FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Boulder, Colorado, Flagstaff House Restaurant, Chef Mark Monette

Apr 1, 2007
2007 / April 2007

There’s no place like home.

That’s especially true when home is the Colorado mountain town of Boulder and going to work each day involves commuting to a restaurant nestled in the foothills of the Rockies. It’s a tough job, but someone has to do it. In this case, that someone is Mark Monette, executive chef and partner at the Flagstaff House Restaurant.

Monette, whose family has owned the Flagstaff House since 1971, began his culinary career busing tables at age 14. He pursued his passion for fine cuisine on a journey that included stops at four-star restaurants in New York City, Michelin three-star dining venues in France and Asia and a stint working with renowned chef, restaurant owner and cookbook author Thomas Keller before returning to the Flagstaff House in 1985.

Located just five minutes from downtown Boulder, the Flagstaff House is situated in a cabin originally built in 1929. Updated, with extensive renovations completed about 10 years ago, the restaurant features floor-to-ceiling windows and outdoor terraces that make the most of its mountain setting. Monette, who has prepared menus for Japan’s Emperor Akihito and Empress Michiko and culinary dignitaries Paul Bocuse and Robert Mondavi, uses fresh seasonal ingredients including fish flown in daily, locally grown products and herbs from his own organic garden, to create daily offerings that incorporate French-American cuisine with Asian accents.

Monette’s signature Colorado lamb dish has been featured on the Food Network and, in 2004, the Flagstaff House became the first Colorado restaurant to be inducted into the Nation’s Restaurant News Fine Dining Hall of Fame.


Colorado rack, loin and lamb shank Serves 2

For the lamb shank:
2 lamb shanks
1 large carrot, chopped
2 stalks celery, chopped
1 green leek, chopped
1 onion, chopped
1 bulb garlic
1 1/2 quarts veal stock
1 piece parchment paper
Bouquet garni (thyme, whole black pepper, bay leaf)
Salt and pepper, to taste
Fresh rosemary, to taste

Sear lamb shank in hot braising pan. Remove when brown. Set aside. Caramelize carrot, celery and leek in braising pan. Return shank to pan with vegetables. Add bouquet garni and pour veal stock over ingredients. Place parchment paper over braising pan and Sear lamb shank in hot braising pan. Remove when brown. Set aside. Caramelize carrot, celery and leek in braising pan. Return shank to pan with vegetables. Add bouquet garni and pour veal stock over ingredients. Place parchment paper over braising pan and cook for 1 1/2 hours at 300 degrees. Remove shanks from pan, reserving liquid, and set aside until meat is cool enough to remove from the bone and slice. Strain liquid and discard vegetables. Place onion and garlic in a separate pan. Sweat and caramelize. Add braising liquid, salt, pepper, rosemary and lamb shank meat. Cook for 15 minutes.

For the lamb loin:
1 12-ounce lamb loin, trimmed
1 sprig rosemary
2 cloves garlic
1 tablespoon extra virgin olive oil
Combine rosemary, garlic and olive oil for marinade. Pour marinade over lamb loin and refrigerate for two hours. Sear lamb in pan to desired doneness.
For the rack of lamb:
1 8-piece lamb rack, cleaned and seasoned with salt and pepper
Dijon mustard
Rosemary-seasoned bread crumbs

Sear lamb rack in hot pan. Remove from pan. Brush with Dijon mustard and coat with seasoned bread crumbs. Place lamb rack in a roasting pan and roast for 14-18 minutes at 400 degrees.

PRESENTATION: Spoon cooked spinach onto each plate. Place shank over spinach. Slice loin and place over shank. Slice the rack into four pieces and place two pieces on each plate.


