Game Plan

As the French say, game birds taste best at the point of the gun. - Jim Harrison, Author, Poet

Food is a great literary theme. Food in eternity, food and sex, food and lust. Food is a part of the whole of life. Food is not separate. - Jim Harrison, Author, Poet

Above quotes from an article in today's (Aug. 7th, 2008) NYTimes Arts section

I’m no food writer or much of a restaurant critic in any way. I pretty much try most things and eat just about anything. But every once in a great while, a meal can transcend into an experience.

Along with a couple of close food and wine geek friends, we made the trek up to a place outside of Denver called The Fort (just beyond the famous Red Rocks Amphitheater).

It was an expansive place that at first had the look of a roadside tourist trap with accompanying teepee and fire pit. However, upon closer review the place was done with a finite attention to detail. It is an adobe replica of an 1830’s fur trade fort and has been serving indigenous food as from the days of the early west. Looking through all the photos in the center hallway, there was a picture of the official 1997 “Summit of the Eight” dinner hosted by President Clinton with Tony Blair, Boris Yeltsin, Helmutt Kohl, Hashimoto and the others (of which I can’t remember all the other names at the moment). So, I knew I was in the right place.

We were all seated to a table with a vast view of the Denver skyline at sunset. Although the scenery was beautiful, I was much more intrigued by the first course menu and the little arm wrestling (none) it took to get me to order a drink called the Trade Whiskey. It was a concoction and a shot of fine bourbon, red pepper, tobacco, and black gunpowder. I can’t say I’ll order it ever again, but it was an enjoyable, albeit one-time, experience.

While sipping the Whiskey, we all agreed on a shared appetizer of Rocky Mountain Oysters, Lamb Riblets, Braised Bison Tongue, and Peanut Butter Stuffed Chile Peppers. We oohed and aahed to the food along with a French Sauvignon Blanc (name escapes me now, too). I particularly enjoyed the tongue on a thin, toasted baguette slice.

I was torn between the unique venison cut or the Game Plate. I chose the Game Plate as it consisted of Buffalo Tenderloin Fillet Mignon, some Elk Chops (St. Vrain), and Quail. And we all seemed to substitute the Asparagus Bisque in place of the green salad. Good choice, by the way.

With wine geeks at the table, it was decided the above to be served with a nice French Bordeaux.

The service was kind and prompt. The wine was decanted properly. And our neighbor table treated us to an event by adjourning home in a helicopter from the grass heliport just outside and over the rock wall beyond the deck.

Undoubtedly, we will be talking about this meal again. And, for years to come, I’m sure.