James Rugile. Likewise, Vesta’s executive chef, Wade Kirwan, took over the reigns from Matt and has also cooked with him at the James Beard House twice.

When asked about what he would you like to see the Denver culinary scene become Selby said, “when you speculate about what is to come, you miss what is happening now. You have to keep it real for your diners, Denver will become what it will become.”

While Denver will probably never become the BBQ capital of the world Selby would love to compete on the BBQ circuit at some point. He and Steuben’s executive chef, Brandon Biederman, came up with Steuben’s very popular ribs by working together on the rub and cooking method.

Even though retirement isn’t in Matt’s future anytime soon, when it is you’ll probably find him in a small ten seater cooking what ever inspires him in the moment. If we’re lucky, it’ll be in Denver and we’ll all continue to enjoy his food, his philanthropy and the community he so dearly loves.

Awards and accomplishments:
Cooked at the James Beard House – twice
Top Ten Restaurant (Vesta Dipping Grill)
2001 Best Chef 5280
2004, 2005 Best Chef Readers Choice Rocky Mountain News
Vesta Winner of AICO award for design
Steuben's Winner of Mayor's Award for Design
Rachel Ray's Tasty Travels, and Unwrapped, "Chef Matt Selby is going to be a rock star!"-Rachel Ray
Jaques Pepin Book Signing Luncheon with Chef Brandon Biederman at Steuben's
Vesta Best Place for a first date (5280, Westword)


Fun Facts:
Loves baseball
Three things always in his refrigerator: butter, cured meat and mustard
Matt’s idols: Jerry Lewis, Don Mattingly, Danny Meyer, Julia Child, Locally: Sean Kelly, Tyler Waird, Jamey Fader and Goose Sorenson

What Makes A Great Chef?

When Culinary Connectors launched November 15 2008, we had no idea of the reception we would receive from the chefs and shop owners. I don't think we would have ever dreamed of the degree to which they have embraced us with open arms, advised us and encouraged our mission.


Our mission is to let everyone know about the amazing culinary talent we have in the Mile High City.

One question you may ask - I know I did - is what makes a great chef? I've discovered that there are two characteristics that weave a common theme throughout my interviews: passion and curiosity.



When these two characteristics cross paths, you get to experience food like Alex Seidel's fresh take on the classic Oysters Rockefeller or Matt Selby's succulent lamb ribs. Culinary school is not a prerequisite as to if you make a great chef or not; in fact, you're not even considered a chef when you graduate from culinary school. A perfect example of this is Thomas Keller, renowned chef and owner of the award-winning French Laundry and Per Se restaurants.



Amanda Faison, food editor for 5280 Magazine, says "great chefs are inspired by their environment. The flavors and texture of the food are well-balanced, thereby letting the simple ingredients speak for themselves."

Did you know we have a certified master chef in our midst? It's true, look for more information on Ed in the very near future.

We will be featuring different chefs from around Colorado on our upcoming tours and blog so you can experience their curiosity, passion -and exquisite cuisine - for yourself.

A Day with Matt Selby

What do you get when you get 14 foodies, four of Denver's top chefs & Matt Selby together? An amazing day of eating and drinking. We were blown away by the hospitality of Matt Selby as he personally escorted us to his favorite spots.

Our first stop was at Vesta Dipping Grill where Executive Chef Wade Kirwan made us perfectly prepared lamb sandwiches with a refreshing salad. Next time you're in Vesta, be sure to ask Wade if he'll show you his jack fruit. ;-)

Next Matt took us through the Pacific Mercantile. Finally! a great place to buy fresh fish that doesn't cost a small fortune. Chef Matt took us through the store and showed us his favorite items, yozu juice was tasty and the shiso was a fun new herb we learned about. One of the owners, Kyle, hosted us with a fantastic sake and other Japanese snacks.

Then we headed over to Lola's to meet Executive Chef Jamey Fader where we had an amazing cilantro and tomatillo bloody mary as well as tasting some very smooth tequila. He served up some pork tamales with a poached egg, it was delectable.

