Mary M. Broere from
Chef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out Boar's Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master Chefs» Order and Nestle's corporate executive chef, received a big round of applause when he thanked those who prepared the evening's feast by noting, «Food tastes so much better when the ingredients are local.&ra
Chef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out Boar's Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master
Chefs» Order and Nestle's corporate executive
chef, received a big round of applause when he thanked those who prepared the evening's feast by noting, «Food tastes so much better when the ingredients are local.&ra
chef, received a big round of applause when he thanked those who prepared the evening's feast by
noting, «Food tastes so much better when the ingredients are
local.»
In providing a glimpse into the restaurant's near - term future,
Chef Bryant
noted, «Our short - term goals are to become a household name for a great dining experience, tear down the «hotel restaurant» perception because nothing we do at Saltbox is standard hotel food, continue to grow our relationships with
local farmers, and help promote the
local economy.
Villa Lucija also has a small traditional Tavern, where Mediterranean and
local specialties can be prepared (please
note the Tavern can only be used when our
chef is in attendance which will incur an additional cost and may need to be pre-booked).