For those who might not be aware, Latigo is in the third year of our winter Dinner Club program. We select one night per month to host a spectacular destination dining experience, and this year we flipped the calendar earlier to fit in more food.
The dining room was full, the wine was flowing, and we had to turn several interested parties away since they had waited to book until we were already full. It’s official. The word has gotten out.
Dinner at Latigo is something pretty special, and everyone wants a piece of it now.
It started the way it always does: a warm hello, a crackling fire, a welcoming coat rack, and a beautifully set dining room. Once everyone took their seats and the kitchen was ready, an amuse bouche opened everyone’s palate: walnut cornet filled with house-cultured saffron yogurt, cucumber, tomato, and olive oil.
For those with the sommelier experience package, they toasted an elegant take on breakfast as their first full course with a German sparkling wine out shortly thereafter: Koberstein Ranch beef bacon, cured and smoked in-house, with a potato and black truffle foam, cured egg yolk, and crusty bread with espresso butter.
Anyone who was still chilled by the snowy drive was warmed up with the second course: wild mushroom consommé with house-made mushroom tortellini, parmesan foam, roasted butternut squash, and alfalfa sprouts. Those waiting on the tables set down the dishes and poured the steaming consommé into the bowls right in front of the delighted dinner-goers, filling the dining room with the savory scent.
The third course was where the happy customers had a choice of entrée: bison flank steak and chuck-eye confit with a bordelaise sauce OR Colorado-raised, free-range chicken suprême with a brown butter, long pepper hollandaise.
By now, naturally, everyone was starting to feel very full. So, to keep everyone’s palate fresh and mind open, two dozen tasting spoons of Butternut squash and maple mousse with a parmesan tuille marched out of the kitchen next.
The owners of Latigo, Randy and Lisa, Hannah, Spencer and Amanda, all survived a long and difficult summer under threat of the Silver Creek Fire.
Spencer’s dessert was food elevated to the level of art, a completely creative expression of the change in the landscape around their home. Forge-charred wood plates came out holding pale towers of juniper angel food cake with rosemary buttercream that had been chaotically sprinkled with cocoa powder and accompanied a smoked dark chocolate crumble and a squid ink ice cream with sea salt. An atmospheric piece of dry ice sent tendrils of pine-scented smoke curling over the blackened wood of the plate.
For those who’d opted for the pairings, they had a choice of a Tawney port or a single malt Scotch.
But regardless of the beverage choice, the dessert left the dining room breathless with the depth of feeling and the nuance of flavor it held.
Latigo’s next dinner club date is December 14th. What are you waiting for? Latigo is waiting for you.
Call to make your reservation before it’s too late! 970-724-9009
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