"I may be going to hell in a bucket, babe. But at least I'm enjoying the ride"
-The Grateful Dead
Hello! August is nearly at an end, which means that we're in the final days of our outdoor dining experience. Our wild, weather-driven ride has been interesting (to say the least) but I would say we had fun, too!
The expansion of the program to include lunch barbecues and Dining at Dusk has been positive to some but not to all. We created these programs to offer an even larger plan for dining giving residents as many options as we could. For the most part the lunch barbecues have been positive-- some grumbling about the heat and some confusion, yes, but I think we will keep it.
We have decided however not to continue the Dining at Dusk program past August. While many people really liked it, too many others were extremely unhappy when the weather forced us to cancel and I don't think that continuing this program is in our best interests.
On that note, this Tuesday is the final Dining at Dusk menu, I think it is a really good one and I am excited for it too. It is important to note that this is a Chef-driven tasting menu, served by course. We cannot substitute or alter items so if you are planning on attending please make sure that the menu is something that you want. If it rains and we are unable to continue we will wrap up the food and deliver it to whoever had a reservation. (This does not include wine, décor, candles or ambiance.)
The first course is our local corn and peppers paired up with Maine lobster in a warm soup that is complimented beautifully by a really nice, dry Riesling from Alsace. Moving on to the A-5 Wagyu beef: this delectable cut is presented with a sampling of four different salts and Shishito peppers-- a Japanese variety grown here in Colorado. This might be served with a soft Merlot from Washington State. Following is more beef-- yes but this time presented as a Wellington with locally grown Trumpet mushrooms. A California Red Zinfandel would be an excellent companion. Anna is creating for us a Rhubarb and Elderflower Panna Cotta to finish which would be sensational with the Sauternes from France that will be featured on our upcoming Dad Clark Menu.
On Tuesday afternoon we will be tasting whiskey at our Monthly Sip & Savor event. This week we will be holding the event in the Tent, since we already have the Social there an hour later and it seems like it would be better to just keep people in one place then trying to move from one venue to the next.
All four whiskeys are Colorado-based and a couple of them are higher proof so be ready.
Much thanks to all of you who attended the Farmer's Market last week. I think this was our biggest and best so far and was completely blown away by David and Brenda's crew showing us what they could do when given the opportunity to shine. The peaches were heavenly, you could smell the cantaloupes ten feet away and I really liked the chocolate and popcorn.
The regular menu this week has some really nice offerings. I personally will be trying Jason's Famous BBQ Pulled Pork Sandwich. I have had Jason's slow-cooked pork; trust me: you're going to want this. Carved Turkey Breast is always a favorite, as is Beef Stew, Chicken a La King, and Beef Sirloin. These and all the menus can be found on the Touchtown menu under Menus.
As always, check out Culinary Corner Monday at 10 am in the Art Room, David and I will be there to discuss menus an whatever other questions you might have. See you then!
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