I Scream for Ice cream!

In the beginning there were simple ingredients

Things you could trust, Things you didn't have to Question

Now you have to check labels on anything you dare eat.

So in defense of MY food I decided it was time 

for good old fashion ice cream

Cream, Milk, Sugar, Eggs, Vanilla & Cocoa  

- No additives, Preservatives or other junk -

The Deets

2 Cups Cream

2 Cups Skim Milk

6 Eggs Yolks

1/2 Cup Cocoa Powder

2 1/2 Cups of Sugar

1/2 Cup Chocolate Chips

2 tsp Vanilla Extract

Mix Milk & Cream with Cocoa Powder and bring to a simmer

Once Cocoa Powder is well incorporated add chocolate chips 

and continue simmering until chocolate chips are melted

Separate yoke from whites

Whisk yolks until creamy light yellow

Gradually whisk in Sugar until Smooth

Add 1/4 of cream mixture into egg mixture

Carefully temper mixture

Continue gradually adding cream mixture 1/4 at a time until fully incorporated

Return the mixture to heat, 

continue cooking until mixture reaches 170 degrees

Now for the Hard Part...The Waiting!

Let mixture cool for 30 minutes, Add Vanilla

Mix Well & Refrigerate for 4 hours

Once Mixture sets pour into Ice Cream Machine 

& proceed according to machine directions

(I'm a big fan of the Kitchen Aid attachment it's about $100)

It takes about 20 minutes in the KitchenAid

Ice Cream is Served!

*Warning* This is Super Chocolaty! I thought it was a little too chocolaty (crazy I know)

Husband said there is No such thing & loved every bite.

SO If you're into Super Chocolaty Ice Cream Give this recipe a shot.

Last Meal of the Summer

For our last official meal of Summer 

I prepared Seared Ahi Tuna Salad and Quinoa

The Salad

Organic Baby Spinach

1/2 Grapefruit (I was tricked - the label said red but it was really pink)

1/4 Cucumber

1/2 Avocado 

1/2 tsp Lime Juice

1 TBS Grapefruit Juice

1 Sprinkle of Lemon Pepper

Sprinkle of Sesame Seeds

The Tuna

1 Sushi Grade Ahi Tuna Steak

Season with Lemon Pepper & Sea Salt

Roll in Sesame Seeds

Wipe pan with oil and heat to high

Sear Tuna on all sides for 3 minutes

Let Tuna rest for 5 minutes

Sprinkle with 1tsp Soy Sauce & 1/2 tsp Lime Juice

Slice into 1/4 inch slices

The Quinoa 

Prepare Quinoa according to package directions

I make mine in 1/2 water 1/2 chicken broth & added some fresh basil

Plate & Enjoy!

Cookies Part I

Some Days you just need cookies. 

Today was one of those days.

I Love Chocolate Chip Cookies! 

Of all the desserts in the world, a perfect cookie is my favorite.

I'm pretty sure it is because I have such great memories of making chocolate chip cookies with my Dad when I was little.  My Dad makes THE BEST Chocolate Chip Cookies.  

His secret? Maraschino cherries & lots of love. 

My sis sneaking some cookie dough circa 2006?

Memory plays a big role in food choices. There are foods we love or hate based on past experiences (See my very first post for more details). Making cookies with dad was always fun. No matter how many little hands were trying to help, he always made you feel like your job was the most important part.  He never got frustrated and he never worries about the mess we made. And the best part?  He always let us eat as much cookie dough as we wanted! Oh & he did the dishes!

I don't make Dad's cookies very often, because it's a pretty sticky process & I tend to like to experiment with making my treats a little healthier.  Plus it's just more fun to make them back home with Dad. 

