5/16/2023 0 Comments Ember breckenridgeVinny’s is a hands-on, local favorite kind of place, possibly the only place in Frisco to find a high-quality late-night dinner-because Monarca himself is hard at work in the kitchen. But while Monarca loves contemporary international cuisine, he describes his own cooking as “more old-fashioned,” strongly influenced by his Italian heritage. Vinny'sįrisco chef and restaurateur Vinny Monarca is a fan of Ember, and he cites two other Breckenridge eateries for their dedication to local quality: Modis and Matt Fackler’s Relish. Left to right: Organic beef at Vinny’s Ember’s escolar with bamboo rice and Vinny’s gnocchi with barbecued pesto. “When the vegetables are ready, that’s when we’ll implement them on the menu,” Boshaw says.Īn abundance of temptations. As a natural consequence of using organic local foodstuffs, Ember specializes in seasonal menus. But the green philosophy is most evident in the fare, with a variety of produce from Grant Family Farms’ community-supported agriculture partnership. “We try to take care of everything leaving, not just what’s coming in.” To-go boxes made from recycled materials and food scrap and container recycling programs are essential elements of this approach. “A successful restaurant takes ethics,” Boshaw explains. And local paintings and sculpture from Stephanie Sadler’s Teal Gallery in Breckenridge punctuate the understated décor with a dose of community character. The restaurant space itself offers a study in strategic reuse: Ember’s 2009 remodel of a 1914 home preserved the Victorian stained-glass window above a contemporary room featuring a curved bar. Now, everybody wants to be a farmer.” Meeting the demand for farm-fresh food, Boshaw’s stylishly comfortable new restaurant boasts a menu filled with ingredients that are not only organic, but also sustainable, biodynamic and local whenever possible. “We’ve been getting food out of a box for a while. “In America, we’ve come full circle,” explains Scott Boshaw, owner and chef of Ember.
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