Paul Reilly, the chef/owner of Encore on Colfax, is another area culinary pro who isn’t afraid to buck traditional wine pairing wisdom with his Cabernet Day (Sept. 1) pairing. Don’t be scared of salmon and cab, he says. “The portobello mushroom vinaigrette, with its veal stock base, is a great match with the lighter bodied [...]
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“Cabernet is the perfect wine to cook with because it’s robust and is complementary to bold flavors, and I use it often in food pairings,” says executive chef Rob Michels, of Japoix Restaurant, a Japenese/French steakhouse. “I also enjoy drinking Cabernet while cooking to enhance the cooking experience. Braised robust full flavored meats always scream cabernet [...]
Chicago Louie’s might be just a tasty Chicago-style sausage food truck, but chef/owner Michel Wahaltere is a classically French trained chef with a diverse culinary set.
Oak Tavern might get its primary reputation as a late-night party joint, but chef Jeremy Roosa makes sure the food can keep up with the energetic crowd.
Sometimes all you need is some local beef, a couple ounces of blue cheese, a grill and a bottle of local Cabernet Franc. That’s the recipe for food and wine pairing bliss that Park Burger chef/owner Jean-Philippe Failyau serves up to celebrate Cabernet Day (Sept. 1). Park Burger Royale Serves 4 Ingredients 4 1/3 lb. [...]
Ice cream and wine aren’t always perfect bedfellows, but when you make the ice cream with a Cabernet Sauvignon, anything is possible.
Chris Casson keeps it simple. Red meat and Cabernet with his Colorado Braised Buffalo Short Rib recipe for Cabernet Day (Sept. 1). Think that works?
When Chef Lon Symensma moved his acclaimed modern Asian fusion prowess from New York to the 16th Street Mall last year, it gave the downtown attraction a bona fide star of a restaurant. ChoLon has received gobs of kudos from local and national media, and more importantly, Denver diners.
Brandon Foster has been with Vesta Dipping Grill since 2005, working his way up through the kitchen staff to his current post as executive chef. At the haute, 14-year-old downtown eatery, he focuses on a seasonal menu with influences from around the globe. While there’s perhaps a touch more Asian influence than anywhere else on [...]
Jensen Cummings is just getting comfortable in his new digs as executive chef at Row 14, but one thing remains constant: He loves making food with fresh fish caught off the cost of Hawaii. He offers a Grilled Hawaiian Opah recipe for the Second Annual Cabernet Day. While Hawaiian Opah might not seem the first [...]