Skyline 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 Denver. Tickets 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]
Denver’s Seattle Fish Co. partners with others for sustainable seafood (Seattle Fish Co.)
Seafood lovers, this is worth trumpeting.
The long and short: Sea Pact will toil to promoting sustainable fisheries and aquaculture practices by leveraging its collective power where it counts – in the wallet. When handfuls of restaurants clamor for sustainable seafood, larger forces in the marketplace barely blink. But when bigger pots of money demand it, the chances for change increase.
Six players are involved: Seattle Fish Co., Albion Fisheries in British Columbia, Fortune Fish & Gourmet in Illinois, Ipswich Shellfish Group in Massachusetts, Santa Monica Seafood in California, and Seacore Seafoodin Toronto. Together they plan to pool resources to support the kind of harvesting and farming they deem sustainable and environmentally friendly.
I’m a seafood nut, but several books and movies – for example, the book The Ocean of Life, by Callum Roberts, and the movie The End of the Line– forced me to confront my ardor for the stuff of the sea. I was indiscriminate, unthinking, blithe. Now, I’m finicky with fish mongers and menus.
Good luck, Sea Pact.by:leighsullivan on
by:leighsullivan on July 3, 2013
June July Issue 2013
Drakes Haus will feature burgers infused with merlot from different wine-growing regions. The meat-and-merlot trick, which Drakes Haus’ owner Kimber Hollar came up with during a barbecue at the home of her now-partners in Drakes Haus (Richard Fitzpatrick and Jamie Hanson), will leverage merlots from nine regions around the world. The burgers will play with the different regions – a South American burger, for example, uses Linguica sausage (the Portugese sausage is popular in Brazil), and a California burger messes with avocado, sprouts and sun-dried tomatoes.
Meat-shunners, fear not. Drakes Haus will have veggie burgers. And if you don’t dig wine in your burger, no sweat; they can make it wine-free. But why would you want do do that?
One big plus for Drakes Haus – the planned second-story patio. From the location, on Baseline Road, the Flatirons views should be phenomenal. In addition to the patio, the second floor will hold a lounge with a full bar and lots of Colorado beers, craft cocktails and wines.
Wine and burgers, all at once, and just in time for summer.by:leighsullivan on
When one door closes, another one opens even when it comes to your burger cravings in Boulder.
H Burger, the burger joint that occupied the space that formerly housed the Pinyon at 1710 Pearl Street in Boulder, turned the lights off and shuttered. The sign on the door directed guests to visit the sister restaurant, T|ACO. Among the circulated and unofficial reasons behind the closure are the difficulty of finding a dedicated manager and a cursed location that quickly put the last three eateries that occupied it in their grave.
On the happier side of the coin, Drakes Haus opens its doors today at 10:30 a.m. when it will start dishing out seven original wine-injected burgers from its space at 2900 Baseline Road. The Merlot-injected patties and the internationally-inspired combinations are the creation of chef and ownerKimber Hollar. Highlights include the South American, which boasts grilled slices of Chorizo sausage, cherry fennel goat cheese, and arugula and the (vegetarian) Greek, which combines a falafel patty with tzatziki sauce, tomato, feta cheese and lettuce.
Don’t worry though, there are more than burgers on the menu and wine-less options are available for those seeking them out. The restaurant will serve lunch and dinner seven days a week.
|Matt Selby, exec chef of the Corner House, kicks off the first chef dinner at Denver’s Skyline Market.|
“There are a bazillion farmers’ markets out there, but I don’t know of any that are doing a chef dinner at the end,” says Leigh Sullivan, whose restaurant consulting company, LSE, has partnered with HobNob Events and the Downtown Denver Partnership to create chef-driven dinners as part of downtown Denver’s new Skyline Market, an urban farmers’ market that sprouts every Friday from 11 a.m. to 7 p.m. in Skyline Park, just off the 16th Street Mall, on Arapahoe Street.
The market, which will continue through August 30, is a “true farm-fresh, park-to-table experience,” insists Sullivan, noting that, in addition to featuring artisanal products, chef demonstrations and a beer-and-wine garden, “it’s a place to take a break from the day and enjoy a variety of lunch options, shop for dinner, hang out with friends for happy hour and listen to live music, or have an amazing dinner made by equally amazing local chefs, all under Colorado’s bright blue sky.”
The chef dinners, which are blissfully small — only ten people — are communal and created from ingredients plucked from the market. “There’s an adorable table right out there in the middle of beautiful downtown Denver, and you look over and there’s Matty Selby, Brian Laird, Elise Wiggins, George Eder or Sean Yontz cooking your dinner — it’s pretty damn cool,” says Sullivan.
Each chef will prepare three courses, paired with wine or beer, for $50 per person, and the upcoming dinners, which start at 6 p.m. (happy hour begins at 5 p.m.), are as follows:
June 28: Brian Laird (exec chef of the forthcoming Sarto’s)
July 5th: Jensen Cummings (exec chef, Slotted Spoon Meatball Eatery)
July 12: Elise Wiggins (exec chef, Panzano)
July 19th: Crave Dessert Bar & Lounge
July 26th: Jean-Luc Voegele (exec chef, the Westin)
August 9th: Elise Wiggins
August 16th: Ryan DiFranco (exec chef, DiFranco’s)
August 23rd: Sean Yontz (former exec chef, El Diablo)
August 30th: Ian Kleinman (Inventing Room)
To purchase tickets, go to parktotabledinner.eventbrite.com.by:leighsullivan on
by:leighsullivan on June 8, 2013