Today Ed (from Yuma) wants to share a meal with mmm-yoso readers that he shared on a recent trip to Denver. Tomorrow if Kirk doesn't post, Cathy will. So stay tuned.
One place that Jane insisted we had to try for dinner was her longtime favorite, Café Brazil:
The several rooms were pleasant and unpretentious with a diverse clientele and pleasant Brazilian music that set the mood:
I'm sure they serve beer and probably wine, but Café Brazil has a "rum room," serves around 75 different varieties of rum, and provides list of yummy sounding rum cocktails on the menu. So I decided on a mojito:
Wow! This mojito was tasty and powerful. The sweet/sour flavors were nicely balanced with the taste of mint predominant.
Jane chose a caipirinha, a Brazilian specialty cocktail (the unofficial cocktail of the 2016 Rio Olympics, they say) made with sugar, lime, and a sizable amount of cachaça (sugarcane liquor):
It was also quite good. I guess I had expected something sweet, but the drink had a nice complexity and depth of flavor. A good start to the meal.
Since it was my first time looking over the menu, we decided to start with an appetizer; we picked fried bananas:
These little banana balls were perfectly fried and had a crunchy crisp exterior wrapped around a warm gooey banana center. Good as they were, we kind of wished we had ordered them as a dessert. They did, however, keep us from being hungry for sure.
Our server placed these salsas in the middle of the table:
On the left is a deeply flavored malaqueta pepper salsa, very tasty without being too fiery. On the right a Brazilian style pico de gallo, with red peppers and pickled onions.
Those condiments complemented our small bowls of flavorful black bean soup:
I liked the soup. While not creamy, the soup had a pleasant smokiness in the background and a bright spiciness upfront.
We also received a bread basket:
The breads were a reflection of the cuisine – these were not European-style baguettes, but breads that seemed at home in tropical and subtropical America – earthy flavored lightly sweet breads with mixed whole grains, nuts, and bits of fruit.
We had had some difficulties choosing our entrées – most of the choices looked good. I was severely tempted by the varieties of feijoada (the national dish of Brazil), but in the end we decided to focus on seafood.
I got the moqueca de peixe, a seafood stew in a coconut milk gravy over rice: .
The shrimp were large and of excellent quality. Underneath them, on the left side of the picture, is one of the two large sea scallops in the dish. On the right side is one of the two pieces of bacalhau. The scallops were fine and I was impressed by the preparation of the salt cod. The rice underneath brought together the seafood flavors with the slightly sweet touch of creamy ginger garlic coconut milk.
Jane received La Caleña, a different seafood stew on rice:
From where I was sitting, the entrée looked like a small fortress with red pepper walls and battlements composed of carrot sticks and zucchini wedges as if to protect the large shrimp and scallops within.
So I also took a picture from above:
The spicy broth and rice had tomato and seafood flavors. The red peppers and zucchinis were perfectly cooked – tender but firm. And they took on some of the flavors of the sauce. I thought a couple of the carrots were a little underdone though.
We traded plates back and forth and generally agreed it was a good dinner. Café Brazil did well. I am obviously no expert on Brazilian cuisine, but almost everything tasted great, the ambience and service were fine, and I would love to go back and try more of the menu. I can see why this spot is a local favorite.
While Ed (from Yuma) posts about eating on vacation today, Cathy and Kirk are busy. The world is like that.
You don't need a weatherman to know that July and August are good times for Yumans to go on vacation, so I flew to the Denver area to see an old friend and cool off for a few days. The focus of the visit was not gastronomy, but Jane wanted me to try some of her longtime favorites. Who was I to complain about that? And she let me bring my camera, hence this post.
This teahouse is one of the most unusual spots I've ever posted about. A gift from Dushanbe in Tajikistan to sister city Boulder, Colorado, it even has its own Wikipedia page.
The building was originally constructed in Tajikistan (with no power tools), disassembled, and sent to Boulder where it took about 10 years to find a proper location, secure funding, and reassemble it. The distinctive interior – walls, ceilings, columns – all display wonderfully carved and painted wood surfaces:
Though they serve lunches, dinners, and even high tea (if ordered in advance), we just dropped in for a little pick me up. Jane enjoyed her chilled hibiscus tea:
and I had a pot of superior grade Dragonwell:
Loved the egg timer tea timer: We enjoyed the beverages and the ambience.
As Jane explained, The Med has become a very popular dining spot in Boulder and has expanded over the years so that it stretches from that corner all the way back to its entrance:
We were no sooner seated at our table when a basket of truly excellent bread arrived. I really enjoyed the sourdough – nice crust, nice crumb, nice flavor – but the olive bread was good as well:
We decided to focus on tapas. The menu offered around a dozen cold choices and 20 warm, generally priced around $5. We tried to order a variety, selecting three of each.
The Escabeche arrived first:
It was an interesting approach. The yellowfin had been combined with a lot of avocado, mild green chilies, and pico de gallo and some citrus and the combination placed atop a small tumulus of cucumber strips. While certainly okay, I thought it lacked pizzazz. I expected a more assertive citrus flavor, and the cucumber strips just didn't seem to work together with the rest of the dish.
The roasted beets arrived next:
This was a very attractive plate – the golden beets contrasted nicely with the pickled onions, chevre, micro greens, and fried capers. Overall, a pleasant beet salad. Beety.
The bruschetta was enjoyable:
The toasty slices of excellent bread were spread with a white bean paste and topped off with an artichoke tapenade. A nice range of flavors and textures. Very Mediterranean.
The pastillas were the first warm tapas served:
The pan fried flaky filo crust was wrapped around a curry flavored interior of chicken, vegetables, pinenuts, and raisins. Then the savory little pastries were dusted with cinnamon and powdered sugar. Cut into, a pastilla looked like this:
Different and distinctive flavor/texture range.
Our favorite item of the evening was the grilled polenta topped with a wild mushroom ragout:
The julienned vegetables – carrots, turnips, and scallions – provided nice contrast to the colors and textures of the polenta and mushroom sauce. Even though the shrooms look more domestic than wild, the ragout had overtones of porcini, and the polenta was crispy creamy.
Our last tapas were gambas, griddled shrimp:
This was a classic version. The shrimp were firm and flavorful. A squeeze of lemon and the parsley/scallion salsa provided accents. This was about the shrimp.
I had a glass or two of a pleasant Rioja rosé and Jane chose a Pinot Noir. The restaurant seemed lively with a lot of younger folks, and our server Henry was helpful and personable. We had a very good time.