April 29, 2017 – A few dozen members of the Mile High Denver Bailliage braved a blizzard in their fanciest gowns, tuxedos, and furs to attend the second annual Induction dinner. Held at the Denver Art Museum’s Palettes restaurant on April 29, 2017, Palettes has been recognized as one of the best museum restaurants in the U.S. by Food & Wine Magazine.
Under the guidance of Executive Chef Austin Cueto, who’s been with the Kevin Taylor Restaurant Group for ten years, the talented culinary team created “food as art” for all five courses. Perfectly paired wines were carefully chosen by Advanced Sommelier Kevin Arndt.
A wide variety of passed hors d’oeuvres paired with Bisol “Crede” Valdobbiadine Prosecco Superior, helped the eleven inductees calm their nerves.
Bill Salomon, Bailli Provincial and Allison Ahrens Mile, High Denver Bailli greeted the guests and gave a brief history of the Chaîne de Rôtisseurs. The inductees were Silvia Cano, Andrea Eddy, Restaurateur Steve Galpern, Andrew Hunt, Chef Jackson Lamb, Sue Leong, Pastry Chef Saura Madini, Eva Milko, Claire- Lauren Schultz, Ellen Stewart, and Jennifer Williams.
The two elevations in the Denver Mile High Bailliage were Jean Louise de Bedout, Vice Conseiller Gastronomique and Lesley Miquel, Vice Chargée de Presse.
Visiting officers in attendance included Bruce Leibert, Bailli Provincial, Hawaii/ Pacific Islands; Judith Kellogg, Chargée de Presse, Hawaii/Pacific Islands; Carolyn Pope, Bailli, Vail; Steve Pope, Vice Chargee de Presse, Vail.
Please take a look at the imaginative menu!
Menu
PASSED HORS D’OEUVRES
Ahi Tuna “Roll”, Sticky Rice, Wasabi Soy Aioli, Crisp Nori
Melon Salad, Heirloom Tomato, EVOO Powder, Parmesan
Duck Breast, Fava Bean Tapenade, Taro Root, Orange Coulis, Basil
Gold Beet Slaw, Banana Guacamole, Wonton, Red Beet Puree
Jumbo Lump Crab, Pickled Peppers, Plantain, Curry Coconut Coulis
Foie Gras “Truffle”, Pistachio, Chewy Brioche, Vanilla Cherry Gastrique
Bisol “Crede” Valdobbiadine Prosecco Superior
Veneto, Italy, Brut 2014
FIRST COURSE ~AMUSE BOUCHE
Watermelon Mosaic
Burrata, Cucumber, Prosciutto, Tomato
Bisol “Crede” Valdobbiadine Prosecco Superior
Veneto, Italy, Brut 2014
SECOND COURSE
Crab & Spring Vegetables
Pumpernickel, Peas & Carrots, Buttermilk Coulis, Petals
Jean Claude Dagueneau “Domaines de Berthiers” Pouilly-Fume
Loire Valley, France 2014
THIRD COURSE
Colorado Lamb Rack
Cipollini Pine Nut Puree, Rhubarb, Grilled Avocado, Beet Root
Chateau Simard , Saint-Emilion, Bordeaux, France 2005
FOURTH COURSE
Angus Ribeye Cap
Truffled Celery Root, Honey Mushrooms, Blackberries,
Foie Gras Béarnaise
Duckhorn, Cabernet Sauvignon, Napa Valley, California 2014
DESSERT COURSE
Caramel Coconut Pavé
Mango Custard, Chocolate Glacé, Raspberry Powder
Exhibit Cocktail – “Mi Tierra”
