The culinary adventures at Latigo continue, February was a rich and romantic experience, as any of those in attendance at the dinner club will attest.
Brave diners ventured through blowing snow and somewhat hazardous road conditions to begin the evening at Latigo with a crostini of duck confit with house-made honey and bourbon mustard on freshly baked whole wheat bread. The fare was a rich taste of elegance, opening everyone's palate to the next course... 
A terrine of La Belle Farms Foie Gras with herbs de provence brioche--which was light as air, shaved cucumber--a refreshing swish of green, toasted walnuts, and an apple, juniper vinaigrette-- just the right zing to balance the creamy foie gras.
Everyone took a moment to breathe at this point, letting the delicate tastes linger on the palate.
The cold winter winds sent snowflakes swirling against the black window panes. But inside the lodge was all warmth and light and... of course, the next dish: dashi with scallops, mushrooms, shaved radish, and an onsen style quail egg. Everyone inhaled the broth, as if the heat of it could keep the storm at bay, but, by now, every last diner had warmed to the task of eating. 
So it was that the third course, the optional entree, arrived at the tables. Colorado raised pork tenderloin wrapped in house-smoked bacon with romesco sauce or Scottish langoustines with a brown butter and lemon 
hollandaise. Both choices served with cacio e pepe risotto and broccoli glazed with mustard and amontillado sherry.
Full and contented, the only way to excite the palate once more was a palate cleanser. Champagne sorbet and a house made truffle of Callebaut dark chocolate. The sorbet was so delicate and the chocolate so rich, it could very well have sufficed for dessert all by itself. 
But this is Latigo. We don't do sufficient desserts. We do it right.
In this case, for a special Valentines treat, each plate held an artistic arrangement of poached pear, a Baklava cigar sitting in a bed of Cold brew coffee foam of Lion Head Coffee’s “San Vincente” - washed Guatemalan bean, a dollop of House-made butterscotch ice cream, and our house-made brandy caramel.
If you think this sounds like the kind of culinary adventure you'd enjoy, then you should send an email to info@latigotrails.com and ask to be put on the list for early notice of the dates for next season's dinner club nights. All five of this season's nights were sold out, including our upcoming March dinner. So if you want to experience it for yourself, you'll have to get in line.
What are you waiting for? Latigo is waiting for you.
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