A Fake Romesco Sauce and An Exciting Month

I’ve had an exhilarating few weeks since the Green Tomato Chutney post that closed the summer growing season.

A group of chefs from El Celler de Can Roca restaurant in Girona, Spain visited Denver to create a pop-up dinner at the Halcyon Hotel a few weeks ago. A pop-up dinner is a popular concept that high-end, often Michelin Starred restaurants, do around the world to showcase their culinary creativity and bring their local traditions to a new space. Part of the Roca team’s goal with traveling to other countries or cities, is to select two (lucky) students to go to their restaurant for an all-paid four-month internship, to do so they work with a hospitality focused university in each city, which is how Metro State University of Denver was chosen, and how I got to work with the chefs and an array of hardworking students from our school during an exciting week of molecular gastronomy and Catalan specialties.

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