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Featured
Chef: Victor Matthews
 
The Black
Bear Restaurant in Green Mountain Falls, Colorado
First, congratulations
are in order for Chef Matthews, winner of the Year 2000 Governor's
Symposium Celebrating Colorado Cuisine in Conjunction with the
American Culinary Federation, Colorado Restaurant Association,
Culinarians of Colorado, Colorado Department of Agriculture,
Colorado Beef Council, and the Colorado Proud Committee.
Chef
Matthews' other Awards include:
"Four Forks":
The Gazette/Go, 1999
"Recommended Restaurant": National Restaurant Assoc.
2000
"Best Dining": Pike's Peak Restaurant Guide, 2000
"Best Firelit Dining": The Gazette/Go, 2000
Lead Chef: Millennium Tree Delegation to Washington, DC
"Best Colorado Cuisine": The Gazette/Go, 2001
Chef
Matthews attended the 2000 Gourmet Week celebration,
and here is what he had to say about the experience:
" I stepped out
of the city and into paradise. I never could have expected
such a warm welcome, such fabulous food, and such amazing
new friends. First, there was Greg and Shelly Williams. They
own the Powderhorn and initiated the idea of a Gourmet Week
with a different featured Celebrity Chef every day."
"I did the simple
opening dinner, but the next day Sam and Lisa Bracken from
Facing West Restaurant in Lake City took over.after a horse
ride.we stopped in a secluded glade deep in the mountains.
I was amazed to see Chefs around a fire in full regalia cooking
lunch! Sam had created Grilled Salmon and Apple-Smoked Bacon
Clubs, on amazing homemade bread. For Dinner we had the most
tender Elk Filet Mignon I have ever imagined.At every stop
Lisa provided rich and delicious wines.and it all ended with
a flourless chocolate torte and 20 year old Port."
"Next Came Denver
Buffalo Company.Executive Chef David Oliveri .(who) started
the day with Smoked Trout Eggs Benedict, and nearly killed
us at lunch with awesome Buffalo Quesadillas and Rueben Sandwiches.
For Dinner it was a Game Mixed Grill.I was so full, I though
I would burst, but the horseback riding, jeep tours, and heated
pool soon had me ready for more."
"Wednesday it was
my turn! For breakfast I served Frittata Orleans, a shrimp
and artichoke omelette over english muffins and proscuitto
with creamed spinach and hollandaise. For Lunch I made a Leek
and Potato Soup, with simple Vegetarian Wraps to leave everryone
room for dinner. Dinner was Five Courses, including: AntiPasto
of imported cheeses, crostini, and Florentine Olive Oil Fire-Roasted
Tomato Soup Ostrich Carpaccio with 25 year Aged Balsamic Smoked
Trout Souffle and Hand-made Gnocchi (potato pasta) in Four
Cheese Cream Sauce with Roasted Quail and Chianti Demi-Glace"
".(Thursday) Chef
Gwen Ashley Walters...created dishes from her two cookbooks,
including wonderful Scottish Blueberry Oat Pancakes for breakfast,
fabulous quesadillas for lunch, and a special version of Chicken
Cordon Bleu for Dinner. There were wines and desserts, and
another fabulous day."
"(Friday).was marshalled
by the exceptional skills of Chef Chris Bowie.he had the skill
to wow everyone with homemade breads and pastas, with multiple
courses and great wines at every meal. His specialty was the
foods of Italy, and he executed them flawlessly. Bravo Chris!"
"I don't know what
else to say except...whew! What a week! I remain in awe of
my fellow chefs, as well as Greg and Shelly for making it
happen."
Contact
Chef Matthews or the Black Bear
Restaurant at:
10375 Ute Pass Avenue
PO Box 132
Green Mountain Falls, CO 80819
(719) 684-9648
FEATURED
CHEFS of Gourmet Week
Victor
Matthews | Chris Bowie | Chip
Johnson
Christine Adrian | Sam
Bracken
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