Hello! It's February and I see no sign of the early spring that the Groundhog predicted on Friday. I guess I should put my faith in meteorologists instead of rodents. Here at Vi we are still thinking of rich stews and casseroles to keep warm, while waiting patiently for the crocus blossoms that herald warmer weather. I was able to get a few no-name brews out to The Social last Thursday and some are still available, but we are introducing a new beer this Thursday called Cabin Fever. It's a simple Amber Ale with a generous dollop of Vi Honey to lighten the body and give a taste of summer. As things begin to settle a bit in the Food and Beverage department, I will try to be more diligent in this and other extracurricular projects.
A special thanks to all of you who attended the first Food and Beverage Forum last Monday. I thought it was productive, and several residents have remarked to me that they agreed. We are doing it again on the 29th so take advantage of the extra day in February and come join the discussion. If you have a question and can't attend, you can ask a member of the Food Committee to ask on your behalf, or simply call (720 348 7810) or e-mail me at gstrickland@viliving.com , I would be happy to talk with you. A further thanks to those who attended the Sip and Savor on Tuesday. I know I had a great time and hope you did as well.
Most of you have noticed the fencing going up in front of the Dining Room, and have questions. In order to access the building on both the 3rd and 5th floors a roadway is necessary. We expect some work to begin at the Bar sometime in February but as of right now it will remain open. No new dates on closing the dining rooms just yet but as I find out more I will share.
In the Hive Market, check out the Steak Pot Pie this week. We are offering it warm, but it is still available cold, last week it seems like the cold offerings were more popular.
We'll also serve a Carved Turkey Breast with Gravy, a Ginger and Soy-Marinated Beef Tenderloin, and Pork Vindaloo.
Vindaloo is an interesting dish. It originated in the Indian state of Goa, but was brought there by the Portuguese in the form of vinha d'alhos which is a simple dish of pork stewed in wine and vinegar. The Cooks in Goa added many of their own spices and the addition of chili peppers from the Portuguese empire made a strong, meaningful addition not only to this dish but much of Indian cuisine. When the British occupied India, the dish was enthusiastically adopted and changed over time to be the British/Indian curry that we know today. Ours is scaled back quite a bit in pepper but still flavorful and tart like the original. I hope you like it.
In the Dining Room, this week I suggest your try the Baked Brie with Caramelized onions and French bread. Very rich, very delicious, very French.
The Cheese this week is called Humboldt Fog and it is absolutely delicious. This is a goat's cheese with a rind like a Brie, and with a layer of vegetable ash running through the center in homage to another French classic: Morbier. The center is fresh and tart while the outer edges are firmer and nuttier in flavor.
This will be presented with Marcona Almonds and sliced Baguette. It would be really great with Sauvignon Blanc-we have two on the menu.
At dinner, check out the Branzino topped with Lobster Butter. Branzino is a Mediterranean species also known as European Sea Bass. It is very popular in Europe and is gaining popularity here where it is known by its Italian name to avoid confusion with Chilean Sea Bass. By the way, the French call it Loup de Mer which means Wolf of the Sea and of course that's my favorite name. Once heavily overfished, this species is now aqua-cultured successfully all over the world and and is recommended as a sustainable source of great seafood. The flavor is mild and the texture very flaky; we are serving it with roasted potatoes and corn, and it would be great with Chardonnay-- the Kendall Jackson is perfect.
Don't miss the Irish Lamb Stew this week: tender pieces of lamb simmered in red wine with root vegetables and potatoes and topped with crispy onions. If you omit the onions it would be gluten-free, and this one would pair beautifully with a Red Zinfandel.
Our Chicken Parmesan is served over spaghetti and accompanied by garlic bread. We also encourage you to try our Seafood Linguini with mussels, clams, crabmeat and lobster tossed in a light cream sauce.
The light special is a Salad of Farro Wheat, Grilled Artichokes, Grilled Radicchio and Toasted Rabbit and Rattlesnake Sausage all topped with lemon and herb vinaigrette. Yes, I did say Rattlesnake. Snake meat is very very lean and so is rabbit, so we thought it would be a good accompaniment to the tender but chewy texture of the wheat. If you omit the sausage it would be vegetarian, and probably a bit lower in calories but you would miss the opportunity to brag to your family about the rattlesnake you had for dinner. The rabbit is pretty delicious too, just try not to make eye contact with our resident bunny population. This whole thing would be really great with Syrah, ask Susan if she still has some from the Sip and Savor event.
Check out the Roast Duck, the Carved Pork Shoulder, the Lamb Chops and the Chicken Cordon Bleu for specials this week.
At Lunch, try the Prosciutto-Wrapped Salmon, the Carved Pork Loin, or the Beef Bourguignon. By request we have a Tuna and Noodle Casserole, and a Cheeseburger on Wednesday.
I hope to see you all tomorrow at the Culinary Corner, 10 am in the Dad Clark Bar.
