Colorado Teen Literature Conference 2014 - Post Conference Committee and Author Dinner at The Corner Office

After the conference each year the committee and some of the authors go out to dinner at a restaurant that is within walking distance of the Tivoli. This year we went to The Corner Office.

As you can see, it was a very stylish place. And oh my, the food was fun, too. We ordered:

Saffron Arancini
CRISPY RISOTTO FRITTER, WILD MUSHROOM RAGOUT, SAGE + SMOKED TOMATO JAM

Shrimp Spring Roll
BLACK GARLIC AIOLI, CILANTRO + HOUSE MADE HOISIN

Cheese Plate
4 CHEESES, SPICED NUTS, FIG + LINGONBERRY JAM

Hummus + Htipiti Dip
KALAMATA OLIVES, ROASTED RED PEPPERS, FETA, CUCUMBER
+ WARM PITA

We also had fun things for dinner. We shared:

Sesame Chicken
SNOW PEAS, RED PEPPERS, SCALLIONS + JASMINE RICE

Shanghai Ramen
SLOW COOKED PORK 2 WAYS, MUSTARD GREENS, 62 DEGREE EGG + HOUSE MADE CHICHARRÓN

Brenna had:

Bibimbap
KOREAN MARINATED GRILLED STEAK, ZUCCHINI, WITH SPINACH,EGG, CARROT, HOISIN + JASMINE RICE

Everyone had interesting drinks. Ellie and I ordered virgin Mojitos. They were very yummy and I plan to find a recipe to make at home:

Even though we were totally stuffed,we still opted to have dessert. After all, they had really fun options like:

Cinnamon Sugar Shake
HOUSE MADE TOFFEE CRUNCH + AMARENA CHERRY

Cotton Candy [Bubble Gum Flavored] . . . the one, the only
LET US TAKE YOU BACK TO THE DAYS OF COUNTY FAIRS AND FLYING TRAPEEZE
ASK YOUR SERVER FOR TODAY’S FLAVOR

Even the bathrooms were fun, although these photos were from the bathroom in the Curtis Hotel, which is attached to The Corner Office.

Let's close this post with a few more shoots of the restaurant.

Here's a recipe I will try:

Lime-Mint Spritzers
via: Our Best Bites
from The Big Book of Backyard Cooking

8-10 large mint leaves
1/2 c. sugar (you can add more if necessary, especially if kids are involved)
3/4 c. fresh lime juice (about 7 small, juicy limes)
1 24-oz. bottle of sparkling water (like Perrier)

Finely chop the mint leaves. Place the chopped mint leaves in a bowl or non-reactive pitcher and press them with a pestle or the back of a spoon to release the oils. Add the sugar and press the mint leaves and sugar together with the back of a spoon. Add the lime juice and stir until the sugar is completely dissolved and no longer grainy.
If you haven’t been mixing the mint and sugar in a pitcher, transfer to a glass or plastic pitcher. Right before serving, add the sparkling water and serve immediately over ice. Garnish with lime slices and mint leaves.

This posting is really lovely - you should check it out!