From Nose to Tail
by Becky Steere
At the first in a series of upcoming ‘Nose to Tail’ educational dinners, Aspen’s Meat and Cheese Restaurant and Farm Shop proved to be one of Aspen’s finest eateries. From House-made chitarra to nocciola merengue, Butcher and Chef Flip Wise presented course after course of tasty and exciting dishes, showcasing the entire use of locally raised lamb, while demonstrating the traditions and techniques behind each dish.
At the sold out event, those fortunate enough to secure a seat at the table were treated to a gorgeous 8-course meal paired with extraordinary wines or unique beer. The stylish and intimate setting created a friendly atmosphere as the diners were served a teaser of house-cured lamb pastrami topped with an array of pickled vegetables.
Beginning with a well-balanced and striking dish, course one offered Artichoke and Lamb rack Tartare, seasoned creatively with untraditional accouterments such as beet-poached egg yolk, a well-roasted seasoned lamb rib bone, and harissa aioli.
Guests were delighted by course two, a lamb ragout Chitarra Pasta – a fresh pasta cut on guitar like strings – topped with an inspired use of a sheep’s milk cheese and mint panzanella crumb. Flavor and texture were highlighted in this successful dish.
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A dramatic presentation followed with a palate cleansing lamb consommé poured at table over seasonal morels, spring onions and rhubarb jello.
Brightening things up, course four was a vibrant Smoked-Lamb-Ham Snap Pea Salad. The unexpected placing of a white Gruner Veltliner in the middle of the courses was a brilliant and winning combination.
Course five took everyone by surprise as it was served in a playful take-out box in a spin on ‘nuggets’. The crunchy yet creamy lamb nuggets were complimented with ‘Fergus Henderson’s sauce’, topped with black truffle and foie gras flakes.
One of the tastiest dishes of the evening was course six, Mussels and Crispy Lamb Belly served in a spicy chipotle and coconut milk broth, with perfectly charred house-made bread for which Meat and Cheese is becoming renowned.
Course seven brought a creatively presented Shwarma board , which featured tender roasted lamb cheek, merguez sausage, and homemade pita. Served with traditional sides, curried lentils, and fried shishito peppers, the abundant array pleased everyone’s palate.
The evening came to a pleasant end with a deconstructed desert showcasing Sheep’s Milk Biscuits, green strawberry and rhubarb compote with lamb yogurt granitea and Nocciola merengue, paired with a lovely glass of Nocino Della Christina, a very unique walnut liqueur.
For those of you who missed this first of many dinners, there is good news! Call, email or stop by to sign up for notifications, and be first on the list to join the next ‘nose to tail’ dinner. Meat and Cheese is open 11am-10pm daily. Come in for lunch or dinner to experience all Meat and Cheese Restaurant and Farm Shop has to offer.
by Becky Steere
contributing writer
May 2015
Meat and Cheese Restaurant and Farm Shop
319 E. Hopkins
Aspen, CO 81611
970.710.7120
info@MeatandCheeseAspen.com