OPEN YEAR ROUND!
10801 Legacy Ridge Pkwy
Westminster, CO 80031
303-438-8524
|
DAILY SPECIALS
Monday
Meatloaf with mushroom gravy, mashed potatoes and steamed vegetables
Tuesday
Vegetable lasagna with Italian sausage and basil pesto
Wednesday
Chicken Pot Pie
with fall vegetable medley and golden puff pastry
Thursday
Grilled pork chops with roasted root vegetables
Friday
Seasonal grilled fish with Chef's accompaniments
|
DRINK SPECIALS
Monday
$5 Margaritas all day
Tuesday
$3 Fat Tires
Wednesday
$6 or $8 Wine Flights
$2 off an appetizer
Thursday
$5 Bloody Marys
Friday
$2 off any Martini
Sunday
With the purchase of a dinner entree, receive half of on any bottle of wine.
|
|
|
|
Valentine's Day
Save the Date for Sunday, February 14 to celebrate Valentine's Day in fine style with your date or loved one. More details and menu information will follow shortly.
Space will be limited. Please RSVP with Luca Baud: 303-438-8524.
|
Upcoming Event or Banquet?
We can help!
We are open year round for breakfast, lunch and dinner as well as for just about any type of banquet, party, conference, wedding or event. Allow us to make your next event flow smoothly with our classically trained Chef, Paolo Neville, and our experienced Banquet Manager, Luca Baud.
Contact us today for more details: 303-438-8524.
|
Chef Paolo's Corner
Bread Pudding Basics
Bread Puddings are
very simple creatures with very few ingredients, so the ingredients
need to be as high quality as possible: fresh eggs, heavy cream, and
above all, excellent bread.
I
typically make bread pudding by the full hotel pan, whose dimensions
are 20-3/4"L x 12-3/4"W x 2-1/2"D, about 40 servings. I know that this
pan takes about a gallon of custard. When faced with a smaller pan at
home, I don't sweat it; I just let the pan guide me.
First, I use the pan to show me how much bread I need. I rip my
very good French bread into small chunks until I fill the pan. Then I
remove the bread to a bowl and pour over an appropriate amount of
custard-I generally start with a quart. Then I spray the pan with pan spray to
simplify clean up. Once the bread has soaked for 15-20 minutes, I pour
it back in the pan and make any additional custard needed to fill the
pan about 3/4 deep. To recap, that's a pan full of bread, but about 3/4
deep in custard. You need that extra head room because the bread
pudding is going to puff beautifully.
As for the custard, a good rule of thumb is one whole large egg per cup of heavy cream, with sugar and flavorings to
taste. So, to a quart of cream, you'd add four eggs; to a gallon of
cream, you'd add 16 eggs. I use the finger test to assess if I've got
the seasonings correct. I don't like my bread pudding very sweet, so to
a quart of cream, I might add a 1/4 cup of sugar. Your taste will vary,
naturally.
As you might have guessed from what I hinted about above, a good
bread pudding is a variation of a custard or flan, so standard custard
cooking techniques apply: a water bath in a low oven is the preferred
method. Are you kidding? I don't have a water bath at the restaurant
big enough to hold a full hotel pan and I am sure as heck not doing a
water bath at home! So, low and slow.
I cook the bread pudding at about 350 until it starts to brown on
top, cover it loosely with foil, and turn the oven down to about 275
and let it finish. It will be done when it is good and
golden on top and the center has just set. With experience, you can
look at the bread pudding to see when it is done - the center will be the
last part to rise. Otherwise, give the pan a jiggle to see whether it
is still shaking in the center, or insert a toothpick or skewer in the
center to see if it comes out clean or not.
There are your basics. I leave it to you to devise your own
flavorings. I also leave you with a bit of advice: don't sweat it.
Bread pudding is forgiving. It will always be delicious and so will be anything that you try.
|
|
|
|
|
|
|
