Restaurant Show on Saturday, April 3, 2010

This week's PLAYBACK
Part 1:


Part 2:


Here’s the Scoop from the Gabby Gourmet Restaurant Show on Saturday, April 3 2010.

My host and guest, Steve Miller and guests were Allyson Freedon and Robert Bogart, chef at Elway’s, and Nicole Bryant of the Spa at the Ritz Carlton Downtown and Elway’s downtown.

REMEMBER THIS-IF YOU SAY GABBY-YOU HEARD IT ON THE SHOW-YOU WILL GET A 20 PERCENT DISCOUNT ON THE SPA TREATMENTS YOU USE IN ONE DAY.

The questions of the day—how many 10 oz. prime prime ribs did Elway’s sell in Restaurant Weeks—1,382

And how many massages do they give in a month at the Spa-602
303-312-3830

We talked about the incredible Happy Hour-every day!!!! From 2-7pm—super apps, great wine prices and super fun—can hardly wait

And they are opening a sushi bar too—like now!!!!

And there are fabulous hotel packages-and in walking distance of Coors Field too!!

Next week we are at the Culinary School at the Art Institute for the judging of the best high school chef—the winner will go to the national finals. Judges will be great and it will be lots of fun.


We went to Lola’s for dinner and it was great. We had the sweet potato and chorizo fonduta and the ceviche to start. Both were wonderful. Then some of us had the super chicken, one had the whole fish-another treat treat, and one had a Caesar salad with chicken. Dessert was flan. The place rocks, wines are excellent and the place just fun.

The Gabby dinner at Opus with all champagnes was another treat. The breads are so great here and the first course of a raw oyster in super marinade and risotto was fabulous. Then we had sole in broth, and the entrée was veal. The pinenut shortbread with berries was a delicious dessert. It was lots of fun and again, super service.

Monday night was Seder for the Passover holiday. And Michael Bortz of City Bakery did his magic with chocolate cake—it is a tradition.

We then went to Squeaky Bean and had one super time. The place is adorable-small and noisy with all the happy diners. The wine list is great to start. Then we had a super potato fonduta, fabulous cauliflower salad, and a terrific asparagus salad and a burrata to start. Entrees were the tuna conserve on bread with soup, the sweetbread with Brussels sprouts, and pork and beans. All were very good. And the bread pudding for dessert was fabulous too. It is amazing as there is no kitchen!!!

We brought in dinner the next few nights ---mish mash the first night and then we had dinner we picked up at Steuben’s. we had tomato soup, cobb salad, fried chicken, and
Lobster roll.

Bagel deli made the best Passover brownies-and gefilte fish-and we loved both—and the matzo ball soup too.

Finally got to go out to dinner!!! We went to Strings and had great food and wine. We had warm rolls, and then fried baby artichokes, liver pate and the new carrot salad for starters. We had cod, duck, chicken, and halibut for dinner-all were great-the apps fabulous-and the chicken the big winner. Then we had the fantastic cheese platter, chocolate mousse cake, and lemon cake. What a great menu and super fun.

REMEMBER THE SUPER WINE DINNER ON APRIL 8TH AT STRINGS-WE ARE GONNA GO TOO. TALK TO KRIS OR MAKE RESERVATIONS THROUGHT HE RESTAURANT.

Kathy called about the fabulous new menu at Strings.

Stu called about super dinners at Brasserie Felix—and we talked about the mussel special on Monday nights-and wine too.

Kris called about the wine dinner at Strings this Thurs—303-831-7310

Ron called about an excellent meal at Simms Steakhouse—and said Leo Goto is opening a restaurant—not sure about that.

Lydia called about Purple Ginger on Youngfield-good food but pricey to her. We could not tell.

Scott wanted the place to eat on the floor-Mataam Fez—and there is a place in boulder called Tangier too.

Pat wanted to answer Indian in Boulder-the Taj is one-then we talked about Jewel of India, India’s, as well.

Joy wanted places with mussels—Bistro Vendome, Indulge French Restaurant, le Central, Z Cuisine, and Brasserie Felix.

Mark was looking for a seasoning-he thought it was Bijol-that was the company the spice is annoto and we think Savory Spice will have it.

We were way out of time.
Thanks for listening and calling.

Have a wonderful Easter holiday.
And see you next week.
Gabby