"If I had my way, I’d remove January from the calendar altogether and have an extra July instead." —Roald Dahl
Hello! I have been having some trouble this week with the Blog getting out to all the people on the list so if you get this blog please let me know. This will be brief as I am already behind publication times.
Welcome to the last full week of July. David and Alberto have come up with great menu this week that I hope you will love. One of my favorites is on the menu this week, a Vichyssoise. This is a creamy potato and leek soup served cold and is about a French as you can get except that it was first created in Manhattan by Chef Louis Diat at the Ritz Carlton Hotel. The Soup was an homage to a warm creamy soup made by his mother in France, but he wanted it to be served on the hotel's summer rooftop restaurant and like us here at Vi wanted to make it palatable in hot weather by serving it cold. It was an instant success and soon began to be served year round even in the chill of Winter.
Also on the menu this week pay special attention to the Shrimp primavera, the carved Beef tenderloin with Chimichurri, Pork Osso Bucco, Mustard crusted Lamb chops, Chicken Cordon Bleu and of course Pan Seared Halibut.
On Tuesday come and join us in the nice and cool Centennial Room at 2 pm for Sip and Savor. This month We have focused on wines that will pair nicely with Honey. Our own honeybees will be making an appearance to show off their skills and I think it will be fun. There is a rumor that 7 news Denver will be making an appearance, so if you do come please be aware that they will be filming. I am scrambling today to get my coat to the Dry Cleaners, and will be very self conscious-I am a bit shy. David has chosen several other honeys to highlight and will of course be there to explain his choices to see if they match up with the wines.
On Thursday please join me in the Centennial room at 2 pm for the Food and Beverage Forum. All subjects are open and nothing is off the table for discussion.
As I mentioned in an earlier Blog post that I'm not sure got to everyone, this week we are celebrating our Culinary And Dining staff and the hard work they do. This summer really shows what they all do to keep you all happy so please help me congratulate and thank them.
I plan to see many of you at the Culinary Corner tomorrow at 10 am in the Art Room, please bring your thoughts and suggestions.
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