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Heather's Dish

Uncategorized

Project Food Blog Challenge #3: A Brewery-Inspired Feast

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I live in beautiful, AMAZING Colorado, and there’s not a thing I would change about that.  I’ve made no secret of the fact that I love breweries, dark beer, pub food, and the culture that comes along with that.  So when I found out that I had the chance to host a Luxury Dinner Party for Foodbuzz’s Project Food Blog, I immediately thought about the things that I love about where I live.  As if it’s not enough that I live minutes from where the following photograph was taken, I also get to partake in fresh microbrewery beer whenever I want.  You can say it:  I’m spoiled.  And I thank God every day that I am! 🙂

You see, in Colorado we start cooking for a dinner party at 10am.  And of course we start with dessert first.  Chocolate Stout Cake to be exact!

I’d be lying if I said I didn’t sample some of the leftover Guinness I used for the cake.  At 10am.  Hey, it was just a sip…and with 12 hours of cooking, cleaning, and entertaining ahead of me I think I needed it!

There were dressings to be made…

…cakes to start assembling…

…onions to be VERY thinly sliced…

…ground bison meat to be photographed…

…centerpieces to be made…

…and filled with beans…

…and candles to be lit.  Because here in Colorado we love to improvise and use things that are beautiful because of the simplicity.

More beer (you’ll see why when you see the menu below!) was photographed…

…the table was set and the fire was a’burning…

…and Nate and I practiced taking pictures of me serving the cake…

…way more times than necessary, but that’s what happens when you’re married to a photographer 🙂

We kept it small by having our good friends Stephanie and Justin over…

No picky eaters allowed!

With a menu based around beer, you know there were quite a few laughs…

…often about inappropriate things…

…because that’s just how I roll.

Sorry for the lack of pictures of Nate…he was playing paparazzi all night!

Obviously we had to have fire…and I’d be lying if I said I didn’t smell like campfire still.  Hey, don’t judge me… 🙂

So yes, the dinner was amazing.  It was brewery food done right, and by done right I mean it will knock you on your behind with how good it was!

Here are the courses:

  • Appetizer:  Soft Pretzels with a Zesty Beer Cheese Dipping Sauce
  • Salad Course: Fall Harvest Salad with Oven-Roasted Butternut Squash, Toasted Walnuts, Dried Cranberries, and a Sweet Onion Vinaigrette
  • Main Course:  Cast-Iron Bison Burgers with Gorgonzola, Beer-Braised Onions, and Bacon.  Served Open-Face on Grilled Beer Bread smeared with Roasted Garlic Honey Sauce
  • Side:  Pomme Frites served with a Chipotle-Lime Aioli
  • Dessert:  Chocolate Stout Cake with Homemade Strawberry Jam and Ganache.  Served on a bed of Fresh Berry Puree

Are you drooling yet?

For the pretzels, I used Alton Brown’s recipe.  With a luxury dinner party there’s no room for error!  The cheese sauce though?  That’s my baby!

ZESTY BEER CHEESE DIPPING SAUCE

  • 1/2 onion, chopped
  • 1/2 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup beer (I used Boulder Beer‘s Hoppy Boy)
  • 1 cup 2% milk
  • 3 cups sharp cheddar cheese
  • 1/2 Tbsp Worchestershire sauce
  • 1 tsp ground mustard
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper

In a heavy-bottomed saucepan melt the butter.  Saute onions, peppers, and garlic until tender.  Sprinkle flour on top, and stir well to combine.  Slowly stir in the beer and milk until no flour is remaining on the vegetables.  Bring to a simmer and let the mixture thicken for 5-6 minutes.  Remove from the heat and stir in the spices, Worchestershire, and cheese until the cheese is completely melted.  Serve hot with baked pretzels straight out of the oven and you’re sure to see your guests’ eyes roll back in their heads.  In a good way 🙂

Even though there’s rarely beer in salads (that would be weird, right?), I still love trying the ones at local breweries.  They always feature fresh, local, seasonal ingredients and change with the season…what more could you ask for?  So when it came time to plan the salad course, I knew exactly what I wanted to feature in it.  The combination 0f flavors is incredible!

