Diners will toast the end of the meal with a 2005 Guissepe Cortese Barbaresco from Italy, made with the Nebbiolo grape. If that isn’t decadent enough, the meal ends with foie gras, done simply with vanilla honey and macadamia nuts. Baja white shrimp - a “very sweet, very delicious” shrimp from Rocky Point, Mexico, which is Romanin’s favorite shrimp, he said - is paired with pork belly, whipped potatoes and bathed in pork au jus and crispy pork skin. The fifth course is Romanin’s play on surf and turf. A 2012 Jean Paul Brun Chardonnay from Beaujolais, France will be poured alongside. “And a very traditional pairing with truffles is homemade pasta typically done just with butter.” Alongside, a 2012 Caldaro Moscato Gialla Alto from Adige, Italy will be poured.įor the fourth course, diners can choose between sea bream sashimi served with barrel-aged soy ponzu, made in house, or creamy risotto with Colorado blue oyster mushrooms. “It’s like seafood turducken,” Romanin said. Homemade semolina pasta topped with butter made in the Parmigiano region, is topped with a farm fresh poached duck egg and shaved “Crimpster” - a play on “CRab, shrIMP,and lobSTER,” which is a de-shelled lobster tail stuffed with a shrimp, which is then stuffed with a snow crab leg and wrapped in bacon. The third course - what Romanin calls “Crimpster ‘n’ noodles” - is a dish based on a Hooked signature creation. Next is a choice of 7X Beef, which comes from Colorado, served as tartar with Dijon mustard, parsley and dried shaved bonito fish, or a spicy scallop cannelloni, either of which will be paired with a 2005 Lorentz Grand Cru Riesling from Alsace, France. The sommelier is pairing the course with NV Bollinger Champagne. “The flavors should all play very well,” Romanin said.įirst up is Kusshi oysters - Pacific oysters from Deep Bay off of Vancouver Island in British Columbia, Canada - flanked by fatty tuna. Romanin planned the menu around items that are decadent and will showcase the truffle rather than overpower it. We just want to get good publicity, get people up here to come and celebrate with us. “I’m giving the truffle away and saying come party with us. (You can also partake in the entire menu sans truffle, for $95, or the courses individually at a la carte pricing). The six-course menu is $135, or $200 with wine pairings with each course. “It’s a great opportunity to try something that’s as great and true as white truffles.” “I want people to be able to experience white truffles,” he said. for three days - it showed up at Hooked restaurant in Beaver Creek on Friday, immediately announcing its presence with a pungent, unmistakable smell - at least to any foodie worth the moniker. Sixth course: Foie gras with vanilla honey and macadamia nut, $22.īEAVER CREEK - Wrapped in newspaper and packed tightly in a cardboard box, Riley Romanin’s most cherished Christmas gift arrived five days before Santa is slated to take to the skies, and in humble fashion for what’s considered a jewel of Italian gastronomy.Īfter anticipating its arrival for days - the FDA held it up in Washington, D.C. Third course: Crimpster ‘n’ noodles with Parmigiano-Reggiano cream butter and duck egg, $36.įourth course: Levantina sea bream sashimi with barrel-aged soy ponzu OR creamy risotto with Colorado blue oyster mushrooms and Parmigiano-Reggiano, $18.įifth course: Baja white shrimp and pork belly with whipped potatoes, pork jus and cracklings, $28. Second course: 7X Beef tartar with capers, Dijon, parsley, hana katsuo OR spicy scallop cannelloni with avocado, Sriracha and crunch, $20. First course: Kusshi oysters and fatty tuna with garlic and cave-aged gruyere, $18.
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