WINTER 2014/15
RECIPE About the Chef – Eric Viedt In his own words, Eric Viedt specializes in “comfortably robust American cuisine with a southwestern edge.” Fittingly, this chef and co-owner of the Margarita at Pine Creek restaurant in Colorado Springs has an easygoing manner that makes him an ideal match for this artful and community-oriented establishment. The restaurant’s large patio plays host to live music, movie nights and a coffee house as well as the Colorado Farm and Art Market, which features a variety of artisan goods for sale. Meanwhile, the ever-changing menu features such dishes as “48-hour ‘Red’ Braised Sous Vide Pork Belly with Apples, White Cheddar and Mustard” as well as “Parsnip Cake.” The restaurant even cures its own duck breast and smokes its own salmon. For more information, visit www.margaritaatpinecreek.com.
Chef Eric’s Wild Mushroom Bolognese with Pappardelle pasta, Ricotta and Butternut Squash Purée Enjoy with Vina Robles 2012 RED4 Bolognese Ingredients (Serves 4) 3 tbsp. Butter 3 tbsp. Olive oil 1/4 cup Onion, chopped 1/4 cup Carrots, chopped 1/4 cup Celery, chopped 8 Garlic cloves, minced 1/2 lb. Portobello mushrooms, chopped 1/2 lb. Button mushrooms, sliced
2 tbsp. Tomato paste 1 tbsp. Marjoram, dried 1 tbsp. Oregano, dried 1 tbsp. Basil, dried 1/2 cup Red wine 1/2 cup Vegetable stock 12 oz. Roasted canned tomatoes, chopped Salt and pepper
Method Heat butter with olive oil in a large sauce pot. Cook and stir the onion, carrot, garlic and celery until the vegetables are softened and beginning to brown. Add mushrooms and cook for about 5 minutes. Add tomato paste and herbs and cook for another 2 minutes. Deglaze with wine and bring to a simmer, dissolving any browned flavor bits from the bottom of the pot. Allow the wine to cook for about 2 minutes. Stir in stock and tomatoes and bring to a simmer over medium-high heat. Reduce heat to low and cook for 20 minutes. Purée with a stick blender or food processor. Season to taste with salt and pepper and keep warm.