Tonight I used the following recipe:

1 1/4 cup mixed flour (1/2 whole wheat, 1/2 unbleached flour)

1 cup oat flour (1 cup oatmeal blended in the blender)

1/2 cup oatmeal

1 tsp baking soda

1 tsp salt

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar

1 tsp real vanilla extract

2 free range eggs

1 bag chocolate chips (Ghirardelli to be exact)

Bake at 375 degrees for 9-11 minutes

The Set up

I Love Love Love my Kitchenaid Mixer. My parents bought it for me 5 years ago when I bought my first place. One of the best gifts ever.  Also note the awesome collapsible measuring cups by Chef n. As you will note I have a thing for Kitchen tools. There is at least one kitchen tool on my wish list for every holiday.  My latest acquisition is a set of Williams Sonoma Gold nonstick insulated cookie sheets (I also got a set of matching muffin pans because my husband rocks!) Let me tell you, these cookie sheets are amazing! They really do not stick.  Your cookies slide right off, pure perfection. 

Baking away

So this was my first attempt at "Low Elevation Baking". I've always been a high elevation girl, I learned to bake nestled in the Rocky Mountains, I've been doing it for so long, that I forgot there was a difference when you change elevation. Well. Let me tell you. There is a difference.

The Proof

The cookies jumped off the pan so fast (courtesy of husband) I couldn't get a shot of the whole sheet. 

But these 4 little guys just couldn't bear to part.

Although they weren't aesthetically pleasing, they were delicious!

A few more batches & I'll have them back to perfection.

Happy Baking!

Mozzarella in the Making

I have a confession to make, I love cheese. No, I really, really love cheese.  My sisters and I are big, big cheese lovers.  We love cheese so much that fondue, raclette and cheese tastings are often part of our sister time. We love all types of cheeses, but one of our favorites is fresh Mozzarella. Nothing really compares to a fresh ball of Mozzarella. You can slice it up with some fresh tomatoes, basil, balsamic vinegar and a splash of extra virgin olive oil and make a great Caprese Salad.  You can toss it in a light pasta or bake is in perfect Italian style pizza. You can't go wrong with fresh Mozz


A few weeks ago when I decided to resurrect the blog, I thought of all the things I love about food, and one of the first things that came to mind was the discovery process - I love discovering new foods.  I decided it was time to share what is probably the best food discovery in Denver - Marczyk's Mozzarella.  Several years ago I stumbled upon Marczyk Fine Foods located at 17th and Clarkson in Downtown Denver. Marczyk (pronounced Mar-zik) is a locally owned fine foods grocery store featuring local produce, meats and cheeses as well as fine imported foods.  They also have a large wine selection (if you're into that).  My favorite thing about Marczyk is the Cheese.  Their motto is "From around the World and Around the Corner ".  What a great concept!  Literally, the best of both worlds. 



Upon my first experience in the fine foods wonderland I discovered fresh Mozzarella, made on site.  I of course had to try it.  To my astonishment and delight it was the best Mozzarella I've had outside of Italy. Since then, I have become a regular drive-by Mozzarella poacher, running in grabbing my Mozzarella and running out before I am sucked into the delicious vortex of Marczyk's other items. Don't get me wrong, I still often peruse the isles filling my basket with scrumptious delicacies, but usually I'm on a strict Mozzarella mission.

A few of the delectable temptations

A few weeks ago, I did a quick Mozzarella mission, when I got home with my bounty, I couldn't get over just how good the Mozz was (as always). I decided it was time to take action, so I sent an raving praise email to Marczyk, expressing my love of their Mozzarella, then I got brave and told them about my little blog (I was even honest & told them I don't think anyone actually reads it) and asked if I could watch them make the Mozz.  To my delight they said yes.  So I met Christopher, the head Maitre Fromager bright and early to watch the magic of the Mozzarella.   

I won't bore you with what I think is a fascinating process, so I'll give you the picture version. It all starts with fresh curds straight from Wisconsin, then the Curd is Heated.

 

    Then it rests in warm water

Then Christopher works his magic, folding and resting the hot cheese. 

