There are many reasons to love Beatrice & Woodsley: its lovely, eclectic interior; its excellent brunch; its fantastic, inventive food. And this week, there's one more good reason to stop by: complimentary bites during Nosh & 'Tails.
Today through August 2, Beatrice & Woodsley will be serving versions of its noshes as complimentary hors d'oeuvres throughout the Nosh & 'Tails service, a community happy hour that runs from 5 p.m. until 6:30 p.m. Monday through Friday. In addition to those tasty snacks that change weekly, Nosh & Tails features $6 specialty cocktails, $7 selected wines and selected $4 draft specials. See also: - The ten best brunch spots in Denver - Chef and Tell with Pete List of Beatrice & Woodsley - Review: Beatrice & Woodsley is easy to love
Here's just a taste of what chef Pete List is cooking up these days at Beatrice & Woodsley:
Beatrice & Woodsley Charred Kale Sorbet
1# Tuscan kale de-stemmed and washed 2 tbs extra virgin olive oil Juice of 2 lemons 1 tsp kosher salt 1/4 tsp fresh ground black pepper 1/2 tsp chili flake 1 c light corn-syrup 4 c water 2 c granulated sugar
Once the kale is washed and stemmed, pat dry with a paper towel and place in a large mixing bowl. Add the next 5 ingredients and toss to coat. Pre-heat a large cast iron pan on the stove top and add 1/3 of the kale. Keep the pan dry (no oil), you want the kale to start to char. When it does, remove it from the heat to a sheet pan to cool. Repeat with the rest of the kale.
Make the simple syrup, in a sauce pot, by bringing the sugar and water to a boil until the sugar dissolves. Cool as quickly as possible (over ice is best).
In a blender, place the chilled kale and the corn syrup and blend until smooth and bright green. It should form a semi-thick paste. Add this paste to the simple syrup; Then freeze in an ice cream freezer according to mfg instructions.
If you try this recipe, send a photo to Beatrice & Woodsley's Facebook page.
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