Sunday, March 22, 2009
Sunday, March 15, 2009
Here is our Colorado Rack Of Lamb. I love the Colorado Lamb so much more than the smaller New Zealand lamb chops you normally see. This dish is one of the most popular at the resort, and for good reason. The flavors in this dish are beautifully balanced. Brie whipped potatoes, roasted baby beets, raspberry demi-glace, and a drizzle of juniper honey. Just perfect.
(Click pictures to enlarge!)
The item on the left is our buffalo filet Mignon. It is served with chili spiced apples, sauteed oyster mushrooms, and a port demi. Second is our cedar planked salmon dish. It is crusted in a hazelnut pesto, served with cherry infused jasmine rice, and lemon-saffron cream sauce. Our vegetarian option is also terrific. It is the smoked cheddar corn and potato hash stuffed poblano chile. It sounds hot, but is actually mildly spicy. It comes with Indian fry bread and an ancho chile sauce. These are three of our current entree options in the Mountain View restaurant at Cheyenne Mountain Resort. For those of you that I had a chance to speak with at Sunday brunch, this should give you an idea of our menu. I hope to see you all again for dinner some time.
Thursday, March 12, 2009
Sunday, March 8, 2009
I miss my dad. I realized today, that without any culinary training my dad made a breaded bluegill dish that truly tasted great. I miss the stench of fish in the house when dad cleaned whatever fish he was able to bring home. He would bread and fry these tiny fillets of crappie or bluegill, and it was absolutely delicious. There are very few home cooked meals that compare to my dad gathering us together to have some true "fresh catch". It makes me happy thinking of 'ol T.L. and how he influenced my career.
Friday, March 6, 2009
This picture was taken with a phone, so the colors seem a little off. It is tonight's dinner special, Louisiana surf and turf. We blackened a couple pork wings and Cajun butter poached three whole crayfish. I used the roasted ancho sauce from another dish as a base for a roasted chili-corn puree. Some good old fashioned collared greens and asparagus along with some baby carrots served as the veggies. Finally, some fried okra for garnish and a little more texture finished the dish. All in all I was very happy with how it came out. Though we only served one tonight, we had a very positive response. Tomorrow we are sure to sell more.