 

Once the Mozz gets the perfect "you know it when you feel it" texture and shine, Christopher starts forming the Mozzarella Balls.

 

Once the Perfect Balls are formed they take a soak in a warm brine before being wrapped for your enjoyment.

The finished product.  

Here are a few of my Mozzarella Meals

Day 1 Caprese Salad

 Day 2 Mozzarella, Basil, prosciutto and tomato pizza

No matter how you slice it Fresh Mozzarella is the King of Cheese.

I'd like to send a special thanks to Marczyk for their great hospitality and great food.  Thanks for the Good Eats! Love you guys!

Fro' Yo' Yo

Now that Spring is in full bloom (minus those pesky snowstorms that keep showing up) it's time for a fair weather treat.  What's the best way to combat a heat wave? With PeachWave of course!

Peachwave is a self serve frozen yogurt in Edmond, OK.

Peachwave serves actual frozen yogurt with live cultures that is not only low in fat, but also good for you and most importantly delicious!

Peachwave has a small chain of stores throughout Oklahoma and 4 other states.  

"Our" Peachwave is located in the trendy Spring Hill Village in Edmond, OK

Peachwave has a Funky Art Deco Decor & is always packed

Don't you love the chairs?

Peachwave is unique in that you get as little or as much delicious fro yo & toppings as you want for a staggering $.33 an ounce.  The machines are set up with 2 flavors each so you can swirl your fro yo if that's how you roll

The flavors range from original tart, pomegranate, pineapple and blueberry to chocolate, vanilla, tiramisu, and my personal favorite chocolate raspberry.

I've lost count but I believe there are 18 flavors each day 

Peachwave has something for everyone 

If you're a  rich & creamy kinda guy I'd recommend the vanilla, chocolate, cookies & cream or coconut

If your more tart & tangy  I'd go for original tart, blueberry or pomegranate 

For our Fruity friends I'd recommend the pineapple - Ah-May-Zing!

As if the freedom of mixing & matching your fro yo in the Exact quantity you want wasn't awesome enough - you can personalize even more with the toppings bar

Toppings range from fresh fruits & berries to your favorite candies

While I'm a purist & like my fro yo plain I do like to mix it up.

This particular evening I divided my cup into 3 sections - Chocolate, Coconut & Pineapple

After getting our fro yo - for a whopping $3.89 for the 2 of us  I forgot to take a picture of my actual fro yo. But let me tell you, as always it was Delish!

3 more quick tips about Peachwave

1. The staff is super fun & helpful

2. They have a frequent fro yo card that gives you a discount once you spend a certain amount

3. If you want to buy me a birthday gift please buy me a Peachwave store for Denver

PeachWave is a MUST if you are ever in the OKC area

PeachWave gets a solid 5 stars + a bonus for being healthy on top of it!

Sushi Sushi Sushi!!!

How does a picky eater from small town Montana become a Sushi aficionado? I don’t know. It just happened. I think along with the rest of the Western world I first tried sushi because I thought it was exotic and sophisticated. The really odd thing is that I didn’t even eat fish the time I first tried sushi! I couldn’t stand the fish. But for some reason the thought of eating it raw was intriguing.

Now I’ve eaten sushi all over from dives here in Colorado, to the highly regarded Sushi Den Sushi Roku in Las Vegas and Kai Sushi in Maui. I’ve had great sushi, bad sushi and so-so sushi.

When it comes to sushi, more often than not I am accompanied by one of my dearest friends. We share a love of the law, fashion, hiking, snowboarding and sushi, among other things. We also share a love of men who are not so fond of sushi. As such we often spend girls nights filling our bellies with wriggling pieces of fresh fish.

Last night Mary and I went to one of her favorite sushi restaurants, Sushi Hai, which is located in the uber trendy uber cute Highlands neighborhood in North West Denver. http://sushihai.com/index.shtml As always it was a great time with great food.