FALL HARVEST SALAD WITH SWEET ONION VINAIGRETTE

  • 4 cups mixed lettuce
  • 1 small butternut squash
  • 1/2 cup dried cranberries
  • 1/2 cup toasted walnuts
  • 1/2 tsp each of salt, pepper, and garlic powder
  • 1 Tbsp olive oil
  • Sweet Onion Vinaigrette, recipe found here

Preheat oven to 400.  Peel, seed, and cube the butternut squash.  Toss with olive oil, salt, pepper, and garlic powder.  Spray a baking sheet with non-stick spray and spread the cubes of squash around so none are overlapping or touching.  Roast at 400 for 10 minutes, stir the cubes around, and roast another 10 minutes.  Let cool completely before adding to the salad.  To assemble, create a bed of lettuce on a plate.  Sprinkle the walnuts and dried cranberries on top.  Arrange the cooled squash around the lettuce.  Top with sweet onion vinaigrette (or serve on the side).  It’s the perfect fall salad and great for cleansing the palate for the next course!

One of my favorite things to order at the local breweries is a burger.  They’re always fresh, always perfectly cooked, and always taste perfect.  One of the things I think is very important when cooking burgers is to not pump the meat mixture full of spices.  Good, high-quality meat tastes incredible with a little salt added to it.  That’s it.  Let the meat do the talking and you’ll see that it’s the perfect vehicle for other great ingredients!   CAST-IRON BISON BURGERS WITH GORGONZOLA, BEER-BRAISED ONIONS, AND BACON

  • 1 lb ground bison meat (this is for 4 people, so increase the quantity accordingly)
  • 2 Tbsp butter, cut into small pieces
  • 1/4 cup plain breadcrumbs
  • 1 Tbsp salt, divided
  • Gorgonzola cheese
  • Bacon, cooked to crisp
  • Beer-Braised Onions, recipe below
  • Roasted Garlic Honey Sauce, recipe below

In a bowl combine the bison meet, butter, and breadcrumbs.  Guys, get those hands in there and mix that up!  You want everything to be fully incorporated.  Also, since I’m sure you’re wondering, the reason I use a little butter and breadcrumbs here is because the bison meat is so lean that you need a little fat to make it juicy.  And the breadcrumbs help soak up that juice so that it stays inside the meat.  I promise, a little butter and breadcrumbs go a long way in preserving the juiciness of the burger!  Form the meat mixture into 4 patties.  Sprinkle both sides with salt.  Heat a cast-iron skillet (a regular one would work just fine but cast iron makes the best crust and has the most even temperature) over medium-low heat.  Drizzle a little olive oil (~1/2 Tbsp) over the surface.  Press each burger into the pan.  Cover the pan with a sheet of foil and cook for 5 minutes on each side.  In the last minute of cooking, add the Gorgonzola and let the cheese start to melt.  Serve on top of grilled beer bread (recipe here) that’s been smeared with a Roasted Garlic Honey sauce.  Top with Beer-Braised Onions and bacon.

BEER-BRAISED ONIONS

  • 2 large onions, halved and sliced very VERY thin
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 cup lager beer
  • salt and pepper to taste

In a non-stick pan with a lid, melt the olive oil and butter together over medium heat.  Add the sliced onions (make sure you separate the slices) and stir til all onions are coated with a little bit of the fat.  Turn the heat to low, cover with the lid, and cook for 1 hour, stirring twice.  After an hour, remove the lid and increase the heat to medium high.  You want the liquid in the pan to evaporate and for the onions to start turning a golden brown.  Deglaze the pan with the beer, and continue to cook the onions until all of the liquid has evaporated.  Season to taste with salt and pepper (but remember you’ll be serving these atop a salty bison burger and under some bacon, so don’t get too liberal!).

ROASTED GARLIC HONEY SAUCE

  • 1 bulb garlic
  • 1 Tbsp olive oil
  • 2 Tbsp honey
  • 1/4 tsp salt

First things first, you need to start with a cold oven.  Take the bulb of garlic and slice off the top 1/3 of the bulb.  You want all of the tops of the cloves to be exposed, and you want it to stay together as best you can.  Place in the center of a 12″ x 12″ piece of foil.  Drizzle with olive oil so that each clove is covered (use your fingers if you need to!).  Fold the foil very loosely around the garlic so that there are no holes.  Place on a baking sheet in the oven.  Turn the oven on to 300 and let the garlic roast for 40 minutes.  You want the cloves to be soft and almost translucent, but not browned.  Let the garlic cool before handling.  When the garlic is cool, squeeze the cloves out onto a plate.  Sprinkle with salt and, using the back of a fork, smash the cloves until it forms a paste.  Pour the honey on top and mix until it’s all combined.  The best way to spread this is to slightly heat the mixture (microwave on 50% power for 30 seconds) before spreading it on the grilled bread.  You’ll be glad you did!

