The Chef’s Night Off

Yesterday my husband and I celebrated our 15th wedding anniversary.  I cook all the time, and by now you must know I absolutely love to cook and create new taste sensations in the kitchen.  Food and cooking are passions of mine, right up there with diving and swimming.  But every now and then, I like to step away from my kitchen and have others cook for me.  My anniversary is good time for that.  Besides getting a break from the kitchen and having someone cook for me for a change, going out every now and then also makes my creative juices flow even more.  I try new things and learn about new ways to work with food.  So going out to dinner is kind of like doing research or a little sabbatical for me.

As you know, we love seafood, and eat quite a bit of it too.  However, Denver is known more for its steak rather than its seafood, although there are some very good seafood restaurants here too.  One such restaurant is Bonefish.  Yes, Bonefish is part of a restaurant chain, and I much prefer unique, privately owned restaurants to chains, but some chain restaurants are good too.  Bonefish is an upscale restaurant that specializes in seafood, and there just happens to be one not far from our house, in Westminster, CO.  We tend to go there for special occasions.

As soon as we sat down, our server brought us some warm bread with olive oil and pesto for a dipping sauce.  I love bread and I love to dip my bread in olive oil, so this is always a good start to a meal.

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Once the bread was brought out, we started our meal with a delicious corn and lump crab chowder.  It was just perfect for a cool fall evening.  It was nice and thick, just the way I like it too, especially topped with a little cracked black pepper.

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Then our main courses came.  I ordered pecan crusted trout with a lemon butter sauce and a sprinkling of artichoke hearts, along with grilled asparagus and white Jasmine rice.  Larry had grilled shrimp and scallops with a garlic-tomato-lime sauce served with grilled Brussels sprouts and potatoes au gratin.  Both were cooked to perfection, although I had to ask for a little more sauce for my trout, which the server graciously brought out immediately.  What can I say, I am a “saucy” kind of girl.  My wine choice for the evening was a smooth, light, semi-sweet Chateau St. Michelle Riesling that paired perfectly with my trout.

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After we had finished our delicious dinner, we told our server we were celebrating our anniversary.  A few minutes later, the manager came out with a card that the whole staff had signed and a box of truffles and wished us a happy anniversary.  That extra special little touch just made the evening.  The restaurant, the manager, the chef and the whole staff just went above and beyond our expectations and made our evening very special.  Thank you to all.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

6 thoughts on “The Chef’s Night Off”

  1. Happy Anniversary!
    Food looks great.
    The chocolates and card are a brilliant touch.
    I remember I took an ex-co-worker out for a quick bite/ drink to their favorite little Mexican place. They were a client there very often. Always tipping well. NOTHING was said or done when I mentioned it was their B-day. I didn’t like the place in the first place, but after that, I was done.

    Liked by 4 people

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