Posted: March 28, 2006 11:00 PM
Table Talk for March 28
Good news for the little guy: Pizza Junction, a virtually unknown pizzeria in Greenwood Village, won top honors for tossing the Best Pizza in the West at the International Pizza Expo in Las Vegas. The local take-out and delivery-service shop opened in November and won over judges with the Train Wreck pie: sausage, green pepper, onion, pineapple, bacon, Parmesan, mozzarella, and provolone. Pizza Junction, consider yourself discovered. 4666 S. Yosemite St., Greenwood Village, 303-221-4004. Trend
More proof that breakfast is big business. With brunch favorite LoLa goneuntil April anywaySouth Platt neighbor Black Pearl (1529 S. Pearl St., 303-777-0500) is stepping in to feed the weekend crowds. Starting March 26, the restaurant will serve Sunday brunch from 10 a.m. until 2 p.m., offering showstoppers such as potent bloody Marys and cheddar-scallion biscuits with fried eggs and maple-sausage gravy.
And just down the street, the old La-Ti-Da space is getting a new name and a new look. Earthy Gaia (1551 S. Pearl St.) plans to open for breakfast, lunch, pastries, and crêpes at the end of April. Owner Patrick Mangold-White says they're putting the finishing touches on menus, planting gardens in accordance with seasonal menus, pouring the concrete for patios, and installing outdoor sculpture. And he's hired a chef: Jennifer Koelliker from the popular Samba Room. Recipe
Last weekend, home chef Paul M. Smith won Maggiano's Best Italian Cook Contest with a dish he composed after tasting fresh porcini mushrooms and truffle oil during a trip to Italy. As the contest winner, Smith's pork tenderloin roulade with porcini mushroom sauce will soon appear on Maggiano's menu for diners to give it a tasteand do a good deed. With each order, the restaurant donates $2 to the Denver Affiliate of the Susan G. Komen Breast Cancer Foundation. Pork Tenderloin Roulade with Porcini Mushroom Sauce
- 1 large pork tenderloin
- 1 stick butter, room temperature
- 1 tablespoon white truffle oil
- 1/4 pound imported mortadella, sliced thin
- 1/4 pound imported Italian fontina cheese
- 1/2 cup flour
- 1/4 cup extra virgin olive oil
- 1 shallot, minced
- 2 tablespoons flour
- 1 cup dry red wine, preferably Italian
- 1/3 pound assorted mushrooms, sliced
- 1/2 ounces dried porcini mushrooms soaked in 1/2 cup warm water
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