Now really, what burger would be complete without a side of fries?  But not just an fries, pomme frites – very thinly sliced potatoes that are deep-fried TWICE and served with a Chipotle-Lime Aioli.  Um, I’ll take 2,000 please and thank you.

POMME FRITES WITH CHIPOTLE-LIME AIOLI

  • 4 large Russet potatoes, cleaned and peeled
  • 2 quarts peanut oil
  • salt
  • Chipotle-Lime Aioli, recipe below

This is by far the thing that took the longest to make.  It’s such a detailed process to get the perfect fry!  First, after you wash and peel all of the potatoes, you have to slice off the ends and discard them.  You want every.single.fry to be as close to the same size as possible for more even cooking, and if you have tapered ends those are just going to burn.  Then slice the potatoes into 1/4-inch-wide fries.  Soak in cold water.  You need to change the water 3-4 times until it’s clear, then let it soak for an hour.  Drain and let the sliced potatoes dry on a bed of paper towels.  If the potatoes are wet at all it will mess up the frying part, so it’s very important they’re as dry as possible.  Mine sat out in the kitchen for 2 hours before I did the first fry just to be safe.  When it’s time to do the first fry, heat the oil in a heavy-bottomed pot to 320 degrees.  I used my broken candy thermometer and estimated when it had reached the correct temperature.  Fry them in batches for 5 minutes at a time, draining them on dry paper towels.  Let them sit for about 20 minutes before doing the second fry.  This time heat the oil to 375 degrees.  Again, frying in batches, fry the potatoes a second time until they are are golden brown and crispy, about 2-3 minutes.  Drain on dry paper towels and season liberally with salt.  Serve hot with Chipotle-Lime Aioli.

CHIPOTLE-LIME AIOLI (inspired by this recipe)

  • 3 cloves garlic, peeled
  • pinch of salt
  • 2 egg yolks at room temperature
  • 1 Tbsp lime juice
  • 1 cup olive oil
  • 2 chipotle pepper in adobo, roughly chopped

In a food processor, process the garlic and salt for 20 seconds.  Add the egg yolks and lime juice and process until well combined.  With the processor on low, slowly stream in the olive oil.  You want this to be an almost mayonnaise-like consistency.  Once the aioli comes together, add the chipotle peppers and process until there are no chunks of pepper left.  Serve alongside the fries for dipping!

Y’all, after all that food (and we did tapas-sized portions!) you’d think we’d be too full for dessert.

Oh, wait.  That never happens.  You just can’t be too full for dessert.

Especially when dessert is a Chocolate Stout Cake that’s amped up with homemade strawberry jam and fresh berry puree!  For the cake I used this recipe, but decided to get a little crazy and get a few more uses out of summer’s last berries.  Also, you’ll notice that the recipe says that the cake should technically be 3 layers high.  And this one is only two layers high.  Apparently a sip of Guinness in the morning leads me to do crazy things like drop a hot cake layer on the floor of my kitchen. Oops 🙂

Anyway, follow the instructions to a ‘T’ on the recipe, but as the cakes are cooling very carefully slice off the tops.  This makes for even layers and also allows the jam to soak into the cake, keeping it moist and flavorful.  Heat the jam (I used about 1 cup) for a few seconds in the microwave.  Spoon 1/2 of the jam on top of 2 of the layers (this is assuming you haven’t followed my lead and dropped one on the floor), and spread over the cut portion so that it will soak in while the cake is still warm.  When the cake has cooled, frost as directed with the ganache.  You’ll want to do this several hours in advance so that the cake has time to sit and let the flavors marry and the ganache hardens a little.  Serve on top of fresh berry puree, recipe below.

FRESH BERRY PUREE

  • 1 pint strawberries, rinsed and the tops cut off
  • 1/2 cup frozen raspberries (or fresh)
  • 1/3 cup sugar

In a food processor, process the berries until completely pureed.  Add the sugar and process for another 60 seconds to fully allow the sugar to dissolve into the sauce.  Pass the puree through a strainer to get rid of as many seeds as possible (you might have to use a spoon to stir it around a bit).  When you’re ready to serve the cake, create a bed of the puree or just drizzle on top.  It’s the perfect compliment to the jam in the middle of the layers and adds another dimension of incredible flavor.