After we got a lesson in tequila's we headed over to Jax to meet Shelia Lucero and did she ever spoil us - wow! Thanks Shelia. She started us off with a lobster club sandwich and a melon and watermelon infused vodka with watermelon and mint muddled with it - so refreshing. If that wasn't enough she brought out an amazing assortment of fresh seafood; oysters, mussels, clams, and crab legs, it was all delicious. But wait, there's more - I couldn't believe it, she also sent out crab cakes. These crab cakes were very tasty and the crab flavor really came shining through.

Our last stop was on the patio at Steuben's. To me, this was a great ending. At one point four of Vesta/Steuben's cooking and cocktail royalty joined us; Matt Selby, Brandon Biederman, Sean - mixologist and Dave Z. (former Vesta sous chef, now GM at Steuben's) were on the patio talking about the food, the cocktails, the chefs and the whole food scene at Vesta and Steuben's. It was a look into what it takes to put out consistently great food.

All in all, it was a perfect day, perfect weather, a perfect host.

If there is anything I could leave you with it is this; take the lead from the Colorado Restaurant Association - Fork the Recession - get out there and enjoy lunch or dinner. If that is a little too tight on the wallet, enjoy happy hours and cocktail with friends.

Support our local restaurants and chefs - you will be glad you did.

Sweet Deal! - Twelve Offers $35 Price Fixe Menu

Like you needed another reason to eat at Jeff Osaka's Twelve Restaurant, here is a good one. For June, July & August, Jeff is offering a price fixe menu of three courses for $35! um, hello? Anyone out there hungry? That's any starter, entree & dessert. Hey, we're headed into prime "Twelve" season so if you're out and about in Denver, give it a try, 2233 Larimer St. Hit it before or after a baseball game, hit it before the theater, a movie, a walk, a break up, make up, proposal... does it matter? Get the lamb, get the halibut, but, just get there.

Twelve will be on our tour June 13th - you can get a taste then, but, why wait? Get the full monty and have the price fixe on Tuesday or Wednesday. Tell 'em CC sent you.

Denver's Elevated Culinary World

Denver has never been known as a “food town”. No, it’s mostly known as a place where you can get a good steak. Lately, however chefs in Denver have been getting more national recognition and Denver’s food reputation is changing.

Thanks to Denver diners who support their local chefs and restaurants, and thanks to chefs who are committed to using local ingredients as much as possible, Colorado’s culinary reputation is blossoming. From our James Beard award winning and nominated chefs such as Lachlan Patterson from Frasca Food & Wine, Ryan Hardy from the Little Nell in Aspen and to the chefs that have cooked at the James Beard house in New York including Keegan Gerhard, Troy Guard, and Matt Selby we are garnering some national press and attention.

So fellow foodies please continue to do what you do best. Get out there and dine at your favorite local spots, support our chefs that are putting Colorado dining on the map.

An Update to Check Please! And Hurry

In our previous post we proffered the question of eating at independent restaurants vs. eating at chain restaurants and the quality of food for the price you pay.

I was reminded of this recently as I dined at Steuben's on Monday for lunch. I sat at the bar and had outstanding service from the bartender. It was a perfect balance between attentive service and letting me work (they have free wi-fi!) and enjoy my lunch.

Let's talk about my lunch, a simple greek salad. Seeing the size of their salads I just didn't think I could put down the whole thing - that's when my bartender offered me a half size - PERFECT! I was hungry but not starving, so, this salad in all of it's crisp romaine and iceberg lettuce, tasty black olives, tomatoes and feta cheese with a very well balanced vinegarette was excellent - I almost wished I'd ordered the full size.

Monday was a beautiful, sunny day so I also enjoyed a flavorful ice tea with my salad. Price: ~$8 all in.

