I went to the opening of the Black Cat bistro in Boulder last night, and despite the somewhat shaky connotations of the black cat moniker, we had nothing but wonderful luck with our menu choices. Chef Eric Skokan makes everything from scratch using the best (mainly organic) meats and produce, and his efforts show through in every course. We started with a few petite bouchees (small bites) -- the pot du chevre au gratin and the poached shrimp with pistachio tarator -- and loved them both. Next, I had to try the seared diver scallops, served with a light Asian twist with coconut milk and cucumbers, and hubby had a rich, braised wild boar crepe. Our entrees were fantastic; my roasted duck was perfectly tender and not too fatty, and hubby was in heaven with his braised Kobe short ribs, which fell off the bone with a fork. Delish. The only slight disappointment of the night? Our dessert, a white chocolate fondue, was served in a tiny, narrow shot glass that made dipping the fab goodies impossible. Still, we simply drizzled the melted white chocolate onto the bittersweet-chocolate-dipped strawberries and homemade ginger snap cookies, and the result was just as tasty.