So what does one do after all of this?  Besides die and go to foodie heaven?

I think the answer is obvious:  take a food-coma nap in front of the TV.

_____________________________________________________________

I would love to go on to Round 4 of Project Food Blog!  If you like what you see and want a FABULOUSLY photographed instructional recipe for next week, please vote for me!  Voting starts tomorrow, October4, and goes through Wednesday, October 6.  You guys are the reason I love what I do!

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Comments

  1. onlinepastrychef says

    October 7, 2010 at 4:25 pm

    I think I’m in love! Love the bean/candle guys–too cute! Looks like you had a great time, and all the food sounds wonderful. I made pretzels as part of my offering as well:)

    Beer is a wonderful ingredients; you incorporated it beautifully. You certainly have one of my votes.

    Reply
  2. marla {family fresh cooking} says

    October 7, 2010 at 5:44 am

    Of course you have my vote! Everything you created on this menu looks amazing. LOVE Colorado-the most inspiring place. We go to Telluride a few times a year-where are you guys?

    Reply
    • Heather says

      October 7, 2010 at 8:00 am

      we live in the denver/boulder area, right near a TON of really great breweries!

      Reply
  3. Jen@Twenty-Something and Starving says

    October 6, 2010 at 6:22 pm

    So funny story. …I don’t drink beer, but I love to cook with beer. I love beer cheese. And I would like you to be my new best friend. Seriously. This all looks insane. Here’s hoping we both make it to round 4!

    Reply
  4. ediblecville says

    October 6, 2010 at 6:01 pm

    Hail to the yeaaaah! Finally, a dinner party I’d be *eager* to attend! Colorado beer is gud. Very very gud. Cheers girl, you got my vote, hope we both make it through! 😀 https://bit.ly/cNNCrR

    Reply
  5. Amelia Z Tasty Life says

    October 6, 2010 at 1:23 pm

    I like the bean candles and nice photos. Voted.

    (see my entry here: https://www.foodbuzz.com/project_food_blog/challenges/3/view/1094)

    Reply
  6. Natalie says

    October 6, 2010 at 11:16 am

    looks so good. voted for you! hope we both move forward. 🙂

    https://www.foodbuzz.com/project_food_blog/challenges/3/view/1080

    Reply
  7. Marija says

    October 6, 2010 at 2:43 am

    Beautiful!

    You got my vote!

    Reply
  8. Jessica says

    October 5, 2010 at 9:25 pm

    Everything looks delicious! Hope we both make it to the next round! 🙂 You have my vote!

    Reply
  9. Shannon says

    October 5, 2010 at 2:27 pm

    What a fabulous meal, you’ve got my vote!

    Reply
  10. Marissa says

    October 5, 2010 at 12:49 pm

    Heather,

    I’ve been a lurker of your blog for a while and this post has finally gotten me to comment. What an amazing, amazing meal!!! My husband and I love this type of food…I’m totally going to steal your menu for a special surprise dinner night for him. He will absolutely love it!!

    Also, your menu and party is the best post yet for Project Food Blog. After reading I immediately went to the FoodBuzz site, registered, and voted for you. There’s not another entry I’ve seen that deserves to go to the next round more than yours.

    Reply
  11. Kim in MD says

    October 5, 2010 at 5:37 am

    I should not have read this post before breakfast…now I am craving beer in food before 9:00a.m.! 🙂 You really created one amazing dinner, Heather! It looks like you had so much fun!

    I love the decor…especially the mason jars with the votive candles! So cute!

    Reply
  12. Dwane says

    October 4, 2010 at 9:40 pm

    You had me with the second photo…Guinness.

    Reply
  13. Katrina says

    October 4, 2010 at 5:48 pm

    I HAVE to keep voting for you! You’re one my favorite Colorado bloggers. Not only that, but your party looks FANTASTIC!

    Reply
  14. Meseidy says

    October 4, 2010 at 2:05 pm

    So simple and beautiful! Hope to see you in the next round.

    Reply
  15. Daniel says

    October 4, 2010 at 1:13 pm

    I just ate lunch and after reading this I’m hungry all over AGAIN! thanks a lot Heather.

    Reply
  16. Whit @ Amuse Bouche says

    October 4, 2010 at 12:49 pm

    heres the deal. i think we should be friends. See, i also, love microbreweries, mountains, and innapprop. jokes.