Now, most of you out there probably don't give ice tea a second thought but I will tell you there is an "ice tea factor" out there and it goes directly to the quality of food and service in the restaurant. Here is my theory, if a restaurant provides ice tea out of the beverage gun, just leave, seriously. Have you tasted it? Of course you haven't, there isn't a taste, well, maybe a hint of motor oil. My assessment is, if you can't brew hot water through a tea bag then why are you in the restaurant business? And for those of you who do and you can see through the tea, what's the point? It's light brown water with an over riding taste of lemon and whatever the water taste like. But, I digress...

Now, fast forward to Wednesday, when I was running around Denver like a mad women. And like most of us when we are pressed for time, I resorted to a fast food restaurant. I ordered a grilled chicken sandwich and an ice tea (that tasted like coffe - ugh!). Price: $6.50 all in.

So, here is our point, for an extra $1.50 our meal could have been a meal that was head and shoulders above the fast food restaurant.

Have you been to Steuben's? It's a great place, it ALWAYS has people there, it's a wonderful neighborhood restaurant, the staff is great and better yet so is the food (and the ice tea).

Check Please! And Hurry

Have you ever surveyed how much you spend eating out at a chain restaurant for an evening? Think about it. Have you surveyed how much you spend eating out at an independent restaurant, do you remember? Now, ask yourself this, is the amount you spend at an independent restaurant that much more than a chain? How much better was the food, the service and the wine/beer/spirits selection than your chain restaurant with their only national brand beverages available? Most independent restaurants offer very affordable small plates or even kids meals if you want to take the family.

Recently I went to dinner at a chain restaurant. I am embarrassed to admit it. Our waiter arrived at our table speaking into a wireless mouthpiece, communicating with the kitchen I suppose. I couldn’t tell if he was talking to me or not. He didn’t greet us and he started handing out menus while continuing to talk into his mouthpiece. When he finally finished he took our drink orders and disappeared for a very long time. When he came back he was interrupted and continued his conversation into his wireless mouthpiece. To top off our evening, the food was bland and the background music was so loud we couldn’t hold a conversation. The biggest surprise of the evening however was how incredibly busy this restaurant was. I had to wait 30 minutes for a table dodging small children and waiting at the bar for 20 of those minutes just to get a drink.

On another evening at a more exclusive chain I was treated to a 5 minute long over rehearsed speech about the evening’s menu. Our server was bored and sing sang her way through the entire presentation. Am I being overly sensitive or does anyone else think this kind of service is unacceptable?

There are so many small, independently owned restaurants in Denver that know how to deliver not only good service but also exceptional food and an atmosphere where it is a pleasure to dine and have good conversation. If there’s a restaurant out there that you love, visit it. Eat there. You may not be able to spend as much on dining out as you once did, but when you’re making a decision about where to spend your hard earned money don’t overlook our local restaurants. As foodies we need to support those restaurants especially during these economic times. Please humor me and go to Fruition, Table 6, Root Down, ZCuisine, Duo, Red Trolley, Bones, Mizuna, Luca D’Italia, Panzano or Vesta Dipping Grill. You won’t be embarrassed that you did.



(Written by Christine Lucas & Becky Creighton)

April Newsletter

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To Market We Go...

Let's talk about passion for good food, quality products and a desire to be the best neighborhood market around. When we talk about that, then you have to talk about Marczyk Fine Foods and you should grab a beer or a glass (ok, a bottle) of wine because you're going to be talking for a while.

Where to begin about this wonderful market? We could start with Jimmy, the second generation butcher ,who made breaking down a part of the cow seem like a walk in the park. While we're talking about beef, let's keep going; lamb, pork, - a cowboy steak! Hello? Have you seen this hunk of beautifully marbled beef? Ok, so, when I'm anywhere close to downtown I can't help myself but to stop by and pick up some short ribs, lamb chops or one of their house made sausages.

And while I'm there I might as well head over to the wine shop, where over 80% of their wines are below $20! And they have some great ones, make sure to ask Ashley about the Ruche - so enjoyable.

