“I tell them Colorado, and they’re floored by it. “They usually guess France, Provence or whatever,” he says.
General Manager Bobby Rayburn, who often tends the bar, has been known to pour the Mesa Park Vineyards 2006 Cabernet Franc for those who just ordered the elk, offering to buy it for them if they can guess its origin.
Duo denver free#
Here’s a little secret that might score you a free glass of wine next time you’re dining at the bar of Duo in the food-centric Highland neighborhood of Denver: Order the elk, and then answer “it’s from Colorado” to the question that follows.
Duo denver Patch#
In the end, a mighty creature of the briar patch lived and died valiantly to become a succulent feast for the bellies of MPV.īobby Rayburn is Duo's GM, and the friendly face behind the bar. A few swipes of the knife and he was ready for noshing! It paired extremely well with both the 2006 Cab Franc and the 2009 Family Reserve Red. Midway through cooking I glazed him in cherry sauce, which caramelized nicely by the end. I monitored the internal temp for readiness.
Duo denver full#
I stuffed the little guy as full as possible and off to the oven he went. I finished by adding a healthy dose of dried, rosemary, sage, thyme and oregano from our herb garden. I chopped carrots, celery and garlic while drinking a nice chilled glass of the soon-to-be released Mesa Park Riesling.Īfter refilling my wine glass (a very important step, mind you), I sautéed the veggies in 2 tablespoons or so of butter and chopped bacon. After perusal of THE Julia Childs all-time cookbook, I decided on the French method. Unsure of what direction to pursue - French, Greek, or good old Southern Americana - I chose Julia and her arsenal for inspiration. At this point they meet either the point of a knife or the belly of a python (Yet another critter the old man propagates. He breeds them, and I’m certain they live in peaceful coexistence and harmony right up until the end. I sourced this delicacy from an old mountain man on the Grand Mesa. On a cold Saturday night with dinner guests on the way, I pulled the rascally rabbit from his icy tomb and into the fire. Undeterred, I tossed our friend in the spare freezer and bided my time. Rabbit anyone? My wife and daughter were skeptical at best, and once they saw the plastic bag containing ‘ol Bugs, they were disgusted. Tiring of the normalcy and boredom of reputation, I decided to change it up and add to my repertoire on a recent night. That’s right, every morsel of nourishment that’s filled the bellies of our family of winemakers. So far in 2012 I’ve cooked every meal at the vineyard.
The rolling part I learned in college. They came out much prettier than I anticipated. The hardest part was getting the skins separated without tearing them. I always thought they’d be difficult to roll and keep together, but I was pleasantly surprised. After finely chopping the ribs and sweating the veggies I set up my rolling station.
Duo denver plus#
I used a head of lettuce, carrots, a red pepper and the rolling skins, plus some roasted pork spare ribs glazed in raw honey from our neighbors at Z’s Orchard. I chopped the vegetables (adding salt and cayenne pepper) and sautéed them in a little olive oil while I waited for the pork to cool. I was craving egg rolls, big and brown egg rolls, baby. Nowadays, in my vineyard management role, I work at home and don’t eat out.
Before my recent career change, I frequented a delicious Chinese restaurant in lovely Clifton at least once a week to satiate my appetite. Seems like too many ingredients and too many steps. Even though I dig Asian food of all shapes and forms, I’ve never cooked it much. Here’s my first attempt: crunchy, fried, pork and vegetable stuffed, egg roll. Brooke and I decided to take upon the burdensome task of eating our way to the pairing. With the labels coming soon, that means all we need is a sufficient taste description and scrumptious food pairing to offer. Yes, Mesa Park Vineyards is going over to the white wine side for a release.
These fried egg rolls could be improved by baking.
0 kommentar(er)
