How are you getting into the holiday spirit? We here at Latigo are decking the halls and stuffing our faces with Christmas cookies! And nothing quite gets us ready for the season of giving than throwing a spectacular December Dinner Club. We welcomed a cousin into the waitstaff for the night so we had enough hands to deliver the polished dishes to the hungry crowd.
Our seats were filled, the courses were extraordinary, and everyone had a great time. Here's what you missed if you couldn't make it.
A crisp clear night and well-plowed roads welcomed 23 diners up the mountain to Latigo. The fire crackled in the hearth and people found their seats by seeking out sugar cookies that had their name in the frosting.
The amuse bouche, a cold salmarejo topped with a delicate sherry vinaigrette, was served to the excited dining room just after 6:30. Some sipped it delicately, others dipped their spoons into it, and there was even a bit of spreading-on-bread action that happened. People loved it.
Everyone's palates were ready, the amuse bouche had been cleared, and it was time for the first course: cold smoked wild-caught scallops with a zucchini and yellow squash carpaccio, avocado foam, yuzu vinaigrette, herb oil, and clover and radish sprouts. The scallops were flawless, and the avocado foam was so soft and delicate, it had to be tasted to be believed.
A sip of wine, a brief respite, and then the second course arrived. Colorado raised pork belly, sous vide braised for 24 hours with cocoa, coffee, and adobo, and served with a creamy polenta and crispy phyllo. A warming course, seasoned so darkly, yet served so lightly was still only a prelude as the dinner built towards its crescendo.
The third course, something resembling a traditional 'entree', came out with a burst of color. Either option, selected during the reservation process, came paired with a silky Parisienne gnocchi and a bright medley of roasted vegetables. The options themselves? Colorado raised lamb loin, tender and tasty, drizzled with a brandy pan sauce OR Japanese Hiramasa fish with a white wine, rosemary reduction.
By the time everyone finished off their plates, they were beginning to feel full. But dinner wasn't over yet. The next series of plates out of the kitchen were small palate cleansers, creamy mascarpone and honey bites of apple and candied walnuts.
Dinner could have stopped there, and everyone would have left with sated palates and full bellies.
But Dinner Club wouldn't be Dinner Club without a dessert designed to awe and inspire. The triple shot of coffee -crafted confections did just that. Drawing heavily from the flavor inspirations at Granby's Lion Head Coffee, each item was infused with a different roast: Coffee cheesecake (Lion Head Coffee “Moonlit Ski Blend”) with a chocolate crumble on the left, Cold Brew Coffee Ice Cream (Lion Head Coffee “Ethiopia Natural Process”) with blueberry gastrique in the middle, and Espresso Mousse (Lion Head Coffee “Columbia Huila Natural Process”) with cinnamon caramel on the right. For those with the sommelier experience, each full course was paired with a wine or beer, and the dessert was accompanied with an elegant madira from Rare Wine Co.'s "Historic Series".
For those of you currently salivating, I'm sad to say that January and February are already booked full, but you might still squeeze into March if you hurry to book. Call Latigo at 970-724-9008 to reserve your seat before time runs out.
What are you waiting for? Latigo is waiting for you.
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