WHERE WE’VE BEEN EATING…THE SEASONED CHEF TEAM LUNCH AT LINGER

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There are many benefits to being a part of the talented team at The Seasoned Chef, not the least of which is the delicious food that Chef Dan creates right from our very own kitchen. Every now and then we venture out for a team meeting and an eating adventure at a great local restaurant. This week we headed to Linger; Justin Cucci’s Highland hotspot.

As is our custom, our group of six agreed to order a variety of dishes that we could all share, thereby giving ourselves the opportunity to taste as many flavors as possible. Starting with Chef Daniel Asher’s take on Devil’s on Horseback – we shared Medjool dates stuffed with herbed goat cheese, wrapped in Applewood smoked bacon and served with a Sambal gastrique. Oh my! Sweet, herby, salty, smoky with a hint of spice – what a way to start! Next up a plate of Pho-Real Spring Rolls that were definitely pho-real. Taking all the components of pho – Chinese 5-Spice, bean curd, rice noodles, mint, cilantro, basil and pickled vegetable – they were wrapped up in a rice paper with a chili-hoisin dipping sauce.

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Next up, the lunchtime-only genius idea – the Bento Box. Inspired by a trip to Japan, Chef Asher brought the Japanese idea of a full multi-course, nutritious meal served in a quick efficient manner to Denver. The box in which it is served is an elegant version of the compartmentalized plate, allowing four courses to be delivered at once. Each box contains a warm roasted edamame bean and wild mushroom salad with a citrus-rice wine vinegar; an arugula and carrot salad with a ginger-miso dressing; a serving of multi-grain rice topped with the protein of your choice; and two, simply perfect, ginger-coconut macaroons. There is a protein choice for every palate: roasted salmon, Korean barbecue beef tenderloin, Sriracha teriyaki chicken breast or Katsu tofu.

As if this wasn’t enough, we also had the Cobb Salad, which was very different from the composed Cobb salads most of us are use- to. The lettuce is combined with Maytag blue cheese, bacon, Medjool dates, avocado, cashews and hard boiled egg, all topped with a generous serving of shredded roast chicken and tossed in a celery root ranch dressing.

The ladies at the table shared a delightful bottle of Fillaboa Albarino from Rias Baixas, Spain. Perhaps the gentlemen would have enjoyed a sip or two, but we were not about to share this delightful nectar, with aromas of apricot and peach, a distinct minerality and bracing acidity. It was the perfect warm day wine to pair with the diverse flavors of our lunch.


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Next up, the lunchtime-only genius idea – the Bento Box. Inspired by a trip to Japan, Chef Asher brought the Japanese idea of a full multi-course, nutritious meal served in a quick efficient manner to Denver. The box in which it is served is an elegant version of the compartmentalized plate, allowing four courses to be delivered at once. Each box contains a warm roasted edamame bean and wild mushroom salad with a citrus-rice wine vinegar; an arugula and carrot salad with a ginger-miso dressing; a serving of multi-grain rice topped with the protein of your choice; and two, simply perfect, ginger-coconut macaroons. There is a protein choice for every palate: roasted salmon, Korean barbecue beef tenderloin, Sriracha teriyaki chicken breast or Katsu tofu.

As if this wasn’t enough, we also had the Cobb Salad, which was very different from the composed Cobb salads most of us are use- to. The lettuce is combined with Maytag blue cheese, bacon, Medjool dates, avocado, cashews and hard boiled egg, all topped with a generous serving of shredded roast chicken and tossed in a celery root ranch dressing.

The ladies at the table shared a delightful bottle of Fillaboa Albarino from Rias Baixas, Spain. Perhaps the gentlemen would have enjoyed a sip or two, but we were not about to share this delightful nectar, with aromas of apricot and peach, a distinct minerality and bracing acidity. It was the perfect warm day wine to pair with the diverse flavors of our lunch.