Audio By Carbonatix
When my dining companion asked the waitress, “Is your salmon wild or is it farm-raised, and if it is wild, has it been injected with red dye?” I thought, holy Grateful Dead, if that isn’t affirmation I’m in Boulder, I don’t know what is. So I gave my Boulder-raised friend the “Get over yourself” look, whereupon she fished out her Audubon Seafood Wallet Card and began to school me on the environmental impact of farm-raised salmon. That’s when I knew this was going to get roughy. Interrupting her in the middle of a diatribe about the increased levels of PCBs and antibiotics in farm-raised salmon, I called back the waitress and asked what cocktail might work as quickly as possible to deaden the pain of what I knew was going to be a lengthy, excruciating dive into the perils of eating orange roughy, Chilean seabass, monkfish and grouper. Her suggestion: the Agave Pear Martini ($6.75), made with Sauza tequila, triple sec, sour mix and fresh pear purée. I had to stifle my desire to ask, “Is your Agave Pear Martini made with organically grown pears, and is the Agave free-range Agave or was it cultivated?” Instead, what I did learn from my very well-informed waitress was that the pear purée is made when you order the cocktail. It cut the bite of the tequila, giving the drink a nice, mellow undertone that was a delicious addition to a margarita martini — as well as a lovely complement to the salmon (wild and no dye, by the way).
We’re thankful for you. Are you thankful for us?
We feel thankful for our staff and for the privilege of fulfilling our mission to be an unparalleled source of information and insight in Denver. We’re aiming to raise $50,000 by December 31, so we can continue covering what matters most to this community.
Help us continue giving back to Denver.
