Valentine’s Specials for 2 or 20
“When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food.”
1. Seafood: Huge wild shrimp for the seafood lovers. We say wrap them with prosciutto. Order live lobsters (Call 303 894-9499) and save the shells for an easy weekend bisque. Lobster tails from Maine, king crab legs and claws…dipped in clarified butter, pretty fun.
2. Jimmy the Butcher always makes sweetheart rib eyes, a smaller cut for sharing. $13.99/lb.
3. A juicy steak and these sides means more time for…whatever: Truffled au gratin potatoes, let us spend all day making this rich dish. Pancetta wrapped asparagus, ok to eat with your fingers. Don’t forget the Marczyk cocktail sauce, remoulade and crème fraiche too.
4. “Forget love. I’d rather fall in chocolate.” Marich dark chocolate chipotle almonds. Sweet, bitter, salty, spicy, a lot like love. Also cherry chocolates, minty chocolates, and caramel chocolates. Robin Chocolates in intriguing flavors like caramel fleur de sel or lavender. Taza Chocolate in dark, darker, and darkest. Comes as a 3 pack tasting set for Valentine’s Day.
5. What else makes your heart race with love and excitement besides from your sweetheart? Watching the Winter Olympics of course! Eat globally, cheer locally.
6. The Colorado grass fed beef: top rounds (roast beef), bottom rounds, chuck roast, English roast, top sirloin steaks, and beef shanks are all in our freezer and going fast! Lots of braising cuts here for a rich stew, come try the taste of this most requested beef.
7. Other quintessential winter sports food includes cheese fondue, choucroute garni (a great recipe is on our blog), and beef stew.
8. What’s Fresh Now: Blood oranges! Very fragrant, great for mimosas. Valentine’s custom salad mix, with lolla rossa and radicchio lettuces, sounds sexy already.
Serve with a creamy wedge of our new Haystack Aspen Ash goat cheese. Don’t forget to pick up a Fresh Sheet when you come in, always special deals and a recipe too. This week’s recipe is Béarnaise sauce.
9. Our Chefs in the ‘Hood recipe series continues this month with Matt Selby from Steuben’s and Vesta Dipping Grill. And 50 Top. And Taste of the Nation.
Steuben’s Roasted Beet Salad with Humboldt Fog
1 red beet
1 yellow beet
2 C. white wine
Water, as needed
1 Belgian endive
1 oz. lemon vinaigrette (see recipe below)
Salt & pepper to taste
2 1 oz. wedges of Humboldt Fog
4 T. sugar
2 tsp. garlic, minced
¼ C. extra virgin olive oil
Salt & pepper to taste
For the Beet Salad: Place each beet in separate sauce pans and add 1
cup white wine to each beet. Add water as needed to cover each beet.
Place over high heat and simmer to cook beets to fork tender, about 12
Remove beets from simmering liquid, and allow to cool to touch. When
cool, peel each beet with a clean towel, and then cut the beets into ½
inch by ½ inch cubes. Set aside.
Slice the Belgian endive in half length-wise and remove the core.
Julienne the halves. In a mixing bowl, toss the julienned endive with
½ an ounce of the lemon vinaigrette (see recipe below) and salt and
pepper to taste. Distribute amongst 2 chilled plates.
In a separate mixing bowl, toss the beet cubes with the remaining
lemon vinaigrette, and salt and pepper to taste. Place over the
endive. Rest the Humboldt Fog wedges over each salad. Serve and enjoy!
For the Lemon Vinaigrette: Zest and juice the lemons. Place all
ingredients except olive oil in a blender or food processor and puree
until smooth. Slowly drizzle in the extra virgin olive oil to
emulsify. Season vinaigrette with salt and pepper to taste.
Questions? Call us at 303.894.9499.
Free Friday Food Tastings, 4:30-7:00pm. Find new things to love!
Friday, 2/12, 4-7pm: Red Trolley Chocolate Sea Salt Caramel and Strawberry Sorbetto.
Saturday, 2/13, 4-7pm: Sweet Action’s* Stranahan’s Whisky Brickle and Champagne and Strawberry sorbet.
Did you know we are the only Denver retailer of these find local ice cream makers? It’s what we do!
Wine tasting every Friday night, 5:00pm-8:00pm. Free! Taste the Wines of the Month and take advantage of our monthly sales.
Denver Restaurant Week, February 20-March 5th, is “a two-week celebration http://www.denver.org/denverrestaurant/default.aspx of the culinary scene in Denver. Participating restaurants will offer a multi-course dinner for the fixed price of $52.80 for two, or $26.40 for one (not including tax or gratuity).” There are about 10 Uptown restaurants participating, get out there and see what we have!
11. Around the food ‘hood
I discovered an interesting thing last week about you, our dear customers: Lee Ann, the food blogger who came to Marczyk’s all the way from Highlands Ranch to buy the ingredients for Sticky Lip Chicken, had the highest number of visits to her site. Second most visited? The Franz Klammer video! Cooking and skiing, it’s what makes the world go round.
So, here are 2 more delicious blogs from far and wide: Belle’s Bites is well written and has juicy pictures, and she’s back in New England. http://belles20bites.tumblr.com/.
Eugenia Bone, who splits her time between NYC and the western slope of Colorado, writes passionately about the art of canning, foods she loves, NYC history, you know, fun stuff! Take a look: http://blogs.denverpost.com/preserved/.
Check out our peanut and sweet potato soup recipe on Westword’s Café Society Blog. Sounds weird, tastes good. http://blogs.westword.com/cafesociety/2010/02/whats_cooking_pete_marczyk_kis.php#more
Wen Chocolates is either closing its doors for good, or not. If it’s forever we will surely miss William Poole’s extraordinary and beautiful chocolates. We’ll keep you posted. http://blogs.westword.com/cafesociety/2010/02/a_bittersweet_temporary_farewe.php#more
12. * Funny story from last week: my computer crashed. (I know, doesn’t seem funny yet). As our computer doctor went through to see what the problem was, he saw Sweet Action in my Google records. “Ah ha, porn!” he exclaimed. Had to tell him it was ice cream.