DINING “Bone”-a fi de sophistication


Editor’s note: This is part of an ongo- ing series about Colorado’s AAA Four Diamond-rated restaurants.


Colt and Gray 1553 Platte St., Denver 720-272-4096 www.coltandgray.com


Frasca’s popular Frico Caldo appetizer.


Frasca Food and Wine 1738 Pearl St., Boulder


303-442-6966 www.frascafoodandwine.com


Colorado-born Nelson Perkins left a career in securities to take a chance on a restaurant special- izing in offal dishes. The result is Colt and Gray, a AAA Four Diamond restaurant in down- town Denver. “I do my best to make the


dishes approachable but not to disguise the main ingredi- ent,” Perkins says. “Sweetbreads should taste like sweetbreads, not battered and fried like chicken nuggets.” And although many people consider it a “meat-eater’s” restaurant, he says “we are very vegetable intensive and I think we really shine.” After its opening in 2009, Colt


and Gray immediately earned the attention of Denver foodies for its signature dish—Roasted Marrow Bones with Caramelized Fennel & Onions. “But our Sticky Toffee Pudding with Bourbon Ice Cream and Toffee Sauce was featured on the Food Network’s The Best Thing I Ever Ate, and ever since then, everyone requests the dish.” 


Linda DuVal is a former travel editor and freelance writer in Colorado Springs.


This is not your typical Italian res- taurant. Chef and co-owner Lachlan Mackinnon-Patterson was classically trained in France before putting in an appearance at some of America’s top restaurants. In 2003, he moved to Boulder to open Frasca. He brings with him a long list of accolades: the 2008 James Beard Foundation Award for Best Chef/Southwest, Food & Wine Magazine’s 2005 list of Best New Chefs in America and a 2009 appearance on Bravo TV’s “Top Chef Masters.” His culinary philosophy is to create


innovative yet traditional dishes true to the indelible spirit of Friuli, Italy— one of his favorite places on earth.


Frasca’s menu changes seasonally


to make the most of current har- vests and the freshest produce, herbs and spices from the best local farm- ers and purveyors. “Each dish is inspired by the


sophisticated fl avors and interna- tional infl uences of the area that are at once quintessentially Italian yet unique to this extraordinary region,” says Chef Lachan. From a not-so-simple dish of


olives or the rustic and popular Frico Caldo on the appetizer menu, to the sophisticated veal cheeks with English peas or lobster risotto, the menu often refl ects Chef Lachlan’s creativity. Grilled sturgeon? Rye spaetzle? Ramps? Sorry folks, no pizza or lasagna


here. 


Frico Caldo (Yields 4 pieces)


Ingredients:


4.5 oz. Yukon Gold potato (approximately 1 large potato)


1 oz. onions (approximately 1/2 onion) 2 oz. grated montasio (1/4 cup) (or Piave cheese)


Pinch of salt Grated nutmeg to taste 4 pieces of sliced of prosciutto 1 tsp of grape seed or canola oil


Directions:


Poach the Yukon gold potato in a pot with salted water until fork tender. This may take 45 min. to 1 hour.


to small pieces. Then mince the half onion. Bring a sauté pan to moderate heat and add the grape seed or canola oil. Then place the minced onions into the pan and sauté slightly until the onions are translucent and sweet.


bowl. Be sure not to over mix. Heat a Cast Iron/Tefl on pan on high heat and then lightly grease the pan and add the potato mixture. Spread the potatoes around the pan and cook for 5 minutes on each side, until golden brown.


together. Cut the Frico into wedges and add one slice of prosciutto per wedge. Serve with the cilantro vinegar.


EnCompass May/June 2012 55 Mix the cilantro vinegar ingredients Mix all the ingredients together in a mixing When cooked, peel the potato and crush


Courtesy of Colt and Gray


Courtesy of Frasca Food and Wine


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