Crispy wrapped pork tenderloin with orange-pumpkin sauce Serves 4

For the pork tenderloin:
2 pork tenderloins, peeled and portioned
2 cloves garlic, chopped
2 sprigs sage, chopped
Salt and peppe r, to taste
1 tablespoon plus one teaspoon olive oil
1 package shredded filo dough
1 tablespoon butter

In a medium bowl, mix 1 teaspoon olive oil, garlic and sage. Add the pork tenderloins and set aside while preparing the orange-pumpkin sauce. Spread the shredded filo and wrap it around the marinated pork. Heat 1 tablespoon of olive oil in a nonstick pan over medium heat. Add the pork and butter. Sear pork on all sides until golden brown. Place pork in a roasting pan and cook to desired doneness at 350 degrees. Let the tenderloins rest before serving.

For the orange-pumpkin sauce:
5 shallots, sliced
1 cinnamon stick
1 clove
1 star anise
5 black peppercorns
2 bay leaves
4 sprigs thyme
1 ounce fresh ginger
Zest of 1 orange
1/4 fresh pumpkin, roasted and diced
1 cup white wine
1 cup orange juice
2 cups veal stock
2 tablespoons maple syrup
4 tablespoons butter

Melt 1 tablespoon of butter in a medium pan. Add shallots and sweat until clear. Add cinnamon stick, clove, star anise, peppercorns, bay leaves, thyme, ginger and orange zest. Mix well. Add diced pumpkin and white wine. Reduce to glaze consistency. Add orange juice and reduce again. Add veal stock and maple syrup and reduce by one-third. Strain. Season to taste and stir in 3 tablespoons of butter.

PRESENTATION: Slice tenderloins and serve with orange-pumpkin sauce. Garnish with Maine lobster that has been poached slowly in 1 pound butter and 1 cup water for 8 minutes.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Explore Excursions

#globility

Insta Feed
Daily
Apr 25, 2024

Hôtel Royal Unveils evian SPA, the First in Europe

Hôtel Royal Evian Resort, France, recently debuted its all-new evian SPA, the only one in Europe and inspired by the water cycle found in nature.

Experience Luxury and Tranquility at Hamad International Airport’s Hotel

Known as one of the best airports in the world and voted Best Airport in the Middle East by Global Traveler readers, Hamad International Airport aims to set new standards for the airport industry that exceed the expectations of travelers through its facility.

Daily
Apr 24, 2024

Summer, Unplugged: Get Cozy at These Digital Detox Destinations

There is a cure for summertime blues in the digital age: Find yourself a beautiful country inn, cabin or retreat far in spirit from the maddening crowds and distractions of daily life. Next, unplug, relax and don’t look back.

eFlyer Reviews
Apr 24, 2024

Fairfield by Marriott Phnom Penh Review

Phnom Penh as we imagined it stretches beneath us: a picturesque, low-rise mix of Southeast Asian and French Colonial styles. When the inhabitants of those buildings look back at us here in the Fairfield by Marriott hotel in Chip Mong Tower, they see the future.

Why Buy Trip Cancellation Insurance?

Don’t risk losing all the money you’ve spent if you must cancel your trip at the last minute. Allianz Travel Insurance can give you:

Daily
Apr 24, 2024

Wolf by Vanderpump Opens at Harveys Lake Tahoe

Lisa Vanderpump, TV star and restaurateur, recently opened her newest restaurant, Wolf by Vanderpump at Harveys Lake Tahoe, in partnership with Caesars Entertainment. To commemorate the occasion, Vanderpump hosted a star-studded opening and surprised guests with an extravagant “white carpet” arrival with her dog, Marky.

eFlyer Lead
Apr 24, 2024

Is California Set to Ban Clear?

A new California bill recently proposed banning security screening company Clear from operating at California airports. The bill targets companies like Clear that let passengers pay to pass through security ahead of other passengers.

Why Buy Annual Travel Insurance?

One affordable plan can protect an entire year of trips: business or pleasure, short or long, domestic or international.

Daily
Apr 24, 2024

Four Seasons Yachts Unveils Inaugural Itineraries

Four Seasons Yachts prepares for its inaugural season by unveiling the first 10 of its unique voyages in the Caribbean and Mediterranean.