SUMMER 2016

New Rooftop Riverfront Deck!

The Perfect Private Event Venue, Open Daily
Live Music Tuesday – Saturday on the outdoor stage 6:00-8:00pm

Deck will be open weather permitting throughout the summer!

Currently we offer live acoustic music either on our outdoor stage (weather permitting) or indoors in the Bar & Lounge area Tuesday-Saturday nights from 6-8pm.

Welcome Aurum's New Executive Chef: Patrick Funk!

An early starter in the industry, Patrick has been working in restaurants since age 13. The fast paced, ever-changing environment quickly caught his attention. Engaged by the prospect of facing different challenges each day is what led Patrick down his current career path.

Chef Funk has risen through the ranks of some of the most recognized kitchens and resorts in Colorado. Having been classically trained in culinary arts from Johnson and Wales University, Chef Funk is a master of technique, style and creativity. Chef Funk’s goal is to continue to represent Aurum as the “Culinary Height of Steamboat”.

With panoramic views Howelson Hill & The Yampa River, there is no better venue than Aurum for Chef Funk to showcase his passion for sourcing and serving the finest local ingredients with a modern, understated flair.

From the Kitchen: Fresh Squash Blossoms (with or with out baby squash)

Blossoms

Fresh squash blossoms with or with out baby squash (8 ea)

Tempura Batter

1 cup • All Purpose Flour
1T • Corn starch
1T • Sesame Oil
2T • Salt
1.5 cups • Carbonated water
Prep: Combine all dry ingredients then whisk in carbonated water.  Keep chilled.

Green Goddess Dressing

Yield: approximately 1 quart

2 cups • prepared or homemade mayonnaise
2.5 cups • sour cream
½ cup • sliced fresh chives
½ cup • flat-leaf parsley
1oz • fresh tarragon leaves
1T • finely chopped fresh basil
2T • chopped shallots
2T • freshly squeezed lemon juice
1t • kosher salt plus more
Freshly ground black pepper to taste

Method

  1. Combine the mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the salt in a blender.
  2. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

Oil for frying – 3 quarts Heated to 325 degrees

While holding squash blossom gently, use pastry bag or ziplock bag filled with goat cheese to stuff the inside of the blossom.  Careful not to add too much, because the blossoms are very fragile. Fill to about 1/8’’ full.

Heat oil to 325 degrees using household fryer.

Remove tempura batter from refrigeration and lay squash blossoms into batter.  Gently roll to cover completely.  Immediately place into hot oil submerging a little at a time to avoid splashing the oil.  Fry until golden brown.  Remove from oil, pat dry with paper towel, and salt with kosher salt.

Arrange on platter or on top of favorite food with a side of the green goddess dipping sauce and enjoy.

News from Your Vineyard

It is unseasonably but deliciously warm in McElmo Canyon where our Vineyard grows and crafts our wines. Apricot, Nectarine, even some Peach Blossom fills the orchards and gardens. Last Harvest was by far the largest and also of the most intense quality. It is somnolent now in French Oak Barrels or glistening stainless steel. In 2015 we built deep and remarkable partnerships with, amongst others, Telluride Ski and Golf, the Stanley Hotel in Estes Park, Dunton Hot Springs high in the San Juans and Tinderbox Kitchen in Flagstaff Arizona. Crafting wines that reflect a commitment to authenticity, quality and our glorious state of Colorado.

There are a number of new releases pending: 2015 Chardonnay Signature, 2015 Viognier, 2013 Cabernet Sauvignon and some that have just been released: 2012 Old Vine Field Blend, 2013 Syrah and the exquisite 2013 Hafoty Fawr, a blend of Syrah and Merlot. Each year our Vineyard garners more accolades, savor them by the glass or on our Reserve Bottle List.

Letter From The Owner

Summer is a season of growth!  This season as nature begins to shift, so does Aurum as a business.  Change is sometimes difficult, I can personally attest to my resistance to change… but in the end, in order to grow we must often succumb to things being different.  This Spring Aurum said goodbye to an excellent chef and great leader Chase Wilbanks.  Chase worked tirelessly to create the reputation that Aurum Food & Wine now enjoys, and for that we are forever in his debt.  Chase unfortunately realized that over a two year period he just could not shake the reality that he was a “big city kind of guy”.  Chase left his heart in Denver and now has rejoined his friends and family for a new opportunity.  We wish him the very best in everything he does.

A few of you may remember our most recent signature “Chef Duel” event in which we put our culinary team up against a challenger from a visiting restaurant.  This past fall we suffered a crushing blow when the “stacked” competition recruited the very best team from around the state led by Chef Patrick Funk.  Looking back on this defeat I reflected on that team and the food they presented.  In short, I decided to employ the old saying…”When you can’t beat em, Join em”.  We did just that.

We welcome Chef Patrick Funk as the new executive chef of Aurum Food & Wine.  Chef Pat and I have worked together in the past and look forward to taking Aurum Food & Wine to the next level.  Over the next few months we will be developing new concepts, exciting new events, and expanded offerings to our loyal guests.

Lastly, in this season of change & growth you will notice our beloved Yampa Street will be undergoing a makeover.  This is something our community has been waiting for nearly 20 years to come to fruition.  Now, as this transformation takes place we ask for your continued support through some inconveniences presented by construction.  Please remember that our deck space is largely protected from the street and that our riverfront dining will still be the most serene and beautiful place to enjoy a meal in all of Steamboat.

Again, from the bottom of my heart we thank you and appreciate your business.

Phil Armstrong

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