Restaurant Kevin Taylor Spring Tasting Menu

I was recently invited to attend a tasting of the spring tasting menu at Restaurant Kevin Taylor. Basically, all I’d like to say right now is- It was phenomenal. Go. Now. It will be a PERFECT date night. Trust me.

But, I’ll tell you a bit more…

A number of Boulder food bloggers were invited to taste their six course May menu paired with cocktails. Kevin Taylor offers wine pairing or cocktail pairing tasting menus, and this recent one is certainly not to be missed.

Our courses were a lot smaller than you’ll enjoy as a restaurant patron, so disregard the bite-sized portions in my photos.

We started with a Foie Gras Mousse on an Amaretti Socca Cracker with Turnip Marmalade and a miso Gastrique paired with a cocktail of Van Gogh Apple Vodka, Disaronno, and Lucien Albright Rose.

That was soon followed by a Lamb and Eucalyptus Soup Shooter with Lime, Pine Nuts, and EVOO paired with a tail of Hendrick’s gin (one of my all time favorites!), Mint, Limoncello, and Lemon Verbena.

Next, we enjoyed Lobster Tartar on Endive, with Mustard Seed, Blood Orange, Basil, and Horseradish, which we washed down with a Bloody Mary Martini with pepper Vodka, Orange Juice, and Micro Basil. I’d like to go on the record and say not only was this my first Bloody Mary of the season, but it was one of the best I’d ever had. I actually grabbed two… (guilty confessions…)

Our fourth course was Scottish Salmon Rillettes on a Sweet Potato Cake with Buckwheat Granola, and an Apple Earl Grey Compote paired with a Stranahan’s Whiskey cocktail with Grapefruit Juice and Muddled Cucumber.

Our last savory dish was a Braised Bison Short Rib with Cumin, Olive Beet Relish, and Prune Puree paired with a Rye Whiskey, Campari, Bitters, and Root Beer Cocktail. Practically a perfect bite. I unfortunately didn’t snap a photo of this cocktail. Hmmmmm… Guess that’s what happens after a number of tails.

Our last course was really cool- It was a “Snickers” according to Kevin Taylor, made with Peanut Butter Powder, Burnt Caramel, and Nougat, and it was the best “snickers” I’d ever had. We enjoyed our glorified cany bar with a Chocolate Martini of Godiva Liqueur, Frangelico, and Baileys.

Restaurant Kevin Taylor is Denver’s only four star, four diamond restaurant. Their $60 tasting menu is an exceptional price for such a prestigious establishment. The optional wine or cocktail pairing will add another $50 on to that, but, as a “connoisseur” of dining experiences, I’d say it’s well worth it.

Restaurant Kevin Taylor

1106 14th St, Denver

303.820.2600

An Irish Whiskey Dinner with Bushmills at Q’s

As a big fan of whiskey, I had some pretty negative thoughts of Irish Whiskey. I’m not completely sure why, but I was under the impression that Irish Whiskey, unlike American Bourbons or Scotch Whiskies, were like the wild wild west of whiskies and you weren’t going to be certain what they were made of (barley, rye, corn, wheat, potato…). After an evening at Q’s with Robert Sickler, Master of Whiskey, I’ve completely changed my mind.

On Saturday, March 16th, I had the privilege of attending an Irish Whiskey dinner with an expert in whiskey who guided us through a whiskey sample and a play on a classic cocktail for every whiskey-inspired dish. Beverage Director of both Q’s and The Corner Bar Adrian Sutevski used the Bushmills family of whiskies in a number of updated classic cocktails, and Chef Shawn Murrell married each whiskey’s unique flavors with five courses of finely prepared food. At $65 per person, this was clearly one of the best deals (and meals) in town.

We started the evening with a Sazerac made with Bushmills 21 year.

It just so happens that I’m a Sazerac fan. Not just a fan- a super-fan. So, I was very curious to take my first sip, and, I declare: I really enjoyed this Sazerac with Bushmills 21 yr. After the first sip or so, esteemed Mr. Sickler explained to us that the 21 yr is made of a blend of whiskey that aged for 19 years in bourbon casks, 19 years in sherry casks, and then two years in Madeira casks. That essentially means the Bushmills 21 year whiskey is an incredibly flavorful whiskey and happens to work well in a Sazerac, which is traditionally made with Rye or Cognac.

