To Celebrate the Millenium,
the Governor of Colorado, in conjunction with the American Culinary Federation and hundreds of other major sponsors, created a contest based around Colorado Products.

These are Chef Victor Matthews' Entries...

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The focus was Local Colorado Produce and Meats, but I also included the fabulous wines of Cottonwood Cellars as an added Colorado Product Bonus.


The full selection of dishes and wines.
Shown here are all five dishes and their accompanying five wines. All recipes are original to Chef Victor Matthews, Jr. and all Wines the creation of his friends the Reads at Cottonwood Cellars near Olathe, Colorado.



Colorado Gratin Soufflé
Stuffing the Russet Baker shell with Yukon Gold Potatoes incorporating egg, cream, and camembert cheese, then topping with thin slices of red potato; the Chef creates a product that rises to a light creamy consistency. A great side dish for any meal, paired here with Cottonwood Cellars Olathe Rosé.



Colorado Elk Wontons
Suprising light and crisp. Served with Sweet and Sour Blood Orange and Plum Sauce. Needing a wine with a bit of body and dryness to counterbalance the creaminess of the wonton and sweetness of the sauce, the Chef chose Cottonwood Cellars Edna Valley Chardonnay.



The Ultimate Three Bean Soup
Completely unlike the simplistic bean soups that most have experienced, the Chef takes several days and careful pains to make a soup of world-class proportions. Colorado Red, White, and Black Beans, each cooked in separate styles, then marinated, and finally combined for a final product to be topped with fresh herbs and creme fraiche. There is a light tartness to this soup, and lots of complex flavor. A fuller body yet not overbearing fruity wine is called for, and in this case, the Chef prefers Cottonwood Cellars Reisling.



Filet San Luis
The Chef's fabulous Beef Entry using Grade A Choice Colorado Tenderloin (8 oz. Filet Mignon) stuffed with Spinach, Asiago, and Pine Nuts; crusted in Colorado Red Potatoes, and finished with Pernod Beurre Blanc. Dishes do not get much more robust than these flavors: the richness of beef, flamboyance of pernod, and sharpness of asiago. Few wines could tackle such a big dish, but the huge Cabernet Reserve from Cottonwood suits it perfectly.



Napoleon of Colorado Lamb
with Honey-Drizzled Yukon Gold Coriander Galette, Cumin-Dusted Open Grill Hothouse Tomato, and Reduction of Cottonwood Cellars Claret. Entered into several categories, this masterpiece combines the freshness and flavor of local lamb with the earthiness of Cumin and the fragrant aroma of Coriander. The obvious pairing for this complex dish is the Cottonwood Claret used to create the sauce. Not only do the flavors blend and coincide, but the relative lightness of the claret does not interfere with the wonderful flavor combinations working overtime in this recipe.


Hope you get a few ideas of your own from these inventions!
Thanks!


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