Revamp, Renewal and Return.
Like a hunger that suddenly and unexpectedly returns just minutes after a filling meal, this semi-humorous and highly saturated digital scroll continues to drool on.
While the most recent European trip has been concluded, there are sill some stories untold. Although many more meals and grand markets were experienced than stated, I don't want to simply pick up where everything left off (Northern Spain). Instead I wand to periodically give a tale of dizzy cheese binges, harmful amounts of pork fat, and succulent amounts of sweets. In addition to the travel tales, I will also be including my current consumptions within this city I reside: Denver, Colorado. From restaurants, to cheese, to home cooking, there is a lot within this city that goes unseen, unheard, and sadly, uneaten.
So, here's to a new chapter in this ongoing collection of frenzied food findings through gluttonous descriptions.
Let's eat...
Returning to the mid-west wasn't such a horrible event. There are some wonderful perks coming back into the dry and hot climate of this mile high time zone. The welcoming view of the mountains (through the haze of the Denver skyline, that is) can be such a warm invite back from places a far. The sights aside, I was actually excited at returning to the food within Denver. With the numerous establishments to anticipate, the one that I can't stop thinking of is the creative and always satisfying; Table 6.
Meals here combine the calming sensations of delight with the intriguing differences in creativity. The one dish in particular that I can't stop dreaming of, is as reminiscent of a after-school snack and as gripping as a intimate embrace.
The level of ridiculous excitement brought on by the clean simplicity of the initial plate could not be subdued. For I knew the mystery beneath the porcelain lid awaited something marvelous. This furious attack on my curiosity could only be repelled by breaking the clamped hold of the thin metal. As simple as that, I was suddenly looking down into a shimmering film of pectin and sugar. It smelled loosely of sweet wine and sticky syrups. The senses brought to light jams and jellies and preserves and as I sent my spoon deep within the container, I found a color unlike that of the top layer. Warm, smooth and thick with an aroma of strong dimensions. There is nothing else in the world that has that scent, and when one knows it, they never forget. My heart suddenly skipped beats, I understood, and I nearly broke into tears.
Foie Gras PB and J.
Brilliant, Amazing, Tremendous, Delicious, and all for me! This was a moment that brought so many wonderful thoughts to mind. Childhood and first love, comfort and decadence, excitement and acceptance. The foie was soft and luscious with such an amazing balance between richness and gaminess. The flavorful magic created by chef, Scott Parker swooned my palate and mystified my thoughts. The deep flavors of the foie gras was subdued by a bit of added cream, but the liver element was never lost, and with the plum jelly to compliment it, a special unity was created.
This one dish was enough for me to slightly forget of the wonders across the ocean. With people like chef Parker and places like Table 6, I know my time in Denver is going to be a delicious and memorable experience.
While the most recent European trip has been concluded, there are sill some stories untold. Although many more meals and grand markets were experienced than stated, I don't want to simply pick up where everything left off (Northern Spain). Instead I wand to periodically give a tale of dizzy cheese binges, harmful amounts of pork fat, and succulent amounts of sweets. In addition to the travel tales, I will also be including my current consumptions within this city I reside: Denver, Colorado. From restaurants, to cheese, to home cooking, there is a lot within this city that goes unseen, unheard, and sadly, uneaten.
So, here's to a new chapter in this ongoing collection of frenzied food findings through gluttonous descriptions.
Let's eat...
Returning to the mid-west wasn't such a horrible event. There are some wonderful perks coming back into the dry and hot climate of this mile high time zone. The welcoming view of the mountains (through the haze of the Denver skyline, that is) can be such a warm invite back from places a far. The sights aside, I was actually excited at returning to the food within Denver. With the numerous establishments to anticipate, the one that I can't stop thinking of is the creative and always satisfying; Table 6.
Meals here combine the calming sensations of delight with the intriguing differences in creativity. The one dish in particular that I can't stop dreaming of, is as reminiscent of a after-school snack and as gripping as a intimate embrace.
The level of ridiculous excitement brought on by the clean simplicity of the initial plate could not be subdued. For I knew the mystery beneath the porcelain lid awaited something marvelous. This furious attack on my curiosity could only be repelled by breaking the clamped hold of the thin metal. As simple as that, I was suddenly looking down into a shimmering film of pectin and sugar. It smelled loosely of sweet wine and sticky syrups. The senses brought to light jams and jellies and preserves and as I sent my spoon deep within the container, I found a color unlike that of the top layer. Warm, smooth and thick with an aroma of strong dimensions. There is nothing else in the world that has that scent, and when one knows it, they never forget. My heart suddenly skipped beats, I understood, and I nearly broke into tears.
Foie Gras PB and J.
Brilliant, Amazing, Tremendous, Delicious, and all for me! This was a moment that brought so many wonderful thoughts to mind. Childhood and first love, comfort and decadence, excitement and acceptance. The foie was soft and luscious with such an amazing balance between richness and gaminess. The flavorful magic created by chef, Scott Parker swooned my palate and mystified my thoughts. The deep flavors of the foie gras was subdued by a bit of added cream, but the liver element was never lost, and with the plum jelly to compliment it, a special unity was created.
This one dish was enough for me to slightly forget of the wonders across the ocean. With people like chef Parker and places like Table 6, I know my time in Denver is going to be a delicious and memorable experience.
posted by Bard at 9:26 AM
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