Food for Thought
Weve developed these habits that we can have any food at any time, notes David Bravdica, director of alumni and student services at the Cook Street School of Fine Cooking. Which is all well and good, but what about appreciation for in-season foods at the peak of their yumminess produced locally and savored slowly?
Find out what all the slow-food fuss is about at tonights Rocky Mountain Bushels and Bottles event. The whole idea here is to feature and showcase local producers, so we are developing a seasonal menu based on donations from these producers, explains Bravdica. That menu will include such delicacies as cauliflower gratin with creamy bechamel sauce; classic beef bourguignon with sweet roasted garlic pommes purée; a fresh green bean salad with beets and radishes and orange champagne vinaigrette; lamb bracciole on a bed of pasta; smoked chicken-and-apple sausage with braised chard; and a sweet apple jalousie with chantilly cream for dessert. Mmm. All foods will be paired with wine and beer.
Admission to this gourmands dream is $65, with proceeds benefiting Slow Food Denver. Start munching at 6 p.m. at Cook Street School of Fine Cooking, 1937 Market Street; call 303-308-9300 for information.
Fri., Oct. 3, 6-9 p.m., 2008
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