I have the inside scoop, I am the first person to try a new menu. Today, I am a VIP invited to taste the new Seasons summer menu before anyone else…in the world. Impressive… more like delicious. If you ever get the opportunity to participate in a chef’s preview menu tasting –clear your calendar and be there.
Seasons Rotisserie & Grill Head Chef Dave Stuart, Sous Chef Neal Drysdale and owners Karen and Wayne Barger unveiled their summer menu and I was invited to attend. Perched on my bar stool, I listened to Chef Stewart vividly describe each item on the summer menu. It’s seduction–a sexy summer menu featuring succulent fruits, locally raised meats, artisan breads, fresh cheeses and inspired wine pairings. The descriptions were enticing and conjured images of feasts, bountiful gardens, wine harvests and luscious ingredients.
With each intriguing menu explanation, we sampled items that showcased the best of local and regional produce, hand made butters, secret sausage recipes and full-flavor, gluten-free options. The tried and true Seasons favorites remain on the menu, however summer’s fresh ingredients invite delicious new appetizers like Chicken Liver Mousse with Colorado cherries and fresh Brioche, Tequila Lime Shrimp prepared roasted Poblanos.
Summer entrees include summer Tomato Tagliatelle with handmade noodles and heirloom tomatoes, Giant Pork Meatball… giant in savory flavor and size, Free Range Chicken Breast Saltimbocca–a classic that will jump in your mouth. New lunch additions include: Ginger Chicken Salad, Neal’s Chipolata Pork Sausage and the retro Grilled Cheese Sandwich on homemade Brioche.
Chocolate lovers should start their dining experience with the Black Forest Cake–fresh cherries, rich Devils-food style cake, maraschino-scented whipped cream. Seasons continues its award winning wine list tradition and offers excellent pairs for each course. Welcome to Summer dining, and I had the first taste.