Spoonfuls, A Culinary Blog

Denver's Best Chef Series: Ace Eatery

Submitted by The Gourmet Spoon on Thu, 02/28/2013 - 8:02pm

Ace is the fun, newest venture from the creative minds behind the
very successful Vesta Dipping Grill and Steuben's.

Inspired by the comfort
foods and shop houses of Southeast Asia, Ace is an Asian eatery combined with
an indoor/outdoor bar, patio and Denver's only dedicated Ping-Pong hall!

Join Executive Chef Brandon
Biederman, former member of the Denver FIVE, and a two-time visiting chef at
the James Beard House, in this entertaining, "Asian Cravings"
workshop, next Tuesday, March 5th.

This is one that is sure to
leave with a great big smile on your face!

Executive Chef Brandon Biederman and their kitchen crew has really
done their homework, traveling to Portland, San Francisco and Bangkok. "It
was like learning how to cook all over again. We had to learn what's the real
thing, no twists, by throwing ourselves into the culture to see not only what
they eat, but how they eat it."

On a research trip to New
York the Ace/Vesta/Steuben's team found inspiration in the spongy comfort of a 3 a.m. bao bun. They
tossed out all other ideas and created a menu based on Asian street foods.

Owner Josh Wolkon
developed the ping-pong idea from trips to New York and Los Angeles where ping
pong bars have taken off. But this isn't all about the game; don't forget -
these guys are also heavyweights in the kitchen.

Grab a friend and join us for delicious, informative, playful
evening of Asian cooking!

ACE EATERY
ASIAN CRAVINGS

Chef Brandon Biederman

Fee: $80
Tuesday, March 5 - 6:30 to 9:30 pm

Executive Chef Brandon Biederman is known
for creating food that people crave, making them return again and again for
that one special menu item. Things are no different at Ace, the newest of
restaurants brought to you by the team behind Vesta Dipping Grill and
Steuben's.Ace serves Asian inspired dishes that are all conducive to sharing
and socializing. It's becoming known as a unique and creative new place to eat,
drink, and play (check out their ping-pong hall!) in Denver's Uptown
neighborhood. In this class, Chef Brandon will teach some Asian favorites with
his own brand of light-hearted talent and flair.

To enroll in this class, please go to theseasonedchef.com
or call us at: (303)377-3222

The Seasoned Chef Cooking School 5280 Series: Colt & Gray

Submitted by The Gourmet Spoon on Thu, 02/28/2013 - 7:48pm

"With Poise, Excitement, and Comfort All
Rolled Into One, Colt & Gray is the New Face of Denver Dining."

~ 5280 Best New Restaurants issue

Colt & Gray is the kind of place where one doesn't just dine,
one experiences the meal. This is a place where each dish and drink subtly
demands your attention and generates a response.

Owner and Executive Chef Nelson Perkins is known for his
adventurous and playful menus, for his exquisite attention to detail and for
his award-winning concept of beautiful, unforgettably delicious and highly
innovative dishes.

Colt & Gray is the kind of place where one doesn't just dine,
one experiences the meal. This is a place where each dish and drink subtly
demands your attention and generates a response.

Owner and Executive Chef Nelson Perkins is known for his
adventurous and playful menus, for his exquisite attention to detail and for
his award-winning concept of beautiful, unforgettably delicious and highly
innovative dishes.

COLT & GRAY

CONTEMPORARY CLASSICS

Chef Nelson Perkins

Fee: $85

Monday, March 4 - 6:30 to 9:30 pm

To enroll in this workshop, please go to theseasonedchef.com
or call us at:

(303)377-3222

 

The Seasoned Chef Cooking School Presents The 5280 Series

Submitted by The Gourmet Spoon on Sat, 02/16/2013 - 5:16pm

Take part in our first "5280" Series!

Select classes are being offered
at this special price ($52.80)

during Denver's very popular
Restaurant Week

(February 23 - March 8)

Denver Restaurant Week is a two-week celebration of the culinary
scene in Denver. There are so many great choices to choose from, and these
exceptional cooking classes, led by some top-notch chefs, are yet another very
fun option!

