Robyn
Ski Diva Extraordinaire
Many of you have seen me mention my favorite restaurant, Dish, which is located in the Vail valley. Tonight's plan originally involved family and a different restaurant but due to health issues my family decided to stay in Boulder so I'm up her by myself. Don't be sad for me though. I'm skiing Vail (trip report on skiing to follow over the next couple of days) and I got to eat at Dish tonight. My love affair with this restaurant started 1.5 years ago when I went with my mom to celebrate my 30th and her 55th birthdays. We loved it from the start and felt right at home the moment we walked in the door. Since then I've done what I can to sing it's praises and sent many people in to enjoy. So far I know of at least 3 Divas who have enjoyed the eats either with me or with their family.
So, 2 days ago I had an inkling that this might happen so I called to see what reservations looked like for tonight. I was told there was a little space left and when I said my name and that I'd let them know the following day I was told "Robyn, there's always room for you at the kitchen bar." which is my favorite seat. In fact, I only sit elsewhere when the party of eaters I'm with is just too big for the bar. When I called back yesterday to make my reservation, Jenna, the most fabulous chef ever answered and we plotted my reservation time so that she would have the most chance to chat with me. I'm not sure why we do this because I always end up there all night.
This afternoon I stopped by with a couple of six packs of holiday microbrews for everyone there to enjoy.
I arrived at 6pm tonight to an already hopping restaurant which is quite abnormal for this place so I was happy to see it. All in all it was a fabulous night with very special friends and I can't imagine the night could have been better.
The first course is always an amuse bouche of parmesan truffle popcorn and then The Original (serrano ham, manchego cheese, sherry).
Next up was the soup. Organic white miso soup, local tofu and five seaweed blend.
Delicata squash. Crispy tempura, chinese five spice with saffron aioli.
Torn herb salad with rocket, sage and black pepper vinaigrette with midnight moon chevre.
Sweet potato gnocchi, artisan mountain gorgonzola and candied pecans.
House cured pork jowl with honey gelee. This is only served to very special people and not on the menu. OMG! I think I died and went to heaven with this. Imagine the best bacon you've ever ever had and multiply that times a thousand. When they asked if I liked it my response was "Holy crap!".
Spoon bill paddlefish caviar on creme fraice.
More to come...
So, 2 days ago I had an inkling that this might happen so I called to see what reservations looked like for tonight. I was told there was a little space left and when I said my name and that I'd let them know the following day I was told "Robyn, there's always room for you at the kitchen bar." which is my favorite seat. In fact, I only sit elsewhere when the party of eaters I'm with is just too big for the bar. When I called back yesterday to make my reservation, Jenna, the most fabulous chef ever answered and we plotted my reservation time so that she would have the most chance to chat with me. I'm not sure why we do this because I always end up there all night.
This afternoon I stopped by with a couple of six packs of holiday microbrews for everyone there to enjoy.
I arrived at 6pm tonight to an already hopping restaurant which is quite abnormal for this place so I was happy to see it. All in all it was a fabulous night with very special friends and I can't imagine the night could have been better.
The first course is always an amuse bouche of parmesan truffle popcorn and then The Original (serrano ham, manchego cheese, sherry).
Next up was the soup. Organic white miso soup, local tofu and five seaweed blend.
Delicata squash. Crispy tempura, chinese five spice with saffron aioli.
Torn herb salad with rocket, sage and black pepper vinaigrette with midnight moon chevre.
Sweet potato gnocchi, artisan mountain gorgonzola and candied pecans.
House cured pork jowl with honey gelee. This is only served to very special people and not on the menu. OMG! I think I died and went to heaven with this. Imagine the best bacon you've ever ever had and multiply that times a thousand. When they asked if I liked it my response was "Holy crap!".
Spoon bill paddlefish caviar on creme fraice.
More to come...
