We're counting down our 100 Favorite Dishes as we head towards our next Best of Denver, and last week landed at Solera, where Goose Sorensen's pork-belly confit is a marvel, a preparation that involves curing, pressing and slow cooking in duck fat, which Sorensen explains melts the layers of pork fa ... More >>
No. 92 Pork Belly Confit at Solera Restaurant and Wine Bar 5410 East Colfax Avenue 303-388-8429 Solera has been a sole outpost of fine dining on Colfax Avenue between Colorado and Monaco for at least a dozen years, with chef Goose Sorensen heading the kitchen for nearly the entire stretch. For a D ... More >>
"Just when the 'Fax gets cleaned up, some asshole has to drag some hostages into the basement of a RadioShack."
Mel and Janie Master have returned to their former stamping ground for a Mel's reunion.It's been a long time coming, but they're baaack! Restaurateurs and long-wedded couple, Mel and Janie Master, whose original, groundbreaking Cherry Creek food temple, Mel's Bar and Grill, was one of the Mil ... More >>
Lori Midson No. 90: Albóndigas meatballs from Solera Solera chef Goose Sorensen, who's been turning out beautifully composed plates around Denver for years, can pretty much nail any dish, plunging mussels into a sea of fragrant green curry, slicking his calamari with a Thai red chile glaz ... More >>
Lori MidsonTwo nights ago at the MCA Denver Art Meets Beast butchering demonstration, Pete Marczyk and Jimmy "the Butcher" Cross, both of Marczyk Fine Foods, deftly dismembered a medieval-size bison carcass in front of a mesmerized crowd. The various cuts -- shanks, ribs, tenderloin, strip l ... More >>
Teal NippPete Marczyk (left) and Jimmy Cross meat the audience.It wasn't bloody, it wasn't smelly and it didn't attract flies. But then, the bison had already been slaughtered and quartered at a Nebraska ranch, separated from its head, hide and organs and hung up to age for two weeks. Anythi ... More >>
From left to right: Matt Selby, Tyler Wiard, Troy Guard, Jamey Fader and Brian LairdIn 2003, Leigh Sullivan was questioning what a lot of us in Denver ponder when discussing the Denver dining climate. Why, she wondered, is everyone focusing on the restaurants and chefs in San Francisco, Chica ... More >>
Lori MidsonGoose Sorensen, exec chef/owner of SoleraIn 1992, Goose Sorensen, then 23, was living in Casper, a fine Wyoming town with bars and brawls and women, but there was something missing, something that Sorensen was longing to have but didn't. That something was -- wait for it -- Benniga ... More >>
Say so long to Rollie Wesen and Somethin' Else.
Musings on Mel's and more.
Sean Kelly says goodbye--and takes Aubergine and the Biscuit with him.