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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

skylinedinner.jpgSkyline Park Market [Photo: LSE Consulting]

DOWNTOWN— Tonight, Thursday, July 25 from 6 to 9 p.m., EDGE Restaurant is hosting a special tasting of favorite vintages from Jordan Vineyard & Winery. A chardonnay to start, 5 different vintages of Jordan Cabernet Sauvignon topped off with bubbles for dessert, all combine with a four-course tasting menu from EDGE. The dinner with pairings included costs $95 per person. Call 303.389.3050 NOW to save your seat. [Eaterwire]

DOWNTOWN Skyline Market, an event offering food, vendors and entertainment, takes place weekly on Fridays at Skyline Park along the 16th Street Mall at Arapahoe Street. As part of the weekly market, “Park to Table Dinner” provides a weekly three-course meal prepared by a Denver chef with chef Jeff Parr of LSE Consulting returning to his culinary roots for one night only tomorrow, Friday July 26. [Eaterwire]

PARK HILL The Garden Restaurant is hosting a farm-to-table series in celebration of seasonal, local, plant-based foods. Each event will include a garden and chicken coop tour, a cooking demo, a four-course meal and live music. The next event is on July 28 from 11 a.m. to 2 p.m. A portion of the proceeds will benefit Slow Food DenverTickets can be purchased online.

GOLDEN TRIANGLE— Josh Pollack of Rosenberg Bagels & Delicatessen introduced his newest Bagel Ball creation. Pollack created a savory “munchkin” out of the bagel. There is bacon infused scallion cream cheese stuffed inside the fluffy, chewy, seeded specimens of bagel delight, that Gather calls Bagel Balls. They are a must-try. Look out for a variety of flavors as he experiments with many different combinations to come.

BEAVER CREEK— Summer is now on the menu at Park Hyatt Beaver Creek‘s signature restaurant, 8100 Mountainside Bar & Grill where a new menu was just introdued. Executive chef Christian Apetz and the culinary team were inspired by the season’s harvest and the resort’s new bountiful herb garden thanks to the Brush Creek Elementary School. The resort purchased the herbs from the school’s greenhouse, which is grown and maintained by Brush Creek students. All proceeds from the purchased herbs benefit Brush Creek Elementary, supporting the children’s healthy eating habits. [Eaterwire]

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

Featured in Hungry in Boulder

THE FOOD, HOSPITALITY + RESTAURANT CULTURE OF BOULDER + DENVER

Something really right is going on at Pizza Republica’s new location at the Convention Center. Actually, there are so many things going right, I’ll do my best to fit them all in one blog post. Sitting on an angle [smart!] at 14th and Champa – as it’s said, location is everything – they have themselves some exceptional restaurant real estate.

The thoughtful and masterful design of the space put me immediately at ease. With 5000 square feet and 160 seats [plus another 4000 sf and 100 patio seats], it could easily feel cavernous and sterile, but it feels just the opposite. Cozy. Warm. Welcoming. Considerate details, like a ledge added to the back of the large, high-backed entry bench, allow for those standing in the bar to have somewhere to put their drink when the rest of the tables are full. It’s design decisions like this – ones that truly consider the comfort of guests and not showiness – that get my attention.

The food. The food! I had the privilege of hearing directly from George Eder, Executive Chef and Owner, about choices made in dishes that set them apart in presentation and flavor, while staying true to tastes we’ve come to expect and crave in Italian food. This is a man who sincerely cares about the quality of ingredients he puts on the plate, with a commitment to local, seasonal and organic. Mozarella and buratta are made in house and the pure, clean taste of both trumpets this. Chioggia beets – with their beautiful concentric stripes – are sliced in ½ foot rounds, making a pretty presentation on the plate for the Braised Beet Salad. Along with red and golden beets, goat cheese, toasted pine nuts and kale sliced in wide, tagliatelle-like ribbons, this is one stunning salad. Known for their wood-fired Neapolitan pizzas, San Marzano tomato is the base for the red pizzas. This is a prized ingredient, but like anything, can overwhelm if too much is used. Thankfully, a deft hand is applied for the margherita pizza – appreciated, so the wonderful flavors of mozzarella, extra virgin olive oil and basil can shine. The porchetta sandwich on housemade bread is a pork lover’s dream and was a highlight. Sided with au jus for dipping, this is a not-to-be-missed dish.

The meatballs get their own paragraph. The size of baseballs – and we all know there’s nothing more disappointing than a too-small meatball – the flavor was outstanding, but it was the marinara that stood out. As an Italian, I have three criteria I go by to determine the legit status of an Italian place: house red wine [you should be proud of the red wine you put the house’s name on and a watery red just won’t do], bread [I could write a book on the importance of good bread] and the marinara sauce. Pizza Republica’s marinara is not the typical red, but rather a deep burnt sienna. Just by looking at it, I knew something special was going on, and then I tasted it. Amazing. It took me a while to try and guess the secret ingredient, when George finally shared it. Cinnamon! Such a warmth and depth of flavor this adds and also explains the color. I’m already craving more.

Desserts came to the table in a triumvirate of delight. Tiramisu, chocolate ravioli [!] and lemon cheesecake with pistachio crust [there is a God]. Too many tiramisus are laden with alcohol, which interrupts the balanced flavors and makes them unpleasantly soggy. The cream can also easily go wrong and I’ve tasted many a bland cream or too-sweet cream, which are equal food crimes. Pizza Republica’s is perfectly balanced in all its flavors and the heavy sprinkling of cinnamon on top made me smile – having now gotten it in both a savory and sweet application. I think the two words – chocolate ravioli – speak for themselves. Just get some. And the lemon cheesecake was light and airy – with a subtle lemon flavor and creative crust that makes is seriously special.

