Booze

The Peter Franus wine dinner at Elway's Downtown catered equally to vegetarian and omnivore palates

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The first course was a seared sea-scallop grapefruit arugula salad, paired with a fruity, smooth sauvignon blanc. The vegetarian version used round scoops of avocado in place of the scallops.

(There were some technical difficulties with the camera that were later resolved, but you can get an idea of how beautiful the plate presentation was.)

The second course comprised seared duck breast, butternut squash croquette and plum demi, paired with an oaky, delightful merlot. Franus mentioned Warren Buffet's advice to "get into something as everyone else is getting out," and there were mutters around the table about how Sideways "killed" merlot. This example, however, was balanced and approachable. In the vegetarian version, Bogart replaced the seared duck with tender grilled tofu.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen