Chips and Guacamole
Homemade flour tortilla chips with fresh avocado, tomato, cilantro, and lime
A modern twist on the classical French soup, thickened with rice instead of rue, served with lobster claws and perfumed with sherry
Kiwi Lime Sorbet
Tart and refreshing with a little crunch drizzled with vodka to cleanse the palate
Shrimp and scallops seared to perfection along with butter poached lobster in a white wine, garlic, tomato, and basil cream sauce over a nest of linguine noodles
Vanilla custard marinated in fresh caramel sauce accented with berries and a maple vanilla whipped cream
We don’t have a lot of fine dining options around here, not like you find in a city. There are some good neighborhood restaurants, but they don’t change their menus for years at a time, and you can’t count on wanting the special. We fill this lack of gustatory variety by eating excellent and often exotic meals at each others’ houses, and we are a bunch of gourmet cooks.
Once in a blue moon, or more rarely really, because we have a couple of blue moons a year, an opportunity comes along for an extraordinary treat. Last weekend about 40 people attended a benefit for the Paonia Experiential Leadership Academy, and enjoyed a six-course meal created by Swiss-trained chef Lucas Wentzel. It was a 5 star meal.
Amuse-bouche translates more or less literally from the French as “Fun for your mouth!” and is an intensely flavored bite-sized appetizer selected by the chef and offered free to each guest. Lucas chose to delight our taste buds with Rosé Valentina (from the menu): “Béchamel & Black Forest Ham in homemade pasta served over a creamy tomato sauce, drizzled with a succulent sage butter. A popular dish from the Italian part of Switzerland, Chef Lucas learned from Chef Valentina herself. Available as a vegetarian option with spinach in place of the ham.”
This dish, I’ll tell you straight off, was my favorite of the night, and they were all delicious. Lucas went all-out with edible flowers for the meal, topping this teaser with a sprig of basil flowers, and adding several other blossoms to the remaining dishes.
The second course featured a creamy roasted carrot soup seasoned with ginger. Now I know the secret to the most full-flavored carrot soup is to roast the carrots first.
This was followed by a ravioli filled with with sun dried tomato, toasted pine nuts and goat cheese in a pesto cream sauce. I am not a goat cheese fan. I try now and again to taste it, because my damn friends all love it, and it keeps showing up. But invariably, a musty goat smell comes out my armpits within ten minutes of eating it and I can’t stand to be around myself. So I typically avoid it. However, that night, I’d have had to miss a course, so I did try it, and it was so mild I barely noticed eating it, and there were, luckily for my neighbors, no after effects.
A kiwi-lime sorbet came before the main course, two tiny delicious scoops of tart sweetness with a slight bitter crunch from the kiwi seeds, which was a perfect palate cleanser.
The main course featured seared salmon with a creamy Béarnaise sauce (or stuffed roasted red pepper for vegetarians), parmesan encrusted asparagus, and a simple jasmine rice topped with another edible orchid blossom which tasted startlingly like watermelon.
For dessert, an exquisite chocolate mousse with a hint of orange, drizzled with a chocolate merlot sauce from local winery Azura Cellars, came atop a plate of sweet white sauce with a pansy flower and strawberry garnish. None of us could eat another bite, and we drove home through a steady rain feeling deliriously satiated.
The pastas were homemade, pesto, eggs, goat cheese, and other ingredients came from local farms, and even the chocolate for the mousse came from a Colorado family starting an organic cacao farm in Costa Rica. Students from PELA helped chef Lucas prepare the meal, and their siblings, friends and parents served, bussed, and cleaned up. All this community action occurred at Edesia Community Kitchen in Paonia, a certified commercial kitchen available for events, preparation of value added agricultural products, and weekend wood-fired pizza.