In closing, the whole staff at Marczyk's is great, they just want to make sure you have the best experience while in their store and with the food and wine you take home with you.

770 E. 17th Avenue Denver, CO 80203 303-894-9499

They Just Keep Getting Better

Have you ever had an experience that you didn't think existed? I'm talking about you've dreamed of it but that's about as far as it got. I have to tell you I had one of those experiences on March 21st during our Gourmet Culinary Tour. Usually, I write about one or two shops we visited but, I have to tell you, they were all great. From our friends, William & Steven, at Wen Chocolates and that chocolate cake that if it wasn't so rude, I would've eaten the entire thing by myself (OK, that, and I still need to fit in my jeans). Just look at this gorgeous cake, and I assure you, it tasted as good as it looks.

We were also treated to a lesson in gelato making by the very talented Deanna Parker of Red Trolley Ice Cream Boutique - they finally got on Twitter so now I (and the rest of Denver) can find out what flavors they are putting out that day. Trust me when I tell you if they put out the Salted Carmel Gelato with the Homemade "Snicker's" Topping, just go, drop whatever you're doing and go get a pint or a gallon. If you really want a sugar buzz, you could take the gelato over to Wen Chocolates, get one of Chef William's cakes and pretty much be in heaven. (Did I mention I like chocolate?)

Our visits to Savory Spice and The Truffle always delight the senses, how could they not? We're tasting exotic spices from all over the world. Did you know that they grind most of their spices in house? And make their own blends? Just smelling the turmeric, chili powder, ginger, salt, pepper and paprika in that mixture was enough to make me want to go home and start cooking. But,

that would mean I would have missed a fantastic shop coming up. That's in the next blog, so, go grab a pint of gelato, some cake, might as well as stop by Little Raven Vineyards and have Peter Klann pick out a nice dessert wine for your chocolate treasures and make a night of it.

Spice mixture at Savory Spice

Seven Cups & Marczyk's Shine on Gourmet Culinary

Amazing! In a word, the tour on Saturday was amazing. As one guest on the tour said, "I've been to all of these stores before but I've never experienced like I did today - it was great."

We had two new additions to our tour this month; Seven Cups Tea House at Jewell and Pearl and Marczyk's Market at 17th & Clarkson.

Greg Fellman of Seven Cups Chinese Tea House hosted us as we tasted six different teas from all over China. We tasted white teas, green teas and black teas from all over China. What a wonderful experience to enjoy a Chinese tea tasting on a gorgeous Denver day.

We also went to Marczyk's Market - if you haven't been there - GO! And ask how to make the steak tar tar - unbelievable, really, it was so good. That was just one of the treats we enjoyed. Jimmy, resident butcher at Marczyk's showed us how to break down a whole segment of their dry aged beef to beautiful rib eyes. Truly it was like being a kid in a candy store, but, it was a grown up foodie in a foodie "candy" store. Pete Marczyk personally gave us a tour around his truly beautiful store - I just wish he would put one in Littleton. If I had to say one theme I walked away from Marczyk's it would be quality ingredients and products without all of the extraneous nonsense stuff manufacturer's feel necessary to put in our food.

The best part of the tour on Saturday were the people; from the guests that joined us to the wonderfully passionate people who participated on the tour - Deanna at the Red Trolley, Kate at Savory Spice, William of Wen Chocolates, Greg at Seven Cups, Rob at The Truffle Cheese Shop and Pete Marczyk's at Marczyk's Market and our guest chef this month Diane Brown and our ever present Alan Hill of http://www.alanhillphoto.com/.

Join us, we'd love to share our culinary connections with you. Our next event is April 18th - Ethnic Market - sure to be another amazing event.

iL Posto - The Best Gnocchi You'll Ever Have

Walking into the small space that is IL Posto you are immediately fixed on the intensity and gracefulness of the line cooks working diligently over the hot stoves. As you enjoy your complimentary glass of Lambrusco to start your meal and look over the chalk board that is the menu you are immediately seduced by the charm of Andrea Frizzi’s (that's chef Frizzi making his amazing gnocchi) restaurant. Based on the cuisine of Northern Italy Il Posto has an ever changing menu that features local organic produce and meats and seafood that is flown in daily.

