Every Sunday at Strings I have the opportunity to run a tasting menu of four courses. This is one of the things I look forward to every week, as a lot of my Sunday before service is spent playing with my food. Sometimes this is me (and our cooks) trying out whacky (See: Dessert) ideas, playing with a new technique of Molecular Gastronomy, or developing a recipe/technique for an upcoming menu. Here's a rundown of last weeks Menu. Oh yeah, one more kicker, the menu's only $26.40 per person (plus tax and service of course).




The Salad Choice on the first course was inspired by the salad of Haricot Verts By Thomas Keller of the French Laundry. Roasted Tomato Tartare, Creamy-Dressed Haricot Verts, Grilled Frisee, Chives, 20 Yr. Old Balsamic Vinegar, and some Haystack Mountain Goat Cheese we smoked with Canadian Oak, Froze and grated finely into 'Snow'.




The other choice for the first course was simple, yet delicious. Felipe's Clam Chowder with Bacon. A Crouton made from our house-made Focaccia and Chives finished the dish.



The pasta course was a dish that will be altered and end up on the winter menu. Butternut Squash and caramelized Fennel stuffed Cascionelli, Honey Candied Pancetta, Beurre Noisette, and Micro Sage. I'd bet it ends up with Walnuts, maybe even plumped craisins.



The first of the two entree choices was a Sous-vide Pork Loin. Underneath the Pork is a Pistachio Puree, and Spaghetti Squash. On top of the Pork is a Riesling Demi-Glace, Crispy Arugula, and Smoked Salt.



The second choice for an entree was a salad featuring some beautiful Yellowfin Tuna. Behind the Tuna is a salad of Arugula, Red Onion, Red Pepper, Carrot, and Radicchio dressed in a Green Curry Vinaigrette, on the side is a crispy cigar of those same vegetables, minus the Arugula. The Sauce is a reduction of Soy, Mirin, Lime, and Hoisin. Dolloped on the Tuna is an Edamame and Wasabi Puree.



Lewis and I had a brainchild for the Dessert this week,and with permission from the Pastry Chef we were allowed to dabble on the sweet side for a night. The idea: Deep-fried Cookies. After some basic research we figured that cookie dough wouldn't hold up in the fryer alone, so the answer was obvious, let's batter it! Upon realization that the batter worked, we weren't satsfied, we wanted Ice Cream too. We rolled the cookie dough thin, and deposited little scoops of Butterfinger Ice Cream made by the wonderful DBar, into the cookie dough. We then wrapped the dough around the ice cream, formed it into a ball and refroze the whole thing. The frozen Ice Cream/Cookie Dough balls were battered, fried, tossed in powdered sugar and served atop Salted Caramel Sauce, Raspberry Coulis, and Vanilla Creme Anglais. Aside the Dessert is some Ice cold milk. Labor-intensive? Yes. Less than Elegant? Yes. Delicious? More than you could imagine.

So, I have to thank all the Cooks, and Chef for the help with the menu ideas, and development.

Hello! My name is Lance Barto, I am the Sous Chef at Strings and have recently become a new contributor to the Strings Blog!
I will be blogging about the creative process that Aaron and I go through to develop menus and help explain how the food at Strings comes to be. There should also be plenty of photographs, videos, upcoming menus and the occasional recipe on the way!

Chef Aaron and I had a good chance to sit down today and discuss some ideas for the new Winter Menu (which will hopefully be out next week). I thought I'd give you all a little insight to some of the ideas we're tossing around.

The first two dishes that are relatively solidified are both Entrees for the dinner menu. A dish featuring Duck Breast inspired by Southern Cuisine, and a Seafood (Scallops, or White Fish) dish inspired by some of our favorite Thai flavors.

The Duck will be a seared Muscovy Duck Breast, resting on top of Black Eyed Peas, and wilted Mustard Greens. The Black Eyed Peas will be cooked in a broth of Ham Hocks and Mirepoix (Carrot, Celery, and Onion), the leftover broth will be emulsified with Foie Gras, and act as the sauce of the dish. There will certainly be some fresh herbs and garnishes with the dish though they are yet to be specifically determined. One garnish in particular we have yet to work out the details for will be cornbread or corn in some form. This is a dish meant to warm your bones through the cold of winter, and remind you of some good old Southern hospitality.

The Thai inspired Seafood dish will revolve around either a piece of pan-seared white fish (Haddock, Alaskan Cod, or True North Atlantic Cod) or Scallops Brochette (Sea Scallops Skewered and Grilled). Underneath the Seafood will be a Gingered Carrot Puree, and a broth of Lemongrass and Coriander. The Broth will also probably be used to emulate 'Sea Foam' on top of the Seafood. Once again some of the smaller details are yet to be worked out, but I'd say you can bet on seeing some Micro Cilantro, some form of citrus, and something crunchy.

Keep your eyes open in the next few days to look for a few more of our ideas and experiments!

Starters

Roasted Red Pepper and Tomato Bisque

OR

Caesar Salad 'Dips'

Pastas

Linguini Rustica, Tomato Concaisse, Herbs, Fresh Mozzerella

OR

Cavatappi Noodles, Haystack Goat Cheese, Chardonnay Braised Pistachios, Crispy Crust

Entrees

Smoked Trout Crusted Trout, Herbed Couscous, Acorn Squash

OR

Roasted Chicken, Lemon Thyme Butter, Roasted Root Vegetables, Parsnip Puree, Jus Lie

OR

Grilled Pork Loin, Braised Red Cabbage with Kielbasa, Poached Fingerling Potatoes, Caraway Sauce

Dessert

64% Chocolate Bread Pudding, Brioche, Buttered Croissant, Bailey's Irish Cream Chocolate Sauce

OR

String's Creme Brulee, Orange-Almond Biscotti, Fresh Mixed Berries

1/12 – 1/24

Here's our specials for the two weeks of the National Western Stock Show. We're trying to keep it hearty and simple, while showcasing some of the wonderful local products the Rocky Mountain Region Has to offer.

Starter

Lentil & Bacon Soup $7

Pasta

Rigatoni Noodles, Braised Buffalo Short Rib Meat, Olives, Caramelized Fennel, Tomato Sauce $19

Entrees

Kale & Bacon Stuffed Trout, Quinoa, Warm Lemon Vinaigrette $26

Hickory Grilled Bone-In Ribeye, Creamy Potato Gratin, Glazed Carrot, Red Wine Reduction $32

August 15 thru 29^th, 2008

Wine Specials:

2007 Kim Crawford Pinot Gris, New Zealand

$32.00 a bottle/ $8.00 a glass

2007 Kim Crawford Pinot Noir, New Zealand

$39.00 a bottle/$9.75 a glass

Chilled Rocky Ford Melon Soup

Basil Granita & Togarashi

$7

»

Grilled Buffalo Strip Steak

Olathe Corn & Purple Potato Hash, Charred Pepper Puree

$32

»

Colorado Trout²:  Filet & Smoked Cake

Haricots Verts, Almond Quinoa, Brown Butter

$28

»

Roasted Palisade Peach, Grilled Pound Cake,

Lavender Syrup, Vanilla Chantilly

$7

As a part of Denver’s efforts to green the 2008 Democratic National Convention, Strings is highlighting the connection between healthy eating and a healthy planet. This menu is based on healthy nutritional guidelines and include a percentage of ingredients that are locally and/or organically produced.