|Lori Midson |
|Spinach veloute soup and chestnut soup with foie gras terrine from Rioja |
Jennifer Jasinski, chef-owner of Rioja
, 1431 Larimer Street, is renowned for both her use of local ingredients and seasonal menu changes. And her most recent iteration, a lovely autumn board of fall vegetables, rustic meats, sweetness and spice, earthiness and comfort, is no exception.
|Warm Brussels sprout salad|
Her autumnal ingredients -- Brussels sprouts, Muscovy duck, black mission figs, squash, Medjool dates, sweet apples, quince, celery root, beef short ribs -- bring crisp weather glories to the plate and brilliant flavors to her Mediterranean cooking. Not surprisingly, the new menu spotlights a whole raft of standouts, including the soul-warming braised wagyu boneless beef short rib paired with creamy farro studded with Gorgonzola and a pear and arugula salad, and the gloriously rosy Muscovy duck breast, sliced and fanned, and served with pistachio and pine nut-stuffed Medjool dates and risotto with saffron and Manchego.
Several of the dishes from Jasinski's fall menu, including the short ribs, are also in her soon-to-be-published cookbook, The Perfect Bite
, which should be released in November, just in time to stuff the stockings of all your favorite foodniks. For more information about Rioja, or to make reservations, call 303-820-2282.