8/14/2023 0 Comments Ember breckenridge co catering![]() The halibut cheeks were a meal by themselves - the cucumber sambal was a great accompaniment to the halibut. The poached lobster on the cheddar biscuits with Lynchburg lemonade gravy and carrot peppa salad was my favorite - I had it both nights. The duck confit Enogada was was a wonderful mix of flavors. The roasted cauliflower soup with grilled hearts of palm and date syrup was delicious and beautiful. ![]() We ordered only appetizers at the bar and were well looked after by Todd and Kelly. ![]() His food is beautifully presented and entices the palate for more. Chef/owner Scott Boshaw is not afraid to mix flavors, textures, and colors. We were surprised that this caliber of restaurant was available as we had not been to Breck for ten years. My husband and I ate twice at the Ember during our recent trip to Breckenridge. I did find the designations kindle (appetizer), blaze (entree) and smolder (dessert) to be a bit annoyingly cutesy. I was pleased as the bill was under $100, pre-tip, despite everything we enjoyed. That being said, it is certainly in no way overpriced. knowledgeable, and just an all around nice person to deal with! If you are on a tight budget, this is probably not the place for you. Again, I was thrilled with the selection and glad Cindy and I had decided to split the dessert as the "pops" were rich and decadent! Amber was our server, and she was very engaging. Dessert was Key Lime Cheese Cake Lollipops. I would NOT have expected that of this restaurant, and since it was a Sunday night, I can only surmise that Chef Scott was not working, and had been replaced by a less attentive, less discerning chef/cook. I ordered the featured scallops, and while the flavor was delicious, 2 of the scallops were badly burnt on one side.of course, that side was placed down so as to not be noticed. ![]() The absinthe sorbet was the oddest, coolest thing I have ever tasted as a dressing, and the product of a genius mind! CIndy ordered the squash pave for her entree, and simply could not stop raving about it. It was comprised of bucheron goat cheese, pears, marcona almonds, peas, pine cone syrup, and absinthe sorbet. It was unlike any other soup I have ever eaten, and I was thrilled with it. The dishes were perfectly plated, and a visual experience! We started with the miso-kabocha/adzuki salad/tempura calimari soup. If you are looking to be fed until you burst, then perhaps a buffet would be a better choice. My wife and I visited here tonight for our 20th anniversary. ![]()
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