Our Order was as follows:

Shrimp & Vegetable Tempura
Salmon Avocado Roll
Unagi (Freshwater Eel & Cucumber) Roll
Lobster Tempura Roll
# NINE  - The # NINE is a Crab & Tempura Shrimp roll topped with Salmon, Avocado and Strawberries.

The Sushi was fresh & flavorful. The tempura was light & delicious. The shrimp was succulent and the veggies were fresh & crisp. The vegetables included sweet potato, zucchini, carrots, green beans, onions & red bell pepper. I got quite the zesty surprise when I tried the pepper, thinking it was a carrot, but it was fantastic!

And now for the Score…

The tempura gets 4/5 Stars
The Salmon Avocado Roll gets 3/5 Stars – it was fine, not great
The Unagi Roll was the loser of the evening. It was far too fishy. 1/5 Stars
The Lobster Tempura Roll gets 4/5 Stars
The # NINE gets a stunning 5/5 Stars  Whoever thought of puting strawberries with sushi was a genius!  The #NINE was amazing - sweet & savory, fresh & fruity... In the words of Rachael Ray “Yummo!”
Over all Sushi Hai gets a 4/5 Star Rating.

If you’re in the Highlands Neighborhood be sure to check out Sushi Hai. http://sushihai.com/index.shtml

Sushi Katsu
On a more adventurous night Mary and I gave Sushi Katsu a run for their sushi. Mary had just landed from a business trip, I had just returned from DIA for the second time in 2 days unable to get a flight to OKC due to record ice storms. The perfect solution to too many hours in airports? All you can eat sushi? Ok.

As we were exploring the sushi listings at peak dinning time on that Friday night we came across an interesting listing – all you can eat sushi. We giggled and thought why not. We then embarked on a very serious mission to master all you can eat sushi. We greedily order roll afer roll, piece after piece. When the waitress came to take our order she said “Just you two?” Yes we replied. She then explained the catch to all you can eat sushi: “You must eat everything you order – no eat it – pay full price”. Having been saved from what could have been a very, very large bill, we paired down our order and giddily awaited our food to arrive.

To say we ordered a lot of food would be an understatement. To say that the sushi chefs were taking bets on how these two little girls were going to finish over $125.00 worth of sushi would be accurate (Full price for what we originally ordered was over $200 worth of Sushi!).

The sushi was fresh and flavorful. We ate our way through the Alaskan Roll, Fresh Water Eel, Caterpillar Roll, Spicy Tuna Roll, Lobster Roll, Dragon Roll, Rainbow Roll, Denver Roll, Crunch Mushrooms, Goyza, Tempura, Albacore, Yellowtail, Halibut, Scallops and a first for Mary Salmon Roe to name a few.

One of our Many Plates of Sushi

We ate our weight in sushi and almost every bite was worth it. The Scallops were not so good, too much milky sauce and just an all around off flavor. Mary wasn’t a fan of the Salmon Roe, but that was due to personal preference, not to the quality of the food. Over all the food was great and we got a kick out of the all you can eat adventure. I’m not sure which Sushi Chef lost the bet, but I’m sure he was entertained enough that he didn’t mind losing.

We Did It! Every last grain of rice! We win Sushi Katsu!
You should definitely check out Sushi Katsu http://www.katsusushi.net/

Let's Get Juiced

When I grow up I wanna be Jack Lalanne.  Ok not really, but I love juicing.  It's fun, healthy & usually pretty tasty.  Here are some recent creations:

Carrot, Kiwi, Pear, Clementine, Beet, Apple juice

The Prep

Beautiful Beet Juice

The finished product - it tastes much better than it looks

Kale, Carrot, Beet, Grapefruit, Spinach, Apple, Celery, Blueberry Juice

The Green Goodness

The final product - a little to "grassy" but still good

Here's to your health

Drink up

And she's back in the eating game

It has been almost three years since I've blogged!