    🙂 Congrats on a great dinner!!

    https://whitneysamusebouche.blogspot.com/

    Whit

    Reply
  17. lpskins says

    October 4, 2010 at 12:08 pm

    i cannot imagine making such an extraordinary meal. yum. and i love your bean candles.

    Reply
  18. croquecamille says

    October 4, 2010 at 11:41 am

    Looks like a great time! I love the beer-cheese dipping sauce, and am so jealous that you live in the land of microbrew! (It’s one of the things I miss most about the USA.) Voted for you.

    Reply
  19. Saltyseattle says

    October 4, 2010 at 10:48 am

    After all that delish beer I bet you had an amazing night- wink wink! You do a great job painting a scene- wish I was there. Voted:)

    Reply
    • Heather says

      October 4, 2010 at 11:32 am

      and you know i voted for you 🙂

      Reply
  20. rebecca says

    October 4, 2010 at 10:24 am

    looks amazing!

    Reply
  21. LiveForTheRun says

    October 4, 2010 at 8:37 am

    I think I’m full just from looking at all the beautiful photos! What an amazing party, your cake turned out perrrrfect. Seriously, looks like a terrific time.

    Reply
  22. Marie-Sophie says

    October 4, 2010 at 7:15 am

    I would eat TONS of every single item on the menu right NOW !! 🙂

    Reply
  23. RhodeyGirl says

    October 4, 2010 at 6:48 am

    You have my vote!

    Reply
    • Heather says

      October 4, 2010 at 11:33 am

      you definitely have mine too 🙂

      Reply
  24. heather @ he cooks she cooks says

    October 4, 2010 at 6:29 am

    This looked like LOTS of fun and that is what it is all about right? You have my vote!

    Reply
  25. Emily says

    October 4, 2010 at 6:27 am

    yumyumyum!! I love that everything is simple and fresh. The pretzels look incredible, and the dinner was refined but not crazy fancy so your guests could be at ease. Great job!

    Reply
  26. Lauren says

    October 4, 2010 at 4:02 am

    Incredible!!! You have my vote! 🙂 Welcome to round 4 love. 🙂

    Reply
  27. KeepItSweet says

    October 4, 2010 at 3:30 am

    everything looks amazing, especially those pretzels:-) love your idea for decorations!

    Reply
  28. Tabitha (From Single to Married) says

    October 4, 2010 at 3:08 am

    What fantastic pictures – and the food looks yummy too! 🙂

    Reply
  29. Mads says

    October 3, 2010 at 10:26 pm

    What a crafty centerpiece idea!

    I rarely host dinner parties due to cost, but I don’t know how you could go wrong with beer, cheese, and meat.

    Win win win!

    Reply
  30. Carrie says

    October 3, 2010 at 9:57 pm

    I just want you to know that I really enjoyed this post. I’m totally jealous of that dinner, the burgers, cake, and pretzels topping the list. And the centerpieces. You’re friends are really lucky!

    Reply
    • Heather says

      October 4, 2010 at 11:31 am

      thank you so much!

      Reply
  31. Joslyn @ missfitbliss says

    October 3, 2010 at 9:25 pm

    I’m not sure what I loved more: seeing your adorable self holding that amazing cake or marveling at the centerpieces in the middle of the table. I love simple decor like that. Really beautifully and thoughtfully done Heather. Seriously.

    Reply
    • Heather says

      October 4, 2010 at 11:30 am

      aw, thank you so much 🙂 that just made my day!

      Reply
  32. Emily says

    October 3, 2010 at 8:16 pm

    Everything looks awesome! Great work. 🙂

    I also like to make a chocolate stout cake. The melting butter and heated beer aroma is to die for when you’re making it!

    Reply
    • Heather says

      October 4, 2010 at 11:30 am

      oh my gosh, i know! nate came over and was just staring at the pot 🙂

      Reply
  33. Maria @ Oh Healthy Day says

    October 3, 2010 at 8:14 pm

    For a second there, I thought you were reading my mind and making a dinner party JUST for my distinct and picky taste buds…and you can ask my mom, that’s not easy to do. Obsessed with bison lately 🙂

    Reply
  34. Taysa says

    October 3, 2010 at 8:11 pm

    This looks absolutely wonderful! And I love the centerpieces. I have not voted for anyone in any of the challenges, but I will definately vote for you in this one!

    Reply
  35. Jessica @ How Sweet says

    October 3, 2010 at 8:01 pm

    UNREAL!! I don’t know how you did it all. I wish I was there!

