9545 Restaurant Presents Special Prix Fixe Menu
by Watch Staff
Nov 25, 2008 | 1831 views | 0 0 comments | 22 22 recommendations | email to a friend | print
Chef Recreates Meal Served at James Beard House

TELLURIDE – This winter, Telluride diners will be treated to a unique culinary experience at 9545 Restaurant & Bar, located in The Inn at Lost Creek. Chef Kelly Patton will reprise his role as celebrity guest chef at the prestigious James Beard House and recreate the menu he served at this pillar of culinary achievement. 

Beginning Thursday, Dec. 4 and running every Thursday through Saturday throughout the entire ski season, the restaurant will be featuring a prix fixe menu of James Beard House creations for $95.45 per person (regular menu items will also be available during these dates). With the changing menu, patrons may want to take advantage of this deal more than once. 

Tapped by New York’s culinary elite, Patton designed a “Taste of Telluride” gourmet experience for a sold-out dinner at the James Beard House on Oct. 23 of this year. As the evening’s celebrity chef, Patton prepared a selection of “high altitude” dining options and served them with some high caliber wine pairings. Established in 1985 to honor legendary gourmand James Beard, the James Beard Foundation is dedicated to furthering the practice and appreciation of the culinary arts through scholarships, special events, educational programs, a culinary library, and annual James Beard Foundation Awards. 

“It is a true honor for a chef to be invited to a place with such culinary prominence and history,” said Karl Chase, sales and marketing director for The Inn at Lost Creek. “We are equally excited to recreate the menu here, in the setting that inspired it, and to share it with the Telluride community.”

Locals will recognize some familiar names and ingredients, many of which were incorporated in a novel fashion to highlight and bring out the best of the area.

The James Beard House Pairing Menu choices may start with such delectable hors d’ oeuvres as Stranahan’s Bourbon Poached Pear with Arugula and Goat Cheese Crouton; Sweet-Cured Ruby Trout with King Salmon Caviar; Wild Game Sausage Sliders; or Fourteen Organic Vodka Marinated Stuffed Olives Wrapped in Elk Prosciutto paired with a Gruet Rosé NV.

Entrées pay homage to high-country ingredients with choices such as Bigtooth Maple Wood-Smoked Jamberry Salad with Haystack Farms Goat’s-Milk Feta paired with Crios de Susana Balbo Torrontes 2007; Fat Tire Ale Brined Duck Breast with Truffle-Aged Balsamic Vinaigrette, Asparagus Bundle, and Lamb Pancetta-White Bean Hash paired with Alois Lageder Pinot Noir 2004; Cast-Iron Seared Halibut with Sparkling Sake Foam, Sprouts, Buckwheat Noodles, and Lemon Preserves paired with a Giaconda Aeolia Roussanne 2006; or Dry-Aged Buffalo Short Ribs with Hand-Picked Western Slope Mushrooms and Yukon Gold-Cippolini Onion Tart paired with Ridge Santa Cruz Mountains Estate Meritage 2005. 

A fitting finale featured Dark Chocolate Mountain Molded Ganache with Gold Flake White Chocolate Macadamia Mousse paired with Plum Creek Somerset Late Harvest Merlot 2003.

Visit www.innatlostcreek.com to view each week’s chef selection.
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