Wine Club Membership
The Grill
is proud to announce that we will start a free Wine Club Membership beginning in
March. Sign up and use your Wine Club Membership Card on any weekday and receive
50% off any bottle of wine with a purchase of an entrée.
Please contact our Manager for sign up details: 303-438-8524.
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St. Patrick's Day
Saturday, March 20
Come join us for our belated St. Patrick's Day event and enjoy great green beer and food specials.
Raffle Contest
Tickets are only $5 and they benefit the Red
Cross Haiti Relief Foundation. The winners will be selected at 7pm and our prizes will include:
Grand Prize: Free night stay at
the St. Julien Hotel and Spa located in beautiful downtown Boulder
Second Prize: Free round of Golf for
4 people with a cart and a free lunch provided by the Grill
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College Basketball Bracket Challenge
Join
our FREE online bracket challenge!
We're
giving away some great stuff for the winners - free rounds of golf &
much more! So
come in and get the online registration details any time after Monday,
March 8th.
Team selections for the tournament will be
made Sunday, March 14th. You
must be registered with our online league & have your tournament
picks completed by Tuesday,
March 16th before the first game's tipoff.
Don't want to play? That's OK!
Come watch all the games on our 5 big
flat screens while enjoying great food and drink specials.
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California Wine Dinner
Friday, March 19
Come join us as we pair spectacular California wines with exquisite food prepared by our Executive Chef, Paolo Neville.
For more details, please contact Luca Baud: 720-219-9320.
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Chef Paolo's Corner
Irish Lamb Stew
With St.
Patrick's day around the corner and old man winter still hanging on, this
is one of my favorites to warm me up on a snowy afternoon (a shot of
Irish Whiskey also helps). Pick up some Irish Soda bread to make it a
complete meal.
Ingredients:
1 pound lamb or lean mutton cubes
1 pound carrots, diced
1
pound onions, chopped
1 pound celery, chopped
1/2 cup tomato paste
1
pound potatoes, diced
salt and pepper
1 teaspoon dried thyme
1
cup red wine
1 cup roux (butter and flour
mixture)
1/2 cup chopped fresh parsley
Preparation:
Saute carrots, onions and celery until onions
are translucent. Add lamb and cook until browned. Add tomato paste and
thyme and cook an additional 5 minutes. Add red wine and reduce by half. Add
cold water to cover. Bring slowly
to the boil and simmer for one hour. Add potatoes, Season with salt and
pepper to taste. Continue cooking until
vegetables are tender. Thicken with roux as necessary and finish with
fresh parsley.
Enjoy,
Paolo
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