Thyme Out

The bright green from the arugula and the red from the tomatoes create a lovely palate. Fennel adds a note of licorice-like perfume to the broth. Serve with crusty baguettes and butter for an easy and elegant meal.

Pairing Suggestion: A dry white Riesling complements the spice from the red pepper. We enjoyed it with a 2006 Snow White Riesling from Snow Farm Vineyards. Or, a very lightly oaked chardonnay works nicely with the butter in the broth and bread.

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The early evening breeze tempers the heat from the afternoon sun. The light shifts from bright to golden, and the mountainside glows greener than I ever remember—a reward for enduring all those days of pounding rain.

This spectacular mountain-scape serves as a backdrop for Pascal and Reese, our chefs for the evening – here to share their grilling secrets. Everything Pascal says is charming. His French accent and animated style entertain the eclectic group gathered on the patio.  Reese, the notable Chef de Cuisine, plays a perfect straight man to Pascal’s humor. Reese raises an eyebrow to one of Pascal’s comments and the guests respond with a giggle.

While we listen raptly to Pascal describe how to repair a “broken” Bernaise sauce, a local wine distributor circles among us pouring tasting glasses of excellent pairings for the trout and halibut that Reese is preparing.  [I failed to get the names of the wines, but I will update you as soon as I find out what they were]. As the glasses are filled and refilled we become more animated, begin chatting with one another and asking about seasonings and grilling techniques.

I am here to present our freshly ground organic spices and to learn how Pascal and Reese use them to create their marvelous meals. We have a small gift of spices for each of the guests and they respond enthusiastically; pleased to know they can order them on line;  amazed at the vibrancy of their flavors and aromas.

In one short class, we grilled halibut and prepared trout en papillote, Bernaise sauce, beurre blanc sauce, gribiche sauce, and my favorite, watermelon salsa. What a charming and educational evening.

Good news, there are more classes to come. Pascal and Reese are hosting three more grilling nights throughout the summer. So, if you are in Beaver Creek on July 25th, August 8th, or August 22nd, stop by the 8100 Mountainside Bar and Grill in the Park Hyatt and enjoy the fruits of Pascal’s and Reese’s labor. The demonstration starts at 4:30. Be sure to come early to grab a seat under an umbrella near the grill. Sample their delectable morsels and sip expertly chosen wine pairings, while picking up great culinary tips in an idyllic setting.

Hold the mayo for this tuna salad. You won’t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.

Ingredients

• 1 teaspoon Dijon mustard
• juice of 1/2 lemon
• 1 teaspoon olive oil
• 1 teaspoon organic herbes provencal
• 1 stalk celery, minced
• 1/2 small onion minced
• handfull of grape tomatoes, chopped
• 2 Tablespoons chopped fresh parsley
• 1 5 oz can of chunk light tuna packed in water

Directions

1. Drain water from tuna and mix in the rest of the ingredients; season with salt and pepper (though you probably won’t need any).

Our special Organic Lemon·Anise Rub transforms the lowly can of salmon into delightful delicacies. Top with homemade tartar sauce.

Ingredients:

FOR SALMON CROQUETTES

• 2 Tablespoons butter
• 1 Tablespoon canola or safflower oil
• 1 red pepper, diced
• 1 can pink salmon
• 1 cup panko (Japanese style bread crumbs; look in Asian section of supermarket)
• 1 egg
• 1/2 teaspoon fine sea salt
• 2 teaspoons Organic Lemon·Anise Rub seafood blend
• zest and juice of one large lemon
• second lemon for squeezing on top

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This rub is custom blended for the Chef de Cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek. The restaurant sits at the base of Beaver Creek and the bar has a fabulous view of the ski mountain. They grill the salmon on a wood fired grill and it tastes absolutely fabulous.

Ingredients

• 2 6-oz salmon steaks
• 1 Tablespoon Smith & Truslow Organic Lemon·Anise Rub
• 1 Tablespoon grape seed or olive oil
• 1 Tablespoon butter
• lemon wedges

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This has become one of my more popular “apps”. It delivers a little kick, (and tastes like it takes more time to prepare than it does).

Ingredients:

12 large sea scallops (about 1 lb)
6 Tablespoon dark brown sugar
3/4 Tablespoon organic ground cayenne
1/2 Tablespoon organic curry powder
12 bacon slices (about 3/4 lb)
24 wooden toothpicks

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This recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Chicken Soup with Vermicelli.

My nephew Craig and I used to make this gumbo – there is a lot of chopping and stirring, so its definitely a two cook recipe. It takes a while for the roux, so open a good bottle of wine before you start. It makes a lot – 10-12 servings. Since it tastes even better the next day, I aways make the full recipe. Leftovers freeze well.

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“If you ever see that red steelhead trout at the market, buy it, ” said my friend Holly. “It’s fabulous.” One weekend it appeared at the market. On Monday we compared notes. I broiled it with lemon, soy sauce, rice vinegar and fresh grated ginger. She poached it in Memmi sauce, a Japanese noodle soup base. Both versions reportedly delicious. Next time the steelhead made an appearance, I combined the two recipes. The maple syrup glaze at the end – her idea, and a stroke of inspiration that elevates this creation to the Steelhead Hall of Fame.

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I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it’s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The “Papillote” keeps the fish moist and flavorful. Not only is it easy, it creates a beautiful presentation.

Ingredients

• 1 trout fillet
• 1 zucchinni
• 1 tomatoe
• 1 lemon
• 3 baby artichokes
• white wine
• olive oil
• salt and pepper to taste

Directions

1. Slice tomato, zucchini and lemon. Place on hot oiled grill and turn once grill marked.
2. On a piece of aluminum foil, layer vegetables in shingles.
3. Place trout over vegetables.
4. Drizzle with olive oil, white wine, and salt and pepper.
5. Place blanced baby artichokes over the top.
6. Fold pouch closed, turning edges over three times to creat a tight seal.
7. Cook over medium heat until pouch poofs up and holds firm (about 10 minutes).
8. Slice open and serve in foil.