Dish, again.

I know, you're all thinking I must be crazy for heading to Dish, yet again. I don't care! Incredible food, incredible service for an incredibly low price means you can't keep me away. Saturday I remembered to bring my camera with me and photographed not only my food but a few dishes leaving the kitchen and some of the kitchen as well. So I'll start with dinner descriptions and end with the photos! By the way, this may be out of order but at least all the dishes are describe and I always seem to be so excited to eat the dishes so pictures come after a couple of bites. Oops.

The Original - The same as below, serrano ham, manchego and sherry.

Tomato Bisque - Wow, this had a bite I didn't expect but it sure was welcomed!

Hawaiian Marlin - This marlin is sliced thin and smoke cured bacon style. Served with house made kim chi to balance the smoky fish. Wow.

White Truffled Pasta - Housemade pasta is served with a simple buttery sauce then white truffles are shaved generously on top and are perfectly showcased against the mellow pasta. Divine, absolutely divine.

Diver Sea Scallops - Seared and served with a lemon buerre blanc, pink grapefruit and fume de sel which is stored in oak chardonnay barrels so it takes on a bit of those flavors. I will definitely be making a dish with scallops and grapefruit at home as it was a wonderful contrast in the buttery scallop and the sweet-tart flavor of the grapefruit.

Roasted Chicken - Served in an open face saffron ravioli and an herbed cream broth. As I moved the sheet of pasta off the chicken and broth the aroma of the herbs hit me. And all I could do was inhale the beautiful smell and anticipate the first bite of pure comfort food.

Baby Iceburg Lettuce Wedge - Served with avocado, red onion and a creamy bacon dressing (with a bite of it's own). A nice refreshing break between rich dishes!

Beef Short Ribs - These had been braised for nearly 12 hours and literally fell apart as my fork touched them in the slightest. They were served with organic roasted carrots and a light coffee glaze with microgreens.

Churros - Yes, you read that right, churros. I wasn't excited about these until I started seeing them pass by me through the night (I was sitting right next to where the servers pick up food to take to other tables) and kept watching that little dish of dark chocolate ganache dipping sauce pass by. These were crispy on the outside and coated with cinnamon and sugar then warm and doughy and tender on the inside. Dipped in chocolate, they were pure heaven.

Buttermilk Cake - Kevin (the sous chef) couldn't decide which dessert was better so he served me both. This lemon buttermilk cake served with raspberry coulis is quite possibly the best non-chocolate dessert I've ever had the pleasure of enjoying.

Basically, this restaurant is bound for greatness. I see this being a destination spot, a place vacations are planned around. I only hope they'll still find a spot for me at their kitchen bar when they are booked to capacity months in advance. And I don't think it will be very long before that happens. In fact, I've already got my reservation for 7 people 2 months from today.

An experience to savor!

Last night, due to a series of circumstances I was forced to miss a dear friend's birthday dinner but such is life when you spend much of it in the mountains. Kelly, I owe you dinner!

I was fortunate to be able to go to my family's place in Vail again and headed over to my favorite restaurant, Dish, for dinner yet again. I've been asked why I eat there so often and my answer is simple, with the exception of one dish that is always on the menu I've never eaten the same dish twice there. I was greeted warmly by Pollyanna and after informing her I was alone she offered me a coveted seat at the kitchen bar which overlooks the kitchen and allows conversation with the chef throughout the meal. Kevin, their very talented executive sous chef was running the kitchen. I was warmly recognized and greeted by name through out the night by managers and servers. Okay, now on to the important part, the food. I couldn't decide what I wanted so I decided to have the tasting menu (7 courses for $40). What followed was an extravaganza of food that is unequaled in my life and was generously expanded to an astounding 10 courses plus and amouse bouche of Parmesan Truffled Popcorn.

First Course - The Original, shaved serrano ham, a sliver of manchego, a splash of fino sherry (this is always the first course on their tasting menu.
Second Course - Creamy Potato Leek Soup topped with white truffle essence.
Third Course - Spicy Scallop Garden Rolls, rice paper filled with spicy scallop, caesar dressed romaine hearts and prosciutto.
Fourth Course - Roasted Spaghetti Squash with cilantro pesto and pepitas. This is my new favorite way to have spaghetti squash!
Fifth Course - Hudson Valley Foie Gras with kumquat marmalade and crisp wafe crackers and sea salt (this was refused by a couple of people in a 20 person party so I benefited!) This was so buttery and the balance with the marmalade was wonderful. I've not had foie gras before and this has hooked me for good. Although I fear it will never be matched in my mind.
Sixth Course - Wagyu Aspen Steak Tartare with whole grain mustard aioli, poached hen's egg, shaved celery and arugula. My first steak tartare but certainly not the last.
Seventh Course - Pan Seared Walleye with Wild Blue Crab and Brie Mac and Cheese. The traditional thinking of seafood not matching with cheese is proven completely wrong in this dish!
Eighth Course - Sweet Potato Gnocchi (another benefit of the large party, they had a bit extra after plating so it came to me. I love gnocchi. I love sweet potatoes.
Ninth Course - Colorado Lamb Shank, braised with red wine herb risotto, spicy tomato sauce and chevre. Wow. the flavor, the textures, the balance.
Tenth Course - Chocolate "Martini", a rich chocolate and kahlua sipper, triple chocolate brownie "olives". What I wouldn't give for the recipe for those brownies! Absolutely decadent.

I honestly can say that after eating the lamb (incredibly tender and flavorful after braising for 4 hours!) and was ready to call mercy if another non-dessert course had been served as I was perfectly satiated if not a bit full. I can't imagine a more delightful way to spend an evening in the Vail Valley. If you ever have a chance to visit I promise you will not be disappointed.

It's a Pow Pow day!

It's been a big weekend here! Saturday I coached for the first day this year. Great kids, although some may be more challenging to work with than others. I had to have a discussion with one little boy after he decided that beating on other parents, kids and coaches during lunch was fun. I called him over to me and said "Do you know what respect is?" (He's 5) his very prompt answer was "The Queen of Soul" I looked at him confused and asked him what he said and his response was "The Queen of Soul, she sings a song about respect." I'm trying very hard not to fall over laughing! Out of the mouths of babes.

This weekend I had the privilege of staying at my family's vacation home in Vail with colleagues two of whom were visiting from Europe. Saturday night we enjoyed dinner at my personal favorite restaurant, Dish. We all delighted in the 6 courses that were served with the tasting dish. Personally, my favorite was the dover sole en papillote with maple roasted root veggies. On Sunday we skied Vail and delighted in 17 inches of snow in the last 48 hours. Of course, now my legs are punishing me for skiing the knee deep powder but it is worth it for sure! I'll have photos of the day toward the end of next week and will post them when I can.