Every month we host a family style supper in the Bistro of our Broadway Market downtown where a few of our chefs put on a fabulous five course feast for a fixed price. Chef Ben Davis (formerly of Panzano’s and The Passionate Palate Cooking School) and Chef Gerrard (our most seasoned and worldly chef – from the Bowles Village Market) take the lead role with great support from Chef Mark Pridgen (the manager of the Bowles Village Market), Chef Mark Fletcher (Head Chef at Tony’s on Broadway) and the rest of the Tony’s Bistro Team.
|Chefs Ben, Gerrard and Mark|
We start with fresh baked breads and olive oil as folks get settled and start into a glass of wine. The soup, salad and desserts are individual portions (seconds not a problem – but you’d have to be VERY hungry!) The main course is served family style, and guests can have all they want – and we’ll even pack up the leftovers for you. It’s a great time and I always make new foodie friends.
As usual, the February menu was amazing – read the full menu here – or read on…
|First Course: Zuppa di Lenticche Verde con Aglio (Green Lentil Soup with Garlic – recipe follows pictures), followed by a second course of: Timballa di Pasta con Sugo di Gamberri Arrabiata (Pasta Timbale with Spicy Shrimp Sauce).|
|A fun loving group of foodies sharing wine and smiles in the front room.|
|Baby Greens Salad with Blood Orange and Fennel and the perfect dressing. Finally dessert – Budino di Dattero con Amaretto (Steamed Date Pudding with Amaretto sauce and Sultanas) – amazing with a dark cup of coffee.|
South of The Sportscastle and within walking distance from Speer, 6th Ave or Colfax, Close to I-25
(Zuppa de Lenticche Verde con Aglio)
2 each garlic cloves, unpeeled
2 tbsp extra virgin olive oil
¼ cup diced bacon
1 each small yellow onion, peeled and chopped
2 ½ cups chicken stock, hot
Kosher salt and freshly ground black pepper to taste
2 cups baby spinach, cut in strips
Crispy croutons for garnish
Place the lentils with the unpeeled garlic cloves in a pot and cover with cold water. Bring to a boil and simmer until the lentils are tender about 25 minutes. Drain and reserve.
Melt the butter and olive oil in a pot large enough to hold all the ingredients. Add the bacon and cook until just starting to crisp then add the onion and sauté until soft. Add ¼ of both the drained lentils and the chicken stock and season to taste with salt and pepper.
Puree the mixture with an immersion blender. Stir in the remaining lentils and chicken stock. Stir in the spinach and heat through and serve in warm bowls garnished with the croutons.
Chef Ben Davis, Tony’s Market
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