Restaurant Review: CB Grille, Copper Mountain, CO

     The Covered Bridge/CB Grille has been one of our staple restaurants since we purchased our condo in 2008.  It's the "finest" dining experience at Copper Mountain but not so stuffy that a family with children can't dine here.   After a day pounding the powder, I always crave a juicy steak.  The CB Grille has always delivered.
     Our first day of skiing this year was the day after Christmas.  There was abundant powder, so all day I was thinking about my steak dinner.  I have learned to make reservations even if you walk in and there are empty tables; they are usually already reserved.   We started by ordering our cocktails.  By the way, they have a nice extended bar, so it is an option if the dining room is full.  I ordered a hot buttered rum and Don chose the classic gin martini.  Both were delicious but I wish mine was just a little hotter.
     We have never ordered the calamari appetizer and decided to give it a try.  After sampling the perfectly crisped dish at Zucca during my externship, I was craving some squid.  Unfortunately, I will never order this starter from CB Grille again, unless they do some major remodeling.  The heap of fried cephalopods arrived somewhat lacking in color.  Imagine my disappointment as I bit into a leathery, soggy, flavorless piece.  I dipped a piece into the trite cocktail sauce hoping this might help.  It didn't.  I answered honestly when the server inquired about the dish.   If we weren't so hungry, I would have sent the plate back.  Note to the restaurant: if the moniker of the dish is "Crispy" Calamari, please deliver or change the name.
     Hoping the Bridge Greens salad would prove the calamari an anomaly, I breathed a sigh of relief upon its delivery.  The salad greens were fresh and the garnish bright and artfully arranged;however, neither of us could taste much dressing.  
    At this point I became nervous about my entree selection.  I ordered the steak and fries.  The steak was described as a shoulder steak, which I thought would impart more flavor than the tenderloin; however, now I feared it may be tougher than shoe leather.  Thankfully, the steak was cooked medium rare to my specifications, juicy and full of flavor.  The sautéed spinach and shoe string fries delivered as well.  The baby carrots had nice grill marks and were tender and sweet.  Don's buffalo meatloaf was presented beautifully and well cooked.  The horseradish mashed potatoes gave the ubiquitous side dish more oomph.  He did not eat the fried onion garnish.  I can only imagine this was due to lack of crispiness.
    Ever the thorough reviewer, I always end with dessert.  After perusing the list, we settled on the bread pudding.  It was serviceable, but I would have liked a contrasting crunchy element.  Maybe some toasted nuts.  I understand bread pudding is supposed to be mushy, but I have seen many presented more appetizingly.
     Overall, I will return to CB Grille, but definitely stick to the tried and true: steak!
     Please note that the restaurant is only open for dinner and the menu has changed from the website.

Calamari Appetizer

Bridge Greens

Steak and Fries

Buffalo Meatloaf

Bread Pudding

 

Zucca Italian Ristorante

     The restaurant where I am externing is an Italian restaurant in Louisville called Zucca.  I chose to complete my externship here because it is close, we like the food, and I did not have to do a stage (the "a" is pronounce like "ah" and drawn out like a French person would say it).  A stage is a working interview.  Basically the chef and others watch you cook.  Not intimidating at all.
     What I appreciate about Zucca is that it is a partial farm to table restaurant.  It is owned by Three Leaf Farm Concepts which includes several other local restaurants.  The farm supplies much of the produce the restaurants use.  Zucca recycles as well as composts, including oil.  Leftover vegetable scraps are used to feed the animals on the farm.   In July, we enjoyed a Farm to Table dinner prepared by my chef at Zucca at the Three Leaf Farm.  (See post on 7/22/14)
     Aside from a fixed Italian dominated menu, Zucca also has daily specials such as Opah or Hawaiian Moonfish which is a sustainably farmed fish according to Fishwatch.gov.  There are also daily soups.  All the bread comes from their sister restaurant, The Huckleberry, also in Louisville.  In turn, Zucca supplies the pasta for Huckleberry as well as The Dushanbe Teahouse.  
     I was happy to learn that their sauces are made in house as well as most of their pastas with the exception of spaghetti and penne.  I should know.  I have been making and eating their lasagna, tortellini, ravioli, fettuccine, and tagliatelle. 
    It will be difficult to consume more Italian food after this externship even though it's one of my favorite ethnic foods.  It may be true that you can have too much of a good thing.

Zucca's Lasagna

      

Small Victories

     I am now half way into my externship.  I discovered why chef was coddling me that first week.  Apparently the last two externs injured themselves immediately on the first day.  One cut their hand while reaching into a robot coupe (food processor) without turning it off first.  The other was a knife cut injury.  So far, I have survived the meat slicer, the industrial sized immersion blender, and a knife fight with the acorn squash.  Chef is impressed I haven't cut myself.  
     I did get moved up to help with the garde manger or pantry station where appetizers, salads, and desserts are made.   It's fun working on the line.  It gets hectic but the time flies.  I doubt if I will move up to the grill or sauté stations before the end of my externship, but I'll do as much as they let me.        
     The days have become pretty routine.  On Mondays, I make the sauces: Alfredo, Marinara, Bolognese.  I can now carry a stock pot full of gallons of hot liquid.  Everyday I am there, I make pasta: either squash tortellini, crab ravioli, fettuccine, tagliatelle or a combination.  The sous chef made a point of showing me how well my pasta cooks up; how the color is the perfect shade of yellow.  Ladies and gentleman, I can rock out some pasta.
     Something unexpected has happened; l no longer get hungry at work and my body doesn't hurt as much.  I don't run as fast these days, and the day after working in the kitchen feels like the day after boot camp, but each day gets easier.      
     

Leaning Tower of Pasta

Garde Manger Antipasti

Misto Salad

Chocolate Torte

Tiramisu

Zabaglione (Italian donuts)

Anatomy of a Chef

     What I have gleaned from observing chefs is they are a rare breed.  Typically, they have been cooking since a very young age, usually with a family member.  I asked one of the cooks at my externship how long he has been cooking.  He replied 14 years.  He's only 26!  They are thus very comfortable in the kitchen, unlike me.  
     Often, they are very intelligent and have an unusual ability to multitask.  They also thrive under pressure. When it is busy, the kitchen reminds me of an emergency room.  Five tables of four tops (party of 4) could arrive all at once, similar to multiple GSW (gun shot wound) patients on a busy Friday night. 
     Chefs do not like to be idle.  Sitting at a desk all day would be the death of them.  They could not survive traditional education.  Culinary school, with limited classroom work, can be a hardship.  They exhibit a hyperactive personality.  It would not be surprising that some have undiagnosed ADHD disorders.
     Chefs also love their work, almost irrationally.  They work 12-14 hour days, on their feet for the majority of it.  
Most of the time, their bodies give out before they are ready to quit.  A lot of them suffer from arthritis at a young age.  Some have tattoos of heirloom vegetables, such as Sean Brock of Husk (in Charleston, SC).
     Sadly, chefs do not get to eat out much.  They have neither the time nor the funds.  Like a lot of professions, their compensation is not commensurate  with the amount of work they do.  

Chef Sean Brock

Antipasti that I assembled for service