Our first course was Black Bush Cured Salmon and Orange Fennel Slaw on a Soda Bread Crostini.

I had never had soda bread as a crisp crostini, and now I want to see this presentation on menus. The Salmon and slaw were light, delicious, and went well with our next take on a classic cocktail: A Mint Julep with Black Bush.

The Salmon was followed by Whiskey Seared Shrimp on Organic Seared Greens with Potato Frites and and Irish Sausage Vinaigrette.

Everyone at the community table commented that the shrimp was cooked perfectly, which it was. We also wanted to have a bowl full of those potato frites to nibble on with our next cocktail- an updated Negroni.

There was definitely no shortage of great food and drinks, as we moved on to Whiskey Molasses Glazed Pork Belly on a Parsnip Apple Hash with Arugula and Dried Cherries paired with a Manhattan made with Bushmills Single Malt 16 year.

Robert Sickler explained to us that the Bushmills Single Malt 16 year is made of barley, water, and yeast that is distilled and aged for sixteen years in Bourbon casks, sixteen years in Sherry casks, and then married in Port barrels. It definitely made a nice Manhattan…

Our final savory dish was Smoked Angus Beef on a Gold Potato Cake with Caraway Braised Cabbage, Crispy Leeks, and a Guinness Reduction.

This was served with a Sidecar made with Bushmills Single Malt 10 year.

I could hardly eat anymore by the time our final course, dessert, arrived. But, as we all know, there’s always room for dessert.

We finished with Honey Bread Pudding with Creme Fraiche Ice Cream, Candied Orange Zest, Whiskey Caramel Sauce, and a Bushmills Irish Honey Coffee.

This was the first dinner like this I had attended at Q’s and I’m looking forward to enjoying another. Sampling each whiskey on its own and then in a cocktail while being guided through each whiskey’s unique flavor by a whiskey master brought a great understanding and appreciation to Irish Whiskey. The entire meal was well orchestrated and I’d suggest signing up to the Q’s newsletter so you have a chance to attend their next event.

Cheers!

The Populist Kitchen and Bar

I don’t know if I’d ever been as full upon walking into a restaurant as I was when Allie and I spur-of-the-moment decided to check out The Populist. We had been out to lunch at Rooster and Moon and had some more time to wine and dine before she headed to work, so we stopped in to The Populist for a cocktail. As soon as we entered the gorgeous space we knew we had to order at least one bite of food, and you’ll know what I’m talking about if you’ve been there before. It’s inviting.

I adore their menus, first of all. That’s usually a pretty good sign. Not always, of course, but when so much attention to detail is shown on paper, there’s a good chance it’s being achieved in the kitchen as well.

Rob Corbari, the head tender of my favorite spot, the bar, made us some cocktails. This man has a beautiful bar. Simply gorgeous.

Allie had a Whiskey Sour and I sipped on a Presbyterian, which was Bourbon, ginger, and soda.

Let me just say that this is in no way a real restaurant review- It was such a brief visit and we were so blown away with this place that I’m going back- soon- for a full meal, photos and all. This is just a teaser…

Rob suggested we try the apple and parsnip soup with jalapeño caviar. He knew we weren’t hungry, so he assured us there was no cream or crazy buttery goodness going on in this soup. I’m having a hard time believing him- This was one of the most decadent soups I’ve had. I hope it’s still on the menu when I return. Also, they poured the soup table-side, which is a presentation I enjoy very much. I had to include a photo of that even though it’s blurry. Sorry folks, but, you get the idea.

Next, we nibbled on smoked trout rillettes with mustard, red onion, pickled cucumber, and capers with creme fraiche on pancake disks. Wow. This was a seriously nice plate and we were completely stuffed when Rob, sneaky tender that he apparently is, placed one more order for us…

No matter how full we were, there’s no way we could resist devouring a poached egg on top of a bacon apple jam with lardo toast (or something like that… I think I went into a food coma and blacked out, so my details might be slightly off…)

But, I discovered my new favorite place and I’ll be back soon with an appetite, camera, and hopefully a designated driver.