 

 

5280 SERIES:

GOURMET GRILLED CHEESE

Instructor Devin Lamma

Fee: $52.80

Monday, February 25 - 6:30 pm to 9:30 pm

Grilled cheese is the epitome
of easy cooking and ooey-gooey deliciousness. In college, you may have
clothes-ironed some Kraft singles between two slices of Wonder Bread, but now
you're all grown up (kind of) and it's time to take your grilled cheese to the
next level. There's nobody better to help you enhance your sophistication than
this globe-trotting, self-proclaimed "food nerd" and Whole Foods'
Fromage Man, Devin Lamma. Devin will introduce you to some delicious new
cheeses and various other sandwich inclusions that will open your eyes to the
endless possibilities of this classic grilled delight. Brie with Apricot Black Pepper
Compote on Brioche; Taleggio with Honey on Sourdough; Fontina with Pancetta and
Arugula Gruyere with Country-Style Ham on Rye; Smoked Cheddar and Smoked Turkey
with whole grain mustard and grilled onions on baguette.

5280 SERIES:

AN "EATERTAINMENT" CULINARY PARTY

Chef Keith Jones

Fee: $52.80

Wednesday, February 27 -
6:30 pm to 9:30 pm

If you
have ever had the pleasure and opportunity to see Chef Keith in action (weekly
on Channel 7, or on his own "Eatertainment" show) you know why he is
sought after again and again for television spots and speaking events that
showcase his unique ability to bring simple and elegant together, all in a very
fun, energetic, and entertaining environment! Chef Keith has also earned an
invitation to the White House to participate in The Chef's Move to Schools
program due to his ability to keep his participants, audiences and students
spellbound with his unique sense of humor and wealth of culinary knowledge.
Come join Chef Keith as he shares his brand of having fun in the kitchen, or
"Eatertainment" as he calls it, with this delicious uniquely
Southern-inspired French menu. Onion
Crusted Catfish with Sweet Corn "Risotto"; Southern Cobb Salad with
Pan Smoked Shrimp and Portobello Mushroom Vinaigrette; Roasted Cornish Hens
with Potato Pave and Pan Jus; Bittersweet Chocolate Peach Brownies.

5280 SERIES:

THE AVENUE GRILL

CHINESE STIR-FRY

Chef Andrew Lubatty

Fee: $52.80

Thursday, February 28 - 6:30 pm to 9:30 pm

Asian flavors always excite the palate and
the imagination. Chef Andrew's take on these classic one-dish meals will be
sure to please your tastes. You will also learn how to make changes in these
fundamental meals to create your own delicious variations.

Kung Pau Shrimp with Vegetables and Garlic
Sauce; Vegetable Fried Rice with Sesame Vegetables and Pineapple; Lemon Chicken
with Asian Vegetables; Pork with Black Bean Sauce and Asian Vegetables; Thai
Drunken Noodles with Chicken Rice Noodles and Roma Tomatoes; Japanese Eggplant
Wild Mushrooms and delicate Squash with Hoisin Glaze; Tempura Bananas with
Sweet Red Bean Filling and Vanilla Ice Cream.

5280 SERIES:

AROUND THE WORLD MEALS IN MINUTES

Chef Dan Witherspoon

Fee: $52.80

Saturday, March 2 - 10:00 to 1:00 pm

Does your idea of a quick meal
involve a box of frozen mystery ingredients and a microwave? With Chef Dan's
help, you'll never have to eat another TV dinner again! In this class, he'll
take you around the world in less than three hours, and teach you the secrets
of organizing and executing delicious food in a workable timeframe. With
fantastic, worldly creations that are as sophisticated as they are affordable,
you'll have a new culinary repertoire that will please child and culinary
aficionado alike.Tuscany -Italian
Sausage with Braised Fennel, Peppers and Roma Tomatoes; Provence -Sautéed
Snapper on Ratatouille withLemon Caper Vinaigrette; Pan Asian - Curried
Vegetable Wraps; Southwestern - Marinated and Grilled Chicken with Black Bean
Relish.

5280 SERIES:

HELLO CUPCAKE: EASTER EDITION

Chef Amy Hoyt

Fee: $52.80

Sunday, March 3 - 1:00 pm to 3:30 pm

Welcome springtime
with a host of delightful cupcakes from the genius minds of the 'Hello Cup
Cake' authors. In this class for all ages, Chef Amy will demonstrate how to
make impressive cupcake creations using simple techniques and various common
food and candy items. You'll be inspired by this wide variety of cute, clever,
and colorful Easter confections: Sunflowers;
Chocolate Lady Bugs; Cutie Pies; Butterflies; Rubber Duckies; Easter Egg
Cookies.

