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Upcoming Wine Dinners:
Sunday, February 5 at 5 p.m. Join us as we welcome Eugenio Bocchino and Lorenzo Piccin for a fantastic evening of Italian wines and food pairings. Taste the nebbiolo of Bocchino Wines and Piccin's San Martino Aglianico del Vulture, while enjoying the company of the winemakers themselves. Cost for the dinner is $55 excluding tax and gratuity.
Course 1: Bison tartare with crispy soft-poached egg, roasted chanterelles, and port gastrique paired with the Eugenio Bocchino Roccabella Langhe Nebbiolo
Course 2: Chicken roulade with duck sausage and semolina dumplings paired with the San Martino Aglianico del Vulture "Siir"
Course 3: Chestnut tagliatelle with venison ragout and Robiola cheese paired with the San Martino Aglianico del Vulture "Arberesko"
Course 4: Grilled lamb T-bone served with heirloom beans, rapini, and red wine-horseradish butter paired with the Eugenio Bocchino Barolo "LU" DOCG
Course 5: Hazelnut stuffed apples with honey creme anglaise paired with the Cerruti SOL Bianco Passito
Sunday, February 12 at 5 p.m. Join us for our 4th Annual Chocolate Lover's Dinner as we feature five cocoa themed courses paired with the Southern Oregon wines of Abacela Winery. Cost for the dinner is $55 excluding tax and gratuity.
A bit about Abacela...
Abacela Winery is the dream of husband and wife team, Earl and Hilda Jones, to produce exquisite, traditional styled Tempranillo in the United States. Earl first became enchanted with the Tempranillo grape in the 1960s, as he quickly realized that the Spanish wines of Rioja and Ribera del Duero were well suited for the spicy, meat-centric meals he most enjoyed; however, the only domestically produced Tempranillo grapes at the time were being mass-produced and were subsequently used for jug wine. The Joneses then began the search for suitable terroir in the US to grow Tempranillo and settled upon Southern Oregon’s Umpqua Valley, which shares a climate much like that of the great Tempranillo producing regions of Spain. In 1995, the first Tempranillo vines were planted in the Pacific Northwest on the south sloping hillside vineyards that the Joneses had purchased. To commemorate this event, the winery was named ‘Abacela’ from the Spanish language verb ‘abacelar’ which literally means ‘to plant a grape vine’. Today, the estate consists of 77 acres on which 20 different varietals are planted.
Course 1:
Pan roasted tuna served with speck wrapped asparagus and white chocolate truffle sauce paired with the Albarino
Course 2:
Grilled quail breast served with butternut squash and quail leg confit in a white chocolate and ancho chili mole paired with the Tempranillo
Course 3:
Hand-cut cocoa tonnarelli with wild boar Bolognese and pistachio picada paired with the Tempranillo Reserve
Course 4:
Cocoa nib rubbed beef tenderloin served with grilled potato and cherry salsa paired with the Malbec
Course 5:
Tasting of chocolate: white chocolate pot de crème, chocolate dipped chocolate cookie, and mini molten chocolate cakes paired with the Port
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Community Beer Social featuring Big Sky Brewing of Missoula, Montana Wednesday, February 22 at 6:30 p.m.
Course 1: Barbecued shrimp with grits paired with the Big Sky India Pale Ale
Course 2: Cassoulet of pork shoulder, lamb sausage, duck, parsnips, heirloom carrots, and gremolata paired with the Moose Drool Brown Ale
Course 3: Tiramisu paired with Bobo's Robust Porter (limited release)
Tickets for this event are $30 excluding tax and gratuity and include three courses paired with beers. Beer socials are typically held on the third Wednesday of each month. Seating is limited to 15 guests and is community style. ________________________________________________________________________________
Cooking classes are offered at Terroir on Saturday mornings from 9 a.m. until noon. Classes are taught by Executive Chef Tim Payne and are limited to four students, thereby providing a hands-on experience for all. Classes cost $65 including all supplies and lunch For a complete listing of scheduled classes, please call Melissa at 303.651.0630.
Saturday, February 4: North Africa and Moroccan Cooking Saturday, February 18: Rustic French Cooking (sold out) Saturday, March 10: Rustic Italian Cooking (sold out) Saturday, March 17: Simply Spain (sold out) Saturday, March 24: Rustic French Cooking (sold out) Saturday, March 31: Rustic Italian Cooking (sold out) Saturday, April 7: Rustic French Cooking (sold out) Saturday, April 14: The Basics of Working with Pastries and Pastry Doughs (sold out) Saturday, April 28: Basic Vegetarian Cooking Saturday, May 19: Basic Cheesemaking Class Saturday, May 26: Simply Spain
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Celebrate St. Valentine's Day at Terroir! Enjoy the below five-course chef's tasting menu or order from an a la carte menu. Valetine's Day menu will be available on Friday, February 10, Saturday, February 11, Monday, February 13, and Tuesday, February 14.
Course 1:
Lobster salad with watermelon radish, mache, roasted shallots, grapefruit, and saffron vinaigrette
Avocado salad with corn, arugula, watermelon radish, cara cara navel orange, and cilantro vinaigrette (v)
Course 2:
Parsnip soup with crispy house-cured bacon, tempura battered carrots, and rosemary crema
Parsnip soup with tempura battered carrots and rosemary crème fraiche (v)
Course 3:
Grilled salmon served over a sauté of shrimp, sunchokes, and asparagus with charmoula
Hand-cut cavatelli with asparagus, sweet peas, and citrus cream sauce (v)
Course 4:
Pan roasted duck breast served over semolina dumplings with sugar snap peas and cherry mostarda
Pan roasted tempeh served over farro, winter squash, and chard with charmoula (v)
Course 5:
Raspberry tasting with raspberry tart, raspberry semifredo, and chocolate raspberry biscotti dipped in white chocolate
Chef's tasting menu available for $55 per person excluding tax and gratuity. Wine pairings with first four courses available for additional $20. Vegetarian tasting menu denoted by (v).
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Save the date!! Denver Restaurant Week 2012 is scheduled for Saturday, February 25 - Friday, March 9. Enjoy three courses from the below menu for only $26.40 per person. Call 303.651.0630 to make your reservation.
Course 1 (choice of):
Parsnip bisque with crispy carrots and La Quercia speck
Asparagus salad wtih hard-cooked egg, pickled onion, arugula, and Meyer lemon vinaigrette
Chickpea fries with harissa and Maldon sea salt
Lobster mascarpone ravioli with spinach and saffron crema
Course 2 (choice of):
Triple M Bar Ranch lamb meatballs served over semolina gnocchi with broccolini
Grilled Colorado trout served over sundried tomato risotto with lump crab and asparagus remoulade
Rosemary rubbed Long Farm pork tenderloin served over house-made wild boar sausage, quinoa, sweet potatoes, and cherry mostarda
Beef duo with Colorado's Best Beef grilled ribeye and braised short rib served over truffle roasted fingerling potatoes, asparagus, and tomato marmalade
Pan roasted tempeh served over smoky Israeli couscous with kalamata olives, roasted peppers, arugula, and romesco sauce
Course 3 (choice of):
Warm blueberry crisp with Meyer lemon ice cream
Cherry pecan tart with maple whipped mascarpone cheese
Butterscotch pot de creme with salted caramel and creme fraiche
Strawberry soup with white chocolate semifredo
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