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Mouthing Off

Quintessential American chef Kevin Taylor isn't who you think of in connection with French cuisine, either, but on March 22, he's offering a six-course dinner at his Brasserie Z (815 17th Street) to benefit the James Beard Foundation. Taylor will be joined by five other chefs from across the U.S., and the $150-per-person admission garners the meal plus wines to go with each course. For reservations, call 293-2322. (Speaking of Taylor, he recently stole excellent chef Juan Martinez from 15 Degrees, at 1965 15th Street in Boulder, to take over the kitchen in Taylor's Dandelion, at 1011 Walnut Street in Boulder.)

Wine and food will be the focus on March 25 at Q's, 2115 13th Street in Boulder, where the Chalone Wine Group will pour several of its wines to match up with five courses, including chef John Platt's rack of lamb and ahi tuna. The cost is $70 per person; call 442-4880. That same evening, Bella Ristorante, at 1920 Market Street, will host a wine dinner at 6:30. Bella ma”tre d' Harry Lordino will conduct a pairing of four Italian wines with food for $49.95 per person; call 297-1608. The next night, March 26, the Bella at Park Meadows Shopping Center will offer antipasti and six wines for $25 per person; call 297-1608.

If the thought of going to a wine dinner uninformed makes you queasy, you might want to check out one of two upcoming series of wine seminars. One will be presented by sommelier Justin Wharry at Tante Louise, 4900 East Colfax Avenue, on March 30 and April 13 from 6:30 to 8 p.m. Wharry will go through some basics as participants taste a variety of vino and scarf up a few light appetizers from the restaurant's superb chef, Michael Degenhart. The cost is $60 per person for both nights; call 355-4488 for reservations. On April 14, Bill St. John will talk about "The Wines of Italy," and on April 28, "Focus on Bordeaux," from 7 to 9 p.m. at the Hyatt Regency Denver Downtown, 1750 Welton Street. The first event costs $35 and the second is $40; both feature ten wines and nibbles. To register, call 295-1234.

Not that there's any connection between St. John and a wild boar--actually, quite the contrary, because he's a lively and entertaining seminar-giver--but it does make for a fun transition into the "Wild Side" promotion being done by all three metro locations of Rodizio. In addition to wild boar, Cajun alligator, duck, elk and Jamaican-style venison will be on the menu until March 29. Rodizio was featured in the March issue of Sunset magazine, in an article about Brazilian food, being called one of the up-and-coming food trends this year.

--Wagner

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