To enroll in these classes, please go to www.theseasonedchef.com or
call us at:

(303)377-3222

Denver's Best Chef Series Features Troy Guard

Submitted by The Gourmet Spoon on Sat, 02/16/2013 - 5:07pm
 

 

Start your weekend with a taste of the Hawaiian Islands with one of Denver's Best Chefs, Troy Guard, of
Tag Restaurant / Tag Raw Bar!

This could be a surprising "Morning Date" or just a very fun, unique way to enhance your weekend with family and friends!
 

 

Come join one of Denver's most creative, celebrated Chefs, Troy Guard, in this wonderfully innovative, tropically-inspired, behind the scenes culinary workshops on Saturday, February 23rd, at 10:00 am.

Denver may be a long way from the tropical shores of Hawaii, but the Mile High City's cuisine scene has gotten a healthy dose of Pacific Rim flavors, thanks in large part to chef Troy Guard, who has headed up the kitchens at such popular eateries as Zengo, nine75 and Ocean.

TAG represents a culmination of Guard's experiences as a chef, and his vision as a restaurateur: something he describes as Continental Social Food, combining his Hawaiian roots, Pan-Asian inspirations, and feel for fresh, local Colorado ingredients. Says Guard, "to me, America is so diverse and our lives have become built around where we eat and who we are eating with. TAG is personal. A place where people can come to eat, have fun, share and learn - the same way I've learned to appreciate food, and life, every stop along the way, during the long journey around the world that has taken me to here." Troy opened Tag in 2009, Tag Raw Bar in 2011 and recently his new, Tag Burger bar in late 2012. Rave reviews followed, naturally, as these Denver favorites are where Troy's talents shine brightest.

~

Don't hesitate, as space is limited!

DENVER'S BEST CHEF SERIES

TAG / TAG RAW BAR

CONTINENTAL SOCIAL FOOD
Chef Troy Guard

Fee: $80

Saturday, February 23 - 10:00 am to 1:00 pm

A native of Hawaii, Executive Chef and owner of the celebrated Tag, Tag Raw Bar and Tag Burger Bar, Troy Guard has come to earn the moniker "kitchen magician." Before taking his talents to such far-flung locales as Singapore and New York City, Troy was trained in Maui under famed fusion chef Roy Yamaguchi. For more than six years, Troy has been captivating Denver with his globally influenced food,. He and his restaurants are all about raw, fresh, vivid, seasonal ingredients combined in slivers and slices of imagination, passion, energy, and even sweet emotion - all meant to be put together as simple and delicious meals that won't weigh you down. In this class, we will be doing a light, tropic-inspired menu. Hawaiian Butterfish; Smashed Shrimp Shui Mai; Braised Veal Cheek; Thai Chicken; Maui Sunrise Shortcake; Tag's Signature "Palisade Peach Fizz" Cocktail Pairing.

To enroll in this class, please go to theseasonedchef.com or call us at: (303)377-3222

Bon Appetit!

February Knife Sharpening Dates

Submitted by The Gourmet Spoon on Sat, 02/16/2013 - 5:01pm

The Knife Sharpening Dates for February, 2013 are:

- Saturday, February 16th, at 10:00 am

- Tuesday, February 26th, at 6:00 pm

(In The Seasoned Chef's Parking Lot)

The Rolling Stone will arrive approximately one half hour before class times, listed above. Charge is $3 per knife. A sharp knife makes cooking easier, efficient and more fun!


Bring your dull knives for a sharp new "cutting edge" and shop for knives and kitchen wares in The Rolling Stone's store "on wheels".

You are welcome to bring your knives even if you are not enrolled in the class.

Please note: the complete schedule of knife sharpening dates is available on The Seasoned Chef web site.

A Night in Paris Cooking Class

Submitted by The Gourmet Spoon on Thu, 02/07/2013 - 11:18pm

Treat Yourself to a Night in Paris with one of Denver's Best Chefs, Jeremy Thomas, of Le Grand Bistro and Oyster Bar!

This would be a great Date-Night or just a very fun evening out with a friend!
 

5280 chose Le Grand Bistro and Oyster Bar as one of Denver's best new restaurants and we couldn't be happier to have one of their award-winning, rising star chefs, Jeremy Thomas, be part of our "Best Chef Series", next week! Believe us, this is one class that you are not going to want to miss!