To set the record straight:

No I have not been starving

Yes I still am a food snob

Yes I still critique every meal I eat

Now on with the blog. So many great places have been ignored by my blogging hiatus but in the process I have found some new favorites and some never again eateries. I have also rediscovered my love for experimenting in my own kitchen. This has led to a love of farmers markets, cheese mongers, and specialty stores. This has also led to many many pictures of my kitchen creations.

Now for the game change! This blog will now be about Food Food Food no matter how, where or how far along in the process it is in the cooking process.

Here is a little sample of what I've been cooking.

Frenched Rack of Lamb with Quinoa and grilled asparagus mushrooms and carrots

Here's a little sample of what you've been missing:

Watercourse Foods - delicious vegetarian comfort food

http://www.watercoursefoods.com/menu.php

Pho Fusion - One of my favorites - Vietnamese, Thai & Chinese cuisine

*Best Egg Rolls in Denver* Amazing noodle bowls & of course great Pho

http://www.phofusion.com/ 

Pizza Republica - Great Pizza & Amazing Tiramisu

http://www.pizzarepublica.com/

Harry’s Chop House

Harry’s Chop House
www.harryschophouse.com

When I envision a great chop house, two different sceneries typically run through my mind; the dark paneled old boys clubs of the old lawyer movies; and the simplistic “we’re just here for the food” setup of the old cowboy movies. Where does Harry’s fit in? Neither of these actually. Harry’s is a cozy neighborhood “IT” spot. The ambiance is stylish yet warm; the dining area features dark-wood furnishings, snug booths and walls mounted with amber-hued sconces. It’s a Thursday night, the house is packed and the show has been rewritten, rehearsed and is ready for applause. On with the show!

Act One: Appetizers
Scene One.
For starters I tantalized my taste buds with Yellowfin Tuna Tartare served with Shitake Mushroom Pot Stickers and a Curry Vinaigrette. The presentation is beautiful, simple yet playful. The Tartare was superb, thin and tender, perfectly seasoned. The Pot Stickers are crisp, sweet and savory. The combination of the light, refreshing Tartare with the savory Pot Stickers is unexpected yet delightful. Diva’s Dish: 7/10 Diva Stars

Scene Two.
Harry’s classic Shrimp cocktail. The Shrimp cocktail features jumbo shrimp cooked and chilled to perfection. The shrimp are firm yet tender. The sauce is a Horseradish Crème Fraîche, Herbed Tomato Coulis. The flavors are muddy, and are reminiscent of a child’s first experimentation in the kitchen, dumping everything he can get his hands on into the mix. This sauce is so awful that I would rather eat ketchup! Diva’s Dish: 4/10 Diva Stars

Act 3: The Main Course
And for the Marvel of a main course I was entertained with a 14 oz blackened Rib Eye served with Mashed Potatoes, Sautéed Mushrooms with a gorgonzola fondue. The steak is seared to perfection; the spice rub is alluring, the right balance of the beef’s natural flavors and a custom blend of spices. The mashed potatoes are creamy, buttery and melt in my mouth. The sautéed mushrooms are bursting with flavor. The gorgonzola fondue is the star of this act, rich and creamy, with earthy flavors it is a perfect companion to the blackened Rib Eye. Diva’s Dish: 8/10 Diva Stars

Diva’s Dish on Harry’s Chop House: This is a show worth a second run.

Yia Yia's Euro Cafe

YiaYia’s Euro Café
www.yiayiasdenver.com

What’s the latest Denver hot spot that makes this Diva say yum yum?
Yia Yia’s of course!

YiaYia’s décor is reminiscent of a 18th century Swiss castle. The décor features open pine trusses, stone pillars, quilted walls featuring a mix of sage and mustard panels with a light iris pattern, stone tile floor, cozy booths covered with a variety of tapestry patterns mixed with dark leather and faux marble table tops. The rustic yet stately interior is completed with rod iron & merino glass chandlers. The atmosphere is completed with phenomenal service. Overall, Yia Yia’s is cool yet cozy especially on a frigid Colorado night! To experience the phenomenal service ask for Christian.

