Tag Archives: pork

Top Chef Hosea Rosenberg Dines at Colt & Gray

When Top Chef’s Season 5 winner- and Boulder resident- Hosea Rosenberg goes to Denver for a night out, he heads to new restaurant Colt & Gray.  Hosea told citybuzz, “They are cooking the food that chefs, like myself, like to eat,” which is always a very, very good sign.

For Hosea, the self-admitted key to his culinary heart is “all things pork,” and Colt & GrayPicture 8 holds that key with delicious dishes like the Long Family Crispy Pig Trotters Appetizer (a.k.a. pig’s feet!) and Grilled Long Farm Pork Chop Entree. But other dishes, non pork-related, have been receiving the same sort of praise in Denver write-ups, like the Potted Peeky Toe Crab Appetizer (a crab spread) and the House Made Ricotta Ravioli Entree.

But we all know there is so much more that makes a restaurant great, and Colt & Gray has that, too. The resident mixologist mixes up a mean spin on the classic Manhattan, the New 1920’s Cocktail, with absinthe as the special ingredient. And even the decor received attention for itself with a write-up in Elle Decor Magazine.

For such a young restaurant, the amount of amazing reviews is enviable, and the dessert of its meal of great press is making the top 10 of Denver Magazine’s 25 Best Restaurant Lists. Sure, Top Chef ‘s Hosea Rosenberg and all the magazines in the world can tell you it’s great, but just one meal at Colt & Gray will make you understand what everyone’s talking about.

*** Hosea Rosenberg was the Season 5 winner of Bravo’s top rated competition show Top Chef. Hosea is a resident of Boulder, Colorado and the Chef at Jax Fish House in Boulder. Besides his Top Chef title, Hosea has won many awards including Best Chef three years in a row at the Denver International Wine Festival, Guest Chef at the James Beard House, and his restaurant, Jax, has received the Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.

The Purple Pig: a meatovers paradise! Cheese, wine and veggies too!

Calling all meat lovers…pull up a chair and get ready to pig-out at Chicago’s The Purple Pig. Located on The Magnificent Mile, The Purple Pig is a collaboration of chefs Scott Harris, Tony Mantuano, Jimmy Bannos and Jimmy Bannos Jr. Featuring housemade charcuterie, cheeses and classic Mediterranean cuisine.

The Publican

Featuring pork and fish/seafood preparations, the menu is best described by Kahan and Huston as “pristine product, simply prepared,” an approach to food Kahan has long espoused in all of his kitchens. The Publican boasts the simplest cuisine of all three properties, each dish stripped of adornment and containing only essential ingredients. The menu is presented in sections: Fish, Meat and Vegetables, each laid out from lightest to heaviest fare.

Pristinely fresh oysters, hand-selected for the restaurant from purveyors with whom the culinary team has formed partnerships over the past year, anchor the fish portion of the menu. From classic Belgian-style mussels to seafood stew to wood-roasted whole fish, the seafood is simple and straightforward yet eclectic in presentation.

Meat dishes center upon pork, all certified organic and sourced from Dyersville, Iowa. Anchored by a wide selection of housemade terrines and charcuteries, the menu changes daily to reflect the seasonal availability of products. Other hearty dishes, again, presented simply and stripped of adornment, include such seasonal items as black and white sausage, steak tartare, pork shoulder and pot-au-feu. Kahan and Huston plan to make the wood-roasted chicken a signature, “… with the best frites in town,” boasts Kahan.

A selection of vegetables rounds out the menu, including such seasonal items as daily aïoli, roasted broccoli, pine nuts and Italian buratta and cauliflower sformato with Marcona almond romesco.

Strong architectural lines dominate the space, which is large, airy and awash in earthy colors. Guests enter The Publican through a glass-enclosed vestibule, its 10-foot-high ceiling offering a glimpse of the restaurant’s 13.6-foot ceiling. Inside, the spacious interior is dominated by a large walnut communal table designed to recall 16th Century European banquets. Set up in racetrack fashion, the banquet table seats upwards of 100 people, side by side.

At the center of the banquet table stands eight English pub-style three-tiered cocktail tables where guests can stand, leaning comfortably on one level, with their beer and food resting on the other tiers. This interior space is large enough for guests who are waiting for tables or visiting the restaurant just for a beer and a bite. Against the east wall stand a series of four-top walnut banquette tables set up on platforms and privatized by table-height swinging doors.

The walls and ceiling are wrapped in a material reminiscent of antique pressed tin. Across the front of the space, 10-foot cafe-style doors open out onto the street. At the back of the restaurant, a partially open kitchen offers a view to the culinary action.

A Healthier Option: Foggy Bottom Farmer’s Market

Looking to be a healthier eater in Washington, DC?

The Foggy Bottom Market is conveniently located by the Foggy Bottom Metro Station. Open from 2 – 7 pm, don’t forget to visit the market on your way home from work or from class.

Foggy Bottom farmers bring their prized premium pickings of field fruits, fresh vegetables, organic and grass-fed meat, gourmet bread and handmade cheeses, flowers, dips, organic apple cider, and even freshly made Taiwanese pulled-pork buns to tickle your taste buds.

Shh… The market is seasonal and only opens on Wednesdays, April to November! Click here for more information.

Hardwood Smoky Goodness at Rocklands BBQ

Stepping into Rocklands Barbeque and Grilling Company you will see a huge bucket of peanuts, a whole bookshelf of hot sauce selection, and several rolls of no-nonsense paper towels – you know this is the perfect prerequisites to a hearty meal of BBQ.

With the meat, seafood, and poultry cooked by real red oak and hickory, you can smell the woody deliciousness half a mile away! Munch through the ribs, briskets, sausage, sides, and corn bread and don’t forget to take a swig from their tasty Coolant Root Beer (refill available)!

Insider info: You can have Rocklands prepare their famous barbequed pigs, displayed whole on a decorated board for your special events!

Best Spot to Grab a Bite

Best Spot to Grab a Bite

The Reading Terminal Market has been one of the most popular Philadelphia spots since 1892. It has not lost a bit of its popularity since its opening and is still very much a market, selling produce, meats, traditional Amish Foods, fresh hand baked pretzels, Bassett’s world famous Ice cream, and more.

As one of the city’s first and foremost food courts, there’s plenty of options for food and drink, but after taking a walk around the market you must get a DiNic’s pulled pork sandwich, which gives even the famous Cheesesteak a run for its money. Take your sandwich on over to the Beer Garden and wash it down with a local brew, while you sit back and relax in this beautiful spot for a true Philadelphian experience.

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