If you lived in Denver in 2003, you likely remember-perhaps even pine for-Brasserie Rouge. Regardless of whether you dined there, the good news is that in many ways, Le Grand Bistro & Oyster Bar is Rouge reincarnated. Robert Thompson (who owned the late brasserie, and the newly opened hot-spot, Punchbowl) has brought everyday, affordable French back downtown. And by cooking French with modern sensibilities, Chef de Cuisine, Jeremy Thomas ensures that Le Grand isn't stuffy or trite. On paper, the menu looks traditional--but on the plate Jeremy's dishes are light, fresh, exquisitely seasoned and flat-out remarkable. Equally exciting is Le Grand itself, which has taken up residence in one of Denver's oldest (and largest) restaurant spaces. The 125-year-old dining room with original mosaic tile and a sparkling chandelier simply shines, making any meal-brunch, lunch, or dinner-feel like an occasion.

~

Don't hesitate, as space is limited!

 

DENVER'S BEST CHEF SERIES:

LE GRAND BISTRO

CLASSIC FRENCH CUISINE

Chef Jeremy Thomas

Recently named one of 5280 Magazine's Best New Restaurants, Denver restaurateur Robert Thompson's Le Grand Bistro & Oyster Bar is nothing new. Instead, Le Grand Bistro is the re-creation of Parisian bistros and brasseries from a time long passed. Le Grand takes us back to an era when Moules Frites, a plate of cheese and ½ liter of your favorite French table wine was not a special event, but rather an everyday occurrence, or Everyday French. In this class, Le Grand Bistro's Chef de Cuisine Jeremy Thomas, will guide you through Parisian classics that has both he and this restaurant earning standing ovations!

Oysters with Champagne Ice; Lobster Bisque; Coquilles St Jacques; Duck l' Orange; Crepe Suzette.

To enroll in this class, please go to theseasonedchef.com or call us at: (303)377-3222

Bon Appetit!

Hot Food Trends Cooking Classes

Submitted by The Gourmet Spoon on Thu, 02/07/2013 - 11:14pm

HOT FOOD TRENDS:

THE OLD MEETS THE NEW,

WITH DELICIOUS AND CREATIVE TWISTS!
 

It is no accident that The Food Network and most Top Restaurants are reintroducing old favorites to their high-end menus.

From ancient braising techniques, classic comfort food, Vegan cookery, or Grandma's favorite pies, having the ability and innovation to experience them with such a variety of new twists, flavors and presentations is a satisfaction certainty.

We have several classes, with an impressive variety of chefs, covering such a cuisine, in the coming weeks and months.

Give one of these deliciously informative workshops a try and we just know that you, your family and friends will want to be coming back for more! In fact, you may just start creating a brand new trend of your own!

AROUND THE WORLD BRAISING

Amy Hoyt
Fee: $75
Saturday, February 9 - 10:00 am to 1:00 pm

Braising is one of the world's oldest forms of cooking; it's actually an ancient technique that brings high quality to less expensive foods. Something that never has lost it's popular appreciation and probably never will. In this class, learn the versatility of this basic technique, from recipes around the world. It is a warm and easy way to enjoy the last cold weather of winter. Braised Kale on Crostini; Braised Leeks with Bacon and Goat Cheese; Chicken Cacciatore; Braised Pork Chops with Apples and Dark Rum; Beef Stew Marbella.

 

WINTER PIES: SWEET AND SAVORY

Amy Hoyt
Fee: $70
Sunday, February 10 - 1:00 pm to 4:00 pm

Pie is the perfect comfort food for those long winter nights. Though the process is simple, a really good pie shouldn't be rushed, which is why the slow-pace of winter makes it a most ideal time for pie-making. To be extra creative, try your hand at a variety of deliciously rich pie concoctions, sweet or savory, that are sure to keep everyone nice and warm! Come and join Chef Amy as she expertly guides you through these delicious winter pie recipes: Coconut Cream Pie with Macadamia Brittle; Brown Butter Citrus Tart; Classic Apple Pie with Lattice Crust; Chicken Pot Pie; Tourtier.

 

THE VEGAN IN WINTER: VEGAN COMFORT FOOD

Chef Deb Strom
Fee: $75
Monday, February 11 - 6:30 pm to 9:30 pm

As the weather cools down, our cravings for rich and hearty comfort food go up. Heavy, dense, flavorful dishes make us feel happy and warm when the chilling winter months take hold. Luckily, eating a plant-based diet doesn't mean giving up traditional comfort foods. In this class, explore the various healthful alternatives you can employ to create some of your favorite comfort dishes, all without the use of animal products. No-Meat-Loaf with Sage Gravy; Mashed Potatoes with Caramelized Onions; Green Bean Casserole; Fried Chik'n; Mac n Cheez; Tomato Soup with Avocado; Grilled Cheez Sandwich; French Toast; Homemade Breakfast Sausage; Chocolate Chip Cookies.