On cold Colorado nights, one must warm up the taste buds before delving into the main course. We started our Divalicious meal with warm goat cheese fondue. Now as you well know, I love cheese, all cheese, so without batting an eye I order the fondue. My faithful dining companion however is not so sure about the goat and responds with “goat?” “eww!”. At this time I educate him on the difference between a goat and a ewe, explaining that a ewe is a sheep and a goat is well a goat! (I also take this opportunity to explain that wool comes from sheep and cashmere comes from goats.) Seriously! For as much as this man likes to eat he knows nothing about food!

Anyway, back to the fondue! The warm aromatic goat cheese was served with crispy fried artichokes, toasted bread, and topped with oven roasted tomatoes. The goat cheese was warm and full bodied; the artichokes were fresh and crisp. This goat cheese fondue is a must do!
Diva’s Dish: 9/10 Diva Stars


Now that my taste buds have been warmed and stimulated I am ready to move on to my Grilled Atlantic Salmon served with shrimp ravioli, crisp asparagus tips and sweet onions in chardonnay-shrimp butter reduction. If this salmon was in the wild it wouldn’t have made the trip upstream, instead it would be lackadaisically relaxing in a pool of cool water content with just being alive. Although the salmon was sushi-grade it was a little soft and rather bland. In the words of Mr. Jim Carrey in Liar Liar “I’ve had better”. The shrimp ravioli however was amazing. The succulent tender shrimp was enfolded in a fresh and tender pasta dough to form perfect luscious raviolis. Although the sweet onions were a little bitter, the chardonnay reduction was superb. The reduction was warm and rich without being heavy or starchy. Next time hold the salmon and make the ravioli the main attraction.
Diva’s Dish: 8/10 Diva Stars


As always, I am required by my title (Queen Diva of the Denver Dining World) to sample all food that is placed upon my throne, I mean table. So naturally I had to sample the pan seared scallops served with seafood ravioli in a light creamy tomato sauce. The scallops were light and buttery, the ravioli was bold and tangy. Amazingly the seafood ravioli and the shrimp ravioli taste nothing alike! This proves that the chef at Yia Yia’s is indeed a true chef. The sauce was a light creamy tomato with a kick of roasted pepper, a little too much of a kick for my taste, but good none the less. Although this dish was delish, to make the perfect meal I would take the scallops and add them to the shrimp ravioli, that would be a perfect 10!
Diva’s Dish: 7/10 Diva Stars

On to dessert!
There are certain delicacies that are difficult to find. As such, the rule is as follows: if you see a hard to find item on a menu you must order it! One of the hard to find dining delights is in fact a dessert, chocolate soufflé. Soufflé is one of those to die for desserts that are so difficult to make that many pastry chefs would rather die than make the tricky little dessert. So the rule goes if the chef is willing to cook chocolate soufflé you must order it!

The chocolate Soufflé at Yia Yia’s is served with fresh strawberries, vanilla ice cream and a sweet yet tart strawberry sauce. The soufflé is warm and decedent, the outer edges have a perfect flaky texture which compliments the full and multi-dimensional center. The soufflé is dynamic and worth every last calorie!
Diva’s Dish: 9/10 Diva Stars

Diva’s Dish on Yia Yia’s: yum yum!

Strings; music to the taste buds!

Strings
http://www.stringsrestaurant.com/

What is the latest divine dining experience? Strings, celebrating its 30th year in business (for a very good reason!). This popular, yet slightly egocentric restaurant was bustling with excitement, people coming and going hugging and laughing. Strings is the type of place old friends meet to catch up, newlyweds splurge on “date night” and the usuals stake out at their favorite table. The mood is fun and lighthearted, but the atmosphere is sheer elegance. The service is exceptional, with a staff that will go out of their way to complete your dining experience. The menu is creative, focusing on new American cuisine, with a funky twist and daring and creative flavors.

