Tonight: Hard Apple Cider Dinner at Terroir

Amber Taufen October 14, 2010 6:00AM

[
          {
            "name": "Related Stories / Support Us Combo",
            "component": "12017627",
            "insertPoint": "4",
            "requiredCountToDisplay": "6"
          },
          {
            "name": "Air - Billboard - Inline Content",
            "component": "12017623",
            "insertPoint": "2/3",
            "requiredCountToDisplay": "7"
          },
          
          {
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "12017624",
            "insertPoint": "12",
            "requiredCountToDisplay": "12"
          },{
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "12017624",
            "insertPoint": "4th",
            "startingPoint": "16",
            "requiredCountToDisplay": "12"
          }
          
            ,{
              "name": "RevContent - In Article",
              "component": "13027957",
              "insertPoint": "3/5",
              "requiredCountToDisplay": "5"
            }
          
        ]

Terroir, 246 Main Street in Longmont, will be full of the flavor of fall tonight when it hosts a Hard Apple Cider Dinner, with five courses (regular or vegetarian) and four hard apple cider pairings created by Dick Dunn of Talisman Farms.

Here's the menu:

First course: Salad of arugula and frisee with roasted apples, gorgonzola, pickled cippollini onions, rosemary brioche croutons and a Calvados vinaigrette.

Second course: Cider-glazed sea scallops with butternut squash puree; or spaetzle with Brussels sprouts, pine nuts and maple butter.

Third course: Gnocchi with roasted root vegetables and homemade duck sausage; or stuffed acorn squash with farro, apples, toasted almonds, Madeira-soaked golden raisins and sage.

Fourth course: Tournedos of pork with apple cider beurre blanc and pancetta braised cabbage; or cider-braised tempeh with parsnips, carrots, red cabbage and fennel.

Fifth course: Apple Charlotte with Haystack goat cheese and Madhava honey ice cream.

The dinner, which starts at 6:30 p.m., costs $45; for reservations, call 303-651-0630 or go to www.terroir-restaurant.com.

For information on dozens of culinary events around town, visit our online Food & Drink listings.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.

Make a one-time donation today for as little as $1.

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

Follow:

Facebook: Amber Taufen

Instagram: @polished_amber_taufen/