Looking glam and relaxed in Key West at my good friend, Walton's wedding to Jeffrey!

What an amazing weekend it was. The food blew us away at every event.
The rehersal dinner was at a lovely restaurant on the water and I ate the most delicious Parmesan Crusted Red Snapper - one of the best fish dishes I have eaten! All washed down with Cakebread Chardonnay - it was heaven.

Lunch the next day was at the Vegan Sugar Apple Deli that I wondered across on my way home - that was the Avocado Salad that I emailed earlier this month...

I could write for hours about the beautiful wedding and reception. Never have I seen so much love surround the happy couple. We were thrilled to be there with them. The ceremony was touching and heartfelt and the wisp of air that came through the tent as the bride arrived with her father took our breath away.

The reception was spectacular with out a single detail to spare. The food was incredible and huge kudos to the catering team who produced such a sumptuous feast from the tent out back in the 95 + degree weather, including plated quenelles of ice cream for dessert. We began with an avocado soup, topped with lump crab and drizzled with fruity olive oil that was a perfect complement. Then a delicious golden beet carpaccio salad with mache and gorgonzola toasts. The entree was a petit veal chop and black cod (I think?) served with a delicious english pea risotto cake. YUM!
Then dancing to the incredible band that was brought in from NOLA and we were all sad to see the Bride and Groom depart by pedicab. It was a truly beautiful evening matched only by the bride and groom's happy smiles.

Gruner Veltliner - "Gru"vy

Check out this article about the fab new wine of the summer! It's delish! Thanks Pete!

http://www.wineanorak.com/grunerveltliner.htm

Summer Fun Recipes

Limoncello Mint Sparklers

1 can frozen lemondade concentrate

2 cups limoncello

1 btl club soda

large bunch mint.

In a pitcher, muddle with mint with the lemonade concentrate. Add limoncello and ice. Top with club soda. Pure refreshment!!!

Corn, Avocado and Tomato Salad

4 cups corn kernels

1 pint cherry or grape tomatoes, halved

2 avocados, cubed

1 bunch cilantro, chopped

2 spring onions, sliced

Juice of 1 lime

Juice of 1 lemon

1/4 cup olive oil

salt and pepper

Toss all ingredients gently together and serve

Grown up Caramelized Onion Dip

2 large vidalia onions

3 spring onions

1 large bunch flat leaf parsley

2 package Neufchatel cream cheese

salt and pepper

In a large saute pan, heat a little olive oil and add the onions, sprinkle 1 tbsp sugar over them and cook over low heat, stirring occasionally until caramelized, about 1 1/2 hours.

In a mixer, cream together spring onions, chopped parsley and cream cheese. Gently stir in caramelized onions. Season with salt and pepper.

Serve with crostini or kettle chips

Dinner at Tables

We had the most delightful evening at Tables in Park Hill. I had been reading and hearing about it since its inception and had tried to go during the remodel. It was a beautiful Colorado Summer evening - bright clear and with a little chill in the air. We just missed a table outside but were seated right by the door so had the best of both worlds.

Good food, good wine and dear friends made for a wonderful evening.

The menu is succint yet diverse enough to capture lotsof different flavors while avoiding too many choices to be being overwhelmed by.
Starters
Bacon Beet Stack - gorgeous colors, delicious flavors, nice juxtaposition of warm and cold with warm sauces/vinaigrette on the plate. We all commented that the finished plate resembled art work with the vermillion hues slashed across the white canvas of the plate.
Spinach Salad - rich and delicious blue cheese dressing that coated each tender leaf of spinach.
Tuna Tartare - middle of the road. Tuna looked minced rather than cleanly diced. No standout flavors, could have used more seasoning.

Little NeckClams with Spaghetti - bowl of sumptous, delectable sauce with a nice portion of spaghetti and plenty of tender clams. I found myself scooping up the sauce with a spoon.
Halibut - beautifully presented, strawberries added good flavor and color, not stand out but perfectly executed

Soft Shell Crab - amazing presentations, perfect execution, good flavors
Colorado Lamb Loin - good , excellent portion size.

Great portions
Impeccable service - friendly but not cloying servers
Wine - Vertling White. Erath Pinot Noir