The Boulder Country Dinner returns to the country on 22 September 2012...
‘The devil is in the details! Chef Robert Corey¹s Boulder Country Dinner series is the equivalent of having your bucket list meal – and best of all you get to repeat the experience every month! Guitarists call Hendrix a guitar player's guitarist. Chefs call Robert Corey a Chef's Chef! What else can be said about gourmet cuisine, wine and fellowship in this bucolic country setting? Jump on it, you will be happy you did!’
~Christopher J. Davies, Co-Founder, Editor & Publisher - Wine Country International® Magazine & Vino Tasting
The Boulder Country Dinner series continues with a Food & Wine pairing on Saturday, the 22nd of September, 2012 at 6:00 p.m. Once again we will be at the ‘Country House’ in Niwot, Colorado.
I invite you to come to our table to dine with us in the country!!!
We will set a table for 20 guests. Seated together you will dine communally, outdoors or indoors as the weather permits. The fashionable concepts of a Slow Food, Seasonal Menu of Farm-to-Table, Local and Organic Foods are integrated within one vision – my food is carefully and caringly sourced, prepared and served to you, usually with a French accent!
The Dinner will be composed of seven-courses of my ‘Nouvelle Classics’ paired with wines – all with seasonal tones. My menu vision comes from the Autumnal produce of Munson Farms in Boulder, Colorado.
I will have some very special chefs in the kitchen with me on this go ‘round… The wine service will be a tasting of novel and boutique wineries that deserve our attention. My plates and bowls are small, multiple course creations - it will not be fine dining, but the dining will be fine.
Please advise us of any special seating needs or dietary requirements. The cost is $125.00 per person (including wine service), paid in advance to secure your place at the table. So…who’s coming to dinner?
The Boulder Country Dinner Menu.
Hors d'Oeuvres - Blini & Gravlax/Champagne.
1st Course -‘Rubik’s Magic Cube’ Soup - Butternut Squash Soup, Apples, Cranberries.
2nd Course - Seared Smoked Sea Scallop, Red Grapefruit, Basil, Pimenton Oil.
3rd Course - ‘Valpolipitaya’ (Toast, Smoked Salmon, Shrimp Salad, Crème Fraiche, Dill, Cucumbers, Butter Lettuce, Caviar, Pear Tomatoes, Chopped Egg).
4th Course - Roasted Corn, Husk, Cheesy Grits, Braised Green Chile & Pork, Poached Egg, Pickled Red Onion.
5th Course - Grilled Pizzaof Bechamel, Gruyere, Asparagus, Mushrooms, Egg & Prosciutto.
6th Course - Slow-Smoked Pork Ribs, Peach Chutney, Chokecherry Cider BBQ, Perfect Fries.
7th Course - Crostata, Grilled Peaches, Golden Delicious Apple, Cinnamon Tuile, Lemoncello Zabaglione and Warm Madeleines.
Wine pairings to follow…
Let me know if you have any specific food allergies or dislikes… Call for additional information @ 303.667.3768 or e-mail me at 12Seasons@comcast.net
Send your remittance/check to:
Chef Robert N. Corey
P.O. Box 270487
Louisville, Colorado 80027.
Upon receipt of payment, I will send you confirmation of your reservation and directions to the ‘Country House’.
See you in the Country! Peace.