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Denver International Wine Festival
Taste of Elegance Recipes

Best Chef Of The 2007 Denver International Wine Festival


Hosea Rosenberg
Executive Chef
Jax Fish House, Boulder
www.jaxfishhouseboulder.com

Thai Marinated Scallops with Trout Roe and Pineapple Syrup
(Serves 4)
4, large, fresh scallops (about 2oz each)
2 oz lime juice
2 oz orange juice
1 large knob ginger
1 stalk lemongrass
4 oz coconut milk
2 oz rice wine
2 C fresh pineapple juice
1⁄2 jalapeno, seeded
1 T corn starch
1 oz trout roe
Salt
1 large English cucumber, sliced into think disks

Slice scallops into thin disks. Chop ginger into very small pieces and then squeeze with kitchen towel to extract juices. Combine ginger juice, lime juice, orange juice, lemongrass, coconut milk, rice wine and a little salt. Pour marinade over sliced scallops and set in refrigerator for 3 hours. While scallops are marinating, put pineapple juice in blender with jalapeno and puree. Add juice to a small saucepan and bring to boil. Reduce by 3⁄4. Whisk in cornstarch and strain. To serve, lay cucumber slices on plate. Lay scallops on cucumber and top with caviar. Drizzle a little pineapple syrup over top and serve cold.

Hosea Rosenberg
Executive Chef
Jax Fish House, Boulder
www.jaxfishhouseboulder.com

Venison Tenderloin with Celery Root, King Oyster Mushrooms, Foie Gras and Huckleberry Demi
(Serves 4)
4, 6oz medallions of venison tenderloin
1 large celery root, peeled and chopped
1 large Yukon, peeled and chopped
2 cloves roasted garlic
4 oz butter
4 oz cream
1⁄2 # king oyster mushrooms
1 T chopped garlic
1 T chopped shallots
1 T chopped fresh herbs (thyme, parsley, oregano)
4 oz foie gras, cut into 4 equal portions
8 oz demi glace
4 T fresh huckleberries
Salt and pepper

Season venison with salt and pepper and grill to desired temperature. Boil potatoes and celery root together until soft. Mill mixture and add roast garlic, cream and half the butter. Season with salt. Slice the mushrooms and place in very hot pan with remaining butter, shallots, garlic and herbs. Season with salt and pepper. Season foie gras with salt and pepper and sear in very hot pan until just browned on each side. Puree half of the huckleberries and add to demi. To serve, place a mound of celery root puree in center of plate. Slice venison and fan over half of the puree. Place pile of mushrooms next to venison. Pour demi around plate and garnish with remaining huckleberries.


Denver International Wine Festival
Taste of Elegance 2007
Most Creative Chef Of The 2007 Denver International Wine Festival


Ian Kleinman, Chef de Cuisine
O's Steak & Seafood
The Westin Westminster
www.westindenverboulder.com

Strawberry Yuzu Sorbet with olive oil dust
I

8 oz Strawberry puree
1 ea Egg white
1⁄2 oz Yuzu juice
2 oz Olive oil
2 qts Liquid nitrogen
Place the olive oil in a tempered glass and pour 2 oz of liquid nitrogen over it. Let the liquid nitrogen burn off as you prepare the sorbet. In an insulated bowl, add the egg white, strawberry puree and yuzu juice. Stir the mixture with a spoon and slowly add the liquid nitrogen until you are left with a creamy sorbet. Place in a bowl and sprinkle the olive oil dust on top.


Quinoa Lemongrass Tabbouleh

Recipe by Executive Chef Curtis Lincoln
Ellyngton's at the Brown Palace Hotel & Spa, Denver, Colorado.

Quinoa is a truly remarkable food source. It is so nutritious and prolific its cultivation was actually suppressed by the Spanish to help subdue the Incan culture during the conquest of South America. The Incan culture referred to Quinoa as “The Mother Grain”. Not actually a grain but member of the leafy Amaranth family, it had the highest status as a commodity and a spiritual symbol of prosperity and health.

As a teenager I was fortunate to live in the Middle East for a stretch. The diet there is very healthy with flavors ranging from light and crisp to bold and spicy. The dishes are seldom high in fat and often laden with whole grains and vegetables. This recipe is traditionally made with cracked bulgur but lends itself well to quinoa.

