![]() |
| The Pullman dining room, a place to eat drink and be merry over marvelous food and inventive, inspired cocktails. |
A member of the melange of eateries owned by uber chef Mark Fischer, the Pullman restaurant of Glenwood Springs is known for exciting and tantalizing a the taste buds of hungry patrons from all over and this evening was no exception.
Fischer, whose extensive adventures in the world of gastronomy include cheffing at some of the world’s top restaurants, a world class culinary education and now his own group of restaurants that began with the opening of Carbondale ’s Six89 Kitchen and Wine bar. Following Six89 was Phat Thai, also of Carbondale and now the Pullman . Each establishment, by patrons and critics alike, are known for their elegant, world fusion inspired, and seasonal approaches to innovative and flavorful cuisine.
Being somewhat of a world class fan of eating and drinking myself I am always up for an evening of good food, wine, and friends. As luck would have it, it was my pleasure a few nights ago to attend a winemaker dinner at the Pullman .
Manager Rick Dufon, along with chef John Little and their team of talented culinary professionals, worked together in the creation of what turned out to be a fabulous five course menu that was to be paired with five local wines from Rob Kimball of 5680 Vineyards and Alfred Eames of Alfred Eames Cellars, both of Paonia, CO.
House packed to the gills with anxious diners, the evening was kicked off with course one, a beautifully colorful salad composed of savory house-smoked salmon, creamy avocado mousse, zesty tomato relish, bagel chips, candied capers and fresh frisee. The wine pairing was 5680’s West Elk White, a crisp, aromatic blend of Chardonnay and Pinot Grigio.
![]() |
| Candied bacon, proof that God loves us... |
Course two, paired with the elegant Estate Pinot Noir from Alfred Eames Cellars, was a crisp and delicious duck confit rillete (kind of like a crab cake but with duck confit instead) atop celeriac remoulade, drizzled with a Pinot Noir and cassis reduction that gave the dish a beautiful nuance of sweetness and brought the whole thing together like magic.
Following came a risotto style medley of fregola sarda (basically pearl cous cous) with house made bacon, diced tomato, wilted arugula, turnips, and then, one of my all time favorite additions to just about anything, a beautifully poached egg. The dish was hearty, warming and delicious and the egg gave the whole thing a rich creaminess that made it one to remember. A glass of 5680 Syrah paired perfectly and reminded me how much I really love that wine.
Although at this point in the evening I didn’t think it could get any, the hits just kept comin’. Alfred Eames Sangre Del Sol, a robust and sultry blend of Cabernet, Syrah, and Merlot, accompanied a plate of tender, succulent chunks of tempura short ribs sided by locally produced apricot bbq sauce, braised brussel sprouts and potato hash. Talk about stick to your ribs, comfort food to die for!
The grand finale and final course of the evening came in the form of Chef Little’s tour de force, a white espresso semifredo (a semi-frozen Italian ice cream) served with port marinated pears, amaretti and, get this, candied bacon! Candied bacon!! Just when I thought I could not eat another bite they put candied bacon in front of me!!! The combination of creamy, sweet, crunchy and salty was something to dream about and the pairing with 5680 Dessert wine (a 100% Syrah, Port style wine) was nothing short of culinary brilliance.
The dinner was indeed one for the books and I’m getting hungry just thinking about it. This reminds me, Valentines Day is coming up! Maybe my special someone will take me back to the Pullman for the big day, and, maybe I’ll see you there…




watering hole (Revolution Brewery, but that's another story for another time) a small group of us headed over to Waldo's to check out the infamous ladies night. The place was hoppin. Tiny scared men and big scary women, most of whom I didn't know, filled the bar and the dance floor and the scent of medical marijuana and hopeful desperation filled the air. DJ Francoise, our local South African music man, was in a cantankerous state of hungover and clearly needed to start drinking heavily. Tina the bartender was hard at work in her usual takin care of business way. Bless that woman I don't know how she does it. And me and my pals were soon bellied up to the bar drinking bottles, then pitchers, upon pitcher of PBR, the amusing house wine. And so, after consuming enough cheap beer to convince myself that I have rythm I
dragged my drunk ass onto the dance floor and made a valiant attempt to look cool shaking my butt to some song by some guy singing about ladies night and how tequila makes his girlfriends clothes fall off. Ahhh, aint it great to be a lady.






ce it came. The color, not unlike my legs in the dead of winter, is pale, perfect soft and savory under its pungent mouldy rind. The rind, by the way, is most certainly meant to be 