I can certainly attest to the freshness of the seafood. I started my meal with scallops that were beautifully plumb and exquisitely cooked. At IL Posto the chef’s hand make their pasta dough and cut it just before service, a labor of love. I had the lemon tagliatelle with capers, tomatoes, mizuna and calamari. The dough has lemon zest in it that makes it sing with acidity and gives it an interesting texture. Also good was the red wine and marjoram braised short ribs with kabocha squash and sunflower sprouts. And probably the best gnocchi I've ever had; light, fluffy, flavorful torpedo's of potato love. To end the meal have the bombalini. The chefs have perfected the frying of these beautiful doughnuts. Served with an anise crème anglaise you will love these hot pockets of steaming dough rolled in sugar.

The best part of my meal was watching the ballet in the kitchen - the chef’s hands as they plated each dish and the intensity of their focus on putting a plate together that not only tasted good but that was visually appealing as well.

Sit at the bar at IL Posto and see for yourself how entertaining it is to eat good food and watch it being prepared in front of you.

iL Posto's Bombalini

I Scream, You Scream, We All Scream for ...Gelato?

In the urban neighborhood of the Highlands sits a red brick building that houses a wonderful and fairly new ice cream & gelato store - The Red Trolley Ice Cream Boutique. What makes this place so special is more than the philosophy of no artifical ingredients, customer service where service is the focus and a trolley that runs along the wall.

It's the GELATO! Oh my - are you kidding me? We had the Salted Carmel with Chocolate Genache - heaven in a bowl.

No, seriously, Deanna Parker, pastry chef extraordinaire, (that's her in the bandana) makes wonderful ice cream and gelato.

(Please, please, please, open one in Littleton!! Did you hear me Rick?)

We haven't even talked about the coffee. I don't even drink coffee and I had a cup of theirs - black. It's amazing - it's not just the locally roasted Novo Coffee beans or the Clover coffee machine, it's the whole process; the amount of beans, brewing time, the machine. The coffee was smooth and well, not bitter at all. Coming from someone who treasures her tea I would drink Red Trolley's coffee, with a side of gelato of course.

Cheese, Glorious Cheese! And Prosciutto

As we were standing behind the counter at Rob & Karen Lawler's cheese shop, The Truffle, one of the tour guests and I eyed the last beautiful piece of the pinkish prosciutto laying by itself on the stark white plate. I picked it up and handed it to my newest foodie friend. She was too kind and said, let's split it. It would have been rude of me to decline, so, like two school girls, we shared.

I offered, before we tasted this lonely piece of Italian cured ham, that we should close our eyes and then enjoy the salty flavors of what was to come. I wish I could repeat what she said because it cemented our food fodder friendship forever. Suffice it to say you need to go to The Truffle and buy the Prosciutto di Parma.

I would love to have in season cantaloupe to wrap the prosciutto around. I would probably also get some manchego cheese thinly sliced and wrap this yummy ham and cheese around some prawns and grill those as I enjoyed the sweetness of the melon and the saltiness of the ham - excuse me, I need to catch a flight to the southern hemisphere.

The selection of cheeses at The Truffle are fantastic as well. Rob and company do a great job of selecting interesting cheeses from not only Europe but in our own backyard. I loved the selection of cheeses we tasted from creamy brie's to stinky blues to wonderful goat cheeses.

Rob was amazing with the information he had to offer about his little stores treasures, infusing stories about how the cheeses were made, the people who make them and what makes them special.

The Truffle is a great cheese store with owners and employees who know what they are talking about, just ask them. They'll help you pair cheese with wine, dinner, dessert; they have the knowledge and more importantly, they have the Prosciutto!