I also appreciate their generous hours, since I’m often looking for a great meal mid-afternoon, only to find most places closed between 2-5p. An extended lunch from 11a – 3:30p, and early dinner service beginning at 3:30p, make this the perfect choice anytime.

I’m a raving fan and my admitted Italian bias has nothing to do with it. Pizza Republica stands soundly on its own.

 

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

Featured in Denver Eater.com

republica.jpgPizzeria Republica [Photo: Adam Larkey]

Today at 11 a.m., Pizzeria Republica opened the doors to its second location, downtown at 890 14th Avenue, right beside the Colorado Convention Center.

The 5,000-square-foot, 160-seat space will look nearly identical to the Greenwood Village location with a slightly expanded bar and a sizable 4,000-square-foot patio. The large patio, facing 14th Street, features a fireplace and seating for 100 guests.

The menu, designed by George Eder, owner and executive chef, will remain aligned with the Pizza Republica roots, offering the same menu items as the Greenwood Village location. The bar programs will similarly mirror the original location with the wine program and modern takes on classic cocktails directed byRona VanSlyck.

“I’m want to expose the city of Denver to the things that made the Greenwood Village location such a success,” says Eder. “I opened Pizza Republica to expose Colorado to the flavors and hospitality I enjoyed growing up in my family.” Eder also notes that favorites such as his Grandmother’s stuffed shells and the popular Pizza Republica meatballs will be highlights of the downtown menu.

The downtown Pizza Republica will be open seven days a week with lunch service beginning at 11 a.m. Monday through Saturday. Dinner is from 3:30 to 10 p.m. Monday through Thursday and until 11 p.m. on Friday and Saturday. On Sundays, Pizza Republica will be open from 3:30 to 9 p.m.

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

CLICK TO VIEW THE VIDEO CLIP

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

featured in Eater.com

By mid-May, Boulder will have a new burger emporium, Drake Haus, where the not-so-secret ingredient is Merlot, the soft and velvety wine varietal featuring cherry and plum flavors. Drakes Haus, is scheduled to open this spring in the new Baseline Crossing development off US 36 and Baseline Road, in the same development where Amante Coffeejust opened a new location. The fast casual burger restaurant and bar will feature nine signature Merlot burgers, ten small plate style dishes, specialty fries, as well as milkshakes.

What is a Merlot burger? you ask. It is a burger that gets a Merlot shot, an injection of wine straight into the burger patty. That’s right. Chef and owner Kimber Hollar made it at a backyard bbq hosted by co-owners Richard Fitzpatrick and Jamie Hanson. It was a hit. Because the Merlot burger is smaller than a traditional hamburger, guests will receive two burgers per order, allowing them to mix and match from the nine Merlot burger styles.

Among the highlights of the nine burgers is the California Burger, a combination of avocado, sprouts, sun-dried tomato, and cream cheese spread and the South American, featuring Linguisa sausage from Continental Sausage Company. Vegetarian and wine-free options will be available for guests.

The two-story casual space designed by Semple Brown includes two bars, one on the first floor and another in the lounge-style second floor, both featuring Colorado tap beers, craft cocktails, and wines from around the world. Lunch and dinner will be served daily.

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

There’s no arguing that LSE client, Vitahl Medical Aesthetics is at the top of their game in regards to Colorado injectables, Botox and lasers, but did you know that Vitahl offers an entire range of services specifically geared toward men?

Men have figured out the secret that women have long known– appearance can make a difference. Men have become increasingly aware that aesthetic treatments may benefit their social life, and are becoming more concerned about their appearance. It’s natural and lovingly called “Brotox.”

images

While Skincare may not have been top priority for men in the past, whether competing in the world of business or on the dating scene, many men have realized that it’s only natural to want to look their best. Dating has changed significantly over the past few years because of the internet. In today’s society, online dating is a more intimate process, which is much more visual and heavily dependent upon pictures. It is hard to deny that a self-confident looking man is likely to attract more women. One of the most popular treatments reported among men is Botox. Data shows that 1 out of 5 patients being treated with Botox is a man.  Most men who choose to have Botox injections do so to eliminate strong lines and wrinkles. This reveals a more relaxed appearance. It’s only natural to want to look and feel your best, and it’s never too late.

Call VITAHL today to schedule a complimentary consultation 303.388.7370. You won’t be sorry.

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

Have you had a chance to check out the wealth of opportunity on the LSE Job Board lately? Pizza Republica management positions, Bar Manager positions at Le Grand, back of the house positions at Corner House and more!!

Best of all — it’s free to post, browse or apply. Just take a quick second to register and you’ll be on your way to the best hospitality jobs in Denver, Colorado!

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

It’s official, Corner House will be opening January 4th, 2013. Happy New Year from all of us at LSE Consutling!

Read more at Denver Eater.

 

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

In this week’s Denver Eater profile, Chef Matt Selby dishes on opening Corner House and his decision to leave the restaurant group—Vesta Dipping Grill, Steuben’s and Ace—he helped bring to national prominence. He even gives us at LSE Consulting a little shout out too. Great read.

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Tonight: Jordan Vineyard & Winery at EDGE; Skyline Market Tomorrow; Bagel Balls; and More

Yesterday, our good friend Douglas Brown featured LSE’s client Pizza Republica on the front page of their Wednesday food section. The news of a second Pizza Republica location had remained a mystery to many Denverites, but it has been confirmed that the new location, complete with a 100 seat patio on 14th street, will indeed be in the Colorado Convention Center, just steps away from The Spire and the Big Blue Bear.

Here at LSE we were hard at work on the new Pizza Republica website, which we think looks fantastic. Head over the beautiful new web presence or down I-25 to the original location located in the Landmark to get your fix  until 2013 when we can finally enjoy the the new location and get our meatballs, pizzas and tiramisu on the regular.