Are you hungry yet?

As you well know, my preferred way to start a meal is with Tartare.

The Tartare at Strings is an Ahi Tuna Tartare, mixed with avocado and a lemon-ginger vinaigrette, served with crispy wonton chips. The Tartare is presented on a chilled glass window block; very art deco. Many times it seems the better the presentation, the worse the food…this is not the case at Strings. The simple, yet sheik presentation is right on par with the pure refreshing flavor and texture of the tartare.
Diva’s Dish: 8 /10 Diva Stars

Next in the starting line up is Strings' Rock and Roll Shrimp Jumbo shrimp cocktail. The jumbo shrimp were cooked to perfection, however the sauce didn’t make the cut for the JV squad. A good cocktail sauce should be light, refreshing and full of bold crisp flavor. String’s cocktail sauce defiantly was not rockin’ or rollin’. The sauce was heavy, almost muddy, the flavors didn’t blend well, and in fact the only discernable flavor was the retched Middle Eastern herb horseradish. Yeck! However, the shrimp were fresh, flavorful and saved the dish.
Diva’s Dish: 6/10 Diva Stars


Which entrée met my discriminating taste? Seared Scallops served with sweet potato flan, asparagus and a sage cream. The scallops were seared to a heavenly perfection, crisp on the outside, soft and buttery on the inside. These melt in your mouth scallops were paired with a warm aromatic sage cream that enhanced every bite. The asparagus was grilled to perfection and delicately poised on the sweet potato flan. Sweet potato flan you ask? Well it is tantalizing; warm and velvety, yet earthy and fresh. These seemingly different flavors blend together to make a divalicious dish! All in all this is by far the best dish to date!
Diva’s Dish: 9/10 Diva Stars


And what kind of Diva would I be if I didn’t sample other’s food? On this particular occasion, my newly engaged sister and her fiancé joined us for dinner. Her fiancé being the smart man he is, followed suit and ordered the Seared Scallops, my sister on the other hand, a youthful adventurer chose the Braised Veal Osso Buco.

The Braised Veal is served with rosemary jus, gremolata, roasted pepper polenta. It is a very rare occasion when I am at a loss for words, but the thinking of the veal my mind keeps repeating the same thing, “Mom’s crock-pot pot roast”, and “yuck”. I have never seen veal prepared quite like this before…a hunk of bone, surrounded by a chunk of meat, drenched in au jus and surrounded by muddy pepper polenta. The muddy flavor and anodyne veal are a dismal disappointment.
Diva’s Dish: 2/10 Diva Stars

Diva’s Dish on Strings: music to the taste buds!

The Cork House

The Cork House
http://www.corkhousedenver.com/

Where to begin? The ambiance of the Cork House could be so right, but something was just wrong…the dining area features the warm glow of an open brick fireplace, hand trawled walls in a warm clay shade. The walls are flanked with French prints and the overhangs feature antique wine bottles and corks. However, the tables were covered with a hideous overbearing busy floral print, so awful that not even a muumuu wearing grandmother would choose this print! And the number one no-no in creating the perfect ambiance – TVs!!! Yes, you read that correctly, this beautiful little wine bar and restaurant has been violated by the placing of several TV’s mounted throughout the dining room!

Luckily for the Cork House, first and foremost, I am here for the food.

It is time to admit that Tartare is not my only food crush, in fact I have another food crush, which may even be greater than my love of Tartare…I will share my main obsession with you on one condition…you don’t tell the Tartare. Ok, now that my secret is safe from the Tartare…my number one food love is cheese. I love cheese! Soft cheese, hard cheese, fresh cheese, vintage cheese, American, Italian, French, Spanish, Swiss, cow, goat, buffalo, I love it all!!! I love cheese so much that on a recent trip to Oregon I rented a car and drove over 100 miles out of my way to visit the Tillamook farm and factory! Ok enough of my obsessing, let’s eat!

