"Oh, from the northwest corner of a brand-new crescent moon
Crickets and cicadas sing a rare and different tune"
-The Grateful Dead
Well this week marks the beginning of the final month of Summer. As anyone who was at last week's fourth course deluge can tell you this past season has been an adventure for us all. Many thanks for everyone's patience and understanding. We can't control things like weather, construction schedules, broken equipment or the passage of time. Speaking of last week's menu, much thanks to Mrs. Cole and her family for supplying the fun lobster bibs that everyone enjoyed and even used to keep dry. If anyone still has any of our wine glasses, lobster crackers, or silverware from that night we would love to have them back whenever you can. I thought the lobsters were a great touch, as far as I can remember we haven't served whole lobsters here and they seemed to be pretty well appreciated.
As usual we have a lot going on this week:
~Dining at Dusk is happening again, rain or shine. ~David's menu is very interesting featuring not only Wagyu Beef, but also RedBird Chicken, and Clam chowder served in a Sourdough boule baked by Colorado's own Harvest Moon. We will be pairing it with a nice Cava from Spain, two French Varietals, and finishing with a ruby port from Portugal.
As of this writing we don't anticipate any rain, hail, snow or blizzards but this is Colorado and you can never be too sure. A reminder that a reservation is necessary for this event, you can only attend once a week and that reservations are limited to two people. We aren't trying to spoil anyone's fun, it's just that there are only so many seats and that we want as many people as possible to be able to attend.
Also on Tuesday we will be hosting our monthly Food and Beverage Forum. Yes the day is different this month because we already have several events on the regular day, so we are being flexible. I know that the Food and Beverage Committee has some things to bring up, I will be discussing some final menus for the new restaurants and will be open for any other questions.
On Thursday we will be having our Farmer's Market at 10 am in the main Tent. This is always a very popular event, but it doesn't last long, we expect to be finished and moving on to the next event by 11:30 so if you plan on coming set your clocks. As always we will be featuring Olathe corn, Rocky Ford melons, Palisade peaches, Hazel Dell mushrooms, as well as lots of tomatoes, chilis, honey, sausages and cheese. I am trying to find the time to get our honey harvest off the roof and into jars by Thursday so if I seem a bit stressed don't worry about me I am fine. We do have plenty of honey from an earlier harvest so don't worry about that either. At some point I would like to get brewing beer again so we can have some to open the new Bar with but there don't seem to be enough hours in the day. Thinking ahead to a month from now I think the weather will be perfect for a nice dark brew, I will keep you posted.
So David has given us a really nice menu again, with a lot of variety. I myself am particularly excited about the Iberico Pork Loin on Monday. Iberico pork is prized world wide for its intense marbling, mouthwatering texture and slightly nutty flavor. Iberian pigs are found only in the Iberian Peninsula in both Spain and Portugal. They are fed a special diet of acorns and other plant-based items found naturally as they free-range in the oak forests of the Iberian peninsula. This special diet is what gives the meat its tender and sweet flavor. Instead of a pale pink or white color, Iberico pork is often a deep red and is marbled with fat. It traditionally looks more like raw beef and is prized around the world.
Not bad for a Monday night dinner. We will continue to feature King Salmon this week, along with Colorado Lamb Chops, Pacific Sable Fish, and Bison. When I see all of these things on a menu during a limited menu construction period, while we are dining on the lawn in a very limited ability to get from the grill to the customer I am very much impressed with our team.
We are counting down to this month’s Sip and Savor; it is not final yet— but I am planning on showcasing Colorado Whiskeys— so get ready for that on the 27th.
As always, I look forward to seeing all of you Monday Morning at the Culinary Corner meeting in the Art Room at 10 am. This is the very best way to keep up with all of the food and beverage topics of discussion so I really do encourage you to attend and bring a friend.
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