Quinoa is available in most grocery stores. I recommend Bob’s Red Mill but there are a number of alternatives if Bob’s is not available. Hopefully the use and demand of this delicious and nutritious staple will increase until it becomes a mainstay of our culture as well.

4 3/4 cups water or stock
2 stalks Lemongrass
2 cups Bob’s Red Mill Organic Quinoa
1 cup Red onion, small dice
1 1/2 cup English cucumber, peeled, seeded, diced
1 1/2 cup Ripe roma, Peeled and diced
1/2 cup Fresh mint, chopped
1/2 cup Fresh flat leaf parsley, chopped
1/2 cup Fresh squeezed lemon juice
1 TBS Lemon zest
1 tsp Cumin,ground
1/2 cup Extra virgin olive oil
  Sea salt and fresh ground black pepper to taste
   

Preheat oven to 375F. Bring the liquid to a low simmer. Smash the lemongrass with the back of a heavy knife and chop it into rough 2” pieces. Steep covered in the liquid for @ _ hour. While the lemongrass is steeping toast the quinoa on a sheet tray till lightly golden. Some quinoa needs to be rinsed to remove bitter saponins (Bob’s is pre rinsed).

Strain the liquid into a 2qt saucepan, lightly season with salt and bring to a simmer. Pour the toasted quinoa into the simmering liquid, stir once, return to a simmer and cover. Cook over low heat for 12 minutes or until all the liquid water is absorbed. Remove from heat, gently fluff with a fork and let stand covered for 15 minutes. Spread out on a sheet and cool in the refrigerator. When the Quinoa is completely cool gently mix together all the ingredients adding the olive oil last in stages, making sure the grains are evenly coated but not greasy. Adjust salt and pepper to taste and serve as soon as possible.


John Brand, Chef du Cuisine
Charles Court,
The Broadmoor, Colorado Springs, CO

The newest addition to The BROADMOOR’s food and beverage team is Chef John Brand. Prior to his arrival at the award-winning Charles Court Restaurant, Chef Brand served as executive chef of the famed Keswick Hall’s Fossett’s fine-dining restaurant. Keswick Hall, located in Virginia, is an Orient-Express hotel and holder of the AAA Four-Diamond award. In addition,

Brand was previously the Executive Sous Chef at the Mobil Five-Star Little Nell Hotel in Aspen, Colorado, and also held positions at the Hyatt Whitney in Minneapolis, Hyatt Regency Scottsdale Resort, and was Chef de Cuisine at the Hyatt Regency Beaver Creek Resort. Relying on classic techniques, combined with what he calls “instinctive cooking,” Chef Brand creates distinctive dishes that span a broad range of culinary styles.


Nebraska Buffalo Carpaccio
with Lentils du Puy
Yield: 4 servings

Buffalo
8 ounce Buffalo tenderloin
Roll in ground black pepper. Sear in smoking hot cast iron pan 20 seconds each side. Cool, wrap in plastic and freeze. Can be prepared one day ahead of service

Lentils du Puy
4 ounces Lentils, cooked in chicken broth
1⁄2 each Shallot, fine minced
1⁄2 ounce Extra virgin olive oil
1 teaspoon Chive, chopped
1 teaspoon Parsley, chopped
Mix all together, season with salt and pepper, chill. Can be prepared one day ahead

Quail Egg
4 each Quail eggs
Poach 10 minutes in salted water. Chill in ice bath and peel. Roll in smoked paprika,

La Chinata brand preferred Pink Peppercorn Mustard
1 teaspoon Dry mustard powder
2 teaspoons Smooth Dijon mustard
1 tablespoon Pink peppercorns, crushed
1 teaspoon Fresh cut chives
1 teaspoon Extra virgin olive oil
1 teaspoon Soy sauce

Mix all together

Romaine
1 spear Center cut romaine heart
1⁄2 teaspoon Extra virgin olive oil
1 wedge Lemon to squeeze
To taste Salt and pepper

Presentation
Slice buffalo thin and distribute on four chilled plates. Arrange lentil
salad length of plate, 1 ounce lentils each. Equally spread the romaine lettuce next to the lentils. Garnish with 1⁄2 teaspoon of pink peppercorn mustard on each plate as well as the quail egg. Enjoy!