There are wine dinners...and there are wine dinners, like the one tonight at Restaurant 1515, Gene Tang's experimental restaurant at 1515 Market Street that's apparently the only restaurant in Denver approved by the health department to legally practice sous-vide cooking.
The four-course dinner, which includes Kendall Jackson wines paired with sous-vide pork tenderloin, at least two foams (the molecular gastronomy movement isn't all about Ian Kleinman, after all), grape seed oil powder, plus far more mundane foodstuffs like truffled waffles, frog legs and brown butter ice cream, begins at 6:30 p.m and costs $60 per person, excluding tax and gratuity. If I were you, I'd go. Dial 303-571-0011 to book your seat.
For more encouragement, check out the menu.
Amuse bouche: Scallop in the half shell with blackberry sphere, paired with sauvignon blanc
First course: Winter greens of mache, yellow endive, golden beets, Roquefort, lotus root chip, molecular vinaigrette-hazelnut foam and grape seed oil powder, served with pinot gris
Second course: Pan-seared frog legs, corn and truffle waffle and watercress bisque, complemented by chardonnay
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Third course: Sous-vide pork tenderloin, sweet potato foam, compressed apples and cherry port sauce, paired with merlot
Dessert: Compressed pear on brioche french toast with brown butter ice cream and buttermilk foam, served with late harvest chardonnay
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