Photo by Matt McDonald
Duck Confit, Earl Grey, and Absinthe Drops—these three will unite with many more singular dishes and drinks on Tuesday, March 29 for the next Denver Grub Club, French edition. But this isn’t the stuffy French that for many brings to mind snooty servers, cloying romance, and potentially lethal doses of butter.
This is approachable mussels and frites. DIY duck confit. A social, unforgettable absinthe drip experience. French beer from Diebolt Brewing. And plus, plus, plus, as they’d say in Paris. This is Bistro Vendôme {1420 Larimer Street; 303.825.3232}, and Chef Jennifer Jasinski, after all.
Here are 6 things you’ll find at the Bistro Vendôme Denver Grub Club on March 29 that will revolutionize your perception of French cuisine:
1. Cheeses stinky and pleasantly fragrant alike
It’s not all about the stink—though if the Limburgers and Valdeons are your jam, they’ll be there, too. Bistro Vendôme has invited the Truffle Cheese Shop to introduce guests to a smorgasboard of cheeses, all paired with Grateful Bread pain d’epis and white wine.
The Thyme Hop will herald a night of sips and supper (Photo by Matt McDonald)
2. A whole new world of gin
For your welcome cocktail, you’ll enjoy the Thyme Hop made with Nolet’s gin, which impresses gin drinkers and woos gin-haters alike with its subtle juniper presence and captivating floral flavor. Since 1691, Nolet’s has been fine-tuning gin-making and Bar Manager Nate Spear’s cocktail lets this liquid perfection shine with St-Germain, Teakoe Lakewood Lemongrass tea syrup, and a splash of Champagne.
3. Crêpes on fire!
This Crêpe Suzette is on fire, literally, as Pastry Chef Eric Dale will be on hand to serve the über-thin pancakes with a vodka-pineapple tea sauce, flambéed. Part show, part dinner course.
Steak Tartare at Bistro Vendôme (Photo by Marc Piscotty)
4. Tea-infused aïoli, P.E.I. mussels, crème brûlée, and plus
In true Grub Club fashion, the BV chef and bar teams infuse many elements of your meal with Teakoe teas. Hello, Steak Tartare with black tea aïoli and quail egg! Who says French chefs aren’t willing to shake up tradition? Chef de Cuisine Adam Branz will be on hand to explain how he did it. And while we’re on the topic, here’s the all-star team behind Bistro Vendôme, all of whom are on our DO Chef Panel:
5. Absinthe-black tea drip
The green fairy. Guillotine of the soul. Beverage of choice for artists and Bohemians. Lore about absinthe stretches far and deep. Bistro Vendôme will explore the history of this scandalous spirit as you sample a classic absinthe drip with a black tea ice cube.
Duck Confit at Bistro Vendôme (Photo by Marc Piscotty)
6. DIY duck confit
Want to blow your dinner guests away? Serve them duck confit. It might seem an intimidating dish, but Chef Jorel Pierce will be teaching an express “Duck Confit 101,” before serving it. And at the end of the night, you’ll even receive a Mason jar of duck fat, spices, and a recipe in your goodie bag. All you’ll need to buy to make it at home is the protein of your choice.
And that’s just the beginning. Bistro Vendôme is closing its doors to the public for this rare occasion, so you’ll be able to explore the space in full, from the indoor French “patio” with strung lighting, to the intimate wine room, to the Bohemian bar. You’ll meet the talented faces behind the restaurant’s acclaimed cuisine and discover a side of French cuisine not often seen.
Purchase tickets for the Bistro Vendôme Denver Grub Club before they sell out here: diningout.com/denverboulder/events/denver-grub-club-dinner-bistro-vendome
By Maya Silver | Editor
The post What Do Duck Confit, Earl Grey, and Absinthe Drips Have in Common? appeared first on DiningOut Denver/Boulder.