    Reply
  36. Ashley says

    October 3, 2010 at 7:55 pm

    It all looks amazing!! I think my first pick would be one of the pretzels and then the cake! yummm 🙂 Great job girl!

    Reply
  37. Jean@RoastedRootsandPumpkinSpice says

    October 3, 2010 at 7:50 pm

    O wow, what an incredible menu. I also love the candle in the jar idea. So simple and pretty!

    Reply
  38. Maren says

    October 3, 2010 at 7:42 pm

    your menu is killer! I’ll be voting for you.

    Reply
  39. Mary says

    October 3, 2010 at 7:36 pm

    What an amazing hostess you are! Your pic with the cake was fabulous. You do such a wonderful job cooking all of your favs.

    Reply
  40. kristastes says

    October 3, 2010 at 7:26 pm

    GORGONZOLA and bison burgers, my loves. Looks gorgeous and deeelicious. I love the dried bean-inspired candle holders!! Cheers to this round 🙂

    Reply
  41. Matt says

    October 3, 2010 at 7:15 pm

    There is no doubt this is the best meal to be cooked so far in PFB. You have my vote!

    Reply
  42. Katie @ Healthy Heddleston says

    October 3, 2010 at 7:12 pm

    Heather this looks great. Good job and I’ll be voting!

    Reply
  43. Mara @ What's For Dinner? says

    October 3, 2010 at 7:08 pm

    I’m going to come to YOUR place for dinner next time, ok? Everything looks amazing!!

    Reply
    • Heather says

      October 4, 2010 at 11:29 am

      Sure! come on over 🙂

      Reply
  44. Sarah Jayne says

    October 3, 2010 at 5:30 pm

    Dang girl. You outdid yourself on this one!!! HANDS down the best dinner party post I have seen thus far!!!! Beautiful pictures, fantastic menu (the pomme frites…I mean, seriously!), great story. Will def get my vote & support!!

    Reply
  45. junebu8 says

    October 3, 2010 at 4:20 pm

    I love the jars and beans for candles. Very sweet.

    Reply
  46. Michelle says

    October 3, 2010 at 3:37 pm

    Wow! Wow! Wow! You can have me over anytime you’d like. 😉

    Reply
  47. Krysia says

    October 3, 2010 at 3:31 pm

    I am impressed! How long did you have to prepare for that? Your slice of cake picture looks perfect (3 layers would not have stood up like that) Good luck…you have my vote!

    Reply
  48. agirlandhermutt says

    October 3, 2010 at 3:05 pm

    Wonderful job! The centerpieces were perfect and the dishes were just divine.

    Reply
  49. Zoe@Simply Seasonal says

    October 3, 2010 at 2:40 pm

    Wow–That’s amazing!!! Delish! Good Luck 🙂

    Reply
  50. Kathleen says

    October 3, 2010 at 2:30 pm

    You have outdone yourself. This menu is incredible. Makes me want to go to the nearest pub for dinner. (Or to the fridge to grab a beer) Awesome stuff and the photos are incredible. Good luck, you will certainly have my vote!

    Reply
  51. Stephanie says

    October 3, 2010 at 1:49 pm

    That was by far the most amazing dinner ever!!! Everything was delicious … and great hosts! 🙂 Thank you, thank you (for setting the standard…ha!)!!

    Reply
  52. Salah says

    October 3, 2010 at 1:37 pm

    O-M-G that is a menu to DIE FOR!!! i’m salivating everywhere!

    Reply

Trackbacks

  1. Vote Vote Vote! | What's For Dinner? |recipes and cooking says:
    October 4, 2010 at 9:04 am

    […] Heather’s Colorado Dinner Party […]

    Reply
  2. Healthy Strawberry Waffles « Heather's Dish says:
    October 4, 2010 at 6:02 am

    […] Recipes Project Food Blog Challenge #3: A Brewery-Inspired Feast […]

    Reply
  3. Tweets that mention Project Food Blog Challenge #3: A Brewery-Inspired Feast « Heather's Dish -- Topsy.com says:
    October 3, 2010 at 2:35 pm

    […] This post was mentioned on Twitter by Cooks&Books&Recipes and Cooks&Books&Recipes, Heather Disarro. Heather Disarro said: all i want is more cake! https://heathersdish.com/2010/10/03/project-food-blog-challenge-3-a-colorado-dinner-party/ […]

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