We began our meal with the 3 cheese flight. The flights come in various sizes and are served with pears, apples, candied walnuts, olive oil dried bread, and a raspberry reduction. My choices included Colorado Rouge (Fort Collins, CO), Manchego (Spain) sheep; Tarino (Italy). The presentation and the cheeses were wonderful. Each unique cheese was so tantalizing that my mouth is watering just reminiscing about it.
Diva’s Dish: 9/10 Diva Stars

On to the next course: apple walnut chicken salad. This salad features sautéed chicken breast, green apples, candied walnuts, tomatoes, eggplant, broccoli, and fresh tortilla strips in a spring mix, drowning in a roasted pepper vinaigrette. I am an optimist and I believe that this salad could be very good, in fact the few bites I found that were not drowning in vinaigrette were good. This is the type of salad that greens hope to become, the type of salad that even a child would eat without dressing, the flavorful, creative, health conscious salad…but in this case the dream was cut short when it was assaulted with two pints of vinaigrette.
Diva’s Dish: 5/10 Diva Stars

For the main course I enjoyed a small plate delight, the Sesame crusted scallops. This dish features scallops crusted w/white & black sesame seeds served with flavorless watery vegetables & a sweet & spicy mae ploy sauce. The scallops were seared to perfection, warm and buttery. The sauce was a little watery and had an odd kick to it, the kind of kick that isn’t what you would call good. The vegetables were overcooked and tasted like the elementary school lunch lady prepared them, watery with all the nutrients steamed out.
Diva’s Dish: 7/10 Diva Stars

On to dessert!
Chocolate mousse tower. This decedent dessert features dark chocolate mouse, milk chocolate mouse and white chocolate mouse, artfully layered into a tower of chocolate paradise. Each mouse had a slightly unique flavor and texture which was a perfect compliment to the other flavors.
Diva’s Dish: 8/10 Diva Stars

Wash Park Grille; a Diva Delight

The latest dining delight? Wash Park Grille
www.washparkgrille.com

The ambiance was uptown dining meets neighborhood grill. A warm glowing fireplace meets you at the door, along with a rich dark wood bar. The décor offers exposed brick, dark wood, fresh flowers and a crackling fire.

The service was superb, with the exception of a slight mix up where the table behind us ordered the exact same entrees and their server cut in line, and served them our entrees…

Enough with the page filling, on with the food!
For starters we selected the Baked Lobster Mac & Cheese. The sauce was rich & creamy with a hint of chipotle sauce. The dish featured large pieces of succulent lobster, steamed broccoli, and seasoned breadcrumbs.
Diva’s Dish: 9/10 Stars

As I am sure you are beginning to notice, I have a food crush, a new obsession that I must have, that I can’t get enough of…my crush? Tartare. So of course I had to sample the delightful offering of Tartare at the Wash Park Grille!

Tartare Wash Park Style features a perfect ahi tuna, avocado, cucumber, red onion, wasabi aioli, & hard boiled egg, served with crisp tortilla strips. The flavors of this tartare blend together in a magical way that enhances each individual flavor, as well as a fantastic overall aromatic taste. Although the tartare had a little too much cilantro for my taste, it was still a success.
Diva’s Dish: 7/10 Stars

On to the main event: Lobster & Shrimp Linguine. This dish featured sautéed lobster and seared shrimp with crisp broccoli, in a Parmesan Romano cream sauce. This sauce was a culinary masterpiece, a perfect combination of decadence and airy. I was impressed by the ability to make such a rich & creamy sauce so surprisingly light.
The linguine tasted as if it was pulled of the drying rack moments before hitting my plate.
The combination of the fresh linguine, perfectly seared seafood and the decadent sauce makes this dish a culinary delight.
Diva’s Dish: 9/10 Stars