DINING
No screw-ups, nothing trendy
Editor’s note: This is part of an ongoing series about Colorado’s AAA Four Diamond-rated restaurants.
Splendido at the Chateau Beaver Creek 17 Chateau Lane, Avon
970-845-8808
www.splendidobeavercreek.com
Chef and owner David Walford is best known for his wood-oven-roasted rack of Colorado lamb, as well as the jumbo lump blue crab cakes appetizer. Dessert souffl és (especially the lemon-huckleberry; see recipe below) are popular, too. Walford says he developed a respect for classic food traditions and French tech- nique while training in Napa Valley and France. “I am dedicated to staying current on what is new and interesting in food and cooking,” he says, “but at the same time I have little interest in being trendy.”
“I basically celebrate for a living.”
–Patrick Laguens, M’s Restaurant, Telluride
Splendido’s Lemon-huckleberry souffl é.
Lemon-huckleberry souffl é (Serves 6)
Ingredients: 6 8-ounce Souffl é dishes 1 1/3 cups egg whites, warm ½ cup sugar 1 cup lemon pastry cream, warm (see next recipe)
6 Tbsp. fresh huckleberries 12 tsp. Grand Marnier liquor Confectioners’ sugar
Directions: 1. Pre-heat the oven to 375º F. 2. Spread softened butter on the insides and bottoms of the souffl é dishes. Dust the insides with granulated sugar and shake out the excess. Place the dishes on a sheet pan.
3. Put 1 cup of warm lemon pastry cream in a medium mixing bowl, cover with plastic wrap and set aside.
4. Place the warm egg whites into the bowl of an electric mixer. With the whip attachment begin mixing on medium speed for 1 minute. Increase the speed to high. When the whites begin to froth, slowly add the sugar while continuing to whip. Whip until the whites are thick and glossy and holding soft peaks. With a plastic spatula fold the whites very gently into the bowl of the pastry cream.
5. Take the tray of souffl é dishes and place 1 tablespoon of huckleberries in the bottom of each dish and 2 teaspoons of Grand Marnier on the huckleberries. Carefully
6. Place the tray of souffl és on the center rack of a 375º oven and bake for about 15 minutes until risen and fi rm. When fi nished the top should look slightly golden. Sprinkle with confectioners’ sugar to fi nish and serve.
Lemon pastry cream 1 ½ cups whole milk 1 lemon, zested ¾ cup sugar ½ cup all-purpose fl our, sifted ¼ tsp. salt 3 egg yolks ½ cup fresh lemon juice, strained
1.
2. In a mixing bowl, mix together the sugar, sifted fl our and salt and set aside.
3.
4. Slowly whisk the sugar/fl our mixture into the egg mixture, whisking until smooth.
In a separate mixing bowl, beat the egg yolks with a whisk and gradually add the lemon juice. Whisk until it is smooth.
In a medium-size stainless-steel saucepan, bring the milk and lemon zest to a simmer. Remove from heat and let this stand for 10 minutes. Strain the liquid through a fi nemesh strainer and return it to the saucepan, discarding the zest. Keep warm over low heat.
spoon in the souffl é mixture to about ¼ to ½ inch from the top, leveling the tops off. Gently tap the dishes on the countertop to settle the mix a little.
M’s Restaurant at Hotel Madeline 568 Mountain Village Blvd., Telluride, 970-369-8989
www.hotelmadelinetelluride.com/ restaurants-telluride-colorado.php
Born and raised in New Orleans, chef Patrick Laguens trained with master chef Antonio Race in Naples, Italy. “Every culture in the whole world celebrates the signifi cant events of their lives around the table,” he says. “I get to take part in these signifi cant events every day. I basically celebrate for a living.” Among his most popular dishes: seared sea scallops and black tiger shrimp in a pink cream mint sauce, and 24-hour-braised, all natural beef short ribs. “My favorite foods are super fresh,” he says. “I buy good ingredients and try not to screw them up.”
Linda DuVal is a former travel editor and freelance writer in Colorado Springs.
EnCompass July/August 2012 51
Courtesy of Splendido at the Chateau Beaver Creek Courtesy of Splendido at the Chateau Beaver Creek
Courtesy of M’s Restaurant
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