To enroll
for one or more of these great workshops, go to theseasonedchef.com
or give
us a call at: (303) 377-3222.

 

Contemporary Comfort Food at The Seasoned Chef

Submitted by The Gourmet Spoon on Fri, 01/25/2013 - 1:39pm

Come Enjoy a Fun,
Wonderfully Unique Evening with Top Executive Chef Brandon Biederman, of
Steubens!

What a Great Date-Night or
Just a Very Cool Evening Out with Friends!

 

It comes as no surprise
to anyone who is familiar with this chef that he is part of the kick-off to our
Denver's Best Chef Series! Chef Brandon has created quite a buzz in the
culinary industry, garnered many awards with his talents and creativity and has
a very big, happy following of both students and restaurant patrons, due
to his energetic and full of humor personality.

Immersion into the
guilty pleasure of Steuben's comfort food offers an experience
that you'll be talking about and carrying with you for a long time to come!

 

DENVER'S BEST CHEF SERIES:

STEUBEN'S

CONTEMPORARY COMFORT FOOD

Chef Brandon Biederman

Fee: $80

Monday, January 28 - 6:30 pm to 9:30 pm

 Executive Chef Brandon
Biederman creates food at Steuben's that people crave, returning again and
again for that special menu item. He has taken Regional American Classics and,
with the highest quality ingredients, recreated these favorites in Denver.
Brandon helped launch The Steuben's Food Truck, bringing the Steuben's menu and
culture to the streets of Denver - both of which got the attention and
resulting airtime of The Food Network. This past year marked Brandon's second
trip to cook at The James Beard House in New York, as well as his third invite
to The Aspen Food and Wine Classic, another big culinary nod in the industry.

In this class, Chef Brandon will introduce you to his own brand of cooking
style with: Roasted Beet Salad with Pumpkin Vinaigrette; Steuben's Mac &
Cheese; Herb Roasted Chicken with Root Vegetables and Mashed Potatoes;
Butterscotch Pudding.

To Register for this and other classes, please go
to theseasonedchef.com or call us at:

 

KNIFE SHARPENING

Submitted by The Gourmet Spoon on Fri, 01/25/2013 - 1:25pm

Saturday, January 26th, at 10:00 am

In the Parking Lot of

The Seasoned Chef Cooking School

 

The Rolling Stone will arrive approximately one half hour before class times, listed above. Charge is $3 per knife. A sharp knife makes cooking easier, efficient and more fun!

Bring your dull knives for a sharp new "cutting edge" and shop for knives and kitchen wares in The Rolling Stone's store "on wheels".

You are welcome to bring your knives even if you are not enrolled in the class.

Please note: the complete schedule of knife sharpening dates is available on The Seasoned Chef web site.

A Happy Culinary Student

Submitted by The Gourmet Spoon on Tue, 09/11/2012 - 1:52pm

Subject: Regarding your recent workshop for the Colorado School of Mines

Chef Dan,

I attended your basic cooking skills class via The Gourmet Spoon's offering to Colorado School of Mines students.  When I arrived at the class I was unsure what to expect, part of me being afraid it would be information I already knew.  I grew up in a house where my mother was a superb cook (and still is).  She passed on numerous skills to me, but sadly, they haven't transferred as well as I had hoped.  She spent several years honing her skills through trial and error and her palette, which means some of the information holes were things she knew but didn't expect I would need to know. That all changed after your class.

In fact, I found most the information completely new.  Instead of trying to replicate recipes and remember every detail of a particular recipe, I'm now conscious of the basic principles in preparing food.  The best example I have is fish: I hated it.  Ever since I was young, I've hated fish.  That changed when I started to eat a lot of sushi.  After taking your class, I have prepared several fish dishes (though usually salmon).

Even my Japanese fiance, who is a fish snob, likes my fish.  This was all from taking your class.  The best part is I can supplement my prior knowledge with a basic understanding of what's behind the recipe.  My sincere thanks for your excellent class.  I provided feedback to Mines in hopes that they will subsidize more classes.

Best regards,

Kirk Jensen

 

 

Kirk,

Thank you so much for the kudos. You really got what we are selling and I hope it works for you for the rest of your life, as well as always adding new ideas to your culinary repertoire!

Bon Appetit,

Chef Dan

 

 

 

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