Hush Dinner with Hosea Rosenberg
November 7, 2011
Last weekend I had the pleasure of attending another great dinner put on by Hush Concepts, with my husband and our two dining buddies. It was held in the gorgeous Mise en Place in Denver, which offers hands-on cooking classes and demonstrations for groups. It’s a beautiful location with a large open kitchen and dining space in the Denver Ice House.
This particular Hush dinner featured season five Top Chef winner Hosea Rosenberg, formerly of Jax Fish House in Boulder. I was very excited to attend this one, since my husband and I have always loved Jax, and I’m a huge fan of Top Chef, and was thrilled when our local representative won in season five. There was a great turnout, and the food did not disappoint. My photos don’t come close to doing justice to how gorgeous the food was, but my excuse is that it’s hard to surreptitiously take eight photos of a dish before eating it when you’re in public!
The first course was an oyster with horseradish dipping dots (which had melted by the time I took a picture, so just imagine little pearls on the oyster).
The next course was a divine butternut squash bisque with Alaskan king crab and apple. The butternut squash was from Boulder county’s Isabelle Farms. I love butternut squash soup, and this one was particularly tasty.
Following the bisque was wild king salmon and pork belly, with Brussel sprouts and pomegranate brown butter — a great combination of flavors.
Course five was porcini crusted venison loin with sunchoke puree, chokecherry, and sage. I think this was my favorite course of the evening. It was very boldly flavored, and absolutely delicious.
Course five was a wonderful pumpkin Napoleon with honey crisps and cocoa nibs. Gorgeous on the plate, and a perfect ending to the meal.