ProStart Reunion and Fundraiser

Hosted by La Tour Restaurant and Bar

Event will feature a 1 hour reception with Hors d’Oeuvres paired with cocktails and beer. Special 6 course dinner with wine pairings. Prepared by several of Chef Paul’s former students from 2000 – 2007 who have gone on to manage their own kitchens and open and run their own restaurants. Their participation in the ProStart program provided them a solid foundation for success.

Chef Paul Ferzacca from La Tour has been the Battle Mountain High School ProStart team mentor of more than 11 years. The idea for this reunion came to Chef Paul when he ran into a past student, Bart Clark at Loaded Joe’s, a cafe where the past BMHS ProStart member was working. Some of the Proceeds will be donated to the ProStart Program.

Featured Chef’s

Chef/Owner Paul Ferzacca – La Tour Restaurant and Bar

Chef/Owner Riley Romanin – Hooked and Revolution

Executive Chef Bart Clark – Loaded Joe’s

Chef/Owner Andrea Knight – Noshery Cafe

Executive Chef Matt Thompson – Williams and Graham

General Manager Colby Lefebvre – Moe’s Original Bar B Que

Tuesday, December 15, 2015

6:30PM

$150 per person (includes tax and gratuity)

Reservations recommended

Call now for reservation 970-476-4403 or book online

~ Reception ~

Arta Tequila Classic “Ripe” Agave Margarita
Breckenridge Bourbon “Ripe” Whiskey Sour Fresh & Classic
Breckenridge Vodka “Ripe” Cosmopolitan
“Ripe” NA Fresh Agave Lime Ricky
*Donated by Ripe Bar Juice, Cold Pressed Daily

Donated By Goldspot Brewing Company

Keg of La Cienega

Named for a road, named for a song, named for a moment…La Cienega gives you what you need and will have you coming back for more. This farmhouse ale is a tip of the cap to the mining histories of both colorado and the hainaut region of belgium. “as saison was considered the drink of farm workers, grisette was the brew of the miners.” vinous in nature from the nelson sauvin hops and a touch of funk from brettanomyces. for an almost 8% beer, this dry ale goes down very easily. 7.9%, 25 ibus

Hors d’oeuvres

Chef Colby Leflaive – Bay Scallop Ceviche
Chef Matt Thompson – Caramelized Onion and Cheddar Gougeres
Chef Paul Ferzacca – Veal Sweetbreads, Lemon Brown Butter, Capers
Chef Andrea Knight – Crispy Spiced Pork Belly, Orange Marmalade
Chef Riley Romanin – Lemon Grass Ruby Red Shrimp, Ají Roja & Peruvian
Ginger Leche de Tigre Spuma

~ First Course ~
Chef Riley Romanin – Hooked & Revolution Restaurants, Beaver Creek
Japanese Sea Bream Cannelloni
Yuzu, Mascarpone, Enoki Mushroom, Kizami Kelp, Hon-Shoyu & Rayu, Chili Oil

2012 Margerum, Reisling, Santa Barbara County,CA, Donated by Grand Vin

~ Second Course ~
Bart Clark – Loaded Joes, Avon & Vail
Colorado Striped Bass
Creamy Leek Risotto, Roasted Mushrooms, Beet Reduction

2014 Michel Gassier Cercius Blanc, Donated by Karen Werner Classic Wines

Wine: 2014 Michel Gassier Cercius Blanc, Classic Wines

~ Third Course ~
Chef Paul Ferzacca – La Tour Restaurant
Fontina Cheese & black Truffle Ravioli, Black Truffle Sauce

2013 Produttori Del Barbaresco, Nebbiolo, Langhe, IT, Donated by Southern Wines

~ Fourth Course ~
Colby Leflaive – Moe’s Original BBQ, All over America
Smoked Beef Brisket, Pasilla Chile Salsa, Black Bean Huarache

2005 La Rioja Alta Vina Ardanza Reserva, Natural Wines

~ Fifth Course ~
Matthew Thompson – Williams & Grahams, Denver
Colorado Lamb Rack
Celery Root Puree, Baby Carrots, Butter Braised Turnips,

2012 Dutton-Goldfield “Emerald Ridge Vineyard” Pinot Noir, Sonated by RNDC

~ Dessert ~
Andrea Knight – The Noshery Café, Denver
Warm Tarragon Cake, Almond Ice Cream, Macaron, Pomegranate Reduction

2012 Chateau du Cros, Lupiac, FR, Donated by Old World Wines