We kicked into the first dinner club of 2019 with a bang here at Latigo. Specifically, with caviar.
Yes, the Amuse Bouche was black caviar on a blini with crème fraiche.
Not long after, the first full course rolled out of the kitchen with plates of Boston mackerel, smoked in house with aspen wood, with a carrot, parsnip, apple salad dressed with a caraway and sage vinaigrette, and a house-made mini bagel. The salad zinged, the fish was delicate, and the mini bagels were perfect in every way. I’d ask you to picture it, but, honestly, just have a look at this picture right here.
Then came the second course. Chef Spencer rolled out the pasta himself to make a single raviolo per person, stuffed with rabbit and rosemary, drizzled in a subtle and savory Riesling alfredo, and garnished with hearth-roasted walnuts. Their toasty smell was still lingering around the wood stove in the dining room when the first guests arrived.
The third course, the option of entrée, was a choice between three cuts of Colorado beef (High Mountain Plains Wagyu hanging tender (IMPS 140), Corner Post Meats chuck underblade (IMPS 116G), Excel Beef teres major (IMPS 114F))or a Roulade of Colorado striped bass with a saffron mousseline. Both were served with spaghetti squash that had been topped with crispy fried sweet potato threads and green beans served with house-made basil pesto.
After the weight and spectacle of the first round of plates, everyone needed a breather—a pallet cleanser.
Every single table wanted to know how it was done: the spherified gin gimlet. The outer texture was not unlike the skin of a grape, but once it was on the palate, it burst into a sudden experience of the famous cocktail.
Finally, with a master stroke, dessert: a Madagascar vanilla chiffon cake snuggled up next to a Bavarian cream seasoned with Mexican vanilla right beside a Tahitian vanilla ice cream. Butterscotch crumbles danced along the side of the plate, and a single, thin slice of pear lightened the load. It was paired with the Antigua muscat dessert wine.
Sensational. Simply… sensational.
That was dinner at Latigo this January. Our Valentine’s day dinner is already booked, but we still have space at our March dinner on the 15th. What are you waiting for? The Latigo Dinner Club is waiting for you…
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