The Populist- Kitchen and Bar

3163 Larimer St. Denver

720-432-3163

A 16 at Pizzeria Locale- a culinary excursion to Napoli, via A 16 San Francisco, in Boulder, CO

Pizzeria Locale is my neighborhood pizzeria. I live one block away and take great pleasure in their contemporary Napolitano style pizza. Their pizzaiolo, Jordan Wallace, studied the art of pizza in Napoli, and I dare say he’s one of the best pizzaioli in the US, especially if we’re talking about pizzaioli who serve the wet, uncut Napoli style pizza.

When Locale announced their first guest pizzaiolo event with Chris Thompson of A 16, San Francisco, I cleared some space in my calendar.  The A 16 dinner was three courses for $18 per person, which, by the way, is the most reasonably priced meal I’ve had in a long time.  As with any visit to Pizzeria Locale, we started out with some spritzers. I enjoyed the IPA (Indian Pale Americano) spritz which, like a traditional Americano cocktail, features Campari, Cocchi Vermouth di Torino, soda water, and some of their house made hops bitters. My friend Matt, a total gourmand who had not yet been to the pizzeria, enjoyed a Rabarbaro Zucca spritz- a simple spritz of dark amaro and soda water. I’m also constantly craving Locale’s arancini, so we ordered four perfectly crispy balls of risotto to go with our spritzers.

And let’s not forget to mention the lovely couple across from us that evening: Lacey and Paul of DiNalo Glassware. You’ll see some fine glass straws in my drinks in this post and from now on- Once you sip a cocktail from a DiNalo straw…

First came our insalata with escarole, pickled and roasted grapes, caciocavallo, and saba.

I never even read the menu, so my first bite of salad with the grapes was quite a pleasant surprise. Why didn’t I read the menu? It was a bit hectic… There were so many pizza fans dining out that evening, that I walked in to a bustling pizzeria full of friends, associates, and Locale staff, all eager to say hi, chit chat… and then once I brought out the glass straws… talk about a conversation piece.  They’re pretty in Locale’s water glasses-

Anyway, arancini, check. Insalata, check. Next in line was Le Pizze- either a bianca with mozzarella di bufala, radicchio di treviso, prosciutto cotto, garlic, oregano, and parmesan, or una rossa with provola di bufala, cavolo nero kale, tomato, red onion, parmesan, and chili flakes. How is one to choose? Well, between the four of us we ordered two of each. Simple.

There are few things that I enjoy more than eating pizza with a knife and fork, by the way.  That’s just one small reason I’m such a huge fan of this place. But, I got to see a side of Locale I’d not known before- They were so crowded when we arrived that they set up the Caffè with a four-top and a two-top. It was a more private dining experience being in the cozy private room (known as Frasca’s caffè during the day), yet we were attended to as you’d expect within the Frasca family of establishments.

Let’s see, dear reader… what else happened? We enjoyed a bottle of southern Italian red wine with the meal (it doesn’t matter which bottle, it was quite drinkable with pizza and friends), and before dessert, I left the private dining room to say hi to some people and snap photos. Next thing I knew, manager Chris Donato was bringing my friends on a mini private food tour to check out the kitchen and get a behind the scenes view of the pizzeria. I jumped on board, of course. I love getting near the 1000 degree Stefano Ferrara pizza oven. That right there is something worth writing home about.

We returned to our table and found some dolce there- we had a chocolate budino with sea salt and olive oil, which I had actually been looking forward to all day since Locale posted a photo of it on their Facebook page earlier that morning.  We also sipped, in the Italian tradition, a little amaro while guest Chef Chris Thompson was at our table talking about pizza, pizzerias, being a guest chef at Locale… and all kinds of food topics, such as glass straws, that we were able to squeeze into the few minutes he had to say hello.

Writing this makes me want to go to Pizzeria Locale for dinner tonight, as I truly believe that any day is a perfect day for a Locale pizza. But, more to the point- I’m looking forward to future guest chef evenings at Locale. It’s a great way to bring a little bit of the rest of the world into our perfect little Boulder bubble while sharing great pizza.